Great fat diabetes ridden nation with just below 50% having a smaller IQ than a brick. They also allow such utterly thick people to carry guns. In addition no automatic right to healthcare. Leaders of the free world my backside. Let us hope they drown in the pools of burger fat in which they wallow.I've never been to USA, I have however stopped over in Atlanta airport en route to somewhere else and my 2 - 3 hours in the food court convinced me it's probably the next place I should visit.
I found a place called Arby's, a lot of travelling americans tell me it's not got that good a reputation...
But this is what I bought ....
that's the angus three cheese and bacon
and it was pretty sweet, but I'm sure there's probably better out there
so please, fellow travellers and North American foodies, make me hungry ...
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American Food
- Thread starter Pat's Van
- Start date
Another vote for stuffing
summerisle
The rain, it raineth every day
Happy Thanksgiving lol
Got my turkey in the brine until tomorrow night for our Thanksgiving, put it in the fridge overnight and and cook it up Thursday.
What does the brine do
Biscuits!!! Dafuq....Anyone for turkey and hob-nobs???
bigjonny
Player Valuation: £25m
If our American brethren don’t mind me answering, they’re a bit like scones. Breakfast biscuits and sausage gravy is something you’ve got to try once in your life, preferably in a Comfort Inn in the south.
This may be served with or without irony with your Holiday dinner.
A note. This is very Baptist - the people who brought this for the annual communal Christmas dinner (served after Sunday services) were always thought of as nice people who couldn't cook. This was their "get out of dinner on the grounds free" dish.
a side note - My mother always brought lasagna to these things and was loved far and wide. We had Italians from Connecticut married into the family, and it became a family recipe. If you behave, I'll put that one up some day.
Yes, it's good. Yes, anyone can make it, even the scran challenged. (You know who you are.)
Good luck finding the French's Onion Rings.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Step 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Step 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Step 3 Bake for 5 minutes or until the onions are golden brown.
A note. This is very Baptist - the people who brought this for the annual communal Christmas dinner (served after Sunday services) were always thought of as nice people who couldn't cook. This was their "get out of dinner on the grounds free" dish.
a side note - My mother always brought lasagna to these things and was loved far and wide. We had Italians from Connecticut married into the family, and it became a family recipe. If you behave, I'll put that one up some day.
Yes, it's good. Yes, anyone can make it, even the scran challenged. (You know who you are.)
Good luck finding the French's Onion Rings.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Step 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Step 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Step 3 Bake for 5 minutes or until the onions are golden brown.
Disappointed if I don't eat this for either Thanksgiving or Christmas. Also, no good with the newer thin green beans that comes in some cans. Only the thick juicy cut beans need apply for this dish. Also a huge fan of "hot peas" (no idea what it's called), that's a mess of a meal, but very Southern and the best hot mess you'll enjoy unless you hear the gritty around the table about what's going on with your alcoholic uncle and polyamorous aunt.
So true. This man knows. We just call em cream peas here and serve them with fried chicken with white rice and gravy. Want some now.
Do people eat chocolate gravy in your part of the world, or is that just an Arky thing?
Classic holiday fare
I have heard of chocolate gravy but never tried it. To be honest, my folk are combination backwoods/cajun so I'm still learning quite a bit of culture. I was quite old when I ate my first gumbo without risk of swallowing shot that hand't been properly cleaned out of the day's catch. Although the introduction of steel shot in the late 80's might prove to save our family name. C'est la vie.
Why Do We Eat Black-Eyed Peas on New Year’s Day?
Mine are soaking now. I did not get any last New Year's because I couldn't have eaten them at the time. Blame 2020 on me.
Rinse the peas and pick through them to discard any small stones or broken peas. Pour the peas into a large saucepan and cover with cold water by 2 inches. Bring them to a boil and cook for 5 minutes. Remove the pot from the heat, cover, and let stand for 1 hour. (Alternatively, place the peas in a large bowl, cover with cold water, and let stand at room temperature overnight.)
Meanwhile, make a stock by placing the ham hock or turkey wing in another large saucepan. Cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the stock is flavorful, about 1 hour. Set aside or discard the hock or wing.
Drain the soaking liquid from the peas and add them to the stock. Make sure the peas are submerged. Stir in the onion and pepper flakes. Add the bay leaf if using.
Simmer until the peas are nearly tender, about 30 minutes. Season with salt and continue simmering until the peas are tender and well-seasoned, about 10 minutes more.
Serve the peas warm. If desired, pull meat off the ham hock or turkey wing and add it to the dish before serving.
I like this with rice and collards on New Year's Day. And some cornbread. Not that cake stuff, either. Cornbread (grumpy old man look).
The answer to the question is at the link. So is the recipe.
https://gardenandgun.com/recipe/why-do-we-eat-black-eyed-peas-on-new-years-day/
Mine are soaking now. I did not get any last New Year's because I couldn't have eaten them at the time. Blame 2020 on me.
- 1 pound dried black-eyed or other field peas
- 1 smoked ham hock or smoked turkey wing (about 8 ounces)
- 1 medium onion, chopped
- Crushed red pepper flakes, to taste
- 1 bay leaf (optional)
- Salt, to taste
Rinse the peas and pick through them to discard any small stones or broken peas. Pour the peas into a large saucepan and cover with cold water by 2 inches. Bring them to a boil and cook for 5 minutes. Remove the pot from the heat, cover, and let stand for 1 hour. (Alternatively, place the peas in a large bowl, cover with cold water, and let stand at room temperature overnight.)
Meanwhile, make a stock by placing the ham hock or turkey wing in another large saucepan. Cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the stock is flavorful, about 1 hour. Set aside or discard the hock or wing.
Drain the soaking liquid from the peas and add them to the stock. Make sure the peas are submerged. Stir in the onion and pepper flakes. Add the bay leaf if using.
Simmer until the peas are nearly tender, about 30 minutes. Season with salt and continue simmering until the peas are tender and well-seasoned, about 10 minutes more.
Serve the peas warm. If desired, pull meat off the ham hock or turkey wing and add it to the dish before serving.
I like this with rice and collards on New Year's Day. And some cornbread. Not that cake stuff, either. Cornbread (grumpy old man look).
The answer to the question is at the link. So is the recipe.
https://gardenandgun.com/recipe/why-do-we-eat-black-eyed-peas-on-new-years-day/
