Unique Regional Cuisine Defined by Location

RE: Unique Regional Cuisine Defined by Location (carlton pierre)

Fri, 08 Feb 2013 07:47:31 GMT

Off the top of my head the only thing that I might suggest is goetta, a Cincinnati tradition.

hey wj,
Betcha don't know of any regional cuisine for breakfast. JUST KIDDING!!!!

RE: Unique Regional Cuisine Defined by Location (carlton pierre)

Fri, 08 Feb 2013 07:46:02 GMT

The same things I love about Roadfood are the same things that I love about regional cuisines. Those differences, and the unique-ness of it all.

RE: Unique Regional Cuisine Defined by Location (wanderingjew)

Thu, 07 Feb 2013 10:11:39 GMT

buffetbuster

WJ-
While this is undoubtedly a fine thread, your other one with photos of the different regional foods broken down by state is even better. I hope you eventually find time to finish it.

buffetbuster,

I was thinking about that thread. I think I'm up to "New Mexico", I was thinking of continuing after the summer trip to New Mexico so I can add on lots of new stuff, but then I realized all the wonderful places I've been to that I haven't added on to (Mississippi, Louisiana, Arkansas, Alabama, Georgia, Arizona) so perhaps I'll update the photos for the states I've already added on in the meantime....

RE: Unique Regional Cuisine Defined by Location (buffetbuster)

Thu, 07 Feb 2013 10:00:59 GMT

WJ-
While this is undoubtedly a fine thread, your other one with photos of the different regional foods broken down by state is even better. I hope you eventually find time to finish it.

RE: Unique Regional Cuisine Defined by Location (lleechef)

Wed, 06 Feb 2013 12:09:28 GMT

hey wj,
Betcha don't know of any regional cuisine for breakfast. JUST KIDDING!!!!

RE: Unique Regional Cuisine Defined by Location (wanderingjew)

Wed, 06 Feb 2013 11:49:56 GMT

Time to bring back an oldie but a goody!

RE: Unique Regional Cuisine Defined by Location (cavandre)

Mon, 19 Dec 2011 18:24:55 GMT

East coast of FL...rock shrimp, broiled with melted butter on the side.

RE: Unique Regional Cuisine Defined by Location (Rocky Enfield)

Mon, 19 Dec 2011 13:26:14 GMT

I am beginning to feel as if I live in a culinary wasteland (northern Indiana). I have racked by brain trying to think of a regional speciality for the area I live in and can't come up with anything. I suppose the breaded pork tenderloin could be considered by some as a Hoosier speciality (although I know of no local restaurants that do a really good one).

There are some very fine places to eat but I just can't think of a regional specialty. The Amish style restaurants and homes serve mighty fine food but it is probably the same as you could get in other Amish communities around the country.

Rise n Roll donuts make the single finest donut (cinnamon/caramel) that I have ever eaten but donuts can hardly be considered a regional specialty.

We have a plethora of ethic restaurants in the area putting up some great food but again not anything in the regional specialty category.
If anyone an tell me a regional specialty for northern Indiana and where I can find it I would appreciate it.
Until then I will have to be content trying regional specialties while traveling around the country.

Re:Unique Regional Cuisine Defined by Location (NYNM)

Sat, 10 Dec 2011 04:37:11 GMT

Welcome back, dear thread!
Here's some additions from my travels: (I have eaten all of them.........)
New Mexico: Green chile. Green Chile, Greeen chile.nCalabacitas, and calabacita burrito (vegetables, such as squash, corn, green chile. Sometimes with cheese). Posole. Green Chile Stew. Caldillo (soup). Chile rellenos. (cooked whole green chile stuffed with cheese). Indian Tacos (served on large puffy taco). Biscochitos (cookies)/bunelos (fry bread). Cactus jelly. Pinons (pine nuts). Green chile. Green chile.
VA: Peanut soup. Pumpkin butter. Apple salsa. Apple candy (soft).
Pennsylvania: Pretzels, pretzels, pretzels. My fav is "Unique Pretzels" from Reading, made with winter wheat and very crunchy. Mushrooms, mushroom soup.
NYC: Eggancheeseonaroll. Breakfast staple, esp. in delis and food carts. Add hot sauce or ketchup. Fried bologna.
NJ: Taylor Pork roll. Cranberry.Blueberry. Tomato (Garden State!)
MD: Esp. near Baltimore. Pit beef with horseradish and onions mmmmmmmmmmm. Bay Seasoning potato chips.
FLA (NY too): Cuban coffee. Better than espresso!
DE: Crab puffs. Delaware crab seasoning. (mustard, garlic, black pepper, cayenne - sprinkle on everything).

