What is your area known for?
|by Anonymous||reply 67||Last Wednesday at 11:53 AM|
The Tenderloin sandwich. It is amazing and delicious.
|by Anonymous||reply 1||Last Monday at 4:58 AM|
Handel's Ice Cream. It's been consistently voted as some of the best ice cream in the country. Perhaps more infamous though - and I'm sure they would rather downplay it these days - Bill Cosby loved it so much he would have it shipped to him.
We're also home of the Klondike Bar.
|by Anonymous||reply 2||Last Monday at 8:25 AM|
|by Anonymous||reply 3||Last Monday at 8:39 AM|
Fried eggplant with honey (and sometimes goat cheese as well)
|by Anonymous||reply 4||Last Monday at 8:51 AM|
Tailgate food: burgers, brats, and beer.
|by Anonymous||reply 5||Last Monday at 9:28 AM|
Mexican Food. Street Tacos. The Beef Dip Sandwich. Avocado on everything. Sushi everywhere.
|by Anonymous||reply 6||Last Monday at 9:31 AM|
|by Anonymous||reply 7||Last Monday at 9:51 AM|
|by Anonymous||reply 8||Last Monday at 4:14 PM|
|by Anonymous||reply 9||Last Monday at 5:11 PM|
Mission style burritos. Wine. Tri-tip sandwiches are also pretty popular. Mexican food trucks.
|by Anonymous||reply 10||Last Monday at 5:21 PM|
In and around Morgantown, where I went to school, Pepperoni Rolls are quite popular, and very much a regional item. It's more a West Virginia thing than in anywhere else. Also: hotdogs with hot chili, yellow mustard, onion, and coleslaw, are referred to as "West Virginia Style" hotdogs.
|by Anonymous||reply 11||Last Monday at 5:26 PM|
Anyone can make a Pepperoni roll or Pepperoni bread in the oven. Just need store bought pizza dough (or even pillsbury), pepperoni, and mozzarella cheese....Then roll it up, do an egg wash (just scrambled egg brushed on to give it that brown outside) and bake
what makes it awesome is that the oils from the cheese and the pepperoni bake into the bread. Can dip in marinara sauce
yes, i type fat.
|by Anonymous||reply 12||Last Monday at 5:36 PM|
Irish Potatoes are a philly candy that are distributed only around St Patricks Day.
Shredded coconut and cream cheese/sugar with a cinnamon dust
|by Anonymous||reply 13||Last Monday at 5:37 PM|
Brunswick stew, they even sell cans of it at 7-11.
|by Anonymous||reply 14||Last Monday at 5:41 PM|
R1 - are you in Des Moines?
|by Anonymous||reply 15||Last Monday at 5:46 PM|
Fried chicken with mumbo sauce Lox bagels Regional vegan soul food Banh mi
|by Anonymous||reply 16||Last Monday at 5:46 PM|
Excuse my formatting error!
Fried chicken with mumbo sauce
Regional vegan soul food
|by Anonymous||reply 17||Last Monday at 5:48 PM|
R11, mustard chili onions slaw is known as Carolina style, either on a hot dog or hamburger.
|by Anonymous||reply 18||Last Monday at 5:52 PM|
SW Florida is such a transplant hodgepodge that the only "unique" culinary item I can think of is featuring grouper in fish items?
|by Anonymous||reply 19||Last Monday at 6:04 PM|
The freshest salmon, apples, Brown and Hailey candies (Almond Roca, Mountain Bar), Dungeness crab, 650 wineries (second largest wine-producing area in the country). Oysters, clams and geoduck.
|by Anonymous||reply 20||Last Monday at 7:21 PM|
Pizza strips, clam cakes, coffee milk and hot weiners
|by Anonymous||reply 21||Last Monday at 7:28 PM|
Faygo and Blue Moon ice cream
|by Anonymous||reply 22||Last Monday at 7:30 PM|
|by Anonymous||reply 23||Last Monday at 7:48 PM|
maple syrup on snow
ben and jerrie's ice cream
|by Anonymous||reply 24||Last Monday at 7:49 PM|
Poutine and Whoopie pies
|by Anonymous||reply 25||Last Monday at 7:50 PM|
I want that green soft ice cream cone. NOW!
|by Anonymous||reply 26||Last Monday at 7:56 PM|
R26 I did too, but vegan ice cream just seems wrong to me.
|by Anonymous||reply 27||Last Monday at 8:02 PM|
Mountain Dew soft serve sounds dreadful.
|by Anonymous||reply 28||Last Monday at 8:09 PM|
Italian Beef sandwiches
Deep dish pizza
Hot dogs with at least 7 toppings - but NEVER ketchup
Mixed caramel corn and cheese corn
Guess where I live.
|by Anonymous||reply 29||Last Monday at 8:16 PM|
r10 here. I forgot Gravenstein apples which make great pies, but they don't travel/keep well for long so it's definitely a regional thing.
|by Anonymous||reply 30||Last Monday at 8:25 PM|
r29 I am going there in 2 weeks! Can't wait to have some deep dish pizza.
|by Anonymous||reply 31||Last Monday at 8:25 PM|
I grew up in Southeast Michigan and never had heard of that ice cream before @ OP. We do have Superman ice cream though.
