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<p>I had a recipe for how to cook a country ham that came from my friend’s 90+ yr old mother from Kentucky. (Actually, the ham in question had been cured by his deceased cousin…it was quite an old ham, and it turned out that we could not resuscitate it.) The recipe started out, “Take a 50 lb lard can…” :D</p>
<p>I firmly believe in using a couple of tablespoons of lard among the shortening mixture in pie crust. Great texture.</p>
<p>When my daughter was in 7th grade we brought one of her friends from here in New England on vacation with us to visit relatives in South Carolina. We were at a buffet restaurant, and Friend came back with a piece of pie for dessert. She took a big bite and made the most awful face I’ve ever seen.<br>
Me: “What’s wrong? Are you ok?”
Friend: “I thought that was Banana Cream Pie.”<br>
Me: “Oh sweetie… that’s Key Lime.”<br>
At least I had remembered to warn her about sweet tea and that if someone asked if she wanted a coke it was fine to reply, “Yes, can I have a Mountain Dew?” </p>
<p>As for those heading to snow-prone areas for the first time, there is ONE important rule for driving in snow:
Drive in such a way as to avoid having to make any sudden moves. (This means keeping enough following distance that you don’t have to slam on brakes or jerk the wheel, and allowing plenty of time to gradually slow down before intersections.)
The only other rule you need to know is to try not to come to a complete stop on an uphill, you may never get started again. If traffic is backed up, wait at the bottom of the hill until it’s clear enough for you to get to the top.</p>
<p>There is ONE rule for driving in ice: Don’t. There’s no way to do it safely. And black ice is just as bad - but it usually melts really quickly. Black ice at 7am may be dry roads at 9am. Freezing rain, on the other hand, can coat everything with a thick layer of ice that takes hours or days to thaw… just stay home. </p>
<p>My D was in North Carolina and it snowed. She was so excited, but I warned her not to leave campus - “I know it’s only 3 inches but they don’t have sanders.” She texted back, “Too late, we’re at the mall…” :rolleyes:</p>
<p>I was at my neighbors house last night and we were all amazed that our friends son in law, who grew up and went to college in Long Island, had never heard of Chesapeake Bay Seasoning. The rest of us (from upstate NY, Eastern PA, Delaware and MD) had all grown up with it. It’s a staple in our house and I use it on everything from butter dipping sauce with steamed shrimp, to (of course) crabcakes to crabby french fries and sometimes popcorn.</p>
<p>Reminds me- when schools close and the town doesn’t shut down- go to the mall…</p>
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<p>This can happen even if the hill doesn’t seem very steep :(</p>
<p>@kathiep do you mean Old Bay? I’ve never heard it called Chesapeake Bay Seasoning before. We were at Hershey Park in PA, and my husband sprinkled what he thought was Old Bay on his fries. It was cinnamon. Then he knew why people were giving him strange looks when he was pouring it all over his fries. </p>
<p>Sent from my PC36100 using CC</p>
<p>[Old</a> Bay Seasoning vs. Chesapeake Bay Seasoning. - General Topics - Chowhound](<a href=“http://chowhound.chow.com/topics/446509]Old”>http://chowhound.chow.com/topics/446509)</p>
<p>My wife’s an Oregon native. Several years ago we were traveling in Maryland and she insisted that we stop for crab. She soon found out that Maryland crab isn’t anything like Oregon crab, especially with Old Bay seasoning. It’s basically an excuse to drink lots of cold beer.</p>
<p>Yes, silly me, I meant Old Bay Seasoning!</p>
<p>KY roommate mentioned hamhocks and beans quite a bit…don’t care to know what it is</p>
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Generally most medium to large sized towns in NC will have salt trucks, which is usually enough because less ice accumulates. Actually, if it snowed at night often times it’s well above freezing by daytime anyways, which means no ice at all. It’s when there’s an actual ice storm you have to worry.</p>
<p>geeps20- We always put a ham hock in the pot with green beans and onions. It adds a lot of flavor. If we don’t have a ham hock, we use part of a slab of bacon. It is less healthy than blanched green beans, but it sure tastes good. Is that strictly a southern thing?</p>
<p>That is the way my Midwestern family has always made green beans.</p>
<p>According to my vegetarian daughter, adding meat to most vegetable and potato dishes seems to be a very southern thing. She went to a friends Grandfather’s funeral in North Carolina and at the house gathering afterwards the only items without meat were a tossed salad and desserts. When she said that, it reminded me of a home-style place we went to outside of Roanoke, Virginia. I think she had an piece of corn on the cob, salad and dessert.</p>
<p>The Home Place restaurant at Catawba, Va. Yes, yummy southern style food.</p>
<p>My mom from Oregon always added a little bit of ham or bacon to green beans.</p>
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We called them “pocketbooks” in Virginia, but my wife from New York just calls it a “bag.”</p>
<p>You carry a purse which may contain a wallet in Washington. I had a friend from Arizona but mom was from east coast someplace who called it a pocketbook. It was a big joke between us and others. We were living in Eugene, OR and that term just isn’t used. She had a residual NYish accent of some kind so we always had to say it with the accent</p>
<p>I thought the purse/pocketbook thing was more of an age thing, then a regional thing. I call it either purse, pocketbook or a bag, depending on what comes to the tip of my tongue. My daughter tends to make fun of me if I call it a pocketbook, so that’s why I think it’s an age thing.</p>
<p>Zapfino: We were in San Francisco for vacation a few years ago. Being from NJ, I’ve cracked & eaten lots of crabs in Baltimore (Balmor) & Ocean City, MD (down at the beach). </p>
<p>Brown paper on the tables, mallets & Lots of Old Bay on the HUGE crabs, ordering them by size, by the dozen. </p>
<p>The dunginess crab we had in SF was ok, but not what was expected. The sourdough bread however, made up for it.</p>