Unique Regional Cuisine Defined by Location

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Wiseguy
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 1:27 AM
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Too bad Chicago is known for it's "junk" food.
Like Italian Beef(Scala's),Pan Pizza and Thin Crust Pizza,Chicago Style Hot Dogs(Vienna)And Also Maxwell Street Style Polish Sausage sandwiches.Also breaded steak sandwiches from Ricobene's
covered with marinara sauce and topped with sweet peppers and sometimes cheese.


When I was in Montreal the had Great Hot Dogs that were called "Steamers" that are served on a new enland style toasted bun and can be topped with chili and cheese as well as the french fries with gravy and cheese curds.The place I went to was Frites Doree.
http://english.montrealplus.ca/profile/485517

Iowa has "loose meat" sandwhiches at maid-rite a fast food like place.Pork Tenderloin Sandwiches are very popular too,they have them at Iowa McDonald's.Smitty's is a good place in Des Moines for Pork tenderloin sandwiches.

In Navajo Country(Southwest US) Navajo taco's are popular.Fry bread with chili,lettuce,tomatos,onions,cheese and sour cream.

I wish I coud travel more and try all the great regional fares this country has.Too much food,no time and less money.

Lucky Bishop
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 1:45 AM
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Not least because I've always seen it spelled and pronounced "Nesselrode." It's a Russian/Eastern European thing (undoubtedly why your mom picked it up in Ohio, which has/had a huge Slavic population). Nesslerode cake, the most popular way of serving it, is basically their version of an English plum pudding: chestnuts, glaceed fruit, peels and liquor steamed together as a kind of spongy pudding/cake with a liquor sauce. Nesselrode pudding is the same general ingredients in a custard.

Poverty Pete
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 2:05 AM
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As I was growing up in San Diego, I could go 30 feet offshore with a mask and snorkel and bring back a dozen abalone in just a few minutes. We always complained about the free abalone because you had to pound the steaks before you could eat them. There were also sea urchins by the thousands. When I moved to Hawaii, it was called Vana, then later, when I began eating sushi, it bacame uni. If only I had known. After a beach picnic of abalone steaks, we would take the ab shells home to use as ashtrays. I could feed a group of 15 or 20 on abalone steaks with about 10 minutes work. For those who didn't like abalone, I would also bring in a few lobsters, which I later learned were really langostas.

lleechef
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 4:24 AM
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Hey, KokomoJoe,
Go to Rockport and get a good loaf of Anadama bread, much better than that canned stuff......geeze! Try Wheatberries for a fine loaf, Gina is an excellent baker.

ocdreamr
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 9:13 AM
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quote:
Originally posted by Ort. Carlton.

Dearfolk,
Has anyone ever heard of Nestlerode Pudding? My Mother was originally from Ohio, and she extolled it as a local specialty around where she grew up (Oxford/Middletown/Hamilton). Apparently it didn't travel very far, because I've seen almost no reference to it anywhere. Has anyone got a recipe/story/anecdote/antedote?
Not Pudding Y'all On, Ort. Carlton, Along The Nestle Road To Athens, Georgia.
P. S. There is not apparently any connection to the food purveyor Nestle'... pure happenstance.


Ort,
Couldn't tell you what's in it but have heard of it before. for some reason I'm thinking English but not sure. If I get stuck in the basement the next couple of days I search through my cookbooks & see if I can find a recipe. I have several regional cookbooks from Ohio & I might find it there.

Karen that OCDreamr that might have Ocean front property sooner than I thought!!

Howard Baratz
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 10:14 AM
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quote:
Originally posted by Ort. Carlton.

Dearfolk,
Has anyone ever heard of Nestlerode Pudding? My Mother was originally from Ohio, and she extolled it as a local specialty around where she grew up (Oxford/Middletown/Hamilton). Apparently it didn't travel very far, because I've seen almost no reference to it anywhere. Has anyone got a recipe/story/anecdote/antedote?
Not Pudding Y'all On, Ort. Carlton, Along The Nestle Road To Athens, Georgia.
P. S. There is not apparently any connection to the food purveyor Nestle'... pure happenstance.


Ort.,

Here is some Nesselrode info I swiped off of the web:

Nesselrode Pudding
From The Penguin Book of Food and Drink (Canada, UK), edited by Paul Levy. Recipe from Jane Grigson.

An iced pudding flavoured with chestnuts and dried fruit was invented by Monsieur Mony, chef for many years to the Russian diplomat, Count Nesselrode, in Paris. He passed the recipe on to Jules Goufflé who published it in his Livre de Cuisine of 1867. Glacé fruit and peel were a further embellishment to the Nesselrode by the time Proust was old enough to notice such things.

Ingredients:

1 Tbsp sugar
60 g (2 oz) mixed currants and raisins
40 g (2 oz) mixed glacé fruits, angelica, candied orange peel
Maraschino liqueur (or Madeira, Marsala, etc.)
300 ml (10 fl oz) single (whipping) cream
vanilla pod
4 large egg yolks
125 g (4 oz) sweetened chestnut purée, or unsweetened with vanilla
sugar to taste
300 ml (10 fl oz) double cream

Instructions:

Bring the sugar to the boil with 3 Tbsp of hot water and simmer the dried fruit in this syrup for a minute. Remove from the heat and leave to cool. Put in a basin with the chopped glacé fruits etc., and add enough Maraschino to cover. Leave several hours or overnight.

Bring single cream to the boil slowly with the vanilla pod, and pour on to the beaten egg yolks, whisking. Return to the pan and cook slowly, without allowing the custard to boil, until it thickens. Cool slightly, then strain on to the fruits, and add the chestnut purée (it will mix more easily if the custard is still tepid). Whip the double cream, fold into the chestnut mixture, and freeze in the usual way at the lowest possible temperature.

Turn out and decorate with the marrons glacés and whipped cream, if you like: Monsieur Mony served a cream and egg custard, chilled and flavoured with Maraschino, but the habit of serving a custard sauce with ices is not popular any more.


