On Sunday, November 6, 2016 at 12:04:06 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, November 4, 2016 at 8:49:36 PM UTC-10, Leonard Blaisdell wrote:
> > Every region of the U.S. has certain foods that don't seem to make it
> > elsewhere in volume. I've never eaten alligator, morels, collards,
> > etc.. I simply don't live where they are generally available.
> > In Nevada, we have pine nuts from the single leaf pinyon that aren't
> > generally available nationwide. I have harvested them a few times, and
> > it's free but dirty work in Nevada foothills. You use long poles to
> > whack the tree and tarps to gather the nuts that fall. You come home
> > smelling like a Christmas tree and sticky enough to act as flypaper.
> > Luckily, they are harvested commercially, and a old man can buy them
> > for $12.99 per pound around here. So I bought some.
> > I cover them with heavily salted water in a skillet.
> > https://www.dropbox.com/s/adhpom7txf...start.JPG?dl=0
> > This is the finished product as soon as the salted water lightly boils
> > off. I mean as soon as it boils off. There's no pan roasting going on.
> > https://www.dropbox.com/s/gblji1l3fp...shJPG.JPG?dl=0
> > The pan, don't use black iron, now needs a soaped steel pad. There's
> > plenty of pitch along with the salt. The spoon needs the same
> > treatment.
> > https://www.dropbox.com/s/xxjr7ai1qe...utpan.JPG?dl=0
> > And the finished pine nuts.
> > https://www.dropbox.com/s/kdb7x0uqyq...oduct.JPG?dl=0
> > They are salty to look at in the photos, but that's nearly all on the
> > shell. You bite them a couple of times around the equator, and they
> > break in half. They're delicious.
> > I'm talking about U.S. pine nuts, not Italian pignoli. Ours are fresh,
> > milky if not cooked, bendable if cooked recently, freshly off-the-tree
> > and a different species, although they may taste the same. I've never
> > tried the Italian ones.
> > So what's your (any country, any region) specialty food that others
> > here or in your own country are unlikely to be familiar with?
> >
> > leo
>
>
> Most of the foods here regional specialties. A few minutes ago I had a plate
> lunch of bbq short ribs, teriyaki beef, and bbq chicken. This was served
> over rice and came with a scoop of macaroni salad. Yesterday I had a poi
> mochi doughnut. It looked like a doughnut but it was chewy and sticky. I
> never had one of those before but I'd sure eat it again.
>
> https://spoonuniversity.com/lifestyl...efore-you-die/
>
> =================
>
> What a lovely site Thanks
>
> --
> http://www.helpforheroes.org.uk

Here's what I ate today. It was my granddaughter's first birthday, which is a big deal in this state.

https://www.amazon.com/photos/share/...KrsxSwPtK1rKND

My daughter made the sweets. Macarons, small tarts, and almond cake. That's poi in the back. It was not bad. It was lightly fermented - a bit sour and tangy due that carbon dioxide bubbles in it.

https://www.amazon.com/photos/share/...ovh8AxZSXW64Kl