Every region of the U.S. has certain foods that don't seem to make it
elsewhere in volume. I've never eaten alligator, morels, collards,
etc.. I simply don't live where they are generally available.
In Nevada, we have pine nuts from the single leaf pinyon that aren't
generally available nationwide. I have harvested them a few times, and
it's free but dirty work in Nevada foothills. You use long poles to
whack the tree and tarps to gather the nuts that fall. You come home
smelling like a Christmas tree and sticky enough to act as flypaper.
Luckily, they are harvested commercially, and a old man can buy them
for $12.99 per pound around here. So I bought some.
I cover them with heavily salted water in a skillet.
https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
This is the finished product as soon as the salted water lightly boils
off. I mean as soon as it boils off. There's no pan roasting going on.
https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
The pan, don't use black iron, now needs a soaped steel pad. There's
plenty of pitch along with the salt. The spoon needs the same
treatment.
https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
And the finished pine nuts.
https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
They are salty to look at in the photos, but that's nearly all on the
shell. You bite them a couple of times around the equator, and they
break in half. They're delicious.
I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
milky if not cooked, bendable if cooked recently, freshly off-the-tree
and a different species, although they may taste the same. I've never
tried the Italian ones.
So what's your (any country, any region) specialty food that others
here or in your own country are unlikely to be familiar with?

leo

Well, Leo, parts of the Midwest have lots of morels, if the spring weather
cooperates and one can hunt for them if they have access to the right
Kind of property (wooded).

Many Midwest states make pork tenderloin sandwiches (and the tenderloin treated
the same way without a bun which is never big enough if the tenderloin is cooked
"right"), and these seem to be very rare on restaurant and diner (and even drive-thru)
menus in other parts of the country, especially on the coasts and far south, etc. I
don't know why this is; pork tenderloin slices are available in nearly every supermarket
or grocery with a meat counter, and are super easy to make. But from what I have
experienced and heard about here and elsewhere, these areas far from us just don't
indulge. Most of the prep styles don't exactly make them low-calorie...;-))

Even our DQ eat-in and drive-thru menus offer them.

N.

"Nancy2" wrote in message
...

Well, Leo, parts of the Midwest have lots of morels, if the spring weather
cooperates and one can hunt for them if they have access to the right
Kind of property (wooded).

Many Midwest states make pork tenderloin sandwiches (and the tenderloin
treated
the same way without a bun which is never big enough if the tenderloin is
cooked
"right"), and these seem to be very rare on restaurant and diner (and even
drive-thru)
menus in other parts of the country, especially on the coasts and far
south, etc. I
don't know why this is; pork tenderloin slices are available in nearly every
supermarket
or grocery with a meat counter, and are super easy to make. But from what I
have
experienced and heard about here and elsewhere, these areas far from us just
don't
indulge. Most of the prep styles don't exactly make them low-calorie...;-))

Even our DQ eat-in and drive-thru menus offer them.

N.

===============

This is a lovely thread. It is good to know about different
foods in different areas I never managed to get to USA so all this is
new to me

This one is special for my home area:

http://britishfood.about.com/od/cake...r/curdtart.htm

Here are a few which might be new to you:

http://britishfood.about.com/od/brit...gs.htm#showall

I can provide plenty more if anyone is interested

Are these unknown?:

http://travel.aol.co.uk/2012/05/05/g...l-delicacies/#




--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...

> This is a lovely thread. It is good to know about different
> foods in different areas I never managed to get to USA so all this is
> new to me
>
> This one is special for my home area:
>
> http://britishfood.about.com/od/cake...r/curdtart.htm
>
> Here are a few which might be new to you:
>
> http://britishfood.about.com/od/brit...gs.htm#showall
>
> I can provide plenty more if anyone is interested

I have to say that the Spotted Dick Pudding looks really good, as do the
Yorkshire Curd Tarts! Mmmmmmmmm.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...

> This is a lovely thread. It is good to know about different
> foods in different areas I never managed to get to USA so all this is
> new to me
>
> This one is special for my home area:
>
> http://britishfood.about.com/od/cake...r/curdtart.htm
>
> Here are a few which might be new to you:
>
> http://britishfood.about.com/od/brit...gs.htm#showall
>
> I can provide plenty more if anyone is interested

I have to say that the Spotted Dick Pudding looks really good, as do the
Yorkshire Curd Tarts! Mmmmmmmmm.