Bushie
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 5:46 PM
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quote:
Originally posted by wanderingjew


I remember the first time I had frito pie. I was en route moving from Seattle to Pittsburgh back in January '96... Well everything was fine until I hit Oklahoma City. The day after I arrived I hit a snow storm with 15 degree temperatures and 30 mph winds. Of course in Oklahoma, no one ever heard of sand, salt and snow plows... I tried the frito pie, and If I can recall, it had raw onions in them. It was quite good.

Wanderingjew, I always chop up raw onions when I make Frito Pie at home, because I really like it that way. (We just spoon leftover chili in a bowl filled with Fritos, then top with grated cheddar, onions, and hot pepper sauce. )

And, you are absolutely correct about Oklahoma and snow plows. I know the state owns them, because I've seen them parked in the Maintenance Centers by the highways. However, I've never actually seen one in use there.

I believe I've driven through every snow/ice storm Oklahoma has had in the last 20 years. In fact, you and I probably passed each other during your trip in '96. I have many things I could say about the Oklahoma highway department, but...

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 6:10 PM
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quote:
Originally posted by Bushie


Originally posted by wanderingjew



I believe I've driven through every snow/ice storm Oklahoma has had in the last 20 years. In fact, you and I probably passed each other during your trip in '96. I have many things I could say about the Oklahoma highway department, but...


I was the guy in the Green Tercel in the left lane of I-44 passing all the semi's.

Bushie
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 6:13 PM
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quote:
Originally posted by wanderingjew


I was the guy in the Green Tercel in the left lane of I-44 passing all the semi's.


Ah, yes, I remember seeing you. Many of those semis were not too hard to pass, considering they were ditched...

Grizzly
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 6:27 PM
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Western Iowa - pork tenderloin sandwiches
fresh ham
fresh boiled sweet corn (right after harvest before the sugar has turned to starch)
cheesy joes (a maid-rite made with Velvetta)
sour cream raisin pie
fried catfish
Maytag Blue Cheese (crumbled on salads)
three bean salad (green, wax, kidney)
cucumber salad
strawberry rhubarb pie
Runzas (German-Russian sandwich:ground beef, cabbage, spices; baked inside dough)
Iowa Pork Chops (thick cut chops 2-3 inches thick)

Rick F.
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 6:28 PM
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quote:
Originally posted by KimChee43

Just remembered two more from the Chicago area...Shrimp de Jonghe and Chicken Vesuvio.
Mediterranean Shrimp de Jonghe (sp?) was served at the Sheraton Palace Garden Room in 1962.

KimChee43
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 6:34 PM
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quote:
Originally posted by wanderingjew

quote:
Originally posted by Bushie


Originally posted by wanderingjew



I believe I've driven through every snow/ice storm Oklahoma has had in the last 20 years. In fact, you and I probably passed each other during your trip in '96. I have many things I could say about the Oklahoma highway department, but...


I was the guy in the Green Tercel in the left lane of I-44 passing all the semi's.


WANDERINGJEW: Must be been something magic about a Tercel and a snowstorm. My husband had a little blue Tercel hatchback. That car beat out all of the SUVs, semi's, you name it, when it came to bad winter weather. He'd cruise on by many of them that were stuck in a ditch on his way home from work.

Wiseguy
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 7:30 PM
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I forgot to mention Maytag Blue Cheese in Newton,Iowa as Grizzly mentioned.

Another variation of Frito pie that I have heard of,but not sure where originated, is "walking tacos". You take chili and all the other obvious ingredients and put them into small bags of Fritos and then eat out of the bag.

EdSails
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 8:51 PM
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quote:
Originally posted by Poverty Pete

As I was growing up in San Diego, I could go 30 feet offshore with a mask and snorkel and bring back a dozen abalone in just a few minutes. We always complained about the free abalone because you had to pound the steaks before you could eat them. There were also sea urchins by the thousands. When I moved to Hawaii, it was called Vana, then later, when I began eating sushi, it bacame uni. If only I had known. After a beach picnic of abalone steaks, we would take the ab shells home to use as ashtrays. I could feed a group of 15 or 20 on abalone steaks with about 10 minutes work. For those who didn't like abalone, I would also bring in a few lobsters, which I later learned were really langostas.


It sounds like the days when I used to catch eating-sized crabs in Mission Bay. Ah, those were the days......

Judy
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 9:16 PM
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We will be travling from Tampa Fl to the West Coast sometime around Feb 1st of 2004.We will be travling the southern route, primarily Rt 10. Were tired of Chain rests and am looking for all types of GOOD food along the way.Any suggestions would greatly be appreciated.

PCC
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 10:33 PM
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Blue Grass area of Kentucky - Country Ham on biscuits, Burgoo, Hot Browns, Beer Cheese Spread, Benedictine Spread, Chess Pie, Kentucky Jam Cake, Jeff Davis Pie

emmymom
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 10:50 PM
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My mom made us City Chicken occasionally when I was a kid - veal cubes on a skewer, breaded and fried like chicken, then braised a little so it was soft. Yum! I read recently in American Food History that farmers used to thin their herds in the fall, and so that's how veal got to be an economy meat. Not true any more, sad to say...

As for Nesselrode pie, it's mentioned and a recipe given on Arthur Schwartz's website, www.thefoodmaven.com. Arthur has a daily food talk radio show in NYC. I was a big fan when I lived there. You can find his recipe for Nesselrode pie under Favorite Radio Recipes.

I've lived in Central PA, Philadelphia, and NYC, and each has its regional specialties. From my Pennsylvania Dutch family background: Peach Kuchen, the world's best dessert: peaches in a cinnamon syrup covered with cream custard, on a shortbread base. Also: apple butter on fresh cottage cheese. Shoofly pie (the wet-bottom kind.) Scrapple, fried crispy brown and served with maple syrup. Ring bologna. Lebanon bologna (we called it "summer sausage.") Red beet eggs (yecchh. Ok, so they weren't all wonderful.)Corn relish and chow chow.

From Philly, in my college days: cheese steaks! hoagies! cheese steak hoagies! soft pretzels with mustard. Snapper soup with sherry.

