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What is the quintessential food of your town?

StuartRebDonald Apr 30, 2009 10:44 PM

My hometown of Mobile, Alabama is famous for two seafood dishes that both originated at the same small seafood restaurant: fried crab claws and West Indies Salad (lump white crabmeat marinated in vinegar, salt, pepper and ice water then served with crackers or over steak).

What is your hometown famous for?

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  1. c
    curiousgeo RE: StuartRebDonald May 1, 2009 11:41 AM

    I'm going to take a stab at this and say for Honolulu, Hawaii it is saimin and spam musubi. Now I can't say with absolute certainty they were created in Honolulu, but these are Hawaii food items and Honolulu has the largest population, hence my guess.

    Saimin goes back to plantation immigrant days when Chinese style noodles (mein) married with Japanese soup (dashi) creating saimin. Sai can mean small in Chinese, so maybe it means small noodles, alluding to the dishes simplicity, noodles, soup and a few simple garnishes, green onions, fishcake and char siu (bbq roast pork).

    Spam musubi, arose from Hawaii's love affair with spam, I think we eat the most per capita in the U.S. Sliced spam, usually fried and basted in teriyaki sauce, is placed on white rice, and wrapped in nori (dried seaweed). These are found everywhere, from lunch stands, supermarkets to 7-11 and are a popular snack item.

    12 Replies
    1. re: curiousgeo
      linguafood RE: curiousgeo May 1, 2009 11:49 AM

      I think for Berlin it's a toss-up between Pfannkuchen aka "Berliner", a jam-filled donut; the "bulette", which is a meat patty that almost always includes bread, onions, and other fillers (it's notorious for that); and the döner. After all, it was invented here.

      1. re: curiousgeo
        alwayscooking RE: curiousgeo May 3, 2009 04:53 PM

        How about Portugie sweet bread, 3 day poi, shave ice and char siu bao?!

        1. re: alwayscooking
          Sam Fujisaka RE: alwayscooking May 3, 2009 05:15 PM

          Wow! You not some kine hapa haole? How you know dis?

          1. re: Sam Fujisaka
            alwayscooking RE: Sam Fujisaka May 3, 2009 05:27 PM

            Went for lessons, intensive family training, and passed the test before I was allowed to marry my ex - and have the recipes to prove it (very chow worthy in their own, very narrow yummy right).

            And I forgot to mention the gravy over rice - and I so make great gravy IMVHO.

            1. re: Sam Fujisaka
              KaimukiMan RE: Sam Fujisaka May 13, 2009 05:10 PM

              hey, where did my comments about manapua and shave ice go? certainly not something the moderators would have pulled...

              sometimes this site confuses me

          2. re: curiousgeo
            alanbarnes RE: curiousgeo May 3, 2009 05:16 PM

            For Honolulu, you can't forget the loco moco. Two scoops rice, hamburger steak, fried egg, brown gravy over everything. Mac salad on the side.

            Me, I'm from Sacramento. Unless you want to count Campbell's tomato soup, we got nothin.

            1. re: alanbarnes
              curiousgeo RE: alanbarnes May 3, 2009 11:41 PM

              Close alan, but not Honolulu. Loco moco was actually created in Hilo, Hawaii, then migrated over. Still tastes good though!

              1. re: curiousgeo
                alanbarnes RE: curiousgeo May 4, 2009 07:58 PM

                Not endemic, you're right, but still quintessential. No ka 'oi, brah.

              2. re: alanbarnes
                laliz RE: alanbarnes May 13, 2009 04:57 PM

                that loco moco sounds divine

              3. re: curiousgeo
                PAO RE: curiousgeo May 7, 2009 11:14 AM

                Seattle: Wild salmon, prepared as simply as possible, over a fire. Or cracked Dungeness crab. Or steamer clams. Wild blackberry or huckleberry pie. With a latte, of course.

                1. re: PAO
                  TampaAurora RE: PAO May 9, 2009 08:00 PM

                  No teriyaki?

                2. re: curiousgeo
                  bkhuna RE: curiousgeo May 11, 2009 04:55 PM

                  Rock shrimp. We're the only place they come from. Of course, you can't really but them in the markets any more because they export them all to folks around the country that can pay the ridiculous price for them.

                  We use to be known for our local blue crabs and oysters but the developers destroyed all the estuaries building McMansions on the water for all the northern retirees. That of course spawned the all you can eat and early bird buffets. Darden really makes a killing in the Land of the Walker.

                3. m
                  momofthreems RE: StuartRebDonald May 2, 2009 04:50 PM

                  I would have to say we are known for our southern pork bbq, whic h is slightly sour and tangy after being served with a vinegar and tomato dip or sauce. Cheerwine is a local drink and cakes or ice creams made with this soft drink are popular. Apple Uglies, which is a fried yeast dough with apple pieces added are also popular. I'm sure there are more, but this is what comes to mind right now.

                  1. Sam Fujisaka RE: StuartRebDonald May 2, 2009 04:57 PM

                    For Cali it is probably sancocho with arepas and patacones.

                    1. alwayscooking RE: StuartRebDonald May 2, 2009 05:06 PM


                      Baked beans
                      Lobster roll
                      Clam chowder
                      D&D coffee and donuts
                      Parker House rolls
                      Cream Pie
                      Clam bakes
                      Fried clams
                      Stuffed quahaugs


                      Fenway franks

                      14 Replies
                      1. re: alwayscooking
                        Jimbosox04 RE: alwayscooking May 4, 2009 10:06 AM

                        Come on, give it to em like they wanna hear it

                        Parka House Rolls
                        and anything to do with Salt Water !!

                        1. re: Jimbosox04
                          Sam Fujisaka RE: Jimbosox04 May 4, 2009 11:10 AM

                          Isn't that "wadduh"?

                          1. re: Sam Fujisaka
                            Jimbosox04 RE: Sam Fujisaka May 4, 2009 11:43 AM

                            your right Sam Wadda

                            1. re: Jimbosox04
                              lagatta RE: Jimbosox04 May 4, 2009 12:42 PM

                              Love that dirty waddah! Down by the banks of the River Charles...

                              1. re: lagatta
                                kattyeyes RE: lagatta May 4, 2009 01:27 PM

                                Totally second that! Great tune:

                          2. re: Jimbosox04
                            macca RE: Jimbosox04 May 4, 2009 12:35 PM

                            But- if you are having cocktails with dinner, it is a "vodker tonic"!

