Foo - Your regional cuisine

Whomever, sub, I think, posted about livermash/mush got me thinking. What do you all (yinz) have that no one else does? Yeah, thread has probably been done before *shrug*. don't care.

http://nozama.typepad.com/photos/uncategorized/2008/07/10/primanti_3.jpgPrimanti Brothers sandwich (http://en.wikipedia.org/wiki/Primanti_Brothers)

http://www.brianbutko.com/Isaly/ChH.jpg
Chipped ham (http://en.wikipedia.org/wiki/Chipped_Ham)

http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Plate_of_scrapple.jpg/270px-Plate_of_scrapple.jpg Scrapple (http://en.wikipedia.org/wiki/Scrapple)

and from my own peeps.

http://3.bp.blogspot.com/_082y5Fy539A/SZWH1I4LykI/AAAAAAAACwY/DnsA3vfxh6U/s400/bicol-express.jpg
Bicol express (http://en.wikipedia.org/wiki/Bicol_Express)

http://www.engbeetin.com/images/products/native_deli/pili_nut.jpg
Pili nuts (http://en.wikipedia.org/wiki/Pili_nut)

I don't know if its completely unique "only" to this area, but I think it is more of a Pacific Northwest thing.

Cedar Plank Salmon (not my thing).
http://img.timeinc.net/recipes/i/recipes/rs/2003/plank-salmon-rs-635603-l.jpg

Hmm, in Minneapolis? Nothing that is special just to us that I know of, but I don't get out much.

Way up north you get the lutefisk, lefsa, and klub, but not in the city unless it's for a special event or something.

TexMex and BBQ.

Cuban/Spanish food...yummmmmmmmmmy!

Grouper Sandwiches (if they're real)

Brains and eggs

http://farm3.static.flickr.com/2199/2274533552_407db5529a.jpg?v=0

Hmm, in Minneapolis? Nothing that is special just to us that I know of, but I don't get out much.

Way up north you get the lutefisk, lefsa, and klub, but not in the city unless it's for a special event or something.

Wha, no "hotdish (http://en.wikipedia.org/wiki/Hotdish)"?

http://upload.wikimedia.org/wikipedia/en/8/80/Hotdish.jpg

Dutch crunch bread (http://www.seriouseats.com/2009/06/california-eatin-dutch-crunch-bread-san-francisco-bay-area.html)is a NorCal (East Bay, specifically) invention. Best sandwich bread ever.

http://www.seriouseats.com/images/20090625dutchcrunch.jpg

Also, "Dutch Babies" according to Mill Creek. I made some from his recipe, but still have never seen them in a restaurant anywhere.

http://www.roadfood.com/photos/3812.jpg

Hmm, in Minneapolis? Nothing that is special just to us that I know of, but I don't get out much.

Way up north you get the lutefisk, lefsa, and klub, but not in the city unless it's for a special event or something.

A couple of years ago when we were visiting my wife's relatives in NE Iowa, we drove two hours to the lefse factory in Minnesota.

http://www.norslandlefse.com/factory4new.jpg

Thrilling.

I once heard that Columbus is the most popular 'testing ground' for restaurants & chains due to our diversity and... uhh... large appetites. So I present to you... Columbus' Regional Cusine:

We are the home of Brio, Bravo, Bon Vie & Lindey's and the Cameron Mitchell joints (Fish Market, Mitchell's Steak House):
http://www.whatsupmag.com/Images/2009/05/Food/Buzz_Brio%20Tuscan%20Grille.jpg

And Wendy's...
http://3.bp.blogspot.com/_i9GWYkQOcaM/STM0KRCcEHI/AAAAAAAAB0c/KGzFvneWawg/s400/1289954-Wendys_Burger-Venice.jp

And...well, we usually eat Michigan alive during the fall.. soo...
http://media.ohio.com/images/OSU-Michigan_9.jpg

When I moved to CO from CA, my idea of a chili burger was a standard burger with a whole or chopped Ortega chili on it. Some places do serve it that way, but most serve it open-faced with green chili stew ladled over the burger and fries...similar to this:

http://i107.photobucket.com/albums/m288/dolson25/Arizona/carlsbadtavern003.jpg

Very tasty, but quite a bit different than what I was used to.

