Regional or ethinic food favorites....

[tinksdad]

I didn't want to hijack another thread....

But it got me me curious!!!

Are there any regional or ethnic foods that you remember from where you are now (or where you grew up) that evoke fond memories.

For myself.... moving from the Northeast to the Mid-South, I miss GOOD pizza, roast beef on weck, and vegetables that aren't cooked to mush (sp)!! As far as as my Polish/Chekoslovakian heritage, I have been able to re-create most of the things I grew up on down in the South. I will admit, my first attempt at turnip greens turned out just fine; but I still can't make a biscuit that turns out to be a hockey puck and my cornbread leaves something to be desired.

[satch]

Growing up Italian, we used to have a whole table dedicated to pastas and breads. The memories...

[Miriam C.]

I didn't want to hijack another thread....

But it got me me curious!!!

Are there any regional or ethnic foods that you remember from where you are now (or where you grew up) that evoke fond memories.

For myself.... moving from the Northeast to the Mid-South, I miss GOOD pizza, roast beef on weck, and vegetables that aren't cooked to mush (sp)!! As far as as my Polish/Chekoslovakian heritage, I have been able to re-create most of the things I grew up on down in the South. I will admit, my first attempt at turnip greens turned out just fine; but I still can't make a biscuit that turns out to be a hockey puck and my cornbread leaves something to be desired.

I am gonna hijack just for a minute.

If you make biscuits and cut the shortening into the flour till it looks like sand, I use a fork. Use milk or water, and mix it with a fork fast. Then cook it at least 450-475 HOT oven.

Now the real trick---wrap them in a dedicated towel or cloth of some kind. the steam will make em soft as butter

Oh yeah and use self rising flour

[tinksdad]

I didn't want to hijack another thread....

But it got me me curious!!!

Are there any regional or ethnic foods that you remember from where you are now (or where you grew up) that evoke fond memories.

For myself.... moving from the Northeast to the Mid-South, I miss GOOD pizza, roast beef on weck, and vegetables that aren't cooked to mush (sp)!! As far as as my Polish/Chekoslovakian heritage, I have been able to re-create most of the things I grew up on down in the South. I will admit, my first attempt at turnip greens turned out just fine; but I still can't make a biscuit that turns out to be a hockey puck and my cornbread leaves something to be desired.

I am gonna hijack just for a minute.

If you make biscuits and cut the shortening into the flour till it looks like sand, I use a fork. Use milk or water, and mix it with a fork fast. Then cook it at least 450-475 HOT oven.

Now the real trick---wrap them in a dedicated towel or cloth of some kind. the steam will make em soft as butter

Oh yeah and use self rising flour

I think that may be the problem.... the oven temp!!! I've never gone that high. It should give the glutens on the outside time to set and still let the interior to develop steam pockets. I always use self rising flour for biscuits and pie crusts. Do you wrap them when they come out of the oven, or wait a few minutes?? Since I have nothing better to do tomorrow, I might practice. (Spam bakes very well in the oven without much over-seeing!!)

[Miriam C.]

I didn't want to hijack another thread....

But it got me me curious!!!

Are there any regional or ethnic foods that you remember from where you are now (or where you grew up) that evoke fond memories.

For myself.... moving from the Northeast to the Mid-South, I miss GOOD pizza, roast beef on weck, and vegetables that aren't cooked to mush (sp)!! As far as as my Polish/Chekoslovakian heritage, I have been able to re-create most of the things I grew up on down in the South. I will admit, my first attempt at turnip greens turned out just fine; but I still can't make a biscuit that turns out to be a hockey puck and my cornbread leaves something to be desired.

I am gonna hijack just for a minute.

If you make biscuits and cut the shortening into the flour till it looks like sand, I use a fork. Use milk or water, and mix it with a fork fast. Then cook it at least 450-475 HOT oven.

