What are your regional dishes.

[Denninmi]

Something posted elsewhere about the "hotdish" casseroles in Minnesota started me thinking about regional dishes.

Here in the Detroit area, I guess we have Coney dogs, served at Coney Island restaurants. Which I always assumed were something from New York that were franchised or spread throughout the country. Wrong. Apparently a Detroit area phenomenon. For those who aren't familiar, a Coney Dog is a grilled hot dog served with a topping of meat chili (NEVER beans), diced onions, and mustard. Purists would never put ketchup or relish on them, although I do, and I also put cheese on mine at times.

Another regional/Michigan thing is the "pasty" -- a meat and vegetable filled turnover. Similar in concept to a calzone or pot pie, but designed to be eaten out of hand. The filling is traditionally beef, onion, potato, and rutabaga, seasoned very simply with salt and pepper and moistened with just enough beef gravy to keep it from being excessively dry. The crust is a basic pie crust. I make these quite often, but usually use peas and carrots as well, and do add some other flavorings, usually garlic, thyme, oregano, and a little tomato paste, just to add some "oomph"

So, regional specialties from your area? Please share. TIA.

[cbayer]

1. We are taking a big roadtrip this spring and finding regional specialities is high on my

list of exact where we will go.

I love this website and downloaded their map on to my google earth. Now I can see where every restaurant that they have ever reviewed is:

roadfood.com

[pengillian101]

29. Wow! What a great website,

http://www.roadfood.com/

What states to you plan to visit on your road trip?

[Warpy]

2. Oooh, NM cuisine is basically Pueblo cuisine

with corn, beans, chiles and squash featured in most dishes.

Fusion with Spanish cuisine brought things like carne adovada and menudo, the latter a local cure for hangover.

This is also the one place you'll be asked "Red or green?" It refers to what kind of chile sauce you want on your food.

I've always loved hot stuff, so I'm happy here where they stick green chile into nearly everything.

[GoCubsGo]

25. I wish I lived there.

Sticking green chili into everything is the best! I can't get enough of it. I love the pinon roast coffee you get there, too.

[randr]

48. You forgot the Posole!

[Lucinda]

3. Living in the South now...so it would be sweet tea and chicken and dumplings, grits

cooked greens with pork. And probably lots more. :)

I grew up in California though, so "regional" for me, then, was ethnic based, Mexican food, Chinese etc. There is a California cuisine now, but that really developed after I left.

[grasswire]

4. pacific northwest food emphasizes fresh, local, sustainable

Hazelnuts, salmon, crab, berries, walnuts -- all of those are emphasized by chefs and cooks.

The foodie scene is very intense. Restaurants continue to open even during a recession, and many close too. I can't even keep track of the restaurants in Portland, and I read about them all the time. Some of the most popular newer restaurants are a bit rustic, with names like "Screen Door" and "Tin Shed" and "Toast" and "Beast" and "Bunk Sandwich" and "Country Cat" and "Provisions" and so on. It'll cost you $29 for a fried chicken dinner at the Country Cat. Heh.

Home cooks, of course, fall all across the gamut of foods. The newspaper's food section caters mostly to upper middle class readers with some food sophistication.

Is there a cuisine? I would say that ethnic-vegetarian plays a big huge part in any "cuisine." Many vegans here, too.

[The empressof all]

14. I agree we here in PNW love the fresh and sustaniable

I also think we tend to gravitate towards Asian flavors. We have Teryaki and Pho joints on every corner...next to the Coffee stores.

We have lots of Drive through espresso huts all over the place as well. I remember going back east a few years ago and was frustrated I couldn't get a triple shot soy latte no foam anytime I wanted.

[grasswire]

17. true, true -- coffee culture is HUGE in PNW

I experienced horrible coffee yearnings in Western Massachusetts a few years back. I finally found a shop in Northampton (college town). I was really angry about not getting my two shots of espresso a couple of times a day. I guess that's the sign of addiction.

[The empressof all]

35. I think even the Starbucks are different back east

They must customize their blends for regional tastes because their lattes tasted lighter to me...and it was not barrista error. Also their menus are not as extensive and when I ordered a triple no foam soy latte they looked at me like I was crazy. This was years ago so hopefully they have gotten the lingo down by now. :wow: But since I am a true Seattle citizen now...I miss my coffee like crazy when I have to leave the area.