About the only other region-specific foods I can think of are Navajo tacos and fry bread.

I have no idea. Rocky mountain oysters?

I don't have a picture, but fried buffalo fish is very easy to find here around the rivers. Very similar to carp. It is good, too.

http://www.jerseyporkroll.com/taylorporkrollrecipes/jerseystyle.htm
Porkroll, aka Taylor Ham.

Brains and eggs

http://farm3.static.flickr.com/2199/2274533552_407db5529a.jpg?v=0

that's just plain gross sub. :(

i grew up on a farm and we killed our own pigs/beef etc...my granddad would eat that....ewwwwwwwww. and scrapple (and souse meat) was something disgusting that my grandma made. now, you can get scrapple in the grocery stores here, but it's just livermush with more cornmeal in it...it's like what i grew up on...of course, if you want some GOOD livermush, head to Marion and get some Hunter's Livermush. i always bring some back with me when i go to WNC. :)

TexMex and BBQ.

Good TexMex is definitely easier to find in Texas, but if you look it can be found in most states I've spent time in. Legit Mexican food in the US is what is easier to find by the border. The only place I've seen real Mexican food "up north" is in Mexican Town in Detroit.

If I had to pick one thing that is fairly unique to Texas, it would be exceptionally good steaks.

There's nothing Michigan really has that's unique, aside from Pasties, which are an upper peninsula thing. There are also Flint type coney dogs, but those are pretty much exclusively found in Flint, and one place in Mesa AZ on weekends.

Beef on Weck. Roast beef, horseradish, on a kimmelweck roll. Simple, tasty. http://whatscookingamerica.net/History/Sandwiches/BeefOnWeck.jpg

It is a roast beef sandwich on a salty kummelweck roll. In fact, it is this roll that makes the sandwich unique. Made only in the Buffalo-Rochester area, the kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Kummelweck is simply shortened to “weck.” The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.

History:

1901 - The following family history of the origin of the Beef on Weck sandwich was shared with me by John Guenther, great grandson of Joe Gohn, originator of the Beef on Weck Sandwich. Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980:

Just before the start of the 1901 Pan American Exposition in Buffalo, NY, Joe Gohn (1862-1949) purchased a small saloon which he called the Delaware house, located at Delaware and Delavan Streets. The Delaware House was located on the northwest corner across the street from one of the exposition’s main entrances. He enlarged the house to offer hotel-style rooms for the exposition travelers. It was never called a hotel, but in order to have a whiskey license, he had to have ten bedrooms and provide sitting rooms for his customers.

According to family history, street trolleys loaded with people headed for the exposition were let off near the veranda of the John Gohn’s Delaware House. Since Joe had turned his house into a hotel and tavern to house and feed the hungry people, he decided that a roast beef sandwich and a cold beer would taste good to these travelers. Joe had a German baker working for him who was already making the rolls for the Delaware House. This baker, name unknown, suggested adding the caraway seeds and salt to the top of the rolls as they did in Germany. In Germany, this type of roll was called a kummelweck with nickname of weck. These sandwiches soon became very popular, and of course, the kummelweck helped to create extra thirsty patrons for selling a lot of beer.

The original Delaware House was purchased by the Standard Oil Company in 1931. It was later razed and a has a gas station on the site. Joe Gohn then purchased the building next door and converted it into a tavern, called Gohn’s Tavern. He continued serving his now famous Beef on Weck sandwiches. In later years, he sold the tavern and it became Meyer’s Tavern, which for many years continued selling the Beef on Weck sandwich with great popularity.



oh, yeah, we have wings too.

Is there something that's a SoCal regional food? I'm more inclined to think that we mix and match foods from different regions rather than create our own blend...unless you count In-N-Out.

[URL="http://www.seriouseats.com/2009/06/california-eatin-dutch-crunch-bread-san-francisco-bay-area.html"]Dutch crunch bread [/U RL]is a NorCal (East Bay, specifically) invention. Best sandwich bread ever.

ht tp://www.seriouseats.com/images/20090625d utchcrunch.jpg

tijger bol.

not 'my region', but where i live.

http://www.simplyamsterdam.nl/img/broodje-kroket.jpg

broodje kroket.

http://www.advance-events.nl/uplfiles/haring.jpg

nieuwe haring (i prefer it cleaned, chopped, and eaten with a toothpick).

http://img36.imageshack.us/img36/860/1508248635da68fefc1a.jpg

osseworst - seasoned raw beef sausage.

http://web.me.com/awcg/iWeb/Springwood/Library_files/Low-Country.jpg

Cheesesteaks

Soft Pretzels

Pork Roll

Water Ice

And...well, we usually eat Michigan alive during the fall.. soo...
http://media.ohio.com/images/OSU-Michigan_9.jpg


No you don't.

