On Saturday, November 5, 2016 at 8:09:20 AM UTC-6, Ophelia wrote:
> "Nancy2" wrote in message
> ...
>
> Well, Leo, parts of the Midwest have lots of morels, if the spring weather
> cooperates and one can hunt for them if they have access to the right
> Kind of property (wooded).
>
> Many Midwest states make pork tenderloin sandwiches (and the tenderloin
> treated
> the same way without a bun which is never big enough if the tenderloin is
> cooked
> "right"), and these seem to be very rare on restaurant and diner (and even
> drive-thru)
> menus in other parts of the country, especially on the coasts and far
> south, etc. I
> don't know why this is; pork tenderloin slices are available in nearly every
> supermarket
> or grocery with a meat counter, and are super easy to make. But from what I
> have
> experienced and heard about here and elsewhere, these areas far from us just
> don't
> indulge. Most of the prep styles don't exactly make them low-calorie...;-))
>
> Even our DQ eat-in and drive-thru menus offer them.
>
> N.
>
> ===============
>
> This is a lovely thread. It is good to know about different
> foods in different areas I never managed to get to USA so all this is
> new to me
>
> This one is special for my home area:
>
> http://britishfood.about.com/od/cake...r/curdtart.htm
>
> Here are a few which might be new to you:
>
> http://britishfood.about.com/od/brit...gs.htm#showall
>
> I can provide plenty more if anyone is interested
>
> Are these unknown?:
>
> http://travel.aol.co.uk/2012/05/05/g...l-delicacies/#
>
>
Thanks Ophelia...very interesting stuff. May try some of those sometime in the future.
=====