[pengillian101]

44. pacific northwest food

You are very lucky! I lived in Lynnwood and worked downtown Seattle for a few years late 1970s's - 80's. Man, I loved that time and place living there. Enjoy all!

Seafood ...yum.

I used to fish and do photography off the Everett pier and met so many folks who could identify the fish I caught. A squid one time. Flounder was a favorite. Fun folks!

Good memories :-)

[AlecBGreen]

5. Im in Virginia

so we got southern, country food but not quite DEEP south.

My favorite meal just might be fried chicken, mac n cheese (homemade of course!), greens, iced tea and sweet potato pie. Actually, thats just what I want RIGHT NOW. So hungry...

BTW, if anyone is interested in sweet potato pie Ive got a killer recipe. :evilgrin:

[Denninmi]

7. Yes, please post it.

I'd be curious to see how it compares to my old family recipe (which admittedly is for pumpkin pie, but I've substituted some or all sweet potato for the pumpkin many times, and it works out fine).

This is mine

4 cups of mashed, cooked sweet potatoes (or pumpkin or squash, well drained)
1/2 cup white sugar
1/2 cup honey or brown sugar
2 T molasses
3 large eggs, beaten
1/2 cup cream or half and half
pinch of salt
1/2 teaspoon each nutmeg, ginger
1/4 teaspoon each allspice and powdered cloves
1 teaspoon cinnamon

Combine all ingredients in a large mixing bowl, and beat on high with hand mixer until completely blended and smooth. Pour into a 9" pie crust, and bake for about 10 minutes at 425, then turn the heat down to 350 and bake for an additional approximately 45 to 50 minutes, or until crust is browned on the bottom and a wooden skewer inserted into the center of the filling comes out clean, which indicates all of the filling has cooked and set up. Let cool at least a couple of hours before cutting.

This makes a rather spicy filling. For those that want a more mellow pie, the spices can be halved, or particular ones can be omitted entirely if you don't care for that particular flavor.

Finally, while NOT in the original recipe, I generally add 2 teaspoons of cornstarch to my pie -- I find that this helps to prevent the filling from "weeping" if there is leftover pie that sits in the fridge for a day or so. And, I also frequently cut back the sugar and honey to about 1/3 cup each, and it's fine IMO.

[AlecBGreen]

47. Ask and ye shall receive :)

Blue Ribbon Sweet Potato Pie

PIE FILLING
2 large sweet potatoes
1 cup sugar, divided in half
1/2 cup heavy cream
1/2 cup evaporated milk
1/2 stick butter, melted
2 eggs
1 tsp vanilla
1 9" pie shell (I like graham cracker *nom nom nom*)

TOPPING
1 egg
1 cup dark brown sugar
1 tbs butter, melted
1 tsp vanilla
1/2 cup, crushed

1. preheat oven to 350F
2. peel & cut potatoes into chunks, mix with 1/2 cup sugar, cover with 1/2 cup cream. Roast for 20-30 min @ 350. Check to make sure they dont dry out
2a. OPTION - I usually just boil potatoes as its easier to peel & less cleanup
3. mash cooked potatoes (do not drain cream if you roasted in step 2, if you boiled, add 1/2 cup cream and 1/2 cup sugar in step 3)
4. mix 2 cups of mashed potatoes with remaining 1/2 cup sugar, evaporated milk, butter, eggs & vanilla. Combine but do not over mix (I like to leave some chunks)
5. pour mix into shell, bake @ 350 for 25-35 minutes.
6. combine all topping ingredients, remove pie and cover with topping. return to oven for ~10 minutes.
7. (optional but delicious) whip one cup heavy cream, add 1 or 2 tbs sugar. do not over-whip.

Serve with whipped cream (above) and a glass of whole milk. The pie tastes even better cold the next day!

Ive made this pie many times and it just gets better and better. Man Im drooling now...

[KC]

50. That sounds

delicious. What is the last line of the recipe though? 1/2 cup, crushed ____ :)

[AlecBGreen]

51. 1/2 cup crushed pecans

they add a great texture & flavor to the crusty oh-so-delicious brown sugar topping

[grasswire]

16. I enjoyed a Tidewater cuisine when I lived in Virginia

I often visited the Tidewater towns and enjoyed the spiced shrimps and the dishes in Williamsburg with colonial roots. Peanut soup, rum punch, greengage plum ice cream and all that stuff. I think that Washington metro area has an interesting cuisine with lots of Southern influence as well as historic influence. I had an interesting meal in Charlottesville long ago, too, at Michie Tavern. It's prolly strictly tourist now.

