MD-90 From United States of America, joined Jan 2000, 8530 posts, RR: 11 Posted (11 years 11 months 3 days 2 hours ago) and read 2345 times:
Not to exclude the Euros, but what are your favorite foods that certain regions of the US are known for doing well?
For me, fried chicken (KFC sucks, the real thing is made at home) and biscuits are two of my favorites from the South. I should also add homemade peach ice cream, because Alabama has some wonderful peach growers farther south of us.
Chicago for deep dish pizza (I suppose, since I've never been to Chicago), Maine for lobster, Louisiana and Mobile for crawfish boils, etc.
Ben From Switzerland, joined Aug 1999, 1391 posts, RR: 47
Reply 2, posted (11 years 11 months 3 days ago) and read 2328 times:
First, the New Orleans specific dishes - sorry I can't think of their names at the moment, it was a long time ago. They are really something special. It's nice to get away from the homogenous fast food and restaurants with no soul that are common in the USA. But then, New Orleans is an oasis in a desert for so many reasons, not just food. I was there for Mardi Gras in 1999.
Second is the real maple syrup from up north, not the 'Camp' brand (and similar ones) which are 95% corn syrup anyway.
Garnetpalmetto From United States of America, joined Oct 2003, 5551 posts, RR: 51
Reply 6, posted (11 years 11 months 2 days 23 hours ago) and read 2311 times:
*Brace yourselves folks, because this don't happen often and may be one of the signs of the Apocalypse*
I'll agree with MD-90. I don't know if it's being born in the South or what, but every now and again I'll just get an overpowering urge for one of two meals:
1) Homemade fried chicken with hot buttered biscuits and a bowl of peach ice cream or peach cobbler a'la mode
2)Barbeque with some steak fries and a slice of watermelon
I know most of us are looking at regions of the nation, but I'd like to quickly look at regions of South Carolina when it comes to barbeque. Contrary to popular belief, not all barbeque is created equal. In Texas for example, barbeque means brisket, just as it's ribs in Kansas City. Here in South Carolina, it's pulled pork. Along with that though, there are three "regions" within South Carolina with their own unique sauces. Within the Upstate region (GSP for instance), tomato/catsup-based sauces are predominant. Within the Midlands of the State (CAE for instance), mustard-based sauces prevail, as demonstrated by Maurice's Carolina Gold sauce. And, within the state's Low Country, vinegar-pepper sauces are found most often. That being said, my regional favorites:
The Acadia region of Louisiana - any and all of it. Dirty rice, chicken and sausage jambalaya, tasso...I love it all equally.
The Southwest - Tex/Mex cuisine is another big favorite of mine
The South - Memphis-style barbeque. Ribs with a wet sauce can't be beat, especially the smoky catsup-based reds.
South Carolina - too small to be its own country, too big to be a mental asylum.
FlyCMH From United States of America, joined Jul 1999, 2347 posts, RR: 9
Reply 8, posted (11 years 11 months 2 days 21 hours ago) and read 2295 times:
Cincinnati chili, hands down. Everyone knows Skyline, but if you go to Cincy, you'll see chili parlors just about everywhere. Camp Washington Chili is supposed to be the best around; I still haven't had the chance to try it though.
KBUF737 From United States of America, joined Dec 2003, 779 posts, RR: 3
Reply 9, posted (11 years 11 months 2 days 21 hours ago) and read 2288 times:
"here in Crapchester, we still have our trusty Garbage Plates."
LH Mark, for those of us who aren't from the vast tundra of Upstate, perhpas you should fill them in on what a garbage plate consists of. BTW, Nick Tahoe's cannot be beat for that.
In Buffalo it is all about the chicken wing. Next time any of you are in town, or up in Niagara Falls, hop on a train or take the drive to Buffalo. Two places for the best wings. There is the original: Frank and Teresa's Anchor Bar, on the corner of Best and Main about 10 blocks from the downtown district. There is also Duff's which is over by my stomping grounds in Amherst (Safest City in America by the way) on the corner of Millersport Highway and Sheridan Drive. Both have awesome wings, I prefer Duff's a little more though. The secret? Frank's Hot Sauce. Great stuff.
Besides our chicken wing we also have Beef on Weck. Perhaps one of the most tasty sandwiches on the planet. Its basically a few slices of tender roast beef carved up and served on a kimmelwick roll (a roll with lots of salt and rye seeds on top) with lots of au jus and topped off with horseradish! yum!
Heart attacks are waiting with both of these dishes but they sure are worth it. To try every once in a while. Oh best places for Beef on Weck? Charlie the Butcher's on Cayuga Drive and Werhle, right by the airport off the end of RWY 14. Regis himself has raved about this place. Even Clinton had the stuff before he went back to Washington after a brief visit. But yeah thats the place to go.. so if you think Buffalo has nothing to offer, come on up for our food sometime.
N312RC From United States of America, joined Aug 2000, 2684 posts, RR: 15
Reply 12, posted (11 years 11 months 2 days 20 hours ago) and read 2268 times:
Vernor's Ginger Ale
Sanders delicacies (fudge, cakes, candy)
Mackinac Island Fudge (Rybas!)
Paczki (and Fat Tuesday)
Better Made Potato Chips
Big Boy Restaurants
"Coney Island" hot dogs
PROSA From United States of America, joined Oct 2001, 5644 posts, RR: 4
Reply 18, posted (11 years 11 months 2 days 18 hours ago) and read 2237 times:
In a few towns in central Connecticut, steamed cheeseburgers are very popular.
They may sound sort of gross, but they're terrific. The cheese becomes blended with the meat in a way that cannot be duplicated with any other cooking method.
"Let me think about it" = the coward's way of saying "no"