Great American regional specialties
- brad kaplan Jun 13, 2003 01:27 AM
i was thinking about the great regional food specialties of america, and a lot of sandwiches came to mind (philly cheesesteak, new orleans muffuletta, memphis pulled pork bbq, maine lobster rolls, etc.).
i'd love to compile a list of all the "don't miss" local specialties across the country, sandwiches and otherwise, so what would all you chowhounds include???
a few others i've thought of . . .
Florida stone crabs
Texas bbq brisket
New Orleans gumbo, jambalaya, po boys
Kentucky fried chicken (oops!)
Chicago: Italian beef sandwiches. Pizza, thick or thin. Polish stuff like pierogies, kielbasa, and potato pancakes. Southern Pennsylvania: huge Pennsylvania-Dutch meals served family-style. Cape Cod: fried clams, lobster rolls. Maryland: crab cakes. Florida: conch chowder, key lime pie.
Pork Roll is not really a roll at all. It's sort of a cold cut similar to Taylor Ham but not the same thing. I've only had it in New Jersey. They serve is in delis for breakfast with cheese or eggs or both. It's so delicious that it's probably really bad for your health. I buy it in the supermarket (it comes in a roll like braunsweiger - hence, the name). I cook it up at home with eggs about once a year. What a great treat!
This is one of my favorite topics. A partial listing:
- Maine: lobster, lobster roll, blueberry pie
- Rhode Island: NY system hot wieners; quahogs; Del's frozen lemonade; cabinets (milkshakes); Awful Awfuls (special cabinet at Newport Creamery outlets); jonnycakes; doughboys; clamcakes; coffee milk
- Buffalo: beef on weck sandwiches; loganberry juice
- Binghamton, NY: spiedies
- Pennsylvania: scrapple; shoofly pie
- Kentucky: bbq'd mutton; Ale-8-1 soda
- Carolinas: Cheerwine soda; Blenheim ginger ale; bbq (with vinegar-based sauce in N.Carolina, mustard-based in S.Carolina);
- Alabama: Buffalo Rock ginger ale
- Cincinnati: five-way chili; goetta sausage
- Michigan: cherry pie; Vernor's ginger ale; Faygo Redpop; Cornish pasties
- Wisconsin: cheese curds; bratwurst; frozen custard
- St. Louis: bbq'd snoots sandwich
- Minnesota: lutefisk, if you dare
- North Dakota: pitchfork fondue (steak stuck on a pitchfork and deep-fried in a big vat of oil)
- Nebraska: red beer (beer with a dash of Clamato)
- Oklahoma: bbq'd balogna
OK, that's enough for now -- it's a big country!!
re: Karl S.
Oh, and some more New England specials:
Fish chowder (probably more classic than clam chowder)
Kale soup (the New England variant of the classic Portuguese caldo verde)
Saturday night community bean suppers -- Baked beans (Boston/coastal style (made with molasses) and Maine/North Country style (made with maple syrup)) with brown bread and hot dogs, etc.
Apple pie with Vermont cheddar for breakfast
The clambake on the beach -- really, it's chowder with lobsters with clams, corn, taters....
re: Karl S.
Yes, I also prefer the white hots.
And you know, to debate the finer points....I've never considered the garbage plate exactly a regional specialty -- more a Nick Tahoe's specialty :)
(though I guess some Tahoe's imitators have sprung up in recent years...)
I'd also include Genny Cream Ale on that list. And maybe some area wines, such as Bully Hill....I guess that's debatable, though. And getting a bit granular for the general board....
Fried Clams in New England
Dry-aged beef steaks (rib-eye, strip, tenderloin, porterhouse) from Peter Luger's in NY or perhaps places in Chicago or the southwest (although dry-aging is pretty rare)
Chili (probably Texas, again, darn it)
Southern biscuits and gravy
Chicago deep dish pizza