[Sca-cooks] OT/OOP: and in honor of themid-Pennsic "sillyseason"...
sclemenger at msn.com
Thu Aug 9 19:18:54 PDT 2007
Don't blame me...I've never lived anywhere but MT, although I did have right-coastal parents (CT). About the only available-only-regionally foods that I can think of, that I know I miss, are proper clam chowder, almost all varieties of fresh seafood (we're too far inland), and [good] southern barbeque. Oh, and beignets. The rest I either don't know I'm missing, or can make myself. Baked beans, fer instance, or boston brown bread, or Philly-style cheesecake...mmmm......
--Maire, jonesing for a good dinner, if it'd only cool down enough to be feasible....
----- Original Message -----
From: Kathleen A Roberts<mailto:karobert at unm.edu>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Thursday, August 09, 2007 8:11 AM
Subject: Re: [Sca-cooks] OT/OOP: and in honor of themid-Pennsic "sillyseason"...
On Wed, 8 Aug 2007 22:36:54 -0600
"S CLEMENGER" <sclemenger at msn.com<mailto:sclemenger at msn.com>> wrote:
> --Maire, who's really come to abhor most cheesecakes,
>because they're always way to freaking sweet, and too,
>well, soft (unbaked? underbaked?...blech)
exactly... too mooshy. i remember incredibly dense
cheesecake from the pennsylvania dutch vendor at a farmers
market on the far edges of baltimore county. and
fantastic baked beans. and huge apple dumplings.
thanks a lot. it used to be just blue crabs i was
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