Tell us something.: Mostly producer of the Wooden Flute Obsession 3-volume 6-CD 7-hour set of mostly player's choice of Irish tunes, played mostly solo, on mostly wooden flutes by approximately 120 different mostly highly-rated traditional flute players & are mostly...
Sorry, dont have recipies per se: just google them!
1.) Turtle Soup
2.) Pepper Pot soup
3.) The Cheesesteak Hoagie
4.) The Roast Pork sandwich
5.) Scrapple
6.) The soft pretzel (well, ok..they're kinda mainstream now..)
7.) Salt Water Taffy
8.) Shoo-fly pie (yeah, ok it's PA Dutch, but still)
9.) Muskrat ( A south jersey thing, but I'll throw it in anyway)
10.) Tastykakes, Yuengling, Goldberg's Peanut chew's, etc.
Tell us something.: "Tell us something" hits me a bit like someone asking me to tell a joke. I can always think of a hundred of them until someone asks me for one. You know how it is. Right now, I can't think of "something" to tell you. But I have to use at least 100 characters to inform you of that.
Below is a link I came across to a couple of recipies that are both "interesting" and "local". I think, however, I'll leave the preparation to the Canadians in the audience.
Cincinnati Chili - "3-Ways" are the best, and there's a definate following as to whether Skyline or Gold Star is the better (I prefer Gold Star, less watery):
I.D.10-t wrote:
Is polenta made with limewater treated corn? The use of hominy always seemed to make grits unique and different than polenta.
Hominy is made with lye water.
I believe that the important part is using a base to help loosen and remove the hulls. I was under the impression that both slaked lime (calcium hydroxide) and lye (sodium hydroxide) were used. Lye traditionally being obtained from wood ash and lime made from heating limestone or shells.
"Be not deceived by the sweet words of proverbial philosophy. Sugar of lead is a poison."
