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

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.

"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/#




--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...

> 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

I have to say that the Spotted Dick Pudding looks really good, as do the
Yorkshire Curd Tarts! Mmmmmmmmm.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...

> 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

I have to say that the Spotted Dick Pudding looks really good, as do the
Yorkshire Curd Tarts! Mmmmmmmmm.

Cheri
============

I was raised with the Yorkshire curd tarts))) They are still me
favourite)



--
http://www.helpforheroes.org.uk

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.
=====

"Roy" wrote in message
...

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.

============

Hope you enjoy some. Please share some of yours?)


=====

--
http://www.helpforheroes.org.uk

The Yorkshire Curd Tarts look kinda tasty, but I have never had curds
(and don't like plain cream or even whole milk. Would I like the tarts
do you think? Could some form of cream cheese be substituted? I don't
know if curds are available here. I am probably the least adventurous "taste
tester" here. ;-))

N.

"Nancy2" wrote in message
...

The Yorkshire Curd Tarts look kinda tasty, but I have never had curds
(and don't like plain cream or even whole milk. Would I like the tarts
do you think? Could some form of cream cheese be substituted? I don't
know if curds are available here. I am probably the least adventurous
"taste
tester" here. ;-))

N.

===============

Hmmm curds alone .. no ... not for me anyway. But mix them with the rest of
the ingredients and bake it ... Yummm

I always make my own curds. Can you buy rennet? Really easy. I can buy
curds in my home county but I haven't noticed any here ... not that I look
for them mind, they are too easy to make

--
http://www.helpforheroes.org.uk

On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> wrote:

> 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.
>

I understand they still serve hot roast beef sandwiches in Iowa. The
one I'm talking about is open faced... white bread, slices of beef, a
scoop of mashed potatoes with a well and gravy over it all.
Vegetables optional.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-05 5:43 PM, sf wrote:
> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2

>> Even our DQ eat-in and drive-thru menus offer them.
>>
>
> I understand they still serve hot roast beef sandwiches in Iowa. The
> one I'm talking about is open faced... white bread, slices of beef, a
> scoop of mashed potatoes with a well and gravy over it all.
> Vegetables optional.
>
>

It used to be a staple on diner menus around here. I checked the online
menu of a place where we used to go frequently when I was working but it
doesn't appear to be there anymore.

You bet, SF, hot roast beef sandwiches in a family diner are to die for...
unfortunately, maybe literally. These are one of those comfort foods that provided
the hard-working family farmer with enough calories and energy to work until
sundown. ;-)) A white-bread sandwich with layers (not too many, just enough)
sliced thinly, in the sandwich, and then the sandwich is cut cater-corner, separated
just enough on the plate to put a dipper of regular mashed potatoes. Then some
really good roast beef gravy is poured over a depression in the center of the
potatoes, with some naturally spilled over on the bread...with veggies in a side
dish, or not.

There is such a family restaurant just about a half mile from me; I take my grandson
there when he stays overnight. They have great lunches (pork tenderloin sandwiches,
for example, which can be breaded and fried OR grilled) and breakfasts. Just a nice,
old-fashioned kinda place. The last time I was there, I had a grilled cheese sandwich with
really crispy sliced bacon inside (special request, no extra charge). It was really good.

N.

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>
>> 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
>
> I have to say that the Spotted Dick Pudding looks really good, as do the
> Yorkshire Curd Tarts! Mmmmmmmmm.
>
> Cheri
> ============
>
> I was raised with the Yorkshire curd tarts))) They are still me
> favourite)

I'm going to try both during the holidays. I will report back.

Cheri

"Nancy2" > wrote in message
...
> You bet, SF, hot roast beef sandwiches in a family diner are to die for...
> unfortunately, maybe literally. These are one of those comfort foods that
> provided
> the hard-working family farmer with enough calories and energy to work
> until
> sundown. ;-)) A white-bread sandwich with layers (not too many, just
> enough)
> sliced thinly, in the sandwich, and then the sandwich is cut cater-corner,
> separated
> just enough on the plate to put a dipper of regular mashed potatoes. Then
> some
> really good roast beef gravy is poured over a depression in the center of
> the
> potatoes, with some naturally spilled over on the bread...with veggies in
> a side
> dish, or not.
>
> There is such a family restaurant just about a half mile from me; I take
> my grandson
> there when he stays overnight. They have great lunches (pork tenderloin
> sandwiches,
> for example, which can be breaded and fried OR grilled) and breakfasts.
> Just a nice,
> old-fashioned kinda place. The last time I was there, I had a grilled
> cheese sandwich with
> really crispy sliced bacon inside (special request, no extra charge). It
> was really good.
>
> N.