[Denninmi]

18. Greengage plum ice cream.

Oh, tell me more. Please. That sounds really interesting.

[grasswire]

19. I have the Colonial Williamsburg cookbook...

...and can type the recipe in this afternoon. Gotta run right now.

[grasswire]

22. so the greengage tree in America is called "Jefferson greengage" ..

..it's an offspring of the Caucasus region.

Kings Arms Greengage Plum Ice Cream

5 eggs, separated
1 1/2 cups sugar, divided
2 cups milk
3 cups fresh or canned (1 pound 12 oz) greengage plums, drained and stoned
1 1/2 pints light cream
1/2 cup lemon juice
green food coloring


Beat the egg yolks together with 1 cup of sugar.
Heat the milk almost to boiling and pour 1 cup over the beaten egg yolks, stirring until well blended.
Return the egg-milk mixture to the hot milk and cook, but do not boil, over medium heat, stirring constantly, until the mixture coats a metal spoon; cool.
Beat the egg whites with 1/2 cup sugar and, when the egg mixture is cool, combine the two, mixing well.
Puree the plums in a food processor or blender.
Add the plums, cream, and lemon juice gradually to the egg mixture.
Add the green food coloring, a few drops at a time until the desired pistachio green tint is achieved.
Pour the misture into a 5-quart freezer container. Follow the manufacturer's directions for freezing.
Note: Ice cream should be allowed to "ripen" at least four hours after freezing to bring out the delicate greengage plum flavor.
Also note: If fresh greengage plums are used, they should be blanched 60 seconds in hot water before the skins are removed.

[japple]

6. In the south, there's always barbeque, usually pork, and

each area has their own special sauce. I prefer the eastern Carolina version that has lots of vinegar and red pepper flakes. BBQ is almost always served with some sort cole slaw. In Texas, it's barbequed beef brisket with pickles & onions, white bread, pinto beans.

[GoCubsGo]

27. I prefer the mustard-based sauce.

I'm in the part of the state that has tomato-based sauce, but it overlaps with the mustard region. And, pulled pork should also have hush puppies with it. My favorite barbecue joint puts onion in their hush puppies. It's just the right amount. They have the best "Carolina Gold" sauce I have ever had, too.

[japple]

37. I was referring to the Old North State and their peppery, vinegary

blend. I don't think I have ever tasted mustard-based sauce (I now live in Georgia) though I should make an effort to try it, having been born at the Naval Hospital in Beaufort, after all! :hi: neighbor!!

[GoCubsGo]

55. I'm not sure I ever had the vinegar-based sauce.

That's the predominant one in the eastern third of the state. Been wanting to try it. I love vinegar and pepper sauce on my greens, but I somehow doubt that's the same thing. The mustard belt goes up the middle of the state. My county is right about where we get mustard-based and Georgia tomato/ketchup-based varieties meet. We get the best of both worlds. If you ever notice "Sticky Fingers" brand sauces in the grocery store, I know they make a mustard-based sauce. Look for the yellowish one, the "Carolina Classic". I never had it, so I don't know how good it is.

[yellerpup]

8. Southwest classics: chicken fried steak

or a bowl of red. Biscuits and something scrumptious to sop whether that be cream gravy, shrimp roumelade or fresh strawberries. Simple basics, really, that can swing with whatever else you might have on hand. Tamales are my special favorite. :hi:

[cbayer]

9. Best regional food is in New Orleans, IMO and Jazz Fest is the place to try it all.

Here is a link to this years food vendors line up:



http://www.nojazzfest.com/index.php?http%3A//www.nojazzfest.com/foodcrafts/food.php


Things I will definitely be having:

Spicy Natchitoches Meat Pie
Jama jama and fried plantains
Spinach Artichoke Casserole
Boudin Balls
Cochon de lait PoBoy
Oyster Patties

and the piece de resistance - Crawfish Monica!

