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Post by lostwithout2peas on Jul 17, 2020 21:30:15 GMT
If you visited me here in Southern AZ I would make, or take you to eat lots of delicious Mexican food!
1st would be a Sonoran Hot dog. It's a hot dog wrapped in bacon, grilled, tucked into a delicious hot dog roll from the mexican panadería that taste like no other hot dog buns and are so good can be eaten by themselves! Topped with whole pinto beans, diced tomatoes & onions, a salsa verde and squirt of mayo. Served on the side is a cream cheese stuffed chile gueritos, which is a type of pepper like a Jalapeno by lighter & sweeter, wrapped in bacon and then grilled.
For kinda odd it would be Menudo which is a soup made with hominy, pansas (cut up cows stomach), onions, and can be either red or white, red is from red chile. As condiments you add lime, fresh cilantro, green onions, and red chile pepper flakes. We also serve it with pan birotte from the panaderia(more yummy bread), cut in half toasted with butter. This is supposedly the cure for a hangover. I wouldn't know cause I've never tried it!
I personally prefer Posole which is also a soup, made with red chile, hominy, pinto beans and pork. We used to add ox tails, but man, those things are expensive now! Add all the same condiments and bread!
I would also love to make anyone who visited any kind of Enchiladas! Green chile chicken enchiladas, red beef/chicken enchiladas, red chile cheese pancake style enchiladas, and gordita's, a small thick little tortilla made from the masa that you make Tamales with, covered in red chile, cotija cheese and colby jack, diced green olives, and onions. Gosh! And of course this would only be the best red and green chile from New Mexico! Now I'm hungry!
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Post by librarylady on Jul 17, 2020 22:07:22 GMT
I would also drive over to West, Texas (near Waco) and have them taste a kolache. It is a sweet roll from Czechoslovakia which has a fruit filling.
(It is NOT some dough around a sausage! )
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Post by tracyarts on Jul 17, 2020 22:15:15 GMT
BBQ or Tex-Mex. Maybe one of the farm to table type places if neither of those options were suitable.
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Post by huskermom98 on Jul 17, 2020 22:40:39 GMT
If you come to Iowa make sure it's in July so we can have some sweet corn...boiled and slathered with butter and salt...nothing fancy!
For an entree I might try to make Steak DeBurgo (Steak with a garlic butter sauce) or if I didn't like you I'd try to make Maid Rites (loose meat sandwiches--think sloppy joes without sauce). But we might try to pull in our Nebraska roots by making Runzas (meat and cabbage in a bread).
Dessert would be my world famous (at least in the scrapbooking circles I crop in) Scotcharoos. Everyone else makes them with corn syrup, but I prefer marshmallows!
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Post by AussieMeg on Jul 17, 2020 23:44:42 GMT
For mains I would make toad in the hole or shepherd’s pie and jam roly poly to finish. Hmmmm, but are you making a fair dinkum shepherd's pie with left over roast lamb, or a cottage pie with lamb mince? I think I'll make roast lamb with roasted potatoes, pumpkin and parsnip, broccoli and cauliflower with cheese sauce, peas. Served with gravy and mint jelly. Then you can pop over to gar's house with the leftovers so she can make you a shepherd's pie. For dessert I will make a pavlova. Maybe some lamingtons. I really want a jam roly poly now!! Can I have custard with it please?
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Post by gillyp on Jul 17, 2020 23:50:16 GMT
I really want a jam roly poly now!! Can I have custard with it please? You have to, it's the law.
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Post by Neisey on Jul 18, 2020 0:36:41 GMT
Welcome to the Maritime provinces on the east coast of Canada!
Starter would be a bowl of hodge podge (fresh picked veggies in a savory cream base.)
Main course would be lobster with a side dipping bowl of melted garlic butter. I wouldn’t serve any sides...you need all the room for lobster lol
Dessert would be blueberry grunt (blueberry dumplings)
And just for fun I’d invite you to try dulce (dried seaweed) I don’t like it myself but I guess some people do 🤷♀️
If we were going out drinking (let’s pretend we are much younger!) we’d stop for a donair before heading home (seasoned beef slices on a pita with a sweet sauce)
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msliz
Drama Llama
The Procrastinator
Posts: 6,419
Jun 26, 2014 21:32:34 GMT
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Post by msliz on Jul 18, 2020 0:49:23 GMT
... dessert would be mitchells ice cream--maybe lychee or sesame flavors.. Are you in New London? I grew up not far from there. The BEST ice cream.
