Posted on 12/06/2023 8:55:27 PM PST by DallasBiff
Circus Peanuts
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(Excerpt) Read more at foodfornet.com ...
They mention cereal as being able to be found everywhere but it is of course, an American invention.
A lot of these are hardly unique.
Chicken fried steak, for example. It’s not even American.
Grits are pretty similar to polenta which is common in Northern Italy though the way Southerners make Grits and the things they’ll add in such as shrimp, bacon, cheese, garlic, are quite different.
Might I suggest some others like Turducken, barbecue....I mean real actual barbecue not just cooking things on a grill, Tex-Mex...you really don’t see that outside the states either, key lime pie, pulled pork, Red Beans & Rice, Hush Puppies, etc.
I really enjoy Pap, especially with drawn butter! Delicious post, keep it up!
Right, root beer is from sassafras roots and sarsaparilla is shockingly, from sarsaparilla roots. I would call it smoother than root beer. I’ve had a go at making both, not to my satisfaction.
And here I was thinking of you as a Southern Martha Stewart. White gravy recipe. Basically butter, flour and milk and no - it's not nasty.
It's also the basis for Chipped Beef on Toast, affectionately termed "Sh!t on a Shingle" by generations of servicemen.
What caught me by surprise when I was moved from Ohio to Chattanooga as a kid was grits. Thinking it was Cream of Wheat I spluttered that all over the table ruining other people's breakfast. They're okay with a little butter and sugar, just didn't expect that.
The banana flavor of circus peanuts was an approximation of a banana that went extinct.
I’ve visited the boyhood home of Calvin Coolidge in Vermont. It’s a working dairy and they serve real American cheese. It’s white, crumbly and sharper than just about any cheddar.
Well a British biscuit is a cookie....
Cheese and age go together: https://www.usdairy.com/news-articles/how-does-cheese-age
“American cheese”, of course, is a hyper-processed food “product” that is only about half actual cheese: https://www.seriouseats.com/whats-really-in-american-cheese
Do you enjoy a learn serving of pap—or just a pap smear?
Were “Peeps” on the list?
“White gravy recipe. Basically butter, flour and milk and no - it’s not nasty.”
I always thought there should be a hint of meat in gravy.
“basis for Chipped Beef on Toast”
LOL! I recall when Mom served SOS when I was little. (We didn’t call it SOS.) I’d have to eat my meal of something else in another room because looking at it yet triggered my gag reflex.
She also made creamed tuna and peas on toast, which I liked. Expect that has the same base.
“I was thinking of you as a Southern Martha Stewart.”
I’m laughing. Thanks for the compliment. Maybe 30 years ago... Now I’m old; I’m tired.
The Chinese restaurants were AWESOME!!!!!! Best Chinese I ever ate.
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They heavily season their cat and dog meat, while their cod fish comes from ‘white’ meat scraps sweep off the fish house floors.
Proper biscuit gravy is made with whole milk. You make a roux with the fat from the sausage, and then whisk in milk so there are no lumps. Add some fresh cracked black pepper, some hot sauce, and simmer until it thickens.
Add the cooked sausage back in until it’s heated through and then pour over fresh baked buttermilk biscuits. That’s everything a growing boy needs right there.
Well, you could toss a poached egg on top.
L
I love English boiled chicken. No one makes it like grandma did but she’s no longer with us. I also love a good English breakfast.
Chicken and waffles is definitely soul food, which many times gets mixed up with southern food.
——English boiled chicken——
Hmmm....... how is English boiling of chicken different from ordinary boiling? One wonders?
As a kid, I had a special contempt for people who would hand out circus peanuts as Halloween candy.
Brits don’t eat Chinese carry out. Brits eat Chinese Take Away
Me too, also the little saran wrapped candy korn.
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