Cheri
============

I was raised with the Yorkshire curd tarts))) They are still me
favourite)



--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>
>> This is a lovely thread. It is good to know about different
>> foods in different areas I never managed to get to USA so all this is
>> new to me
>>
>> This one is special for my home area:
>>
>> http://britishfood.about.com/od/cake...r/curdtart.htm
>>
>> Here are a few which might be new to you:
>>
>> http://britishfood.about.com/od/brit...gs.htm#showall
>>
>> I can provide plenty more if anyone is interested
>
> I have to say that the Spotted Dick Pudding looks really good, as do the
> Yorkshire Curd Tarts! Mmmmmmmmm.
>
> Cheri
> ============
>
> I was raised with the Yorkshire curd tarts))) They are still me
> favourite)

I'm going to try both during the holidays. I will report back.

Cheri

On Saturday, November 5, 2016 at 8:09:20 AM UTC-6, Ophelia wrote:
> "Nancy2" wrote in message
> ...
>
> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin
> treated
> the same way without a bun which is never big enough if the tenderloin is
> cooked
> "right"), and these seem to be very rare on restaurant and diner (and even
> drive-thru)
> menus in other parts of the country, especially on the coasts and far
> south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly every
> supermarket
> or grocery with a meat counter, and are super easy to make. But from what I
> have
> experienced and heard about here and elsewhere, these areas far from us just
> don't
> indulge. Most of the prep styles don't exactly make them low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>
> N.
>
> ===============
>
> This is a lovely thread. It is good to know about different
> foods in different areas I never managed to get to USA so all this is
> new to me
>
> This one is special for my home area:
>
> http://britishfood.about.com/od/cake...r/curdtart.htm
>
> Here are a few which might be new to you:
>
> http://britishfood.about.com/od/brit...gs.htm#showall
>
> I can provide plenty more if anyone is interested
>
> Are these unknown?:
>
> http://travel.aol.co.uk/2012/05/05/g...l-delicacies/#
>
>
Thanks Ophelia...very interesting stuff. May try some of those sometime in the future.
=====

"Roy" wrote in message
...

On Saturday, November 5, 2016 at 8:09:20 AM UTC-6, Ophelia wrote:
> "Nancy2" wrote in message
> ...
>
> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin
> treated
> the same way without a bun which is never big enough if the tenderloin is
> cooked
> "right"), and these seem to be very rare on restaurant and diner (and even
> drive-thru)
> menus in other parts of the country, especially on the coasts and far
> south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly
> every
> supermarket
> or grocery with a meat counter, and are super easy to make. But from what
> I
> have
> experienced and heard about here and elsewhere, these areas far from us
> just
> don't
> indulge. Most of the prep styles don't exactly make them
> low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>
> N.
>
> ===============
>
> This is a lovely thread. It is good to know about different
> foods in different areas I never managed to get to USA so all this is
> new to me
>
> This one is special for my home area:
>
> http://britishfood.about.com/od/cake...r/curdtart.htm
>
> Here are a few which might be new to you:
>
> http://britishfood.about.com/od/brit...gs.htm#showall
>
> I can provide plenty more if anyone is interested
>
> Are these unknown?:
>
> http://travel.aol.co.uk/2012/05/05/g...l-delicacies/#
>
>
Thanks Ophelia...very interesting stuff. May try some of those sometime in
the future.

============

Hope you enjoy some. Please share some of yours?)


=====

--
http://www.helpforheroes.org.uk

The Yorkshire Curd Tarts look kinda tasty, but I have never had curds
(and don't like plain cream or even whole milk. Would I like the tarts
do you think? Could some form of cream cheese be substituted? I don't
know if curds are available here. I am probably the least adventurous "taste
tester" here. ;-))

N.

"Nancy2" wrote in message
...

