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Canning this weekend...need some inspiration. Tired of jam & tomatoes...any ideas?
- Thread starter traca
- Start date
biscuits with milk gravy... grits...buttermilk pie... skillet cornbread...
sweet potato pie... hoppin John... black eyed peas and cornbread...chow chow... hush puppies...fried okra...deep fried fish... actually, anything that sits still long enough is likely to get deep-fried smileys/smile.gif
Darn, I've made myself hungry - gotta go make a snack!
sweet potato pie... hoppin John... black eyed peas and cornbread...chow chow... hush puppies...fried okra...deep fried fish... actually, anything that sits still long enough is likely to get deep-fried smileys/smile.gif
Darn, I've made myself hungry - gotta go make a snack!
Good question....(more)
Coming from the midwest, I'm convinced my sphere of influence wasn't very culinary. My mom still thinks recipes with Campbell's soup are perfectly fine (cream of mushroom sloppy joes, anyone?) My dad likes to fish & hunt so their freezer is overflowing with fish (served baked or fried) and when he's lucky, venison. My grandfather used to make the most delicious smoked herring.
From the Midwest I miss the tart-sweet Mackintosh apples, Chicago-style pizza, cheap Italian food...and great subs. And the 2" cut pork chops...and bratwerst that my dad used to buy.
One place in my hometown was known for fried tenderloin sandwhiches that the tenderloin was about 14" around. Seriously! And damn fine onion rings.
And I miss fresh sweet corn. We used to pull off the road and pluck corn right off the stalk. (I grew up knowing the difference between feed corn and sweet corn.) IF you had to buy it, you could get 12 ears for $1.
Quintessentials from the Pacific Northwest? Oh my GOD. Where do I begin???? Dungeness Crab, Salmon, Goeduck, Oysters, clams, mussels, elderberries, tayeberries, blackberries, gooseberries, fresh chanetrelles, matsutakes, lobster mushrooms, artisan cheeses, microbrew, and coffee. Apples (Fuji are my favorite), Ranier Cherries, Asian pears (my friend grows 14 varieties), Seabeans. I could go on and on...
My friend runs this website called Seasonal Cornucopia. As a chef, she was always trying to keep up with what was in season in the Pacific Northwest, and eventually, she created this searchable database. It's a fabulous resource. (Check out the link).
I really became a food lover when I moved to the Pacific Northwest. The thing I take for granted sometimes is the fact that I can open any cookbook, and know I can find the ingredients...at some point. I was on a conference call the other day and this woman was talking about having to ship fish sauce to her cooking school. For me, I take a 10 minute trip to the Asian store and I've got 20 varieties to choose from.
http://www.seasonalcornucopia.com/cc/default.asp
Coming from the midwest, I'm convinced my sphere of influence wasn't very culinary. My mom still thinks recipes with Campbell's soup are perfectly fine (cream of mushroom sloppy joes, anyone?) My dad likes to fish & hunt so their freezer is overflowing with fish (served baked or fried) and when he's lucky, venison. My grandfather used to make the most delicious smoked herring.
From the Midwest I miss the tart-sweet Mackintosh apples, Chicago-style pizza, cheap Italian food...and great subs. And the 2" cut pork chops...and bratwerst that my dad used to buy.
One place in my hometown was known for fried tenderloin sandwhiches that the tenderloin was about 14" around. Seriously! And damn fine onion rings.
And I miss fresh sweet corn. We used to pull off the road and pluck corn right off the stalk. (I grew up knowing the difference between feed corn and sweet corn.) IF you had to buy it, you could get 12 ears for $1.
Quintessentials from the Pacific Northwest? Oh my GOD. Where do I begin???? Dungeness Crab, Salmon, Goeduck, Oysters, clams, mussels, elderberries, tayeberries, blackberries, gooseberries, fresh chanetrelles, matsutakes, lobster mushrooms, artisan cheeses, microbrew, and coffee. Apples (Fuji are my favorite), Ranier Cherries, Asian pears (my friend grows 14 varieties), Seabeans. I could go on and on...
