Has anyone here heard of (or even eaten) a trash plate (https://www.eater.com/2017/10/2/16381302/rochester-garbage-plate)?
Basically, it looks like a big mess, hence the name, but it's home [square] fries, macaroni salad, and hot sauce, with a burger or two on top. You either like it, or you don't, but, naturally, I think they're great :D
Grape pie (https://naplesgrapefest.org/grapepie.html) is another upstate specialty, which originated in Naples, NY, and also tastes amazing.
And, of course, buffalo wings. Even though they're available around the country now, they never taste quite as good as they do right here where they originated :D
Feel free to share what your regional food specialties are, and if you recommend trying them or not.
Quote from: webny99 on January 17, 2018, 10:27:35 PM
Has anyone here heard of (or even eaten) a trash plate (https://www.eater.com/2017/10/2/16381302/rochester-garbage-plate)?
Yes, although it was at a bar in NYC. It didn't appeal to me, too many ingredients/foods I don't like.
Italian beef/sausage sandwiches - yes
Deep dish pizza - yes
Tamales - yes
Pizza puff - not really
Old Style - yes
Malort - hell no
Cincinnati-style chili (best known through Skyline and Gold Star).
Also popular in the Cincinnati area is something called goetta.
Quote from: hbelkins on January 18, 2018, 12:06:27 PM
Cincinnati-style chili (best known through Skyline and Gold Star).
I LOVE Cincinnati style chili. In fact, when I make chili at home, that's the kind I make. It is so delicious. That having been said, I don't think there's a chili style I don't like. Except for my failed attempt at chocolate chili
As for local foods, Chicago is the home of the Italian Beef sammich, and it's a thing of beauty.
Albany has hot dogs with meat sauce (often mini hot dogs), mozzarella sticks with raspberry sauce, and the Albany-style fish fry (fried fish filet on a hot dog roll).
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I do not think I have seen a Zepoli or Stromboli outside the NYC metro area.
I've seen stromboli advertised at pizzerias all over the country, although whether they're actually calzones, I couldn't tell you.
Quote from: hbelkins on January 18, 2018, 12:06:27 PM
Cincinnati-style chili (best known through Skyline and Gold Star).
Yeah, I just don't get the appeal. I tried it at Great American Ballpark, didn't like it, figured I needed to go to a real Skyline, went to one, got some there, and it still wasn't doing it for me.
Quote from: hbelkins on January 18, 2018, 12:06:27 PM
Also popular in the Cincinnati area is something called goetta.
Looks like scrapple.
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I've seen them on menus at Cajun restaurants in other parts of the country, but I've never had ones that are as good as the ones at Cafe du Monde.
Quote from: abefroman329 on January 18, 2018, 01:44:09 PM
Quote from: hbelkins on January 18, 2018, 12:06:27 PM
Also popular in the Cincinnati area is something called goetta.
Looks like scrapple.
Scrapple uses cornmeal. Goetta uses oats. That is the difference.
Don't forget white hot dogs for Rochester. Utica has chicken riggies.
Quote from: vdeane on January 18, 2018, 02:20:55 PM
Don't forget white hot dogs for Rochester.
And poppy seed hot dog buns in Chicago.
Quote from: abefroman329 on January 18, 2018, 03:10:27 PM
And poppy seed hot dog buns in Chicago.
A Chicago dog is a thing of beauty.
Quote from: inkyatari on January 18, 2018, 03:14:20 PM
Quote from: abefroman329 on January 18, 2018, 03:10:27 PM
And poppy seed hot dog buns in Chicago.
A Chicago dog is a thing of beauty.
A Chicago dog is the first time I ever liked a hot dog. I still remember where it was, too: Union Station. To this day, I can barely tolerate a hot dog with just ketchup, but I love 'em love 'em love 'em with all the goodies piled on top.
Quote from: inkyatari on January 18, 2018, 12:42:52 PM
As for local foods, Chicago is the home of the Italian Beef sammich, and it's a thing of beauty.
This is my go-to order at Portillo's when in Chicagoland; wet with hot peppers.
Lou Malnati's pizza if time permits (because there's always leftovers).
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
I do not think I have seen a Zepoli ...outside the NYC metro area.
A couple pizzerias in South Florida have them, but they're usually New York transplants, so that's not terribly surprising.
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I do not think I have seen a Zepoli or Stromboli outside the NYC metro area.
zeppoles are common in the Italian-centric part of RI.
Other RI-specific foods:
-pizza strips or tomato pie - basically cold pizza with thick sauce and no cheese, cut in strips instead of triangular slices.
-clear broth clam chowder
-"NY system" hot weiners AKA gaggers - The "NY system" name is because they are similar to a coney island dog. Typically served with celery salt, yellow mustard, meat sauce and onions
Quote from: vdeane on January 18, 2018, 02:20:55 PM
Don't forget white hot dogs for Rochester. Utica has chicken riggies.
Dang! 0-2 record today! We typically just call them white hots.
Binghamton also has a specialty, which I tried once, called "speidies" I think, but I have no idea the correct spelling.
Quote from: spooky on January 18, 2018, 03:34:32 PM
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I do not think I have seen a Zepoli or Stromboli outside the NYC metro area.
zeppoles are common in the Italian-centric part of RI.
Other RI-specific foods:
-pizza strips or tomato pie - basically cold pizza with thick sauce and no cheese, cut in strips instead of triangular slices.
-clear broth clam chowder
-"NY system" hot weiners AKA gaggers - The "NY system" name is because they are similar to a coney island dog. Typically served with celery salt, yellow mustard, meat sauce and onions
Hold on there - you forgot the coffee milk to wash it all down with.
I just realized I've said "thing of beauty" twice in this thread.
Well, three times now.
Livermush - looks and sounds disgusting but is awesome.
Quote from: cl94 on January 18, 2018, 01:01:55 PM
Albany has hot dogs with meat sauce (often mini hot dogs), mozzarella sticks with raspberry sauce, and the Albany-style fish fry (fried fish filet on a hot dog roll).
Interestingly enough, having lived around here most of my life, I just always assumed one could get hot dogs with meat sauce pretty much anywhere. It's definitely something you can get at any respectable hot dog place around here. I recommend Mike's on Erie Blvd. in Schenectady, or if you want the mini ones, Gus's in Watervliet.
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
I do not think I have seen a... Stromboli outside the NYC metro area.
Are we talking about the same thing? A rectangle of dough typically topped with tomato sauce, mozzarella, and salami, rolled up into a cylinder and baked?
I don't think I've ever seen a local pizzeria in PA that
didn't sell them.
Quote from: spooky on January 18, 2018, 03:34:32 PM
Other RI-specific foods:
tomato pie - basically cold pizza with thick sauce and no cheese, cut in strips instead of triangular slices.
I don't know if it's precisely the same thing, but a cheese-less, cold tomato pie is supposedly a Philadelphia tradition–developed, I understand, as a means to use up leftover hoagie roll dough.
CT foods:
New Haven style pizza (thin crust). Frank Pepe's is world renowned, but Sally's and Modern are also well known.
CT style lobster roll: Served hot with drawn butter.
The original hamburger: Served as Louis' Lunch in New Haven. Uses white bread instead of a bun, and fries are not on the menu
Steamed cheeseburgers
Grinders: Usually refers to the hot variety of sandwich, but order one outside of New England and you'll get looked at like you have 3 heads. We also gave the world Subway
Quote from: kphoger on January 18, 2018, 03:23:27 PM
A Chicago dog is the first time I ever liked a hot dog. I still remember where it was, too: Union Station. To this day, I can barely tolerate a hot dog with just ketchup, but I love 'em love 'em love 'em with all the goodies piled on top.
Come to NJ, you can get a hot dog any way you want it.
Notable varieties:
-The Italian Hot Dog made famous by Jimmy Buff's
-The Texas Weiner..... which has nothing to do with Texas at all, it originated in Paterson or Plainfield NJ depending on who you ask
http://www.nj.com/entertainment/index.ssf/2015/07/njs_25_best_hot_dog_joints_and_why_jersey_is_the_c.html
Other notable foods:
-Pork Roll/Taylor Ham
-Decent bagels
-Great pizza
-South Jersey and Philly is known for something called a panzerotti, similar to a calzone
-Disco fries (fries with gravy on top)
Of course, I am no native of Chicago, but something absolutely incredible that I have heard of is Chicago-style Pizza (which is a big local thing up in that area, I am pretty sure). I have never had the heavenly opportunity to taste such stuff, but I have heard it is unbelievably good and special. Actually, I started daydreaming about it and getting extremely hungry earlier this afternoon. :hyper:
SF Bay Area (not naming particular restaurants): sourdough bread, Mission-style burritos, Xiao Long Bao, Dim Sum in general, garlic fries. There's also a big poke bubble at the moment, though that definitely belongs to Hawaii
Quote from: adventurernumber1 on January 18, 2018, 09:09:48 PM
Of course, I am no native of Chicago, but something absolutely incredible that I have heard of is Chicago-style Pizza (which is a big local thing up in that area, I am pretty sure). I have never had the heavenly opportunity to taste such stuff, but I have heard it is unbelievably good and special. Actually, I started daydreaming about it and getting extremely hungry earlier this afternoon. :hyper:
It's a thing of beauty.
Damn, I said it four times!
Probably the local trademark food in DC is the half-smoke, which is similar to a hot dog but is usually bigger and made of a blend of pork and beef. I don't know whether these are sold outside the DC area, but I can't say I recall having seen them anywhere else.
The most famous place to get half-smokes is Ben's Chili Bowl on U Street. I was eating there once when Marion Barry, who was in his final weeks as mayor, came in and sat down at the counter next to me. I would think the current president might enjoy the food because, as the Washington Post once said, Ben's is a place "where you show your arteries who's boss."
People talk about "Maryland-style crab cakes" being a Maryland trademark. Thing is, I've found over the years that if a restaurant says its crab cake is "Maryland-style," most likely it bears little resemblance to what you'd get in Maryland (usually because it'll have too much filler and too many extraneous ingredients like bell peppers). I sometimes wonder whether restaurant owners think people will look askance if they don't say "Maryland-style."
Quote from: roadman on January 18, 2018, 04:42:13 PM
Quote from: spooky on January 18, 2018, 03:34:32 PM
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I do not think I have seen a Zepoli or Stromboli outside the NYC metro area.
zeppoles are common in the Italian-centric part of RI.
Other RI-specific foods:
-pizza strips or tomato pie - basically cold pizza with thick sauce and no cheese, cut in strips instead of triangular slices.
-clear broth clam chowder
-"NY system" hot weiners AKA gaggers - The "NY system" name is because they are similar to a coney island dog. Typically served with celery salt, yellow mustard, meat sauce and onions
Hold on there - you forgot the coffee milk to wash it all down with.
I didn't want to claim that RI invented coffee milk, but it can be said that the two biggest producers of coffee-flavored syrup (Eclipse and Autocrat) were from RI.
Quote from: abefroman329 on January 18, 2018, 01:42:06 PM
I've seen stromboli advertised at pizzerias all over the country, although whether they're actually calzones, I couldn't tell you.
There are a couple of pizza joints around here that sell stromboli and it's definitely not the same thing as a calzone. The stromboli has more of a rolled appearance and is generally smaller than a calzone. The calzone looks more like a very large empanada made of pizza dough instead of a corn tortilla.
I remember being in a Chicago-themed restaurant in Boulder, Colorado with a friend years ago. I had a hot dog from there and he got mad at me when I put ketchup on it. I was unaware about that the rule about ketchup and hot dogs there. In any case I reminded him that we were in fact in Boulder, Colorado and not Chicago. That and because my hot dog was more of a regular one and not the Chicago-style.
Quote from: 1995hoo on January 19, 2018, 09:37:31 AM
People talk about "Maryland-style crab cakes" being a Maryland trademark. Thing is, I've found over the years that if a restaurant says its crab cake is "Maryland-style," most likely it bears little resemblance to what you'd get in Maryland (usually because it'll have too much filler and too many extraneous ingredients like bell peppers). I sometimes wonder whether restaurant owners think people will look askance if they don't say "Maryland-style."
As told by my coworker from Maryland (I think Rockville), anything is Maryland-style if you put Old Bay seasoning on it. Which he puts on almost everything, literally keeps a can of it on his desk.
Quote from: jp the roadgeek on January 18, 2018, 08:15:58 PM
CT foods:
New Haven style pizza (thin crust). Frank Pepe's is world renowned, but Sally's and Modern are also well known.
CT style lobster roll: Served hot with drawn butter.
The original hamburger: Served as Louis' Lunch in New Haven. Uses white bread instead of a bun, and fries are not on the menu
Steamed cheeseburgers
Grinders: Usually refers to the hot variety of sandwich, but order one outside of New England and you'll get looked at like you have 3 heads. We also gave the world Subway
I definitely prefer CT-style lobster rolls to ME-style, I hate mayonnaise.
Quote from: tdindy88 on January 19, 2018, 10:00:41 AM
I remember being in a Chicago-themed restaurant in Boulder, Colorado with a friend years ago. I had a hot dog from there and he got mad at me when I put ketchup on it. I was unaware about that the rule about ketchup and hot dogs there. In any case I reminded him that we were in fact in Boulder, Colorado and not Chicago. That and because my hot dog was more of a regular one and not the Chicago-style.
It's a stupid rule. I put ketchup on my hot dogs and will until the day I die.