The Yorkshire Curd Tarts look kinda tasty, but I have never had curds
(and don't like plain cream or even whole milk. Would I like the tarts
do you think? Could some form of cream cheese be substituted? I don't
know if curds are available here. I am probably the least adventurous
"taste
tester" here. ;-))

N.

===============

Hmmm curds alone .. no ... not for me anyway. But mix them with the rest of
the ingredients and bake it ... Yummm

I always make my own curds. Can you buy rennet? Really easy. I can buy
curds in my home county but I haven't noticed any here ... not that I look
for them mind, they are too easy to make

--
http://www.helpforheroes.org.uk

On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> wrote:

> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin treated
> the same way without a bun which is never big enough if the tenderloin is cooked
> "right"), and these seem to be very rare on restaurant and diner (and even drive-thru)
> menus in other parts of the country, especially on the coasts and far south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly every supermarket
> or grocery with a meat counter, and are super easy to make. But from what I have
> experienced and heard about here and elsewhere, these areas far from us just don't
> indulge. Most of the prep styles don't exactly make them low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>

I understand they still serve hot roast beef sandwiches in Iowa. The
one I'm talking about is open faced... white bread, slices of beef, a
scoop of mashed potatoes with a well and gravy over it all.
Vegetables optional.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-05 5:43 PM, sf wrote:
> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2

>> Even our DQ eat-in and drive-thru menus offer them.
>>
>
> I understand they still serve hot roast beef sandwiches in Iowa. The
> one I'm talking about is open faced... white bread, slices of beef, a
> scoop of mashed potatoes with a well and gravy over it all.
> Vegetables optional.
>
>

It used to be a staple on diner menus around here. I checked the online
menu of a place where we used to go frequently when I was working but it
doesn't appear to be there anymore.

On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> wrote:

> On 2016-11-05 5:43 PM, sf wrote:
> > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>
> >> Even our DQ eat-in and drive-thru menus offer them.
> >>
> >
> > I understand they still serve hot roast beef sandwiches in Iowa. The
> > one I'm talking about is open faced... white bread, slices of beef, a
> > scoop of mashed potatoes with a well and gravy over it all.
> > Vegetables optional.
> >
> >
>
> It used to be a staple on diner menus around here. I checked the online
> menu of a place where we used to go frequently when I was working but it
> doesn't appear to be there anymore.

Same here. I used to order it at the Woolworth's lunch counter.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-06 8:20 AM, sf wrote:
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
>> On 2016-11-05 5:43 PM, sf wrote:
>>> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>>
>>>> Even our DQ eat-in and drive-thru menus offer them.
>>>>
>>>
>>> I understand they still serve hot roast beef sandwiches in Iowa. The
>>> one I'm talking about is open faced... white bread, slices of beef, a
>>> scoop of mashed potatoes with a well and gravy over it all.
>>> Vegetables optional.
>>>
>>>
>>
>> It used to be a staple on diner menus around here. I checked the online
>> menu of a place where we used to go frequently when I was working but it
>> doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.
>

Gone like the dodo? I can't even remember exactly how long ago the
Woolworths with the lunch counter closed down but I would guess it was
close to 40 years.

FWIW.. up here they were commonly sold with fries instead of mashed.
It's that gravy on fries thing.

On 11/6/2016 8:20 AM, sf wrote:
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
>> On 2016-11-05 5:43 PM, sf wrote:
>>> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>>
>>>> Even our DQ eat-in and drive-thru menus offer them.
>>>>
>>>
>>> I understand they still serve hot roast beef sandwiches in Iowa. The
>>> one I'm talking about is open faced... white bread, slices of beef, a
>>> scoop of mashed potatoes with a well and gravy over it all.
>>> Vegetables optional.
>>>
>>>
>>
>> It used to be a staple on diner menus around here. I checked the online
>> menu of a place where we used to go frequently when I was working but it
>> doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.

I'd expect to be able to get that at a diner.

Speaking of which, I haven't been to one in a long time, since
last year. Overdue.

nancy

sf wrote:
>
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
> > On 2016-11-05 5:43 PM, sf wrote:
> > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> >
> > >> Even our DQ eat-in and drive-thru menus offer them.
> > >>
> > >
> > > I understand they still serve hot roast beef sandwiches in Iowa. The
> > > one I'm talking about is open faced... white bread, slices of beef, a
> > > scoop of mashed potatoes with a well and gravy over it all.
> > > Vegetables optional.
> > >
> > >
> >
> > It used to be a staple on diner menus around here. I checked the online
> > menu of a place where we used to go frequently when I was working but it
> > doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.