                            1. re: Jimbosox04
                              ciclista RE: Jimbosox04 Jun 16, 2009 12:20 PM

                              Sorry Jimbo, but it's "Pahka" House Rolls.

                            2. re: alwayscooking
                              Jimbosox04 RE: alwayscooking May 4, 2009 10:08 AM

                              Beer is food, so lets not forget Sam Adams !!!!

                              1. re: Jimbosox04
                                alwayscooking RE: Jimbosox04 May 4, 2009 10:28 AM

                                or Harpoon

                                1. re: alwayscooking
                                  Jimbosox04 RE: alwayscooking May 4, 2009 11:47 AM

                                  Is there an R in Hahpoon ?

                                  1. re: Jimbosox04
                                    alanbarnes RE: Jimbosox04 May 4, 2009 12:01 PM

                                    There are no Rs inside Route 128.

                                    1. re: alanbarnes
                                      Jimbosox04 RE: alanbarnes May 4, 2009 02:44 PM


                                      1. re: Jimbosox04
                                        CoryKatherine RE: Jimbosox04 May 14, 2009 12:26 PM

                                        oh yeah, and I'm from just north of Boston so I'd have to add our famous roast beef sandwiches. I'm partial to Nicks but seriously, Boston's north shore does this fast-food right

                                      2. re: alanbarnes
                                        CoryKatherine RE: alanbarnes May 14, 2009 12:25 PM

                                        unless, was was pointed out, you have a good idear

                              2. David A. Goldfarb RE: StuartRebDonald May 2, 2009 08:21 PM

                                NYC--Pizza, corned beef, pastrami, dry aged steaks

                                6 Replies
                                1. re: David A. Goldfarb
                                  David A. Goldfarb RE: David A. Goldfarb May 3, 2009 10:03 AM

                                  NYC--Kosher pickles, how could I forget kosher pickles.

                                  Then there are some things that have historically been quintessentially New York that can still be had, but maybe aren't as ubiquitous as they had been in the city's past, like local mussels, clams and oysters. They're obviously not as plentiful as they once were, because of pollution, overharvesting, and straightening out of the coastline through landfill, but there are still clam and oyster beds around Long Island and off the New Jersey shore, and where they're abundant, they're eaten like meatloaf.

                                  1. re: David A. Goldfarb
                                    wontonfm RE: David A. Goldfarb May 3, 2009 04:15 PM

                                    I think I'd give NYC bagels as well...


                                  2. re: David A. Goldfarb
                                    Jacey RE: David A. Goldfarb May 3, 2009 04:47 PM

                                    You can't forget bagels in NYC!

                                    1. re: Jacey
                                      David A. Goldfarb RE: Jacey May 3, 2009 05:04 PM

                                      Yeah, we got bagels.

                                      1. re: David A. Goldfarb
                                        BonnieB. RE: David A. Goldfarb May 17, 2009 05:19 AM

                                        we got Bell Bialy's too.

                                    2. re: David A. Goldfarb
                                      cimui RE: David A. Goldfarb May 17, 2009 06:53 AM

                                      also... egg creams, chicken & rice from a cart, knish, smoked whitefish

                                    3. DiningDiva RE: StuartRebDonald May 2, 2009 11:09 PM

                                      For San Diego, CA it would probably be the Carne Asada Burrito, Fish Tacos and produce from Chino Farms.

                                      1. operagirl RE: StuartRebDonald May 2, 2009 11:21 PM

                                        Santa Cruz, CA

                                        tourists -- anything you can buy on the beach boardwalk

                                        locals -- tacos and burritos

                                        1. g
                                          gfr1111 RE: StuartRebDonald May 3, 2009 05:23 AM

                                          I no longer live in the Chicago area but still consider it my home town:

                                          1. Steak, due to the former existence in Chicago of the Chicago stockyards.

                                          2. Deep dish pizza because it was first popularized by Pizzeria Uno, just after World War II.

                                          3. Chicago Italian beef and peppers on a bun, due to the large number of Italian immigrants.

                                          4. Pan fried perch because of the formerly ubiquitous supply from Lake Michigan.

                                          5. The Chicago hotdog, a thin hotdog on a thin, long (but not foot long) steamed bun with black poppy seeds, yellow ballpark mustard, neon green pickle relish, coarsely chopped onions, coarsely chopped tomato, pickled sport peppers, a wedge of cucumber as long as the hot dog with the seeds and gushy stuff removed, sprinkled with celery salt.

                                          6. Pierogies because Chicago has a larger Polish population than Warsaw.

                                          7. Carmel corn because it was first featured at one of Chicago's World Fairs (or so I have heard).

                                          4 Replies
                                          1. re: gfr1111
                                            chicgail RE: gfr1111 May 3, 2009 08:28 AM

                                            Comments from a current Chicagoan:
                                            1. Steak is ok here, but every American city of decent size has good steak. The stockyards factor is no longer in play.
                                            2. Deep dish pizza (NOT the Uno chain variety) but also stuffed pizza with a crust; then cheese; sauce, sausage, pepperoni or other toppings; a second crust and more sauce.
                                            3. Italian beef with sweet and hot peppers on a hard italian roll (preferably Gonella) and dipped into juice.
                                            4. Since the demise of Phil Schmits in Hammond, together with the pollution of the lake, you don't see much perch any more.
                                            5. Chicago hot dog. yep. Also Hot Dougs -- every imaginable variety of gourmet specialty sausage.
                                            6. Pierogies. ok.
                                            7. I get the connection with caramel corn at the World's Fair (turn of the 19th - 20th century) but the truly Chicago version is the mind-bending Garrett's mix of caramel corn with cheese corn. Sweet and salty. Lick those fingers.

                                            Today, however, I have to believe that Chicago is one of the culinary centers of the world. With Alinea, TRU, Spiaggia, Everest, Trotters and dozens of other lesser-known, but extraordinarily creative culinary outlets, the fast food stuff has become part of the background to a much richer food tradition.

