For All The Misplaced Yanks
- This topic has 26 replies, 10 voices, and was last updated Jul 16, 2008 at 2:07 pm by
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I was home to Michigan for the past week and was able to talk my mother into making a rhubarb crunch.
Dude, you’re killing me !!
www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
Ha well I am no misplaced yank. I live in New Zealand where I grew up. My father always had the stuff in the vegetable garden and we ate it every which way possible. I never disliked the stuff but my father loved it.
It is so long since I have had it now those pics make me hungry too.
Anyway I am new here and this is a great site.
Just getting into DSLR stuff.
Anything flyfishing is good by me.
I never thought my first post would be about Rhubard though ::)
Cheers
JohnJust getting into DSLR stuff.
I never thought my first post would be about Rhubard though ::)
Welcome to Itinerant Angler John, where the food is as important as the journey .. 😉 ;D
Whatever you do, don’t get them started on Macaroni & cheese pie.. 🙂
www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
Thanks for the welcome everyone.
David, Macaroni cheese I have to say reminds me of boarding school. 😀
John
Dammit, you guys. I was just about to have some BBQ, fried chicken, or a burrito, but your descriptions of Northern fare has turned my stomach off.
Brett, Grant, Scott, Zach, Neal, some good ol’ boy, please post up some animal on a spit, a checkered table cloth. and a peach cobbler.
:'(
I thought that the great debate in SC was dry vs. wet ribs! I know you’re right Cameron. Differing regions favor different cuisine. I just had to offer some argument.
My wife is from St. Louis, far enough away to be quite different, yet close enough to be similar. Her family makes some odd dishes, and surprisingly, many of them center around Mac & cheese. But this rhubarb thing…is that not a root?
Yellow mustard BBQ sauce ??
Anyone know how to make it – sounds like one of those things that must be tried before boxed & buried… 🙂
www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
Now David…before it is all done I’ll have secretly emailed, PM’ed, or posted all the sacred recipes of the comfort food of the South…you’ll have me run out of the state as a recipe give’in carpet bagger of the worst kind!
Cameron,
If the offer stands, I’ll get down on that! I’ve never heard of the sauce, but if it is as good as you say, what should I tie?
DustyCameron,
Check PM.
DustyDone whole hogs…pain in the arse! Dig a hole, place some corrugate, lay in the coal/wood and light, place grill, put down the dressed pig, more corrugate, and bury. 24 hrs. later, awesome meat, but still a pain.
Smoker is the way to go. If one limits the food he/she produces, said individual can limit the attendees in his/her backyard.
Guys, if you were thinking of coming to Australia to try the pizza or ribs don’t bother.. 😉
Anyone been to Papa Dells in Champaingn ?
We do serious red wine on the other hand..
www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
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