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Cooks guard their recipes for Southern delicacy
gotriad ^ | September 13, 2006 | Katie Reetz

Posted on 09/13/2006 11:37:56 PM PDT by stainlessbanner

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To: fredhead

*With a name like "Sanitary," it has to be good.*


41 posted on 09/14/2006 3:40:11 PM PDT by Rte66
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To: Condor 63

Awww. My late father always called it "Bob-a-cue," too.


42 posted on 09/14/2006 3:42:42 PM PDT by Rte66
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To: Xenalyte

Agreed. Thanks for the concordance on the subject. I knew there had to be some scripture that addressed it.


43 posted on 09/14/2006 3:44:35 PM PDT by Rte66
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To: Roses0508

Going on 10 years in NC and I have yet to learn "to deal" with the BBQ.
I like Memphis style best and I'm not even from TN.


44 posted on 09/14/2006 5:09:35 PM PDT by kalee
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To: Rte66

Funny story about the name. When it opened, in 1938, "Sanitary" meant that they served NO alcoholic beverages.


45 posted on 09/14/2006 5:11:42 PM PDT by fredhead (Women want me....Fish fear me....I can dream can't I?)
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To: fredhead

No kidding? I've never heard of that before. Not even in Oklahoma when it was dry! We did have a "Sanitary Dairy" brand of milk, tho.

"Sanitary" reminds me of the "sanitary straw dispensers" that came out when they started wrapping drinking straws individually. "Never touched by human hands."


46 posted on 09/14/2006 5:56:39 PM PDT by Rte66
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To: groanup
How did my Grandmother make those flat, delcious fried hoecakes that we always ate with the day's catch?

Not sure about your Grandmother, but my Grandma claimed that hers were just cornmeal mixed with water to about the consistency of pancake batter, and then fried in a cast iron skillet.

I will tell you that I've tried it, and most of mine don't come out near as good as I remember hers tasting.

Now my Grandpa used to make a breakfast hoecake that was a skillet-sized biscuit baked on top of the stove. I can't make those at all.

47 posted on 09/14/2006 6:15:48 PM PDT by Amelia (If we hire them, they will come...)
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To: Condor 63; Edgar3

My tee-totaler aunts loved my mom's hushpuppies, and she didn't dare tell them it was because she used beer as the liquid in them...


48 posted on 09/14/2006 6:17:47 PM PDT by Amelia (If we hire them, they will come...)
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To: Amelia

Well, these things were absolutely flat, had a slightly greasy taste, were pure fried, and melted in your mouth. The only other time I have ever seen them was about 25 years ago in a little seafood restauraunt in Mexico Beach, Fla.


49 posted on 09/14/2006 6:54:22 PM PDT by groanup (fairtax.org)
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To: groanup

That sounds like the right thing. The best ones were really crispy around the edges?

I cooked a pile of them one afternoon, trying to get it right, and some of them almost were, but were a tad too greasy. I think it has something to do with the type grease you use, and the temperature you fry them at.


50 posted on 09/14/2006 7:00:06 PM PDT by Amelia (If we hire them, they will come...)
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To: Amelia

I'll try to recreate them too. If I do I'll ping you.


51 posted on 09/14/2006 7:14:14 PM PDT by groanup (fairtax.org)
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To: Amelia

I'll try to recreate them too. If I do I'll ping you.


52 posted on 09/14/2006 7:14:36 PM PDT by groanup (fairtax.org)
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To: groanup

Sounds good! Good luck!


53 posted on 09/14/2006 7:21:49 PM PDT by Amelia (If we hire them, they will come...)
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To: Alia

Ummmm.... dang! ...wipes drool from shirt.

You're killing me, this should have been an after-lunch NC ping. ;>

jw


54 posted on 09/20/2006 8:21:57 AM PDT by JWinNC (www.anailinhisplace.net)
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To: JWinNC

lol!


55 posted on 09/20/2006 10:32:13 AM PDT by Alia
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