And from NY : knishes, bialys (a wonderful kind of flat onion roll that I've found nowhere else.) Frito pie at the Cowgirl Hall of Fame (yes, in Manhattan - go figure.) Nathan's franks (real garlicky, the best I ever ate...the supermarket kind don't measure up to the ones from the orignal stand in Coney Island.) The best souvlaki sandwiches I've ever had, from the hot dog cart around the corner from my job!

Made myself hungry writing all this, but that's part of the fun.

Lucky Bishop
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RE: Unique Regional Cuisine Defined by Location - Wed, 09/17/03 11:41 PM
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Bialys are fairly easy to find at any bagel bakery that does a proper boiled bagel, so they're not a strictly NY thing. It seems to be traditional that most places do them only on the weekend.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 9:50 AM
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Thought I would add to my list. I've already included Long Island NY where I grew up. Now I'll move onto Albuquerque where I lived briefly for 6 months shortly after graduating from college in 1987. Of course New Mexican reigns supreme in New Mexico. My favorites were Carne Adovada Burritos. Green Chili Cheeseburgers, and Blue Corn Enchiladas. Huevos Rancheros for breakfast. It was amazing how most restaurants served warm fresh tortillas which was included with your breakfast. Sopapillas were also something to look forward to. Fried dough, very light and airy served with honey. Can't find anything like it here on the east coast, although now that I'm in Rhode Island, we have doughboys, but we'll talk about that later. Also the bizochito cookies (don't know if I spelled that right??) cookies flavored with anise. Finally can't forget Pinon Nuts. Used to buy these buy the bag and they would be gone within a few minutes. Of course I had to share! Sure brings back memories.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 12:13 PM
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Can't think of any foods really unique to our region unless the region is very broadly defined as pretty much the entire south. With that definition I'd include many vegetables -tomatoes; sweet potatoes; okra; corn; beets; cukes; onions; greens, bean, peas, squash of all types; and am sure I'm overlooking other veggies which should be listed. Would also include cornbread, biscuits, jellies of all sorts and preserves (particularly pear), grits, hog meat of all types, red-eye gravy, fried chicken and chicken & dumplings; fried fish - cat, crappie, bream; barbecue, wildlife - venison, squirrel, and (now unfortunately mostly a thing of the past) quail. While not my favorite, guess the dessert most identified with the region would be pecan pie, plus (more to my taste) fruit cobblers.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 12:26 PM
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quote:
Originally posted by Liketoeat

Can't think of any foods really unique to our region unless the region is very broadly defined as pretty much the entire south.


I'm not sure what part of Arkansas you are in, but when I visited Little Rock, Mountain View and Hot Springs four years ago, I noticed a few things unique about Arkansas. First of all alot of Catfish Parlors, more so than other states in the South. Also I noticed that BBQ is usually served with Pit Potatos something I haven't seen outside of Arkansas. Finally Beans and Corn Bread served with raw onion seem to be popular on many Arkansas menus. Let me know if I'm wrong, but these food items seemed to stand out .

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 1:08 PM
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Wandering, I'm over in eastern Ark. south of Memphis, TN, & near the Mississippi River - a totally different region from the northern and western sections of the state (splitting state on diagonal from northeast to southwest corner). There are indeed lots of catfish restaurants throughout the entire state, and beans-onions-cornbread is a frequent restaurant luncheon offering, but I didn't consider them unique to this part of the state or even to the entire state from having so frequently seen both throughout all the southeast (and even in southern Illinois). As to whether they are more frequently found here than in these other areas, I don't know, but don't believe so.

I'm curious as to the "pit potatoes" you mention having found served with barbecue. I can't think what that is; maybe its something I've not experienced. Have found potato salad and fried potatoes frequently served with barbecue in restaurants, and a separate barbecue dish is a baked potato stuffed with barbecue. Also popular with home barbecue and steak are foil wrapped potatoes and foil wrapped onions cooked along with the meats, but can't recall ever seeing them served with barbecue in a restaurant. Please let me know more about the pit potatoes. You've got my curiousity aroused on this one. Thanks.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 1:23 PM
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quote:
Originally posted by Liketoeat

Please let me know more about the pit potatoes. You've got my curiousity aroused on this one. Thanks.


I had the Pit Potatos in the Hot Springs area, specifically at Stubby's BBQ. In fact they were really good. They have the smoke infused taste of the BBQ Pit. As far as the beans n cornbread, I really haven't seen that outside of Arkansas. I believe I saw this mostly in the Mountain View Area so I'm wondering if this is an "Ozark thing". As far as catfish parlors are concerned, of course they are throughout the south, however I've never seen so many of them concentrated in a specific area, particularly Little Rock and vicinity.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 1:45 PM
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Thanks for info, wandering. The pit potato is just something I've never seen but will be anxious to try. Sounds good. Don't believe its served in too many barbecue spots in the state as I've eaten in lots of them (tho not Stubby's in Hot Springs) and have never seen it. Is it like a whole baked potato or is it some type cubed or sliced potato dish? Whatever, assume its cooked along with the barbecue to get that smoke flavor infusion. As for the beans-onion-cornbread lunch offering, no, its not just an "Ozark thing". One little restaurant about 20 miles from the house offers it daily, and, as said, have seen it frequently offered elsewhere in the state and throughout the South. Have never thought of the Little Rock area as having more catfish places than other sections of the state or than of northern Louisiana, south Alabama, or the entire state of Mississippi. If anything, I'd guess that Mississippi has more catfish places than any other state, but don't know that for sure. Whatever, and how ever many, thank goodness for all of them, for I really enjoy catfish, and that is something I much prefer to eat out rather than fooling with cooking at home.

Mayhaw Man
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 1:47 PM
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One of the greatest bandleaders of the twentieth century and a native of Brinkley, Ark., Louis Jordan (very, very near Liketoeat's hometown of Marvell (which incidentally is also the hometown of Levon Helm of "The Band")) had a song with a title involving the very subject of the last two posts. He also wrote lots and lots of songs involving food.

Beans and Cornbread,
Beans and Cornbread had a fight.
Beans knocked Cornbread out of sight.
Cornbread said, "Now that's alright, meet me on the corner tomorrow
night."
"I'll be ready, I'll be ready tomorrow night,"
That's what Beans said to Cornbread . "I'll be ready tomorrow night...."