RE: Unique Regional Cuisine Defined by Location (billyboy)

Thu, 08 Dec 2011 11:42:33 GMT

I can't believe I have been on Roadfood for 6 years and have never seen this thread before! I don't know what percentage of RF is "unique" anymore these days. Given how easily food and people can travel, very few things stay completely in their region of origin entirely. Though I'm guessing that lutefisk, geoducks, brain sandwiches, Indian pudding, Grape-Nuts pudding, St. Mary's stuffed ham, half-smokes and beef-on-weck just to name a few, probably will not be rolled out on a national level anytime soon.

When I think about the foods I grew up eating in Central NY (Rome/Utica/Syracuse) the word "specialty", rather than "unique", comes to mind. By specialty I mean foods that the area is known for, does particularly well, can be found at many purveyors and have a long standing history in the city/region.

This is by no means a comprehensive list, but here goes: chicken riggies, half moon cookies, tomato pie, Utica style greens (sauteed escarole), frettas (mixed egg-based breakfast scramble), pasta hats, bbq/hot ham sandwiches, pusties (aka pastaciotti, a sweet pastry/mini-tart), Turkey Joints (a chocolate candy and definitely unique to Rome, NY as they are only MADE there), Hofmann hot dogs and I know these were mentioned in this thread before but salt potatoes, spiedies and Cornell-style BBQ chicken.

RE: Unique Regional Cuisine Defined by Location (Milt)

Thu, 08 Dec 2011 09:18:49 GMT

I posted to this thread 7-1/2 years ago and cannot now believe that I failed to mention New Mexico's green chile cheeseburgers.

RE: Unique Regional Cuisine Defined by Location (Davydd)

Thu, 08 Dec 2011 09:14:25 GMT

peppertree

You mention Chicago and I will reply with "Italian beef."

...and I will reply deep dish pizza.

RE: Unique Regional Cuisine Defined by Location (peppertree)

Thu, 08 Dec 2011 09:04:22 GMT

You mention Chicago and I will reply with "Italian beef."

RE: Unique Regional Cuisine Defined by Location (mayor al)

Fri, 08 Aug 2008 11:17:33 GMT

Due to the long history of this thread It stays in this forum...But the new one is where it belongs In the Misc Food Discussions.

RE: Unique Regional Cuisine Defined by Location (wanderingjew)

Fri, 08 Aug 2008 11:04:39 GMT

Considering the recent cuisine by state thread
I thought I would bring back this CLASSIC thread as a more "authentic reference"

RE: Unique Regional Cuisine Defined by Location (Rick F.)

Sun, 03 Aug 2008 00:15:31 GMT

[url='http://www.commercialappeal.com/news/2008/jul/30/fresh-shelled-peas-have-become-an-uncommon/']This[/url] seems to connect. I don't want to hijack, so if anyone knows a better place to post this note, just let me know.

RE: Unique Regional Cuisine Defined by Location (mar52)

Wed, 04 Jun 2008 22:14:56 GMT

Without me going back through the threads, has anyone from California mentioned Date Shakes?

It's neat driving through Palm Springs and the Indio Valley seeing the dates hanging from the palm trees, wrapped to protect them from the animals and bugs.

RE: Unique Regional Cuisine Defined by Location (bbires)

Wed, 04 Jun 2008 22:02:01 GMT

What about that ham barbecue from Western Pennsylvania? I made it for a going away party the other night. It was the first time in over 20 years I'd had it. Shaved, boiled ham, Heinz Chili Sauce, brown sugar. Absolutely amazing. The longer it cooks, the better it gets.

