That’s NOT how we did it up north!!

Tim said:
Katz and Stage deli were both - in my opinion - very overrated.
Click to expand...
Which one had the ginormous pastrami sammich? Someone told me “I Had” to go there when I was last in NYC 25 years ago.
 
fieldgrade said:
Which one had the ginormous pastrami sammich? Someone told me “I Had” to go there when I was last in NYC 25 years ago.
Click to expand...
Stage Deli sold me a pastrami that fed me for 2 days. Lunch, after hours snack and breakfast. To go container had extra bread, slaw and pickles. I think I made 5 normal sandwiches out of it.

Edit: and I ain’t a little fella scared of finishing a plate
 
Last edited:
Tim said:
Stage Deli sold me a pastrami that fed me for 2 days. Lunch, after hours snack and breakfast. To go container gad extra bread, slaw and pickles. I think I made 5 normal sandwiches out of it.
Click to expand...
That’s the place.
 
BatteryOaksBilly said:
2 things I will never do and always wanted to...go to Katz Deli and Sparks Steak House in The City.
Click to expand...

There’s a place in the VA Beach area that ‘imports’ their meats from NYC and has sandwiches that are as good as those you mentioned. And you wouldn‘t even have to cross the Mason Dixon Line.

One of my favorite all time steaks in at Charley’s down in FL. They cook over a very hot mesquite wood fire. My 2nd favorite is in downtown Seattle so I’ll never have that one again. Oh well.
 
Last edited:
yard mongrel said:
I've had goulash at several outings. Seems there is always some Hungarian descended or some other squarehead person that brings it. I always proclaim "Oh, I love Hamburger Helper!" when I see it.


(I'm actually like it. I'm down with any meal that involves noodles)
Click to expand...

I make a goulash you may approve of. No hamburger helper. Either chunks of stew beef or beef tenderloin is the foundation. Real stick to the ribs food.
 
Amps 13 said:
Not sure if those sticky buns or whatever they are called that you brought to BO a few years ago count as souther or not but it had this Yankee beggin for more.
Click to expand...

Thanks! Them is apple dumplin's. My mom made those. That woman can cook Southern, Soul, Mexican, Italian, German, Irish, and just about any other cuisine and make it excellent.
 
CZfool68 said:
I make a goulash you may approve of. No hamburger helper. Either chunks of stew beef or beef tenderloin is the foundation. Real stick to the ribs food.
Click to expand...
Tenderloin? Stew beef? Daaaaaannnnnnggggg….us poor folk just used hamburger
 
Tim said:
Tenderloin? Stew beef? Daaaaaannnnnnggggg….us poor folk just used hamburger
Click to expand...

Pretty much always do stew beef and cook it a long time. I’ve done the beef tenderloin twice for daughter’s B’day dinner. It’s so tasty teenage girls requests it. Skinny teenage girls. Heck, their friends eat it too.
 
Chicken & Dumplings. Chicken Fried Steak (or Country Fried if one prefers). Fried catfish. Potato salad. Banana pudding. Lemon meringue pie. Tomato soup and grilled cheese sandwich. Sweet tea. Frog's legs.

Oh, and my mother made a fried chicken that she'd then put into a pyrex cooking dish with rice and cream of chicken soup and bake the whole.

PS Its not Friday, so I can say "meringue," right? :rolleyes::p
 
Last edited:
CZfool68 said:
I make a goulash you may approve of. No hamburger helper. Either chunks of stew beef or beef tenderloin is the foundation. Real stick to the ribs food.
Click to expand...

Had a friend that insisted on using tenderloin to make Cincinnati chili. I swear, watching him, he made the entire process into chinese algebra, but that chili was on point.
 
I forgot to mention collards.

I’ve always enjoyed cooked greens, we had spinach and swiss chard and either could be cooked as collards are, but they aren’t as good.

About country ham, I just haven’t been able to shake my first experience. My soon-to -be MIL had carved some off and made biscuits. The piece I got was unquestionably bad, but I figured it was just one of those acquired taste things. Didn’t get terribly sick relative to say hemorrhagic fever, but it generally put me off it. It’s been about 30 years and I will eat it on a biscuit from a restaurant if that’s all that‘s offered.
 
A few things I haven't seen mentioned: fried okra, sweet tea, banana pudding.

