Unique Regional Cuisine Defined by Location

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ScreenBear
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RE: Unique Regional Cuisine Defined by Location 2006/01/08 22:05:11 (permalink)
Thanks for the info. I'll take the potato pancakes and the dark rye with mine.
The Bear
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RE: Unique Regional Cuisine Defined by Location 2006/01/09 00:26:02 (permalink)
Some of the bbq joints here in Memphis have a bbq bologna sandwhich on the menu. Around the corner from me at Central BBQ, this is the cheapeast sandwhich on the menu, but it is tasty and very filling. It is served as a thick slice of bbq bologna, with slaw and choice of sauce, on a bun.

I am nout sure if the bbq bolgna sandwhich is unique to Memphis. I have never seen it anywhere else.

Another item I have only seen offered by some Memphis bbq purveyors is bbq nachos. At Central BBQ, this includes corn tortilla chips topped with bbq pork shoulder, bbq sauce, jalapenos, "nacho cheese" like on ballpark nachos, along with some shredded cheese (coby or cheddar maybe). It may not sound all that great but it really is a yummy combination. I believe the Rendevous offers a variant of this at Autozone Park, home of the AAA Memphis Redbirds baseball team.

SassyGritsAL
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RE: Unique Regional Cuisine Defined by Location 2006/01/11 14:02:26 (permalink)
Greetings from Huntsville, AL (North AL). Here are some of my favorites, but the list could go on an on w/"good old southern cooking" dishes:

Pulled barbeque pork w/vinager slaw
White sauce for barbeque chicken
Huspuppies (great w/white sauce)
Collard greens
Homemade Biscuits (not store bought) and Milk Gravy or Red Eye Gravy
Macaroni and cheese made on top of the stove w/Velvetta cheese
Pinto Beans and Cornbread
Pecan Pie, Sweet Potato Pie, and Chess Pie (I make all 3 for Thanksgiving)
Sweet Tea

Woops I just made a complete meal. Yes, my grandmother and mother use to cook all this just for one meal. No wonder I'am fighting the battle of the bulge now, but boy was it good.



Jimeats
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RE: Unique Regional Cuisine Defined by Location 2006/01/11 15:48:23 (permalink)
Here in New England we use to be able to find a dish on a menu called Finnan Haddie Its a salted then smoked filet of haddock served in a white cream sauce. Harder than hens teeth to find around here now. I belive this dish came out of Canada New Brunswick or Novy area. Chow Jim
Sandy Thruthegarden
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RE: Unique Regional Cuisine Defined by Location 2006/01/11 18:36:48 (permalink)
quote:
Originally posted by SassyGritsAL

Greetings from Huntsville, AL (North AL). Here are some of my favorites, but the list could go on an on w/"good old southern cooking" dishes:

Pulled barbeque pork w/vinager slaw
White sauce for barbeque chicken
Huspuppies (great w/white sauce)
Collard greens
Homemade Biscuits (not store bought) and Milk Gravy or Red Eye Gravy
Macaroni and cheese made on top of the stove w/Velvetta cheese
Pinto Beans and Cornbread
Pecan Pie, Sweet Potato Pie, and Chess Pie (I make all 3 for Thanksgiving)
Sweet Tea

Woops I just made a complete meal. Yes, my grandmother and mother use to cook all this just for one meal. No wonder I'am fighting the battle of the bulge now, but boy was it good.





"And that's what I like about the South." When do we eat?
Sandy Thruthegarden
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RE: Unique Regional Cuisine Defined by Location 2006/03/01 19:00:50 (permalink)
quote:
Originally posted by Sandy Thruthegarden

Northern Kentucky shares Cincinnati's love of chili/spaghetti (Dixie Chili restaurants) and goetta (Newport, Kentucky's annual Goetta Fest). The quest for the best fried fish sandwich, however, is practically an obsession around here. Northern Kentucky had a large German (Bavarian) Catholic population at one time and that may be the reason that the fish sandwich competition heats up every year at Lent. Lots of Catholic churches have fish fries throughout Lent (the schedule is printed in the Cincinnati Enquirer every year) and there is a competition among the local restaurants. There's a lot of back and forth about cod vs. halibut, rye bread vs. any other kind of bread, beer batter vs. any other batter. Some restaurants that serve wonderful fried fish sandwiches include The Green Derby in Newport, the Greyhound Tavern in Ft. Mitchell, Mr. Herb's in Hebron. Barleycorn's (a local chain) also serves a pretty good fish sandwich.
I've had 'em all but I have to give the edge to Mr. Herb's. We had his fried cod last Friday. Oh, my, was it good.



