Lived in ON in city that had 21 Culteral Societies registered." Around the world" cooking became a way to eat. Have made salomi, sauerkraut, perogies etc. as well as meat cutting and canning-helped education.
BUT, there is just no way you can replicate a manufactured
food like oreo's or TWINKIES. I still remember the first taste of "Rootbeer that I drank in Detroit when I was 4.

Have a friend here now from England --used to have cans of
Curry sauce brought to us but now sold here.
Have a container of vegemite in Fl fridge but now afraid to
try eating it--heard it was so healthy. No wonder I am overweight.

Don't cook the same for new hubby with only 2 of us.
World seems smaller now just look at this forum.

There's a Hostess factory (is that the right word?) a few miles from here and I was raised with going to the Hostess outlet store.
I was also raised with a lot of Hungarian food since my grandparents on my dad's side were Hungarian. They were also fertile farmers, I have 86 first cousins, 5 on my mom's side

Reese's peanut butter cups are hard to come by here and REALLY expensive! One of my friends always gets her DIL to bring some back when she has training in the US.

I had poutine once and it was delicious. Chips, cheese and gravy are all good things.

I always hated cabbage because of course we boil it into crap-ness here, but a good sauerkraut is remarkably tasty considering that I generally hate all veg.

We do have gorgeous black pudding which is one of my very favourite things to eat! Mixed in with a nice mash potato & a bit of Kerrygold butter...yummy!

What is chocolate gravey?

I'm 3/4 Norwegian and I won't eat lutefisk either. Double yuck!

They have deep fried twinkies at our state fair but I've never tried them.

I'm 1/2 Swedish, and I won't eat Lutefisk either. Love to make it though! I make it Swedish for my mother (who is full blooded German, but my dad was Swedish) which was mashed potatoes and cream gravy and for my husband who is 1/2 Norwegian, I did his with boiled potatoes, lutefisk on top of the potatoes and melted butter poured over that! Triple Yuck!!!!! I would love to get a recipe for really authentic biscuits and gravy with pork sausage. Edie

GRAVY from SC:
1. Fry your sausage.
2. put about 2 T flour in hot grease, to brown a little
3. pour in milk
4. add salt and pepper
5. this will thicken
6. TOO much flour makes it pasty
7. TOO little flour makes is runny

BISCUITS from SC:

1. 2 C self rising flour
2. Shortening (Crisco) about size of an egg
3. blend well with hand or fork until consistancy
of cornmeal.
4. Add milk (buttermilk makes the fluffy) but sweet
milk or canned will do until you have a sticky
dough that peel away from bowl sides
5. Pat out or roll out on waxed paper dusted with
flour
6. cut to size with a cutter or glass
7. Bake at 400 degreees for 10 minutes

EAT

Judy -or- J J

Thank you, thank you, thank you! Edie

I use to live on the east coast (Maryland); now more west in NC. The best thing from Maryland bar none are the crab cakes. Especially the way my mom made them. My daughter has the recipie and makes them for me every so often. the crab cake is made using the blue crab. The meat from them is very delicate. No sauce is usually needed except for putting the crab cake together.