What is your favorite regional food?

[Captain Pre-Capsize]

The franchising of America has erased in only one short generation much of the local flavor of our country. I have too many favorites but here is a starter:

1. Pork tenderloin sandwiches - Iowa's are the best.

2. Lobster roll sandwiches at Lincolnville Beach, Maine.

3. Maid-Rite sandwiches found these days almost exclusively in Iowa.

[MickeyLane]

Anything from New Orleans with alligator in it.

[captain's gig]

bubbaque

[Katherine]

pasties

[uncas]

Lobster rolls in Wiscasset, ME....Some of you know the place I am referring to.

Blue Crab
Oysters...Chincoteague and not the fake ones...and not the ones from the Rocky Mountains ;)
Shad/roe...form the CT River
Homemade Peach Ice cream...

[Joe ( Cold Spring on Hudson )]

I like BOTH hot AND cold food :D

[High C]

Originally posted by Katherine:
pastiesI don't think you're sposed to eat those.

[Katherine]

http://www.kenanderson.net/pasties/photos/largetraditional.jpg

[imported_Dutch]

pasties on tarts

[ 02-13-2005, 11:02 PM: Message edited by: Dutch ]

[Katherine]

I should have known that would happen. :rolleyes:

[Peter Kalshoven]

Buffalo: Beef and Weck (sliced roast beef on kemmelweck rolls) Yum!

Iowa: Loose Meat sandwiches (i.e. Maidrites)

South Carolina: Shrimp and Grits.

Dang, I'm getting hungry.

[paladin]

moo satay and Thom yum gai

[imported_Dutch]

Have a little decency and stay on topic actually capn, im a vegetarian, and that big meaty thingie that katharine pictured is more obscene to my eyes than a buxom blonde in mini costume.

but since ya asked sorta nice

[Joe ( Cold Spring on Hudson )]

There is more additive and filler in that buxom blond not to mention silicone than any pumped up juicy cow. LOL :D

Katherine I gotta agree with Dutch that samich looks NASTY :eek: :eek:

[ 02-13-2005, 11:13 PM: Message edited by: Joe ( Cold Spring on Hudson ) ]

[Paul Pless]

:D Pilsners from Silesia :D

[Jim H]

Originally posted by Captain Pre-Capsize:
The franchising of America has erased in only one short generation much of the local flavor of our country.Sorry, but that's complete BS. Tonight I had a chicken stuffed with sausage from the local Cajun store. The night before I had a baked potato with chopped beef and a side of BBQ sauce. If you're lazy you'll resort to the clown, king or the talking ping pong ball. I can have Tex-Mex, Cajun, BBQ, Chinese, Vietnamese, Korean, Morroccan, Lebanese, etc and never have to face the clown, etc. Then again, I know how to cook so I don't have to eat anyone else's fare either...

[Captain Pre-Capsize]

Thanks Dutch, I appreciate your consideration. Note that I deleted my request just to clean things up a bit.

Now, using this as a template on how to resolve differences amicably let's have Joe and Dutch use this to help out in any future conflict. Say Joe, great b-day party for your daughter by the way. You must be the second best dad around. ;)

Now, Dutch what is your favorite regional fare? Come on now - chip in your two cents worth.

[mmd]

Fresh sea scallops sauted in garlic butter and then flambed (how do you get that 'e-ague' accent thingie to work?) in contreau. Side of hand-cut fries sprinkled with sea salt and a few drops of malt vinegar.

[martin schulz]

sauerkraut :D

[carioca1232001]

mmd wrote:


Fresh sea scallops sauted in garlic butter and then flambed (how do you get that 'e-ague' accent thingie to work?) in contreau. Side of hand-cut fries sprinkled with sea salt and a few drops of malt vinegar. Sounds super. One of the best offerings to date.

Flambeéd ?

