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Don't knock it until you try it

My best friend in high school was from Kansas. He would eat a scoop of rice in a bowl with sugar poured all over it for breakfast. He claimed it was a Kansas thing. I have always wondered if that was really a Kansas thing or if he was just weird and didn't want to admit it.
 
wyetterp said:
Some local SC favorites...

-ChowChow mixed in with Chicken & sausage perlo.
-Mayo & onion on lima beans & rice
-Left over cold BBQ, or fried fish, on grits for breakfast
-Hot sauce on popcorn
-Pepper vinegar with collards, hog jaw, ham hocks & pot liquor.
-Cornbread & milk

And one for @Nutterbuster ....
Red eye gravy on buttermilk biskits.
Click to expand...

Home-made pear relish is as good as chow chow on pileau.

Add some of that red eye gravy(or just leftover bbq sauce) to that bbq and grits for breakfast.

Any kind of vinegar is good on collards, but that pepper vinegar is as hard to beat as a sore pecker.
 
Also, for a good lunch sammich, here ya go:

Take peanut butter and jelly, mix it together until its all the same thing in a bowl. Slap on bread, add a good thick slice of bologna, eat. My boy calls it a "daddy special" sammich.
 
I ate these as a kid and still love them to this day. But I passed some around for Halloween one year and no one was a fan. I became known in the office as the 'spicy lollipop guy'. Whenever a new person come into the office, they would tell me to offer them some of my spicy lollipop....yeah.....


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My wife and I love weird foods and will try about anything anywhere we go that isn’t the norm. At home we have a few favorites we make (she makes and I eat)

- canned candy chyanne peppers either just eaten with chips or on cream cheese with crackers
- green olives, rasins and pumpkin mixed in sloppy joes (I will have to check the seasoning she used (just had it last night for the first time)
- yellow mustard on venison chops - don’t knock it until you try it
- PB&J vac packed or chamber sealed - my staple snack thru hunting season (trick is to cut up extra slices of bread for the outer edge before sealing and it seals all the mess inside so it doesn’t get all over when you pull it out to eat)
- veggies, specifically for us Brussels sprouts or Okra baked with flaming hot Cheetos crushed up and sprinkled on top.

lots more I can’t think of and will have to refer to my personal cook…
 
Love pepper jelly!!!

We Western New Yorkers are blessed with some great cultural foods like Sahlens or Wardinsky's hotdogs, Bison Brand French Onion Chip Dip (only made in Buffalo), of Course Buffalo Style Chicken wing using the Anchor Bar original recipe of Franks Red Hot and melted butter, and my absolute favorite, "Beef on Wick" which is Roast beef on a kimmelwick bun with the aus jus sauce and the meanest horseradish you can take. Nothing like it. Also our classic Haddock fish fry. Then the more ethnic derived stuff that my kids think is gross, like Head cheese, Duck Soup, Blood Sausage, Pickled Herring, most people think this stuff is disgusting. To me, it's a normal progression from when food wasn't wasted and every bit of it was used including the fats.
 
My Grandma made the best head cheese. Growing up every fall we would have a hog killing and Grandma would scrape the heads clean to make her head cheese. Breakfast the next morning was the best meal of all time, fresh hog jowl, cat head biscuits and flour gravy.
woodsdog2 said:
Love pepper jelly!!!

We Western New Yorkers are blessed with some great cultural foods like Sahlens or Wardinsky's hotdogs, Bison Brand French Onion Chip Dip (only made in Buffalo), of Course Buffalo Style Chicken wing using the Anchor Bar original recipe of Franks Red Hot and melted butter, and my absolute favorite, "Beef on Wick" which is Roast beef on a kimmelwick bun with the aus jus sauce and the meanest horseradish you can take. Nothing like it. Also our classic Haddock fish fry. Then the more ethnic derived stuff that my kids think is gross, like Head cheese, Duck Soup, Blood Sausage, Pickled Herring, most people think this stuff is disgusting. To me, it's a normal progression from when food wasn't wasted and every bit of it was used including the fats.
Click to expand...
 
A1 on sausage biscuit......A1, Ketchup, salt/pepper on extra crispy hashbrowns at the Waffle House.....awesome!
 
Maw maw use to feed me mayo on crackers.
Syrup mixed with butter real good then dip homemade biscuits in it for dessert after a home cooked meal.
 
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