American Food
08-10-2010, 04:57 PM
#121
Super Member
Join Date: Jul 2010
Location: Bobcaygeon,On./ Bonita Springs, Fl
Posts: 1,015
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.
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.
08-10-2010, 08:09 PM
#122
Super Member
Join Date: Mar 2010
Location: Ohio, just east of Toledo
Posts: 1,369
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
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
08-11-2010, 05:13 AM
#123
Senior Member
Join Date: Apr 2010
Posts: 486
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!
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!
08-11-2010, 07:50 PM
#124
Senior Member
Join Date: Oct 2007
Location: Rice Lake, WI
Posts: 489
Originally Posted by purplemem
I grew up on white beans, cornbread, stewed potatoes, and fried any kind of meat. Dessert was sorghum molasses on the cornbread.
My favorite breakfast is biscuits and chocolate gravy.
My favorite breakfast is biscuits and chocolate gravy.
08-11-2010, 08:00 PM
#125
Senior Member
Join Date: Oct 2007
Location: Rice Lake, WI
Posts: 489
Originally Posted by kristen0112
How about some of our southern food like Poke Salad - Elvis sang a about Poke Salad Annie. I looked it up and apparently its made from a native plant that if you don't prepare it properly is poisonous!
Or another southern favorite of my husband is buttermilk pie. I think gizzards are gross but I know lots of people just love 'em.
From my side of the family I know about ludefisk (spelling? from Sweden) but I don't eat it - yuck!
Or another southern favorite of my husband is buttermilk pie. I think gizzards are gross but I know lots of people just love 'em.
From my side of the family I know about ludefisk (spelling? from Sweden) but I don't eat it - yuck!
08-11-2010, 08:17 PM
#126
Senior Member
Join Date: Oct 2007
Location: Rice Lake, WI
Posts: 489
Originally Posted by Scissor Queen
Originally Posted by PatriceJ
meatloaf is junk food? pshaw!
i make mine with chopped vegetables, egg, and breadcrumbs or torn bread if they're handy. with more veggies on the side and maybe some mashed, that's definitely not junk. ;-)
twinkies with chocolate gravy, anyone? :lol:
i make mine with chopped vegetables, egg, and breadcrumbs or torn bread if they're handy. with more veggies on the side and maybe some mashed, that's definitely not junk. ;-)
twinkies with chocolate gravy, anyone? :lol:
08-12-2010, 02:46 AM
#127
Super Member
Join Date: Sep 2009
Location: St. Paul, Minnesota
Posts: 2,616
Originally Posted by Deb G
Originally Posted by kristen0112
How about some of our southern food like Poke Salad - Elvis sang a about Poke Salad Annie. I looked it up and apparently its made from a native plant that if you don't prepare it properly is poisonous!
Or another southern favorite of my husband is buttermilk pie. I think gizzards are gross but I know lots of people just love 'em.
From my side of the family I know about ludefisk (spelling? from Sweden) but I don't eat it - yuck!
Or another southern favorite of my husband is buttermilk pie. I think gizzards are gross but I know lots of people just love 'em.
From my side of the family I know about ludefisk (spelling? from Sweden) but I don't eat it - yuck!
08-12-2010, 06:36 AM
#128
Super Member
Join Date: Dec 2009
Location: Duncan, SC, 29334 USA
Posts: 4,580
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
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
08-12-2010, 08:47 AM
#129
Super Member
Join Date: Sep 2009
Location: St. Paul, Minnesota
Posts: 2,616
Originally Posted by jbj137
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
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
08-13-2010, 02:48 PM
#130
Super Member
Join Date: Apr 2007
Location: North Carolina
Posts: 1,172
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.
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