You can get those where I am too in CA, not as popular as they were a few
years ago, but one of our local diners still have them. I used to love them.


Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>
>> 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
>
> I have to say that the Spotted Dick Pudding looks really good, as do the
> Yorkshire Curd Tarts! Mmmmmmmmm.
>
> Cheri
> ============
>
> I was raised with the Yorkshire curd tarts))) They are still me
> favourite)

I'm going to try both during the holidays. I will report back.

Cheri

==============

I hope you like it) If not, it would be a shame but you know how it is
with things you have grow up with <g>


--
http://www.helpforheroes.org.uk

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/

"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

On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> wrote:

> On 2016-11-05 5:43 PM, sf wrote:
> > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>
> >> Even our DQ eat-in and drive-thru menus offer them.
> >>
> >
> > I understand they still serve hot roast beef sandwiches in Iowa. The
> > one I'm talking about is open faced... white bread, slices of beef, a
> > scoop of mashed potatoes with a well and gravy over it all.
> > Vegetables optional.
> >
> >
>
> It used to be a staple on diner menus around here. I checked the online
> menu of a place where we used to go frequently when I was working but it
> doesn't appear to be there anymore.

Same here. I used to order it at the Woolworth's lunch counter.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-11-06 8:20 AM, sf wrote:
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
>> On 2016-11-05 5:43 PM, sf wrote:
>>> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>>
>>>> Even our DQ eat-in and drive-thru menus offer them.
>>>>
>>>
>>> I understand they still serve hot roast beef sandwiches in Iowa. The
>>> one I'm talking about is open faced... white bread, slices of beef, a
>>> scoop of mashed potatoes with a well and gravy over it all.
>>> Vegetables optional.
>>>
>>>
>>
>> It used to be a staple on diner menus around here. I checked the online
>> menu of a place where we used to go frequently when I was working but it
>> doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.
>

Gone like the dodo? I can't even remember exactly how long ago the
Woolworths with the lunch counter closed down but I would guess it was
close to 40 years.

FWIW.. up here they were commonly sold with fries instead of mashed.
It's that gravy on fries thing.

On 11/6/2016 8:20 AM, sf wrote:
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
>> On 2016-11-05 5:43 PM, sf wrote:
>>> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>>
>>>> Even our DQ eat-in and drive-thru menus offer them.
>>>>
>>>
>>> I understand they still serve hot roast beef sandwiches in Iowa. The
>>> one I'm talking about is open faced... white bread, slices of beef, a
>>> scoop of mashed potatoes with a well and gravy over it all.
>>> Vegetables optional.
>>>
>>>
>>
>> It used to be a staple on diner menus around here. I checked the online
>> menu of a place where we used to go frequently when I was working but it
>> doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.

I'd expect to be able to get that at a diner.

Speaking of which, I haven't been to one in a long time, since
last year. Overdue.

nancy

Nancy Young wrote:
>
> I'd expect to be able to get that at a diner.
>
> Speaking of which, I haven't been to one in a long time, since
> last year. Overdue.

You want good cooking? Go to a local truck stop if you have one nearby.
And I'm talking about an official truck-stop for all the LD traveling
18-wheelers. I worked at one for a bit. Truckers stop for gas (mainly)
and repairs if necessary. Best thing was the attached diner...good down
to earth home cooked food. The cooks learned from their moms and
grandmas, no formal education. Seriously good food there.

On 2016-11-06 9:46 AM, Nancy Young wrote:
> On 11/6/2016 8:20 AM, sf wrote:

>>> It used to be a staple on diner menus around here. I checked the online
>>> menu of a place where we used to go frequently when I was working but it
>>> doesn't appear to be there anymore.
>>
>> Same here. I used to order it at the Woolworth's lunch counter.
>
> I'd expect to be able to get that at a diner.
>
> Speaking of which, I haven't been to one in a long time, since
> last year. Overdue.
>
Let us know if they are still on the menu. I used to go to diners for
lunch and supper when I was working and they were a standard, but that
was more than 12 years ago.

