What kind of unique or obscure foods come from your area??

[SmileyBoy]

I'd say the most unique and obscure food to come from my area is taco meat grinder sandwiches. Generally they are submarine sandwiches made from chewy bread that have taco meat and ham in them with lettuce, tomato and sour cream. There's a couple very well-known places in my city ("Taco Shop" is one) that sells them, and one very well-known place in Grand Forks (The Red Pepper) that has really good taco grinders.

Any obscure, unique foods that come from your area??

[Allenberg]

1. The Primanti Sandwich

Italian bread, *insert meat of choice here*, cole slaw, fries, with the optional egg.

A Pittsburgh treat. :D

[SmileyBoy]

2. I want to go to Pittsburgh SOOO badly...

So I can go to Primanti Bros. and get one of those pastrami sandwiches with french fries.

The first time I read about those things was in a pro stadium guide book regarding Pittsburgh's cuisine near Three Rivers Stadium. I've been fantasizing about those ever since.

[WritingIsMyReligion]

3. REAL Italian sandwiches....

Can't buy 'em anywhere else like you can here.

Also, if you're not eating Maine lobster, don't bother eating any at all....I hate the fucking sea bugs---that's really what they are, if you think about it ;)--but everyone who can bear to eat them says that it's got to be Maine or nothing. AND my dad's a noncommercial lobsterman as a summertime hobby, so I've had my experiences with the creepy little buggers. :scared:

:D :P :D

[SmileyBoy]

4. Around here, the best we can do is Red Lobster.

I'd love to go to Boston and have some authentic chowdah. Then up to Maine to have some REAL-ASS fresh lobster.

[WritingIsMyReligion]

6. Bostonian clam chowdah kicks ass.

;) ;)

[Gormy Cuss]

13. By that you mean the invention of Amato's

:hi:
And for people from outside of southern Maine, these aren't Italian subs. They're a unique homegrown version started by an Italian immigrant. A long, narrow soft-crusted roll filled with cheese, ham or salami or both, chopped onions, thin slivers of green pepper, paper thin pickle slices, thin tomato wedges and chopped black olives, topped with a drizzle of olive oil.


On edit: I make a pilgrimage to Amato's # 1 on India Street whenever I visit Portland.

[WritingIsMyReligion]

16. Fuck yeah, Gormy!

:9 :9

Amato's CANNOT be beat....Mmmmmmmmmmmmmmmmmmmmm.....On summer vacation my family practically LIVES off of Amato's.....

:9 :9

[SiobhanClancy]

20. I just had an Italian for lunch...

from the Saco Amato's:)

[maveric]

33. I LOVE Lobster Rolls!

Whenever I get back my old roots in Lawrence MA I must have at least one Lobster Roll before I return to SoCal.

[mainegreen]

57. I was shocked the first time I had an "Italian" outside of Maine.

Seriously, the Amato's italian rocks. 3 Amato's 10 min from me!!!

[DainBramaged]

5. Taylor & Trenton porkroll

http://www.hometowntales.com/porkroll.html

[SmileyBoy]

7. Do you have to cook it??

Or can you just unwrap and enjoy??:7

[DainBramaged]

8. SOOO much better fried, with an egg and cheese on a roll

[SmileyBoy]

10. I'm envisioning it fried, then topped with swiss cheese on a Ritz cracker

Unless if the diameter is too big...

[Kire]

68. Too big for a ritz cracker

I've never had it with swiss cheese but DainBramaged says it's good.

Also, you have to cook it.

[Gormy Cuss]

15. A New Jersey taste treat.

My other half was raised on that stuff.

[DainBramaged]

19. NJ morning ritual food, give me Taylor/egged/swiss/spc

[Wcross]

9. Jack Daniels and George Dickall whiskey.

I live 10 miles from Dickall and 20 miles from Jack's.

[EstimatedProphet]

22. Mmmmm...I luve me some Dickel's...

[Callalily]

11. Wouldn't be

Wisconsin with out our infamous Wisconsin brats.

http://www.bratwurstpages.com/brats.html

[fishnfla]

73. cool link thanks for posting

[YellowRubberDuckie]

12. Mountain Oysters (Calf fries)

Probably didn't originate here...But a lot of poeple seem to eat them around here...
And they are YUMMY!
Mel

[pokerfan]

17. I'm about four hours from Clinton...

As in Clinton, MT, home of the annual Testicle Festival. (You can google it.) "I had a ball at the Testy Festy!"

Out here, we call them Rocky Mountain Oysters. In the midwest, they are Prairie Oysters. And my personal favorite, "huevos de toro" in the southwest. So it's not really unique to any one part of the west.