Quote from: 1995hoo on January 19, 2018, 09:37:31 AM
Probably the local trademark food in DC is the half-smoke, which is similar to a hot dog but is usually bigger and made of a blend of pork and beef. I don't know whether these are sold outside the DC area, but I can't say I recall having seen them anywhere else.
The most famous place to get half-smokes is Ben's Chili Bowl on U Street. I was eating there once when Marion Barry, who was in his final weeks as mayor, came in and sat down at the counter next to me. I would think the current president might enjoy the food because, as the Washington Post once said, Ben's is a place "where you show your arteries who's boss."
People talk about "Maryland-style crab cakes" being a Maryland trademark. Thing is, I've found over the years that if a restaurant says its crab cake is "Maryland-style," most likely it bears little resemblance to what you'd get in Maryland (usually because it'll have too much filler and too many extraneous ingredients like bell peppers). I sometimes wonder whether restaurant owners think people will look askance if they don't say "Maryland-style."
I've never seen a half-smoke for sale outside the DC area. And Ben's does the best job of preparing them, in my opinion. I've gotten half-smokes from hot dog carts where they're boiled and it's disgusting.
I can think of no fewer than two reasons why the current President wouldn't want to go to Ben's. Three, actually.
Springdale Arkansas has AQ Chicken. Tontitown has Venetian Inn. Used to have Mary Maestri's, but Danny (her son) ran it into the ground.
Quote from: tdindy88 on January 19, 2018, 10:00:41 AM
I remember being in a Chicago-themed restaurant in Boulder, Colorado with a friend years ago. I had a hot dog from there and he got mad at me when I put ketchup on it. I was unaware about that the rule about ketchup and hot dogs there. In any case I reminded him that we were in fact in Boulder, Colorado and not Chicago. That and because my hot dog was more of a regular one and not the Chicago-style.
That's actually not just a Chicago thing, it's more widespread than that. It's also a New York thing. And frankly (see what I did there?), mustard really brings out the flavor of the dog, whereas ketchup just masks it.
I really only prefer ketchup on cheese dogs. If it's plain, then I just eat it plain.
I don't really care about the rule all that much, but my own personal preference is that whenever I eat a regular hot dog, I usually have just mustard on it.
Quote from: tdindy88 on January 19, 2018, 10:00:41 AM
I remember being in a Chicago-themed restaurant in Boulder, Colorado with a friend years ago. I had a hot dog from there and he got mad at me when I put ketchup on it. I was unaware about that the rule about ketchup and hot dogs there. In any case I reminded him that we were in fact in Boulder, Colorado and not Chicago. That and because my hot dog was more of a regular one and not the Chicago-style.
I mean, look, they offer ketchup as a condiment so obviously people use it.
It's still a mistake in my book, but I won't go around admonishing people for it.
But yeah, it's really a country-wide thing that ketchup doesn't go on hotdogs (even though it is the preference of many). Definitely not just in Chicago.
I like deli or Guldens Mustard myself; maybe a little relish and/or cheese.
Quote from: jeffandnicole on January 19, 2018, 12:36:59 PM
I like deli or Guldens Mustard myself; maybe a little relish and/or cheese.
Plochman's makes a really good Polish beer mustard under their Kosciusko label.
Way I see it is, if you pay for the hot dog, you can put what you want on it. I don't use ketchup on them, but I couldn't really care less whether someone else likes it, as long as said person doesn't try to schmeck up my hot dog.
Quote from: inkyatari on January 18, 2018, 12:42:52 PM
Quote from: hbelkins on January 18, 2018, 12:06:27 PM
Cincinnati-style chili (best known through Skyline and Gold Star).
I LOVE Cincinnati style chili. In fact, when I make chili at home, that's the kind I make. It is so delicious. That having been said, I don't think there's a chili style I don't like. Except for my failed attempt at chocolate chili
As for local foods, Chicago is the home of the Italian Beef sammich, and it's a thing of beauty.
That Chicago style Italian Beef is the bomb.
Quote from: inkyatari on January 19, 2018, 12:20:47 PM
Quote from: tdindy88 on January 19, 2018, 10:00:41 AM
I remember being in a Chicago-themed restaurant in Boulder, Colorado with a friend years ago. I had a hot dog from there and he got mad at me when I put ketchup on it. I was unaware about that the rule about ketchup and hot dogs there. In any case I reminded him that we were in fact in Boulder, Colorado and not Chicago. That and because my hot dog was more of a regular one and not the Chicago-style.
That's actually not just a Chicago thing, it's more widespread than that. It's also a New York thing. And frankly (see what I did there?), mustard really brings out the flavor of the dog, whereas ketchup just masks it.
It's also a Michigan thing as well. Detroit and Flint style coney's don't come with ketchup even though I've seen people put ketchup on a Flint style coney but never on a Detroit style coney. Both coney's feature the sauce Flint's is a drier meatier sauce and Detroit's is like a chili, then mustard and onions. Detroit also has it's own style of pizza and the best place for pizza in Detroit is Buddy's, there are a few locations but the original one is on Conant and McNichols (Six Mile Road) in Detroit, it's actually a bar but has some damn good pizza. For Detroit style coney's it's really down to either Lafayette or American and I prefer Lafayette it's an old school joint serving some really good coney dogs, American and Lafayette sit side by side downtown and are open late into the night. Best Flint style coney is found at Starlite Coney Island on Center and Davison in Burton, not only does this place offer the best coneys in Flint but everything on their menu is awesome especially breakfast, it's open 24 hours and competes with Angelo's which is about 1.5 miles east at the corner of Davison and Franklin in a rougher part of Flint.
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Quote from: spooky on January 19, 2018, 03:45:11 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Different type of chili. Cincinnati chili is more like the meat sauce found in Rhode Island and Upstate New York than what most people think of as "chili".
Quote from: cl94 on January 19, 2018, 03:48:24 PM
Quote from: spooky on January 19, 2018, 03:45:11 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Different type of chili. Cincinnati chili is more like the meat sauce found in Rhode Island and Upstate New York than what most people think of as "chili".
Then you might want to edit the Wikipedia article on Cincinnati chili.
Quote from: https://en.wikipedia.org/wiki/Cincinnati_chili
Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency.
Quote from: cl94 on January 19, 2018, 03:48:24 PM
Quote from: spooky on January 19, 2018, 03:45:11 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Different type of chili. Cincinnati chili is more like the meat sauce found in Rhode Island and Upstate New York than what most people think of as "chili".
I was referring to Cincinnati chili - all I could taste was cinnamon the one and only time I tried it.
Quote from: cl94 on January 19, 2018, 03:48:24 PM
Quote from: spooky on January 19, 2018, 03:45:11 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Different type of chili. Cincinnati chili is more like the meat sauce found in Rhode Island and Upstate New York than what most people think of as "chili".
I was always told that Cincinnati chili is actually from an old Hungarian recipe. I really like the flavors in Cincinnati chili.
We have a great chili place in Westmont, IL called Bishop's. The used to have about six locations throughout Chicagoland, but now have only this one. It's good stuff.
I never had Cincinnati chili before giving up meat, so I'll never know what Skyline or Gold Star tastes like. I'm sure several places in Cincinnati's more bohemian sections make a vegetarian version, which I'll make a point to try someday (though it may or may not taste much like the real stuff).
But my understanding is that it is a dish laced with cinnamon. Quoting fast food expert The Evil Sam Graham (http://web.archive.org/web/20110109033045/http://www.99w.com/evilsam/ff/skyline.htm):
QuoteCincinnati chili is not chili as you know it. It is not made for eating in a bowl as a standalone dish. It's a topping. It's a meaty brown beanless sauce that tastes like cinnamon. Yes, cinnamon. No, I didn't consider it a good idea either.
He said, by the way, that it was the invention of Greek diner owners who decided to take traditional chili and "Greek it up" .
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
I've gotten to where I prefer Gold Star over Skyline. Sometimes it's hard to tell the difference, but both brands sell a frozen variety of chili and spaghetti around here. The Skyline seems a bit sweeter.
Quote from: kphoger on January 19, 2018, 04:02:38 PM
Quote from: cl94 on January 19, 2018, 03:48:24 PM
Quote from: spooky on January 19, 2018, 03:45:11 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Chili and cheese on spaghetti doesn't necessarily sound like a bad idea. Cinnamon and other baking spices prominently featured in chili sounds like (and is) a terrible idea.
Different type of chili. Cincinnati chili is more like the meat sauce found in Rhode Island and Upstate New York than what most people think of as "chili".
Then you might want to edit the Wikipedia article on Cincinnati chili.
Quote from: https://en.wikipedia.org/wiki/Cincinnati_chili
Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency.
Obviously a disconnect here. I know what is in Cincinnati chili. I was referring more to the fact that a lot of people think Cincinnati chili is like the chili you'd have in the southwest ("chili con carne"). Definitely isn't.
Quote from: inkyatari on January 19, 2018, 04:10:39 PM
I was always told that Cincinnati chili is actually from an old Hungarian recipe. I really like the flavors in Cincinnati chili.
Hungarian/Greek/Balkan. That general part of the world. Part of why I brought up the hot dog meat sauce, as it's basically the same thing. Most of the hot dog places in the Northeast/Midwest known for their meat sauce were started by Greek immigrants (and, in fact, I happen to know that the recipes at the big places in Albany/Glens Falls include cinnamon and/or cocoa).
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
It wasn't a completely foreign concept to me, Steak 'n' Shake used to (still does?) sell it.
Quote from: jeffandnicole on January 19, 2018, 12:36:59 PM
I mean, look, they offer ketchup as a condiment so obviously people use it.
In some spots, the ketchup is for the fries (and the burgers, if they also sell those). There's one restaurant in Chicago, Flub-A-Dub-Chub, that will take your picture with a Polaroid camera and put it on their Wall of Shame if they see you putting ketchup on your hot dog.
Quote from: abefroman329 on January 19, 2018, 04:54:20 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
It wasn't a completely foreign concept to me, Steak 'n' Shake used to (still does?) sell it.
I don't think theirs is a Cincinnati recipe.
Quote from: inkyatari on January 19, 2018, 04:57:08 PM
Quote from: abefroman329 on January 19, 2018, 04:54:20 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
It wasn't a completely foreign concept to me, Steak 'n' Shake used to (still does?) sell it.
I don't think theirs is a Cincinnati recipe.
No, but it's chili and cheese on spaghetti. So the concept is the same.
Quote from: kphoger on January 19, 2018, 05:06:15 PM
Quote from: inkyatari on January 19, 2018, 04:57:08 PM
Quote from: abefroman329 on January 19, 2018, 04:54:20 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
It wasn't a completely foreign concept to me, Steak 'n' Shake used to (still does?) sell it.
I don't think theirs is a Cincinnati recipe.
No, but it's chili and cheese on spaghetti. So the concept is the same.
It's been a while since I've had theirs. Methinks a journey is in order on payday.
Quote from: abefroman329 on January 19, 2018, 04:54:20 PM
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
It wasn't a completely foreign concept to me, Steak 'n' Shake used to (still does?) sell it.
Chili Mac (sometimes called Spaghetti Red). Chili on spaghetti, grated cheese on the side. Fred and Red's in Joplin, MO served it before they closed a few years ago.
While many interesting specialties from around the country have come out in this thread, which is great, I would still be interested in some more answers to the original question, which was whether anyone had ever eaten a trash plate or not, and if so what you thought.
Jacksonville Florida has the Camel Rider.. or just Rider... Basically a sub in pita bread. Also similar is steak in a sac.. middle eastern spiced ground beef with sub toppings yum!
A lot of sandwich shops were owned by Arabs a play on a pejorative name.. some of those sandwich shops have really good authentic Middle Eastern food
Jacksonville has one of the largest Arab-American communities in the country which is a surprise to many
Z981
Among the American Indian population in this part of the country, you'll occasionally run across what's called a Navajo Taco or an Indian Taco. It's a loaded-up taco that uses frybread in place of the tortilla. Darned tasty!
And that's about all I can think of for my neck of the woods.
Quote from: Jim on January 19, 2018, 02:43:27 PM
When I was first recommended by a Cincinnati-area native to try Skyline on a trip through back around 2002, I was hesitant. Chili and cheese on spaghetti sounds like a terrible idea. But I did, and I've been hooked since. I always make it a point to stop at a Skyline when in their territory (most often one of their "outliers" in Naples, FL) and make it at home probably about once a month.
Bob's Big Boy (the CA-based original) had what they termed a "chili size" on their menu, which was spaghetti topped with a really tomato-heavy chili (tasted a lot like canned Hormel -- but if someone added a small dose of stewed tomato). Wasn't half bad; in my college days circa late '60's, it hit the spot after evenings of beer consumption. Don't know if the Eastern Big Boy chains still have it on their menu; I usually stuck to the hamburger combo on my various travels.
P.S. -- to the Stromboli aficionados -- there are a couple of small pizza parlors here in San Jose that feature authentic Strombolis -- but IMO one might as well just get a regular pizza unless you intend to eat it in the car, in which case the Stromboli is a bit easier to handle.
The Jucy Lucy (https://en.wikipedia.org/wiki/Jucy_Lucy): a burger with the cheese inside the meat patty. They're amazing and can be had at many bars and restaurants across the Twin Cities.
