Tennessee foods

[Creekcat]

Does your bolonga needs to be almost burned to a crisp? As mine does.

[2mares]

Not necessarly a TN food, but has any one had dry land fish?

[Watertown Gal]

Never heard of dry land fish. What is it?

Just got through reading all 28 pages of this thread, so I would like to comment on a few things:

1. In order to make real Southern sweet tea, the sugar has got to be added at the same time it is brewed, not afterwards, and yes, there is a difference. I usually brew mine in the microwave to save time; 2 family size tea bags in 2 cups boiling water, let steep 5-10 minutes and then pour over 1-1 1/2 cup of sugar in a large pitcher and fill up with cold water.

2. LOVE fried bologna and eggs!

3. Fried chicken (skin on) absolutely has to be fried in a cast iron skillet, preferrably in lard, but since lard has so much cholesterol, any good vegetable oil will do. Add about a teaspoon or two of bacon drippings for flavor (to the oil). I usually combine flour and instant potato flakes for the breading and add about 1 tablespoon of garlic salt to the mixture. I also fry the chicken livers and since my husband loves the gizzards, I fry those too.

4. There's a great little catfish place on Hwy 100 just outside of Centerville.....all you can eat with all the fixin's. I think it's called the Fish Camp...it's real close to the Duck River.

5. BBQ: To us Southerners, the term BBQ refers to a pork shoulder that is smoked for several hours (usually all day and night) til tender and served with hot or mild sauce. It does not refer to cooking steaks or other kinds of meat outdoors on an open grill.

6. We don't do Rhubarb down here, but we do have Poke Sallet that grows wild in the woods.

7. We cook our green beans and other vegetables to death, with a good dose of bacon grease added. No sugar in them please.

There's more, but that's all I can think of right now...