HartCottageQuilts
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posted on September 20, 2000 05:57:05 AM new
Actually not quite "home cooking". What I'm looking for is weird regional foods you know and love, either because you grew up with them or adopted them as your own.
Buffalo:
Roast beef on "kummelweck" rolls (a hard roll topped with kosher salt and caraway) a/k/a "beef on weck"
Char-broiled foot-long hot dog topped with (in this particular order) mustard, onions, and a kind of "chili" made with (eew) ground hot dogs and heavily flavored with cumin - "Texas Hot"
Down here:
Green (unroasted) peanuts in the shell, boiled in water with Cajun spices - "Cajun flavor bawl peanuts" (look like turds floating in motor oil but taste pretty good)
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mybiddness
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posted on September 20, 2000 09:37:18 AM new
Chef's Choice - Shrimp Linguini w/Scampi Seasoning
1)Tear plastic bag open.
2)Unwrap linguini portion and place into a colander. Rinse under cold water for two to three minutes. When pasta separates, drain and set aside.
3)Melt 1/4 cup of butter or heat 3 Tbsp olive/vegetable oil in skillet. Under med-high heat, stir in shrimp, vegetables and seasoning packet into skillet. Heat for 8 to 10 minutes.
4)Add pasta to skillet. Stir entire mixture for 2 to 3 minutes until hot.
Wa - lla! Serve immediately.
It also comes with instructions for the microwave - but, I wouldn't want to be accused of being a lazy cook. 
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snowyegret
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posted on September 20, 2000 09:51:22 AM new
Tortillas (the kids love them when they're still warm)
I don't eat it any more, but Chorizo (just don't look at the ingredients}
Refritos made with black beans
Key Lime anything! I have Key Lime Jelly now, and my husband makes a very good Key Lime Pie.
I also used to eat Conch fritters.
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krs
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posted on September 20, 2000 10:14:14 AM new
This THREAD is an OUTRAGE!!
Fostering the wanton killing of animals to make such pukey "delicacies" as
Roast beef on "kummelweck" rolls (a hard roll topped with kosher salt and caraway) a/k/a "beef on weck"
Char-broiled foot-long hot dog topped with (in this particular order) mustard, onions, and a kind of "chili" made with (eew) ground hot dogs and heavily flavored with cumin - "Texas Hot"
violates every tenent of the animal rights and Animal Right to Life movements worldwide!
And that's not to mention the not subtle sexual references contained within the deliberately misspelled terms "kummelweck and cumin!
What's next? A thread about the subliminal pleasures of eating Pickled Horse Pecker??
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mybiddness
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posted on September 20, 2000 10:18:22 AM new
ummmmm KRS I'm thinkin you can make mine without the shrimp. I wouldn't wanna be accused of contributing to an animal hatemongering thing.
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texas1958
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posted on September 20, 2000 12:05:58 PM new
They say home is where you heart is and clearly not my home-cooking! I love a Texas pan-fried chicken fried steak with gravy and mashed tater with the skins. Big ol rolls and real butter. Be sure this meal starts out with salad with ranch dressing because need to eat healthy.
Regional is brisket cause my hubby has the smoker that you tow around behind the pickup truck and I reckon there are some places that don't cook it like that!
Hmmm Good
Tex
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RainyBear
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posted on September 20, 2000 01:08:27 PM new
Some restaurants around here cook salmon on a plank made of alder wood... I think it's an Indian thing (as in Native American, not India). Hubby found a recipe for it and just had to buy a cooking plank... which smells kind of nice but generates a good bit of smoke and undercooked salmon.
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ShellyHerr
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posted on September 20, 2000 01:35:30 PM new
Can you say Pickled Horse Pecker here?
LOL!
whats home cookin to me? ummmmmm
Taco Time-Vegetarian Burrito of course.
But then some say plants have a life too! 
RainyBear! oooooh yeah I love that salmon.... ever been to Blake Island and the dinner over there? YES! thats really good!
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HartCottageQuilts
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posted on September 20, 2000 02:16:28 PM new
tex, can't believe I forgot completely about barbecue! Brisket...sigh. Dry rub, I presume?
mybidness - Here's my train of thought on reading your post: "jeez, she's missed the point entirely, I'm looking for regional food quirks and here she goes giving some swanky recipe that starts off with...a plastic bag??" At which point I totally cracked up.
Speaking of cracking up, my tortilla press split right in half while I was making enchiladas this weekend - I jumped half out of my skin - and the rolling-pin ones I finished with looked kinda...weird. Anybody got a cheap online source for a new one? Or should I surf ebay? They weigh a ton.
