Cody Winchester tweeted this link, but that doesn’t stop me from swiping it.
It comes from AmericanFoodRoots.com.
It talks about foods from each state, which is South Dakota means cream-can soup. Granted I come from a long line of fine diners (that’s snark, BTW), but I’ve never heard of this:
“The cream can supper is South Dakota’s answer to the New England clambake. A vintage 10-gallon cream can—the kind with a wide mouth and handles on either side—is filled with corn on the cob, potatoes and other assorted vegetables and sausages. Water (or beer) is added and the vessel is set over an open flame to cook.”
There’s no mention of chislic, but the author does talk about cooking pheasant. How many of you have ever braised it with a tangerine stuffing?
That’s what I thought.