RE: Unique Regional Cuisine Defined by Location (Bruce Bilmes and Susan Boyle)

Mon, 10 Mar 2008 10:42:54 GMT

quote:
Originally posted by MiamiDon

quote:
Originally posted by Bruce Bilmes & Sue Boyle

quote:
Originally posted by tamandmik

Has anyone heard of the Spedie? I was reading Roadfood the other day, and there was mentioned made in the New York restaurant section about this cuisine, it seems to be local to Binghamton NY. I think it's essentially marinated chunks of lamb on a skewer, that are shoveled into a pita-like bread roll?

Yes, these are terrific! Rarely lamb anymore. Today it's usually pork or, even more often lately (and unfortunately) chicken. Not served on pita, but on slices of soft Italian bread or a sub roll. Veggies are not traditional but the tradition keeps evolving. Probably the most frequently served version would be: chunks of marinated chicken, served on a sub roll with sauteed peppers and onions. The best version is at Sharkey's: chunks of marinated pork, served on skewers next to a stack of sliced bread. Grab the meat with the bread and slide it off the skewer. Then eat. No vegetable, no sauce. But a pitcher of Matt's on the side.

Aren't they a bit dry, served that way?

One would think so, I know. But they are juicy, and have so much flavor, that sauce and/or vegetables are not missed. The experience isn't that far removed from eating good smoked brisket. Very focused. On the other hand, it's no sin to doctor them to taste.

RE: Unique Regional Cuisine Defined by Location (MiamiDon)

Mon, 10 Mar 2008 10:37:50 GMT

quote:
Originally posted by Bruce Bilmes & Sue Boyle

quote:
Originally posted by tamandmik

Has anyone heard of the Spedie? I was reading Roadfood the other day, and there was mentioned made in the New York restaurant section about this cuisine, it seems to be local to Binghamton NY. I think it's essentially marinated chunks of lamb on a skewer, that are shoveled into a pita-like bread roll?

Yes, these are terrific! Rarely lamb anymore. Today it's usually pork or, even more often lately (and unfortunately) chicken. Not served on pita, but on slices of soft Italian bread or a sub roll. Veggies are not traditional but the tradition keeps evolving. Probably the most frequently served version would be: chunks of marinated chicken, served on a sub roll with sauteed peppers and onions. The best version is at Sharkey's: chunks of marinated pork, served on skewers next to a stack of sliced bread. Grab the meat with the bread and slide it off the skewer. Then eat. No vegetable, no sauce. But a pitcher of Matt's on the side.

Aren't they a bit dry, served that way?

RE: Unique Regional Cuisine Defined by Location (Bruce Bilmes and Susan Boyle)

Mon, 10 Mar 2008 09:59:06 GMT

quote:
Originally posted by tamandmik

Has anyone heard of the Spedie? I was reading Roadfood the other day, and there was mentioned made in the New York restaurant section about this cuisine, it seems to be local to Binghamton NY. I think it's essentially marinated chunks of lamb on a skewer, that are shoveled into a pita-like bread roll?

Yes, these are terrific! Rarely lamb anymore. Today it's usually pork or, even more often lately (and unfortunately) chicken. Not served on pita, but on slices of soft Italian bread or a sub roll. Veggies are not traditional but the tradition keeps evolving. Probably the most frequently served version would be: chunks of marinated chicken, served on a sub roll with sauteed peppers and onions. The best version is at Sharkey's: chunks of marinated pork, served on skewers next to a stack of sliced bread. Grab the meat with the bread and slide it off the skewer. Then eat. No vegetable, no sauce. But a pitcher of Matt's on the side.

RE: Unique Regional Cuisine Defined by Location (tamandmik)

Mon, 10 Mar 2008 09:52:18 GMT

Has anyone heard of the Spedie? I was reading Roadfood the other day, and there was mentioned made in the New York restaurant section about this cuisine, it seems to be local to Binghamton NY. I think it's essentially marinated chunks of lamb on a skewer, that are shoveled into a pita-like bread roll?