Well it's Lent and the Cincinnati and Northern Kentucky fish fries are here:


Top fish fries
Here in Cincinnati, we like our Lenten fish at church fish fries. Here are a few that are outstanding, chosen by The Enquirer in past years. To find more, check local events at Cincinnati .Com. Keyword: fish fry.

St. Columban, 894 Oakland Road, Loveland. (513) 683-0105.

St. Joseph Academy, 48 Needmore St., Walton. (859) 485-6444.

St. Teresa of Avila, 1175 Overlook Ave., West Price Hill. (513) 921-9200.

Mary Queen of Heaven, 1130 Donaldson Highway, Erlanger. (859) 371-5727.

Hartzell United Methodist Church, 8999 Applewood Drive, Blue Ash. (513) 891-8527


Top fish sandwiches
In past years, The Enquirer has searched for the best fish sandwiches to eat at Lent. Here are former winners:

Greyhound Tavern, Fort Mitchell

Green Derby, Newport

Crow's Nest, Price Hill

And, the big church schedule (next post).
Sandy Thruthegarden
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RE: Unique Regional Cuisine Defined by Location 2006/03/01 19:04:36 (permalink)
Part 2 of the Northern Kentucky/Cincinnati fish fries...the big schedule:

Area fish fries
Wednesday

Our Lady of Victory, 810 Neeb Road, Delhi Township , 4-7 p.m. School cafeteria. Benefits Boy Scout Troop 909. $5. (513) 347-2074. (One day only.)

St. Teresa of Avila Church, 1175 Overlook Ave., West Price Hill , 3:30-7 p.m. Benefits Boy Scout Troop 271. Continues Fridays through April 14. $3-$7. (513) 921-9200.


Friday

Amelia Nazarene Church, 1295 W. Ohio Pike, Amelia. 5:30-8 p.m. Drive-through carryout only. Fridays through April 14, except March 31. $6. (513) 753-9446.

Crescent Springs Fire Department, 777 Overlook Drive, 4-8 p.m., Fridays through March 17. $2-$8. (859) 341-3840.

Crosby Township Fire Department at Crosby Township Senior Center, 8910 Willey Road, Harrison, 4-7 p.m. Benefits purchase of fire department equipment. Fridays through April 14. $7, $5 children. (513) 738-4310.

Florence Elks Lodge 314, 7704 Dixie Highway, 5-8 p.m., Fridays through April 14. $7, $5 children. (859) 746-3557.

Fraternal Order of Eagles 2289, 265 Foundry, Batavia, 5:30-8 p.m., Fridays through March 31. $7. (513) 732-9035.

Hartzell United Methodist Church, 8999 Applewood Drive, Blue Ash, 4-7 p.m., Fridays through April 14. $8, $4 ages 6-10, free for ages 5 and below. (513) 891-8527.

Immaculate Heart of Mary School, 5876 Veterans Way, Burlington, 5-8 p.m., Fridays through April 7. $1-$8.50. (859) 489-4303; www.ihm-ky.org.

Knights of Columbus No. 3908, Father Bealer Council, 605 Lytle Ave., Elsmere, 4:30-8 p.m., Fridays through April 14. 75 cents-$6.50. (859) 342-6643.

Knights of Columbus, Father Kehoe Council, 828 Elm St., Ludlow, 4:30-7:30 p.m., Fridays through April 14. 50 cents to $6.25. (859) 261-2704.

Kolping Center, 10235 Mill Road, Springfield Township, 6-7:30 p.m., Fridays through March 31. $6, $3 children. (513) 851-7951.

Mary, Queen of Heaven Church, 1130 Donaldson Road, Erlanger, 4-8 p.m., Fridays through April 7. (859) 371-8100.

Nativity of Our Lord Parish, 5935 Pandora Ave., Pleasant Ridge, 5:30-7 p.m., Fridays through April 7. Benefits Parish Athletic Boosters Association. $4-$7.50. (513) 531-3164.