I agree that they are a wonderful delicacy, but I'm a fan of organ meats, anyway. I blame my parents. They started me on liver and onions and progressed from there.

Giblets, beef heart, kidney, sweetbreads, tongue, etc. It's all good, as long as care is taken during preparation. And don't make a steady diet of it for obvious health reasons. I think I had offal maybe three times last year: RMO, L&O, and some pâté over the holidays.

"If we aren't supposed to eat animals, how come they're made out of meat?"

[YellowRubberDuckie]

38. Oh, I know they're all over, 'cause people like their balls. :)

And I don't think I've had them since my Grandmother died. She'd roll them in eggs, then flower, then more egg, then crushed crackers. God they were fantastic!
Duckie

[Nikia]

14. I had a taco grinder from the sandwich machine at work

In Wisconsin. I found it interesting.

[ScreamingMeemie]

18. Not in my general area...but Michigan---the delightfully, fillingly gross

Pasty. :hi:

[Montauk6]

26. Is that a Yooper deal? Because I've never really had a "Michigan" pasty

I mean, I've had beef pasties but they were no different than meat pies I'd get elsewhere (like the Jamaican patties here in NYC).

I'm from Wayne County and when I think of homegrown, I instantly think of Coney Islands (gotta have that beefheart chili sauce), Olgas (beyond mere gyros), broasted chicken (actually it's not just isolated to Michigan but, from what I hear, all over the midwest; plus I did find one broaster here in Manhattan) Better Made potato chips, Faygo Redpop or Vernors Ginger Ale.

Also, can't forget the obscenely huge sammiches of The Wheat & Rye and Mr. Fofo's.

[ScreamingMeemie]

27. None of those are really unique though. We just like to think so.

Coneys happen in Chicago and Milwaukee forever. With the exception of vernors...but, I don't consider that food. ;) I think everything is basically "midwest" delicacy. :)

[Montauk6]

37. Not Olgas! It started in Birmingham, MI

[ScreamingMeemie]

41. I guess I just don't consider them unique. Maybe it's because I don't

like them. :shrug: I don't know. It's very hard to find any foods that are unique to any one region. Growing up in New York we had a place called Paul's that made sandwiches called Pauls. Like a Chicken Paul. Isn't that what Olga's does, with the pita bread too?

[hedgehog]

40. Syracuse salt potatoes

Supposedly the Irish laborers invented them when they boiled new potatoes in the salt pans during the 19th Century. They're a big feature at the clam bakes which are another Syracuse tradition.

[xmas74]

43. I love pasties!

I lived in the UP for two years.

[Catbird]

21. Mustard-based barbeque

This is just what it sounds like. Its stronghold is central South Carolina. Some people love it; I'm NOT one of them. One of the major suppliers is a chain of Maurice's Gourmet Barbeque, which has a history of mixing political opinions with its food.

A few quotes from Maurice's web page <http://www.mauricesbbq.com/index.html>.

<snip>

Maurice Bessinger, owner of the popular (and excellent!) chain of BBQ restaurants in the South Carolina midlands, once flew the largest American flag in the Columbia area. On Tuesday (August 22, 2000), however, he took it down and replaced it with the South Carolina state and Confederate Battle flags. The State newspaper and other local media, who all despise the Confederate flag, have been extremely critical, making this out to be a racist issue, with Maurice as the racist. They apparently didn't read Maurice's press release (see below) or ask Maurice why he did it. Actually, we are sure that they did, but Maurice's logical and Constitutionally based reasons do not go down well with our leftist media.

<snip>

As I am lowering the federal flag on my properties and raising the state flag I'm also raising the Confederate flag as a companion flag, but in a subordinate position. The state flag is the flag that represents our highest sovereignty. The Confederate flag is to both remind people that Southerners wrote the Constitution and that Southerners continue to be its most loyal defenders, plus the Confederate flag is recognized as the universal symbol of resistance to centralized tyranny.

<snip>

[auntAgonist]

23. Noah Martin's Summer Sausage is by far

the BEST.

www.noahmartin.com

I just ordered some. I can't buy it here in the USA but they ship it!

yummy.

From their website

"From our humble beginning on Noah's farm in Hawksville, Ontario, to our newest location, a federally inspected HACCP-approved plant, we remain committed to one thing: providing our customers with products of superior quality.

Our commitment to quality is unsurpassed in the industry. You can be confident that our summer sausage passes the highest inspection standards available in Canada. And just as important, you can be confident that Noah Martin’s is hands down the best summer sausage you have ever eaten."

[yellowdogintexas]

24. hot pepper/vinegar based barbeque sauce for pit cooked pork

very popular in Middle Tennessee/southern Kentucky.

and Kentucky Burgoo!!!!!! an immense concoction/combination of meat/poultry/occasionally game and vegetables.

