What to take? What do you miss most?

I keep making my mom send me flavored coffee whitener.  Obviously, she can only send the powdered kind.  I really miss the liquid though (Coffeemate Vanilla Nut in Dunkin Donuts coffee)!!! 

I just love love Old Bay!  Yum!  I may not be able to give you Blue Crabs, but we can find something to douse in Old Bay I am sure...Nice Shrimp (er prawns).

Howbo there are indeed differences in the pancakes.  The batter you described would be akin to that used for crepes if thinned out.  There are tons of different types of pancakes to include things like banana oat and lemon. The tricky part for some people is that you have to at times adjust the dry to wet ratio because of weather/humidity and the like.  Much like when you bake bread. 

It really is what you grew up on and what you like.  Some people grew up on "convience food" then that's what tastes like home to you hence the desire for it.

As for corned beef...do not get me started.  I took two Brits to Katz's Deli in NYC and they were so disappointed in the corned beef.  They wanted the tinned stuff.      Sorry just me..... I do wonder if one can buy a slab of beef and brine it yourself... hmmmm.....And pastrami.......Reubens!

Here is a Pancake Recipe Howard.  Try it -you will never go back!

2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups buttermilk
3 large eggs, separated
1 1/2 teaspoons vanilla extract

Butter
Pure maple syrup (or LYLE'S) 

Whisk flour, 2 tablespoons sugar, baking powder and salt in large bowl to blend. Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick). Using electric mixer, beat whites in medium bowl to soft peaks. Add remaining 1 tablespoon sugar and beat until stiff but not dry; fold into batter.

Melt butter/cooking spray on griddle or in heavy large skillet over medium-low heat. Working in batches, pour batter by 1/4 cupfuls onto griddle. Cook until pancakes are golden brown, about 3 minutes per side. Transfer to plates. Serve with syrup.

Makes about 22 pancakes. You can sprinkle berries or chocolate chips or whatever on e top before flipping over.

OMG pure maple syrup is the nectar of the gods.

i can remember growing up, and there was a fresh coat of snow on the ground and we'd run out and scoop off the top coat of snow and put it into bowls and then pour boiling pure maple syrup over the snow.  it would harden into a gooey taffy type thing and the snow would be all mapley.

and then there are maple and cider donuts

and tapping the trees to make the syrup.

(this is where the New Englander in me comes out)

I couldn't have it any other way. 

I took two Brits to Katz's Deli in NYC and they were so disappointed in the corned beef.  They wanted the tinned stuff.     

Oh, my goodness!  What I'd give for one of their salami sandwiches.  Can they PUT enough meat on the sandwich?!?!

MMM..pancakes!!!!!!!!

Just had waffles with maple syrup this morning...after reading about it on here I had to have that for breakfast!

Lakeland

Lakeland sells the Vanilla I use so that's good.  It is actually about $20 at Whole Foods so this is cheaper at the moment. YEAH!

Aren't there any Southerners here who miss Rotel cheese dip?! What I wouldn't give for a can of Rotel tomatoes and big old box of Velveeta.

Now this brings up another good point: corned beef. I've had corned beef hash at a great tea shop here in Devon that was very similar to the US version (so I'd love a recipe Peedal!). However, am I not right in believing that there's a major difference b/w US and UK corned beef? I mean, you can't get a true corned beef on rye easily here, can you?

Skip the corned beef here.... it's like grainy spam.  Go for 'salt beef', and you'll be in heaven!  It's just like US corned beef.

What's Old Bay?

Broxi..thanks for the heads up on the salted beef front!

Old Bay in a spice mix used to make Blue Crabs and Shrimp.  It works great with all sorts of dishes as well.  I use it for crab cakes.  There are others and some will swear by different brands.  It's sacriledge in VA to suggest anything else.   

http://www.mccormick.com/content.cfm?ID=9084

It's sacriledge in VA to suggest anything else.

Errr, make that MD!!!   

    Okay Chesapeake Bay!

I ditto Broxi's recommendation on the "salt beef."  Sainsbury's makes this amazing Taste the Difference Salt Beef Sandwich which is on rye bread and has pickle (not Branston - actual sliced pickles) and is absolutely lovely!

Oooooooh, gonna have to hunt this down! 

Aren't there any Southerners here who miss Rotel cheese dip?! What I wouldn't give for a can of Rotel tomatoes and big old box of Velveeta.

Yes!  My mom used to make a big bowl of Rotel dip and my brother and I would devour it in a minute...lovely with a big bag of Tostitos!  :-)

Never thought I'd say it, but I could do with a big ol' hunk of Velveeta right about now!