Leong's Asian Diner in Springfield, MO is home to the original Cashew Chicken
World Famous Langlois, located on US 101 in north Curry County, got that moniker due to the World Famous Langlois Market Hot Dog. Why is it "world famous"? The beef it is made from comes from that area. Yeah, it's good. The frank is fatter and shorter than the typical supermarket hot dog. Add in home made sweet mustard. You won't find a better hot dog on the Oregon Coast!
Rick
Utah definitely some a few distinctive foods. The ones that jump to mind are green Jell-O, fry sauce (basically ketchup and mayonnaise mixed together) and funeral potatoes.
Quote from: MNHighwayMan on January 20, 2018, 12:05:59 AM
The Jucy Lucy (https://en.wikipedia.org/wiki/Jucy_Lucy): a burger with the cheese inside the meat patty. They're amazing and can be had at many bars and restaurants across the Twin Cities.
I've been to Matt's, which is one of the two bars that claims to have invented the Jucy Lucy, and enjoyed it quite a bit.
Quote from: webny99 on January 19, 2018, 05:26:46 PM
While many interesting specialties from around the country have come out in this thread, which is great, I would still be interested in some more answers to the original question, which was whether anyone had ever eaten a trash plate or not, and if so what you thought.
(That was a mouthful :crazy:)
I ate a bastardized trash plate, heavily modded to remove foods I don't like, and it was fine. Not a life-changing experience on par with the first time I had a real Philly cheesesteak.
Quote from: nexus73 on January 20, 2018, 11:48:49 PM
the World Famous Langlois Market Hot Dog.
Never heard of it.
All right, show of hands, everybody. Who here had heard of the Langlois Market Hot Dog?
Quote from: kphoger on January 22, 2018, 02:35:01 PM
Quote from: nexus73 on January 20, 2018, 11:48:49 PM
the World Famous Langlois Market Hot Dog.
Never heard of it.
All right, show of hands, everybody. Who here had heard of the Langlois Market Hot Dog?
Keeps hands down An authentic Philly cheesesteak & a Jucy Lucy are both on my bucket list.
Quote from: cjk374 on January 22, 2018, 04:38:04 PM
Quote from: kphoger on January 22, 2018, 02:35:01 PM
Quote from: nexus73 on January 20, 2018, 11:48:49 PM
the World Famous Langlois Market Hot Dog.
Never heard of it.
All right, show of hands, everybody. Who here had heard of the Langlois Market Hot Dog?
Keeps hands down
An authentic Philly cheesesteak & a Jucy Lucy are both on my bucket list.
If you do the cheesesteak thing, you have to do a side by side comparison of Pat's vs Geno's. Go to one, order a cheese wit, then go across the street to the other and order the same thing. Best to do it with a partner so you each get a half of both (have to be really hungry to eat both in one sitting).
Diners in NJ are not the same in other places. However, in Florida we have Lesters Diner on SR 84 in Fort Lauderdale that comes close.
Quote from: kphoger on January 22, 2018, 02:35:01 PM
Quote from: nexus73 on January 20, 2018, 11:48:49 PM
the World Famous Langlois Market Hot Dog.
Never heard of it.
All right, show of hands, everybody. Who here had heard of the Langlois Market Hot Dog?
Of course you never heard of it. I guess you never heard of local tourism promotion either. Must be a sheltered life you live...LOL! Anyways, the hot dogs are that good. The weather? That depends!
Rick
Quote from: jp the roadgeek on January 22, 2018, 05:06:51 PM
Quote from: cjk374 on January 22, 2018, 04:38:04 PM
Quote from: kphoger on January 22, 2018, 02:35:01 PM
Quote from: nexus73 on January 20, 2018, 11:48:49 PM
the World Famous Langlois Market Hot Dog.
Never heard of it.
All right, show of hands, everybody. Who here had heard of the Langlois Market Hot Dog?
Keeps hands down
An authentic Philly cheesesteak & a Jucy Lucy are both on my bucket list.
If you do the cheesesteak thing, you have to do a side by side comparison of Pat's vs Geno's. Go to one, order a cheese wit, then go across the street to the other and order the same thing. Best to do it with a partner so you each get a half of both (have to be really hungry to eat both in one sitting).
I did this one time when I was in Philly. I went to Pat's and got a half of a cheesesteak and went to Geno's and got the same thing. I can't remember which one I liked better but both were very good.
Buckinghamshire bacon badger (http://www.bbc.co.uk/blogs/food/2011/06/whats-the-best-ye-olde-recipe.shtml) <- it's apparently famous, but I'd only heard of it a few months ago when there was a trend for food shows to make Bedfordshire Clangers, and a load of people online were saying that BBB is superior. I guess it comes from the cheese part of Bucks not the chalk part where I live. Looks good though.
Either the my area's food spread across the country (or at least the south of it) and so lost its localness, or wasn't creative/worth keeping, or change in demographics (from rural light industry and sheep farming, to cosmopolitan commuter belt) has killed the unique dishes dead - probably a bit of all three.
I guess I could widen the hunt to London, but the same has happened there - you might be able to get jellied eels if you look hard enough, but good luck trying to find a pie n'mash shop. London's food today is far more likely to be fried chicken or pho* than those cockney specialities (because no one other than cockney's would eat them!). And the English food in London and the surrounds is treated as the non-regional norm when it isn't always - mushy peas are called northern, but 'regular' peas aren't called southern (though certainly a generation ago, there was very much a regional divide and you would struggle to find petit pois rather than marrowfat in the north).
*seriously - if you move out of the touristy areas to places in Central London where the food shops cater for office worker's lunches, there's a Vietnamese takeover currently. Japanese is also very common, and Asian shops are more common than Western ones. Fried chicken shops have replaced fish and chip shops (or chinese/fish and chips shops) as the staple fast food place in parades of shops across the capital.
Quote from: webny99 on January 17, 2018, 10:27:35 PM
Feel free to share what your regional food specialties are, and if you recommend trying them or not.
/me coughs
Quote from: MNHighwayMan on January 22, 2018, 09:23:56 PM
Quote from: webny99 on January 17, 2018, 10:27:35 PM
Feel free to share what your regional food specialties are, and if you recommend trying them or not.
/me coughs
It
is possible to share your own local specialties and still answer a question in the OP. I ain't forcing anybody to do either, just noticed my original question got a bit lost :spin:
Quote from: webny99 on January 22, 2018, 09:39:31 PM
It is possible to share your own local specialties and still answer a question in the OP. I ain't forcing anybody to do either, just noticed my original question got a bit lost :spin:
But you know how people like to go off on tangents. :coffee:
Not a whole lot of region-specific food where I live. Maybe Tex-Mex, BBQ and a little bit east, catfish. I love catfish.
Quote from: Road Hog on January 22, 2018, 10:28:33 PM
Not a whole lot of region-specific food where I live. Maybe Tex-Mex, BBQ and a little bit east, catfish. I love catfish.
Mmmm, catfish! Got to enjoy just one meal of that during the Oregon to Memphis TN trip last October. That was in Oxford MS. Unfortunately the restaurant did not have the spicier Louisiana breading so it was just okay instead of totally magnificent!
Rick
The only regional food I can think of in this area is bologna burgers, which have kind of fallen out of vogue after the Sadler brothers (of NASCAR) made them famous about 15 or so years ago. They seem to be a niche item everywhere except their native Emporia.
Quote from: english si on January 22, 2018, 08:22:31 PM
Buckinghamshire bacon badger (http://www.bbc.co.uk/blogs/food/2011/06/whats-the-best-ye-olde-recipe.shtml) <- it's apparently famous, but I'd only heard of it a few months ago when there was a trend for food shows to make Bedfordshire Clangers, and a load of people online were saying that BBB is superior. I guess it comes from the cheese part of Bucks not the chalk part where I live. Looks good though.
Either the my area's food spread across the country (or at least the south of it) and so lost its localness, or wasn't creative/worth keeping, or change in demographics (from rural light industry and sheep farming, to cosmopolitan commuter belt) has killed the unique dishes dead - probably a bit of all three.
I guess I could widen the hunt to London, but the same has happened there - you might be able to get jellied eels if you look hard enough, but good luck trying to find a pie n'mash shop. London's food today is far more likely to be fried chicken or pho* than those cockney specialities (because no one other than cockney's would eat them!). And the English food in London and the surrounds is treated as the non-regional norm when it isn't always - mushy peas are called northern, but 'regular' peas aren't called southern (though certainly a generation ago, there was very much a regional divide and you would struggle to find petit pois rather than marrowfat in the north).
*seriously - if you move out of the touristy areas to places in Central London where the food shops cater for office worker's lunches, there's a Vietnamese takeover currently. Japanese is also very common, and Asian shops are more common than Western ones. Fried chicken shops have replaced fish and chip shops (or chinese/fish and chips shops) as the staple fast food place in parades of shops across the capital.
Here's an article on a restaurant that sells jellied eels AND pie 'n' mash!
https://www.nytimes.com/2017/11/14/travel/eating-eels-london.html
Quote from: spooky on January 19, 2018, 09:46:22 AM
Quote from: roadman on January 18, 2018, 04:42:13 PM
Quote from: spooky on January 18, 2018, 03:34:32 PM
Quote from: roadman65 on January 18, 2018, 01:25:49 PM
Benigets in Southern Louisiana is only known to them. They are a powered deep fried pastry served best with coffee and you can find them mostly in NOLA, the French Quarter, but even Houma has them, 50 miles away.
I do not think I have seen a Zepoli or Stromboli outside the NYC metro area.
zeppoles are common in the Italian-centric part of RI.
Other RI-specific foods:
-pizza strips or tomato pie - basically cold pizza with thick sauce and no cheese, cut in strips instead of triangular slices.
-clear broth clam chowder
-"NY system" hot weiners AKA gaggers - The "NY system" name is because they are similar to a coney island dog. Typically served with celery salt, yellow mustard, meat sauce and onions
Hold on there - you forgot the coffee milk to wash it all down with.
I didn't want to claim that RI invented coffee milk, but it can be said that the two biggest producers of coffee-flavored syrup (Eclipse and Autocrat) were from RI.
My sister-in-law, who was born and raised in Rhode Island, laments how she can never find coffee milk outside of RI. So I'd say it qualifies as unique to Rhode Island.
Petit Jean hams come from Morrilton, Arkansas :)
Quote from: WillWeaverRVA on January 23, 2018, 09:26:21 AM
The only regional food I can think of in this area is bologna burgers, which have kind of fallen out of vogue after the Sadler brothers (of NASCAR) made them famous about 15 or so years ago. They seem to be a niche item everywhere except their native Emporia.
Doesn't Martinsville Speedway still sell them?
Quote from: webny99 on January 23, 2018, 11:23:21 AM
I sure do. And I'm OK with tangents.
But forgive me for wondering, after a fashion, why it is only and always my tangents that are deemed unacceptable. :hmmm:
Depends which direction you go with them.
Quote from: webny99 on January 22, 2018, 08:58:08 PM
Quote from: webny99 on January 19, 2018, 05:26:46 PM
While many interesting specialties from around the country have come out in this thread, which is great, I would still be interested in some more answers to the original question, which was whether anyone had ever eaten a trash plate or not, and if so what you thought.
*ahem*
Well, here's the thing: You title a thread called "Locally famous foods", and then your first question is about a food option that, if it relates to the title, would only be found in your local area. That particular food option, seems to be pretty local, and honestly, not very pretty. So by default, not a whole lot of people are going to even know about it much less eat it. I don't think we all need to answer 'No' to it, unless we have a story to tell about it.
Most people were more interested in your final comment, and has made for an interesting topic.
Thread tangents and derails have been going on long before you were on this forum...and many people have been told to stop, and bring it back to the actual topic. If you think you're being singled out, then maybe you are going off on tangents more often than others.
Quote from: jeffandnicole on January 23, 2018, 11:50:10 AM
Well, here's the thing: You title a thread called "Locally famous foods", and then your first question is about a food option that, if it relates to the title, would only be found in your local area. That particular food option, seems to be pretty local, and honestly, not very pretty.
You got that right :-P
QuoteThread tangents and derails have been going on long before you were on this forum...and many people have been told to stop, and bring it back to the actual topic. If you think you're being singled out, then maybe you are going off on tangents more often than others.
Honestly, I'm trying. Just cant resist some random humor/comments to spice things up once in a while.
But I think if I had 10,000+ posts, I could say whatever the hell I wanted, and that's what irks me at times.
Quote from: US71 on January 23, 2018, 11:36:24 AM
Depends which direction you go with them.
I'm gonna start saying stuff I shouldn't, so:
Quotezips lips and discards key
In Wisconsin, deep fried cheese curds and bratwurst. Mmmmm
Sorry, but something called a 'trash plate' is not something that I would order.
Well, it is really a "garbage plate," so there. :D
Quote from: Rothman on January 23, 2018, 12:26:59 PM
Well, it is really a "garbage plate," so there. :D
Iriana's Pizza in Little Rock, Ar has a "sweep the floor" pizza.
Quote from: renegade on January 23, 2018, 12:24:44 PM
Sorry, but something called a 'trash plate' is not something that I would order.
There's a market for them, and they are really good, just messy. There are plenty of places around here that sell only trash plates. Usually called "Hots" prefaced by the location; Empire Hots, Winton Hots, etc.
Quote from: US71 on January 23, 2018, 12:33:59 PM
Quote from: Rothman on January 23, 2018, 12:26:59 PM
Well, it is really a "garbage plate," so there. :D
Iriana's Pizza in Little Rock, Ar has a "sweep the floor" pizza.