I say we all revolt and look up old recipes and start making it
ourselves
occasionally, rather than reminiscing about the good old days.

BRING BACK THE GOOD OL' DAYS! :-D

You bet, SF, hot roast beef sandwiches in a family diner are to die for...
unfortunately, maybe literally. These are one of those comfort foods that provided
the hard-working family farmer with enough calories and energy to work until
sundown. ;-)) A white-bread sandwich with layers (not too many, just enough)
sliced thinly, in the sandwich, and then the sandwich is cut cater-corner, separated
just enough on the plate to put a dipper of regular mashed potatoes. Then some
really good roast beef gravy is poured over a depression in the center of the
potatoes, with some naturally spilled over on the bread...with veggies in a side
dish, or not.

There is such a family restaurant just about a half mile from me; I take my grandson
there when he stays overnight. They have great lunches (pork tenderloin sandwiches,
for example, which can be breaded and fried OR grilled) and breakfasts. Just a nice,
old-fashioned kinda place. The last time I was there, I had a grilled cheese sandwich with
really crispy sliced bacon inside (special request, no extra charge). It was really good.

N.

"Nancy2" > wrote in message
...
> You bet, SF, hot roast beef sandwiches in a family diner are to die for...
> unfortunately, maybe literally. These are one of those comfort foods that
> provided
> the hard-working family farmer with enough calories and energy to work
> until
> sundown. ;-)) A white-bread sandwich with layers (not too many, just
> enough)
> sliced thinly, in the sandwich, and then the sandwich is cut cater-corner,
> separated
> just enough on the plate to put a dipper of regular mashed potatoes. Then
> some
> really good roast beef gravy is poured over a depression in the center of
> the
> potatoes, with some naturally spilled over on the bread...with veggies in
> a side
> dish, or not.
>
> There is such a family restaurant just about a half mile from me; I take
> my grandson
> there when he stays overnight. They have great lunches (pork tenderloin
> sandwiches,
> for example, which can be breaded and fried OR grilled) and breakfasts.
> Just a nice,
> old-fashioned kinda place. The last time I was there, I had a grilled
> cheese sandwich with
> really crispy sliced bacon inside (special request, no extra charge). It
> was really good.
>
> N.


You can get those where I am too in CA, not as popular as they were a few
years ago, but one of our local diners still have them. I used to love them.


Cheri

On Sat, 5 Nov 2016 23:30:45 -0700, "Cheri" >
wrote:

> You can get those where I am too in CA, not as popular as they were a few
> years ago, but one of our local diners still have them. I used to love them.
>

Now I need to know the name of that diner, so we can eat there the
next time we're in the area.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 5 Nov 2016 16:30:50 -0700 (PDT), Nancy2
> wrote:

> You bet, SF, hot roast beef sandwiches in a family diner are to die for...
> unfortunately, maybe literally. These are one of those comfort foods that provided
> the hard-working family farmer with enough calories and energy to work until
> sundown. ;-)) A white-bread sandwich with layers (not too many, just enough)
> sliced thinly, in the sandwich, and then the sandwich is cut cater-corner, separated
> just enough on the plate to put a dipper of regular mashed potatoes. Then some
> really good roast beef gravy is poured over a depression in the center of the
> potatoes, with some naturally spilled over on the bread...with veggies in a side
> dish, or not.

