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Old 03-15-2014, 10:53 AM
 
Location: Wonderland
40,885 posts, read 32,642,286 times
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Quote:
Originally Posted by sheena12 View Post
I LOVE those! LOVE! I had them first in South Carolina about 15 years ago. Bought them on the side of the road outside of Myrtle Beach. I ate a whole bag of the spicy ones and went back later that day for seconds.

Did they originate on the Gulf coast or are they just all over the South? I'm craving them right now!
I lived in western Georgia for about ten years - four hours from the coast - and they were common there. I really don't know where they originated but I've also found them in the Appalachians of NC and TN. They do seem to be more common along the Gulf Coast though.
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Old 03-15-2014, 05:57 PM
 
164 posts, read 151,432 times
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Korean Mexican fusion. Huge Mexican population next to Koreatown. Basically Mexican fused with anything. Well, maybe except for taco rice. You could get tofu taco at Homegirl cafe.
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Old 03-15-2014, 06:04 PM
 
Location: Syracuse IS Central New York.
8,516 posts, read 3,812,150 times
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I'm not going to read thru 17 pages of this thread, but there is a special dish that is served, and beloved here in the Central New York/Syracuse area.

We enjoy salt potatoes. They are tiny usually new potatoes that are boiled unpeeled or cut in salt water. When they are taken out of the brine, the salt dries on them. They are best eaten hot, whole and with melted butter, although I do know people who do make either home fries or potato salad from the leftovers.
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Old 03-15-2014, 10:03 PM
 
Location: Wonderland
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Quote:
Originally Posted by EggWaffle View Post
Korean Mexican fusion. Huge Mexican population next to Koreatown. Basically Mexican fused with anything. Well, maybe except for taco rice. You could get tofu taco at Homegirl cafe.
You must be in Dallas! Love me some KoMart down around Harry Hines. Lots of MexiKorean going on down there!
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Old 03-15-2014, 11:23 PM
 
Location: Volcano
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Reminded me... Texas... deep batter-fried dill pickles with spicy "roadhouse" dip.

Deep batter-fried dill pickles started in Arkansas, but their dipping sauce is mild and white, typically Ranch Dressing or a variation based on mayo and buttermilk.

But then Texans got ahold of the idea, and kicked the pickle-dipping sauce up a bunch by adding Cajun spices, ketchup, and grated horseradish. And that's what's now known in some corners as Texas Roadhouse Sauce.
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Old 03-15-2014, 11:40 PM
Status: "Even better than okay" (set 8 days ago)
 
Location: Coastal New Jersey
51,202 posts, read 50,499,962 times
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Quote:
Originally Posted by Easybreezy View Post
I'm not going to read thru 17 pages of this thread, but there is a special dish that is served, and beloved here in the Central New York/Syracuse area.

We enjoy salt potatoes. They are tiny usually new potatoes that are boiled unpeeled or cut in salt water. When they are taken out of the brine, the salt dries on them. They are best eaten hot, whole and with melted butter, although I do know people who do make either home fries or potato salad from the leftovers.
That sounds GOOD.
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Old 03-16-2014, 10:20 AM
 
10,546 posts, read 7,495,426 times
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Quote:
Originally Posted by Easybreezy View Post
I'm not going to read thru 17 pages of this thread, but there is a special dish that is served, and beloved here in the Central New York/Syracuse area.

We enjoy salt potatoes. They are tiny usually new potatoes that are boiled unpeeled or cut in salt water. When they are taken out of the brine, the salt dries on them. They are best eaten hot, whole and with melted butter, although I do know people who do make either home fries or potato salad from the leftovers.
Here we fix Cajun Boiled Potatoes: add spices - I use Zatarain's Crab boil along with some extra cayenne and black pepper- to the boiling water. We use only unpeeled new potatoes, don't add butter, the spices are flavor enough.
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Old 03-16-2014, 02:37 PM
 
Location: Wonderland
40,885 posts, read 32,642,286 times
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biscuitmom, that's getting me in the mood for CRAWFISH SEASON.

Crawfish boiled with new potatoes and corn on the cob, with Zatarain's seasoning - and a big, cold beer on the side. YUM. We'll be heading off to Ponchatoula's in Louisiana in a week or so to partake.

LAISSEZ LE BON TEMPS ROULER!
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