Boy, do I miss the food in New Orleans. Best regional food in Southern California? I will have to get back to you on that... once I find some.

:hi:

[NMDemDist2]

10. california is all about the fresh citrus in the winter

and fresh everything else in the summer IMHO

and NOLA oh my! plantains picked right off the tree outside my 'carriage house' 2nd story window and fried up for breakfast

the bread OMG!!! and that little joint just off the Quarter where I could get red beans and rice with bread for $0.35 and for $0.75 they'd throw in a hunk of the meat of the day hhhhhhmmmmmmmmmmmmmmmm

and the mud bugs!! oh yeah, bring em on by the dozens, yes please!

[cbayer]

11. You are right about California and Farmer's markets are the key in the cities. But New orleans -

you have made me so hungry and nostalgic.

When I go to NOLA this spring, my sister is planning a big crawfish boil on the day we don't go to Jazz Fest.

And I am going to my favorite more upscale restaurant - Dick and Jennies. And of course many of my favorite smaller places.

I can't wait!!

[trud]

12. coffee milk, awful awfuls

http://quahog.org/cuisine/

[Callalily]

13. Oh here most definitely

bratwurst marinaded in beer and onions then grilled.

Beer/cheese soup.

Good old fashioned fish boil.

[Arkansas Granny]

15. Around this part of the South, it seems to be beans, greens and cornbread.

Most cafes and restaurants that feature home cooking will have these items on the menu. When you come right down to it, it's not only a tasty combination, it's quite healthy, too.

[Coyote_Bandit]

31. Brown beans -

preferably cooked with a ham bone or ham hock - and cornbread were/are quite popular.

I would add cornbread battered fried fish - preferably catfish. We usually caught our own fish but there were/are lots of fish houses. Standard meal is fried fish with ocleslaw, brown beans, hushpuppies (fried cornbread), fried potatoes (now fries or baked potato)and chow chow or pickled green tomato relish. Depending on the time of the year and the fish house, one might be able to choose sides that include breaded fried okra, yellow squash or green tomatoes.

Greens? I know some folks enjoy them but I don't recall my mother or either of my gradmothers ever serving greens. No collard or turnip greens or poke leaves (but they did bread and fry the poke stems). The closest they ever came was wilted spinach or wilted early spring lettuce - with bacon and vinegar. That said, I know other folks love 'em.

Other regional kinds of foods I remember:

Toast served covered with creamed peas or creamed chipped beef or creamed corned beef - or virtually any creamed leftover.

Sometimes dessert - or breakfast - was steaming hot white rice served with butter and sugar.

Cheese grits - sometimes with garlic.

Custard pie and Jeff Davis pie (kind of like pecan pie without the pecans).

Tomato, okra and corn seasoned and often served over rice. The north central part of the state where Dad's family is from is influenced by creole and cajun cuisine - though it is more likely to incorporate sausage or chicken than fish or seafood.

Black eyed, purple hull or crowder peas.

Fried pies.





I grew up in NW Arkansas before it became the corporate hell it is today. Both sides of my family can trace their roots in the state back to the early 1800's. For a number of years my maternal grandparents owned and operated a small cafe in the Mountainburg area - I grew up next door and during the summer months ate with them everyday. They did their best to see that their grandkids had certain food prep skills. The ability to garden and preserve the harvest for future use. The ability to clean and fillet a fish. The ability to pluck, clean and dress a chicken. The knowledge of how to cure and smoke meats. As a kid I was far more interested in learning how to set up a still and make my own homebrew. That secret was not imparted to me - and given that I showed little interest, I'm sure my granny would be quite surprised to see that I have become a reasonably decent cook.



OK. I'm hungry now. And seeing as how I'm snowed in my culinary options are a bit more limited than I'd prefer at the moment.

[Denninmi]

32. Ah, pokeweed.

I tried it for the first time a couple of years ago. It's not something that is normally eaten up here, but it grows abundantly all the Detroit area.

I loved it. To me, it has the flavor of asparagus and the texture of spinach. Wonderful used any way one would use spinach.

I had them growing as weeds in my garden and fought them for a number of years. After I found out how tasty they are, I actually dug a number of the roots and put them in their own little bed. I do make sure, though, that I cut the berry-laden tops off before the fruits ripen, otherwise the birds spread the seeds and millions sprout in the spring.

