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?
..and I've brought up my own lobsters for the dinner table that I've grabbed from their rocky ledges and wrestled with my own two hands. That's rather Florida unique!
So THAT'S what a foley artist does! I see foley artists credited at the end of movies all the time.....Boy was I ever mistaken. I thought it had something to do with sound effects. Thanks for clearing that up!
"The reason it never tastes the same outside of Philly is that other regions attempt to make it using real food."
I do remember being surprised that an authentic Philly cheesesteak required Steakum and Cheez-Whiz.
It's so good! But bad, too!
Hi Grammy -- been a long time -- how ya doing? You gonna come fishing with me this spring?
I pinged all you guys cause you ALWAYS have some good stuff for the food threads.
I want on the new food ping list.
Diana, SJackson, check out all the Wisconsin dishes mentioned on this thread!!!!!
For billhilly it's white beans, fried catfish and hushpuppies -- oh, and cornbread :)
Mariabush, you owe me a recipe :)
Proud Yank -- Bet you know how to cook a goose :)
Tennessee_Bob's recipe for lake caught carp.
Take the carp, skin it, removing the head, tail, and entrails.
Butterfly filet the carp, and lay it open on a piece of fresh cardboard.
Put several generous pats of butter inside the carp, close the fish, and butter the outside of the carp.
Drizzle both sides of the carp with the juice of several fresh lemons.
Garlic salt (or I prefer Tony Chachere's Creole seasoning) on the outside of the carp to your taste.
Put another piece of fresh cardboard on top of the carp, and use butcher's twine to secure them together.
Bake the carp in the oven at 350 degrees for approximately 45 minutes.
Remove the carp from the oven, cut the twine, remove the cardboard, discard the carp, and eat the cardboard.
Actually I have a foodie ping list. I can add you if you would like. Do a search you should be able to find the Summer recipe thread from last year. :-) Used to have a weekly theme, but now either ping whenever I see a food topic or come up with my own when I'm up to it. If anyone has ideas on future themes, feel free to freepmail me. Can't come up with all the ideas myself.
Sounds like souse to me - I'll pass.
And then there's an easy recipe for my mom's fried chicken. I don't know if I should share it here, though.
LOL.
Or, you could remove the carp and take it down to the Kingston steam plant and give it away (oh bad).
My dad once told me about going to a dinner where possum was served. Everyone else loved it until they found out what it was.
Tassels are optional.
Now yer talkin. With buttermilk bisquits, fried corn, fresh green beans with new potatoes, homecanned beets, mashed potatoes and gravy.
And don't forget creasy greans, cornbread and blackberry cobbler.
Indiana is famous for our giant breaded tenderloins.
Pork tenderloin pounded flat
Coat with lots of corn breading
Deep fry until golden brown
Serve on buns with your favorite condiments
Nah, not bad. When I was a kid, we'd take them down to the Chinese restaurant at the Oak Ridge Marina and they'd bring us big old plates of Chinese food.
I didn't get a chance to go back for maybe 10 years, and I ordered, what else, fried oysters. This time they were just average.
The best shrimp I have ever had was a place South of Dothan, Alabama. I have forgotten the name.
NO, but I can tie it! SO. MD Stuffed Ham. (sorry, you'd get the launch codes for the whole nuclear arsenal before one of those grannies would give up their recipie!)
Isn't there a recipe for sego lily roots? Or Mormon crickets?
Don't know about the state's food I'm living in now, but I do have a great Chicken Paprikas(h) recipe. Interested?
North Dakota:
Frybread! (aka :Bangs)
No recipie, sorry, but roll out bread dough (homemade is best) into 1/4 to 3/8 inch thich sheet, cut into rough squares, cut 2-3 parallel slashes into the middle and deep fry in oil.
It should puff to about an inch thick.
Makes a good base for Indian Tacos, or can be eaten with butter, honey, juneberry or chokecherry (or just about any kind of) jelly.
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