Michael Hoffman
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 1:59 PM
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quote:
Originally posted by Ort. Carlton.

Dearfolk,
Has anyone ever heard of Nestlerode Pudding? My Mother was originally from Ohio, and she extolled it as a local specialty around where she grew up (Oxford/Middletown/Hamilton). Apparently it didn't travel very far, because I've seen almost no reference to it anywhere. Has anyone got a recipe/story/anecdote/antedote?
Not Pudding Y'all On, Ort. Carlton, Along The Nestle Road To Athens, Georgia.
P. S. There is not apparently any connection to the food purveyor Nestle'... pure happenstance.

Here are two recipes.

Nesselrode Pudding:

3 cups milk
1/2 teaspoon salt
11/2 cups sugar
1 pint thin cream
Yolks 5 eggs
1/4 cup pineapple syrup
11/2 cups French Marrons (Chestnuts glazed with sugar or preserved in vanilla-flavored syrup.)


Make custard of first four ingredients, strain, cool, add cream, pineapple syrup, and marrons forced through a purée strainer; then freeze. Line a two-quart melon mould with part of mixture; to remainder add one-half cup candied fruit cut in small pieces, one-quarter cup Sultana raisins, and six marrons broken in pieces, first soaked several hours in Maraschino syrup. Fill mould, cover, pack in salt and ice, and let stand two hours. Serve with whipped cream, sweetened and flavored with Maraschino syrup.

NESSELRODE PUDDING

5 Eggs
1/2 c Sugar
1 1/2 tb Gelatin
1/4 c Water
2 c Whipping cream
2 ts Vanilla
2 c Sweetened chestnut puree
5 oz Chopped candied chestnuts
1 Pie shell

WARM THE EGGS IN A DOUBLE BOILER. Whip them with an
electric mixer, and gradually beat in the sugar. Beat
until the mixture is thickened and forms soft peaks.
Soften the gelatin in the water and then dissolve over
hot water. Beat the cream to soft peaks. Fold the
gelatin and vanilla into the eggs and then fold in the
whipped cream. Fold in the chestnut puree and the
candied chestnuts. Fill the crust and refrigerate to
set. Top with sweetened whipped cream.

Lucky Bishop
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 2:55 PM
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quote:
Originally posted by wanderingjew

Now I'll move onto Albuquerque where I lived briefly for 6 months shortly after graduating from college in 1987. Of course Mexican reigns supreme in New Mexico. My favorites were Carne Adovada Burritos. Green Chili Cheeseburgers, and Blue Corn Enchiladas. Huevos Rancheros for breakfast. It was amazing how most restaurants served warm fresh tortillas which was included with your breakfast. Sopapillas were also something to look forward to. Fried dough, very light and airy served with honey. Can't find anything like it here on the east coast, although now that I'm in Rhode Island, we have doughboys, but we'll talk about that later. Also the bizochito cookies (don't know if I spelled that right??) cookies flavored with anise. Finally can't forget Pinon Nuts.


Speaking as someone who spent his entire adult life up until last year living in New Mexico (and who spent a good chunk of that time writing about local food), I feel the need to clear up a common misconception: very little that you described in that post is "Mexican." New Mexican cuisine is an entirely different creature from Mexican cuisine, and differs substantially from what's been dubbed (within the last 25 or 30 years) "Tex-Mex" as well. New Mexican food tends to be hotter than both (green chile is the staple of the New Mexican diet, and the key ingredient of roasted, chopped green chile is all but unknown in traditional Mexican and Tex-Mex food), lighter than Tex-Mex, but not as light as Mexican. Pork is the dominant meat, unlike beef in Tex-Mex and a combo of pork, chicken, goat and (on the coasts) seafood in Mexican.

It's a fine line between Mexican and New Mexican sometimes, and talking about the differences is an easy way to start an argument in Albuquerque or Roswell, but the local cuisine is a strong point of regional pride, and I felt the need to clarify.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 2:57 PM
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Mayhaw, though I know of, I really don't know much about Louis Jordan of Brinkley. Also, I'm totally unfamiliar with the "Beans and Cornbread" song. However, I grew up with Levon Helm, tho I was several years older. All during junior high and high school, whenever we had any entertainment in a "school assembly" it was usually Levon and his sister Linda (believe was her name). Little did realize then the musician he'd become. Also grew up listening to Sonny Boy Williamson (and I'm never sure if it was the first or the second) and his band two or three Saturdays a year when they would stop at my dad's country store (and every Saturday at some group of country stores throughout east central Ark.) and play for half hour to hour out of the empty trailer of an Interstate Grocer Co. delivery truck . Interstate was distributor of King Biscuit Flour and Sonny Boy Meal and was sponsor of Sonny Boy and his radio program ("King Biscuit Blues Hour") back then. Some version of this program (blues recordings) is still broadcast daily from Delta Cultural Center in Helena and claims to hold the record for longest continuous running radio program of some sort in the country.

From the above you can probably tell that blues "really ain't my thing", but Helena, our county seat 20 miles away, does host an anuual "King Biscuit Blues Festival" (this year to be Oct. 9 -11; has websie www.kingbiscuitfest.org ). Though as said, I'm really not into blues music, this must be a pretty good blues festival from comments of folks who are, and it can be fun to sit on the Mississippi River levee in the sunshine (if we are having some great Oct. weather) and listen to some of the music and just watch the crowds. (If weather is bad as seems frequently is the case, then its a bummer). Last time was there at night were too many folks out and too much drinking for my taste. Think it must overall be a pretty good time for hellraisers. One kind of unusual thing is the great number of attendees who camp out in campers and tents in an area specifically set up for that purpose in a park right along the Mississippi River. . Anyone attending can see some prime examples of the Delta's small towns decaying, unfortunatley commonplace throughout the entire Delta. While the festival does include a barbecue contest, most food available is from commercial vendors' trailers or from local church, school, civic organizations' booths set up along Cherry St. As mentioned, I sometimes go down on a Sat. afternoon, but will not be there at all this year due to other commitments at that time.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 3:04 PM
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quote:
Originally posted by Lucky Bishop



It's a fine line between Mexican and New Mexican sometimes, and talking about the differences is an easy way to start an argument in Albuquerque or Roswell, but the local cuisine is a strong point of regional pride, and I felt the need to clarify.