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Post by CarolinaGirl71 on Jul 18, 2020 0:52:51 GMT
I'm in South Carolina - we would be having Pulled Pork with Sweet Heat tomato vinegar barbecue sauce Cole Slaw Potato Salad Macaroni and Cheese Hash and Rice (made with Boston Butts, not "parts" - if you have to ask, don't ) Green Beans Collard Greens Hush Puppies Sweet Tea Pound Cake and Chopped Peaches and whipped cream
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Post by jenjie on Jul 18, 2020 1:07:09 GMT
Visit me in summertime! I’m in south jersey, home of Hammonton blueberries (My church is in Hammonton, the blueberry capital of the world), fresh sweet corn, and salt water taffy. I can also hook you up with some goodies from my hometown of Philadelphia - cheese steaks and soft pretzels. ETA scrapple is another Philadelphia “specialty” But I will not serve it to you. It’s gross. Plus we have “wooder ice” (water ice).
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Post by **GypsyGirl** on Jul 18, 2020 1:08:14 GMT
BBQ pork (pulled) and ribs, BBQ bologna, smoked sausage with dry rub. However, if I was cooking for you, we would have a right proper southern Sunday dinner: fried chicken, mashed potatoes, homemade macaroni and cheese, fried okra, corn on the cob, homemade buttermilk biscuits, gravy, and sliced tomatoes. At this point you need to take a pause to let this settle. Naps are not unheard of. Dessert would be your choice of Coca-Cola cake (sometimes referred to as Mississippi Mud cake) or banana pudding. That menu is a trip down memory lane for me. Your menu is much like what we would have at my Granny's house on Sundays, except she usually had chicken and dumplings as well. Good times and good food! Makes me really miss her and those times. Now, what time do y'all sit down for Sunday dinner? I think I need to invite myself!
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350
Location: Dallas Texas
Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Jul 18, 2020 3:54:19 GMT
Carnitas and all the fixings. Yum!
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Post by Lexica on Jul 18, 2020 5:52:31 GMT
I’d serve a traditional roast beef dinner with Yorkshire puddings. For dessert I’d serve spotted dick and hot custard. My book club just read a book by British author Neil Gaiman. One of the characters ate spotted dick and custard in the story and my American friends were too scared to google it! It’s a steamed, lemony sponge pudding with currants, occasionally known as spotted dog. My requested birthday dish all of my childhood was roast beef and Yorkshire pudding! My grandmother was born in England and my mother learned to make this from her. In our house, for some reason, we called them "nothings" I would guess because they had nothing inside? Oh this brings back some delicious memories. I watched my mother make them many times, but I don't know if I actually have her recipe written down. I'll have to look when I relocate.
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Post by andreasmom on Jul 18, 2020 6:05:02 GMT
Oysters Dungeness crab Alderwood smoked copper river salmon Strawberry something or another rainier cherries
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Deleted
Posts: 0
May 15, 2024 22:45:21 GMT
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Post by Deleted on Jul 18, 2020 7:10:15 GMT
It’s Winter here now so if you visited with me I’d have to start by serving a creamy seafood chowder (featuring shrimp, blue cod, smoked salmon and mussels) with freshly baked crusty sourdough bread.
Our main would be orange and rosemary braised lamb shanks served on a winter mash (Kumara/potato/nutmeg/butter/cream) with pea purée and a Pinot jus, washed down with a 2017 bottle of Aurum’s Organic Pinot Noir.
Desert would be lemon curd and cream rolled pavlova served with raspberry coulee and a sprig of fresh spearmint.
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Post by gar on Jul 18, 2020 8:09:21 GMT
For mains I would make toad in the hole or shepherd’s pie and jam roly poly to finish. Hmmmm, but are you making a fair dinkum shepherd's pie with left over roast lamb, or a cottage pie with lamb mince? I think I'll make roast lamb with roasted potatoes, pumpkin and parsnip, broccoli and cauliflower with cheese sauce, peas. Served with gravy and mint jelly. Then you can pop over to gar 's house with the leftovers so she can make you a shepherd's pie. For dessert I will make a pavlova. Maybe some lamingtons. I really want a jam roly poly now!! Can I have custard with it please? Ah, I see we have an issue here...Cottage pie is made with beef mince, not lamb I love Shepherd's pie with leftover lamb but I actually don't cook roast lamb that often so I do usually use mince I'm afraid. I'm very happy to come to you for the roast first then I'll provide the roly poly with custard (I can't believe you'd even ask about the custard!! ) and share a 'proper' shepherd's pie the next day
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Post by gillyp on Jul 18, 2020 8:54:00 GMT
Some really great sounding menus here! I’m surprised at how much I had to Google as I didn’t have a clue what some things were but I guess you wouldn’t necessarily have known what MY menu was. Dalai Mama and Merge Old Pulteney is our local whisky and Rock Rose Is the gin.
