Question for the foodies...

What are you foodies eat at home that is healthy and tasty? And if you go out what places you preffer (I hope for some well known spots in US)???

Thanks for the recipies,
Z

Ziana, where are you writing from?
The USA is a BIG place. Are you looking for regional American foods from eateries?
The food inNew England or Seattle is much different than Miami or San Diego, for instance. It's becoming less so, as
some foods are universal across the US, other specialities are much more regional in Nature.
Like Livermush or Lutefisk, crawdads and Burgoo.

biscuits and gravy

Steamers, corn on the cob and lobster

clam chowder

Or from last night's menu - Fried Green Tomatoes and She Crab Bisque with a bit of sherry

Fried oysters

Barbecued meat, which varies greatly from region to region. Texas, St. Louis, Memphis, Carolinas, etc.

If you match up regional foods to the 9 Nations Of North America-
http://en.wikipedia.org/wiki/Nine_Na..._North_America
You'll have a accurate overview of Food in North America.
check these 2 too:
http://www.chowhound.com/main.html
http://www.roadfood.com/

I said YOU eat at home...YOU wherever YOU are...

an I please, have Fried Green Tomatoes and She Crab Bisque with a bit of sherry

recipy? Yumm! Thanks

YOU YOU YOU

Be eschewed...

Bless you.

I'm done. + I don't know how to be eschewed.
Eschewed out, maybe, but 1 mother is enough.

For YOU to CHEW,Ziana:
This time of year, in Northern CA, nothin'
absoulutely nothin'sez lovin' like a whole cooked Dungeness crab, fresh sourdough bread, green salad with
avocado, carrot and celery and a yummy
local Chardonnay-a Martin-Ray would do!

R5

Bring it on, razzle!

What an interesting link, bbgboy!

It's the best thing on this thread.

Yeah, best, except question was little more personal....what YOU eat? YOU! Got it?

Of course I got it. I was trying to be subtle (as have others) but it is lost on you.

Your tone is offensive.

Favorites for this time of year in Alabama (cold one day, hot the next):

Seafood gumbo

Pot roast (if company is coming, upgrade to Bourguignon)

Soup made from leftover pot roast

Cornbread

Turnip greens (this week brought to us by a carpenter doing some work for us)

Sand tarts left over from Christmas (just take one from the bag in the freezer).

Byrd