And, I’ll grill up some cheesesteaks “with” and we’ll wash it all down with Drink A Toast (Boost!)!
I’ve been through Yulee a few times. Nice town.
BTW: my daughters turned me on to MorningStar Farms veggie breakfast patties—they are pretty danged good! I prefer them to regular pork sausage patties (nowhere as good as scrapple, however). I put them in cathead biscuits with melted cheddar or pepper jack.
…Of course, my militant vegan progeny refuse to eat them anymore because they saw egg whites listed in the ingredients. They won’t even eat honey because it’s “bee vomit.”
I’m with the New England crowd here. Mine are steamers and apple pie.
I now live in NC. Perhaps surprisingly, clams are simply not a big Southern thing. Oysters, blue crab, fish of various types…I’m happy with them. Clams tend to come as fried clam strips. And I want the clam juice in a styrofoam cup with a pat of butter.
As for apple pie, apples aren’t a big NC thing. Yes, you can get NC apples, but apple pie is an afterthought. It’s just not given the love and attention it ought to receive.
Ever since I left upstate New York, I’ve made Grape pie every fall, even if I’m in a place far from Concord grapes. You can’t buy it anyplace outside upstate New York (where a few places sell it, and there are – or used to be – roadside stands). It’s pretty labor-intensive, but worth it.
In recent years, I’ve tried variations, using other Labrusca varietals, but it’s hard enough getting Concord grapes, let alone Niagara or Diamond or Catawba. I’ve had to go to wineries to get varietals, and learned about all sorts of varieties I didn’t know existed, like Alden and Empire.
a word of warning – don’t use seedless Concord grapes. They’re a pain in the neck to use.
It’s hard to beat a well constructed Philly Hoagie. Start with a fresh Amoroso roll, add a variety of Italian deli meats (I prefer mortadella, capocollo, prosciutto, Genoa or hard salami), oregano, basil, salt & pepper, shredded lettuce and onion, banana peppers and provolone cheese. Then the coup de grace: a bucket of aromatic olive oil (no mayo, no canola, no vinegar…), so much so that when you take a bite you not only drench your shirt with oil, you also squirt and drench the people sitting across from you.
Philly cheesesteaks, Italian hoagies and scrapple: three reasons to believe in the existence of God.
Up the ante: layer the provolone on top, put it in a pizza oven till crisp and turn it into a Philly Italian Grinder.
When I lived in Boston I dated a Black guy and his grandmother made Southern style sweet potatoes pies , I would love to have one her pies now and not the ones that been frozen forever. I live in New England now . My boyfriend and I would eat half a pie while it was cooling off , I never had sweet potatoes pies and man were yummy !
I was thinking about having scrapple and eggs next week, and I also enjoy a sandwich with some ketchup on it. Now, I’m really going to have to pick some up.
I don’t know how widely distributed they are but, around here, Aldi has frozen tubs of Italian beef. Branded Buona (a local chain), it’s pretty reasonable at $4.99 for 24oz.
This isn’t a regional thing because I can get very good pizza nearby, but sweet Jesus, I absolutely love Mac and Manco’s boardwalk pizza at the Jersey shore in Ocean City. I think there’s also one in Stone Harbor. A few years back they split up. I know there’s still Mac’s, I don’t know if Manco is still making pizzas too. Anyway, it’s been a long time since I’ve been to the shore but I fantasize about them shipping their pies out of state so I could eat them all the time. I don’t know what it is, but I love that pizza.
Fresh seafood from the Gulf or the eastern seaboard. It’s funny, I was in Fall River, MA a few years ago and was hoping to get some fresh seafood, so I asked the guy at the motel about where to go for some and he said there weren’t any seafood restaurants around anymore and suggested TGIFriday’s of all places.
mine would be Nashville hot chicken. When I was down there a while back I hit up Hattie B’s and loved it. can’t get anything like it in Michigan that I’ve found. We have a few spots of Gus’s Fried Chicken which is itself really good, but it isn’t Nashville hot; the thin breading is spiced but that’s about it.
and that… stuff KFC sells which they call “Nashville Hot” should get them busted down by the FTC for false advertising.
OH, that’s a good one, too! I’ve done Prince’s and Bolton’s and was floored. It was also the first indigenous food I’ve had that labeled “hot,” was actually “hot” to my palate. (And that includes all the supposedly suicide wings in Buffalo, and anything from New Orleans. Hot chicken is serious business.)
What did you have? The “ways” (3-way, 4-way, etc, ie, Cincinnati chili over spaghetti with maybe beans, onions, etc) are what a lot of people seem to favor, but not me. That chili isn’t “real” to me, especially texture-wise, but it does taste good, and unique. It’s a great chili for cheese coneys with onions and mustard, and their chili and black bean burrito is also good.
The rest of it I’m not particularly fond of. It isn’t bad, per se, but it’s just…meh.
Yes, I grew up in Cleveland many years ago, with Vernor’s as my main ginger ale option. I remember my father sternly instructing teenage me that it was acceptable to put Schweppe’s or Canada Dry into a rye highball, but NEVER to use Vernor’s. Although I’m sure those weirdos up in Detroit have figured out a way to apply liquor to it.
To the poster who lugged a case of Vernor’s every time he left the Midwest for NC: Isn’t Blenheim’s an acceptable substitute? I’ve had it in SC and enjoyed it, but never done a side-by-side taste test. They sell the stuff in “Regular” and “Hot,” for godssake.
re: Nashville hot chicken.. I haven’t been to Nashville in years, and since the tragic events of last November I’ve been trying to stay out of areas and states redder than, say, Brooklyn, Cambridge, Berkeley, and the south side of Chicago.
I’ve seen a lot of fascinating articles and recipes for this stuff; has anyone tried to prepare it at home?