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Post by shescrafty on Jul 18, 2020 11:10:55 GMT
If we can play along here in the US, the answer is Old Bay crabs. Along with a lesson on how to pick (apart) crab. Crab cakes for those who look at a crab with horror. This would have been my suggestion too. Maybe Smith Island Cake or Berger's Cookies for dessert. A tasting flight of local beers or spirits for those who imbibe. I was thinking rockfish bites to start, crabcakes or crabs, and Smith Island Cake as well. Maybe a Dogfish Head Sea Wuench to wash it all down (even though that is from DE and not MD). Oh-an ice cold Natty Boh with the crabs!
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AllieC
Pearl Clutcher
Posts: 3,057
Jul 4, 2014 6:57:02 GMT
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Post by AllieC on Jul 18, 2020 13:43:10 GMT
I live in a regional area that supplies a huge amount of the fresh produce in Australia. Carrots, table and wine grapes, almonds, olives & olive oil, citrus, asparagus, avocados, dried fruit, salt etc. There are lots of producers that have little carts outside of their properties that you can go and buy produce and pop the money in a box. We love being able to buy direct.
For starters maybe avocado and locally caught yabbies with a citrus dressing from a local producer that we love.
For main, slow cooked Mallee Lamb with locally grown roast vegetables and use Olive oil from the grove down the road and Murray River Pink Salt.
Dessert would be an Almond Meringue Torte (Dacqoise) made with locally sourced almond meal and citrus curd (from citrus down the road)
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Post by craftedbys on Jul 18, 2020 14:04:19 GMT
BBQ pork (pulled) and ribs, BBQ bologna, smoked sausage with dry rub. However, if I was cooking for you, we would have a right proper southern Sunday dinner: fried chicken, mashed potatoes, homemade macaroni and cheese, fried okra, corn on the cob, homemade buttermilk biscuits, gravy, and sliced tomatoes. At this point you need to take a pause to let this settle. Naps are not unheard of. Dessert would be your choice of Coca-Cola cake (sometimes referred to as Mississippi Mud cake) or banana pudding. That menu is a trip down memory lane for me. Your menu is much like what we would have at my Granny's house on Sundays, except she usually had chicken and dumplings as well. Good times and good food! Makes me really miss her and those times. Now, what time do y'all sit down for Sunday dinner? I think I need to invite myself! **GypsyGirl** if you are ever in my neck of the woods, stop and see Elvis and then come by (we actually don't live very far). I would be happy to meet a Pea and I might even roll and drop some dumplings to add to the table. I grew up with chicken and dumplings as the main dish and it was served with dressing (not cornbread, mind you, but Yankee white bread dressing), mashed potatoes, peas (and maybe corn), and fluffy yeast rolls. It is a carb fest of glorious proportions. Now DH will fix chicken and dumplings for Sunday dinner and that's all he fixes, he and the kids just chow down on a big bowl of dumplings, and he makes cornbread. Not as many carbs, but not quite the same, LOL.
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msladibug
Pearl Clutcher
Posts: 2,533
Jul 10, 2014 2:31:46 GMT
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Post by msladibug on Jul 18, 2020 14:04:23 GMT
Boston here.
Grilled hotdogs, homemade baked beans and brown bread...or fried clams/scallops french fries, fried onion rings and tartar sauce, to be eaten at the beach while fighting off the seagulls or a fluff-a-nutter sandwich.
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Post by ~summer~ on Jul 18, 2020 16:23:12 GMT
Hmmmm, but are you making a fair dinkum shepherd's pie with left over roast lamb, or a cottage pie with lamb mince? I think I'll make roast lamb with roasted potatoes, pumpkin and parsnip, broccoli and cauliflower with cheese sauce, peas. Served with gravy and mint jelly. Then you can pop over to gar 's house with the leftovers so she can make you a shepherd's pie. For dessert I will make a pavlova. Maybe some lamingtons. I really want a jam roly poly now!! Can I have custard with it please? Ah, I see we have an issue here...Cottage pie is made with beef mince, not lamb I love Shepherd's pie with leftover lamb but I actually don't cook roast lamb that often so I do usually use mince I'm afraid. I'm very happy to come to you for the roast first then I'll provide the roly poly with custard (I can't believe you'd even ask about the custard!! ) and share a 'proper' shepherd's pie the next day cottage (and shepherd) pie is one of our favorite dishes to cook in colder weather. I might make it today - curious do you put cheddar cheese on top of the potatoes? Any “secret” ingredient you include?
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Post by ntsf on Jul 18, 2020 16:24:19 GMT
mzliz Mitchell's ice cream is a store in the outer mission in san francisco they have ubi, red bean, and other local flavors.
