Are transparent pie and chess pie basically the same thing?

Nothing better than a piece of either IMO!

 

They're pretty darn close to each other, yeah.

I forgot to mention chocolate gravy. It is made to eat with biscuits, but is really more of a chocolate sauce if you will. I know lots of people in Pike County who eat it, sort of a desert for breakfast. I don't know if anyone who lives away from here ever had it or not?

 

There's nothing better than chocolate gravy.

Recently I had a conversation with mcpapa where he said a Mason County local favorite was transparent pie. I'd never heard of it before so it sounded interesting.

 

 

His wife said she knew someone from Pike County who introduced her to combination meat sandwiches. She had never heard of that before, although it is a staple around here for picnics and such. It is really a sort of spread made from ground baloney, ham, cheese, pickles, mayo, etc. similar to what a lot of folks call ham salad.

 

 

I've read several times about the Goetta (sp) that the NKY folks love to rave about, but I admit I have no idea what it really is.

 

 

Have you folks in other parts of the state ever tried these foods? What local favorites do you eat that maybe the rest of us are unfamiliar with?

 

Although my wife makes these and makes them well, even she will admit that the place to get them is Magee's Bakery out on Orangeburg Road.:thumb:

I know a lot of folks here in Nelson Co. who eat scrapple.

I know a lot of folks here in Nelson Co. who eat scrapple.

Interesting...I spent 50% of my youth in NC and had never heard of it before BGP.

I know a lot of folks here in Nelson Co. who eat scrapple.

 

Pan-fry it in about 1/2" slices, crispy on the outside and soft on the inside, dip in ketchup or make a scrapple and fried egg sandwich. A little bit of heaven here on earth.

Pan-fry it in about 1/2" slices, crispy on the outside and soft on the inside, dip in ketchup or make a scrapple and fried egg sandwich. A little bit of heaven here on earth.

 

Made up a batch of scrapple over the weekend actually. We're working on piecing back together a family recipe for it that has kind of been lost over the years.

Although my wife makes these and makes them well, even she will admit that the place to get them is Magee's Bakery out on Orangeburg Road.:thumb:

 

NOBODY does 'em better!

Only heard of Goetta and scrapple of the mentioned items. I guess the two are similiar. I love the former, and have never tried the latter.

Picked this up at the Kroger store in Ft. Mitchell last night. I'm interested to give it a try and see how close it is to the homemade stuff I'm used to...

 

^ Yummy stuff. Check out those ingredients - pork, pork stock, pork skins, pork livers, pork hearts. A pork heart a day keeps the doctor away.

^ Yummy stuff. Check out those ingredients - pork, pork stock, pork skins, pork livers, pork hearts. A pork heart a day keeps the doctor away.

 

I learned that when you make it at home, you have to use the fall-off and organ meats (tongue/heart/kidneys/livers/cheeks) in order to get it to taste right. The primary and secondary cuts of pork just don't give it enough flavor.