Now
there's a legit tangent, and potentially even a thread of its own: foods that intentionally sound disgusting. In the case of a trash (garbage, whatever) plate, it is intentional, and it looks a bit rough too. Still delicious though.
I wonder what sweep the floor pizza has on it. Probably a huge variety of stuff, similar to some cookies my mom made once called "everything but the kitchen sink" :D
Quote from: webny99 on January 23, 2018, 01:01:42 PM
Quote from: renegade on January 23, 2018, 12:24:44 PM
Sorry, but something called a 'trash plate' is not something that I would order.
There's a market for them, and they are really good, just messy. There are plenty of places around here that sell only trash plates. Usually called "Hots" prefaced by the location; Empire Hots, Winton Hots, etc.
Quote from: US71 on January 23, 2018, 12:33:59 PM
Quote from: Rothman on January 23, 2018, 12:26:59 PM
Well, it is really a "garbage plate," so there. :D
Iriana's Pizza in Little Rock, Ar has a "sweep the floor" pizza.
Now there's a legit tangent, and potentially even a thread of its own: foods that intentionally sound disgusting. In the case of a trash (garbage, whatever) plate, it is intentional, and it looks a bit rough too. Still delicious though.
I wonder what sweep the floor pizza has on it. Probably a huge variety of stuff, similar to some cookies my mom made once called "everything but the kitchen sink" :D
pepperoni, Canadian bacon, sausage, peppers, onions, mushrooms and olives.
Quote from: renegade on January 23, 2018, 12:24:44 PM
Sorry, but something called a 'trash plate' is not something that I would order.
For me it'd depend on what it is. The Weston Diner in Davie, Florida, has a breakfast item called "The Mess" that doesn't have the most appetizing name either, but it's delicious and I always order it at least once when we're in the area. I can't find the menu online, but I recall it's something along the lines of eggs scrambled with ham, bacon, sausage, and cheese, with hash browns toast on the side. I think, anyway. The first picture I found on TripAdvisor (https://www.tripadvisor.com/Restaurant_Review-g34733-d2387441-Reviews-Weston_Diner-Weston_Broward_County_Florida.html) looks like the Mess. Last time I was there I seem to recall there was a new second version of this item, but I don't recall what it was.
Key Lime Pie is usually found only in Florida. It's really more of a semi-sweet and semi-tart lemon flavor, and it goes well with coffee.
I've never seen white BBQ sauce outside of Alabama. It's more peppery than spicy, a little tangy but not sweet. You're supposed to only put it on chicken, not red meat or pork, but I always look the other way...I enjoy experimenting with food mash-ups. I've never been much to declare how particular foods should be eaten.
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
Quote from: 1995hoo on January 23, 2018, 01:26:56 PM
Quote from: renegade on January 23, 2018, 12:24:44 PM
Sorry, but something called a 'trash plate' is not something that I would order.
For me it'd depend on what it is. ...
From the OP:
QuoteBasically, it looks like a big mess, hence the name, but it's home [square] fries, macaroni salad, and hot sauce, with a burger or two on top.
Let not the name be a deterrent from trying it :D
Quote from: US71 on January 23, 2018, 01:22:38 PM
Quote from: webny99 on January 23, 2018, 01:01:42 PM
I wonder what sweep the floor pizza has on it. Probably a huge variety of stuff, similar to some cookies my mom made once called "everything but the kitchen sink" :D
pepperoni, Canadian bacon, sausage, peppers, onions, mushrooms and olives.
I would totally eat that, should the need ever arise for me to go to Arkansas. It sounds delicious, actually.
Miami is a huge melting pot of Latin American culture and of cuisine as a result, but I'll simply mention Cuban food.
Many favorite Cuban staples include pastries like the pastelito, and big plates such as vaca frita(fried steak), and desserts like the Tres Leches cake.
The fast-food chain Pollo Tropical has been successful bringing this cuisine to other parts of the country, and it is still expanding.
Quote from: Rothman on January 23, 2018, 02:12:30 PM
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
But does it taste the same?
BTW: cheese dip is reported to be from Arkansas :)
Quote from: webny99 on January 23, 2018, 01:01:42 PM
Now there's a legit tangent, and potentially even a thread of its own: foods that intentionally sound disgusting. In the case of a trash (garbage, whatever) plate, it is intentional, and it looks a bit rough too. Still delicious though.
Or local foods that are different than what people imagine.
A local-to-Philly favorite (your opinion may differ) is Crab Fries, from local restaurant Chickies and Petes (no doubt they'll come up in Eagles discussions over the next two weeks). However, the 'crab' referrers to the secret seasoning which is awfully similar to Old Bay seasoning spread over the fries. If you look up Chickies and Pete's reviews, especially at their airport locations, a lot of non-local people are disappointed with the fries because they're expecting actual crabmeat to be mixed within the fries! The fries also comes with a cheese sauce that is in no-way related, or would even taste good, with crabs or crab meat.
Quote from: jeffandnicole on January 23, 2018, 02:59:37 PM
Quote from: webny99 on January 23, 2018, 01:01:42 PM
Now there's a legit tangent, and potentially even a thread of its own: foods that intentionally sound disgusting. In the case of a trash (garbage, whatever) plate, it is intentional, and it looks a bit rough too. Still delicious though.
Or local foods that are different than what people imagine.
A local-to-Philly favorite (your opinion may differ) is Crab Fries, from local restaurant Chickies and Petes (no doubt they'll come up in Eagles discussions over the next two weeks). However, the 'crab' referrers to the secret seasoning which is awfully similar to Old Bay seasoning spread over the fries. If you look up Chickies and Pete's reviews, especially at their airport locations, a lot of non-local people are disappointed with the fries because they're expecting actual crabmeat to be mixed within the fries! The fries also comes with a cheese sauce that is in no-way related, or would even taste good, with crabs or crab meat.
That trend is repeated throughout Maryland and Delaware. A lot of things called "Crab ____" just have Old Bay seasoning. I always check though, as I have a shellfish allergy but like Old Bay (and actually use it in cooking quite a bit).
Quote from: jeffandnicole on January 23, 2018, 02:59:37 PM
Quote from: webny99 on January 23, 2018, 01:01:42 PM
Now there's a legit tangent, and potentially even a thread of its own: foods that intentionally sound disgusting. In the case of a trash (garbage, whatever) plate, it is intentional, and it looks a bit rough too. Still delicious though.
Or local foods that are different than what people imagine.
A local-to-Philly favorite (your opinion may differ) is Crab Fries, from local restaurant Chickies and Petes (no doubt they'll come up in Eagles discussions over the next two weeks). However, the 'crab' referrers to the secret seasoning which is awfully similar to Old Bay seasoning spread over the fries. If you look up Chickies and Pete's reviews, especially at their airport locations, a lot of non-local people are disappointed with the fries because they're expecting actual crabmeat to be mixed within the fries! The fries also comes with a cheese sauce that is in no-way related, or would even taste good, with crabs or crab meat.
That cheese sauce is delicious. I once ate at the (a?) Chickies and Petes at PHL and had a buffalo chicken sub with blue cheese dressing to dip it into and some of those fries with cheese sauce and it was heavenly.
Quote from: cl94 on January 23, 2018, 03:04:05 PM
Quote from: jeffandnicole on January 23, 2018, 02:59:37 PM
A local-to-Philly favorite (your opinion may differ) is Crab Fries, from local restaurant Chickies and Petes (no doubt they'll come up in Eagles discussions over the next two weeks). However, the 'crab' referrers to the secret seasoning which is awfully similar to Old Bay seasoning spread over the fries. If you look up Chickies and Pete's reviews, especially at their airport locations, a lot of non-local people are disappointed with the fries because they're expecting actual crabmeat to be mixed within the fries! The fries also comes with a cheese sauce that is in no-way related, or would even taste good, with crabs or crab meat.
That trend is repeated throughout Maryland and Delaware. A lot of things called "Crab ____" just have Old Bay seasoning. I always check though, as I have a shellfish allergy but like Old Bay (and actually use it in cooking quite a bit).
Something that's become quite common around the Philadelphia area is eating Old Bay-dusted fries with wings. I discovered this a few years back and for me they really go together (I don't mean in the same bite). It's a great combination.
Speaking of Philadelphia foods, gotta mention the hoagie and cheesesteak.
I'll post about cheesesteaks separately.
I included the following about hoagies in a post in another thread back in August (2017) so if you've seen it, forgive the repeat. Some reading this particular thread may not have seen it.
A hoagie is like a sub but with only Italian meats, cheeses, and seasonings, like hard and cooked salami, capicola ham, provolone, etc. Prosciutto is increasingly seen. (But never bologna even though that's technically Italian in origin.) And oil, not mayonnaise. Top it off with lettuce (generally shredded or chopped), tomato (generally sliced, not diced), and onion (sliced or chopped). One can always add sweet or hot peppers, roasted peppers, and other things, but virtually never fresh green (bell) peppers (go figure). People do deviate from this, of course (see entry under "turkey hoagie"); I'm merely describing what can be thought of as "standard." It's served on a stiff Italian long roll.
Comparing hoagies with subs, subs can have any kind of meats and cheeses. A true hoagie has only Italian meats, cheeses, and seasonings. All hoagies can be called subs, but all subs are not hoagies. Think of a hoagie as a "sub subset."
Bonus history: The hoagie originated with Italian immigrants in South Philadelphia ("Sou'Philly") who toiled at the long-gone Hog Island Ship Yard (where the Philadelphia International Airport is today). They took to carrying rolls stuffed with meats and cheeses in their lunch pails. Over time, what we today think of as the "salad" part–the lettuce, tomato, and onion–was added. Why the name? Workers at the Hog Island works tended to call themselves "Hoggies," but in Italian all O's are pronounced like a long O. So the Italian workers there called themselves "Hoe-gies" and the name, spelled "Hoagies," became attached to the sandwich as well.
Bonus bonus: to pronounce the ingredients like an Italian, clip the last syllable–"proe-vuh-LOAN," "gabba-GOAL," "pre-ZHOOT," etc. :D
Here's the skinny on cheesesteaks I promised. Cheesesteaks. Mmmm, just thinking about one... uhhh [drool]... Huh? Oh, where was I... OK, cheesesteaks.
One of the most misunderstood food in the country. People all over who have never seen one think they can imitate them by using pieces of steak or (shudder) Steak-Um. Diners and lunch counters nationwide serve all kinds of weird fiascoes and call them "Philly Cheesesteaks" or cheese steaks, or cheese-steaks, or the worst: "Philly steak and cheese" (whatever that is).
First off: the term "Philadelphia cheesesteak" or "Philly cheesesteak" is actually redundant. There's no other kind. It's like saying wet water. That's not being parochial; it jsut is. There's no "Chicago cheesesteak," say, or "San Francisco cheesesteak." It's simply a cheesesteak or it's... something else. In Phila, they're usually just called "steaks." You'll hear people say, "Yo, let's go grab a steak." (Yes, they do say "yo." :-D)
The basic components are: 1) steak (yes, real steak); 2) cheese; and 3) a long Italian roll.
The steak is top-grade sirloin or rib-eye, sliced very thinly (before cooking), and grilled lightly on a griddle. It's the key ingredient. If a cheesesteak is below par, it's probably because they skimped on the steak and didn't use the best stuff. Or grilled the moisture out of it.
The cheese is, yup, Cheez Whiz®, that great pinnacle of post-war mass-produced processed food. (I know it doesn't sound very good, but trust me, it goes.) Some east steaks with provolone or American, a few like mozzarella, but it was invented with whiz and the vast majority of Philadelphians eat it that way. And its usually schmeared on the roll before the steak is laid on it. Sorry John Kerry: swiss, gruyere, or any other hoity-toity cheese need not apply.
The roll is Italian, slightly crusty, a little chewy, and baked fresh daily. The best steaks are made with rolls that are not packed in plastic bags which makes them rubbery.
Some of the more popular "authorized" variations are: 1) the steak wit' (wit' onions, lightly fried); 2) the pizza steak (a cheesesteak with pizza sauce, generally not mozzarella for the whiz); 3) the pizza steak with onions; 4) the steak with mushrooms; 5) the steak with hot peppers; 6) the steak with sweet peppers; 7) the steak with bacon; 8) the hoagie steak (a steak with hoagie ingredients on top– what's a hoagie? see my post upthread); 9) the pizza steak with any of these items; 10) various combi-nations of the above; etc., etc.
Although this looks like a rather diverse variety (and it may be) Philadelphians become downright hostile when outsiders suggest weird things. You never see things like pineapple or guacamole. In other words: no southern California nonsense. And never, ever, under any circumstances–green bell peppers. Why is it that every time some corporate chain gets it in its collective head to sell cheeasesteaks, whatever else they mess up they also manage to include green bell peppers?? I genuinely do not understand that. Never seen in Philadelphia. Unless a place thinks they gotta put some out and then they sit in a corner and harden because no one touches the things.
In a separate post I'll cover how to order a cheesesteak.
How do you order a cheesesteak in Philadelphia? Some people insist that there's some kind of "cheesesteak-ordering etiquette" but in my experience there is really no wrong way (except to order it from some place outside of a hundred-and-fifty-mile radius of the Philadelphia metropolitan area.)