[Coyote_Bandit]

34. I personally don't

care for pokeweed greens. I much prefer cooked spinach - but then I am admittedly picky about some things - including asparagus.

The small tender poke stems can be sliced, breaded and fried - just like okra but different.

I've got poke growing in my yard too. Intentionally.

[DawgHouse]

42. A meal fit for a king or queen!

If you're lucky enough to have fresh, ripe sliced tomatoes, and fried taters with onions, it's even better! :)

[hippywife]

20. Unfortunately around here,

it's chicken fried steak with white flour gravy. I don't like it, I don't eat it. But every restaurant in the area serves it, even some of the somewhat upscale places as "comfort" food. I guess it sells, but it's allure is lost on me.

:hi:

[pengillian101]

56. It's just a basic white sauce with pan drippings.

Turns into delicious gravy!


"it's chicken fried steak with white flour gravy. I don't like it, I don't eat it. But every restaurant in the area serves it, even some of the somewhat upscale places as "comfort" food. I guess it sells, but it's allure is lost on me."

[Stinky The Clown]

21. Here in the Chesapeake region, we have a lot of great regional items. Back in New England . . . .

. . . . we also had great regional items.For New England, it is North Atlantic Seafood. Lawbstah, Chowdahs, Cawddies, Frittahs, Scrawd, the list is long. Then you have Yankee food, like the monumentally pale and bland Boiled Dinnah.

Actually, in New England, both Sparkly and I recall ethnic food being more prevalent than regional food. Italian food. Portugese/Azorean foods, Caribbean Food, Kosher, German, even a remarkable amount of US Southern food.

Here in Maryland, crab is king. Blue crab, that is. For crab cakes. We have our own version of coddies. Maryland chicken. Crab soup. Oysters. Oh man, those oysters! The cuisine is a wonderfully rich mix of many ethnic foods, each infused with Southern US overtones.

[grasswire]

23. I remember the Emeril episode where he went to his roots...

...in coastal Massachusetts for chow mein sandwiches. I always thought that was truly niche local food.

[Stinky The Clown]

24. I forgot those! Wow. Old memories coming back

I haven't had one of those since . . . . hell, I can't recall when!

[Denninmi]

26. That is really different.

Very unique.

Now, most Chinese restaurants here make large, kind of rich, dense, white yeast rolls, which are actually usually very good, yeasty and a bit sweet. I never knew why they would choose to put those on the menu, but ok.

However, never heard of putting Chinese food on a dinner roll or hamburger bun.

[grasswire]

28. Fall River Massachusetts Chow Mein Sandwich

Ingredients
1 pound dried thin Chinese egg noodles
Vegetable oil for deep frying, plus 2 tablespoons
4 cups chicken stock
1/4 cup cornstarch
1 large white onion, cut into long thin strips
2 stalks celery, trimmed and cut on the bias into thin pieces
1 tablespoon minced garlic
4 ounces mung bean sprouts, well rinsed and patted dry
1/4 cup molasses
4 hamburger buns, warmed
Directions
In a large pot of boiling water, cook the egg noodles until barely tender and still slightly firm. Drain, rinse under cold running water, drain, and pat dry.

In a deep fryer, heat the oil to 350 degrees F.

In 4 batches, add the noodles in a round strainer and cook until golden. Remove and drain on paper towels.

In a small bowl, combine 1 cup of the stock with the cornstarch, and stir to dissolve into a thin paste.

In a large wok or heavy pot, heat the remaining 2 tablespoons of oil over high heat. Add the onions, celery, and garlic, and stir-fry for 1 to 2 minutes. Add the bean sprouts and cook for 1 minute. Add the remaining 3 cups of stock and stir to heat through. Add the cornstarch slurry and cook, stirring until the mixture thickens. Stir in the molasses and remove from the heat.

To serve, place the bottom of 1 hamburger bun on each of 4 large plates lined with waxed paper. Place a fried noodle round on the bun and top with the chow mein. Top with the remaining hamburger buns and wrap tightly in the wax paper. Serve immediately.

[The empressof all]

36. I saw these on an Emeril show once

It is one of those things I would like to try once. I seem to recall he talked about them being served on white bread but I may be confusing that with something else from another region.

[pengillian101]

30. Growing up with hotdishes in Wisconsin well, that's me :-)

I never had a pasty until moving up to the Iron Range, MN.