Coney Island hot dogs, Hani sandwich, Vernors Ginger ale, Saunders hot fudge, bumpy cake, better made potato chips, Detroit style pizza.
|by Anonymous||reply 32||Last Monday at 9:00 PM|
How could I forget my mothers favorite drink/dessert? The hummer!
|by Anonymous||reply 33||Last Monday at 9:03 PM|
Sydney rock oysters
|by Anonymous||reply 34||Last Monday at 9:48 PM|
R18 that may be what they call it in Carolina, but the WV hot dog goes back about 100 years, that's the way I had it as a kid and I haven't been a kid for 60 years. My pick for WV would be biscuits and sausage gravy, WV and NC are the few states that have restaurants dedicated to the biscuit.
|by Anonymous||reply 35||Last Monday at 11:06 PM|
r32 That Hani sandwich sounds delicious. I'm fond of most things in a pita though!
|by Anonymous||reply 36||Last Monday at 11:19 PM|
R12 Purists make their own dough. A lot of folks use frozen bread dough. Few use canned biscuits, because the flavor and texture are completely different. My personal favorite is the hot pepper cheese, and pepperoni version fresh from the oven.
The two are more or less the same, R18. Although it seems that the mustard is sometimes eliminated, or used as a substitute for the slaw in the Carolina style. Not so in West Virginia. All four ingredients must be present.
So, North & South Carolinians have the same great taste in hotdogs as West Virginians. But only where hotdogs are concerned. West Virginia doesn't treat their burgers in the same manner. BUT...there are many tiny little places to find great burgers within the state.
|by Anonymous||reply 37||Last Monday at 11:23 PM|
Where are 'loose meat sandwiches' popular? I've heard of them but have no idea where they started.
|by Anonymous||reply 38||Last Tuesday at 5:10 AM|
Carroll Dietz of Missoula, Montana, created the precursor to the tavern sandwich in 1920, referred to as a "steamed hamburger." In 1926, Fred Angell began selling his version of the sandwich at the first Maid-Rite restaurant in Muscatine, Iowa, under the name "loose meat sandwich." The name "tavern" for the sandwich is credited to David Heglin. Heglin sold the sandwiches at his Sioux City, Iowa, restaurant in 1924. After Heglin died, Abe Kaled bought the business in 1934 and renamed the restaurant Ye Olde Tavern after the sandwich. Kaled perfected the recipe for the ground beef, and the tavern sandwich spread to restaurants and bars across the Sioux City area.
The sandwich is now well known throughout the Midwestern United States, and is served not only in small, local establishments but also in franchise restaurant locations such as Dairy Queen and Maid-Rite. The Wichita, Kansas-based chain Nu Way Cafe serves a version of the tavern/loose meat sandwich called a "Nu Way". In Illinois, the sandwich is also known as a "loose hamburger sandwich". In Iowa, it is sometimes referred to as a Maid-Rite
|by Anonymous||reply 39||Last Tuesday at 5:14 AM|
Thanks, R39. I live in the Great Lakes region and thought I knew all about midwest favorites. That one slipped under my radar.
|by Anonymous||reply 40||Last Tuesday at 5:21 AM|
Chicken Fried Steak
|by Anonymous||reply 41||Last Tuesday at 5:22 AM|
Are loose meat sandwiches basically a dry Sloppy Joe?
|by Anonymous||reply 42||Last Tuesday at 5:27 AM|
Northern California - Cioppino, sourdough bread, street tacos, carnitas.