I knew I was going to receive flack for that. Already made the correction.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 3:09 PM
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quote:
Originally posted by Liketoeat

Is it like a whole baked potato or is it some type cubed or sliced potato dish?


It's a whole baked potato cooked in the pit along with the "Q".

Another item I forgot to mention which I haven't seen outside Arkansas is Fried Pie. Not to say you can't find it elsewher in the south, I just haven't seen it elsewhere.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 3:19 PM
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Thanks for the additional info re the pit potato, wandering. That's pretty much what I guessed it to be. I'll surely be anxious to try it. As for the fried pies, I've seen them in some restaurants in both Arkansas and other southern states, but really don't recall finding them too frequently anywhere; certainly nothing like regular baked pies. My grandmother was a master at fried pies and you still find some cooks who prepare them in their homes, though they seem to have unfortunately died out in our family with my grandmother.

KimChee43
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 5:39 PM
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My husband and I used to go on fishing trips together to Canada b.c. (before child). We used to hire a guide to take us out in the boat all day. Every guide made what they called a "Shore Lunch" up there--the guide would build a campfire, filet some of the fresh caught walleye, bread it and then cook it in a skillet over the fire. In the same skillet, he'd saute sliced potatoes with chopped onions. A can of pork & beans was opened and then placed sort of in the flames to heat. To drink, campfire coffee. The menu never varied. Is "Shore Lunch" strictly a Canadian thing?

Bushie
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 11:11 PM
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WJ and LTE:

Beans and cornbread were a staple of my youth in South East Missouri. It was mostly a winter meal, but when Mom cooked beans (always pintos btw) in the summer, we'd just have them with raw onion chunks and sliced tomatoes from the garden.

In the colder months, she'd always serve fried taters & onions (cooked in one of her iron skillets, of course) with that meal.

To this day, I can't think of a better meal than pinto beans cooked the right way, sided with REAL cornbread and plenty of butter.

Call me a hick, but I'll wear that moniker with pride.

PCC
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RE: Unique Regional Cuisine Defined by Location - Thu, 09/18/03 11:23 PM
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When you all are talking about beans and cornbread, are you talking about pinto beans? I grew up in eastern KY and the steady diet was soup(pinto) beans and cornbread (cornbread made with white corn meal and no sugar) in the winter and green beans (white half runners) and corn bread in the summer. You can still get a bowl of soup beans and cornbread to crumble in (along with onion) in restaurants in eastern KY. But you can also get it in the Cracker Barrel Restaurant chain and they serve sides of dill pickle relish and onion.
You can still get fried pies in restaurants in eastern KY too.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 12:27 AM
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Bushie, there is nothing better than a mess of beans and cornbread except for a mess of field peas, any kind but preferably purple hulls, and cornbread. Crumble that cornbread into the peas and potlikker and stir a little vinegar into it so that it kinda "clabbers" and then dig in and enjoy. You mention the pintos, which are great, but most of the bean-onion-cornbread lunches served in restaurants in these parts are white (Great Northern or less likely Navy ) beans. You and PCC mention "real" cornbread and cornbread with no sugar; both those conditions are givens. Deliver me from "cake" cornbread - the kind made with more flour and sugar than meal. And you are right, too, PCC, about green beans being good (had some delicious ones at a potluck tonight brought by a lady who does about the best green beans I've ever eaten). Another thing I grew up on and loved, but somehow just don't often eat now, is lima beans. We always probably grew more limas than any other kind of beans or peas when I was a kid, but somehow now just kind of "forget" them. Still like them, though, for had some really delicious ones (both baby limas and the big speckled butterbeans) for first time in don't know at a potluck luncheon at a meeting this past Saturday.

lleechef
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 8:44 AM
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Bushie, When you say "pinto beans cooked the right way" I'd like to know how exactly they were cooked. With some kind of pork? Are they more like a soup or not that much liquid? I use pinto beans a lot and would like to know how y'all cook 'em up in the south.
Thank you,
Deprived Yankee Girl

Bushie
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 8:44 AM
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Liketoeat, you are correct. I mostly remember the pintos, but after you mentioned the white beans, I remembered that we did have Navy beans every now and then. Down here, we have a choice of pintos or black beans (I don't remember ever seeing Navys available in a restaurant here), so I rarely even think of those little guys. Thanks for reminding me; I'm going to make a pot of Navys soon!

Mayhaw Man
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 8:46 AM
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Beans,greens, and cornbread (and liver).

During my wife's pregnancy with our oldest child she was anemic. Vitamins weren't helping and the midwife and her obgyn both suggested trying to ingest the vitamins with greens and liver. Now, all of these things are things that I like and eat regularly, but boy oh boy, when they get to be a staple, and I mean an everyday staple, you start to thank the Lord you aren't living in the rural South farming shares in the twenties and beans, greens, and cornbread were all your family had to eat. Variety is definitly the spice of life.

Incidentally, not only did this treatment solve the problem, but our oldest was born 10 lb 2oz and now, at age 14, he is 6'1" tall and skinny as a bean pole. Maybe we could have backed down on the liver?

All that being said....guess what Mayhaw Man and Family had last night? Lady Peas (with snaps, because I like 'em that way), cornbread (pones made in cast iron tins that, according to family lore, are over 125 years old), and mustard greens with smoked ham and red bell pepper. MMMMMMM. Maybe it's genetic, but I love this stuff.

Art413
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 8:58 AM
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Great topic. I would like to tell you about a great and unique restaurant in Owego NY. It is called "The Jail". It is in the old Tioga County jail and you can acctualy eat in one of the cells. Tables for four are set up in the small cells with larger partys int the bigger cells. The food is excellent and very reasonably price. I had Jerk Scallops and two sides, garlic redskinned mash potatoes and blake beans for $10.95. Appitizers run from$3.50 to $8.00.
This is a very unique experience and the Seneca Wine trails are just a short distance away. Try it you will like it.