Pleasant Run Presbyterian Church, 11565 Pippin Road, Colerain Township, 5-7:30 p.m., $6.50; $3.25 children. (513) 825-4544. (One day only.)

Prince of Peace Catholic School, 4100 Simpson Ave., Madisonville, 5:30-7 p.m., Fridays through April 7. $1-$6. (513) 271-8288.

St. Ann School, 2940 W. Galbraith Road, Groesbeck, 5-7:30 p.m., Fridays through April 7. $1-$5. (513) 931-3070.

St. Barbara Church, 4042 Turkeyfoot Road, Erlanger, 5-7 p.m., Fridays through April 7. $1.50-$6; $3.50 children's dinner. (859) 371-3100.

St. Boniface School, 4305 Pitts Ave., Northside , 5-7 p.m., Fridays through April 7. $7-7.50, $5.50 children. (513) 541-5117.

St. Catharine of Siena School, 3324 Wunder Ave., Westwood, 4:30-7:30 p.m., Fridays through April 7. $1.50-$11.50. (513) 481-7683.

St. Cecilia Church, School cafeteria, 3105 Madison Road, Oakley, 4:30-7:30 p.m., Fridays through April 7. 50 cents-$5. (513) 871-5757.

St. Francis de Sales Grade School, 1602 Madison Road, Walnut Hills, 5:30-8 p.m., Fridays through April 7. $1-$6; $5 children's dinner. (513) 961-1953.

St. John Neumann Church, Daniel Hall, 12191 Mill Road, Pleasant Run, 5-7:30 p.m., Fridays through April 7. $5-$8.50. (513) 742-2224.

St. John the Baptist Church, 5361 Dry Ridge Road, Colerain Township, 4:30-7:30 p.m. Fridays through April 7. $1.75-$5, $2.75 children. (513) 923-2900.

St. Julie Billiart at Fenmont Center, 229 N. Third St., Hamilton, 5-7:30 p.m. Benefits parish's youth programs. $22 family, $7, $6 seniors and teens, $3 children. (One day only.)

St. Lawrence Church, U.S. 50 and Walnut Street, Lawrenceburg, 4:30-7 p.m., Fridays through April 14. $1.50-$7.50, $5 ages 12 and under. (812) 537-3690.

St. Margaret of York, 9483 Columbia Road, Deerfield Township, 5:30-7:30 p.m., Fridays through April 7. Benefits High School Mission Trip. $2-8. (513) 683-7100.

St. Martin de Porres, 9927 Wayne Ave., Lincoln Heights, 4:30-7:30 p.m., Fridays through April 7. 75 cents-$6. (513) 554-4010.

St. Mary's of the Immaculate Conception Church and School, 203 Fourth St., Aurora , 4-7 p.m., continues March 17, 24, 31 and April 14. $7, $3.50 ages 10 and under. (812) 926-1558.

St. Matthias Catholic Church, 1050 W. Kemper Road, Forest Park, 5-7 p.m., Fridays through April 7. $1-$7. (513) 851-1930.

St. Maximilian Kolbe Church, 5720 Hamilton-Mason Road, Liberty Township, 4:30-7 p.m., Fridays through April 7. For free soft drink, bring a canned good for Reach Out Lakota. $3-7, $2 children's meal. (513) 777-4322.

St. Michael Church of Sharonville, Cafeteria, 11144 Spinner Ave., 5-7 p.m., Fridays through April 7. $2-$5.50. (513) 489-4204.

St. Susanna School, cafeteria, 500 Reading Road, Mason, 5-8 p.m., Fridays through April 7. 75 cents-$3.50; $4 senior citizen special. (513) 398-3821.

St. Teresa of Avila Church, 1175 Overlook Ave., West Price Hill, 3:30-7 p.m., Fridays through April 14. Benefits Boy Scout Troop 271. $3-$7. (513) 921-9200.

St. Therese Little Flower Parish Center, 5560 Kirby Ave., Mount Airy, 5:30-7:30 p.m., Fridays through April 7. $3.50-$6, $2.75-$4.50 senior citizens, $2.50-$4 children. (513) 541-5560.

St. William Catholic Church, 6 Church St., Williamstown, 4-7 p.m., Fridays through March 31. $3.50-$7.50. (859) 824-5381.