Depending on who the cook is, it makes sense sometimes to have a firefighter at hand, extinguisher at the ready. ;)

[Domesticated_Mr. Know It All]

Lake Erie Yellow Perch. ;)

http://www.landbigfish.com/images/gallery/pics/3pch.JPG

[carioca1232001]

Mr KIA, how are these perch done ?

In the oven, with butter sauce and herbes de provence ?

[Donn]

Commonly, those Perch are done in the deep fryer, with Vitamin G, AKA Grease de Cleveland. :D

[Ron Williamson]

Around here,they're Lake Huron Yellow Perch.
Quite mild,not at all fishy or muddy tasting.
I love them smoked.
R

[carioca1232001]

Donn wrote:


Commonly, those Perch are done in the deep fryer, with Vitamin G, AKA Grease de Cleveland Now that you mentioned it, has anyone tried deep-frying, or just frying, anything in pure olive oil ? The taste is exquisite, although this procedure entails more cost.

Smoking ...involves more work ....but can also be formidável . smile.gif

[MJC]

Pasty rhymes with nasty, but not with tasty, which it is.

There are two groups of pasty eaters. The true pasty is made to be eaten with a small bottle of ketchup. Some horribly misguided persons put (shudder) gravy (gag) on their pasties. In an effort to put an end to this disgusting practice, we (da yoopers at da tech) used to put phenolpthalein (the active ingredient in exlax) into the brown gravy served to da trolls from down state. Wednesday is pasty day at da tech, doncha know?

So, dere dey was, Heino and Heinke on da way to dere shift at da Calumet n Hecla, but Heino got caught a little short, doncha know, and hadda use de little house out back da widder Toivo's.

Heinke, he was standin dere in de cold, she bein bout thurdy below, ehh, a bit nippy, ehh? All a sudden, Heino, he shouts - "Heinke, fine me a kinda long stick, I drop my jacket down da hole".

Heinke, he say, "OHhhno! Heino, you can't be wearin dat jacket no more!" An den Heino, he say, "I no dat, you dummy, now get me dat stick 'cause dere be a perfectly good pasty in da pocket!"

CLASSIC CORNISH PASTIES

Pastry, see below
3/4 lb. beef boneless round/chuck steak, 1/4 inch pieces
2 med. carrots, diced (1 c.)
1 med. onion, chopped (1/2 c.)
1 med. potatoes, diced (1 c.)
1/2 sm. rutabaga (1/2 c.)
Salt and pepper
6 tsp. butter
6 tsp. water
Milk and flour
Arrange oven racks to divide oven evenly into thirds. Heat oven to 350 degrees. Prepare pastry. Place 3 pastry circles on each of 2 ungreased large cookie sheets. Layer potato, beef, carrots, onion and turnip on half of each circle to within 1 1/2 inch of edge. Sprinkle with salt and pepper. Dot with 1 teaspoon of butter and sprinkle with 1 teaspoon of water. Brush edge of each circle with water. Fold half of circle over filling; fold edges up and seal with a fork dipped in flour. Cut small slits on top; brush lightly with milk. Bake 30 minutes; reserve cookie sheets on oven racks. Bake 30 minutes longer.

PASTRY:

2 2/3 c. all purpose flour
1 c. lard
1 tsp. salt
7-8 tbsp. cold water
Mix flour and salt. Cut in lard until particles are the size of peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons can be added if necessary). Gather pastry into ball; divide into 6 equal parts on lightly floured cloth covered board. Roll each part into a 9 inch circle with lightly floured cloth covered rolling pin.

Serve with a bottle of ketchup.

[km gresham]

Shrimp and grits - low country of SC. YUM!

[Popeye]

and chips

[Mrleft8]

Goat Roti from the shop just past the Chinese shop on Carrington street, Scarborough, Tobago.

[Chris Coose]

Puerco en mole
Progresso, Yucatan

[High C]

Red beans and rice with andouille sausage!

http://www.acmeoyster.com/food/redbeans.jpg

[Katherine]

http://home.comcast.net/~osoono/ethnicdoughs/paczki/paczki.jpg

Almost forgot about the Paczki. Like the Pasty I can manage about 1 a year.