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 9:36 AM
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Today, we will talk about Seattle WA and the Pacific NW. I lived in Seattle from 1992 through early 1996. Seafood, Asian cuisine, microbrews and strong coffee seem to dominate. First of all salmon is King. Either White King or Red King. It can be baked, grilled, broiled, alder smoked bbq'd or dried into jerkey. White King Smoked Salmon was my favorite. In the summer it wasn't unusual to throw salmon on the grill instead of hot dogs or hamburgers. Fish n Chips especially halibut n chips also reign supreme. Some of the best fish n chips I've ever had equal to or better than New England and don't forget to dip the fries in tartar sauce like all the locals do. Some of the local festivals in downtown Seattle would offer grilled halibut on a bun with tarter sauce. Fresh greens were also popular along with gigantic loaded potatos loaded with cheese, onions. butter, sour cream and either bacon or corned beef. Apparently the history of stuffed potato skins began in the Pacific NW. Scones (the english kind, not the fry bread stuff from Utah) spread it's way eastward from Seattle. The Puyallup fair would offer fresh hot scones with rasberry jam and butter. Scones are commonly served with breakfast at most Seattle Restaurants the same way bagels, biscuits, tortillas, muffins and cinammon rolls are served in other parts of the country. Finally most meals in Seattle are topped off with blackberry ice cream or blackberry cobbler.

Bushie
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 9:52 AM
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quote:
Originally posted by lleechef

Bushie, When you say "pinto beans cooked the right way" I'd like to know how exactly they were cooked. With some kind of pork? Are they more like a soup or not that much liquid? I use pinto beans a lot and would like to know how y'all cook 'em up in the south.
Thank you,
Deprived Yankee Girl

Hi, lleechef. The "right way" to me is to keep it simple. I cook pintos using only fresh-ground black pepper and a big piece of salt pork (or ham bone if we've recently had a ham), then salt to taste after they've cooked awhile. I cook them for many hours, first covered, then after a few hours I take the lid off. This allows the juice to thicken a little. I don't want them "sludgey", but I don't want the juice thin, either. I add enough liquid (usually just water, but chicken broth doesn't hurt) along the way to keep them from getting gloppy.

Down here in Tejas, almost everyone I know makes pintos with tomatoes (or Rotel), onions, and various chili seasonings. I guess that's traditional around these parts, but I much prefer them cooked "my way".

The only concession I'll make it that sometimes I'll chop up some fresh (not pickled) jalapenos and cook those in there.

A few years ago at a "guy's weekend" down on the Frio, I made a big pot to have with our dinner. Everyone raved about the beans, and one of my native Texan buddies said they were the best he'd ever had. I don't think he'd ever really tasted the natural "bean" flavor before!

Alirush
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 10:56 AM
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I've noticed the pit 'tater phenomenon around our area of AR (Hot Springs). Here are some important distinctions:

Most BBQ places around Hot Springs have pit taters. However, it's good to know that if you order a pit tater at, say, Stubby's, you're going to get something totally different than if you order pit taters at Echo Valley BBQ. Stubby's has the "traditional" pit tater - defined by an earlier roadfooder quite accurately as a potato that has been cooked in the bbq pit so that it is infused with a lovely smoky flavor.

However...

Echo Valley BBQ has something that they call "pit 'taters", but they're more akin to a Southern version of scalloped potatoes - a luscious mess of sliced potatoes, cream, butter, pork, and bacon. Echo Valley also has something that they call the Meat-Stuffed Spud, which is a huge pit-baked potato stuffed with butter, sour cream, bbq pork, cheese, chives, and bacon. This is dangerous stuff; the kind you can't stop eating even though you know you should.

McClard's, to my knowledge, does not serve pit taters. Their fries are too good to be passed up, though, so it doesn't matter.

If you go to McClard's, go with friends so that you can try a little of everything. You must order a "spread", which I believe is unique to this area. A spread is made by taking a huge plate, covering it with fritos, and then piling tamales, beans, cheese, and onions on top of it all. Do not be put off by the occasional obnoxious customer who pushes past you to get a table. MClard's has a unique seating system that some people abuse.







lleechef
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 11:19 AM
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Bushie,
Thanks so much for your bean-cooking method! On the East Coast (what do we know about beans for heaven's sakes??) they're always baked with so much ketchup, brown sugar, etc. you CANNOT taste the beans. Your way of fixin' them sounds delicious. I just started soaking some and will cook them tomorrow. Again, many thanks!

tamandmik
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 12:40 PM
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quote:
Originally posted by wanderingjew

Fresh greens were also popular along with gigantic loaded potatos loaded with cheese, onions. butter, sour cream and either bacon or corned beef. Apparently the history of stuffed potato skins began in the Pacific NW.



Wandering Jew,

When I was in Seattle, I remember seeing a cuisine that I will relate, sort of, being from the Northeast, that I have never heard of, called Jo Jo's. They are almost like a cross between thick french fries, and potato skins. Am I right about this? It was about 5 years ago when I was there, so I can't quite remember whether or not there was melted cheese served with them. But, I do remember being able to see them served just about anywhere, including gas stations.

Bushie
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 1:04 PM
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quote:
Originally posted by lleechef

Bushie,
Thanks so much for your bean-cooking method! On the East Coast (what do we know about beans for heaven's sakes??) they're always baked with so much ketchup, brown sugar, etc. you CANNOT taste the beans. Your way of fixin' them sounds delicious. I just started soaking some and will cook them tomorrow. Again, many thanks!

Let us know how they turn out and what you think!

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 1:28 PM
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quote:
Originally posted by tamandmik



Wandering Jew,

When I was in Seattle, I remember seeing a cuisine that I will relate, sort of, being from the Northeast, that I have never heard of, called Jo Jo's. They are almost like a cross between thick french fries, and potato skins. Am I right about this? It was about 5 years ago when I was there, so I can't quite remember whether or not there was melted cheese served with them. But, I do remember being able to see them served just about anywhere, including gas stations.


