Souse/head cheese and crackers.
Every summer and stock up on some, get me a fishing pole, some cigarettes, go down by the river and just chill.
drink buttermilk /w a fresh bun
cottage cheese with cut green onion mixed in, spread on bread
bread with spread butter, and then freshly cut onion and tomato on top
tripe stew (http://en.wikipedia.org/wiki/Flaki)
yummmm
edit: and yes headcheese is super good
Yo, South Carolina has the best souse meat. You put that joint between two pieces of bread with some mayo. :lovin:
Tabouli. The restaurant I work at makes amazing tabouli and we sell lots of it to people from this area, but outsiders who don’t know about how good my boss’ recipe is look at us like we’re freaks. I put this stuff on burgers, wraps, all kinds of sandwiches. My personal favorite is combining it with chipotle sauce and putting it on a wrap with turkey/chicken strips, pepperjack cheese, and sweet pepper bacon. Yum.
Broiche with those cheese slices. Seriously, I don’t know why people don’t like it. SO GOOD.
I had it once, but I didn’t eat it right…I tried it on a sandwhich with the wron kind of cheese, and it was just ‘bleh’…nded up tossing it. I’d like to give it another try - it tasted like ham…with gelatinous ‘goo’ inbetween.
Only good if the sardines are put on AFTER its cooked. They taste good - ut damn when that salt spreads over the whole pizza … ggpo
When I was told what chitlins were…I shrugged and asked for more…I even liked the smell…yeah I’m like that.
And don’t hate the peanut butter with american cheese samich till you try it…its…AWESOME.
I’ve never actually had fish n grits. Is it like just pur grits over fried fish or something? I’d like to try it shrug
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i dont know many ppl that regularly eat “Nopales” other than me and some of my family. i like it.
u like the smell of chitlins…wow…
pan cooked liver an fat yellow onions is beastly IF done right…IF…
nah deep fried catfish an a side of heavy buttered grits… too fuccin good…
Un : I can’t speak for everyone else but I usually mix the friend fish with a bowl of grits. i have a cousin who dips their fish in the grits and eats it like that.
yeah i do the same basically it ends up getting mixed an then some nice globs of texas pete/louisiana/red hot hot sauce FTW
an this might just be a memphis/mississippi thing but deep fried baloney sandwiches…
I dunno, like when I’d take chitlins home after Xmas or something, I’d nuke it hte next day and my mouth would water as it came out the microwave…the smell was intoxicating…
And I’mma try that fish-n-grits…Koop already answered my question (what kind of grits…heavy buttered heh). Shee-it I can cook that myself. Though tonyte is Swordfish Steak, rice, and fresh broccoli soup tasty
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Deep fried baloney sandwiches? How are these fixed Koop?
I pan fry shrug…unless you actually like egg and flour them first…
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you have to get the THICKEST cut bologna … no of that oscar myer shyt… i mean you have to ask the deli butcher to cut em nice an thick an either do a heavy butter fry in grandmas good ol cast iron skillet or the same process for fried catfish minus the flouring…etc. fry till it begins to float if u deep fryin or sear if you cast iron pan frying… in a smaller pan butter ya bread an fry it slightly on one side an place baloney on… in memphiswe add coleslaw an bbq sauce or u can have it how ever ya feel
Does Coochie Count
Tripe, chitlins, souse, and pig’s feet!
Fish and grits is awesome, but everyone eats that.
This sounds great. I’mma have to get on that sometime.
I also like the smell of gasoline…
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surstromming
I’m surprised no one has said durian yet.