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Post by gar on Jul 18, 2020 16:53:51 GMT
Ah, I see we have an issue here...Cottage pie is made with beef mince, not lamb I love Shepherd's pie with leftover lamb but I actually don't cook roast lamb that often so I do usually use mince I'm afraid. I'm very happy to come to you for the roast first then I'll provide the roly poly with custard (I can't believe you'd even ask about the custard!! ) and share a 'proper' shepherd's pie the next day cottage (and shepherd) pie is one of our favorite dishes to cook in colder weather. I might make it today - curious do you put cheddar cheese on top of the potatoes? Any “secret” ingredient you include? If I tell you I might have to kill you I do put cheese on top for the last 10 mins or so, yes And I add some Worcestershire sauce/Lea & Perrins to the mince for a little kick
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muggins
Pearl Clutcher
Posts: 2,861
Jul 30, 2017 3:38:57 GMT
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Post by muggins on Jul 18, 2020 17:10:23 GMT
cottage (and shepherd) pie is one of our favorite dishes to cook in colder weather. I might make it today - curious do you put cheddar cheese on top of the potatoes? Any “secret” ingredient you include? If I tell you I might have to kill you I do put cheese on top for the last 10 mins or so, yes And I add some Worcestershire sauce/Lea & Perrins to the mince for a little kick Yes, I use Worcestershire sauce and ketchup in my cottage pie. And cheese on top:)
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Post by SockMonkey on Jul 18, 2020 17:10:26 GMT
I inspired a thread! Too bad I have nothing inspired to add to the menu. I will add a factoid, which may or may not be true, but I trot it out at parties as small talk ‘cause it always leads to a spirited discussion: I once read that the only UNIQUELY American contribution to world cuisine is veggies-in-pastry, e.g. carrot cake, rhubarb cake, zucchini cake, pumpkin pie. The cuisine we THINK is uniquely American - Southern or Soul - has its roots in West African and Native American cuisines, so can not be claimed. And no, we can’t count McDonald’s. Here in Chicago for local specialties, you need to roll-up your sleeves, grab a bunch of napkins and get ready for a Vienna beef hot dog run through the garden, Italian beef dripping gravy down your arms and REAL Chicago pizza which is cut tavern style with a thin crust with sausage, green peppers and onions. Feel free to add a good dose of giardiniera to any of the items. Note 1: Totally agree on the pizza. Even though deep dish pizza is the de rigueur Chicago tourist food, I don’t know a lot of locals (who aren’t transplants) who eat it. My kids both stayed in Chicago for college, but lived on their campuses, and I think they were both introduced there to Chicago Deep Dish by (puzzled) out-of-state classmates. Note 2: Speaking of de rigueur: For the uninitiated, it must always be mentioned that, while a Chicago hot dog is indeed piled high with schtuff (mustard, sweet pickle relish, onion, pickle, tomato, sport pepper, celery salt), it neverevernonever includes - gasp! - ketchup. All of this Chicago stuff is exactly on point. We're going to Wiener Circle or Gene & Judes. Maybe SuperDawg. And it must be thin crust tavern/party cut pizza. We're not cooking anything. LOL
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Post by ~summer~ on Jul 18, 2020 18:31:54 GMT
cottage (and shepherd) pie is one of our favorite dishes to cook in colder weather. I might make it today - curious do you put cheddar cheese on top of the potatoes? Any “secret” ingredient you include? If I tell you I might have to kill you I do put cheese on top for the last 10 mins or so, yes And I add some Worcestershire sauce/Lea & Perrins to the mince for a little kick just put my cottage pie in oven - I always use a little tomato paste but this time I added some Worcester sauce and a bit of ketchup. This time I also added some sour cream to the potatoes is that blasphemy??? 😆
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Post by bc2ca on Jul 18, 2020 18:39:59 GMT
For kinda odd it would be Menudo DH loves menudo. I don't need to ever try it (I have had tripe before ). I will have a bowl of Posole anytime.
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Post by lostwithout2peas on Jul 18, 2020 18:46:59 GMT
For kinda odd it would be Menudo DH loves menudo. I don't need to ever try it (I have had tripe before ). I will have a bowl of Posole anytime. I will only eat the hominy, I can't stand the pansas🤮! And I prefer Posole over Menudo any day of the week! Man, tomorrow is Sunday, and so Manny of the local Mexican bakeries sell this by the gallon. Looks like that's what we will be having!!
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msliz
Drama Llama
The Procrastinator
Posts: 6,419
Jun 26, 2014 21:32:34 GMT
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Post by msliz on Jul 19, 2020 7:55:22 GMT
mzliz Mitchell's ice cream is a store in the outer mission in san francisco they have ubi, red bean, and other local flavors. Different one. Glad you've got a good one too!
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