Quote:
Originally Posted by Fly at Night
Gsin, jeeze....never heard of boiled nuts before either.
Obviously, I don't get out much.
Hopefully, the new Airstream will remedy that.
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FAN,
I'm a Yankee by birth (Ohio) and as some might say, I got here (SC) as soon as I could. Not really wanting to hijack a thread, just enjoying different regional tastes.
I'm gonna link to
Products - Margaret Holmes - McCall Farms for information on the boiled peanuts, but it takes several hours of boiling in a salt water to make them, then you shell and eat. The farm is less than an hour away from us.
From my Dad's area, Somerset PA:
Sugar Pie, lost Grandma's recipe for it, never have duplicated her touch.
Paunhaus and scrapple. Might be misspelled but these were my Grandparents tastes, I never aquired them.
We had family reunions and those PA Grandma's made an art out of cooking for them.
Ohio, well possibly, no make that really some of the best sweet corn grown, any corn from N. Ridgeville is top shelf. And the tast of Geauga Cnty. maple syrup on an all you can eat pancake fund raiser in the spring, that is a treat. Lets not overlook Lake Erie perch or walleye. I cannot pass on plugging Trail Bologna and a simple honest Swiss cheese from the area around Holmes County. It only needs a box of wheat thins.
OKC taught me about slow cooked in smoke BBQ, my personal favorite.
My 1st evening here in SC I watched a PBS show on regional BBQ here in the Carolinas, very studied approach to the absolute regional cooking methods and sauce approach. Mustard based, vinegar based or a catsup based sauce make the top choices and an invitation to a pig pickins can't be passed up. But after we moved here we discovered shrimp and grits. Don't knock it, ITS REALLY GOOD. SC caught shrimp is really worth the price. If you order breakfast and pass on grits as a side choice, I think they have you pegged as Yer'e not from here are ya! Don't get it started about I'll have a Coke, but make it a Mt. Dew or something. Or even think about ordering an UN-SWEETENED Tea. Rice and hash are a staple at almost all buffet lines and at the end you'll find fatback. Chicken bog is a fund raising tradition and often advertized by the Chef's name.
One other thing I have done in my travels is to ask for a local beer in what ever state I was in, usually something tasty was available that I had never tried. That worked really well until I was in St. Louis and the hostess dryly replied B U D.
This is part of the fun on a non traveling AirForum day, but we did spend the weekend in our in the backyard camp.
Happy Thanksgiving.
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