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snowyegret
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posted on September 20, 2000 02:39:51 PM new
HCQ: My first attempts at hand rolled tortillas had scalloped edges (that's what I called it). I got my press in Mex., but I've seen them in the cooking stores for $19.99.
I can't believe I forgot chicken fried steak, the national dish of Tx.! Or is that Pigs in a Blanket?
Another goodie I forgot about is pollo con mole. Mole sauce=YUM!
And for krs: the infamous Toad in the Hole!
[ edited by snowyegret on Sep 20, 2000 02:40 PM ]
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texas1958
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posted on September 20, 2000 02:54:06 PM new
Hart ----Dry Rub, of course! And I have the most heavenly BBQ Sauce recipe that came from BBQ "Joint" that was known for miles around. HMM, I'm hungry!
Snowyegrets ---And that has to be pan-fried chicken fried steak beside you need the dredgins for the gravy.
Excuse Me
Hunny, Let's Eat Out Tonight!!
Tex
[ edited by texas1958 on Sep 20, 2000 02:55 PM ]
[ edited by texas1958 on Sep 20, 2000 08:25 PM ]
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snowyegret
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posted on September 20, 2000 03:07:52 PM new
texas1958, that's the only kind of gravy I know how to make.
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njrazd
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posted on September 20, 2000 04:06:35 PM new
NJ - Taylor Ham & Cheese on a hard roll.
CA - Tamales (which I personally can't make, but I love my neighbor's!)
******************
That's Flunky Gerbiltush to you!
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glassperson
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posted on September 20, 2000 07:12:10 PM new
Hmmm HCQ, you must have read the Stern's ("On the Road" last outpouring to grease in "Gourmet", where they praised Beef on Kummelweck? From Buffalo....Nicht Wahr?
Actually, there is no better food in this world or the next than Stone Crabs from the Keys--with hot mustard/mayo dipping sauce--the season opens Oct. 15th, and my source in Florida will be shipping mine Fedex on the 16th! Eat your hearts out!
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xifene
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posted on September 20, 2000 08:06:41 PM new
Here it seems to be all Bar-b-que and ramps (raw, fried and baked are all I've seen to date).
(We're in the foothills of the Blue Ridge Mtns in NC.)
Back home (central Florida) we had a daylily festival with batter dipped and fried daylily buds that were to die for. *yum*
Over ta Deleware my mom-in-law makes scrapple (all the parts of a pig that aren't fit for sausage) sandwiches and speedies (deer with buckshot *shudder*).
My mom's speciality was Veal Parmesan made with...
Clarke's frozen veal patties
Tomatoe paste and water
American Cheese
LOL!
I always though I hated Italian food -- up until I actually got to try some. YUM!
--xifene--
http://www.auctionusers.org
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kerryann
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posted on September 20, 2000 08:30:21 PM new
Dirty water hot dogs in NYC. They're a buck on 8th Avenue and West 57th. Walk up a tiny block to Broadway and they're a buck and a half.
Anything from the real Soup Nazi.
I love Taylor Ham!
Not Kerryann on eBay
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jeanyu
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posted on September 20, 2000 08:30:32 PM new
Hey it depends on where your home is! When I get into a just gotta have a Pittsburgh nosh--it's Kiebassa and cabbage with home made egg noodles.
But tonight--my honey wheedled a box of fresh uncooked beansprouts out of our one and only Chinese Restaurant in our little town so I could cook up a big wok full of Chicken Fried Rice. (If you have ever made fried rice--have you noticed you may start out with say 3 cups of cooked rice and end up of 2 gallons of fried rice? )
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xardon
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posted on September 20, 2000 08:46:43 PM new
Mom never was much of a cook. She could make reservations and read directions on a box fairly well, though. If she was feeling particularly ambitious she'd preheat the oven to 375 degrees and peel back the foil to expose dessert.
I suppose I'm not much better. Home cooking to me is setting the microwave on high, placing plastic dish in center of oven, poking holes in the wrapper and rotating during cooking cycle (I get dizzy sometimes).
Cheesesteaks, hoagies, tastykakes, water ice, corner store pizza, and soft pretzels are my local favorites.
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krs
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posted on September 20, 2000 09:12:45 PM new
Chicken plucking, dog dissecting, cat boiling perverts.
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chococake
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posted on September 20, 2000 09:35:05 PM new
jeanyu
Do you like the sauerkraut with barley and mushrooms? I'm trying to get up the nerve to make sausage. I only make Polish food for Christmas so we really look forward to it.
xardon
You should get a microwave with the rotating dish that way you won't get dizzy! I just throw it in there and in 5 min I eat.