VFW Duwel Post 7570-Harrison, 9160 Lawrenceburg Road, 4:30-8 p.m., Fridays through April 14. Benefits V.A. Hospital programs. $7. (513) 367-6633.

VFW Post 6562 Ladies Auxiliary, 1596 Ohio 131, Milford, 6-8 p.m., Fridays through March 31. $4-$6. (513) 575-2102.

VFW Post 7340 Charles R. Gailey, 8326 Brownsway, Colerain Township , 4-7 p.m. Fridays through April 14. (513) 521-7340.

Wayne Township Fire Auxiliary, 2776 Ohio 131, Newtonsville, 5:30-7 p.m. Fridays through April 14. (513) 625-6212.


I wasn't kiddin' about this being a big deal here.
Bushie
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RE: Unique Regional Cuisine Defined by Location 2006/03/01 22:10:20 (permalink)
Sandy, I sure wish I could be up north right now and partake in some of those fish frys.

It doesn't seem to be as big of a deal down here; I'm not sure why, but I don't see them "advertised" much around here. My wife's a Catholic, and so the Knights of Columbus do that and we sometimes go, but they honestly make the worst fried fish I've ever had. They do BBQ pretty well, though.

Also, thanks for resurrecting this thread. One of the best, if not THE best thread ever. Reading the old posts sure is fun.
paoconnell
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RE: Unique Regional Cuisine Defined by Location 2006/03/01 22:46:41 (permalink)
New Mexico:
Red chile or green chile on the local food, Green Chile stew, carne adovada, Frito pie (originated in the old Woolworth's in Santa Fe), posole (not unique to NM, but darn good), Indian tacos (on frybread), "oven bread" baked in mud hornos.

Bushie, we're fortunate in that we can get Pecos melons in Albuquerque also.
paoconnell
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RE: Unique Regional Cuisine Defined by Location 2006/03/01 22:55:42 (permalink)
quote:
Originally posted by paoconnell

New Mexico:
Red chile or green chile on the local food, Green Chile stew, carne adovada, Frito pie (originated in the old Woolworth's in Santa Fe), posole (not unique to NM, but darn good), Indian tacos (on frybread), "oven bread" baked in mud hornos.


Replying to myself, and adding more to the above post: this weekend my wife and I are going to the National Fiery Foods Show (March 3, 4, and 5) at Sandia Casino here in Albuquerque. It'a chilehead's delight, with hot sauces, cooking sauces, BBQ rubs and sauces, and other wunnaful stuff. Be There!
olddocdiner
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RE: Unique Regional Cuisine Defined by Location 2006/03/02 15:50:23 (permalink)
I grew up in western Kentucky and have always loved burgoo (for you Yankees, pronounced BER-gu), a kind of Mulligan's stew with bbq in it. Moonlite makes the best (although I like others for the BBQ itself). Now I live in Georgia and a local favorite is Brunswick Stew, which is very similar to burgoo but not as meaty and sweeter.

I chuckled about the New Mexico entry of red sauce and green sauce. When I'm out there, I like to order my meal "Christmas", which means with both red and green sauce.

Reading this thread makes me HUNGRY!!!!!
wanderingjew
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 13:36:44 (permalink)
Just thought I would bring a this thread back from almost a one year absence.

I hope it sticks around but unfortunately I have a feeling it's going to die a quick death

Hope I'm proven wrong
leftymn
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 13:53:59 (permalink)
Pasties: I grew up in the Upper Peninsula of Michigan in a historical mining area. Pasties are still the most unique food there... and earlier poster is correct they are originally from Cornwall... hard rock miners who came to various parts of the USA in the 19th century(Michigan,Wisconsin, PA, Illinois) the tradition has hit with other ethnic groups who then went on to other mining areas (Minnesota, Montana) and it took hold. There are two ways to eat them... either with ketchup or brown gravy as a condiment. I think brown gravy would be the Cornish method. Personally I prefer ketchup, I recommend Randall's Bakery in Wakefield Michigan as having the best pasties in the Western end of the Upper peninsula, but you can also buy them once a week or month at various Catholic or Lutheran church "pasty sales" where you get real homemade variations. Several other ethnic groups left their impression in this area and the foods to eat are:
Italian: bagna cauda("hot bath" of olive oil, garlic and anchovies eaten as a fondue) from the Piemontese , and various other Northern and Northeastern Italian dishes... polenta variations, gnocchi, bagnet, salamini, porchetta, and great wild mushrooms and morels that are to be found in the area.
Croat/Serb: Potica poppyseed pastry
Scandinavian: lutefisk, farmer"squeak" cheese, julebrot, fruit soup, sauna makkera(special sausage to be eaten after taking a sauna preferably with beer)