Wait a sec... just checked the online menu for a family restaurant in
town and they have hot turkey sandwiches.

sf wrote:
>
> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > wrote:
>
> > On 2016-11-05 5:43 PM, sf wrote:
> > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> >
> > >> Even our DQ eat-in and drive-thru menus offer them.
> > >>
> > >
> > > I understand they still serve hot roast beef sandwiches in Iowa. The
> > > one I'm talking about is open faced... white bread, slices of beef, a
> > > scoop of mashed potatoes with a well and gravy over it all.
> > > Vegetables optional.
> > >
> > >
> >
> > It used to be a staple on diner menus around here. I checked the online
> > menu of a place where we used to go frequently when I was working but it
> > doesn't appear to be there anymore.
>
> Same here. I used to order it at the Woolworth's lunch counter.

I say we all revolt and look up old recipes and start making it
ourselves
occasionally, rather than reminiscing about the good old days.

BRING BACK THE GOOD OL' DAYS! :-D

On 2016-11-06 9:58 AM, Gary wrote:
> Nancy Young wrote:

> You want good cooking? Go to a local truck stop if you have one nearby.
> And I'm talking about an official truck-stop for all the LD traveling
> 18-wheelers. I worked at one for a bit. Truckers stop for gas (mainly)
> and repairs if necessary. Best thing was the attached diner...good down
> to earth home cooked food. The cooks learned from their moms and
> grandmas, no formal education. Seriously good food there.

The major attraction for truck stops is the parking. Big trucks can't
get into most places because the lots are too small, and they don't have
heavy duty surfaces to support heavy trucks. Some places have signs
barring trucks.

I have noticed that some of the local truck stops have shut down.
There was one about two miles from my shop when I was driving trucks. It
was very popular for a while. Truck traffic seems to be down these days
so I guess they just weren't getting the business.

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message ...
>>
>>
>> "Ophelia" > wrote in message
>> ...
>>
>>> 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
>>
>> I have to say that the Spotted Dick Pudding looks really good, as do the
>> Yorkshire Curd Tarts! Mmmmmmmmm.
>>
>> Cheri
>> ============
>>
>> I was raised with the Yorkshire curd tarts))) They are still me
>> favourite)
>
> I'm going to try both during the holidays. I will report back.
>
> Cheri
>
> ==============
>
> I hope you like it) If not, it would be a shame but you know how it is
> with things you have grow up with <g>

Looking at the ingredients, and also watching The Great British Bakeoff when
they were making them, what would there be not to like? I'm sure I will.

Cheri

"Gary" > wrote in message ...
> Nancy Young wrote:
>>
>> I'd expect to be able to get that at a diner.
>>
>> Speaking of which, I haven't been to one in a long time, since
>> last year. Overdue.
>
> You want good cooking? Go to a local truck stop if you have one nearby.
> And I'm talking about an official truck-stop for all the LD traveling
> 18-wheelers. I worked at one for a bit. Truckers stop for gas (mainly)
> and repairs if necessary. Best thing was the attached diner...good down
> to earth home cooked food. The cooks learned from their moms and
> grandmas, no formal education. Seriously good food there.

Yes, we had a Rocky's at a big truck stop nearby, seriously good food, but
they closed for ADA violations I believe.

Cheri

"Gary" > wrote in message ...
> sf wrote:
>>
>> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
>> > wrote:
>>
>> > On 2016-11-05 5:43 PM, sf wrote:
>> > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>> >
>> > >> Even our DQ eat-in and drive-thru menus offer them.
>> > >>
>> > >
>> > > I understand they still serve hot roast beef sandwiches in Iowa. The
>> > > one I'm talking about is open faced... white bread, slices of beef,
>> > > a
>> > > scoop of mashed potatoes with a well and gravy over it all.
>> > > Vegetables optional.
>> > >
>> > >
>> >
>> > It used to be a staple on diner menus around here. I checked the online
>> > menu of a place where we used to go frequently when I was working but
>> > it
>> > doesn't appear to be there anymore.
>>
>> Same here. I used to order it at the Woolworth's lunch counter.
>
> I say we all revolt and look up old recipes and start making it
> ourselves
> occasionally, rather than reminiscing about the good old days.
>
> BRING BACK THE GOOD OL' DAYS! :-D

Did we ever stop with the old recipes? I didn't, but added new ones as well.