Yours was built a little differently from what I remember so fondly,
but it was carb heavy - that's for sure!
>
> There is such a family restaurant just about a half mile from me; I take my grandson
> there when he stays overnight. They have great lunches (pork tenderloin sandwiches,
> for example, which can be breaded and fried OR grilled) and breakfasts. Just a nice,
> old-fashioned kinda place. The last time I was there, I had a grilled cheese sandwich with
> really crispy sliced bacon inside (special request, no extra charge). It was really good.
>
Hubby would love bacon in a grilled cheese sandwich. Hope I remember
your variation the next time I make tomato soup.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Nancy2 wrote:
> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin treated
> the same way without a bun which is never big enough if the tenderloin is cooked
> "right"), and these seem to be very rare on restaurant and diner (and even drive-thru)
> menus in other parts of the country, especially on the coasts and far south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly every supermarket
> or grocery with a meat counter, and are super easy to make. But from what I have
> experienced and heard about here and elsewhere, these areas far from us just don't
> indulge. Most of the prep styles don't exactly make them low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>
> N.
>
First piñons, and now morels! Wah!

On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo


Most of the foods here regional specialties. A few minutes ago I had a plate lunch of bbq short ribs, teriyaki beef, and bbq chicken. This was served over rice and came with a scoop of macaroni salad. Yesterday I had a poi mochi doughnut. It looked like a doughnut but it was chewy and sticky. I never had one of those before but I'd sure eat it again.

https://spoonuniversity.com/lifestyl...efore-you-die/

"dsi1" wrote in message
...

On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo


Most of the foods here regional specialties. A few minutes ago I had a plate
lunch of bbq short ribs, teriyaki beef, and bbq chicken. This was served
over rice and came with a scoop of macaroni salad. Yesterday I had a poi
mochi doughnut. It looked like a doughnut but it was chewy and sticky. I
never had one of those before but I'd sure eat it again.

https://spoonuniversity.com/lifestyl...efore-you-die/

=================

What a lovely site Thanks

--
http://www.helpforheroes.org.uk

On Sunday, November 6, 2016 at 12:04:06 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> > Every region of the U.S. has certain foods that don't seem to make it
> > elsewhere in volume. I've never eaten alligator, morels, collards,
> > etc.. I simply don't live where they are generally available.
> > In Nevada, we have pine nuts from the single leaf pinyon that aren't
> > generally available nationwide. I have harvested them a few times, and
> > it's free but dirty work in Nevada foothills. You use long poles to
> > whack the tree and tarps to gather the nuts that fall. You come home
> > smelling like a Christmas tree and sticky enough to act as flypaper.
> > Luckily, they are harvested commercially, and a old man can buy them
> > for $12.99 per pound around here. So I bought some.
> > I cover them with heavily salted water in a skillet.
> > https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> > This is the finished product as soon as the salted water lightly boils
> > off. I mean as soon as it boils off. There's no pan roasting going on.
> > https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> > The pan, don't use black iron, now needs a soaped steel pad. There's
> > plenty of pitch along with the salt. The spoon needs the same
> > treatment.
> > https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> > And the finished pine nuts.
> > https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> > They are salty to look at in the photos, but that's nearly all on the
> > shell. You bite them a couple of times around the equator, and they
> > break in half. They're delicious.
> > I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> > milky if not cooked, bendable if cooked recently, freshly off-the-tree
> > and a different species, although they may taste the same. I've never
> > tried the Italian ones.
> > So what's your (any country, any region) specialty food that others
> > here or in your own country are unlikely to be familiar with?
> >
> > leo
>
>
> Most of the foods here regional specialties. A few minutes ago I had a plate
> lunch of bbq short ribs, teriyaki beef, and bbq chicken. This was served
> over rice and came with a scoop of macaroni salad. Yesterday I had a poi
> mochi doughnut. It looked like a doughnut but it was chewy and sticky. I
> never had one of those before but I'd sure eat it again.
>
> https://spoonuniversity.com/lifestyl...efore-you-die/
>
> =================
>
> What a lovely site Thanks
>
> --
> http://www.helpforheroes.org.uk

Here's what I ate today. It was my granddaughter's first birthday, which is a big deal in this state.

https://www.amazon.com/photos/share/...KrsxSwPtK1rKND

My daughter made the sweets. Macarons, small tarts, and almond cake. That's poi in the back. It was not bad. It was lightly fermented - a bit sour and tangy due that carbon dioxide bubbles in it.

https://www.amazon.com/photos/share/...ovh8AxZSXW64Kl

"dsi1" wrote in message
...