[Dervill Crow]

51. Hot pepper/vinegar barbecue pork is popular in eastern NC, too.

And my house at Christmastime. My mom always made it for Christmas Eve (she was from NC), and it just doesn't seem like Christmas without it.

Dang, I really am hungry now and I'm trying to lose weight. I wonder what hot pepper/vinegar and tabasco and tofu would taste like . . . :dilemma:

[yellowdogintexas]

76. makes good sauce for smothered chicken, if you eat

chicken.

[Solon]

25. Ice Cream Cone and Toasted Ravioli...

http://en.wikipedia.org/wiki/Ice_cream_cone

http://en.wikipedia.org/wiki/Toasted_ravioli

[China_cat]

28. Frogmore stew

and she-crab soup.

[sasquatch]

29. My hometown is home to the "Hamgrinder"

It's a combination of bacon, ham, lettuce, tomato sauce, tomatos and mayonaisse.

[Cats Against Frist]

30. I believe the Maid-Rite was born in the general area

There are disputes as to whether the Quad Cities, Muscatine (IA), or Clinton (IA), is the actual home of the Maid-Rite. But, it's basically a loose-meat sandwich that is flavored with cola syrup and some spices. They have restaurants in the Mid-West.

[flamingyouth]

31. Geoducks.

[SOteric]

34. And of course, Dick's.

[maveric]

32. Fish Tacos.

When I first heard of them, it sounded nasty. Then I tried one some 24 years ago and noe LOVE THEM!

[HarukaTheTrophyWife]

44. Fish tacos rock!

I ate mahi mahi fish tacos when I was in Hawaii almost every day.

[TheBaldyMan]

35. the local speciality around here is 'scouse'

a kind of stew and really tasty, just the thing on a cold winter's day. Depending on whether you support Liverpool or Everton dictates what colour it is, it uses red-cabbage as one of the ingredients and if you add vinegar it turns red (Liverpool) and if you use a pinch of baking soda it turns blue (Everton)

[Immad2]

36. Dates and date shakes.

[hedgehog]

39. scrappel

It's supposed to be Pennsylvania Dutch, but my family from Youngstown Ohio loved it. It's basically cornmeal mush mixed with finely ground pork sausage. Slice it, fry it up and serve with maple syrup. It's wonderful.

[KamaAina]

55. Maple syrup?! Why do you hate America so much?

In Baltimore, where the stuff was made locally (by "More Parks' sausages, Mom!") in my day at least, it's served with ketchup. Not maple syrup :puke: , ketchup. Capisce?

[LuCifer]

63. In Cincy they called it Getta

I've never know of it being availibe outside of Ohio or PA. Cornmeal mush & ground pork sausage huh? I'll have to try that some time, if I'm really REALLY bored! I'm lucky to cook a can of soup in the microwave!

Lu

[bbinacan]

42. Here in NC

it's pork barbecue. We have western NC style that uses a tomato based sauce that's OK but I prefer eastern NC style with a vinegar and red pepper based sauce. The best way to have it is at a "pig pickin". The whole hog is cooked on a cooker that is usually towed by a vehicle. You walk up to the cooker and pull off the pieces you want. Damn, I'm hungry now.

[ncrainbowgrrl]

45. I also prefer eastern style NC bbq.

it just feels so much "healthier" when you're eating it- no thick sauces- just yummy tasty meat. Mmmmm....

[bbinacan]

46. Oh yes,

and I like to add Texas Pete for an extra kick. Now I really want some BBQ.:banghead:

[Laelth]

47. Nu-Way

http://www.nu-wayweiners.com/

Since 1916, the best chili dog in America. It's a Greek recipe, loaded with onions. They put the chili on burgers too, and it's fantastic.

-Laelth

[Benfea]

48. Deep dish pizza...

• Deep dish pizza
  People keep forgetting we have our own local style of thin crust pizza that predates deep dish by several decades. Oh well.
  
• "Chicago style hot dog" (more properly called an "all beef with everything" or "dog dragged through a garden" )
  This one is ironic. Most Chicago specialty foods are heart attacks on a plate, but the signature hot dog is basically a hot dog with a salad on top of it.
  
• Saganaki
  I think you can get this in practically any Greek restaurant these days, but it was invented in Chicago. Who doesn't like flaming cheese? Opah!
  
• Italian beef
  I'll let the link explain it.
  
• Chicago-style giardinera
  Giardinera is a medley of pickled vegetables. The Chicago version includes lots of pickled hot peppers. Great in sandwiches, pastas and pizza.
  