Ish, I can't stand rutabeggies, so I don't care for pasties.

Years ago, the miners would carry them in their pockets as hand-warmers on the way to work, or so they say.

Edit for an error.

[opiate69]

33. Salmon, salmon and more salmon... with a side of dungeness crab

oh, and the ubiquitous latte, teriyaki, sushi, and Olympia oysters

[livetohike]

38. Pittsburgh - lots of ethnic influences here, so I would say

that pirohi (pierogies), halushki (noodles with fried cabbage), kielbassi and sauerkraut sandwiches, and fish sandwiches are regional favorites. During Lent, many fire halls and churches have Friday night fish dinners. I've been in the smallest Mom and Pop delis around the area and they all have these items for sale.

[Denninmi]

41. The local Polish American community here has popularized some items.

Some of the more common fare in this area includes pierogis, kielbasa and sauerkraut, stuffed cabbage, dill pickle soup, and just before Lent, on Fat Tuesday, Paczki, which are a kind of jelly doughnut.

[livetohike]

46. Dill pickle soup sounds great!

Are the paczki like crullers? My grandmothers (Slovak) used to make their own doughnuts - they were filled with a ground walnut paste, or lekvar (prune butter).

[tigereye]

39. rutabaga? Really? Wow. :)

I live in Pittsburgh and it's pirogi with it's myriad spellings. Sausage is very popular, haluski and various Eastern European fare. There is also the classic Primanti's sandwich with french fries and coleslaw on it, but frankly, I have only had those late at night after too much libation, when I was a student or in my 20s... :D Also kielbasa with sauerkraut and chip chop ham sandwiches.

[grasswire]

40. chip chop ham?

Do tell.

[tigereye]

43. it's ham sliced very thin, so that you can stack it.

Popular around these parts. (chipped ham, perhaps, like chipped beef?)

[hippywife]

49. Haven't had that since I was a kid and we had it alot.

It's not a good grade of ham, it's a very cheap cut pressed into a lunch meat loaf and sliced so thin at the deli counter it comes in small pieces rather than just thinly sliced. Sorta like this:



This old pic will give you a better idea of what it looks like before it's chip chopped:

[grasswire]

52. that's a totally new one to me

Kind of like spam, only not made from a puree.

I remembered something the other day that I haven't seen in ages: mock chicken legs. They would be in the butcher case. Some kind of ground meat shaped around a wooden stick in the shape of a drumstick, and coated with crumbs.

[jtrockville]

60. We call that "city chicken", and we make it with pork.

Curious name. We use pork cubes (not ground pork).

I also remember brick cheese from my youth in western PA. Haven't seen it around here - is that a Pittsburgh-only thing too?

[Lugnut]

45. I live in coal country.

This area has always been populated by large numbers of either Italian or Polish/Slovak immigrants. As a result local favorites seem to be ethnic foods ranging from pizza or pasta to pieroghi, halupki and haluski. Much of it is dough based with either a tomato and garlic sauce or a browned butter and onion sauce and I make most of the selections that are tasty as well as popular in this area.

I've had pasties from Minnesota and they are delicious. A friend sent me cheese curds from Wisconsin and I've never eaten anything quite so unique. Food is universal. :)

[pinto]

53. Tri-Tip.

Though pretty generally available now, it was and is *the* staple BBQ item popular on the Central CA coast. It's the triangular bottom section of the beef loin. Apparently it wasn't a "seller" commercially, so ranchers kept the cut for their own use or sold it to locals.

Seared well, then slowly smoked / grilled. Done right, ends up with a nice "crust" and a tender, moist center. And literally mouth watering good.

Every community fund raiser, company picnic, holiday parade, political event, etc. will offer -

Tri-tip, pinto beans, salsa, cole slaw and toasted sourdough garlic bread.

[grasswire]

64. interesting

Central California coast would be from where to where?

[pengillian101]

54. Tuna Noodle Casserole, as usual. But tomorow, I will make this.

A potato soup with spinach and sausage.

Actually, I have some Jimmy Dean sausage and some really good ring baloney sausage. Hard to choose!

My guy can't eat spicy right now, so we'll see....

[elleng]

57. This is a huge old thread, and no one mentioned BROOKLYN!

NATHANs!