>
> https://spoonuniversity.com/lifestyl...efore-you-die/
>
> =================
>
> What a lovely site Thanks
>
> --
> http://www.helpforheroes.org.uk

Here's what I ate today. It was my granddaughter's first birthday, which is
a big deal in this state.

That, my dear is a big deal for us too)))

https://www.amazon.com/photos/share/...KrsxSwPtK1rKND

Do tell what is on that plate? About the only thing I could
determine was .. tomato?

My daughter made the sweets. Macarons, small tarts, and almond cake. That's
poi in the back. It was not bad. It was lightly fermented - a bit sour and
tangy due that carbon dioxide bubbles in it.

https://www.amazon.com/photos/share/...ovh8AxZSXW64Kl

Woo hooo they look really good) Still not sure what 'poi'
is Sorry

Incidentally, that site was quite difficult to watch. I
have saved it and will look again.

--
http://www.helpforheroes.org.uk

On Sunday, November 6, 2016 at 11:22:24 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> >
> > https://spoonuniversity.com/lifestyl...efore-you-die/
> >
> > =================
> >
> > What a lovely site Thanks
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Here's what I ate today. It was my granddaughter's first birthday, which is
> a big deal in this state.
>
> That, my dear is a big deal for us too)))
>
> https://www.amazon.com/photos/share/...KrsxSwPtK1rKND
>
> Do tell what is on that plate? About the only thing I could
> determine was .. tomato?
>
> My daughter made the sweets. Macarons, small tarts, and almond cake. That's
> poi in the back. It was not bad. It was lightly fermented - a bit sour and
> tangy due that carbon dioxide bubbles in it.
>
> https://www.amazon.com/photos/share/...ovh8AxZSXW64Kl
>
> Woo hooo they look really good) Still not sure what 'poi'
> is Sorry
>
> Incidentally, that site was quite difficult to watch. I
> have saved it and will look again.
>
> --
> http://www.helpforheroes.org.uk

That thing that looks like a tomato is a watermelon slice.

The red and pink stuff is lomi lomi salmon and it's a dish you won't find anywhere but here although I suppose you could call it Hawaiian style ceviche. Da Hawaiians love the stuff and it's dead simple to make. My wife told me they had 2 large trays of the stuff left over. That's about 200 servings. Hoo boy.

https://www.youtube.com/watch?v=kigcpEWGiXw


Poi is cooked and mashed taro root. It's the Pacific islander's equivalent of the Irish potato. Typically it's allowed to ferment for a few days. 1 day old poi is about right for most folks, 3 day old poi is pretty hardcore.

http://www.huffingtonpost.com/2013/1...n_4353758.html

On 11/5/2016 2:49 AM, Leonard Blaisdell wrote:
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo

Squash casserole seems to be more likely to be found in the southern US
than in other parts of the country. Aside from making it myself from
time to time, it often shows up on "southern" (home cooking) type
restaurant menus as a vegetable side dish.

Jill

Leonard Blaisdell wrote:
>
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo
>

Oh! I am sooo envious about those piñons! I only have them when my
daughter or her dad bring some back from the (US) southwest. I can get
Mediterranean pinenuts here, but they aren't nearly as good as the ones
you are describing. (I avoid any pinenuts that aren't labeled and that
could contain those nasty things that leave a long-lasting bitter taste
in one's mouth.)

On Tue, 8 Nov 2016 21:46:48 -0500, "Jean B." > wrote:

>Leonard Blaisdell wrote:
>>
>> Every region of the U.S. has certain foods that don't seem to make it
>> elsewhere in volume. I've never eaten alligator, morels, collards,
>> etc.. I simply don't live where they are generally available.
>> In Nevada, we have pine nuts from the single leaf pinyon that aren't
>> generally available nationwide. I have harvested them a few times, and
>> it's free but dirty work in Nevada foothills. You use long poles to
>> whack the tree and tarps to gather the nuts that fall. You come home
>> smelling like a Christmas tree and sticky enough to act as flypaper.
>> Luckily, they are harvested commercially, and a old man can buy them
>> for $12.99 per pound around here. So I bought some.
>> I cover them with heavily salted water in a skillet.
>> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
>> This is the finished product as soon as the salted water lightly boils
>> off. I mean as soon as it boils off. There's no pan roasting going on.
>> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
>> The pan, don't use black iron, now needs a soaped steel pad. There's
>> plenty of pitch along with the salt. The spoon needs the same
>> treatment.
>> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
>> And the finished pine nuts.
>> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
>> They are salty to look at in the photos, but that's nearly all on the
>> shell. You bite them a couple of times around the equator, and they
>> break in half. They're delicious.
>> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
>> milky if not cooked, bendable if cooked recently, freshly off-the-tree
>> and a different species, although they may taste the same. I've never
>> tried the Italian ones.
>> So what's your (any country, any region) specialty food that others
>> here or in your own country are unlikely to be familiar with?
>>
>> leo
>>
>
>Oh! I am sooo envious about those piñons! I only have them when my
>daughter or her dad bring some back from the (US) southwest. I can get
>Mediterranean pinenuts here, but they aren't nearly as good as the ones
>you are describing. (I avoid any pinenuts that aren't labeled and that
>could contain those nasty things that leave a long-lasting bitter taste
>in one's mouth.)

As a kid growing up in Brooklyn there were vending machines everywhere
where for a penny one could get a big handful of pinenuts, they were
in paper thin shells and we called them Indian nuts... pumpkin seeds
were called punkin seeds, sunflower seeds were called polly seeds

Leonard Blaisdell > wrote:

> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?

Lots of local Rhineland dishes. For example, Düsseldorfer Senfsuppe
(mustard soup); Düsseldorfer Zwiebelsuppe (onion soup); Ähzesupp (pea
soup, not unlike the Dutch erwtensoep); Flönz met Öllich (blood
sausage/black pudding with onions; in Cologne, it is rather more
inventively called 'Kölsche Kaviar met Musik', Cologne caviar with
music); Rheinischer Döppekooche (a kind of potato cake). I posted the
recipes.

Victor

On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> Every region of the U.S. has certain foods that don't seem to make it
> elsewhere in volume. I've never eaten alligator, morels, collards,
> etc.. I simply don't live where they are generally available.
> In Nevada, we have pine nuts from the single leaf pinyon that aren't
> generally available nationwide. I have harvested them a few times, and
> it's free but dirty work in Nevada foothills. You use long poles to
> whack the tree and tarps to gather the nuts that fall. You come home
> smelling like a Christmas tree and sticky enough to act as flypaper.
> Luckily, they are harvested commercially, and a old man can buy them
> for $12.99 per pound around here. So I bought some.
> I cover them with heavily salted water in a skillet.
> https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> This is the finished product as soon as the salted water lightly boils
> off. I mean as soon as it boils off. There's no pan roasting going on.
> https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> The pan, don't use black iron, now needs a soaped steel pad. There's
> plenty of pitch along with the salt. The spoon needs the same
> treatment.
> https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> And the finished pine nuts.
> https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> They are salty to look at in the photos, but that's nearly all on the
> shell. You bite them a couple of times around the equator, and they
> break in half. They're delicious.
> I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> milky if not cooked, bendable if cooked recently, freshly off-the-tree
> and a different species, although they may taste the same. I've never
> tried the Italian ones.
> So what's your (any country, any region) specialty food that others
> here or in your own country are unlikely to be familiar with?
>
> leo

Last night I had cabbage rolls, potatoes, and a dessert that was layers of cake, meringue, whipped cream, and raspberry. It's Swedish food, which is pretty much the opposite of Hawaiian food.

https://www.amazon.com/photos/share/...kixLVNpLrT10Bx

https://www.amazon.com/photos/share/...QKHszhzk00vQIM

Sqwertz wrote:
> On Fri, 04 Nov 2016 23:49:31 -0700, Leonard Blaisdell wrote:
>
>> So what's your (any country, any region) specialty food that others
>> here or in your own country are unlikely to be familiar with?
>
> The only mostly-exclusive State foodstuffs I can think of that can be
> wild foraged are tuna (no, not the fish), chiltepins, magic mushrooms,
> and peyote. Less localized regional are agave and pecans.
>
> -sw

toss some armadillo in there and you have a complete meal