P.S.
Thank You Dutch

[ 02-14-2005, 09:42 AM: Message edited by: Katherine ]

[Captain Pre-Capsize]

Down in Florida a few years ago I had, I guess, black beans and rice. It was terrific and could it have had a bit of sausage in it?... Does anybody know how to make such a dish? Yummm, yummm. The rice wasn't mushy like with Chinese food and the beans and sauce not thick but rather thin drizzled over the rice. Man, if I could find a recipe... Help, my mouth is watering at the memory of it all!!

[Keith Wilson]

Pastys were originally a portable lunch for Cornish miners. They say that you can drop a good one down a mine shaft undamaged. They're good, but I prefer Empanadas Chilenas - they look just about the same, but taste better:

http://www.portalchileno.ca/recetas/pictures/empanadas.jpg

Traditional regional food around here runs to lutefisk (don't ask) and swedish meatballs. I nominate Vietnamese egg rolls; food of the gods. One of the few really good results of the Vietnam war is that there is a pretty decent Vietnamese restaurant about every four blocks in St. Paul.

[ 02-14-2005, 11:44 AM: Message edited by: Keith Wilson ]

[Andrew Craig-Bennett]

Steak and Kidney Pudding (with oysters).

[martin schulz]

Originally posted by Katherine:
http://home.comcast.net/~osoono/ethnicdoughs/paczki/paczki.jpg

Almost forgot about the Paczki. Like the Pasty I can manage about 1 a year.
Paczki??? Hell that's a typical Berliner.

http://www.eurotales.eril.net/nyear/berliner.jpg

[brad9798]

I had plenty of good Cuban food in Miami this past week ... mmmmmmmmmmmmmmmmmmmm, Cuban food.

[paladin]

Kieth...those vietnamese "eggrolls" are called Cha Giao....cha yo....and I makes then fer meself all the time....

[ 02-14-2005, 05:31 PM: Message edited by: paladin ]

[dmede]

Malassadas, portugese doughnuts. Used to get them all the time growing up in Hawaii. I now have my grandfathers old recipe book (he was a baker) in which he has dozens of malassada recipes as well as many other baked goodies that you just can't find anymore. Each Malassada recipe in his note book is accompanied by small notes to himslef in the third person that exclaim how each recipe is the best (ie "George, dis one is da best. George, good malassada recipe, none better" etc.).

Also, pastelles, Kind of a puerto rican tamale using green banana instead of corn. Soooooo gooooood.

[Keith Wilson]

Ah, right - So Bun Cha Giao is the delicious noodle stuff with "egg rolls" on the top, and Bun Thit Nuong is the same thing with beef, so Bun must be the noodles (I haven't a prayer of getting all the various accents right) - Damn, I'm stating to salivate on my keyboard. I think the Mai Village for dinner tonight sounds really good. Can you really make Cha Giao yourself? Seems complicated.

[paladin]

Okey doke......
Fer the filling.....
Use scissors and cut a quarter of a pound of cellophane noodles in one inch pieces...soak in warm water for 20 minutes...
1 lb. ground pork..
one large onion finely chopped..
3 cloves garlic finely chopped..
1/2 lb crab meat, nO cartilage..flaked with your fingers...
the white part of 4 scallions, finally chopped...
about 1/2 teaspoon fresh ground black pepper...

mix well all ingredients i bowl and set aside...

purchase 2 dozen rice papers called Banh Trang at your friendly Norte Vietnamese grocer

using a whisk..whip 4 eggs together...do a good job.

lay some rice paper wrappers in front of you...and paint each one with the egg mixture..as they turn transparent add a teaspoon of the filler, wrap the wrappers around the rolls..

use a couple cups of peanut oil....put cha gio in the cold oil....heat on medium until golden brown....

you may make a mess and come up with a tradional sauce....but I like light soy with fresh lime to dip them in or without sauce and a cuppa hot french coffee fresh from the mountains.....enjoy

I fergot...you can also add bean threads and or grated carrots if you wish....sometimes I add bean sprouts or shredded cabbage.....it's your taste buds..

