We were in South Pittsburg, Tennessee this weekend and visited the Lodge shop.
I found this tiny doc below about how they are still making cast iron skillets at the factory there (they’re the only company still making them in the US):
http://vimeo.com/moogaloop.swf?clip_id=9848971&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1
Well, I knew we would be there around lunch time, so I looked on Chowhound for recommendations and found the Dixie Freeze there:
Well, I knew we would be there around lunch time, so I looked on Chowhound for recommendations and found the Dixie Freeze there:
They have a meat & three – type menu, so we shared that with the boys…chicken & dumplins, blackeyed peas, green beans, and cornbread.
In some parts of the country – like in the Carolinas, the dumplins in c&d are more like pasta or pastry strips than big, billowy almost-biscuits like we do in Alabama. It was more chicken & pastry here:
The other thing we got was the Dagwood. I didn’t have the faintest idea what a Dagwood was/is, but their sign outside read, ‘Dagwood Sandwich is Our Specialty’ so….. Av said that a Dagwood is named after the cartoon character, who has sandwiches with *everything*:
Surprise! Here it is (from top to bottom) bun, lettuce/onion/tomato, cheeseburger patty, bacon, toast, cheeeseburger patty, bun. Not really for me. Av and I took it apart and he ate some and I had a little too. For whatever reason, I just wasn’t ‘feeling’ the food here. I bet they make great milkshakes, though.
Now, I would never tell you about a so-so experience without a reason, right!?
So…for some reason, I looked on Flickr for what Dagwoods are at other places, and found this!! A cake (cake!) made to look like a super-tall, super-cute sandwich. It’s made by Studio Cake Design in San Francisco, and their website shows that they won one of the Food Network cake challenges.