“Squirrel is great because you don’t really have to season it. The flavor is naturally strong in a decent way. Just fry it in some oil and put it in whatever you please. I always made spaghetti sauce with it.”

"I had to explain to my friend in England that the pumpkins we use for jack-o'-lanterns are not the same kind you use in pies."

"Squirrel is great because you don’t really have to season it. The flavor is naturally strong in a decent way. Just fry it in some oil and put it in whatever you please. I always made spaghetti sauce with it."

"I soak squirrel in buttermilk before cooking it, and it's always good. I'm not entirely sure why I'm supposed to do that, but on my great grandma's recipe cards, that's what it says to do."

"It's so unfair because just about every country in Europe has some dish that's balls of ground or finely chopped meat covered in sauce. All we do is make the ball bigger and loaf-shaped, and suddenly it's strange."

"Definitely one of my favorite road trip traditions when heading south is to stop at a gas station and pick up some boiled peanuts. I get a kick at the range of pronunciation, from 'bald' to 'bowled,' I never quite know which I should be asking for, lol."

"I love the diplomatic way you simply call them 'pork trimmings.'"

"Yes! I keep seeing comments from British people who think biscuits and gravy is a hard cookie with brown gravy, and that sounds awful. Our hot flaky biscuits with sausage gravy are a real comfort food."

"In Central Kentucky, we have banana croquettes. Chunks of banana rolled in mayo, then in crushed or chopped peanuts. Everyone thinks they sound horrible, but I’ve never met anyone who has tried them and doesn’t find them delicious."

"American, Betty Crocker-style casseroles in general sound disgusting, but often they turn out to be really tasty, in my experience."

"Why ruin perfectly good turtle meat by putting it into soup? Roast that up with salt and pepper, and you’ve got Sunday dinner!"

"I grew up in MN, and 'garbage plate' always referred to a platter with all of the fried foods at a dive bar! Interesting how the same term is applied differently depending on where you are in the country!"

"It’s done in the Midwest, too. I grew up eating it in IA, and my husband’s family had it in IL. Sooooo good. We have cottage cheese and peaches in the fridge right now, actually."

"I love these things. Fluffernutters were one of the alternative sandwiches available for people who didn’t want the main school lunch in elementary school. The other alternative was ham and cheese."

Note: Responses have been edited for length/clarity.