Cioppino is a tomato-based fisherman's stew featured in restaurants during dungeness crab season usually and contains shellfish mainly. Jars of the sauce start appearing in the seafood sections of stores in November.
|by Anonymous||reply 43||Last Tuesday at 5:40 AM|
R42 That's what it sounds like. The perfect sandwich if you want a hamburger but are too lazy to form the ground beef into patties.
|by Anonymous||reply 44||Last Tuesday at 5:58 AM|
Connecticut - the best pizza, including clam pizza and scamorza pizza.
|by Anonymous||reply 45||Last Tuesday at 6:56 AM|
r43 Other NorCal specialties: Joe's Special, Hangtown Fry, It's-It.
|by Anonymous||reply 46||Last Tuesday at 7:06 AM|
I totally forgot about Joe's Special! They served it in my dorm cafeteria back in the day. It looked gross. Boy, was I wrong.
|by Anonymous||reply 47||Last Tuesday at 7:21 AM|
R29. Hi, neighbor. I'll add flaming cheese (saganaki) which was invented in Chicago and pepper & egg sandwiches.
At the risk of losing my Chicago credentials, I really dislike deep-dish pizza. Luckily, we have decent pizza of every variety.
The Mexican food here is really good, too--from taquerias to Michelin-starred Topolobampo.
|by Anonymous||reply 48||Last Tuesday at 8:52 AM|
Ontario and other than peameal bacon we don't have anything. Lots of other region'/countries' food though.
|by Anonymous||reply 49||Last Tuesday at 8:52 AM|
R49, what about maple syrup? Smoked meats in Montreal? Beaver tails? Poutine?
|by Anonymous||reply 50||Last Tuesday at 9:43 AM|
Ontario. That's all French Canadian stuff and maple syrup is more like a product than "cuisine".
|by Anonymous||reply 51||Last Tuesday at 9:45 AM|
Montreal has Montreal bagels, Montreal steak seasoning, and smoked meat (like pastrami.) But I'm not from there.
|by Anonymous||reply 52||Last Tuesday at 9:46 AM|
[quote] Northern California - Cioppino ...
R43, I lived in SF and, except at Fisherman's Wharf, didn't see cioppino on many menus. Same with sourdough bread. Lots at Fisherman's Wharf, elsewhere, not so much.
I do love cioppino, though.
|by Anonymous||reply 53||Last Tuesday at 9:48 AM|
|by Anonymous||reply 54||Last Tuesday at 10:31 AM|
A Manhattan, Waldorf Salad, Oysters Rockefeller, Pizza, "regular" coffee.
|by Anonymous||reply 55||Last Tuesday at 11:16 AM|
^and cheesecake for dessert.
|by Anonymous||reply 56||Last Tuesday at 11:17 AM|
French Dip sandwich
Chinese chicken salad
|by Anonymous||reply 57||Last Tuesday at 11:29 AM|
St. Louis style pizza
Gooey butter cake
|by Anonymous||reply 58||Last Tuesday at 11:37 AM|
Green River soda.
|by Anonymous||reply 59||Last Tuesday at 12:38 PM|
R57 well hello other Angeleno!
|by Anonymous||reply 60||Last Tuesday at 12:44 PM|
My state in the US is swimming with Dunkin Donuts shops. Also, Carvel in the eighties used to be a big deal around here - yes, I'm practically geriatric in gay years. My father, who rarely if ever smiled, only smiled when he was eating ice-cream.
|by Anonymous||reply 61||Last Tuesday at 12:48 PM|
Cafe con leche
I could go on. I'm lucky enough to live in the shadow of Miami, so there is delicious Cuban food all over the place.
|by Anonymous||reply 62||Last Tuesday at 12:50 PM|
'Thanks, [R39]. I live in the Great Lakes region and thought I knew all about midwest favorites. That one slipped under my radar.'
It's not popular in the Great Lakes region. More in the central states.
|by Anonymous||reply 63||Last Tuesday at 1:01 PM|
Mountain Dew soft serve is a trashy enough concept. Add the fact that it has no dairy content whatsoever and it's monstrous.
I doubt very much that "vegan" means it's Tofutti.
|by Anonymous||reply 64||Last Tuesday at 1:01 PM|
Garlic fingers, donairs, Pictou county pizza (the tomato sauce is spicy and cooked longer so it is brown). The pizza is one of the few things I miss about Pictou.
|by Anonymous||reply 65||Last Tuesday at 1:18 PM|
R53 - Biba's in Sacramento always had seasonal cioppino. Unfortunately, they closed.
It is kind of an old timey dish, so I wonder if restaurant patrons aren't familiar with it. It also requires fairly expensive ingredients, so it's likely one of the highest priced dishes.
|by Anonymous||reply 66||Last Wednesday at 9:25 AM|
R66, as someone who has seafood restaurant, I can say that Cioppino and other stews or pan roasts are often put on the menu to use up pieces of fish that are on the cusp of getting old, thereby saving on food costs bigly. So while the price is usually high because consumers think it warrants it, the recipe/product itself often gets a mixed bag of old pieces of fish.
|by Anonymous||reply 67||Last Wednesday at 11:53 AM|