Since it's Christmas, gotta mention Moravian Sugar Cake and cookies.
wilkersonbakery.com

Wilkerson Moravian Bakery | Famous Moravian Cookies & Sugar Cake Gifts

Discover the Taste of Moravian Tradition. Every Moravian Cookie and Sugar Cake Reveals the Wilkerson Moravian Bakery Family’s Devotion to Uncompromising Quality Since 1925. The Moravian Sugar Cake Our Family Brought to Fame & the Legendary Thinness of Our Cookies Have Helped Create Treasured...
wilkersonbakery.com wilkersonbakery.com
 
I was going to quote everyone who mentioned biscuits. My grandma in Erwin made big pans of biscuits every morning for several household members who worked in the mill there. For breakfast and to make their lunches, and then another pan or two for supper. She passed on the skills to my Aunt, but not my Mom who married a carpetbagger, and my Aunt's skills were remarkable. She told me the secret was to knead the dough just the right amount, too much and they came out tough, too little and they could be doughy. It was a skill that had to be developed by feel.

My grandma didn't waste the leftover biscuits and made bread pudding for dessert. I don't remember tasting any bread pudding, outside a few restaurants over the years, since 1962.
 
dmarbell said:
I was going to quote everyone who mentioned biscuits. My grandma in Erwin made big pans of biscuits every morning for several household members who worked in the mill there. For breakfast and to make their lunches, and then another pan or two for supper. She passed on the skills to my Aunt, but not my Mom who married a carpetbagger, and my Aunt's skills were remarkable. She told me the secret was to knead the dough just the right amount, too much and they came out tough, too little and they could be doughy. It was a skill that had to be developed by feel.

My grandma didn't waste the leftover biscuits and made bread pudding for dessert. I don't remember tasting any bread pudding, outside a few restaurants over the years, since 1962.
Click to expand...
That does it. We’re buying a clubhouse in Erwin. Nobody else besides you, Amp, and Duane knows what I’m talking about, with the possible exception of Timmy.
 
MrBitey said:
A few things I haven't seen mentioned: fried okra, sweet tea, banana pudding.

Since it's Christmas, gotta mention Moravian Sugar Cake and cookies.
wilkersonbakery.com

Wilkerson Moravian Bakery | Famous Moravian Cookies & Sugar Cake Gifts

Discover the Taste of Moravian Tradition. Every Moravian Cookie and Sugar Cake Reveals the Wilkerson Moravian Bakery Family’s Devotion to Uncompromising Quality Since 1925. The Moravian Sugar Cake Our Family Brought to Fame & the Legendary Thinness of Our Cookies Have Helped Create Treasured...
wilkersonbakery.com wilkersonbakery.com
Click to expand...
Dewey's Bakery

deweys.com

Moravian Cookies, Sugar Cake, Cookie Gifts | Dewey's Bakery

Dewey's Bakery has been crafting thin, flavorful Moravian cookies, Moravian Sugar Cake and other treats in Winston-Salem, NC since 1930. We ship sweet gifts nationwide when you order at Deweys.com! Find our cookies in grocery stores, or visit our local bakery in Winston-Salem.
deweys.com deweys.com

I grew up in Clemmons, so Dewey's was where we shopped.
Of course my Mom's was better.
 
Last edited:
dmarbell said:
I was going to quote everyone who mentioned biscuits. My grandma in Erwin made big pans of biscuits every morning for several household members who worked in the mill there. For breakfast and to make their lunches, and then another pan or two for supper. She passed on the skills to my Aunt, but not my Mom who married a carpetbagger, and my Aunt's skills were remarkable. She told me the secret was to knead the dough just the right amount, too much and they came out tough, too little and they could be doughy. It was a skill that had to be developed by feel.

My grandma didn't waste the leftover biscuits and made bread pudding for dessert. I don't remember tasting any bread pudding, outside a few restaurants over the years, since 1962.
Click to expand...

My mom is 80 and has made biscuits every since she was old enough to start helping my grandmother cook. Neither of which used a written recipe or measured a single ingredient. It was taught from mother to daughter for many generations. It’s a shame that it might die with her. I’m hopeful my wife will be able to pick it up. It really is an art. Like @dmarbell said even kneading the dough is a crucial step.


