Watcha eating?

[toppop52]

Wishbone Italian dressing marinated chicken breasts, is one of 2-3 best ways I've ever cooked chicken. You need at least 4 hours, the vinegar breaks down the connective tissue, whether you grill or bake/broil, or whatever they will melt in your mouth. It also cuts cooking time in about half.

 

[2LaneCruzer]

My Mrs. worked for a woman with an old timey deep southern accent that made one syllable words into multi syllable words...The lady called my wife...Shay...ron...LOL - so I know what you mean about Sharn...same type of thing...

Hate to reveal all of our intimate secrets, but Shay...ron is what I call her, and have for 50 years.

 

[2LaneCruzer]

Wishbone Italian dressing marinated chicken breasts, is one of 2-3 best ways I've ever cooked chicken. You need at least 4 hours, the vinegar breaks down the connective tissue, whether you grill or bake/broil, or whatever they will melt in your mouth. It also cuts cooking time in about half.

Here is one of the best recipes of all time; and the original Wishbone Italian Salad Dressing is a prime ingredient. It's my salsa recipe; a party dip if you will. Here it is!!! Drum roll please!!!!

1 pint of chopped tomatoes

1/2 pint of chopped yellow onion

1/2 pint of chopped mixed hot/mild red/green/yellow peppers to taste.

Bottle of Original Wishbone salad dressing.

Garlic to taste

Mix peppers, tomatoes and onions; add enough Wishbone salad dressing to cover generously. Stir

slightly; dip with tortilla chips, and stand back. You probably can't make enough. Good luck.

Portions are approximate; mix to your own taste;

 

[dmccarty]

They wifey's family is from Down East. For non NCers this mean they live in eastern NC. :laughing:

As someone who has lived all over the South and someone who has a good ear for understanding accents the only time I have really struggled to understand an American was a guy who was local to the central part of NC. His accent was so different I really struggled to understand him. He and a guy I worked with from Liverpool England were the most difficult people to understand I have ever run into. :laughing: There are some people on the OBX(Outer Banks) that still speak Shakespearean English but their accent is being lost in the modern world. Now my wifey's family has an odd habit of making a long O in ClOrox. For years I have made fun of how my MIL says ClOrox but now I no longer pronounce Clorox but ClOrox. :shocked::laughing::laughing::laughing: As my youngest would say, Karma!

Then they say Rahhhky Mouent instead of Rocky Mount.

Later,
Dan

 

[farmgirl19]

As a Texan, I've always pronounced it ClOrox too. Maybe you are just learning how to pronounce it properly.

 

[toppop52]

They wifey's family is from Down East. For non NCers this mean they live in eastern NC. :laughing:

As someone who has lived all over the South and someone who has a good ear for understanding accents the only time I have really struggled to understand an American was a guy who was local to the central part of NC. His accent was so different I really struggled to understand him. He and a guy I worked with from Liverpool England were the most difficult people to understand I have ever run into. :laughing: There are some people on the OBX(Outer Banks) that still speak Shakespearean English but their accent is being lost in the modern world. Now my wifey's family has an odd habit of making a long O in ClOrox. For years I have made fun of how my MIL says ClOrox but now I no longer pronounce Clorox but ClOrox. :shocked::laughing::laughing::laughing: As my youngest would say, Karma!

Then they say Rahhhky Mouent instead of Rocky Mount.

Later,
Dan

I was raised and lived for years within an hour of the Outer Banks. The Hatteras and Ocrakoke old timers and some in the 50-60 year old range still speak that way, but it's dying quickly. One salesman at a Ford dealership, called everyone mate, and his accent was thick, he was a Midgette. I had good friends Kenny Smith and Gary Scarborough, they were "high tiders" as well. I was good friends with several of the Danial's boys of Danial's Seafood in my teens. They own about 8-10 restaurants and fishing fleet, in Wanchese. They were high tiders as well, but that is not very prevalent now as 80% of current residents are from somewhere else.

 

[/pine]

In Re: vinegar in marinate...Lime (and other citrus) juice does the same thing as vinegar....
If you're not afraid of trying something...get some "fresh" fish...flounder and just about any other saltwater species as well as bass, bluegill etc. etc...separate the fish flesh in its natural segment and just cover it in fresh lime juice and refrigerate it...it will turn what through just like it was baked or broiled etc. (without the browning)...in fancy joints they call it "Ceviche"...

In re: pronunciation...around here...the ground hominy dish usually served at breakfast and at fish fries (sometimes with cheese)...is commonly referred to as "gray-its" [sic]

 

[M E Race]

Being born and raised on a dairy farm in upstate N.Y. ,{St. Lawrence country} then transplanted to south Louisana after a stint in North Dakota with uncle sam I didn't know what kind of food I used to like. The wife is pure cajun {can look at a 100 acre rice field and tell you how much gravy it takes to cover it } so I got used to rice and gravy, and of course fried anything you can think of and then some you wouldn't think of. As an over the road truck driver my diet was not the best when on the road. I thought I knew all the signs of a heart attack, but was I wrong. Just happened to be listening to the X-M in my truck when they replayed the last interview that George Carlin had before he passed away. When asked how he knew when he was having an attack he said he had no chest pains or pain in his arm like they say to look for. His only symptom was a dull trobbing in his jaw and upper throut. Well low and behold that same night I started with the same symptoms, with no other pains. After the wife does the Mario Andretti impersonation on the way to the hospital I got the roter rooter and 3 days in ICU. Now we have learned to cook most of the same favorite foods in healthier ways with out the fats and sodium. Went to sawbones today for DOT physical and colesterol was a perfect 100. Now he wants it down to 85,he likes to dream.
As for the favorite bean, it's a tss up between red beans and rice with smoked sausage or white beans (aka navy beans) with the ham bone left over from sunday feast. Either one slowed simmered all afternoon with a skillet corn bread on the side.

 

[toppop52]

In Re: vinegar in marinate...Lime (and other citrus) juice does the same thing as vinegar....
If you're not afraid of trying something...get some "fresh" fish...flounder and just about any other saltwater species as well as bass, bluegill etc. etc...separate the fish flesh in its natural segment and just cover it in fresh lime juice and refrigerate it...it will turn what through just like it was baked or broiled etc. (without the browning)...in fancy joints they call it "Ceviche"...

In re: pronunciation...around here...the ground hominy dish usually served at breakfast and at fish fries (sometimes with cheese)...is commonly referred to as "gray-its" [sic]

We use to put freshly caught tuna in lemon juice while offshore fishing out of Oregon Inlet, NC. You could leave it right in the sun on 85 degree day and it would "cook" with no spoilage in about an hour, it was great!
By the way, I love some grits!

 

[mjarrels]

I can't remember the name of the dish... but it was raw beef (flank steak?) raw and cover with lime juice with hot bonnie peppers and left to cook in the lime juice. It was one of my favorite Guam dishes. The mess cooks in the USS Rangers chief mess would make it.

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