Nathan’s Famous was founded by a Polish immigrant, Nathan Handwerker, and his is truly an authentic “only in America story.” He started his business in 1916 with a small hot dog stand in Coney Island, New York. He sold hot dogs that were manufactured based on a recipe developed by his wife, Ida. . .

It gained its first international exposure when President Franklin Delano Roosevelt served Nathan’s Famous hot dogs to the King and Queen of England in 1939. Later, Roosevelt had Nathan’s hot dogs sent to Yalta when he met with Winston Churchill and Joseph Stalin. Years later, Nelson Rockefeller, Governor of New York, stated that, “No man can hope to be elected in his state without being photographed eating a hot dog at Nathan’s Famous.

http://nathansfamous.com/PageFetch/getpage.php?pgid=39

[The empressof all]

58. Hey, Is Carolina's still in Coney Island

I haven't been back in years but I remember sharing the Fruti di Mer platers with friends on many occasions. What a joint that was...every night it was like an Italian wedding!

[elleng]

59. Dunno, sounds like I'll have to make a trip!

[grasswire]

63. and a short walk from Coney Island.........the Russian community's delicacies

Eating in the Brighton Beach Russian community is one of the gastronomical highlights of my life. Gorgeous food in the huge huge deli/market. Must taste everything! I was dating a Russian language expert with the State Department then, and we went to a Russian nightclub where I experienced many dishes. I was the only one in the party who didn't speak Russian, so I just ate. And ate.

[elleng]

66. Have wanted to visit that community for ages, but haven't made it.

Kind of interested in the food, I'll take your word for it that it was a gastronomical highlight, but its (kind of) my culture, tho the cossacks did a job on us, so if that's who's there, dunno, grasswire!

[The empressof all]

68. I went to quite a few of those Russian nigntclubs in the 80's

I lived in Sheepshead Bay for a while and shopped those Russian stores on a regular basis. I never had a Russian boyfriend though. :cry:

[grasswire]

69. oh my boyfriend wasn't Russian

He was just a Russian language expert who worked for the State Dept. in Washington. I believe he might have been a s-p-y after reflecting on some things said and done. For which side I couldn't even tell ya. Good times, good times.

[lizerdbits]

61. I gave beaten biscuits a try last weekend

My late grandmother is from Galena MD and always brought some to Thanksgiving when she stopped to see her sister before coming to us in northern VA since one or two places still sell them. I always liked them, but most people now haven't heard of them or absolutely hate them. In looking for recipes other than the one she gave me, I discovered they were very popular in the south until slavery ended- they no longer had the free labor to beat the dough for 30-60 minutes with the flat side of an ax. Once baking powder was readily available, they also became less popular- why beat air into the dough when you can add BP?. I scaled down the recipe and used a meat mallet. They were pretty good and I think I'll make them again. The ones my grandmother brought were round and golf ball size, though they were often cut as baking powder biscuits are, sliced, and filled with ham, etc like a sandwich. She always called them Maryland biscuits, though several websites say they originated in VA. :shrug:

[kestrel91316]

62. Carnitas tacos. I just buy them at Carnitas Michoacanas, the local seedy

but fabulous Mexican fast foodery.

http://events.la.com/reseda-ca/venues/show/588583-carnitas-michoacanas

I'd love to know how to duplicate their carnitas EXACTLY.

[csziggy]

65. Fried Chicken, potato salad, green beans with buttermilk biscuits

I'm in the South. Even more regional - smoked sausage, corn bread made with stone ground cornmeal, mayhaw jelly - all of which are made and sold at the country store down the road from me. They even raise their own pigs for the sausage and have been making it for 80 years. The store is on the National Register of Historic Places - http://www.bradleyscountrystore.com/

[eShirl]

67. in Maine, a sandwich known as "an Italian"

made in a long skinny soft bread roll, split down the top or side 2/3 of the way, and filled with:

ham (and/or Genoa salami), cheese (American or provolone), chopped onion, green pepper, tomato, black olives, sour pickle, salt & pepper, olive oil

NEVER, EVER DOES SO MUCH AS A SHRED OF LETTUCE APPEAR IN THIS SANDWICH.

EVER.

[demmiblue]

70. You forgot cherry pie!

Specifically from the Cherry Hut.



:hi: