quote:

Originally posted by doublesharp:
Southern Indiana is famous for hardshell cantaloupes and Jackson County watermelons, with good reason.

And I've never had homegrown tomatoes any better than the ones I grow.

Born in southern Kentucky and many claim Kentucky produces the finest salt cured country hams in the world.

quote:

Originally posted by TSM11:
I can't believe no Rhode IslandAHs have chimed in. I LOVE LOVE LOVE Del's Lemonade! (only the original flavor though).
And who can resist the deliciousness of a Coffee Awful Awful!! (from Newport Creamery).

When I occasionally return to RI I make a point of ALWAYS hitting Del’s Lemonade in Wakefield, (actually EVERY Del's stand I see) and Champlin’s Seafood in Narragansett. Champlin’s has the BEST LobstAH Rolls!! In fact, Champlin’s ROCKS for all of your fresh, local seafood needs – especially if you have to wait for the Block Island ferry.

Lots of folks like Clam ChowdaH. Personally, I’m not a fan.
And since I usually try to avoid hi carb foods, Clam Cakes aren’t really on my list of acceptable foods, but one of these days I hope to get Rotndad up there so he can sample the merchandise. He’s a native Floridian who loves Hush Puppies, so I’m thinking he’ll LOVE Clam Cakes. Hope so!


A hearty Thank You to the OP for starting this yummy trek down MMMmmemory lane.

*** Oh and I forgot to mention that IIRC, you can actually get a Lobster Roll at the McDonalds in Wakefield. AND it's GOOD !
Not sure they still sell them there, but they did at one point.

quote:

Shoofly pie is a molasses crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, egg, and water. The addition of a pie crust makes it easier for people to hold a piece in the hand while eating it.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.