One regional thing I don't see outside of Texas:

Chips and queso -- Closest one can get would be a cheese fondue in most areas.

As for true Mexican food, I know one place in Austin that serves it, Fonda san Miguel. It's expensive, but true Mexican places (as opposed to border fare/Tex-Mex) are hard to come by, even 250 miles north of the border in Austin.

One regional thing I don't see outside of Texas:

Chips and queso -- Closest one can get would be a cheese fondue in most areas.

As for true Mexican food, I know one place in Austin that serves it, Fonda san Miguel. It's expensive, but true Mexican places (as opposed to border fare/Tex-Mex) are hard to come by, even 250 miles north of the border in Austin.

Here in Ruskin, Fl, the Mexican population far outnumber the non Mexicans. There are four or five authentic Mexican places. They all serve the greatest Mexican food I have ever had. For those not in the know, tacos are served barbacoa (BarBQue) or bistec (steak) with no cheese or other items to interfere with the originality. They are served on two soft flour shells with maybe a little cilantro and tomato mixture if you prefer to put it on the way you like. Refried beans are always served on the side for "scooping".

not 'my region', but where i live.

http://www.simplyamsterdam.nl/img/broodje-kroket.jpg

broodje kroket.

http://www.advance-events.nl/uplfiles/haring.jpg

nieuwe haring (i prefer it cleaned, chopped, and eaten with a toothpick).

http://img36.imageshack.us/img36/860/1508248635da68fefc1a.jpg

osseworst - seasoned raw beef sausage.

Man, I love all of those. You can't get good whole smoked Herring in Indiana (or any, for that matter), though.

http://www.jerseyporkroll.com/taylorporkrollrecipes/jerseystyle.htm
Porkroll, aka Taylor Ham.

I lived in Jersey until I was 14. I miss that stuff.

Where I live, I don't think we have "regional" cuisine, I eat incredibly randomly, Indian food one day, Japanese the next. However, I think the majority of "ethnic cuisine" here in Vancouver, BC, Canada is heavily influenced by the produce etc available here, ie: I don't think people in India eat potatoes much, it's a common ingredient in curry here.

Also, one of my favourite sushi rolls is the Yam roll, aint no yams in Japan eh?

I cook my own variation of curries, my own way of doing stir fry etc.

Man, I love all of those. You can't get good whole smoked Herring in Indiana (or any, for that matter), though.

kroket are gross - like eating deep friend paste.

haring is ok.

osseworst... i like.

Is there something that's a SoCal regional food? I'm more inclined to think that we mix and match foods from different regions rather than create our own blend...unless you count In-N-Out.

Taco trucks.

Is there something that's a SoCal regional food? I'm more inclined to think that we mix and match foods from different regions rather than create our own blend...unless you count In-N-Out.

The fish taco just went nationwide, I think, but it was a SoCal thing.

Calf fry or fish (caught by noodling). I haven't tried either and have no desire to do so.

But there is this one place that is a franchise operation that I think that originated locally. Ron's Hamburgers & Chili. They have this sausage chili cheeseburger that would make a cardiologist think that he was having a wet dream. Ground beef and ground sausage mixed together into one patty, served open faced, covered with chili, cheese, mustard and onions on request.

Maine seafood The Sea Basket Wiscasset Maine //or any other good Sea food place!/Kenneth

I am roasting elk today... :)

You're such a hick, sixty-fiver, lol.

You're such a hick, sixty-fiver, lol.

Thank you.

I think I am pretty lucky to live where I do... my neighbourhood is the old Polish district and we have some great shops that sell very traditional Eastern European foods such as real barrel aged sauerkraut, expertly smoked (and award winning) sausages, breads, etc and on the other side I have Little Italy and Chinatown.