Cheri

On Sunday, November 6, 2016 at 10:08:19 AM UTC-5, Gary wrote:
> sf wrote:
> >
> > On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > > wrote:
> >
> > > On 2016-11-05 5:43 PM, sf wrote:
> > > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> > >
> > > >> Even our DQ eat-in and drive-thru menus offer them.
> > > >>
> > > >
> > > > I understand they still serve hot roast beef sandwiches in Iowa. The
> > > > one I'm talking about is open faced... white bread, slices of beef, a
> > > > scoop of mashed potatoes with a well and gravy over it all.
> > > > Vegetables optional.
> > > >
> > > >
> > >
> > > It used to be a staple on diner menus around here. I checked the online
> > > menu of a place where we used to go frequently when I was working but it
> > > doesn't appear to be there anymore.
> >
> > Same here. I used to order it at the Woolworth's lunch counter.
>
> I say we all revolt and look up old recipes and start making it
> ourselves
> occasionally, rather than reminiscing about the good old days.
>
> BRING BACK THE GOOD OL' DAYS! :-D

Can we bring back the metabolism that I had then, too?

Cindy Hamilton

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message ...
>>
>>
>> "Ophelia" > wrote in message
>> ...
>>
>>> 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
>>
>> I have to say that the Spotted Dick Pudding looks really good, as do the
>> Yorkshire Curd Tarts! Mmmmmmmmm.
>>
>> Cheri
>> ============
>>
>> I was raised with the Yorkshire curd tarts))) They are still me
>> favourite)
>
> I'm going to try both during the holidays. I will report back.
>
> Cheri
>
> ==============
>
> I hope you like it) If not, it would be a shame but you know how it is
> with things you have grow up with <g>

Looking at the ingredients, and also watching The Great British Bakeoff when
they were making them, what would there be not to like? I'm sure I will.

Cheri


===================

Lovely))) Can you get curds or will you make them Can you get rennet?
It is very simple, mix into warm milk and when set, hang it in something to
drain.

Do let us know you get on. This is one of my favourite childhood foods. My
Grandmother and Aunt made wonderful ones



--
http://www.helpforheroes.org.uk

"Cindy Hamilton" > wrote in message
...
> On Sunday, November 6, 2016 at 10:08:19 AM UTC-5, Gary wrote:
>> sf wrote:
>> >
>> > On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
>> > > wrote:
>> >
>> > > On 2016-11-05 5:43 PM, sf wrote:
>> > > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>> > >
>> > > >> Even our DQ eat-in and drive-thru menus offer them.
>> > > >>
>> > > >
>> > > > I understand they still serve hot roast beef sandwiches in Iowa.
>> > > > The
>> > > > one I'm talking about is open faced... white bread, slices of beef,
>> > > > a
>> > > > scoop of mashed potatoes with a well and gravy over it all.
>> > > > Vegetables optional.
>> > > >
>> > > >
>> > >
>> > > It used to be a staple on diner menus around here. I checked the
>> > > online
>> > > menu of a place where we used to go frequently when I was working but
>> > > it
>> > > doesn't appear to be there anymore.
>> >
>> > Same here. I used to order it at the Woolworth's lunch counter.
>>
>> I say we all revolt and look up old recipes and start making it
>> ourselves
>> occasionally, rather than reminiscing about the good old days.
>>
>> BRING BACK THE GOOD OL' DAYS! :-D
>
> Can we bring back the metabolism that I had then, too?
>
> Cindy Hamilton

No, but people can certainly eat less.

Cheri

"Cheri" wrote in message ...