                                            1. re: chicgail
                                              EWSflash RE: chicgail May 8, 2009 05:31 PM

                                              I have to disagree on the steak, my relatives from the midwest (southeast Illinois) always had far better beef in general, even the preformed frozen patties had more flavor than you would casually buy in AZ. Sure, you can get great beef here, but in general it's just got more flavor in the midwest. Of course, I haven't been back there since the relatives all died about 20 years back, but maybe the cattle back there get a better diet. I dunno. But I wouldn't pass up a good midwestern steak, probably ever.

                                              1. re: EWSflash
                                                pickychicky1979 RE: EWSflash May 10, 2009 06:21 PM

                                                I'm from Southeast IL and now in TX and the beef here certainly is better....now the pork back home is definitely better!

                                                1. re: pickychicky1979
                                                  chilihead RE: pickychicky1979 May 14, 2009 11:33 AM

                                                  Just before last Christmas a friend "retired" their Scottish Highland breeding bull, and they gave us a few cuts. Quite wonderful once you got beyond the sentimentality.

                                          2. Lewes17266 RE: StuartRebDonald May 3, 2009 05:45 AM

                                            Here in Southern Delaware we have bays that provide a home to the blue crab. We love to eat our local blue crabs steamed and covered in Old Bay and served up on a newspaper-covered table with ice cold beer. Crabcakes and crab bisque are also quintessential dishes here but yesterday my son had a fried soft shell crab sandwich for lunch and my husband had crab stuffed flounder. We are allll about crab here in my hometown.

                                            1. kchurchill5 RE: StuartRebDonald May 3, 2009 08:32 AM

                                              Sarasota, FL
                                              So many tourists. Local to a wide area of our west cost from Ft Myers just south to Tampa to our North, Grouper Sandwich, fried with coleslaw, tarter and some variation that includ tomato or cheese, but the basic grouper sandwich. Now blackened or just grilled.

                                              10 Replies
                                              1. re: kchurchill5
                                                KiltedCook RE: kchurchill5 May 3, 2009 08:42 AM

                                                Kim, you beat me to it; I was going to say our area is famous for three things:

                                                1. Bad Italian-American food, thanks to all the snowbirds from NYC & Jersey
                                                2. Grouper Sandwich, which I do as a Po Boy with Chaurico
                                                3. Gulf Shrimp in any of a hundred incarnations

                                                Ken Hulme
                                                The Kilted Cook PCS
                                                Venice, FL

                                                1. re: KiltedCook
                                                  kchurchill5 RE: KiltedCook May 3, 2009 12:34 PM

                                                  How very true :)
                                                  Italian ... what is that, I'm from MI and we at least had better Italian than here, Grouper!! a million ways, but it is still good how you put it together, shrimp only a hundred, lol. I got at least 500. My all time favorite

                                                  And by the way, Hi Ken, Kim. Didn't realize you were so close. Hope I didn't offend you in any emails. I tend to be a bit ... difficult or opinionated at times but not against anyone. I just state how I feel is all. Hope I didn't say anything bad to ya!

                                                  Left over sushi from last night for me, working out in the yard all day Im still working just took a break to get some info from the web. back to work and sushi for dinner. Totally lazy today. Am walk for sunrise, sushi dinner, pm walk for sunset, and jacuzzi follows. I think we are spoiled here.

                                                  And some one just gave me a smoked trout dip. I'm on the water Tues-Fri, guess what I'll be doing ... fishing for trout or grouper, smoke them when I get home and smoked trout dip. Good excuse to play rather than work this week huh?

                                                2. re: kchurchill5
                                                  bermudagourmetgoddess RE: kchurchill5 May 3, 2009 07:31 PM

                                                  Grew up in Clearwater/Largo....how I miss a a "real" grouper sandwich!

                                                  1. re: bermudagourmetgoddess
                                                    kchurchill5 RE: bermudagourmetgoddess May 4, 2009 04:15 AM

                                                    Yep, tis the best! Believe it or not when I went to college years ago in MI, Central Mich U there was this little restaurant, a hole in the wall type of place. A bar at night and daytime they served amazing lunch however there was only a few tables. The owner was born in Sarasota FL. Well one night we got talking about Sarasota because my family and I always vacationed there. I ended up working for him while I went to school and he taught me this great recipe for a killer sandwich, a "grouper sandwich." I just though he made it up, little did I know until I moved here how POPULAR it actually was. He also made conch chowder, key lime pie, and this great carribbean shrimp. He was an awesome cook in a bar called Nicks. People loved him for all his original and different dishes. Well he sold the bar the last year I was there and planed to move back to FL. I still make his recipe for his grouper sandwich.

                                                    1. re: kchurchill5
                                                      bermudagourmetgoddess RE: kchurchill5 May 4, 2009 10:19 AM

                                                      Stop I am getting so homesick!
                                                      now I hav a super craving for a Grouper Sandy, conch salad and Key Lime pie...Guess what I will be doing this weekend!

                                                      I use to love going to Tarpon Springs for the fresh seafood and Greek food for that matter!

                                                      1. re: bermudagourmetgoddess
                                                        kchurchill5 RE: bermudagourmetgoddess May 4, 2009 05:56 PM

                                                        Oh ditto though, gyros, greek salads, good beer, tarpino beer and this wierd red wine (no clue on the name) but damn it was good wine :) Yes, I love those and they are favorites

                                                  2. re: kchurchill5
                                                    Veggo RE: kchurchill5 May 14, 2009 06:14 PM

                                                    We are lucky that fresh grouper is so ubiquitous. Stone crab season ends tomorrow, and I went to Cortez and picked up 8 claws, almost the size of boxing gloves. We are blessed here in Florida.

                                                    1. re: Veggo
                                                      kchurchill5 RE: Veggo May 14, 2009 07:39 PM

                                                      Ditto that. My ex, ex as far as I can throw him. However he is still to go me in that they dive every year opening seasoning Oct 14 I believe. I get 12 to 30 large freezer bags of claws depending on how they do. It is 12 of them and only 3 like the crabs. So 400 plus are divided among 3 people. Do the math. They dive all night. 1 boat out, 1 in, then another out then another in for 12 to 18 hours. Heaven. then boil quick boil them all in a turkey fryer and then we pack them all up. I have 5 claws left. My problem is I could eat 12 - 15 at one time easily. My son 20 plus. I never buy them, But they are fantastic. We are very lucky down here. Yes end of season. I'm going out to the beach this weekend and hope to get some whiting, hard time of year, anything else tht bites. Fresh fish for Sunday I'm hoping. I could eat fish 5 times a week. I'm going off shore next week so hoping to get some grouper which will be nice. Even snapper.