I've heard people from outside Phila whine about the rudeness of order takers who probably berated them for taking too long to order. That's usually because the guy was six customers deep at the counter.(I've seen lines out the door.) He's likely to be rough with you because he's busier than a one-legged man in a kiester-kicking contest.
Besides, the general nature of Philadelphians is to be rough with each other. Overall, Northeasterners are rather friendly, but generally do not suffer fools lightly and if you take too long to pay for your food, or order your food, or decide what the heck you want, you may well be treated, shall we say, "discourteously." If you don't know what you want, stand back and let someone else order. If you do know what you want, yell it out and stand your ground. And if you've been standing in line, you'd better have decided what you want by the time you get to the cockamamie window!
You really don't need to order a certain way. You don't need to say "whiz, wit" (meaning a cheesesteak with Cheez Whiz
® and fried onions), for example. You just need to have a little nerve. If you want to say, "I'd like a cheesesteak with Cheez Whiz
® and fried onions please," just sing it out. As R. Lee Ermey would say, "Sound off like ya got a pair!" No matter what you say, say it with confidence and you'll raise nary an eyebrow, no matter how impatient the server.
In fact, you should adopt this attitude whenever you do anything in Phila, because Philadelphians can smell fear from a mile off. We loathe indecision and when we want something done we want it done yesterday. People are like this all over the Northeast, not just in Philadelphia. It's the same way in New York. Don't waste our time 'cause time is precious. (We spend too much of it stuck in traffic.) Order and get outa the way!
There is one thing, though. When ordering a cheesesteak variation that already has a popular name, order it by its popular name. "I wanna pizza steak" as opposed to, "Can you make me a cheesesteak with pizza sauce and mozzarella cheese?" If you order like this, you'll find yourself waiting a long time because that guy doesn't need you to tell him how to make a pizza steak. If he actually listened to the whole thing he'll likely berate you in a fashion similar to the following scenario.
- You: Excuse me sir, but may I have one of those "cheese-steaks," only I'd like it with pizza sauce and some mozzarella cheese instead of Cheez Whiz® if it's not too much trouble?
- Guy at the window: You mean you want a pizza steak?
- You: Uh, yeah, I guess so.
- Guy at the window: Wassa matter witcha? Why the heck don't you just say pizza steak? You think I got all day to stand here and listen to you try to tell me how to make a pizza steak? You want my job or somethin'? Maybe you can come back here and make it better than me since ya know so much? I've only been working here for 25 years. I was makin' cheesesteaks when Pete Rose was still betting on Little League games, Pally! Why don't you come back here and tell me how to make a pizza steak, fer cryin' out loud? [looking over at another worker] D'you believe this guy? [back to you] You kiddin' me?
- You: I'm sorry, I didn't know that's what it was called.
- Guy at the window: Where the heck are ya from, the moon??
- You: No I'm from California.
- Guy at the window: Well then, maybe you want some freakin' avocado slices with that, ya dolphin-kissin', patchouli-stinkin', hemp-hippie, left-coaster? How about some tofu slices and a funny-smellin' candle, while I'm at it?
- You: You don't have the right to treat people that way! I'm a person with feelings just like you. I didn't know if you knew how to make it the way I wanted it.
- Guy at the window: Didn't know how to wha–?!? Why, I oughta–! Get atta here before ya hurt yerself!
See, if you were from Philly you'd have simply said to him, "How about you take that frickin' spatula and make me a frickin' pizza steak?" and that would have been the end of it.
So, have I beat this to death? :nod: It's what I do.
How about a Springfield, IL Horseshoe sammich?
Bread, meat of choice (burger, chicken, taco meat, etc.), and fries on top, all smothered in cheese sauce.
I'm not going to say "thing of beauty" in this thread again. It is damn good. Fortunately I have a small pub near my home in northern IL that serves these, and they're just as good.
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
Quote from: qguy on January 23, 2018, 05:09:54 PM
How do you order a cheesesteak in Philadelphia? ....
I seem to recall seeing this on a website somewhere. Still funny (and reasonably accurate, too, although the version I've seen doesn't say "frickin'").
Quote from: abefroman329 on January 23, 2018, 09:29:19 AMHere's an article on a restaurant that sells jellied eels AND pie 'n' mash!
https://www.nytimes.com/2017/11/14/travel/eating-eels-london.html
Some snippets that shows that it's not easy:
one of the last surviving eel houses in London.The bus ride to get here had been about 40 minutesThe author gets embarrassed that eel pies aren't on the menu, however a traditional pie and mash dish would be eel pie (and even the traditional meat was cheap cuts of mutton), but asking for such in an establishment that seems to thrive on tradition gets a very curt 'no' - though they do explain that it would be very expensive to make one nowadays.
It's possible to find eels and pie and mash, but then it's possible to find any food that's legal (so no dog meat, for instance) in London. For what was a local delicacy, you have to work hard to get them - it's easier to get Escargot than Eels.
Regarding trash plates, I am not sure if it is something that I would try, mainly because after clicking here, (https://www.eater.com/2017/10/2/16381302/rochester-garbage-plate) it looks like it has a bunch of onions in it - and that is the one and only food that I highly dislike and could not possibly eat to save my life. :)
I mean, there is the argument for picking them out, but as messy and complex as a trash plate looks - the odds don't look like they would be in my favor should that be the case. :-D X-(
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida. It's really more of a semi-sweet and semi-tart lemon flavor, and it goes well with coffee.
I've never seen white BBQ sauce outside of Alabama. It's more peppery than spicy, a little tangy but not sweet. You're supposed to only put it on chicken, not red meat or pork, but I always look the other way...I enjoy experimenting with food mash-ups. I've never been much to declare how particular foods should be eaten.
I don't recall ever having one at a restaurant specifically, but I have had Key Lime Pie many, many times at family get-togethers. It is a very common thing for my relatives to make and bring when we gather at times such as Thanksgiving, Christmas, Easter, etc.
I absolutely love Key Lime Pie, and I find it incredibly delicious. The sweetness and tartness makes for a very nice pie, and it's usually also nice, cold, and fresh as well. The crust is also among my favorites of any pie.
I always thought that Key Lime Pie was a food generally common in much of the South, but it is interesting to know that it sounds like its roots are in Florida specifically.
Quote from: qguy on January 23, 2018, 03:37:03 PMAnd oil, not mayonnaise.
Why does 95% of the country give me a weird look when I want oil and vinegar on my sub but no mayo?
Mayo is good in exactly one application: the Cuban sandwich.
Quote from: formulanone on January 23, 2018, 06:43:23 PM
Quote from: qguy on January 23, 2018, 03:37:03 PMAnd oil, not mayonnaise.
Why does 95% of the country give me a weird look when I want oil and vinegar on my sub but no mayo?
Mayo is good in exactly one application: the Cuban sandwich.
Over here the Cubans are served with a spicy deli mustard and pickles, which sure makes 'em flavorful! Is mayo the way they are done elsewhere?
As for mayo, I like it better then ketchup for dipping my french fries in.
Rick
I guess I'm wrong on the Key Lime Pie...gotta take another look when travelling.
Quote from: nexus73 on January 23, 2018, 07:37:19 PM
Quote from: formulanone on January 23, 2018, 06:43:23 PM
Quote from: qguy on January 23, 2018, 03:37:03 PMAnd oil, not mayonnaise.
Why does 95% of the country give me a weird look when I want oil and vinegar on my sub but no mayo?
Mayo is good in exactly one application: the Cuban sandwich.
Over here the Cubans are served with a spicy deli mustard and pickles, which sure makes 'em flavorful! Is mayo the way they are done elsewhere?
I've had the mayo-mustard combo on a Cuban. I think pressing it on the grill makes it less mayo-y. Maybe the mustard overpowers the mayo to second place.
If they're missing the thin-sliced pickles, to me, it's just not a Cuban sandwich.
Quote from: formulanone on January 23, 2018, 06:43:23 PM
Quote from: qguy on January 23, 2018, 03:37:03 PMAnd oil, not mayonnaise.
Why does 95% of the country give me a weird look when I want oil and vinegar on my sub but no mayo?
I don't care much for mayo, either.
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
I've been to Pat's, but yes, I have had better steaks from elsewhere.
I've liked every cheesesteak I've gotten in the Philadelphia area, but of the most famous ones, I'd rank them 1) Jim's, 2) Pat's, 3) Geno's. I've also had good approximations elsewhere but I don't think anyone else has gotten the bread quite right.
Quote from: US71 on January 23, 2018, 10:01:26 AM
Petit Jean hams come from Morrilton, Arkansas :)
And they are delicious! :thumbsup:
US 71 also mentioned the "Sweep the Floor" pizza. Johnny's Pizza houses in Louisiana call them "sweep the kitchen" pizzas, same concept. Then once a year (during crawfish season), Johnny's puts out the "sweep the swamp" pizza. It contains crawfish tails, andouille sausage, shrimp, and some other ingredients from the "sweep the kitchen" pizza.
Quote from: cjk374 on January 23, 2018, 10:09:46 PM
Quote from: US71 on January 23, 2018, 10:01:26 AM
Petit Jean hams come from Morrilton, Arkansas :)
And they are delicious! :thumbsup:
US 71 also mentioned the "Sweep the Floor" pizza. Johnny's Pizza houses in Louisiana call them "sweep the kitchen" pizzas, same concept. Then once a year (during crawfish season), Johnny's puts out the "sweep the swamp" pizza. It contains crawfish tails, andouille sausage, shrimp, and some other ingredients from the "sweep the kitchen" pizza.
I always special order a pizza I call the Louisiana Special. Extra sauce, thin on the cheese, shrimp, Italian sausage, green bell pepper and white onion on a thin crust, then sprinkle a few red pepper flakes to add even more kick. Some pizza places don't have all the ingredients strangely enough. Shrimp and white onion are the usual MIA suspects but if you do find a place that has the whole shebang, order one like me and you'll be in for quite the taste treat so long as the pizza parlor is not skimpy on the toppings.
Rick
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
I don't know about Abe, but I'm partial to Jim's. You're right, Pat's and Geno's don't usually rate very high among locals.
I also dislike mayo except when it's used as a binder in crab cakes. What really chafes me is if a sandwich comes with mayo, I ask them to hold the mayo, and they argue with me. I stopped going to a place that was super-convenient to my old office because the woman behind the counter was so rude about that (too bad, too, because they had good sandwiches). I'm paying for the damn sandwich, so make it the way I asked!
Key Lime Pie was a huge thing down in Key West when I lived there. It's become semi-mainstream since I was living there.
Quote from: US71 on January 23, 2018, 07:58:19 PM
Quote from: formulanone on January 23, 2018, 06:43:23 PM
Quote from: qguy on January 23, 2018, 03:37:03 PMAnd oil, not mayonnaise.
Why does 95% of the country give me a weird look when I want oil and vinegar on my sub but no mayo?
I don't care much for mayo, either.
Mayo is the devil's semen.
As for cheesesteaks, Alps treated us to sandwiches from Leo's (www.leossteaks.com) at the Delaware meet. I was surprised to find that my cheesesteak was ground beef, not sliced beef.
Best steak and cheese subs I ever had were from a place called Nicks in Wakefield, MA. Unlike most sub shops (which lay the cheese in the roll and dump the steak on top of it), they mixed the cheese into the steak (chopped) as they were grilling it. After they put the mix into the sub roll, they would wrap the whole thing in aluminum foil and place it in a hot over for five minutes to toast it. Not the best thing for your arteries, but super tasty.
Quote from: qguy on January 24, 2018, 05:17:29 AM
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
I don't know about Abe, but I'm partial to Jim's. You're right, Pat's and Geno's don't usually rate very high among locals.
What is interesting (and the opposite of my comment) is that you can go there early in the day, late at night, and pretty much any time and see lines. Now, tourists aren't walking a few miles through the neighborhoods to come here. You don't see many out of area vehicles. Clearly, the locals go to these places.
For me, they're charging too much though. I believe a cheesesteak now runs $11 at Pats and Genos.
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
Oh fine, Steve's Prince of Steaks.
Quote from: abefroman329 on January 24, 2018, 02:01:07 PM
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
Oh fine, Steve's Prince of Steaks.
A few posts up I said I like Jim's, but yes, in my opinion Steve's is also very good.
It's funny, in Phila, many people have their favorite place(s) and they can list them in order.
Quote from: qguy on January 24, 2018, 03:08:20 PM
Quote from: abefroman329 on January 24, 2018, 02:01:07 PM
Quote from: jeffandnicole on January 23, 2018, 08:45:18 PM
Quote from: abefroman329 on January 23, 2018, 05:28:14 PM
I know a place that makes Geno's and Pat's look like amateurs, but I'm not telling you what it is.
That's not hard. Most people will tell you Genos and Pats are just for tourists.
Most people's favorite cheesesteak are going to be from a local sandwich shop.
So, spill the beans on yours!
Oh fine, Steve's Prince of Steaks.
A few posts up I said I like Jim's, but yes, in my opinion Steve's is also very good.
It's funny, in Phila, many people have their favorite place(s) and they can list them in order.
Yeah, the recommendation of Steve's came from a local, and holy hell do I ever appreciate that recommendation.
I think of Jim's as #3 in terms of notability, behind Geno's and Pat's, I wouldn't have thought of it as a "locals" place.
Quote from: 21stCenturyRoad on January 23, 2018, 02:33:56 PM
Miami is a huge melting pot of Latin American culture and of cuisine as a result, but I'll simply mention Cuban food.