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nutspec
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posted on September 20, 2000 09:56:52 PM new
OKRA - yummm Panfried - just a bit of pepper and plenty of cornmeal and salt. Dash of bacon for flavor (Anything from the Ozarks is likely to have bacon included somewhere)
Maters and taters - sliced tomatos and fried taters with dinner. Wilted greens.
Home Cooking? Cheap cold cuts with mustard on white bread in hunting camp in Franklin County Arkansas with my grandfather. Black Coffee. Cold nasty day outside with a bit of sleet. NOTHING ever tasted that good since.
But, since I been cityfied. I did make my own cold tomato salad that uses tons of surplus 'maters and will keep em coming back for more. So, by using my own receipe - how much more home cooking can ya get?
Redneck Nutspec
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calamity49
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posted on September 20, 2000 10:55:54 PM new
Xardon,
LOL, that was my first thought for around here when I read the title.
Actually, when I have time to really cook the all time favorites in our family are: chicken and dumplings, garlic grits, green beans with fatback, corn pudding and for dessert peach cobbler. Can you tell I didn't originate in Illinois?
My favorite thing to cook is a turkey dinner. We go out early the morning before catch a turkey, wring it's neck and everyone takes turns plucking it. Them feathers are tough to get off especially the pin feathers. After I let the dog lick it to get the rest of the feathers off I take it into the house and gut it. I eat the liver raw. It slides down real good, just like the mountain man "Liver Eating Johnson" said.
Not really, I'm kidding. Just put that in for krs. I can't eat anything that doesn't come from a store.
Calamity
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hcross
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posted on September 20, 2000 11:23:14 PM new
Chicken Fried Steak and Gravy over shredded bread. Nothing better. My cousins from California came to visit and laughed the whole time. Wanted to know if there was a certain way to tear the bread into chunks and how much gravy to put over it. Love that stuff. Heather
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chococake
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posted on September 20, 2000 11:45:57 PM new
Boy, you guys eat some strange food! Some of your favorites I've never even heard of. LOL
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pareau
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posted on September 20, 2000 11:54:52 PM new
Cornmeal mush, colcannon, lemon curd. Not necessarily all at the same sitting.
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chococake
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posted on September 21, 2000 12:16:32 AM new
pareau
Sorry but "yak"! Like I said very strange food. I think I'll just stick to my frozen dinners. Or, if I wanted to cook, a nice steak, a baked potato, and a salad.
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lotsafuzz
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posted on September 21, 2000 12:24:14 AM new
Anything with tons of green chile on it!
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preacher4u
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posted on September 21, 2000 09:58:15 AM new
Last night I went to a traditional Mexican cantina, and they had a weird (for most of you anyway) menu:
How about some:
Fried grasshopper quesadillas.
Maguey worms.
Escamoles. (Ant eggs)
Crocodile kabobs.
All this with purple tortillas. (they're purple because they use a corn fungus called hutlacoche on the masa.
By the way, huitalcoche is a delicacy around here. A can smaller than the tuna ones can go for up to 8-10 bucks!
I also LMAO when all americans feast on Taco Bell thinking they're eating genuine Mexican cusine. LOL
By the way, if anyone wants any recipe, LMK!
[ edited by preacher4u on Sep 21, 2000 10:02 AM ]
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chococake
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posted on September 21, 2000 10:16:08 AM new
preacher4u
That sounds nasty. I would rather have Taco Bell.
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HartCottageQuilts
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posted on September 21, 2000 10:41:52 AM new
Ah, mole. I knowingly poisoned myself down in Guadalajara on mole in the Mercado Libertad. The Mercado is like a huge parking garage with some 2,000 market stalls - everything from tortillas to plaster santos. One floor is nothing but open food stalls with big lead-glazed (!) bowls of food sitting on the counters at room temperature. One of them was full of chicken mole. As soon as I tasted it I thought "hmm...something's off" but it was so good I didn't care.
That night, after an open-air mariachi concert and a couple Tecates with a handsome gigolo I'd run into the night before (and whom I left in the lobby), I went up to my hotel room, sat down on the bed, and immediately jumped up and RAN for the bathroom, where for the next 36 hours I became intimately familiar with its porcelain accoutrements, during which time the gigolo showed up. I'm sure he didn't anticipate his duties would be running to the drugstore for Lomotil and bottles of club soda
I still love mole, but I make it at home.
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