There is a possibility that Jo Jo's may be generally a West Coast thing, I don't remember specifically relating them to the Pacific NW or Seattle. Of course the Pacific NW is a big potato producing area, so anything potato related you're bound to find in mass quantities. However the big baked loaded spuds seemed to the most popular.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 2:01 PM
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Bushie, lleechef surely won't go wrong in following your pinto bean recipe. As you said, you definitely need that salt meat or hamhocks in them and you want them just cooked "good", neither "sludgey" or "watery". I've never cooked them the "Texas way" or even with your jalapenos, but do like a few little pepper pods (not jalapenos; don't know their name; we always just called them hot peppers) in a pot of field peas. You mentioned not having thought of Navy beans in a long time. Well, I'd completely forgotten all the good Lady peas we used to have until just read Mayhaw's mention of them, and somehow now thought of Crowder peas which also had not thought of (or heard of or seen) in years. A good mess of crowders or ladypeas would really be fine, along with the mandatory greens of some sort and cornbread. Interestingly, we never had black beans in these parts until recent years.

Mayhaw, your comment about your wife reminded me that my mother used to say that she was force fed so much liver and spinach before I was born that she could never again stand the taste of either, even though she'd occasionally hold her nose and cook them for the rest of us. Somehow she still loved other greens, but not the spinach. Unlike your son, my growth problem has never been in height, but unfortunatley always with "around the middle"! Somehow, tho, think that may have more to do with my eating than with my mother's.

Alirush, thanks for the additional information re the pit potatoes at Hot Springs barbecues. Have only eaten barbecue there at McClards and one other BBQ spot (can't remember its name) but neither served the pit potatoes, and I've just never seen them anywhere in the state. Am anxious to try them, both varieties. Have had the barbecue stuffed potatoes at a number of barbecue places all around the state. Agree with all your coments re McClards, and it was wise of you to warn any potential customers of their seating system.

Mayhaw Man
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 2:20 PM
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quote:
Originally posted by Liketoeat
Well, I'd completely forgotten all the good Lady peas we used to have until just read Mayhaw's mention of them, and somehow now thought of Crowder peas which also had not thought of (or heard of or seen) in years. A good mess of crowders or ladypeas would really be fine, along with the mandatory greens of some sort and cornbread. Interestingly, we never had black beans in these parts until recent years.



Liketoeat,
I have been buying peas (shelled in bulk, order ahead, pick em up the next week) and butterbeans at the West Monroe Farmers Market for the last couple of years. That west side of the Ouachita River has got a ton of small truck farms (West Ouachita, Union, Jackson Parishes) that seem to specialize in various pea varieties. They are an incredible bargain price wise and as long as you take your time blanching and freezing, will last until next years crop is available with no noticeable difference in quality.

Zippercreams (highly overrated IMHO, too much starch too little flavor ), lady peas, purple hulls, cowpeas, etc.

They are also a good source for the definitely not overratable Rattlesnake green bean. A relatively new variety that is just delicious.

It is a good farmersmarket of the "not so cute like Fayetteville" variety. Hardscrabble farmers trying to make a living or a little extra cash. You will not find any "boutique cheese" or arugala here. Just good, honest food.

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Fri, 09/19/03 3:10 PM
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Mayhaw, thanks for info re West Monroe farmers' market, though unfortunately I'm seldom through there and if am, am usually headed away from rather than toward home. Surely sounds good though. I like the "for real", "business" farmers markets like that rather than the "cutesy" ones. Will surely take advantage of it if ever have opportunity. You'll have to tell me what "zippercreams" are; that's a pea with which I'm unfamiliar; also Rattlesnake green beans are unknown to me. I'm just familiar with the old pole and bush varieties; Kentucky Wonders primarily. Thanks.

lleechef
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RE: Unique Regional Cuisine Defined by Location - Sat, 09/20/03 1:29 AM
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Liketoeat and Mayhaw,
Again, at the risk of sounding like a dumb Yankee chick, I must ask: What are Lady peas, Crowder peas and Zippercreams??? Thanks for the info!

tiki
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RE: Unique Regional Cuisine Defined by Location - Sat, 09/20/03 6:47 AM
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quote:
Originally posted by KimChee43

My husband and I used to go on fishing trips together to Canada b.c. (before child). The menu never varied. Is "Shore Lunch" strictly a Canadian thing?


Nope,its a fishing on big lakes things though and Canada's got LOTS of them.--i've seen this same lunch in Texas,California,Maine,Indiana and i assume lots of other places--and your right the menu never changes!

KokomoJoe
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RE: Unique Regional Cuisine Defined by Location - Sat, 09/20/03 7:06 AM
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lleechef: Anadama Bread and "Boston Brown Bread" are two very different "breads"! Actually have had Anadama Bread in Rockport at "Flav's" Great place to eat everyone! They are famous for their Anadama Bread that they serve w/ delicious soups and "chowdahs". You can buy a loaf to take home too! Yum! I've also made Anadama Bread...not difficult. But "Boston Brown Bread" is much more dense and dark and more like a "quick bread" similar to "pumpkin bread, banana bread etc.". Coming in a can isn't as bad as it sounds...really! After all I bake my own pumkin bread in a can...LOL!Been to Rockport (MA) many times but have missed the bakery you referred to! It's not near "Bearskin Neck" is it? Happy eating! KokomoJoe

gala62
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RE: Unique Regional Cuisine Defined by Location - Sat, 09/20/03 7:29 AM
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Ahhhh....Rochester, NY hots (no one says hot dogs!) Zweigle's is the ultimate with a natural casing that crunches and pops when you bite into it. And they must be grilled or fried, these are not boiling/steaming hots!

NY Chicken Barbeque. One of my all-time favorites that I miss. Not a tomato based sauce at all. This marinade is made of vinegar, oil, poultry seasoning, an egg and some other ingredients that escape me right now. Marinate chicken in this for a day then grill. Heaven, sheer heaven. The scent will drive you nuts and the crispy bits are worth snatching from your grandma. I've never seen it outside the Finger Lakes area. In fact, I made it for a small wedding in New Jersey and they went nuts over it.

To go with your chicken, you must have salt potatoes. Again, I've never seen them outside the area. Simply take 4 pounds of small, new potatoes and boil them with a full pound of salt until tender. Drain, drizzle a stick of butter over, mash with your fork on the plate, season, and you have the most sublime, creamy, potatoes you've ever tasted!