Many favorite Cuban staples include pastries like the pastelito, and big plates such as vaca frita(fried steak), and desserts like the Tres Leches cake.
The fast-food chain Pollo Tropical has been successful bringing this cuisine to other parts of the country, and it is still expanding.
Unfortunately Pollo Tropical has struggled making it into Texas, where other Latino chicken options hold sway. I've enjoyed the few times I've eaten there.
Honestly my choice in Philly would be Jim's or Tony Luke's, I have been to both of them as well as Pat's and Geno's of course. I tend to think that Pat's and Geno's are tourist traps and when I'm a tourist in another city which I would be in Philly I want to go where the locals go, not the tourists.
Around here a good spot for a Philly cheesesteak would be Big John Steak & Onion, it's a local chain in the Flint area but I actually prefer the one in Saginaw.
The national chains that offer the cheesesteaks like Charley's I consider to be overrated just like I do Pat's and Geno's. I personally like Jim's Steaks in Philly.
Unless someone in Florida is doing it, Louisiana sells gator meat on menus in some restaurants...including Hooters (at one time, not sure if they still do).
Oh wait...would Floridians consider selling gator meat heresy? :sombrero: :-D
Quote from: cjk374 on January 25, 2018, 04:40:14 PM
Unless someone in Florida is doing it, Louisiana sells gator meat on menus in some restaurants...including Hooters (at one time, not sure if they still do).
Oh wait...would Floridians consider selling gator meat heresy? :sombrero: :-D
I've ordered smoked gator ribs at a restaurant near Tampa (they weren't very good) and fried gator tail at multiple restaurants around Florida, including the same place near Tampa and a Pincher's near Fort Myers Beach.
There used to be a pizza place called PieWorks in Durham, North Carolina, that offered alligator as a pizza topping. They also had rattlesnake sausage (that stuff was GOOD).
Quote from: Rothman on January 23, 2018, 02:12:30 PM
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
Probably not made from Key Limes, though. They say they limes grown in the Keys have a different taste.
Quote from: GaryV on January 25, 2018, 05:02:48 PM
Quote from: Rothman on January 23, 2018, 02:12:30 PM
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
Probably not made from Key Limes, though. They say they limes grown in the Keys have a different taste.
*shrugs*
It is now like laying claim to cheesecake. Key Lime Pie is simply not only found in Florida, but is quite common. You can't find garbage plates outside of upstate NY.
Quote from: hbelkins on January 23, 2018, 11:11:27 AM
Quote from: WillWeaverRVA on January 23, 2018, 09:26:21 AM
The only regional food I can think of in this area is bologna burgers, which have kind of fallen out of vogue after the Sadler brothers (of NASCAR) made them famous about 15 or so years ago. They seem to be a niche item everywhere except their native Emporia.
Doesn't Martinsville Speedway still sell them?
Not sure. I know South Boston Speedway does. For a while, though, there were a ton of places in the Richmond and Petersburg areas selling them, but not so much anymore...although after researching it there's actually a couple of fairly new places that sell them and get extremely positive reviews, including a BBQ place in the East End I might have to go try.
Quote from: Rothman on January 25, 2018, 05:15:40 PM
Quote from: GaryV on January 25, 2018, 05:02:48 PM
Quote from: Rothman on January 23, 2018, 02:12:30 PM
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
Probably not made from Key Limes, though. They say they limes grown in the Keys have a different taste.
*shrugs*
It is now like laying claim to cheesecake. Key Lime Pie is simply not only found in Florida, but is quite common. You can't find garbage plates outside of upstate NY.
The garbage plate I ate was served at a bar in NYC.
Quote from: abefroman329 on January 26, 2018, 10:37:34 AM
Quote from: Rothman on January 25, 2018, 05:15:40 PM
Quote from: GaryV on January 25, 2018, 05:02:48 PM
Quote from: Rothman on January 23, 2018, 02:12:30 PM
Quote from: formulanone on January 23, 2018, 01:38:23 PM
Key Lime Pie is usually found only in Florida.
Most diners I have eaten at have carried Key Lime Pie (if not all). Yes, it was invented down there, but it is certainly common elsewhere.
Probably not made from Key Limes, though. They say they limes grown in the Keys have a different taste.
*shrugs*
It is now like laying claim to cheesecake. Key Lime Pie is simply not only found in Florida, but is quite common. You can't find garbage plates outside of upstate NY.
The garbage plate I ate was served at a bar in NYC.
Okay...and I could get a slice of Key Lime Pie at my local diner -- a bit further from FL than NYC is from upstate NY. :D
Quote from: abefroman329 on January 26, 2018, 10:37:34 AM
The garbage plate I ate was served at a bar in NYC.
I reserve the right to question the legitimacy of that garbage plate :eyebrow:
To add to what's been said above, I won't discourage discussion about the origins of certain foods. But in the OP, I was indeed thinking of foods that are only available in a specific area, and are thus truly "locally" famous.
Quote from: Road Hog on January 25, 2018, 12:08:10 AM
Quote from: 21stCenturyRoad on January 23, 2018, 02:33:56 PM
Miami is a huge melting pot of Latin American culture and of cuisine as a result, but I'll simply mention Cuban food.
Many favorite Cuban staples include pastries like the pastelito, and big plates such as vaca frita(fried steak), and desserts like the Tres Leches cake.
The fast-food chain Pollo Tropical has been successful bringing this cuisine to other parts of the country, and it is still expanding.
Unfortunately Pollo Tropical has struggled making it into Texas, where other Latino chicken options hold sway. I've enjoyed the few times I've eaten there.
We had 2 locations in the Hartford area that lasted less than a year.
Quote from: jp the roadgeek on January 27, 2018, 12:59:04 AM
Quote from: Road Hog on January 25, 2018, 12:08:10 AM
Quote from: 21stCenturyRoad on January 23, 2018, 02:33:56 PM
Miami is a huge melting pot of Latin American culture and of cuisine as a result, but I'll simply mention Cuban food.
Many favorite Cuban staples include pastries like the pastelito, and big plates such as vaca frita(fried steak), and desserts like the Tres Leches cake.
The fast-food chain Pollo Tropical has been successful bringing this cuisine to other parts of the country, and it is still expanding.
Unfortunately Pollo Tropical has struggled making it into Texas, where other Latino chicken options hold sway. I've enjoyed the few times I've eaten there.
We had 2 locations in the Hartford area that lasted less than a year.
I'm sure I saw multiple Pollo Tropical locations in San Antonio. Maybe I was dreaming :hmmm:
Here in my local area, you'll find the cudighi (https://en.wikipedia.org/wiki/Cudighi), which is both a meat and a sandwich. It's an Italian-style sausage, usually without a casing, that's seasoned with red wine and spices. The sausage is flattened into a patty and cooked and served on a hoagie-style roll. (Local grocery stores sell actual cudighi buns that are a slightly different shape.) Apparently, the sausage is no longer made in the region of Italy where it originates, and it's not made in the US outside of the UP.
The other local delicacy is the pasty, an import of Cornwall brought here because of the mining in the region.
Quote from: bulldog1979 on January 28, 2018, 06:06:27 PM
Here in my local area, you'll find the cudighi (https://en.wikipedia.org/wiki/Cudighi), which is both a meat and a sandwich. It's an Italian-style sausage, usually without a casing, that's seasoned with red wine and spices. The sausage is flattened into a patty and cooked and served on a hoagie-style roll. (Local grocery stores sell actual cudighi buns that are a slightly different shape.) Apparently, the sausage is no longer made in the region of Italy where it originates, and it's not made in the US outside of the UP.
The other local delicacy is the pasty, an import of Cornwall brought here because of the mining in the region.
I would have liked the mustard and onion the sandwich came with originally. Italian sausage lends itself to a lot of good things!
Rick
Quote from: webny99 on January 26, 2018, 11:40:47 PM
Quote from: abefroman329 on January 26, 2018, 10:37:34 AM
The garbage plate I ate was served at a bar in NYC.
I reserve the right to question the legitimacy of that garbage plate :eyebrow:
To add to what's been said above, I won't discourage discussion about the origins of certain foods. But in the OP, I was indeed thinking of foods that are only available in a specific area, and are thus truly "locally" famous.
I was taken there by a Rochester native.
As for the second sentence, I'd say that's becoming rarer and rarer as we as a society become more interconnected and move more.
Quote from: bulldog1979 on January 28, 2018, 06:06:27 PMThe other local delicacy is the pasty, an import of Cornwall brought here because of the mining in the region.
Carrots or no carrots? I gather than pasties with carrots in are treated in Cornwall as some Emmet nonsense that those English people do as they are odd!
Certainly when I was on holiday there about 15 years ago, none of the pasties had carrots - even the explicitly non-traditional ones with fillings where one would typically put carrots (eg minced lamb like Shepherds Pie) - just to make the point!
While one can get Cornish pasties across Britain, they got EU protected status about 10 years ago, meaning that they now must be prepared in Cornwall (can be cooked elsewhere) and meet certain requirements on shape and filling to be called 'Cornish'. As such, carrots in pasties are much harder to find nowadays.
Pasties are, I gather, common in Gold Rush places in the West as well as the coal areas of Pennsylvania, for the same reasons as the UP (mining).
Quote from: abefroman329 on January 29, 2018, 10:49:04 AMAs for the second sentence, I'd say that's becoming rarer and rarer as we as a society become more interconnected and move more.
It's the same with local accents too, though they were far less finely granulated in the US to begin with.
The cape doesn't really have any one specialty.
When I lived in St. Louis we had STL style pizza which is like a pizza cracker and among other things Gooey Butter cake.
Toasted Ravioli has made it this far north.
I guess near here we have "Bar Pizza." Had some a couple of years ago from a place in Brockton called Cape Cod Cafe. Not bad.
Now, when I had also lived in St. Louis I had this sandwich called a "Gerber" Sandwich. It's just a hot ham and cheese sandwich.
I tried STL-style pizza a year ago and thought it was disgusting. I should have tried gooey butter cake, that sounds delicious. Toasted ravioli barely counts as a separate food and I'm not sure why STL residents are so proud of something that could've come out of the TGI Friday's test kitchen.
Pasty is pretty popular here in Southwest Wisconsin, as there is a history of lead mining with miners from Cornwall. But I've never known pasty to be made with carrots. It's usually just meat (usually beef), potatoes, and onions in a pastry crust.
No one from Nebraska is going to mention runzas?
Quote from: tchafe1978 on January 30, 2018, 04:23:55 PM
Pasty is pretty popular here in Southwest Wisconsin, as there is a history of lead mining with miners from Cornwall. But I've never known pasty to be made with carrots. It's usually just meat (usually beef), potatoes, and onions in a pastry crust.
And rutabagas.
The big question is, gravy or ketchup?
Do places outside the Upper Midwest have commercial/open face sandwiches? Basically hot meat put on bread, either with or without the top piece, served usually with mashed potatoes and all of it covered in gravy. Usually found in more rural areas than in cities.
Quote from: TheHighwayMan394 on January 30, 2018, 08:55:24 PM
Do places outside the Upper Midwest have commercial/open face sandwiches? Basically hot meat put on bread, either with or without the top piece, served usually with mashed potatoes and all of it covered in gravy. Usually found in more rural areas than in cities.
These show up in Oregon. I love hot turkey sandwiches with lots of gravy! It was a way for our family to complete the eating of holiday turkeys. If you want this meal in our area, a local casino that actually has a decent restaurant in it offers it as a lunchtime special on Tuesdays. Boy is it tasty!
Rick
Quote from: GaryV on January 30, 2018, 07:31:54 PM
Quote from: tchafe1978 on January 30, 2018, 04:23:55 PM
Pasty is pretty popular here in Southwest Wisconsin, as there is a history of lead mining with miners from Cornwall. But I've never known pasty to be made with carrots. It's usually just meat (usually beef), potatoes, and onions in a pastry crust.
And rutabagas.
The big question is, gravy or ketchup?
I eat mine with ketchup but I suppose gravy wouldn't be wrong. Never tried it with rutabagas though.
Quote from: TheHighwayMan394 on January 30, 2018, 08:55:24 PM
Do places outside the Upper Midwest have commercial/open face sandwiches? Basically hot meat put on bread, either with or without the top piece, served usually with mashed potatoes and all of it covered in gravy. Usually found in more rural areas than in cities.
Standard diner option everywhere I've been in the northeast.
Never had an open face with taters. Smother mine in gravy! Pasties sound better with gravy than ketchup, but haven't had a pasty either.
Has anyone here had poutine? It's a Canadian thing, akin to a heart attack on a plate. More specifically, it consists of french fries covered with cheese curds and a special gravy.
Quote from: webny99 on January 31, 2018, 02:59:06 PM
Has anyone here had poutine? It's a Canadian thing, akin to a heart attack on a plate. More specifically, it consists of french fries covered with cheese curds and a special gravy.
Nope, nobody on this forum has ever even heard of poutine before
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
Quote from: tchafe1978 on January 31, 2018, 08:34:25 AM
Quote from: GaryV on January 30, 2018, 07:31:54 PM
Quote from: tchafe1978 on January 30, 2018, 04:23:55 PM
Pasty is pretty popular here in Southwest Wisconsin, as there is a history of lead mining with miners from Cornwall. But I've never known pasty to be made with carrots. It's usually just meat (usually beef), potatoes, and onions in a pastry crust.
