Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy
Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?
The only recipies sent down from my gggg grandmothers include gravy.
Crickets and gravy, anyone?
I have one that another freeper gae me a few years ago, but I am always willing to have another. :-)
You know, I've never eaten there, but it must be good, that restaurant has been around a long time.
When fishing Melton Hill Lake, you could very well land a nice musky -- TWRA has stocked some there and with all the forage, they get big. Not many folks know about that little secret musky honey hole.
From your earlier post -- I have been known to use my fried chicken, passed down through several generations of good Tennessee women, as incentive to get my yankee friends from Ohio to come here for a visit. Anytime we get together they EXPECT me to fry chicken. I season it with Tony Chacheries, a habit picked up from my Louisiana Cajun brother-in-law.
In the greater San Francisco area, it wine and cheese eaten by friuts and nuts.
Lumpy's Gravy? or Good Gravy!
I tried crab cakes when I was in Baltimore a couple weeks ago. I didn't like it at all....crab just tastes gross.
Must be the Kansan in me.
Key Lime pie is my favorite.
My recipe is similar and we can get key limes at the store here, although they are not ripe, yellow.
As an alternative, as long as you don't think of it as key lime pie.
1 persian lime, several lemons. Be sure to use some lemon zest.
It is delicous, not as tart though.
I found a real Cuban sandwich in Wake Forest. The owners of the grill are Cubans from Miami and fly their bread in from Tampa.
It's a 70 mile round trip for me so I don't do it often.
Oh Come on........
I married a fella from Iowa. They always used hog testicles.
I just returned from a trip to South Carolina (lovely state) and saw something on many restaurant breakfast menus that I had not seen before. Can any of you southern FReepers tell me what "livermush" is?
The memory of this use, quite as much as the natural beauty of the flower, caused it to be selected in after years by the Legislature as the floral emblem of the State." The sego lily was made the official state flower after a census was taken of the state's school children as to their preference for a state flower. The sego lily, Calochortus nuttalli, has white, lilac, or yellow flowers and grows six to eight inches high on open grass and sage rangelands in the Great Basin during the summer months.
Never tried it but would like to. Lets get a six pack and a bottle of tequila and head for the hills.
1 hamburger bun open faced
2 hamburger patties...one on each bun
Drown it all with hot green chile with shredded cheese and chopped onions on top.
Enough Pepto Bismol to last the next two days:-)
Ok - well, here goes. The easy recipe for my mom's fried chicken.
Call mom, ask her if the chicken's ready yet, and then head on over. :P
Chachere's is an absolute staple around my house, it's so universal, just like Old Bay is to the folks around MD/VA/DC.
From south/central Illinois...my mom's wild blackberry cobbler.
Well, if there are crickets in it, it would be lumpy, Lumpy's good gravy!
Here's the recipe:
1 - handful of salt-dried crickets gathered from the shores of the Great Salt Lake.
1- jigger of rum
1- Tbs flour
1 or 2- jiggers of vodka
3- Tbs bacon fat or lard
8 oz bourbon
3-cups water you boiled the sego root in.
Tequila
Brown the flour and fat in a hot skillet. Sip rum. Add root water (all at once) to the scorched flour. Drink vodka. Stir until thickened. Add salt and pepper to taste. Stir in Crickets to the mess. Knock back the bourbon. Serve over day (or week) old bread. Pass the bottle of tequila. Who the hell cares what it tastes like!
"Remove the carp from the oven, cut the twine, remove the cardboard, discard the carp, and eat the cardboard."
LOL. I've read that farm-raised carp actually isn't all that bad; never had the nerve to try it, though. I guess you really are what you eat, especially if you're a carp.
"Can any of you southern FReepers tell me what "livermush" is?"
You must've been upstate. It's a local specialty, liver, cornmeal and seasonings. I don't care much for livermush, but then again liver in general tastes like rust to me. If you've ever seen liver pudding, it's not too far removed from that.
LMAO!
Thanks, glad I didn't order it. Just the name of it turned me off. I like liver, especially elk liver. An elk has no gall bladder and the liver really does not have that strong, rather bitter flavor that most liver has.
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