A lot also settled in the farmlands of Western Kentucky and brought sheep farming along with them, which is how it emerged as a very intense (mutton, pork, chicken, beef) bbq region.
Pretty much the whole of the Middle East, and consequently most of Glasgow following the various diasporas.
There used to be a place on Allison Street that did a kind of mutton liver and spinach stew with fenugreek and green chillis that I am currently right at this moment prepared to drive a 12-hour round trip to buy.
Owensboro has the best
Old Hickory is the place you want, but there's also like a week of bbq festival every year with dozens and dozens of cooking teams. You'll find pockets of bbq in Madisonville, Lexington, Louisville, etc.
The mutton and chicken and pork is long cooked, low and slow, over hickory wood, and the baste and sauce has a lot of vinegar in it that breaks down the tough meat and makes it super tender. It's not spicy like the US west or southwest, and doesn't have all the sugar that Kansas City bbq does.
A lot also settled in the farmlands of Western Kentucky and brought sheep farming along with them, which is how it emerged as a very intense (mutton, pork, chicken, beef) bbq region.
Wait, where is BBQ mutton a thing?? I need a specific location for Waze, stat!
Pretty much the whole of the Middle East, and consequently most of Glasgow following the various diasporas.
There used to be a place on Allison Street that did a kind of mutton liver and spinach stew with fenugreek and green chillis that I am currently right at this moment prepared to drive a 12-hour round trip to buy.
Owensboro has the best Old Hickory is the place you want, but there's also like a week of bbq festival every year with dozens and dozens of cooking teams. You'll find pockets of bbq in Madisonville, Lexington, Louisville, etc.
The mutton and chicken and pork is long cooked, low and slow, over hickory wood, and the baste and sauce has a lot of vinegar in it that breaks down the tough meat and makes it super tender. It's not spicy like the US west or southwest, and doesn't have all the sugar that Kansas City bbq does.
It is very, very good.
Also, burgoo soup!
surely you mean overbearing English, old man?
No, we just found Nicola sturgeon’s hacker news account
Ya, the Scotch-Irish were the Brits doing the overbearing in Ireland.
Let’s also not forget that the Irish lords that the Anglo-Irish supplanted were themselves the descendants of Normans.
This is incorrect. It was the Britons that were ruled by saxons and then normans, not the Irish (until the invasion we’re talking about obviously).
No, they weren't, not in a meaningful way.
Appalachian Fae, mysterious lights, all the stories. Love it.
On the island of Ireland those people _are_ the overbearing Brits.
The English were in there centuries before them.
Scotland and Ireland were exchanging population for millennia because they are physically close. As soon as England got involved, trouble began.