HOME > Chowhound > General Topics >

Discussion

What is your region famous for?

First, this is my first post on Chowhound... long-time reader, first time poster. Great site.

Anyways, Montreal has bagels. Philly has pretzels. San Marzano, Italy, has tomatoes. Chicago's got pizza.

What is your neck of the woods famous for? And while we're at it, why don't you tell us where we can get the absolute best of the best: your favourite bagel, pretzel, or pizza haunt.

For myself, I'm from the prairies of Canada, probably the wheat growing capital of the world. Numerous times I've been watching cooking programs only to hear chefs - often British - point out that they're using "good Canadian flour." Since I'm from here, I suppose I've never used standard or "bad" flour... we've just always bought Canadian flour and never thought twice about it, but apparently it's something special to some people.

What's famous in your region?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. BBQ, Smokers,and don't forget the pride. (HAHAHA)

    I think one of the better BBQ place would be a place called Rudy's or right in the back yard.

    1 Reply
    1. re: kati_spears

      Oh I know what you mean, Can't really beat ruby's the only ones better then it are the mom and pop bbq pit places you find with hand paint signs and the Signet Ranch over in the middle of nowhere thats 50 dollars a plate.

    2. Québec:

      Artisanal, including raw milk, cheeses.
      Seafood.
      Butter.
      Tourtière
      Poutine
      Patates frites.
      Maple sugar pie.
      Cretons.
      Foie gras.

      Montrréal:

      Smoked meat.
      Bagels.
      Stimmés (hot dogs).
      Montreal-style pizza.
      Shish taouk.
      Rotisserie chicken.
      French cuisine (haute and casse-croute).
      Microbrew beer (especially Belgian style).

      I'm sure I missed some, but I'm also sure help is on the way.

      10 Replies
      1. re: mrbozo

        How could I forget breads (baguettes, etc) and patisserie (croissants, etc)?

        1. re: mrbozo

          You forgot the boudain and ployes too. And hockey pucks!

          1. re: Passadumkeg

            Uh.... Montrealer here.

            Ployes? I think that's an Acadian thing more commonly found in certain parts of the Maritimes, not Québec.

            And what are hockey pucks? (Is there an edible kind?)

            And I might also disagree with "boudin" (which is what I assume you meant to say)? I'm not so sure that's a Quebec thing, it's more of a "French from France" and Cajun thing. But I on that I could be wrong, I'm not much of a meat-eater.

            1. re: kpzoo

              The ployes and boudin are rural Quebecois. Very popular on both sides of the Quebec-Maine border and with the Franco-American community within Maine. Tthe boudin is a blood sausage, not at all like the pale gray Cajun boudin. The hockey pucks were a reference to my favorite hockey team, the Canadiens and in memory of my own very early hockey practices and getting a puck shot to the mouth, ie. eating a puck for breakfast.

              1. re: Passadumkeg

                Thanks for the clarifications. :-)

                Interesting about the ployes, I've never seen one either in Montreal or anywhere else in Quebec, but I obviously haven't been looking in the right places. I always thought of it as an Acadian (particularly New Brunswick) thing. I would like to try one one day.

                http://en.wikipedia.org/wiki/Ploye

                1. re: Passadumkeg

                  Um, people of a certain age from the Prairies remember that hockey pucks were, er, created whenever a horse lifted its tail. If a goalie was shot in the mouth (they didn't have masks then), the game was called for ten minutes so he could go brush his teeth.

                  1. re: KevinB

                    TMI!

                    Just kidding - that's interesting. Really. Revolting but interesting!

              2. re: Passadumkeg

                WHO mentioned PLOYES??? My heritage is French American and my grandparents are from the Madawaska, Maine area. I love ploye! Boudain or Boudin as they made it in Maine was also known as blood sausage and used pig's blood as well as liver and other parts to make a sausage. The Louisiana Acadians use rice although it is called boudain blanc or boudin blanc.

                1. re: CoteGal

                  C'est moi! Premixed bags of ployes batter are available any supermarket here in Northern Maine. I'll find the brand and address, if you wish.

          2. Arepas, bandeja Paisa, sancocho, pan de bono, and a constant desire to go to selected other countries to eat.

            6 Replies
            1. re: Sam Fujisaka

              Clam cakes and Chowda
              Coffee milk
              Del's frozen lemonade
              Hot wieners
              bakery pizza strips

              1. re: Sean

                Sean, where might these goodies be found?

                I think I just read about "coffee milk" in a food magazine, but I can't recall which one or where it was a specialty. Could you tell me more about it?

                1. re: kpzoo

                  I could be wrong but bets are Sean is from Rhode Island.
                  Coffee milk - a common drink - I think the state drink( its that or dells) Made from a sweet coffee concentrate mixed into milk - served in place of chocolate milk in schools. Autocrat or Eclipse are the 2 most common brands I think.
                  I would clarify new york system weiners and saugies...in the hot wieners category

                  1. re: coastie

                    Coffee milk got the nod for State Drink. Del's got a consolation prize: State Summer Beverage or something like that

                    I have a great Del's story. About 20 years ago I was working in Baltimore. One really really really hot summer day, I was trudging along downtown, wearing a suit and drenched with sweat. Suddenly out of nowhere, a Del's truck appeared! In downtown Baltimore! A cup of Del's never tasted so good.

                    But, I never saw that truck again.. was it a mirage??

                    1. re: Bob W

                      No way - I have dreams about Dells - my feet are burning - standing in line at the beach, the best icey cold and those bits of peel.
                      I have some of the Dells mix from relative visit...its not Dells off the truck but pretty close, good as a mixer.

                  2. re: kpzoo

                    Rhode Island

                    It is a sweetened coffe syrup that you add to milk, much like chocolate syrup and chocolate milk.

              2. Lawrence, KS (aka "The Midwest Oasis")

                Amazing beer from FreeState Brewery Company
                Iwig Dairy milk (including--depending on season--chocolate, peach, strawberry, pumpkin, eggnog...)
                Artisan bread from Wheatfields
                and local buffalo, elk, honey, & sweets @ the Downtown Farmers' Market

                1. AK,usa - we are known for raw product instead of a cooking style.
                  Salmon, halibut, king crab -