RE: Unique Regional Cuisine Defined by Location (fischgrape)

Mon, 10 Mar 2008 00:31:02 GMT

The Beefsteak! The New York Beefsteak is a tradition being maintained by Chef Waldy Malouf at Beacon Restaurant on 56th St. in Manhattan. While New Englanders have their clambakes and Shore Dinners, New Yorkers did it with charred hunks of beef and gallons of beer.

Every diner got an apron (no napkins allowed), a paper hat, and a mug. Potatoes were avoided because they would take up room in the stomach where meat or beer should be. God bless New York.

jf

RE: Unique Regional Cuisine Defined by Location (ken8038)

Sat, 05 Jan 2008 09:07:44 GMT

<<So I ask my fellow NYers: are there foods you can only get in NYC metro area?>>

Good question. Not foods, but NY City is probably the only place where there are still a few home-delivery seltzer companies. And on the Italian side, there's Manhattan Special coffee soda, although that may have a wider distribution these days.

Food wise, there's Grandma Pizza, which seems to have originated on Long Island but has recently made it's way into Brooklyn and Manhattan. It's sort of a thin crust sicilian, but heavy on the tomatoes, light on the cheese and sauce. ---Ken (NJ, but grew up and work in NY)

RE: Unique Regional Cuisine Defined by Location (1bbqboy)

Fri, 04 Jan 2008 19:28:02 GMT

quote:
Originally posted by Robearjr

I've often wondered about the unique food of southern Indiana and the portions of Kentucky on the other side of the river. In brain sandwiches and BBQ mutton, you have two items that really have stay regional. You really can't get those things in other places. Meanwhile, other regional dishes, like coddies, coal fired pizza and conch (nice alliteration huh?) can be found in most states if you are willing to look a little bit.

Brains and mutton-you used to be able to get them both in KC
My grandpa loved fried brains and scrambled eggs.

RE: Unique Regional Cuisine Defined by Location (Robearjr)

Fri, 04 Jan 2008 18:55:27 GMT

I've often wondered about the unique food of southern Indiana and the portions of Kentucky on the other side of the river. In brain sandwiches and BBQ mutton, you have two items that really have stay regional. You really can't get those things in other places. Meanwhile, other regional dishes, like coddies, coal fired pizza and conch (nice alliteration huh?) can be found in most states if you are willing to look a little bit.

RE: Unique Regional Cuisine Defined by Location (NYNM)

Thu, 03 Jan 2008 17:14:59 GMT

Here I am in NYC and actually struggling to respond to this thread!
First of all, we can get nearly every kind of food here, esp. ethnic. (Some of the regional ones, like burgoo, poutine, even pasties, no - tho we can get empanadas which are similar)

As to NYC foods, like bagels, pizzas, maybe even egg creams, you can get them all over the US esp. for NYC transplants, tho I assume the "original" NYC versions are "best"!

So I ask my fellow NYers: are there foods you can only get in NYC metro area?

RE: Unique Regional Cuisine Defined by Location (buffetbuster)

Thu, 03 Jan 2008 14:36:34 GMT

lleechef-
City chicken was a staple in my household while growing up, too. I didn't realize that was a Western Pa. thing.

RE: Unique Regional Cuisine Defined by Location (planojim)

Wed, 02 Jan 2008 14:31:11 GMT

we had something similar to that city chicken where I grew up in Michigan, but there we called it "mock chicken"

RE: Unique Regional Cuisine Defined by Location (jannyanny)

Tue, 01 Jan 2008 18:49:55 GMT

quote:
Originally posted by lleechef

Growing up in western PA my mother used to make something called City Chicken. I believe it was a mixture of pork and veal, cubed, on a small wooden skewer which she floured then browned then braised with mushrooms. Anyone ever heard of this?

Yes I am from Pa, I make this myself, there are 2 versions one is chunky and the other is ground. There is no chicken in it, you have a mixture of pork, veal and beef you dip it in an egg mix, bread it put in a stick fry til lightly browned then bake for about an hour MMMMMMM good,I have also made it with venison. why they call it city chicken i have no idea it is a favorite at wedding receptions and showers