Traditional MD foods

Merlin99

Merlin99

Visualize whirled peas
PREMO Member
Tigerlily said:
They all looked good. I will have to get with my mom and see if she knows what he would like best. His birthday is January 2nd and he said that he never had a birthday cake much less presents while growing up. In fact he can only remember being told Happy Birthday a few times. He said it was due to being the day after New Years and everone was too tired, done with the holidays or to hung over to care.

They are coming up right after Christmas so as a suprise I am going to have a cake for him and we will all celebrate together.
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This company makes and ships a small version for anyone who want to try a Smith Island cake without having 10,000 calories sitting around tempting you. I've gotten several different flavors there and all were good, my favorite though is the original, yellow with chocolate frosting.

http://www.smithislandbabycakes.com/
 
R

red_explorer

Well-Known Member
Homesick said:
Smith Island Cake



"Effective October 1, 2008, the Smith Island Cake became the State Dessert of Maryland (Chapters 164 & 165, Acts of 2008; Code State Government Article, sec. 13-320). Traditionally, the cake consists of eight to ten layers of yellow cake with chocolate frosting between each layer and slathered over the whole. However, many variations have evolved, both in the flavors for frosting and the cake itself."

Smith Island Cake, Maryland State Dessert


"Spoon Bread

A classic from Maryland's colonial times!

Ingredients: 1 stick butter 2 cups white corn meal 3 cups boiling water 5 Tbsp. sugar 1 tsp. salt 3 well beaten eggs 1 1/2 cups milk

Instructions: Add butter to boiling water and gradually stir in corn meal. Cool. After cooling, add to the mixture the sugar, salt, eggs and milk. Mix well and pour into a buttered casserole
dish. Bake at 350° for 1 hour. Serve hot. Serves 6 to 8. "

Maryland Side Dish Recipes
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Spoon bread is also Colonial Willliamsburg.
 
A

abcxyz

New Member
Milk? I would have thought it would have been MD 20/20.

MD 20/20 is an American fortified wine. MD 20/20 has an alcohol content that varies by flavor from 13% to 18%; most of the 18% varieties have been discontinued, although Red Grape is still available in 18% ABV. The MD actually stands for its producer, Mogen David, however, it is widely known as "Mad Dog." Originally, 20/20 stood for 20 oz @ 20% alcohol by volume (ABV). Currently, MD 20/20 is neither sold in 20 oz bottles nor at 20% ABV.
 
mitzi

mitzi

Well-Known Member
MDSupremacist said:
This explains why you see it in Florida:
The Story | marylandfriedchicken.com
Since the days of Mary Randolph, perhaps no one has done more to make "Maryland fried chicken" a familiar term than Albert Constantine, actually a native of nearby Wilmington, Del. After moving to Florida in 1959, Constantine, then 39, decided to become a restaurateur. With only "$2,500 and good credit," he bought a place in the Orlando area, dubbed it Constantine's, and served a traditional full menu.
Two years later, another newcomer appeared on the local dining scene--an honorary Kentucky colonel named Harland Sanders. "He had a line outside his store every day and all day Sunday," Constantine complains. "I figured I could do business like that too."

But first, he had to come up with a counter to the colonel's meal ticket. Constantine had a "broaster," a pressure-fryer for chicken, and he decided to put it to use. He experimented with thousands of combinations of ingredients; eventually he came up with a breading that he says incorporated 21 herbs and spices. Then he pressure-fried the chicken in pure peanut oil.

"It wasn't greasy at all," Constantine contends. "It was the best chicken in the world."

Now ready to engage the colonel fowl for fowl, Constantine had a stroke of marketing genius. A few years earlier, Maryland-based aerospace giant Glenn L. Martin Co. (now Lockheed Martin Corp.) opened an Orlando plant, which brought a wave of Baltimoreans to town. Eager to exploit the Mobtowners' likely need for "a taste of home," Constantine went for the jugular: "I called my place Maryland Fried Chicken and put up a 35-foot sign. From day one, people snapped it up."

He went on to establish a chain of MFCs that earned him millions before he finally sold the franchise operation in 1975. Retired since then, he says he spends his time "dancing with pretty ladies" and traveling. Meanwhile, MFC eateries still thrive in a host of states, although not their namesake; the nearest outposts are in Bethlehem and Easton, Pa. But they still get most of their birds from Delmarva producers--and, Constantine says, still traffic in the nostalgic ideal of family farms and picnics in the sun.

"I hear it's a good way of life," he says. "I guess for a lot of people, the chicken represents that."

Original Article: Bird is the Word: At Picnic Time, There's Something About Maryland Chicken | Baltimore City Paper

Click here to browse a list of Maryland Fried Chicken restaurants. The list is sorted by state.
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Thanks for that info.
 
MMM_donuts

MMM_donuts

New Member
MDSupremacist said:
If anything it should be a local beer. Don't drink that corporate garbage. Support local breweries.

* I know Boh isn't local, I'm talking about stuff like Heavy Seas, etc
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Speaking as the wife of a home brewer, there's really something to be said for repeatable results in a beer. Otherwise there would be some Dogfish Head 120 IPA in our house right now. While it isn't our beer of choice, we really respect the Miller Lites and Budweisers.
 
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