                                                      1. re: Veggo
                                                        David A. Goldfarb RE: Veggo May 14, 2009 08:00 PM

                                                        When I was a kid, my family lived in the Miami area for about four years, and I think the best fish I've ever had was a grouper I caught on a friend's boat off Islamorada, filleted and fried as soon as we got home.

                                                        1. re: David A. Goldfarb
                                                          Fritter RE: David A. Goldfarb May 15, 2009 03:51 AM

                                                          I used to spend a lot of time fishing in Islamorada. Fond memories there. I hold a fried yellowtail in high regard. That was before the Islamorada fish house was bought out by a corporation. You used to be able to take your own fish in and have it cooked. We would come in from Bud n Mary's and head right over to the restaurant. The Cheeca Lodge did the same.
                                                          7 am and I'm thinking about fried snapper and an ice cold Red Stripe at the Lorelei.
                                                          Hey at least it's Friday!

                                                    2. j
                                                      Jack_ RE: StuartRebDonald May 3, 2009 08:47 AM

                                                      Brooklyn - Bagels

                                                      Westerville, Ohio - pecan loaf from Schneider's Bakery

                                                      1. b
                                                        bigfellow RE: StuartRebDonald May 3, 2009 10:38 AM


                                                        Smoked meat
                                                        Maple syrup
                                                        steamed hot dogs

                                                        7 Replies
                                                        1. re: bigfellow
                                                          linguafood RE: bigfellow May 3, 2009 10:43 AM

                                                          What... no poutine?

                                                          1. re: linguafood
                                                            bigfellow RE: linguafood May 3, 2009 10:47 AM

                                                            I forgot.

                                                            1. re: bigfellow
                                                              linguafood RE: bigfellow May 3, 2009 10:51 AM


                                                              1. re: linguafood
                                                                bigfellow RE: linguafood May 3, 2009 12:38 PM

                                                                Poutine with foie gras....;)

                                                                1. re: bigfellow
                                                                  lagatta RE: bigfellow May 3, 2009 05:32 PM

                                                                  And tourtière! Had a nice canard de barbarie one.

                                                                  I'd also like to mention the growing influence here of Middle Eastern and Maghrebi foods, and in particular Lebanese dishes.

                                                                  1. re: lagatta
                                                                    bitchinlifestyle RE: lagatta May 27, 2009 03:33 PM

                                                                    And tarte au sucre (sugar pie)!

                                                                2. re: linguafood
                                                                  alixium RE: linguafood May 4, 2009 07:11 PM

                                                                  Poutine is not from Montreal... Some say its from Victoriaville, other from Drummondville... but definitely not Montreal.

                                                                  oh yeah... and maple syrup? It is popular here in Montreal, but the sugar shacks are not located in the city! We need lots and lots of trees!

                                                          2. aussiewonder RE: StuartRebDonald May 3, 2009 01:36 PM

                                                            meat pies
                                                            pavlova - meringue and whipped cream topped with fresh fruit dessert
                                                            vegemite sandwiches - either with cheese or vegemite and lettuce
                                                            lamingtons - sponge cake with chocolate coating and rolled in shredded coconut
                                                            fairy bread - cheap white bread with 100s and 1000s sprinkles on top of a slather of margarine
                                                            Barbeques - usually featuring steak, sausages, onions, potatoes and salad.
                                                            burgers with a fried egg and beetroot on them
                                                            kangaroo steak

                                                            19 Replies
                                                            1. re: aussiewonder
                                                              Jacey RE: aussiewonder May 3, 2009 04:49 PM

                                                              what exactly is fairy bread? By sprinkles do you mean seeds?

                                                              1. re: Jacey
                                                                linguafood RE: Jacey May 4, 2009 03:10 AM

                                                                I am guessing sugar sprinkles, not seeds. Too healthy to get the name "fairy" bread...

                                                                1. re: linguafood
                                                                  Athena RE: linguafood May 4, 2009 03:33 AM

                                                                  100s & 1000s are coloured sprinkles for cakes - can't remember what you call them in the US

                                                                  1. re: Athena
                                                                    linguafood RE: Athena May 4, 2009 03:34 AM

                                                                    See, that's what I thought. From Germany here, where 'just sugar' is thrown on the buttered toast. Gross, unless you're 4, I suppose --

                                                                    1. re: linguafood
                                                                      lagatta RE: linguafood May 4, 2009 05:44 AM

                                                                      The Dutch use the chocolate sprinkles for that purpose.

                                                                    2. re: Athena
                                                                      small h RE: Athena May 4, 2009 05:22 AM

                                                                      Jimmies. Rainbow jimmies, chocolate jimmies, etc.

                                                                      1. re: small h
                                                                        kattyeyes RE: small h May 4, 2009 12:08 PM

                                                                        I always thought "jimmies" was a New Englandism. Specifically, it reminds me of Friendly's. Is "sprinkles" more common than "jimmies" in the rest of the US?

                                                                        Oh, and in Middletown, CT, we are noted for:
                                                                        1. the steamed cheeseburger
                                                                        2. scacciata (broccoli, spinach or potato pie)--like pizza pie, but usually rectangular and stuffed, so the dough encases the filling. Sadly, my two favorite places for scacciata are no more.

                                                                        Edit: "shots" works, too, as a sub for sprinkles or jimmies.

                                                                        1. re: kattyeyes
                                                                          alwayscooking RE: kattyeyes May 4, 2009 12:10 PM

                                                                          Only heard of jimmies when I moved to Boston - they are sprinkles everywhere else I've been.

                                                                          Just who was Jimmy?

                                                                          1. re: alwayscooking
                                                                            kattyeyes RE: alwayscooking May 4, 2009 12:26 PM

                                                                            I don't remember this from Friendly's back when (70s), but maybe someone else does.

                                                                            1. re: alwayscooking
                                                                              Jimbosox04 RE: alwayscooking May 4, 2009 02:45 PM

                                                                              that would be me !! Jimmy fun

                                                                            2. re: kattyeyes
                                                                              small h RE: kattyeyes May 4, 2009 12:18 PM

                                                                              This NYer (and former NJian) uses the words jimmies and sprinkles interchangeably. According to Wikipedia, the name comes from Jimmy Bartholomew, who was associated with the candy company that manufactured them early last century. But that's according to Wikipedia, so who knows, really.