"Gary" > wrote in message ...
> sf wrote:
>>
>> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
>> > wrote:
>>
>> > On 2016-11-05 5:43 PM, sf wrote:
>> > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>> >
>> > >> Even our DQ eat-in and drive-thru menus offer them.
>> > >>
>> > >
>> > > I understand they still serve hot roast beef sandwiches in Iowa. The
>> > > one I'm talking about is open faced... white bread, slices of beef, a
>> > > scoop of mashed potatoes with a well and gravy over it all.
>> > > Vegetables optional.
>> > >
>> > >
>> >
>> > It used to be a staple on diner menus around here. I checked the online
>> > menu of a place where we used to go frequently when I was working but
>> > it
>> > doesn't appear to be there anymore.
>>
>> Same here. I used to order it at the Woolworth's lunch counter.
>
> I say we all revolt and look up old recipes and start making it
> ourselves
> occasionally, rather than reminiscing about the good old days.
>
> BRING BACK THE GOOD OL' DAYS! :-D

Did we ever stop with the old recipes? I didn't, but added new ones as well.

Cheri
==============

Oh yes, that is the way it goes)


--
http://www.helpforheroes.org.uk

On Sun, 6 Nov 2016 09:46:22 -0500, Nancy Young
> wrote:

>On 11/6/2016 8:20 AM, sf wrote:
>> On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-11-05 5:43 PM, sf wrote:
>>>> On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
>>>
>>>>> Even our DQ eat-in and drive-thru menus offer them.
>>>>>
>>>>
>>>> I understand they still serve hot roast beef sandwiches in Iowa. The
>>>> one I'm talking about is open faced... white bread, slices of beef, a
>>>> scoop of mashed potatoes with a well and gravy over it all.
>>>> Vegetables optional.
>>>>
>>>>
>>>
>>> It used to be a staple on diner menus around here. I checked the online
>>> menu of a place where we used to go frequently when I was working but it
>>> doesn't appear to be there anymore.
>>
>> Same here. I used to order it at the Woolworth's lunch counter.
>
>I'd expect to be able to get that at a diner.
>
>Speaking of which, I haven't been to one in a long time, since
>last year. Overdue.

It was a staple at home when I was young, my Father's favorite.

Never found it particularly appealing, I like a REAL sandwich
that I can pick up and put down.

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...

> Looking at the ingredients, and also watching The Great British Bakeoff
> when
> they were making them, what would there be not to like? I'm sure I will.
>
>
> Cheri
>
>
> ===================
>
> Lovely))) Can you get curds or will you make them Can you get
> rennet? It is very simple, mix into warm milk and when set, hang it in
> something to drain.

Yes, I can.

> Do let us know you get on. This is one of my favourite childhood foods.
> My Grandmother and Aunt made wonderful ones

I surely will.

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...

> Looking at the ingredients, and also watching The Great British Bakeoff
> when
> they were making them, what would there be not to like? I'm sure I will.
>
>
> Cheri
>
>
> ===================
>
> Lovely))) Can you get curds or will you make them Can you get
> rennet? It is very simple, mix into warm milk and when set, hang it in
> something to drain.

Yes, I can.

> Do let us know you get on. This is one of my favourite childhood foods.
> My Grandmother and Aunt made wonderful ones

I surely will.

==

)



--
http://www.helpforheroes.org.uk

On Sun, 06 Nov 2016 09:58:37 -0500, Gary > wrote:

> Nancy Young wrote:
> >
> > I'd expect to be able to get that at a diner.
> >
> > Speaking of which, I haven't been to one in a long time, since
> > last year. Overdue.
>
> You want good cooking? Go to a local truck stop if you have one nearby.
> And I'm talking about an official truck-stop for all the LD traveling
> 18-wheelers. I worked at one for a bit. Truckers stop for gas (mainly)
> and repairs if necessary. Best thing was the attached diner...good down
> to earth home cooked food. The cooks learned from their moms and
> grandmas, no formal education. Seriously good food there.