Sent from my iPhone using Tapatalk
 
BatteryOaksBilly said:
Anytime I mention a good Eyetallian restaurant to a Resident Northener they always say...Not Toooo bad, BUT Nothing like Back Home!!!
Click to expand...
Maybe I’m qualified to judge…

Me porti in un posto dove io posso ordinare nella lingua loro, senza guardare il menu? 😉
 
BBQ can be good everywhere even if it has regional differences. You can find great people and food in nearly every city and state. People tend to like what their family ate , but if you really try you can find great food,
 
Average Joe said:
My mom is 80 and has made biscuits every since she was old enough to start helping my grandmother cook. Neither of which used a written recipe or measured a single ingredient. It was taught from mother to daughter for many generations. It’s a shame that it might die with her. I’m hopeful my wife will be able to pick it up. It really is an art. Like @dmarbell said even kneading the dough is a crucial step.


Sent from my iPhone using Tapatalk
Click to expand...

I threatened to send my second wife to my Aunt's for "training," and she refused. That's not near the top of things I grew to dislike about her.
 
CZfool68 said:
There’s a place in the VA Beach area that ‘imports’ their meats from NYC and has sandwiches that are as good as those you mentioned. And you wouldn‘t even have to cross the Mason Dixon Line.

One of my favorite all time steaks in at Charley’s down in FL. They cook over a very hot mesquite wood fire. My 2nd favorite is in downtown Seattle so I’ll never have that one again. Oh well.
Click to expand...

I agree with you Charley’s. Best steak ever and my go to when in Tampa.


Sent from my iPhone using Tapatalk
 
CZfool68 said:
There’s a place in the VA Beach area that ‘imports’ their meats from NYC and has sandwiches that are as good as those you mentioned. And you wouldn‘t even have to cross the Mason Dixon Line.

One of my favorite all time steaks in at Charley’s down in FL. They cook over a very hot mesquite wood fire. My 2nd favorite is in downtown Seattle so I’ll never have that one again. Oh well.
Click to expand...
That area is more yankee that most parts of Maryland.
 
Tim said:
What does the SOUTH get RIGHT?! Note, we are in the “Cooking Channel”, not Politics or Tortuga!
Click to expand...

I haven't found anything the South has gotten wrong with food.

But I do SO love stirring the pot then sitting back and watching the fighting while I eat!

Like...tea has no sugar and sweet tea is tea with sugar. Chili has beans. And it's peh-KHAN, not PEA-can.

😁😁😁
 
yard mongrel said:
Click to expand...

One of Jeppo’s boring stories…

While living and working in Southern Italy, one of my many responsibilities was entertaining visiting customers. I had an amazing restaurant I’d take them to where the staff understood the need to put on an elaborate (and crazy expensive) show. We’d sit down and the food/drink would be on autopilot.

A group arrived on a day when “my place” was closed. I agonized over where to take them for dinner and finally selected a fancy place about an hour away. During the drive, the customers were all excited about the scenery and upcoming meal. I remained silent because I was nervous about how to order the meal in a place where I wasn’t known. In my mind, I went over and over and over what I’d say to the waiter and how.

We arrive, get seated and the waiter welcomes us. In my very best Eyetalian (almost as good as in the clip you posted), I tell the guy the speech I’d formulated, “This is my friends’ first visit and we’d like a wonderful meal of your specialties”. He looks at me and in perfect English responds, “OK, would you prefer meat or fish”. 🥴
 
When I was younger, my family ran a local bakery. They made a bread called Salt Rising Bread (leavened by gangrene bacteria). It has a very distinctive smell, terrible for sandwiches, but makes wonderful toast. After the bakery closed, my grandfather tried for years to make it at home, even got corn (illegally I might add) ground from a mill but just could not get the flavor. It may have been one of those things that had to be made in very large batches.

Growing up we also had something similar in concept to country ham, but with beef instead. It was dried and very salty and we’d eat it with gravy. It was commonly called “ sh!t on a shingle” cause it looked like bird droppings.
 
Born and raised on a mountain top in SW Virginia, it's pretty hard to beat a bowl of pinto beans, some chow chow and, some corn bread. I shouldn't even have to mention that the beans are cooked with a ham hock.
 
My biscuit story. My grandmother was the head of the lunch room (cafeteria) at our elementary school. She could cook for 1 person or 300, didn't matter. Many times, I have seen her want a biscuit with her dinner (lunch). She would get out the fixin's and make one biscuit. Yes, make the dough for one biscuit and bake it. She never measured anything, she knew exactly how much of anything went in a recipe. Sadly, when she died she took a lot of recipes with her. We never had the foresight to write any of them down.
 
You must log in or register to reply here.
Back
Top Bottom