nonblonde007

davebr, Thank you. I checked the map and Fayettville seems to be only around a hundred or so miles from me. Sounds like an Awsome reason for a road trip!! Its very difficult to get good cuts of meat here, I can't even find shank or soup bones. Odd, considering that there are cows all around me. I am currently looking for a couple of cow/calf pairs, and am even having a hard time finding those. I can't wait to have all of that beautifuly aged meat and every kind of "nasty bits" to experiment and play with. I am just learning grits, they are Faaabulous! Thank you so for all the advice. shellfishfiend, No one had to tell me about the pot liquor, I figured that one out instantly, seemed more polite than just tipping the bow up and licking the insides in public! Thanks for the welcome, and for sharing my sushi withdraws. Nice to know I'm not the only one. Everyone around here gets a fastinated, horrified glaze in thier eyes if I mention raw fish. For some reason a certain type of doctors name keeps comming up in conversation.......... kidding, well sort of.

I found a lollipop with a scorpion in it once in a tourist shop by Mt. Rainier, Had to buy it! The boys were gagging as I sucked it closer and closter to the critter. It actually had no real flavor or texture to it. I was a little dissapointed. I Wanted to be blown away by this new thing, but...... On a similar note, I allways eat the worm in mezcal! No taste, but at that point, who realy cares!

I have lived nearly all my life in the far north, Wa. and Alaska. Just moved to Arkansas last fall, and loving it! Soooo much to learn and experience. On the upside, the food here is sinfully delicious! Everything is deep fried, seasoned and bacon-greased to perfection. I will have to definately exercise more! I've been introduced to fried pickles???? frog legs, fried corn, fried okra and green tomtoes,(Yum!) catfish...who knew it could be so good, what we got up there tasted like dirt! Oh, and not to forget Crawfish!!!!! Wow! I even learned to suck the heads! (I'm so proud of myself) Cornbread. mmmmmmmmm Greens, I allways believed that you mustn't cook any veggy that long, I was sooooooooo wrong! I've discovered that there is No waste of any part of the animal, especially the pig. Still, I have so many questions............ The downside, which actually has an upside also, because I have had to learn to shop online and cook the things that aren't avaliable here, There isn't an asian market, sushi, or Pho for at least 200 miles from here! No fresh oysters and clams. The crab and salmon are Frozen. Ick! I would allmost kill for Korean! Thank god for the cooking forum! All that aside, these are the most honest, kind, helpfull, sweet, and friendly people I have ever met. It seems that food, and the sharing of it, is the southern way of saying "welcome to our world, make yourself at home". So, fill me in, I want to learn all there is to know about this slow and easy lifestyle and ways of cooking. What other delights of southern food and hospitality do I have yet to experience? Thanks for the warm southern welcome to all.

THAT is the best idea yet! In fact, I'm going to buy another bag today and get it started. I Love Limoncello, *sigh*, thanks for the recipe

Racheld, Thank you so much for the welcome! It is truly beautiful here, I feel like I am living a slow, sweet vacation. Just purchased a fab home and 40 acres, for the first time, I am growing my own steak and 3 dinner! Yes, translation would be more than welcome, if I can figure how to spell the things I think I'm hearing. Yeeaaahhhh buuuddy

In a Heartbeat! (just to see the kids squeel "groooosssss"! It's never too early for Halloween. I have 3 teen sons, and every year we throw the Biggest Halloween party, all the kids come,50 or more, including ones none of us have ever met before. We lived somewhat rural with 5 acres, Loads of places for haunting and fun. I would always go to the Asian Markent and buy every discusting (to the children) thing I could find, and there is Plenty to be found there. Pigs snout, intestine, ears, tails, bung, (yes, I did say bung) uterous, dong, (I don't recall exactly what they labeled it) fish eyes, cows blood, and any fermented fish item I saw. I would cook all this up, to be on the "no lawsuit" side, and deposit the brew into a large cauldron, along with small wrapped gifts of money and prizes. Believe it or not, the kids, girls too, lined up for miles to dunk their heads in this stinky mess, (even after I held up and demonstrated what each item was) and bob for prizes. The ones who dared to actualy taste the grossest thing won the big award. I LOVE Halloween!!! So much fun. No, It's never too early for Halloween! And Yes, I would eat that, and smile even if it made me want to gag.

Smithy yes, I did put the lemons in whole, it was from the juice to cover them. I love the lemon salt idea! andiesenji I went ahead and froze them, but am considering getting more just to try the simple syrup. Thanks to everyone for all the great ideas, that is the reason I have been lurking in the background for so long, you All are so generous with your wisdom and humor. I feel right at home here.

Thank you very much. Will they keep long this way?

Hi everyone! This is my first post, although, I have been lurking for a very long time. I just made my first jar of preserved lemons and can't make myself toss all those wonderful rinds! Does anyone have any ideas on how to either dry or preserve them? I so adore grated rind on many dishes, and drinks, it seems sacrilege to see them go to waste. Thank you