Posted by John in La on July 14, 2013 at 09:06:05 from (184.38.221.156):
If I were to ask "What is cream cheese" most of you would think of that philly stuff. This is what I would think of.....
This is a old time French origin farmers cheese. It has lost a lot of its favor over the years to where there is only one place I know of where you can buy it. The cheese has a acid or bitter taste but the pure sweet cream poured over the top counters the bitterness. A little added sugar and it is great.
The bread is a very common French po'boy bread. You may think it is called sub or hoagie bread but it is different.
We have many foods not common to other parts of the U.S. Such as boudin that is nothing more than a dirty rice dish with a type of meat. But since we stuff it in a sausage casing and call it a weird name most outsiders will not want it. We also use terms that other do not understand. Such as How do you want the roast beef sandwich? "Dressed and sloppy" What they are asking is do you want lettuce and tomato "dressed" and how much gravy if any do you want on the sandwich.
So what are some of your local foods or food terms used that most of us would not know??
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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