                                                                              1. re: small h
                                                                                TampaAurora RE: small h May 4, 2009 04:51 PM

                                                                                My dad (born and raised in Philly) called them jimmies. But he also called them Melvins and Snerdlies. My dad is an odd man.

                                                                                1. re: TampaAurora
                                                                                  Sam Fujisaka RE: TampaAurora May 4, 2009 05:17 PM

                                                                                  Melvins are made of white chocolate. Snerdlies contain maple syrup.

                                                                                  1. re: Sam Fujisaka
                                                                                    kattyeyes RE: Sam Fujisaka May 4, 2009 05:34 PM

                                                                                    Of course, and the snozzberries taste like snozzberries!

                                                                                    "We are the music makers. And we are the dreamers of dreams!"
                                                                                    --Willy Wonka

                                                                                  2. re: TampaAurora
                                                                                    small h RE: TampaAurora May 4, 2009 06:17 PM

                                                                                    <My dad is an odd man.>

                                                                                    Inventive. Your dad is an inventive man. Yay, inventiveness!

                                                                            3. re: Athena
                                                                              CoryKatherine RE: Athena May 14, 2009 12:28 PM

                                                                              we call them sprinkles, or if you're from new england (and unaware that it's racist), you can call them jimmies. and they usually go on icecream.

                                                                              1. re: CoryKatherine
                                                                                kattyeyes RE: CoryKatherine May 14, 2009 05:59 PM

                                                                                I'm almost afraid to ask, but who determined calling jimmies "jimmies" is racist?

                                                                                1. re: CoryKatherine
                                                                                  alanbarnes RE: CoryKatherine May 14, 2009 06:27 PM

                                                                                  Re: "jimmies" being a racist term. Look, I try to be as progressive as the next guy, but with all the bad stuff out there in the world, it seems unnecessary to work to invent things to be oversensitive about.

                                                                                  Apparently, the term "Jimmies" was coined in Pennsylvania in the 1930s. A guy named James "Jimmy" Bartholomew was worked for the Just Born candy company (makers of Peeps). He decided to make some elongated chocolate grains that you could sprinkle on things. Jimmy's chocolate sprinkles caught on and took his name.

                                                                                  Of course, I have no doubt that some idiot could make a comment or a connection related to chocolate sprinkes and people of color. These days, rainbow sprinkles are probably fair game, too. But just because there are a few racist morons out there doesn't mean we need to eliminate all the words they use from our vocabulary.

                                                                          2. re: aussiewonder
                                                                            small h RE: aussiewonder May 3, 2009 05:42 PM

                                                                            Australia is a TOWN? Live and learn.

                                                                          3. l
                                                                            LauraGrace RE: StuartRebDonald May 3, 2009 01:43 PM

                                                                            Hot Browns and derby pie are "the foods" of Louisville. Both delicious when done well, both hideous when done badly -- and alas, they are far more often done badly than well.

                                                                            4 Replies
                                                                            1. re: LauraGrace
                                                                              Athena RE: LauraGrace May 3, 2009 04:28 PM

                                                                              What are Hot Browns and what's in derby pie?

                                                                              Toss up in Bermuda between macaroni and cheese and peas and rice.

                                                                              1. re: Athena
                                                                                LauraGrace RE: Athena May 3, 2009 05:13 PM

                                                                                A hot brown is an open-faced sandwich, first made at the legendary Brown Hotel in Louisville as a late-night snack for guests. Toasted white bread, sliced turkey, bacon, sometimes tomatoes, sauce Mornay, cheese. Broiled. Served with a side of CPR, anti-coagulants, and defibrillator paddles. Ha!

                                                                                Derby pie is a chocolate-walnut pie. Officially "Derby Pie" is a trade name denoting a particular brand of product (they just got in on the copyright before anyone thought to object).

                                                                                1. re: LauraGrace
                                                                                  Athena RE: LauraGrace May 4, 2009 03:34 AM

                                                                                  Thanks for the explanation LauraGrace.

                                                                              2. re: LauraGrace
                                                                                TongoRad RE: LauraGrace May 13, 2009 05:27 PM

                                                                                When i think of Louisville I think of Butter Kuchens. Those really used to rock- I hope they still do (it's been a while...)!

                                                                              3. bermudagourmetgoddess RE: StuartRebDonald May 3, 2009 07:42 PM

                                                                                Along with peas and rice and mac and cheese
                                                                                There is also Bermuda Fish Chowder
                                                                                Paw Paw Cassrole
                                                                                Casava Pie
                                                                                Local Wahoo - Olive Oil, salt and pepper and Grilled - that is all it needs
                                                                                Cod fish and potatoes - my hubbys is off the charts

                                                                                And the Fish Huts Fish sandwich, what is a Friday without a Fish sandwich!

                                                                                Love Derby Pie, I make it once a year for the hubby

                                                                                1 Reply
                                                                                1. re: bermudagourmetgoddess
                                                                                  EWSflash RE: bermudagourmetgoddess May 8, 2009 05:43 PM

                                                                                  bermudagourmetgoddess, every post you've made on this thread has left me salivating helplessly, imagining the culinary delights.

                                                                                2. k
                                                                                  KevinB RE: StuartRebDonald May 3, 2009 07:57 PM

                                                                                  Toronto - we have great food from a hundred different ethnicities, but a specific Toronto food?

                                                                                  Sad to say - we got nuthin.

                                                                                  17 Replies
                                                                                  1. re: KevinB
                                                                                    wontonfm RE: KevinB May 3, 2009 08:33 PM

                                                                                    I was waiting for this comment to come out :)

                                                                                    It's always hard to think of something specific to Toronto that has really caught on. People often mention the Peameal sandwiches at SLM but those are hardly all over the city or particularly well known outside Toronto.


                                                                                    1. re: KevinB
                                                                                      David A. Goldfarb RE: KevinB May 3, 2009 08:42 PM

                                                                                      Very little in the way of food in the New World didn't come from elsewhere. When the Dutch came to the island of the Manhattoes, I don't think the Lenape offered them bagels. They did harvest clams, though.

