Missouri Favorite Foods (St. Louis, Springfield: school, living in, farms)

[Northwoods Voyager]

Originally Posted by kshe95girl

Maull it!

Y'all got that right!!!!

[Curmudgeon]

Originally Posted by Versatile

Pasties! lol a typo i assume.

Pasties are a single-serving, self-contained meat and vegetable pie that looks much like a turnover. They were introduced by Cornish miners and migrated as far as California during the gold rush.

It's not a typo nor does it, in this context, refer to a breast covering, although they're spelled the same.

[northbayeric]

Originally Posted by kshe95girl

Maull it!

Can you barbecue lutefisk.....?? I'm just being silly. I went onto Maull's website to try to find out where their products are sold, and it doesn't say, although you can buy them online and they can ship via UPS!

Meanwhile, I'm using up my large bottle of Original Bulls Eye BBQ sauce that's now free of high fructose corn syrup. It's really good, but I should plan to order Maull's online pretty soon.

Country Bob's All Purpose Sauce (which does contain H.F.C.S.) really hits the spot for me too. I made sure to bring a bottle of it back with me during my last trip to St. Joseph a year ago.

[MoNative34]

I like the High Fructose Corn Syrup.

Why?..... Because the "Food Police" tell me not to eat it and me enjoying food is my way of telling them to take a hike!!

And northbayeric is not the "Food Police". He is a freedom loving individualist.

[Nomadicus]

Originally Posted by MoNative34

I like the High Fructose Corn Syrup.

Why?..... Because the "Food Police" tell me not to eat it and me enjoying food is my way of telling them to take a hike!!

And northbayeric is not the "Food Police". He is a freedom loving individualist.

Amen.....

[northbayeric]

Organic, dolphin-safe, MSG-free, fair trade, low sodium, trans-fat-free, gluten-free, no high fructose corn syrup, locally-grown, unsweetened, multigrain, dairy-free lutefisk.....I can see Ozarksboy eating a heaping plate of it.....right now!!

There's this grocery store up in Jackson, CA (Sierra foothill area) called Cost Less, and when Mrs. Northbayeric and I went inside it for the first time this past December on our annual Sutter Creek-Angels Camp Christmas season trip, we looked at each other and went, Dang, these prices are WAY less than anything we can find back home. So we figured we'd just let our pantry and refrigerator get almost bare, and then head up there in mid-March and do a great big shopping spree, grabbing all their great bargains in the meat and produce departments, cans of baked beans and other stuff. What we bought for $97 up there would have cost the better part of $150 back here even with taking advantage of the store ads.

Well one of the things we came back with was a 5-pound roll of ground beef, and after Mrs. NBE rolled about half the package into hamburger patties, it was time for me http://bestsmileys.com/cooking/1.gif (broken link) to put 'em on my Weber Tuck 'N Carry grill. The coals were all nice and hot, and I was ready to go with my serving plate and spatula. I'll tell you, you should have seen all the smoke billowing out of the upper vents! I figured that roll of ground beef would contain some fat, but boy howdy, I've never fixed greaseburgers like what I had here! Honest to goodness, the flames that would have come out of my barbecue if I hadn't've had the lid on it--and when I had to turn 'em over with my spatula, I dang near almost needed an asbestos suit! When the uncooked side of the hamburger hit the grill, whOOOSSSHH!! Those flames that went up and the loud sizzling sound as the pouring smoke surrounded me on all sides. Man, I love to cook outside! Thank God we don't live in one of those highfalutin' gated communities or anything.

It's not like I used way too much charcoal or anything, and I never use lighter fluid--just good ol' Kingsford and one of those Weber barbecue cylinders where you stick the charcoal in the top section and some wadded-up Califoreignya Daily Socialist newspaper pages in the bottom, then set the newspaper on fire. But after I got done fixing those greaseburgers, I was about ready to expect a knock on my front door from a couple of Califoreignya Air Resources Board officers (or at least some firefighters) demanding to know why half our cul-de-sac was enveloped in smoke from my barbecue pit. Except for a lack of Maull's BBQ sauce, those greaseburgers sure hit the spot with us....well me a little more than my dear better half I guess.

We're figuring to make our next romp up to the foothills for a day trip near the end of the month around her birthday and grab some more great deals from that grocery store. Whether or not we're gonna come home with 5 more pounds of greaseburger meat I'm not quite sure yet, but if it's less than 8 bucks like it was when we shopped there, I'll be really tempted!

[northbayeric]

Just a little disclaimer about my first paragraph above: I know some people are afflicted with medical conditions like fibromyalgia, diabetes and high blood pressure, and they really do need to use some discretion when deciding what to eat! But it seems like for some others who don't have these kinds of medical conditions and are at low risk for developing them, they can get too carried away and fret over every little nutritional detail and whether it's "fair trade" or other stuff.

Changing gears, I sure wish we could have a Cracker Barrel restaurant out here! Well, as soon as my credit card balances register Big Fat Zeros once and for all--otherwise I'd never get debt-free! Their new Campfire Grill selections sound beyond delicious....

[Arundel]

Originally Posted by Northwoods Voyager

While traveling in the Tennessee, Alabama, and Georgia states, noticed that the folk there had their favorite recipes and that certain foods were indigenous to those areas. Do you have any foods or recipes that you consider Missouri favorites?

I am a Missourian and after reading all the food entries I think they pretty well covered it all, especially the biscuits and gravy. When I lived in the St. Louis area I learned that they ate things I had never heard of in rural Missouri, I think it was Italian food. St. Louis had many emigrants at one time, and many of them were Italians, so maybe that is how the area learned about Italian food.
One time when we were down south they gave us 'grits' with our breakfast. I would have starved to death in the old south if I had to eat grits.
One time down south we asked for slaw, which I think most Missourians know is cut up cabbage with dressing on it. The waitress had no idea what it was.
I thought we were close enough to the south that we pretty well ate alike, but I guess not.
Arundel

[kshe95girl]

Originally Posted by Arundel

One time down south we asked for slaw, which I think most Missourians know is cut up cabbage with dressing on it. The waitress had no idea what it was.
I thought we were close enough to the south that we pretty well ate alike, but I guess not.
Arundel

I find that kinda hard to believe, I have traveled extensively throughout the South, slaw is everywhere!

[Nomadicus]

Originally Posted by kshe95girl

I find that kinda hard to believe, I have traveled extensively throughout the South, slaw is everywhere!

Must have been a "Blond" waitress. We had slaw everywhere in N MO when I was there. It was a staple on the menus. It was served by the tubs at whole hog roasts.