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I like squirting mustard and ketchup next to one another on the plate and dipping fries into both, eventually getting a tasty, swirly mashup of mustup (or ketchard).
I don't understand that or okra.Someone explain to me the middle Tennessee fixation on salmon patties with pea sauce.
Yes, you read correctly: at all the meat-and-threes around here, fried salmon patties come with a creamy sauce (like a jazzed-up version of béchamel) that has whole green peas in it.
People practically lick their plates after eating this combo, and I've yet to figure out why. I'm fine with both, but pea sauce isn't anything to shout about...and the combo with fish is, well, kind of weird.
Pickled okra is delicious-especially in a beer with tomato juice (add garlic-stuffed olives and pickled okra and voila...Sunday brunch!)I don't understand that or okra.
I like what many people find to be odd flavors of gelato. Two separate flavors that come to mind are olive oil and lavender. The olive oil gelato is especially tasty when sprinkled with some flaked sea salt. Mmmmmmm...
Love okraI don't understand that or okra.
I like cottage cheese heated up with balsamic vinegar and cheddar cheese on top.
I don't understand that or okra.
I think I'm in loveSaw this online a couple days ago-fried green tomato pizza...What do you think?
I know, hairy on the outside, slimy on the inside, with little seeds oozing out. I've never tasted one, I just can't get past the texture or visual.
I'm with you. I like almost everything but I draw the line at okra.
I know, hairy on the outside, slimy on the inside, with little seeds oozing out. I've never tasted one, I just can't get past the texture or visual.