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Around Owensboro, in western Kentucky, many of the early settlers came from the sheep-clad hills of Wales. Today, the area is the stronghold — surely the only one in Christendom — of mutton barbecue, served sliced or chopped with the customary tomato-based sauce. As Patrick Bosley of the Moonlite Bar-B-Q Inn, which sells 10,000 pounds of the stuff a week, explained to Krista Reese of the Southern Foodways Alliance, cooking the mutton over gently glowing hickory coals for 12 hours "tenderizes the meat and tames its wilder flavors, while retaining its unmistakably gutsy taste."
name your local traditions!
have eaten many a Beaver Tail™ but have never tried to make something similar at home. Until now. And I’m wondering what took me so long! For the uninitiated, Beaver Tails™ are sort of like an oblong-shaped, flat donut. Basically fried dough. Beyond that, they can be topped with sugar, icing, chocolate, jam, pie filling, cinnamon or just about any other topping
. Those dishes look brilliant,!
reply to post by RickinVa
Peas(e) Pudding is a bit of a local delicacy here in NE England.
Best eaten with ham in a stottie.
Chicken Parmesan, known almost everywhere as a Parmo, has its origins in Teesside.
Its becoming quite commonplace throughout the UK now - Morrisons, a supermarket chain, even do their own version now.
Here in Florida we like gator tail. I prefer it fried with some kind of dipping sauce.
Also living on the coast and around a lot of lakes anything aquatic. Bream, bass, sea trout, red fish, snook, flounder, snapper, grouper, shark, sting ray, clams, oysters, blue crab, lobster, shrimp, etc.
Deer and wild boar are popular as well.