patandchickens
Deeply Rooted
By preference the eastern Carolina version, just pig with some vinegar and hot pepper sauce put on it. (I actually have a stove-and-oven recipe for making household size amounts of a pretty fair imitation, if anyone wants). But the Western Carolina version is pretty ok too, especially sine I haven't had either in years. <drool>sgtsheart said:Which version of barbeque Pat? <snip>
P.S. I have a pretty good recipe for green tomato parmagiana, ever had it?
Green tomato parmigiana sounds interesting. Never thought of doing that. Do you make it like chicken or veal parmigiana only w/ fried tomatoes?
Apologies to whomever was trying to talk about amaryllises
Pat