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Wrapped around fresh mozzarella!

Love olives, but not the canned ones, or the overly salted jarred with the little pimento in it kind, although they are good in Cuban piccadilla. Sicily has a bar/tavola food called a cippolina - a small square pastry filled with pizza sauce, mozz, ham, onions, and one oil cured, make your hair stand on end black olive. OH YUM !

When in the 4th grade, a friend of mine and I *HAD TO HAVE!* Pepperidge Farm Hunter's Soup and Tasty Fries for our lunch on Saturday. Mmmmm, overly salty soup + overly greasy "fries". Miss them much !

Absolutely with fresh mozz... and a chewy bread.

My ex mother-in-laws field peas with snaps... as a Northerner, I had never even heard of them, but after having to help shell them, I wasn't going to turn them down. Deelicious! It became one of my crave items every time we went to her house. My ex father-in-law mustard based SC bbq sauce in which he repeatedly dipped half chickens in while grilling them. He caught me licking the pan after dinner once and although I had really just met him not too long before, I think it cemented our relationship.

I once attended a fish fry where there was so much already fileted fish that the cook got very tired of cooking. When he was down to a ziploc bag full left, he couldn't take it anymore. I offered to "do something" with the last bag, and with the minimal fish camp kitchen ingredients, managed to turn out a passable catfish court boullion, which went over very well, as our fish frying host was indeed Cajun. A search on "catfish court boullion" will yield recipes, but it is basically the fish in an onion, celery, green peppers, & tomato, creole seasoning stew served over rice.

Thomas Keller

Ah, the only thing I really miss about South Carolina... that mustard based sauce. Those ribs look heavenly.

Sucker for a medium rare filet.

Wow... this is a tough choice, but the tenderloin side of Porterhouse (medium rare) gets my vote.