Sorry to rain on your parade, Gary, but I've eaten at truck stops and
the food I had wasn't any better than any other restaurant on the
diner level.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 06 Nov 2016 10:08:11 -0500, Gary > wrote:

> sf wrote:
> >
> > On Sat, 5 Nov 2016 18:29:26 -0400, Dave Smith
> > > wrote:
> >
> > > On 2016-11-05 5:43 PM, sf wrote:
> > > > On Sat, 5 Nov 2016 05:37:27 -0700 (PDT), Nancy2
> > >
> > > >> Even our DQ eat-in and drive-thru menus offer them.
> > > >>
> > > >
> > > > I understand they still serve hot roast beef sandwiches in Iowa. The
> > > > one I'm talking about is open faced... white bread, slices of beef, a
> > > > scoop of mashed potatoes with a well and gravy over it all.
> > > > Vegetables optional.
> > > >
> > > >
> > >
> > > It used to be a staple on diner menus around here. I checked the online
> > > menu of a place where we used to go frequently when I was working but it
> > > doesn't appear to be there anymore.
> >
> > Same here. I used to order it at the Woolworth's lunch counter.
>
> I say we all revolt and look up old recipes and start making it
> ourselves
> occasionally, rather than reminiscing about the good old days.
>
> BRING BACK THE GOOD OL' DAYS! :-D

I made a good version at home, but there was something oddly addicting
about diner gravy over mushy white bread and over cooked beef.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 5 Nov 2016 16:30:50 -0700 (PDT), Nancy2
> wrote:

> You bet, SF, hot roast beef sandwiches in a family diner are to die for...
> unfortunately, maybe literally. These are one of those comfort foods that provided
> the hard-working family farmer with enough calories and energy to work until
> sundown. ;-)) A white-bread sandwich with layers (not too many, just enough)
> sliced thinly, in the sandwich, and then the sandwich is cut cater-corner, separated
> just enough on the plate to put a dipper of regular mashed potatoes. Then some
> really good roast beef gravy is poured over a depression in the center of the
> potatoes, with some naturally spilled over on the bread...with veggies in a side
> dish, or not.

Yours was built a little differently from what I remember so fondly,
but it was carb heavy - that's for sure!
>
> There is such a family restaurant just about a half mile from me; I take my grandson
> there when he stays overnight. They have great lunches (pork tenderloin sandwiches,
> for example, which can be breaded and fried OR grilled) and breakfasts. Just a nice,
> old-fashioned kinda place. The last time I was there, I had a grilled cheese sandwich with
> really crispy sliced bacon inside (special request, no extra charge). It was really good.
>
Hubby would love bacon in a grilled cheese sandwich. Hope I remember
your variation the next time I make tomato soup.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 5 Nov 2016 23:30:45 -0700, "Cheri" >
wrote:

> You can get those where I am too in CA, not as popular as they were a few
> years ago, but one of our local diners still have them. I used to love them.
>

Now I need to know the name of that diner, so we can eat there the
next time we're in the area.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sat, 5 Nov 2016 23:30:45 -0700, "Cheri" >
> wrote:
>
>> You can get those where I am too in CA, not as popular as they were a few
>> years ago, but one of our local diners still have them. I used to love
>> them.
>>
>
> Now I need to know the name of that diner, so we can eat there the
> next time we're in the area.

The Hollywood Cafe on Cherokee Lane. I haven't been there for a long time
because of the crime in the area these days, but they had great food, and
really good hot roast beef sandwiches with mashed potatoes and brown gravy.

Cheri

On Sun, 06 Nov 2016 15:00:25 -0800, sf > wrote:

>On Sun, 06 Nov 2016 09:58:37 -0500, Gary > wrote:
>
>> Nancy Young wrote:
>> >
>> > I'd expect to be able to get that at a diner.
>> >
>> > Speaking of which, I haven't been to one in a long time, since
>> > last year. Overdue.
>>
>> You want good cooking? Go to a local truck stop if you have one nearby.
>> And I'm talking about an official truck-stop for all the LD traveling
>> 18-wheelers. I worked at one for a bit. Truckers stop for gas (mainly)
>> and repairs if necessary. Best thing was the attached diner...good down
>> to earth home cooked food. The cooks learned from their moms and
>> grandmas, no formal education. Seriously good food there.
>
>Sorry to rain on your parade, Gary, but I've eaten at truck stops and
>the food I had wasn't any better than any other restaurant on the
>diner level.

I think it used to be true but now a lot of the truck stops belong to
chains. When that happens the food goes down hill.
Janet US