[ 02-14-2005, 06:55 PM: Message edited by: paladin ]

[Hal Forsen]

Baja Fish Tacos con todo!!!
http://images.scrippsweb.com/FOOD/2003/12/01/ad1b14_baja_fish_tacos_d.jpg

HF

[Keith Wilson]

COOL!! Thanks immensely! We have a bunch of Vietnamese groceries, so Banh Trang should be no problem; in fact the local mega-grocery added a really serious Asian food section (capitalism in action; give the people what they want and they'll come to your store). Now there's a sauce they always serve with them at restaurants, slightly sweet and fishy with dried pepper flakes floating in it; is that just fish sauce or is there more to it?

[Alan D. Hyde]

An old Hoosier food that's easy to make is FRITTERS.

Just drop some chunks of apple or peach, or some pitted cherries, or some sweet corn, into pancake batter, and then spoon dollops of this (about the size of a golf ball) into a deep pan of hot fat--- put to the same temperature that you'd use for donuts.

Turn them so that they cook evenly. When they've fried golden brown all round, remove them from the fat with a big slotted cooking spoon, and place on brown paper, paper towels, (what have you) to drain. Serve your apple (or whatever) fritters while hot with maple syrup. IF the fat has been kept hot enough, these won't be at all greasy, but rather will be light and delectable.

Alan

[Dan McCosh]

A dish native to Detroit is the Coney Dog. Despite its name, this was originally brought to the city by the original Greek settlers, who landed near what is now the ruins of Tiger Stadium. Shortly after they disembarked, they found the natives anxious to try the chili-covered hot dogs the Greeks had in their food bags. The Greeks then opened National Coney Island, which nearly went bankrupt until the first case of Stroh's beer washed ashore.

[Hughman]

Fish Chowder and cornbread.

[paladin]

The sauce is called Nouc Cham.....I personally don't care for it but...
equal amounts of fish sauce and fresh lime juice, about a quarter cup each..
at least one well minced red chili pepper (the thai..ohmigawd, type) daughter #2 says maybe 3 or 4.....
a teaspoon or so of rice vinegar...
4 tablespoons sugar..
4 tablespoons water..
chopped fresh cilantro leaves...
mix everything well...let sit for an hour....enjoy...

[uncas]

After reading all of these posts...#1 I am finding my mouth watering but #2...Maybe we should put a book together with recipes...I for one will buy one...and yup..put it on the boat.

We could call it...The Wooden Boat Formites Recipies for the Long Haul... ;)

[ 02-15-2005, 01:37 PM: Message edited by: uncas ]

[Meerkat]

Originally posted by martin schulz:
</font><blockquote>quote:</font><hr />Originally posted by Katherine:
http://home.comcast.net/~osoono/ethnicdoughs/paczki/paczki.jpg

Almost forgot about the Paczki. Like the Pasty I can manage about 1 a year.
Paczki??? Hell that's a typical Berliner.

http://www.eurotales.eril.net/nyear/berliner.jpg</font>[/QUOTE]Berliner??? Hell that's a typical Bizmark! ;)

[paladin]

This made me hongree also...made a pot of french onion sooop, some iced tea...just happen to have a small block of Gruyere cheeze in the fridge...a few good dashes of wooostershireshear made it even more better...

[adampet]

YUMMMM!!!!

Wellfleet Oysters (raw...is there any other way?)
Nantucket Scallops( Quickly saute´d with butter, garlic and a little white wine)

Cape Cod Turkey( whole baked stuffed codfish...mmmm)

[Jim H]

It's been a while since I was out that way, but anytime I was near San Antonio I'd always get some Barbacoa. Served in warm flour tortillas, an excellent breakfast.

Barbacoa (http://www.texmex.net/Recipes/barbacoa.htm)