most of the above goes for the Mesabi range area (Da Range) of Northern Minnesota as well.
Bombowly
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 15:43:55 (permalink)
I am from the Mountain West. Have lived in Montana & Utah. I have traveled all over the country but I have only seen "Fry Sauce" in this region especially Idaho and Utah. Fry Sauce consists on 1 part Mayo and 1 part Ketchup. Some people add tartar sauce or lemon juice. It's very tasty, and as the name implies you use it to dip your fries in.
CajunKing
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 16:15:18 (permalink)
Hopefully Sandy will post the fish fry schedules again, I don't get the cincy paper
motherrobyn
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 16:59:42 (permalink)
I'm in Oregon, and we have fry sauce here, too. I can't put ketchup on my fries anymore - it's got to be either BBQ sauce or fry sauce.
wanderingjew
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 20:06:09 (permalink)
quote:
Originally posted by motherrobyn

I'm in Oregon, and we have fry sauce here, too. I can't put ketchup on my fries anymore - it's got to be either BBQ sauce or fry sauce.


Wow- fry sauce is spreading. I remember when I lived in Seattle back in the early-mid 1990's you could only find the stuff in Utah. I'm thinking that the Winter Olympics held in Salt Lake a few years back may have spread it's notoriety!
Phildelmar
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 21:04:04 (permalink)
Great to see this thread return!
jvsmom
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RE: Unique Regional Cuisine Defined by Location 2007/02/05 21:26:24 (permalink)
quote:
Originally posted by Jimeats

Here in New England we use to be able to find a dish on a menu called Finnan Haddie Its a salted then smoked filet of haddock served in a white cream sauce. Harder than hens teeth to find around here now. I belive this dish came out of Canada New Brunswick or Novy area. Chow Jim


I used to get this at Dini's on Tremont Street, up near the Parker House. I agree, it was awesome - but I have never found it anywhere else, and Dini's closed quite a while ago, unfortunately.
trbeer
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RE: Unique Regional Cuisine Defined by Location 2007/02/10 12:48:19 (permalink)
Pasties are an instituion in Michgan's Upper peninsula and 2 of our favorite places are Lehtos which is on the south side of US 2 about 5 miles West of the Mackinac Bridge. Lehtos is road food at its best, I think they have 4 or stools at their counter so we get ours to go and eat them in a small roadside park 1/4 mile East of there with a beautiful view of Lake Michigan. Cash only, leave your credit cards at home!

Our other favorite place to get Pastys is Toni's Country Kitchen which is either in Laurium or Calumet. Another great road food restaurant because once again cash only and they close at 4:30 or 5:00. This past summer we were there on a Friday afternoon and there was about a 30 to 45 minute wait to get pastys to go because they were so busy.
Ashphalt
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RE: Unique Regional Cuisine Defined by Location 2007/02/10 13:29:58 (permalink)
My Father-in-Law grew up eating pasties in Grass Valley, California. I suspect they are a different variation from the U.P., but it's interesting that they ended up there. There's still a bakery there that makes them, and every few Christmases we have some shipped to him.

We also had something on the pasty line when I was growing up. My Dad found one bakery in Fall River, Mass. that made individual meat pies. They were made in a small tin and not folded, with a very short, flaky crust, brushed on top for a shiny glaze, and filled with a spiced mixture of ground pork (or maybe a mixture of pork and beef?). For a time I'd take them to school for lunch, and sometimes we'd just have them warmed up for dinner. I don't have any idea if they are still available.

Rick F.
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RE: Unique Regional Cuisine Defined by Location 2007/02/10 13:48:16 (permalink)
Natchitoches, LA is "The Meat Pie Capital of The World," complete with festival. While I really do like the meat pies here, I'm not so sure that they're unique. In fact, I'm sure they're not unique in concept, as just about every culture seems to have a meat-, vegetable-, or fruit-stuffed pastry, or all three. Ours is typically made with finely ground beef and pork, seasoned with equally finely ground celery, bell peppers, and onion (the "Cajun Trinity"}, and whatever herbs and spices the chef chooses, and a bit of flour. (They're usually pretty "warm.") This is enclosed in a half-moon of pastry, and the best are made with and fried in lard.

