The pies were dusted with powdered sugar and eaten hot.
The state also has an "official" barbeque championship. Top crops: Alabama Agricultural Statistics Recipes The National Cookbook/Sheila Hibben lists these recipes for Alabama: Aunt Sue's snowballs, Baked oyster omelet, Beaten biscuits, Brains with brown butter, Brown chicken stew, Chicken turnovers, Christening cake, Corn pone, Crab cocktail, Curds and cream, Dewberry roll, Fish pudding, Fresh fig ice cream, Ginger loaf, Green corn cakes, Hot Scotch, Methodist biscuit, Potato soup, Rich Amella, Roast partridge, St. If you need to make something (easy, inexpensive) for class? Pour into a well-greased pan and bake in a quick oven." ---The National Cookbook: A Kitchen Americana, Shelia Hibben [Harper & Brothers: New York] 1932 (p.
14) [NOTE: Quick oven usually means 475 (very hot). Check for "doneness" with a toothpick or barbeque pick.
Seals were hunted all year round, and the Inuit found a use for almost every part of the animal.
With the exception of the bitter gall bladder, all the meat was eaten, usually boiled or raw.
With the introduction of modern Western-type food, including convenience foods, over the past two or three decades, the Inuit diet has changed, and not for the better.
The consumption of foods rich in sugar and carbohydrates has resulted in tooth decay and other diet-related problems." ---Worldmark Encyclopedia of Cultures and Daily Life, Volume 1: Americas, Timothy L. 246) "The greatest challenge to Eskimo survival was not the cold, but the difficulty of obtaining food, since the only food resources their country provides in any quantity are mammals and fish...
When they did cook food they normally boiled it, usually lightly, and drank the broth...
Vegetable products entered the economy in various ways. Subsistence food for the Inuit of Alaska included whale meat, caribou, moose, walrus, seal, fish, fowl, mountain sheep, bear, hares, squirrels, and foxes.
Pale wine made from native grapes and oranges; peaches baked in sugar-crust tarts; baked, stuffed Gulf snapper; and and endless variety of aromatic soups and sauces were being served.
Native squash was baked and candied, and Gulf shrimp were used in bisques and jambalayas...
Because cuisine is not easily defined by political boundaries.