And rutabagas.
The big question is, gravy or ketchup?
I eat mine with ketchup but I suppose gravy wouldn't be wrong. Never tried it with rutabagas though.
That's how they're made in the UP, specifically the Keweenaw Peninsula.
Many people (not me) in Delaware enjoy scrapple. https://en.wikipedia.org/wiki/Scrapple
Scrapple is all over the Mid-Atlantic. PA, NJ, DE and MD.
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
I set the forum to filter "hockey" to "poutine" one year for April Fool's.
Quote from: Scott5114 on January 31, 2018, 08:16:25 PM
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
I set the forum to filter "hockey" to "poutine" one year for April Fool's.
What were the chances of someone actually typing "hockey" on that date?
Quote from: webny99 on January 31, 2018, 08:39:35 PM
Quote from: Scott5114 on January 31, 2018, 08:16:25 PM
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
I set the forum to filter "hockey" to "poutine" one year for April Fool's.
What were the chances of someone actually typing "hockey" on that date?
It applies retroactively.
Quote from: 1 on January 31, 2018, 08:46:02 PM
Quote from: webny99 on January 31, 2018, 08:39:35 PM
Quote from: Scott5114 on January 31, 2018, 08:16:25 PM
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
I set the forum to filter "hockey" to "poutine" one year for April Fool's.
What were the chances of someone actually typing "hockey" on that date?
It applies retroactively.
Oh. Of course. Are there old threads where this event was referred to?
ETA: I found this (https://www.aaroads.com/forum/index.php?topic=6411.msg141393#msg141393). But I still don't see why a reference to poutine was still
that hilarious, six years later.
Quote from: webny99 on January 31, 2018, 08:47:53 PM
Quote from: 1 on January 31, 2018, 08:46:02 PM
Quote from: webny99 on January 31, 2018, 08:39:35 PM
Quote from: Scott5114 on January 31, 2018, 08:16:25 PM
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
I set the forum to filter "hockey" to "poutine" one year for April Fool's.
What were the chances of someone actually typing "hockey" on that date?
It applies retroactively.
Oh. Of course. Are there old threads where this event was referred to?
ETA: I found this (https://www.aaroads.com/forum/index.php?topic=6411.msg141393#msg141393). But I still don't see why a reference to poutine was still that hilarious, six years later.
You won't get it. It's ok. No biggie.
And now.....on with more local foods!!.......
Now I need 2 explanations:
1] Why was my previous post here deleted?
2] I find the discrimination against me because I'm new rather unfair; what the hell is so hilarious and secretive about poutine?
Quote from: webny99 on January 31, 2018, 11:24:32 PM
Now I need 2 explanations:
1] Why was my previous post here deleted?
2] I find the discrimination against me because I'm new rather unfair; what the hell is so hilarious and secretive about poutine?
1. I deleted the post because it bordered on attacking another member of the forum.
2. WHAT discrimination? You've posted over 500 times and you've been a member since May 2017. I doubt you're that "new" anymore. As far as the poutine joke, why are you so worried about it? Just move on.
This has been "solved" (to the extent that there was a solution) via PM. So, let the thread continue... ... ... ... ...
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
Everybody on the forum has heard of poutine. The joke was Corco's sarcasm. Poutine is frequently discussed by forum members, here and on their Facebook pages.
Quote from: hbelkins on February 01, 2018, 11:58:22 AM
Quote from: webny99 on January 31, 2018, 05:16:16 PM
Quote from: hbelkins on January 31, 2018, 05:07:49 PM
Quote from: corco on January 31, 2018, 03:20:49 PM
Nope, nobody on this forum has ever even heard of poutine before
:rofl:
What's the joke? :hmmm:
Everybody on the forum has heard of poutine. The joke was Corco's sarcasm. Poutine is frequently discussed by forum members, here and on their Facebook pages.
My confusion (since cleared up) stems from the fact that I didn't ask if anyone had
heard of it, but rather whether anyone had eaten it themselves. Sounds like for many users, the answer is yes to both. So, moving forward...
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Quote from: abefroman329 on February 02, 2018, 02:40:00 PM
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Pasties? Isn't that what lady dancers wear? ;)
Quote from: US71 on February 02, 2018, 04:29:41 PM
Quote from: abefroman329 on February 02, 2018, 02:40:00 PM
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Pasties? Isn't that what lady dancers wear? ;)
Am I glad I wasn't the only one thinking that. :rofl:
Quote from: cjk374 on February 02, 2018, 07:52:47 PM
Quote from: US71 on February 02, 2018, 04:29:41 PM
Quote from: abefroman329 on February 02, 2018, 02:40:00 PM
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Pasties? Isn't that what lady dancers wear? ;)
Am I glad I wasn't the only one thinking that. :rofl:
That's not unlike the Brits eating lorries (http://mrbrains.co.uk).
Quote from: US71 on February 02, 2018, 04:29:41 PM
Quote from: abefroman329 on February 02, 2018, 02:40:00 PM
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Pasties? Isn't that what lady dancers wear? ;)
It did look odd when I posted it. But the plural form isn't pastys, is it?
Quote from: abefroman329 on February 02, 2018, 02:40:00 PM
Gravy or ketchup on a pasty both sound disgusting, but I've only had pasties in England.
Yooper ones are a little bit different, and they use gravy or ketchup on them extensively.
Quote from: US71 on February 02, 2018, 04:29:41 PM
Pasties? Isn't that what lady dancers wear? ;)
Smartass. That's a pay-stee, the food is pahs-tee.
Quote from: US71 on February 02, 2018, 04:29:41 PM
Pasties? Isn't that what lady dancers wear? ;)
There's nothing that says that I can't put pasties on my body and dance, too. :bigass:
Actually, it gets worse: Now that I think about it, the only, erm, occasions on which I've had a Cornish pasty in England have involved eating a Cornish pasty purchased from a gas station.
Quote from: 1995hoo on February 02, 2018, 08:45:15 PMThat's not unlike the Brits eating cigarettes (http://mrbrains.co.uk).
That autocorrect is terrible - offal balls (qaggots) and cigarettes (qags) aren't the same.
Quote from: abefroman329 on February 06, 2018, 01:42:41 PM
Actually, it gets worse: Now that I think about it, the only, erm, occasions on which I've had a Cornish pasty in England have involved eating a Cornish pasty purchased from a gas station.
Nowt wrong with Garage Ginsters (https://www.ginsters.co.uk). Other than the Accidental Partridge of it all:
(https://partridge.cloud/grabs/S02E04/S02E04-tjkBZPGt-subtitled.jpg)
Ketchup or gravy on a Cornish Pasty is fine. Just don't tell the Cornish Liberation Army (http://metro.co.uk/2017/07/09/cornish-terror-group-burned-rick-steins-restaurant-and-has-first-suicide-bomber-6765364/) though, or you might get attacked for cultural appropriation.
Quote from: MNHighwayMan on February 06, 2018, 11:03:40 AM
Quote from: US71 on February 02, 2018, 04:29:41 PM
Pasties? Isn't that what lady dancers wear? ;)
There's nothing that says that I can't put pasties on my body and dance, too. :bigass:
TFTMS
Beef gravy on french fries is awesome.
Noticed this thread didn't have many Texas submissions, so I'll add some SE TX favorites:
Beef Jerky
Mostly because of Buc-ee's, which has tons of flavors of it.
Street Tacos
Somewhat of a California thing, but these are popular at local Mexican restaurants.
Crawfish
SE Texas has almost as many crawfish boils as Louisiana does. When it's in season, you can find it nearly anywhere, including Mexican restaurants. But these three don't really measure up to the best unique Texas food:
Kolaches
This is the king of brunch in Texas. It was brought here by Czech immigrants in West and Fredericksburg and has spread around the state. It usually consists of some sort of meat (usually a type of sausage) inside a doughy bun. The most basic ones are just a hot dog wrapped in dough and cooked, but you can get them with cheese, different kinds of sausage, jalapenos, and a ton more. They even have ones with fruit for dessert. These are among the best things Buc-ee's sells, BTW.
Italian spaghetti at Venesian Inn, Tontitown, AR
Quote from: CoreySamson on March 18, 2021, 09:33:31 PM
Noticed this thread didn't have many Texas submissions, so I'll add some SE TX favorites:
Beef Jerky
Mostly because of Buc-ee's, which has tons of flavors of it.
Street Tacos
Somewhat of a California thing, but these are popular at local Mexican restaurants.
Crawfish
SE Texas has almost as many crawfish boils as Louisiana does. When it's in season, you can find it nearly anywhere, including Mexican restaurants. But these three don't really measure up to the best unique Texas food:
Kolaches
This is the king of brunch in Texas. It was brought here by Czech immigrants in West and Fredericksburg and has spread around the state. It usually consists of some sort of meat (usually a type of sausage) inside a doughy bun. The most basic ones are just a hot dog wrapped in dough and cooked, but you can get them with cheese, different kinds of sausage, jalapenos, and a ton more. They even have ones with fruit for dessert. These are among the best things But-ee's sells, BTW.
Kolaches!! Had those last time I was in Houston. So good!
Speaking of breakfast items, one I always get when I visit family in Wisconsin is Kringle. Not sure if that's been mentioned here or not, but the O&H Bakery in Racine,WI makes the best ones.
Kringle is a large, ring shaped pastry consisting of several thin layers filled with things like fruit, cream cheese, chocolate.
Quote from: OCGuy81 on March 18, 2021, 09:45:11 PM
Kolaches!! Had those last time I was in Houston. So good!
Aren't kolaches when you wear on feet when it's raining? :rofl:
There's not too many CA-originating food specialties, not counting the various hamburger chains that originated here (Mickey Dee's, In-N-Out, Carl's Jr. -- all started in the eastern suburbs of L.A.!). Nevertheless, there's a few that come to mind -- beerocks (nee' biroc) in the Fresno area -- essentially an Armenian burrito/wrap, with spiced beef and minced onion as the most common ingredients). Also, the variety of pizza more concerned with massive amounts of toppings rather than the NY or even Chicago styles, typified by Shakey's, which originated in Sacramento just after WWII; it's often dismissed as a large cracker topped with everything that'll fit! In addition -- although they've been slowly dying out in recent years -- the "hof brau" meat-plate/sandwich palaces seemed to have permeated NorCal as long as I can remember; I used to frequent the Sam's at the corner of 17th and L in Sacramento for a pastrami on an onion roll -- and would see various state politicos sequestered in their dark wooden booths during lunchtime. They always had both Gulden's (brown) and French's (yellow) mustard in jars on the tables -- but also those little round bottles of Inglehoffer German-style mustard with whole seeds (my favorite on pastrami!). I understand that there are a few establishments of this type in Wisconsin and around Chicagoland (saw one in Green Bay in the early '90's), but never to the extent of the CA concentration that seemed to peak in the early '80's with Sam's in the Valley and Harry's in the Bay Area (the latter now down to one Redwood City outlet).
Saginaw's most famous local food is a Giant Steak Sandwich. It's not like the Philly cheesesteak though this is a sandwich on long slices of Italian bread (more about the bread in a minute), cube steak and sauce. Tony's Home of the Giant Steak Sandwich has been a Saginaw icon for 75 years since the Lagalo boys opened their father's grocery store at 1003 S. Weadock and converted it into a restaurant calling it Tony's which was their father's name. The original Lagalo family that started Tony's had 13 children and as their family branched out more Tony's locations were opened across the area. Now about the bread I was talking about earlier, it's made by a local Italian bakery that has been in business in Saginaw since 1915 it's called The Napolitano Bakery located at 2614 State Street in Saginaw next door to the oldest Tony's still open. The Napolitano and Lagalo families were great friends and still are to this day and Tony's has been serving their bread on their steak sandwiches since 1947.
I'm a lifer of this place (meaning I've been eating here my entire life and will not stop eating here). This is the Tony's at 1029 Gratiot which is by far the best one of them all and located across the street from another iconic Saginaw bakery (Hamilton Home Bakery).
https://www.google.com/maps/@43.4149905,-83.9765594,3a,24.9y,183.17h,89.41t/data=!3m7!1e1!3m5!1sJJ83jtxJ4QAnwSY13Dg7Fg!2e0!6shttps:%2F%2Fstreetviewpixels-pa.googleapis.com%2Fv1%2Fthumbnail%3Fpanoid%3DJJ83jtxJ4QAnwSY13Dg7Fg%26cb_client%3Dmaps_sv.tactile.gps%26w%3D203%26h%3D100%26yaw%3D358.08008%26pitch%3D0%26thumbfov%3D100!7i16384!8i8192
Quote from: CoreySamson on March 18, 2021, 09:33:31 PM
Kolaches
This is the king of brunch in Texas. It was brought here by Czech immigrants in West and Fredericksburg and has spread around the state. It usually consists of some sort of meat (usually a type of sausage) inside a doughy bun. The most basic ones are just a hot dog wrapped in dough and cooked, but you can get them with cheese, different kinds of sausage, jalapenos, and a ton more. They even have ones with fruit for dessert. These are among the best things Buc-ee's sells, BTW.
Definitely a Central Texas thing, though I've spotted them in a few random places in Houston, Galveston, Louisiana, and even Jackson, Mississippi. I usually pick up donuts on Thursdays or Fridays for work and specifically look for them.
Kolaches can be heartburn-inducing, but they're so very filling.