You can find Finnan Haddie[url='http://www.vermontcountrystore.com/shopping/product/detailmain.jsp?itemID=33641&itemType=PRODUCT&RS=1&keyword=Finnan+Haddie']here[/url], though I have no idea whether it's any good. I remember my dad mentioning it when I was a child, but I don't remember any details. He was born in Indianapolis, but traveled all over the country.
Ashphalt
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RE: Unique Regional Cuisine Defined by Location 2007/02/10 14:03:06 (permalink)
"You can find Finnan Haddie here, though I have no idea whether it's any good. I remember my dad mentioning it when I was a child, but I don't remember any details. He was born in Indianapolis, but traveled all over the country."

Finnan Haddie in a can? I'm sure my forebears would have thought that was a great idea. Something about twice-preserved fish just doesn't cut it for me.
wanderingjew
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RE: Unique Regional Cuisine Defined by Location 2007/02/10 14:04:29 (permalink)
quote:
Originally posted by Ashphalt


We also had something on the pasty line when I was growing up. My Dad found one bakery in Fall River, Mass. that made individual meat pies. They were made in a small tin and not folded, with a very short, flaky crust, brushed on top for a shiny glaze, and filled with a spiced mixture of ground pork (or maybe a mixture of pork and beef?). For a time I'd take them to school for lunch, and sometimes we'd just have them warmed up for dinner. I don't have any idea if they are still available.


Those sound like French Canadian Meat Pies which can be found all over Woon-sock-et- (the emphasis on "et") here in Rhode Island
TorontoTips
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RE: Unique Regional Cuisine Defined by Location 2007/02/11 13:21:31 (permalink)
quote:
Originally posted by M&M

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by Sundancer7

In Nova Scotia gravy is routinely served with French Fries.
Paul E. Smith

With cheese curds on top. Called poteen if I'm not mistaken.


Canadians from coast-to-coast when ordering fries (usually called chips, from the british influence) typically choose between topping them with salt and vinegar (dark malt vinegar or white) or a topping of dark brown beef gravy - 'chips with gravy' - love mine with lots of black pepper.

Poutine (properly pronounced pooh-tin, but commonly mispronounced pooh-teen) is very common all over Canada, originating in the french-canadian areas of Quebec and New Brunswick.

What is Poutine?
Start with Great fries (gotta be fresh-cut and twice-fried) then cover em with white cheese curds (similar to mild cheddar) and then dousd with lots of thick, hot beefy gravy which turns the whole thing into an ooey-gooey cheezy-beefy mess which is completely delicious and about as far as one can possibly get from a tiny bag of frozen matchsticks offered up at the fast-food places.
Sandy Thruthegarden
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RE: Unique Regional Cuisine Defined by Location 2007/02/21 08:16:50 (permalink)
quote:
Originally posted by CajunKing

Hopefully Sandy will post the fish fry schedules again, I don't get the cincy paper


CajunKing,

I didn't see it in the Enquirer but I found a link at the Enquirer website. It's kinda long...hope this works.

http://frontier.cincinnati.com/calendar/results.asp?sid=0&kw=fish%20fry&comm=&cat=&range=all&start=&end=&venue=&presenter=&att=



lynndunham
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RE: Unique Regional Cuisine Defined by Location 2007/03/01 14:32:19 (permalink)
I grew up in a small town about 35 miles nw of Chicago... Long time ago. Remember diners all had egg salad sandwiches - still a favorite of mine! Also, macaroni and cheese (made from scratch) and a type of pasta dish made with ground beef, macaroni, tomatoes, celery, etc. were frequently served. One of my favorites was shrimp de jongh which I understand was first made in Chicago. I've tried to make it but haven't been happy with the results. There was a restaurant in Lake Zurich called Farman's that made an excellent one. Alas, I was only a child then and don't remember the ingredients.

Lived in Virginia, near Lexington, for a couple of years. Corn fritters were often served at special dinners and banquets. The best biscuits I ever had came from there, too.