My friend runs this website called Seasonal Cornucopia. As a chef, she was always trying to keep up with what was in season in the Pacific Northwest, and eventually, she created this searchable database. It's a fabulous resource. (Check out the link).
I really became a food lover when I moved to the Pacific Northwest. The thing I take for granted sometimes is the fact that I can open any cookbook, and know I can find the ingredients...at some point. I was on a conference call the other day and this woman was talking about having to ship fish sauce to her cooking school. For me, I take a 10 minute trip to the Asian store and I've got 20 varieties to choose from.
http://www.seasonalcornucopia.com/cc/default.asp
and, kelp pickles, too late this year, but next year when the big bull kelp (long tubes
with knob and leaves on the floating end) is still green, it makes wonderful pickles. There are several recipes and to me they taste a lot like watermelon rind.
I can send you a recipe when I get home.
Nan
with knob and leaves on the floating end) is still green, it makes wonderful pickles. There are several recipes and to me they taste a lot like watermelon rind.
I can send you a recipe when I get home.
Nan
Joe, they take a slice of pork tenderloin and pound it out thin, then
bread and fry it. I've seen some so large, I think they must start with lengthwise slices. I'm not sure they're all tenderloin, some may be boneless loin. They extend way beyond the bun. It's a midwest thing, like maid-rites. Pork tenderloin Sandwiches are really big in Iowa and Missouri, not sure what other states.
Forgot to say they're served on a bun with tomato, onion, lettuce and of course, a side of french fries, good healthy meal, lol. They're best when they're hand cut and breaded, but not many places do that any more, and at their worst when they're a gristly piece of pork that's been run through a tenderizer. I've had one like that, yuck.
bread and fry it. I've seen some so large, I think they must start with lengthwise slices. I'm not sure they're all tenderloin, some may be boneless loin. They extend way beyond the bun. It's a midwest thing, like maid-rites. Pork tenderloin Sandwiches are really big in Iowa and Missouri, not sure what other states.
Forgot to say they're served on a bun with tomato, onion, lettuce and of course, a side of french fries, good healthy meal, lol. They're best when they're hand cut and breaded, but not many places do that any more, and at their worst when they're a gristly piece of pork that's been run through a tenderizer. I've had one like that, yuck.
Holy cow! Really? I'd love to try that. Do you all know what bull kelp is?
Bull kelp grows in the cold waters of the Pacific. In the summer, it can grow up to 14' a day! And they harvest it. It's used as a thickening ingredient in commercial ice creams, cosmetics, etc.
I'm a scuba diver and I dive out here in these cold waters. Lots of life grows in these kelp beds. When the current picks up, I'll grab on to the kelp--which is anchored to a rock and grows towards the surface. The anchor is so tight, I can steady myself in the current. It's amazing stuff. I actually have a friend doing research on kelp for his PHD.
Okay, now my turn for a lesson. Nan, do you pickle the long kelp part or just the flotation orb? I've totally got to try this.
Also, do you get the intertidal sea beans up in Ketchikan? A friend of mine pickles them and they were sold out so fast, I never got a chance to try them. I'm wondering if you've ever successfully pickled them?
Bull kelp grows in the cold waters of the Pacific. In the summer, it can grow up to 14' a day! And they harvest it. It's used as a thickening ingredient in commercial ice creams, cosmetics, etc.
I'm a scuba diver and I dive out here in these cold waters. Lots of life grows in these kelp beds. When the current picks up, I'll grab on to the kelp--which is anchored to a rock and grows towards the surface. The anchor is so tight, I can steady myself in the current. It's amazing stuff. I actually have a friend doing research on kelp for his PHD.
Okay, now my turn for a lesson. Nan, do you pickle the long kelp part or just the flotation orb? I've totally got to try this.
Also, do you get the intertidal sea beans up in Ketchikan? A friend of mine pickles them and they were sold out so fast, I never got a chance to try them. I'm wondering if you've ever successfully pickled them?