And when in season, grape pie or kuchen (kind of a coffecake) can't be beat!

Cheers,
Gail

Liketoeat
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RE: Unique Regional Cuisine Defined by Location - Sat, 09/20/03 9:59 AM
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lleechef, I'm totally unfamiliar with Zippercreams, and Mayhaw can probably do a better job of explaining lady peas and crowder peas than I can, but here goes with what little I know. Both lady peas and Crowders are field peas (peas which I guess are from the same general family as purple hulls, black eyes, etc. as opposed to English peas). The lady peas are very small cream type peas lighter in color and milder in taste than the Crowders. The Crowders are larger and cook up darker and more full flavored than the lady peas. The most interesting thing about Crowders is that they are the only misshapen peas I can think of; sometimes appearing something kind of like a misshapen, uneven square which leans to one side and with sides kind of beat up. Have heard, but don't know if its so, their name comes for the peas being so crowded in the pod that they take on these strange shapes. Both the lady peas and Crowders are delicious, and I particularly enjoy them for a change, but of all these type peas, the plain old common purple hulls are my favorites with the bladkeyes being my least favorite.

KokomoJoe
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 7:06 AM
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OK all you "Real cornbread lovers"...how about "the recipe"???? I am from NE and I love any kind of "home made" cornbread! I love to stop at "mills" in my travels and get fresh ground corn meal! But I will confess my favorite recipe has plenty of white flour (I always use King Arthur unbleached anyway...)and plenty of sugar! But the problem here is I don't see any of you "real corn bread" people offering up a "real" recipe to us "cake corn bread eaters"! I will make the corn bread if I can just get a decent recipe! Thanks so much...I LOVE this education I'm getting! Happy eating, KokomoJoe

Wistah
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 11:03 AM
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KokomoJoe:

This is about as simple as cornbread gets:

2 C cornmeal
1 C whole wheat pastry flour
1 T baking powder
1 tsp salt
1-1/2 C water and 1/2 C milk

Preheat oven to 375 degrees, and oil a 9" cast iron skillet. Combine all dry ingredients in a mixing bowl. Stir in the wet ingredients and mix well. Pour the batter into the skillet and bake for 25 minutes at 375 degrees.

Lucky Bishop
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 1:02 PM
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I've never gone wrong with this one:

2 cups yellow cornmeal (I often use 1 1/2 cups of stoneground cornmeal and 1/2 cup of grits -- I like the textural difference)
1 cup white flour
1 1/2 teaspoons salt
1 tablespoon baking powder
3/4 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup shortening, oil or lard

Heat oven to 425. Mix dry ingredients together. Beat eggs and add to buttermilk. Heat 10" cast iron skillet over medium heat and add shortening to melt. (Heat the skillet even if you're using oil, it's an important step.) Pour buttermilk-egg mixture into dry ingredients. Add hot melted shortening. Beat quickly until just combined and pour directly into hot skillet. It's going to sizzle, and that's what you want: it'll give the cornbread a lovely dark bottom crust. Bake at 425 for 25 minutes or until done.

tiki
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 1:09 PM
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quote:
Originally posted by Wistah

KokomoJoe:

This is about as simple as cornbread gets:

2 C cornmeal
1 C whole wheat pastry flour
1 T baking powder
1 tsp salt
1-1/2 C water and 1/2 C milk

Preheat oven to 375 degrees, and oil a 9" cast iron skillet. Combine all dry ingredients in a mixing bowl. Stir in the wet ingredients and mix well. Pour the batter into the skillet and bake for 25 minutes at 375 degrees.


Kokomo Joe,
i use basically the same recipe,but i use buttermilk----and I like the sweet one too,sometimes in desserts--ie instead of shortcake with fresh fruit and whipped cream--beats those cheesy "rounds" freom Hostess,but this one is less crumbly,travels ALOT better,and you can split it and stick a nice peice of county ham in too

wanderingjew
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 3:28 PM
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Today we will talk about Pittsburgh. I lived there from 1996 through almost the end of 2000. To start, the first thing that comes to mind is Pierogis, Pierogis and more Pierogis. Pittsburgh is very heavily Polish, Ukranian and Slovak ( not Slavic)Many taverns and restaurants served Pierogis as appetizers. Other popular items included halupkis (stuffed cabbage or pigs in a blanket as they were also called), Kolbassi,Kluski (noodles and cottage cheese) and Halushki (noodles and cabbage) which my coworkers used to insist was all American and eaten all over the country One restaurant, the Bloomfield Tavern had all these items on one plate called "the Polish Plate" I used to call it the cardiac special.. The famous Primantis sandwich which included french fries and sweet and sour coleslaw right in the sandwich. Kolbassi and cheese was my favorite. Many restaurants had their own variation. Also if you ordered a salad, expect french fries and provolone to be incuded inside the salad. Steak Salad was a very popular dish on most Pittsburgh menus. Chipped chop ham was a very popular item at most delis. Thinly sliced ham usually served on white wonder bread or burger buns. This ham was also made into a bbq ham salad with tangy bbq sauce. City chicken is also a unique item, although I've never had it. Apparently it is not chicken at all, but skewers of veal and pork. Finally each meal can be concluded with either a klondike bar or a clark bar, both of which originated in Pittsburgh.

EliseT
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RE: Unique Regional Cuisine Defined by Location - Sun, 09/21/03 8:16 PM
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quote:
Originally posted by ocdreamr

Ditto on the bean pies here in Baltimore, the nation of Islam guys in their Armani suits sell them on the street corners, never had one either.

Lucky Bishop, sounds like Ranchero beans to me, only I like smoked sausage & ham in there too! I Learned to love the ones at La Fogata in Nuevo Progresso so I have tried to duplicate them at home, not bad if I have to say so myself! Have some in the freezer now, Hmm, might make a good storm meal!


You are missing out! Bean pies are similar to sweet potato or pumpkin pies. I could eat a whole one. And they sometimes have pineapple pies that are pretty spectacular too. I've been trying to learn to make bean pies myself, but they are never the same.

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