Now the real trick---wrap them in a dedicated towel or cloth of some kind. the steam will make em soft as butter

Oh yeah and use self rising flour

I think that may be the problem.... the oven temp!!! I've never gone that high. It should give the glutens on the outside time to set and still let the interior to develop steam pockets. I always use self rising flour for biscuits and pie crusts. Do you wrap them when they come out of the oven, or wait a few minutes?? Since I have nothing better to do tomorrow, I might practice. (Spam bakes very well in the oven without much over-seeing!!)

As soon as they come out. You want the steam to soften them. Now if you are making them to stand up to stew or soup you leave some crust! Oh and knead briefly and roll to 1/2"

[Gaelen]

Funny--I just got home from the grocery store and while I was there, I kept remembering that my grandfather always used to make scalloped oysters for holidays.
Alas, no fresh oysters available , but I'm thinking I could make an oyster stew from some canned oysters I always keep on hand, adn that will also take me back to holiday meals from when I was a kid.

[planovet]

Funny--I just got home from the grocery store and while I was there, I kept remembering that my grandfather always used to make scalloped oysters for holidays.
Alas, no fresh oysters available , but I'm thinking I could make an oyster stew from some canned oysters I always keep on hand, adn that will also take me back to holiday meals from when I was a kid.

My mother always made oyster cornbread dressing for the holidays. Good thing she made regular dressing also because I hate oysters

[stbuch]

My mom was a stay-at-home so my dad didn't cook much, maybe twice a year. But when he did.... My favorite was that every year for Christmas my dad made a standing rib roast and made a big production of it. It took years before I found out that not everyone had prime rib for Christmas! He was always so proud of it and everyone loved the process. I miss my folks, passed away 20 (Dad) and 30 (Mom) years ago. Cheers to loved ones a long time gone!

Sherrie

[Dean in Eureka, CA]

Regional Favorites...
Humboldt Bay Oysters, Halibut, Salmon, Abalone, Razor Clams & Humboldt Dungeness Crab.
BTW-Crab season opens in three days.

[Nitetimes]

Regional Favorites...
Humboldt Bay Oysters, Halibut, Salmon, Abalone, Razor Clams & Humboldt Dungeness Crab.
BTW-Crab season opens in three days.

You got that big foam cooler with my address on it ready??? Crab= good food!!!!!

[Dean in Eureka, CA]

Rich,
Joanie and I have discussed having the IRG earlier in the year to coincide with crab season.
I'll tell yaa... I've yet to taste a better seafood than Humboldt Dungeness.
Crab is big in these parts... Hell, our semi-pro baseball team is even called the Crabs.
http://www.humboldtcrabs.com/
BTW-The Humboldt Crabs are the oldest semi-pro baseball club in the U.S.

[swissarmygirl]

When I lived in northern PA (real close to Binghamton NY) I was introduced to SPIEDIES.

[Nitetimes]

When I lived in northern PA (real close to Binghamton NY) I was introduced to SPIEDIES.

That looks tasty. Reminds me of something you'd find at the fair.

[swissarmygirl]

When I lived in northern PA (real close to Binghamton NY) I was introduced to SPIEDIES.

That looks tasty. Reminds me of something you'd find at the fair.

You can find them at the fair!

Every now and again I have to arrange transport of some spiedie sauce from PA so I can make them at home.
Can't find them in Jersey.

[tk]

I live in west-central MO, in an area heavily settled by German farmers. Summer sausage shows up in a variety of forms. My favorite is made by the local abbatoir and is a cured sausage (smoked, not cooked) made of a blend of beef and pork. It can also be made with venison and pork. Wouldn't be Christmas without it. Other local culinary points of interest are raw hack (think hamburger royale) and kochkasse (sp?)(cooked cheese with caraway seeds).

I used to live in southeastern NE. Many of my friends were of Czech descent. Special foods I remember from there were kolaches (small, fruit-filled pastries) and roast pork or roast duck with sauerkraut.

Best,
Tom