                                                                                      1. re: David A. Goldfarb
                                                                                        KiltedCook RE: David A. Goldfarb May 4, 2009 04:45 AM

                                                                                        "Very little in the way of food in the New World didn't come from elsewhere."

                                                                                        David, I beg to differ. The New World had thousands of food items to offer the interlopers. Corn, several varieties of beans & peas, squash, tomatoes, chilies and bell peppers, turkey, chocolate, dozens of fruits & berries, bison, pemmican (the original energy bar), crayfish, and quinoa just to name a few off the top of my head...

                                                                                        1. re: KiltedCook
                                                                                          David A. Goldfarb RE: KiltedCook May 4, 2009 07:12 AM

                                                                                          Sorry, I should have phrased that differently. That wasn't what I was implying. Of course there were many interesting foods in the New World before contact with the Europeans, but those don't seem to be the topic of this discussion. I just meant, in response to KevinB's post, that most of the foods that any given location is famous for, at least in the New World, probably came from elsewhere, and that's probably true for Toronto as well.

                                                                                          1. re: David A. Goldfarb
                                                                                            KaimukiMan RE: David A. Goldfarb May 4, 2009 10:52 AM

                                                                                            I might agree that some components of the food came from somewhere else, but I think many of the unique foods were developed/adapted in-situ.

                                                                                            Boston Baked Beans
                                                                                            New England Clam Chowder
                                                                                            San Francisco Sourdough
                                                                                            Chicago Hot Dogs
                                                                                            New Orleans Cajun
                                                                                            Northwest Salmon
                                                                                            Hawaii Spam Musubi
                                                                                            Chop Suey

                                                                                            I think you would be hard pressed to say that polenta is really just a variation of corn mush eaten throughout much of the Americas.

                                                                                            1. re: KaimukiMan
                                                                                              David A. Goldfarb RE: KaimukiMan May 4, 2009 11:07 AM

                                                                                              No disagreement that these are all reflections of local culture, but at the same time, they are with the exception of salmon in the Northwest U.S., products of immigration.

                                                                                              1. re: David A. Goldfarb
                                                                                                lagatta RE: David A. Goldfarb May 4, 2009 12:47 PM

                                                                                                Anything from the southwestern US or of Mexican origin (including Tex-Mex and old Californian, from US regions formerly parts of Mexico) will incorporate Amerindian staples.

                                                                                                Popcorn. Here, anything with maple syrup - surely you don't think the French brought it to Québec?

                                                                                            2. re: David A. Goldfarb
                                                                                              KevinB RE: David A. Goldfarb May 4, 2009 05:34 PM

                                                                                              I respectfully disagree. As others have pointed out, my home town of Montreal (and the province of Quebec) have maple syrup and candy, tourtiere, Montreal smoked meat, and of course, poutine. The only thing I could think of that is even considered "Ontarian" is the butter tart, and I'm sure someone will dispute that.

                                                                                              However, I did find two things that did originate in the GTA: Swiss Chalet chicken and Harvey's hamburgers. Both chains have spread across Canada, but they did get their start here in T.O. So I guess we have some (very) small bragging rights. (I still think Swiss Chalet has the best fries of any fast food chain!)

                                                                                              1. re: KevinB
                                                                                                wontonfm RE: KevinB May 4, 2009 08:27 PM

                                                                                                As a native Torontonian I'll pass on the right to claim Harvey's and Swiss Chalet :)

                                                                                                I'm willing however to accept the butter tart.


                                                                                                1. re: wontonfm
                                                                                                  David A. Goldfarb RE: wontonfm May 4, 2009 08:30 PM

                                                                                                  When I lived in Toronto around 1990-91, I used to spend a lot of time at the Future Cafe, so I associate Toronto with good pierogi.

                                                                                                  1. re: wontonfm
                                                                                                    buttertart RE: wontonfm May 7, 2009 10:24 AM

                                                                                                    Specifically Toronto for butter tarts? Basis for that claim? They are native to Ontario, perhaps...I have a strong personal interest in the topic. As is probably obvious.

                                                                                                    1. re: buttertart
                                                                                                      wontonfm RE: buttertart May 7, 2009 09:54 PM

                                                                                                      i wouldn't attribute the butter tart to Toronto for sure. MAYBE to Ontario though. Did a quick search and Wikipedia says that the origins are unknown but that one of the oldest recipes is from Ontario: http://en.wikipedia.org/wiki/Butter_tart


                                                                                                      1. re: buttertart
                                                                                                        lagatta RE: buttertart May 8, 2009 04:05 PM

                                                                                                        They are definitely an Upper Canadian goodie. In Québec, the similar tarte au sucre is rarely made into wee tarts, and the filling is a bit different. If Sir John A. was a fan, that would predate a "Northern Ontario" recipe, as there were few permanent settlers of British or French descent in Northern Ontario then, and they certainly aren't an Amerindian food (unlike maple syrup).

                                                                                                2. re: KiltedCook
                                                                                                  Sam Fujisaka RE: KiltedCook May 4, 2009 09:51 AM

                                                                                                  "several varieties of beans"

                                                                                                  In Cajamarca, in northern Peru, and close to the center of origin, in a few villages alone we collected, geo-referenced chancterized, grew out and recorded agronomic inofrmation for 235 different bean varieties (working on in situ conservaion). Huge numbers of traditional varieites continue to be grown in traditional bean growing areas in the Andes, central America and Mexico, and countries like Ruwanda and Burundi. We at the International Center for Tropical Agriculture have several thousand varieites in the genebank and have released near 400 new varieties over time.

                                                                                                  And don't forget potatoes and cassava - both major global foods now.

                                                                                                  1. re: Sam Fujisaka
                                                                                                    lagatta RE: Sam Fujisaka May 4, 2009 12:48 PM

                                                                                                    Sam, I'd love to read more about that centre. Will be googling it.

                                                                                                    1. re: lagatta
                                                                                                      Sam Fujisaka RE: lagatta May 4, 2009 01:14 PM


                                                                                                      1. re: Sam Fujisaka
                                                                                                        lagatta RE: Sam Fujisaka May 5, 2009 04:22 AM

                                                                                                        Yes, I' already found it but hope others will have a look too. I already knew about the seed thesaurus in northern Norway, and have read about Colombia sending samples up there. CIAT and related centres are a very important food topic, and I hope they can be discussed somewhere on the site, perhaps as a feature story.

