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Old 10-28-2005, 11:35 PM   #31
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DugDbold, I am at a loss to explain Lebanon bologna and sweet bologna. The only thing they have in common with Oscar Mayer bologna is that the slices are round. The texture is coarser and the taste is "sharper". Instead of pink they are a dark red or maroon color and you can see specks of fat. Several brands are smoked. Depending on the brand, the sweet bologna has sugar or honey added. Sweet bologna is sometimes called sweet Lebanon bologna. In addition to slicing for sandwiches, they are cubed and added to a party tray with cubed cheese. At the deli where I work part-time we sell 2 kinds of Lebanon bologna and 6 kinds of sweet bologna.
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Old 10-29-2005, 06:39 PM   #32
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Food Traditions

WELL HERE IN LIL MEXICO, WEVE PRETTY MUCH GOT A WRAP ON SOME OF THE BEST PICO DE GALLO AND SALSA , CANT BEAT THE FLAME ROASTED JALAPENOS AND TOMATOES WITH THE LARGE DICE OF ONIONS, KISS O GARLIC AND MUSENT FORGET THE CILANTRO. FRESH BORRACHO BEANS, TAMALES MADE FROM EVERY IMAGINABLE TYPE OF CRITTER, (NOT REALLY), WITH REAL MASA WRAP, IT REALLY DOES ENHANCE THE FLAVOR, WITH RICE AND FRESH TORTILLAS, WITH AN ICE COLD ADULT BEVERAGE, AAHHH TEXAS...
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Old 10-31-2005, 08:21 PM   #33
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Not sure if there are other New Yorkers here - so I'll represent :)
It's hard to find a real bagel anywhere else (boiled, not just bread baked in a circle). We also have delicious deli meats...where the sandwiches have inches thick layers of rare roast beef and the chicken salad is made just right (with shredded chicken, not just chunks)...yum! and big fat kosher dills!!!

Oh yeah...I can't forget the New York style pizza (thin crust) - closer to the Napolitan-style pizza. The best is from an absolutely delicious place called Grimaldi's in Brooklyn (on the water). Fresh tomatoes, sauce to die for, crust just so, creamy buffalo mozz., fresh leaves of basil, delicious meats, etc.
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Old 10-31-2005, 09:08 PM   #34
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My favorite thing to do with sweet bologna? Spread a thin layer of cream cheese on it & roll it up. Instant appetizers!
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Old 10-31-2005, 09:22 PM   #35
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New Orleans House

Yeah, I'm sorry. The one in Lexington died too. It was a great experiment but alas it got to the point where it was just too expensive and folks stopped participating.

One of those "food legends" that only a few of us will understand.
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Old 10-31-2005, 09:24 PM   #36
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This is really great. I started this thread with a minimum of forethought. But it looks like it is fun for a lot of folks.

BTW, I have not gotten one single challenge to the "birthplace of the cheeseburger". That really surprises me.
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Old 11-09-2005, 10:35 PM   #37
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Here is a recipe for Shoo Fly Pie. I've never made this. The recipe comes from one of my teacher assistants.

Bottom part:

3/4 c dark molasses
3/4 c boiling water
1/2 tsp. baking soda

Top part:

1 1/2 c flour
1/4 c shortening
1/2 c brown sugar
1 9-inch pie crust

Dissolve soda in hot water and add molasses. Combine sugar and flour and rub in shortening to make crumbs. Pour 1/3 of the liquid into the unbaked pie crust. Add 1/3 of the crumb mixture. Repeat layers until both mixtures are used, ending with crumbs. Bake at 375* for 35 minutes. Yields 1 9-inch pie.

I also have a recipe for Shoo Fly Cake. If anyone is interested, just let me know and I'll post it.
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Old 11-09-2005, 11:23 PM   #38
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My favorite Essentially Oregon thing is Razor Clams. I have fond memories of chasing and digging them as a child at the beach - they're fast devils! - and they love to squirt you in the face! We'd dig them early in the morning. The grownups with shovels (what they use now - "clam guns" is cheating) and the kids with our hands. Bring 'em back and fry 'em up. Breakfast is ready!

Of course there is the delightful Dungeoness Crab as well. Once you meet live ones you have absolutely no compunction about dropping them into boiling water with crab boil.....mmmmmmmmm scrumptious!

But then there are Hood strawberries - best in the whole world hands down! We have strawberry festivals every June.

I know there are more but those come immediately to mind.

Great thread!

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Old 11-10-2005, 08:13 AM   #39
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Quote:
Originally Posted by Andy M.
KAYLINDA:

A milk shake is one of those items that is different in different parts of the country. I think that in most of the USA, a milk shake does have ice cream in it. However, in this area (southern New England) a milk shake is ice creamless..
In Italy we also make milk shakes without ice cream. We make fruit milk shakes with bananas, strawberries, peaches etc. Just mix them with milk and sugar/honey, maybe a drop of vanilla essence in a blender. Makes a great breakfast on the go.
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Old 11-10-2005, 09:11 AM   #40
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I suppose what I make is something between a milkshake and a smoothy. I use frozen fruit (of any kind) and pour into milk in a blender. It comes out thick and delicious with minimal sugar and low fat also( I use 1%). It is quite filling, also.
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