Pizza

[JetMechZ16]

Originally Posted by markids77

Vidalias are white but not all white onions are Vidalia. There's an area in Georgia that has trademarked the onion type, the soil and weather conditions and branded the onions grown there as "Vidalia". As a result, the exact same onion grown in a neighboring town, planted on the same day and harvested on the same day can only be called a "Sweet Onion". Because of the unique soil profile and optimum growing conditions these onions do taste different (BETTER) than those grown anywhere else. Look for Georgia Sweet Onions and get the Vidalia experience without the markup!

https://www.vidaliaga.gov/cvb/page/onion-museum

The Vidalia Onion Museum provides you with an interactive, historical experience. The 1,300 square foot space is filled with an array of educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. Exhibits in our museum include: Pioneers, Problems, and Promise; Recipe for a Vidalia Onion; Protecting a Name and its Fame; A year-Round Job; Onion Town; and, a Living Exhibit. The Living Exhibit allows guests to see the real thing actually growing in the smallest registered Vidalia onion field right in front of the museum.

To arrange museum tours, please call our office at 912-538-8687.

[Little Red L98.]

Looking good OP!



Dried anchovies are common in Japan. So is dried cuttlefish. Been eating both since I was a wee tyke. Now I am just wee but still enjoy them.

[SnikPlosskin]

Y’all need to try smelt pulled from Lake Michigan in sub zero weather, breaded, deep fried on the dock alive and eaten whole. Eyeballs, turds, fins and all.

On second thought, ain’t nobody need to try that. But behind the cheddar curtain those folks love that shit.