                                                                                            3. KaimukiMan RE: StuartRebDonald May 4, 2009 12:10 AM

                                                                                              While a longtime resident of Honolulu, my long buried roots are in San Francisco... can't match the dungeness crab or the sourdough bread anywhere in the world.

                                                                                              2 Replies
                                                                                              1. re: KaimukiMan
                                                                                                alwayscooking RE: KaimukiMan May 4, 2009 08:12 AM

                                                                                                I moved from SF a few years ago (alas) and I miss the cioppino as well.

                                                                                                1. re: alwayscooking
                                                                                                  Caitlin McGrath RE: alwayscooking May 8, 2009 07:39 PM

                                                                                                  I'd say the quintessential San Francisco foods are sourdough, cioppino, and Irish coffee (invented at Buena Vista Café in the 1950s). Cioppino's certainly just a variation of Italian fish stews, and has its origins with Italian immigrant fisherman, but is very much characterized by local ingredients.

                                                                                              2. FoodFuser RE: StuartRebDonald May 4, 2009 04:04 AM

                                                                                                Here in Oklahoma, our state legislature has codified the official state meal;

                                                                                                "In 1988, Oklahoma's state legislature gave legal status to the state's official meal. Its menu includes fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas."

                                                                                                A lot of politics went into that, to include most of our major crops.

                                                                                                You, too, can write your state legislators and encourage them to give a statutory imprimatur to your local cuisine.

                                                                                                Chicken fried steak, if done properly, can be a great entree. Most usually plated with real mashed potatoes and green beans, with gravy made from the pan crispies of the breading.

                                                                                                1 Reply
                                                                                                1. re: FoodFuser
                                                                                                  TampaAurora RE: FoodFuser May 4, 2009 10:41 AM

                                                                                                  That's one big meal! More like the state's official buffet line. How do strawberries end up in the middle of a savory line up? I didn't know strawberries are grown in Oklahoma.
                                                                                                  I should talk, just about everything on your state meal list is served at every diner in the South, but most often poorly. Southern food is comfort food and should be considered a national treasure.

                                                                                                2. s
                                                                                                  Sean RE: StuartRebDonald May 4, 2009 05:11 AM

                                                                                                  North Kingstown, Rhode Island - Clam cakes and chowda...

                                                                                                  2 Replies
                                                                                                  1. re: Sean
                                                                                                    Vetter RE: Sean May 4, 2009 06:03 PM

                                                                                                    My Charlestown-origin sweetie wants to clarify-- that's CLEAR broth chowda, right?

                                                                                                    1. re: Vetter
                                                                                                      Sean RE: Vetter May 8, 2009 05:11 AM

                                                                                                      Yes, but I prefer the more creamy myself...

                                                                                                  2. bayoucook RE: StuartRebDonald May 4, 2009 07:20 AM

                                                                                                    I live only thirty minutes away in SoMS - love that salad. Could you recommend a couple of good seafood restaurants in Mobile? I saw Wintzell's in your bio - we almost ate there last week but went to Bone Fish instead. Also rec a fine dining place? (thanks)

                                                                                                    1. m
                                                                                                      MattInNJ RE: StuartRebDonald May 4, 2009 08:14 AM

                                                                                                      NJ Sloppy Joe, pork roll,

                                                                                                      NewProvidence NJ

                                                                                                      1. Passadumkeg RE: StuartRebDonald May 4, 2009 08:24 AM

                                                                                                        Hancock County, Maine: sweet Maine shrimp in the winter, fried clams, scallops, lobster and blueberry pie for dessert. Pickled periwinkles for an app.

                                                                                                        1. c
                                                                                                          chilihead RE: StuartRebDonald May 4, 2009 11:13 AM

                                                                                                          One of the first signs of Spring here in Burlington Vermont is the reappearance of Beansie's Hot Dog Bus, a retrofitted school bus that parks in between the police station and Waterfront Park. They serve a Michigan Dog, which is a sweet chili/sloppy joe tomato sauce. Why Michigan, no one knows.
                                                                                                          While not great chow, it is an institution.

                                                                                                          2 Replies
                                                                                                          1. re: chilihead
                                                                                                            Jimbosox04 RE: chilihead May 4, 2009 11:48 AM

                                                                                                            Nice !!!! Sounds awesome !

                                                                                                            1. re: Jimbosox04
                                                                                                              jacobp RE: Jimbosox04 May 4, 2009 12:31 PM

                                                                                                              Natchitoches Meat Pies, and crawfish everything.

                                                                                                          2. switters RE: StuartRebDonald May 4, 2009 06:11 PM

                                                                                                            In upstate new york, we have...
                                                                                                            half moons (they're not called black and white cookies).
                                                                                                            chicken riggies
                                                                                                            salt potatoes

                                                                                                            1. Popkin RE: StuartRebDonald May 4, 2009 08:25 PM

                                                                                                              CA central valley (ceres, modesto, turlock, etc....)

                                                                                                              Taco trucks. Carne asada on two little corn tortillas, topped with onion and cilantro, and sometimes a squeeze of lemon or lime. When mr. popkin was still driving a big rig doing long haul, the thing I most missed about home was the taco trucks, and that was the first thing we got whenever we got back :)

                                                                                                              1. Fritter RE: StuartRebDonald May 7, 2009 09:58 AM

                                                                                                                Coney Dogs!

                                                                                                                14 Replies
                                                                                                                1. re: Fritter
                                                                                                                  Alfred G RE: Fritter May 9, 2009 10:03 PM

                                                                                                                  I always wanted to know what a Coney Dog was. I grew up in Brooklyn, NY (where Coney Island is) and I never heard of a Coney Dog before. Could you explain?

                                                                                                                  1. re: Alfred G
                                                                                                                    kchurchill5 RE: Alfred G May 10, 2009 07:12 AM

                                                                                                                    A lot of people say originally developed in the Detroit area, who knows. But traditionally they are a hot dog made from beef, topped with a beanless chili, diced onion and yellow mustard.

                                                                                                                    1. re: Alfred G
                                                                                                                      Sam Fujisaka RE: Alfred G May 10, 2009 08:05 AM

                                                                                                                      We had Coney Island Reds when I grew up in Fresno. I looked for them in Coney Island - but found nothing!