I'm not sure if I've ever nominated any of the Coney Islands around the Detroit in Flint area on here. I'm actually sitting in the parking lot of Flint's iconic Coney Island restaurants right now which is Starlite.
A Flint style coney is just like a Detroit style coney except it has a more meater sauce rather than a loose chili it's like a ground beef texture. Flint is actually a mini Detroit and both cities share similarities with each other.
Starlite sits on the Burton side of Center Road on the Flint/Burton border just south of Davison Road.
The third picture shows what's across the street on the Flint side of Center Road.(https://uploads.tapatalk-cdn.com/20210322/af785b5742304f85440abe6307a84a81.jpg)(https://uploads.tapatalk-cdn.com/20210322/dc72176c0bd397c5b67e163c7fdb008c.jpg)(https://uploads.tapatalk-cdn.com/20210322/d532e6d9dd3928200d96033c81c336d3.jpg)
The Twin Cities: the Ju(i)cy Lucy, a hamburger stuffed with cheese in the middle. The two places that claim they created it are Matt's Bar and the 5-8 Club, both on Cedar Avenue in south Minneapolis. I've been to the 5-8 (which has expanded to a couple other locations) but not Matt's. Other popular local places with it are the Blue Door and The Nook in St. Paul, which are both excellent.
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Quote from: Flint1979 on March 22, 2021, 10:50:03 PM
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Yes, I'd rather avoid a tourist trap. That's good to know.
Quote from: kevinb1994 on March 22, 2021, 10:52:27 PM
Quote from: Flint1979 on March 22, 2021, 10:50:03 PM
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Yes, I'd rather avoid a tourist trap. That's good to know.
I hate tourist traps and avoid them whenever I can.
Quote from: Flint1979 on March 22, 2021, 10:54:22 PM
Quote from: kevinb1994 on March 22, 2021, 10:52:27 PM
Quote from: Flint1979 on March 22, 2021, 10:50:03 PM
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Yes, I'd rather avoid a tourist trap. That's good to know.
I hate tourist traps and avoid them whenever I can.
I'm with you on that, it is not really worth it being stuck in a place where everyone is lined up at the same time.
Quote from: kevinb1994 on March 22, 2021, 10:56:39 PM
Quote from: Flint1979 on March 22, 2021, 10:54:22 PM
Quote from: kevinb1994 on March 22, 2021, 10:52:27 PM
Quote from: Flint1979 on March 22, 2021, 10:50:03 PM
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Yes, I'd rather avoid a tourist trap. That's good to know.
I hate tourist traps and avoid them whenever I can.
I'm with you on that, it is not really worth it being stuck in a place where everyone is lined up at the same time.
I've never found anywhere that special where I'm going to wait in a long line before I get served. We have a chain of restaurants around here called Tony's and there is one in Birch Run that is always overwhelmingly busy just because of where it's located. It's right off I-75 at the northbound Frankenmuth exit and there is an outlet mall that attracts huge crowds of people.
Quote from: Flint1979 on March 22, 2021, 10:59:46 PM
Quote from: kevinb1994 on March 22, 2021, 10:56:39 PM
Quote from: Flint1979 on March 22, 2021, 10:54:22 PM
Quote from: kevinb1994 on March 22, 2021, 10:52:27 PM
Quote from: Flint1979 on March 22, 2021, 10:50:03 PM
Quote from: kevinb1994 on March 22, 2021, 10:48:12 PM
Quote from: Flint1979 on March 22, 2021, 10:46:11 PM
Quote from: kevinb1994 on March 22, 2021, 10:42:48 PM
Quote from: Flint1979 on March 22, 2021, 10:41:56 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Tony Luke's is awesome.
They had a Manayunk location for awhile, but it is closed now.
The one I ate at was by Whitman Plaza.
That's the original, which I'll have to check out sometime.
It was awesome. Better than Pat's or Gino's.
Yes, I'd rather avoid a tourist trap. That's good to know.
I hate tourist traps and avoid them whenever I can.
I'm with you on that, it is not really worth it being stuck in a place where everyone is lined up at the same time.
I've never found anywhere that special where I'm going to wait in a long line before I get served. We have a chain of restaurants around here called Tony's and there is one in Birch Run that is always overwhelmingly busy just because of where it's located. It's right off I-75 at the northbound Frankenmuth exit and there is an outlet mall that attracts huge crowds of people.
I see. We have a local restaurant called Tony D's, that we like, despite the amount of business it gets, due to it being near two shopping malls (one indoor, one outdoor).
- Rocky Mountain Oysters
- Palisade Peaches
- Olathe Corn
- Rocky Ford Melon
- Pork Green Chili smothered on everything
Chris
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Why? Do they serve locally famous food? If so, what?
Quote from: jayhawkco on March 23, 2021, 01:36:48 PM
Pork Green Chili smothered on everything
I see you've been to New Mexico.
Quote from: kphoger on March 23, 2021, 02:49:12 PM
I see you've been to New Mexico.
If I go there, I go Christmas style.
Chris
Quote from: kphoger on March 23, 2021, 02:49:12 PM
Quote from: kevinb1994 on March 22, 2021, 10:41:04 PM
From a Jersey native, born and raised there, I'll recommend Tony Luke's. Had a teacher recommend it once, he taught math (what else-not a surprise).
Why? Do they serve locally famous food? If so, what?
It's actually Philly and they serve cheesesteaks so that would be a yes.
In Saginaw there's the giant steak sandwich. Originated by Tony's in the Saginaw area. Tony's is a Saginaw icon started by the Lagalo family in 1946 and as the Lagalo families 13 kids spread out Saginaw became flooded with Tony's Restaurants each owned by a different member of the same family. At one time there were 7 Tony's in a city of 17 square miles. Today there are 3 Tony's in the city of Saginaw, 2 in Saginaw Township, 1 in Thomas Township, 1 in Merrill, 1 in St. Charles, 1 in Midland, 1 in Birch Run and Grandpa Tony's in Bay City. Only 5 of them are still owned by a member of the original family though.
Here's what a giant steak sandwich looks like. Kind of advertising lol.(https://uploads.tapatalk-cdn.com/20210323/b633cdbb0112c59e2e72ae7260c8c56d.jpg)
Quote from: jayhawkco on March 23, 2021, 01:36:48 PM
Rocky Mountain Oysters
Delicious, deep-fried and served with ranch dressing to dip in–especially if they come from a deer instead of a bull.
Trouble is, everyone I know is too grossed out at the thought of eating them.
Taylor ham/pork roll
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Delicious, deep-fried and served with ranch dressing to dip in–especially if they come from a deer instead of a bull.
Trouble is, everyone I know is too grossed out at the thought of eating them.
You got that right.
Clark Gable roast - roasted pork loin.
Booyah - a type of soup made in a large batch made with chicken and lots of vegetables.
Can only get those by Green Bay.
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Quote from: jayhawkco on March 23, 2021, 01:36:48 PM
Rocky Mountain Oysters
Delicious, deep-fried and served with ranch dressing to dip in–especially if they come from a deer instead of a bull.
Trouble is, everyone I know is too grossed out at the thought of eating them.
I prefer with cocktail sauce. I think they taste like shrimp.
Chris
Quote from: jayhawkco on March 24, 2021, 01:27:39 AM
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Quote from: jayhawkco on March 23, 2021, 01:36:48 PM
Rocky Mountain Oysters
Delicious, deep-fried and served with ranch dressing to dip in–especially if they come from a deer instead of a bull.
Trouble is, everyone I know is too grossed out at the thought of eating them.
I prefer with cocktail sauce. I think they taste like shrimp.
Let's just state the obvious: fried foods dipping in
anything is awesome.
For some reason, Lowell, MA doesn't have any restaurants for their French-Canadian population, despite having many Cambodian restaurants and a few Greek ones. I think there should be a crêperie on the edge of UMass Lowell's North Campus; there are already a few restaurants officially off campus that have college students as their primary customer base, so it wouldn't be unprecedented.
Quote from: kphoger on March 24, 2021, 09:55:40 AM
Quote from: jayhawkco on March 24, 2021, 01:27:39 AM
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Quote from: jayhawkco on March 23, 2021, 01:36:48 PM
Rocky Mountain Oysters
Delicious, deep-fried and served with ranch dressing to dip in–especially if they come from a deer instead of a bull.
Trouble is, everyone I know is too grossed out at the thought of eating them.
I prefer with cocktail sauce. I think they taste like shrimp.
Let's just state the obvious: fried foods dipping in anything is awesome.
Indeed! I'm not sure how alligator is if not battered and deep fried, but when it is? Delicious!
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Trouble is, everyone I know is too grossed out at the thought of eating them.
Yeah. I'm not putting any male sexual organs in my mouth. :-D Nor, for that matter, am I eating tongue, brain, heart, or anything else exotic. I can't believe I used to eat chicken gizzards.
Quote from: hbelkins on March 24, 2021, 03:34:12 PM
... heart, or anything else exotic. I can't believe I used to eat chicken gizzards.
I don't see how you can consider something "exotic" when it comes included with any Thanksgiving turkey you buy at the grocery store.
Quote from: hbelkins on March 24, 2021, 03:34:12 PM
I can't believe I used to eat chicken gizzards.
The local KFC/Taco Bell/Pizza Hut used to have chicken livers on the buffet at least once a week, so I wondered...
My wife's uncle used to bring a large crock pot full of livers and gizzards cooked in traditional Eastern Carolina BBQ Sauce to the family reunions. One of his cousins would hang around to checks out how many he could take home afterwards. Ten years after the uncle died, I fried up a bunch of livers/gizzards in the local version of Lexington Style BBQ Sauce over cast iron skillets (out on the grill so as not to drive my wife out of the house). I was expecting to have to take home a good sized mess, since that particular cousin had also passed. It was all gone, and folks were asking for more. Turns out that my version is more like what the locals here want, whereas the folks Down East want something more like Uncle Ed's style. Fortunately, we grabbed a plate for my aunt before they all ran out. Never fixed them in vinegar sauce before, but they were good. Can only do that once every 10 years or so.
Quote from: hbelkins on March 24, 2021, 03:34:12 PM
Quote from: kphoger on March 23, 2021, 04:21:02 PM
Trouble is, everyone I know is too grossed out at the thought of eating them.
Yeah. I'm not putting any male sexual organs in my mouth. :-D Nor, for that matter, am I eating tongue, brain, heart, or anything else exotic. I can't believe I used to eat chicken gizzards.
I don't dig brain, but all of that other stuff is delicious when done correctly. My experience with brain was at the same place in Morocco that Andrew Zimmern ate at in Bizarre Foods. More or less a giant vat of boiled sheep heads. Yummy.
Chris
Pittsburg (TX) Hotlinks https://pittsburghotlink.com/ https://www.youtube.com/watch?v=y2l2gg_MuYg
According to the bip, concrete and catalogs were quite popular in Kansas a century ago. :bigass:
I know a lot of people who love chicken livers. My dad was one. I've had beef liver once. It was awful and I have no desire to eat it again.
Brains and scrambled eggs are considered a delicacy by some in this region. My grandmother used to fix it for my dad.
Quote from: hbelkins on March 25, 2021, 12:37:00 PM
I know a lot of people who love chicken livers. My dad was one. I've had beef liver once. It was awful and I have no desire to eat it again.
Brains and scrambled eggs are considered a delicacy by some in this region. My grandmother used to fix it for my dad.
Brain is popular in Mexico too....and honestly brain tacos aren't too bad!
I've had the opportunity to order brain tacos more than once, but I never have. For some reason, I've assumed it would be rubbery, but a quick online search reveals that's not the case. I'll definitely give it a try next time I see it on a menu.
Quote from: kphoger on March 25, 2021, 12:53:01 PM
I've had the opportunity to order brain tacos more than once, but I never have. For some reason, I've assumed it would be rubbery, but a quick online search reveals that's not the case. I'll definitely give it a try next time I see it on a menu.
Texturally they're very soft. Kind of overripe avocado-ey.
Chris
China's various local cuisines deserve an article to themselves:
https://www.chinahighlights.com/travelguide/chinese-food/regional-cuisines.htm
Quote from: TheGrassGuy on April 12, 2021, 04:09:03 PM
China's various local cuisines deserve an article to themselves:
https://www.chinahighlights.com/travelguide/chinese-food/regional-cuisines.htm
Great article, thanks for sharing!
My brother spent years teaching English in China and introduced me to a place (in LA when I still lived in southern Cal) serving Sichuan Hot Pot. Be still my heart, that was an amazing meal!
Quote from: OCGuy81 on April 12, 2021, 06:18:58 PM
Quote from: TheGrassGuy on April 12, 2021, 04:09:03 PM
China's various local cuisines deserve an article to themselves:
https://www.chinahighlights.com/travelguide/chinese-food/regional-cuisines.htm
Great article, thanks for sharing!
My brother spent years teaching English in China and introduced me to a place (in LA when I still lived in southern Cal) serving Sichuan Hot Pot. Be still my heart, that was an amazing meal!
I'm glad you liked it. Personally, I prefer Jiangsu and Zhejiang cuisine, but that's rather difficult to come by in America.
Out here (San Jose area) we used to have a chain of outstanding hot dog places (mostly drive-through) called Ben Franks; their heyday was the early '80's. It's shrunk down to one today -- the original, on El Camino Real in Redwood City -- but the dogs are as good as ever. I've made several trips up the peninsula just for the cuisine!