If I ride a little farther there is a predominantly Arab neighbourhood where I can get middle eastern fare and the best baklava this side of Lebanon.

My favourite fast food is a sandwich from the Italian deli...

Growing up our fare was always rather simple... meat was often wild game and fish(and still is), we grew many of our own vegetables, made pickles, baked bread, and dessert was often simple home made bread pudding.

http://catmanblu.com/yahoo_site_admin/assets/images/m-Jambalaya_photo.5611924.jpg
Jambalaya

http://www.turducken-king.com/chicken_sausage_gumbo.jpg
Gumbo

http://tour.airstreamlife.com/weblog/Ft%20Morgan%20crawfish.jpg
Boiled Crawfish

mmm....

That last photo looks like the intestines of some alien. Gross!

Goat brain tacos. yummy!

http://i23.photobucket.com/albums/b396/Gordo_Ruckus/115652963_14c2bbfff1.jpg

Tacos de trompas (pig snout tacos) also yummy!

http://i23.photobucket.com/albums/b396/Gordo_Ruckus/3243901452_d3e0cca669.jpg



Ernest

Wha, no "hotdish (http://en.wikipedia.org/wiki/Hotdish)"?
Nah, I haven't known anyone to make any type of hotdish since 1990.

Also, "Dutch Babies" according to Mill Creek. I made some from his recipe, but still have never seen them in a restaurant anywhere.

http://www.roadfood.com/photos/3812.jpg

http://www.originalpancakehouse.com/phm_specialties2.html

Nah, I haven't known anyone to make any type of hotdish since 1990.

Seriously? We visited my mother-in-law's people in Iowa once and for a week we were served variations on cheese, cream of mushroom soup, and some kind of meat. Oh and a "garden salad" which was just iceberg lettuce and shredded carrots.

Nice people and all, but god was their food bland. Next time, I'm bringing a big bottle of Cholula:

http://s2.thisnext.com/media/230x230/Cholula-Hot-Sauce_D7689375.jpg

Seriously? We visited my mother-in-law's people in Iowa once and for a week we were served variations on cheese, cream of mushroom soup, and some kind of meat. Oh and a "garden salad" which was just iceberg lettuce and shredded carrots.

Nice people and all, but god was their food bland. Next time, I'm bringing a big bottle of Cholula:

http://s2.thisnext.com/media/230x230/Cholula-Hot-Sauce_D7689375.jpg

:roflmao2:

New wave yuppie hipster trash culture (i.e. ALL of NYC below 96th Street and to the bottom left of East New York)


http://www.ogunquitnow.com/images/200706011051310.napoli04.jpg

http://whatscookingamerica.net/Appetizers/AmericanSushi2.JPG

http://lillifechangers.files.wordpress.com/2008/07/five-guys.jpg

But in MY HOOD:

http://mattbites.com/wp-content/uploads/2007/08/21/chimichurri_for_blog.jpg

http://laylita.com/recipes/wp-content/uploads/2008/03/pernil%202.JPG

http://fa.univision.com/attachments/univision/imagenes/418622/1/MVC-016F.JPG

http://users.wfu.edu/kellem7/quesadilla.jpg

I'm much more conservative in my kitchen, though:

http://ecx.images-amazon.com/images/I/51WEKEQMD7L._SL500_AA280_PIbundle-24,TopRight,0,0_AA280_SH20_.jpg
http://pds11.egloos.com/pds/200901/14/26/f0052826_496d287116b72.jpg

(the almonds are key)

http://i.ehow.com/images/GlobalPhoto/Articles/2352694/loafofbread-main_Full.jpg

Seriously? We visited my mother-in-law's people in Iowa once and for a week we were served variations on cheese, cream of mushroom soup, and some kind of meat. Oh and a "garden salad" which was just iceberg lettuce and shredded carrots.
Iowa? Ya, that's waaaay south.

New wave yuppie hipster trash culture (i.e. ALL of NYC below 96th Street and to the bottom left of East New York)


ht tp://www.ogunquitnow.com/images/200706011051310.napoli04.jpg

ht tp://whatscookingamerica.net/Appetizers/AmericanSushi2.JPG

ht p://lillifechangers.files.wordpress.com/2008/07/five-guys.jpg

incorrect.