Have any of you "smuggled" food from another state to be able to make your hometown dishes.
Mine is Crawfish. When I go home I bring back crawfish so I can make some cajun dishes. Crawfish Fetucchini, Crawfish Etoufee', Crawfish Bisque, and of course gumbo.
I "smuggle" 8lbs per trip that I make there. I only have 1lbs left and was supposed to go there next week to visit family, which is second to my ultimate goal of getting more crawfish, but some circumstances that some of you already know have prevented such a trip.
Have you ever had to do such things to get your food "fix".