• Maxwell street Polish
  A polish sausage (often with enough spice packed in it to set your mouth on fire at 50 yds) topped with mustard and grilled onions.

Here's a bit of amusing Chicago food trivia for you.

[name not needed]

49. Grease Trucks/Fat Sandwiches

http://www.hometowntales.com/greasetrucks.html

[HarukaTheTrophyWife]

71. Grease trucks are scary.

I would generally only get shitty falafel off them while drunk at 3am.

[leftofthedial]

50. deep fried cattle nuts

making love in a rowboat "beer"

[aQuArius]

52. FRY SAUCE from Utah!

YUMMM!!!! The only way to top a fry!

[Dervill Crow]

53. Oregon clam chowder. n/t

[Mayberry Machiavelli]

54. Seems like smoked brisket where I am in TX. Good, but I like pork ribs

better.

My home state? The Maryland Blue Crab.



http://www.ci.baltimore.md.us/government/cinvestment/auction1.htm

[applegrove]

56. Donairs!

[Kali]

58. I am on a ranch so I was going to say calf fries

but it has been pretty much taken upthread!

Supposedly Tucson is where Chimichangas originated (just a deepfried burrito)

Or we could get into the whole Southwest fusion thing but mixing strange combos of food isn't really the subject.

Saguaro (and prickly pear) fruit products, bacanora, piki bread, hmmm is that it????

[GirlinContempt]

59. Prairie oysters?

I dunno

[SmileyBoy]

65. How about Nips??

[GirlinContempt]

eeeeeeeeeeeeeeeew

[GirlinContempt]

80. dupe

[clyrc]

60. Grilled cigalis, which I never heard of til I moved here

They are a kind of lobster, but a little more bitter and sweet, and I could eat my weight in them every day.

Also there is this slimy green called molokhia served available here, which is ok but not great.

Chicko shakes are Indian, but they have them here too and I love them. I also love a drink made up of mango and avocado, and one made of cantalope and pomegrante juice.

Oh yeah, and a desert called Um Ali which is made from cream, rose water, bits of croissant, raisins, honey and cardamom is pure heaven.

The longer I sit here thinking aobut it the more there is to write about.....

[HEyHEY]

61. Not from my area..but in Western Canada, and I'm sure US

You can get perogies in a shitload of restaurants

[SmileyBoy]

64. They're HUGE in Winnipeg.

They used to sell them at the concession stands at Jets games.

[arwalden]

62. Soft Shell Crab Sandwich... Don't They Look TASTY?!!

[DeposeTheBoyKing]

66. What's unique about Dallas food?

I lived in the Pittsburgh area for five years, so I know about pierogies and Primanti Brothers (not to mention the "O", which isn't really unique, but classic). I was born and raised in Kansas, and don't know what's unusual about the food there, either.

[norml]

67. Runzas

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[huskerlaw]

74. I miss Runza!!!

Literally the only thing I miss about Nebraska (besides my family). And not so much the actual Runza as the swiss & mushroom burger that you can get at Runza. Oh man, now I'm hungry. x(

[Inspired]

78. Me too!

I lived in Omaha on and off for 10 years and miss the Runza's. My local convenience store now offers a "Iowanza" that I haven't tried yet but might just to see if it comes close.

It is one of the things I miss about Omaha too.....the other thing is the low cost of housing compared to West Des Moines.

[6000eliot]

69. Scrapple

Which is just about the foulest thing you could ever eat. It's made of meat scraps (and you can imagine what that means) mixed with cornmeal. Ewww!

[Syrinx]

70. not obscure, but uniquely tasty

Ain't nothing like them nowhere. ;)



http://www.dreamlandbbq.com/main/default.asp

[LaurenG]

72. Two things

Coming from the southwest chili is a big deal. It's very spicy and and full of beans. Here they have chili parlors with chili that has a cinnamon flavor and they put it on spaghetti or hot dogs (with cheese)which they call coneys (it's a chili cheese dog with a cinnamon flavor) I think they have it 5 different ways and call them by number.

Skyline

Goldstar


In the fall they have something called "hot brown" that the Frisch's Big Boy restaurants sells.

[huskerlaw]

75. In N Out Burgers

Double Double Animal Style, anyone?

[yvr girl]

77. I have to go with Candied Salmon

We have many ethnic dishes in Vancouver that we owe to our immigrant population, but I don't think we can take credit for them. (People say our Chinese food is better than in China - authentic cooks, better ingredients.)

Candied Salmon originated from the West Coast natives, it is smoked and sweetened with honey. Totally yummy.

[ChoralScholar]

79. Not really a food

but 'Cavender's Greek Sesoning' is made here in Harrison. Anyone ever use it?