Quote:
Originally Posted by ArmchairGeneral
I can't eat that stuff, dude, I'm only half southern. Of course my dad's from Queens and he likes it. I'm concentrating on the mater sammitches right now anyhow. Soon to be supplemented with blackberry cobbler...
...and ice cream...
...mmm...
...
...
...where was I?
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I agree. Livermush has got to be one of the nastiest things ever made. And I was born and Gastonia and raised in Kings Mountain till about the age of 10.
Everyone else in the family loves the stuff. They would call me at Camp Lejeune to ask when I was coming home and "Don't forget the cooler full of livermush. And livermush isn't a coastal thing either. So I couldn't get it in J-ville or Wilmington.
Mater sandwiches. Maters fresh from the garden smothered with Dukes mayo and washed down with sun tea Mmmmmmmmm.
Its the only thing I eat mayo on. Except for maters, mayo is the devils sauce that isn't fit to eat. Only Dukes is fit to eat anyway. And it needs to be fresh.
Time for a post midnight snack
For those of you that don't know nuthin
From Wiki
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Livermush is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Vaguely similar to scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia[citation needed] . Livermush is colloquially known as poor man's or poor boy's pâté.
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush
It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold.
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