Lived in Cincinnati for a few years. Fell in love with the Cinci style chili! Went back a few years ago and tried one of the Skyline restaurants on the interstate. They have changed their recipe to make the sauce milder. At least that's what the waitress said. Didn't taste the same but loved it anyway.

I live in Prescott, AZ now and Mexican food is the most popular here. Love the Navajo tacos (puffy fried bread covered with beans, beef, lettuce, onions, tomatoes, chiles, etc). Not really Mexican, I know, but good anyway. Seems like all the Mexican restaurants here are beginning to use a heavy hand with cumin and cilantro now. Don't much care for those flavors but I'm trying to learn to like them. Most of the restaurants I've tried in New Mexico don't seem to be as heavy with those spices.
curtispfs
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RE: Unique Regional Cuisine Defined by Location 2007/03/09 17:48:27 (permalink)
This is my first time on this forum, and I have to say, this thread is awesome. I could have saved so much time on vacation planning if I'd just found this site a few years ago.

My home turf of Chicago has been covered a few times in here, but I have to add my two cents, because it's not just enough to eat the right food here, you have to have the right food from the right place. Chicago's regional delicacies include:

The Italian beef sandwich: Al's or Mr. Beef in the city. Portillo's anywhere in the 'burbs. Portillo's is fantastic for everything on their menu.

The Chicago hot dog: Portillo's

Deep Dish Chicago pizza: Gino's East or Lou Malnatti's. Just about anywhere else is an inferior pizza in my opinion. Lou's has this amazing crisp/sweet crust that is incredible.

Thin crust Chicago pizza: Nick and Vito's. Cracker thin and loaded with the mountains of toppings. A N&V's tip though, the large pizza gets a bit soggy in the middle, so it's best to order multiple small/medium pizzas.

As far as other food in other regions that I haven't seen mentioned -

probably one of the best sandwiches I've ever had in my life was the garlic roast beef sandwich at Mayslacks in the twin cities (I don't recall which city it was in). I almost cried that food was so good.

I'll be doing a big loop aroud the Great Lakes this summer on a baseball trip, so if anyone has any advice on specific restaurants for regional delicacies in Toledo, Baltimore, New York, Cooperstown/Oneonta, NY, Buffalo, Toronto, or Detroit, I'd love to hear it.
jmckee
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RE: Unique Regional Cuisine Defined by Location 2007/03/09 18:04:57 (permalink)
quote:
Originally posted by Sandy Thruthegarden

Part 2 of the Northern Kentucky/Cincinnati fish fries...the big schedule:

......

I wasn't kiddin' about this being a big deal here.


Don't forget my parish, St. Veronica, 4473 Mt. Carmel Tobasco Road, Cincinnati (actually between Eastgate and Cherry Grove; you can get off 275 at Beechmont Amelia or route 32), 45244, (513) 528-1622. Fried and baked fish sandwiches and dinners, cheese pizza, etc., etc. Excellent bake sale to support the parish; outstanding stuff. We love it.
Sandy Thruthegarden
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RE: Unique Regional Cuisine Defined by Location 2007/03/09 18:59:09 (permalink)
quote:
Originally posted by jmckee

quote:
Originally posted by Sandy Thruthegarden

Part 2 of the Northern Kentucky/Cincinnati fish fries...the big schedule:

......

I wasn't kiddin' about this being a big deal here.


Don't forget my parish, St. Veronica, 4473 Mt. Carmel Tobasco Road, Cincinnati (actually between Eastgate and Cherry Grove; you can get off 275 at Beechmont Amelia or route 32), 45244, (513) 528-1622. Fried and baked fish sandwiches and dinners, cheese pizza, etc., etc. Excellent bake sale to support the parish; outstanding stuff. We love it.


Duly noted! I picked up carry-out tonight from the Fish Fry at the Crescent Springs, Kentucky Volunteer Fire Department. Place was packed, and, since the weather is so nice this evening, the outdoor Biergarten was filling up. Had a couple of decent fried fish sandwiches on rye with french fries and cold slaw. Other options included Fried Shrimp Dinner and Red Beans and Rice. There was also a table loaded with home-made desserts that looked delicious.

And what organization! Despite the crowd, the firefighters had you precisely parked, took your order, took your money, got your food ready, and had you seated within 5-10 minutes max. This is the crew you want to show up if your house is on fire!!
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