                                                                                                                      1. re: Sam Fujisaka
                                                                                                                        kchurchill5 RE: Sam Fujisaka May 10, 2009 08:19 AM

                                                                                                                        I was to corney island twice and had them both times, probably 15-20 years ago. We also had them in Detroit growing up all the time. Even down here there is a hot dog place and they serve the same dog and call it the Coney Dog

                                                                                                                        1. re: Sam Fujisaka
                                                                                                                          alanbarnes RE: Sam Fujisaka May 10, 2009 10:29 AM

                                                                                                                          The story I've heard is that the coney (a/k/a coney dog) - a hot dog with chili, onions, mustard, and maybe cheese - isn't named for Coney Island in New York, but for Coney Island amusement park outside Cincinnati, Ohio (est. 1886 as "Grove Park, the Coney Island of the West"). Legend is that hot dog vendors there began putting chili, cheese, and other such toppings on hot dogs in an effort to outdo one another.

                                                                                                                          Coneys are served at every Cincinnati chili parlor (Skyline, Goldstar, etc.). They inspired a type of independently-owned restaurant (American Coney Island, George's Coney Island, etc.) in Detroit. And they gave their name to a chain in Tulsa (Coney I-Lander). The chilis evolved over time - a coney dog in Detroit is very different than a Skyline cheese coney - but the name stuck.

                                                                                                                        2. re: Alfred G
                                                                                                                          Fritter RE: Alfred G May 10, 2009 11:10 AM

                                                                                                                          Coney Dogs were invented in Mi. They have nothing to do with Coney Island NY or the "coney Island" restaurants that can be found in OH or MI.
                                                                                                                          I know it's Wikipedia but it's so much easier to give you this link than write a big post that says essentially the same.
                                                                                                                          The one thing that is probably a bit deceptive in the description is that while Detroit coney sauce resembles beanless chili the authentic stuff is made from ground organ meat.




                                                                                                                          1. re: Fritter
                                                                                                                            bigfellow RE: Fritter May 10, 2009 11:16 AM

                                                                                                                            A similar dog called the michigan can be found in Montreal and northern New York state. http://en.wikipedia.org/wiki/Michigan...

                                                                                                                            1. re: Fritter
                                                                                                                              Alfred G RE: Fritter May 10, 2009 01:49 PM

                                                                                                                              Many thanks for the clarification. I knew that the hot dog of my childhood (Nathan's) could not have been what was described. Since the Coney dog didn't and doesn't exist in Coney Island (NY) I wonder how kchurchill5 had it "twice".

                                                                                                                              1. re: Alfred G
                                                                                                                                Fritter RE: Alfred G May 11, 2009 12:24 AM

                                                                                                                                I've never been to Nathan's but I hope to try them some day. If you make it to Detroit both Lafayette and American are down town and worth a visit.

                                                                                                                              2. re: Fritter
                                                                                                                                kchurchill5 RE: Fritter May 10, 2009 05:13 PM

                                                                                                                                Somehow I would just like to remember it as beanless chili with beef hotdogs and NOT know anything else.

                                                                                                                                I still like them however.

                                                                                                                                1. re: kchurchill5
                                                                                                                                  Fritter RE: kchurchill5 May 11, 2009 12:19 AM

                                                                                                                                  LOL Your probably not alone and today it may well be one of the reasons that the sauce is a secret.
                                                                                                                                  OTOH you get to have a dog and keep up with the latest trend by eating offal!

                                                                                                                                  1. re: Fritter
                                                                                                                                    Sean RE: Fritter May 11, 2009 04:52 AM

                                                                                                                                    In RI we have a version that is locally known as a "Hot Weiner", "Hot weinies" or "Gaggers" (pronounced "gaggas")


                                                                                                                                    1. re: Sean
                                                                                                                                      laliz RE: Sean May 13, 2009 05:23 PM

                                                                                                                                      I grew up in NW PA and there was a dinor (proper NW PA spelling BTW) named "Greek's" that served coney dogs. My father would order them, but they were too hot and spicy for my childhood tastebuds. My memory is of fiery chili and mustard and onions.

                                                                                                                                      Greek's is still there as of 1 1/2 years ago, but I did not peruse the menu when I was there. i will next time, and I will try a coney dog.

                                                                                                                                      1. re: Sean
                                                                                                                                        Fritter RE: Sean May 14, 2009 03:42 AM

                                                                                                                                        That sounds good!

                                                                                                                            2. mtngirlnv RE: StuartRebDonald May 7, 2009 10:37 AM

                                                                                                                              In Las Vegas??? Overpriced food at celebrity chef restaurants. And chicken fingers seem to be ubiquitous.

                                                                                                                              5 Replies
                                                                                                                              1. re: mtngirlnv
                                                                                                                                bigfellow RE: mtngirlnv May 7, 2009 10:39 AM

                                                                                                                                If I've said it once, I've said it a thousand times people: Chickens just don't have any fingers!

                                                                                                                                1. re: bigfellow
                                                                                                                                  lagatta RE: bigfellow May 8, 2009 04:20 PM

                                                                                                                                  Neither do fish, much less than chickens do actually (if you look at chicken feet, they do have sort-of-toes). But fish fingers are an old childhood staple. Much older than "chicken fingers".

                                                                                                                                  1. re: lagatta
                                                                                                                                    Caitlin McGrath RE: lagatta May 8, 2009 07:43 PM

                                                                                                                                    Whereas in the US, the chicken comes in fingers, but the fish comes in sticks. Go figure.

                                                                                                                                    1. re: Caitlin McGrath
                                                                                                                                      kattyeyes RE: Caitlin McGrath May 8, 2009 07:51 PM

                                                                                                                                      "You ever catch a minced fish?!!!" :)

                                                                                                                                      1. re: kattyeyes
                                                                                                                                        linguafood RE: kattyeyes May 9, 2009 05:08 AM

                                                                                                                                        OMG. I HATE that commercial. That preposterous little brat would be lucky to get any dinner at all in my house.

                                                                                                                              2. g
                                                                                                                                ginael RE: StuartRebDonald May 7, 2009 10:46 AM

                                                                                                                                San Diego: fish tacos

                                                                                                                                Tempe, AZ: burritos enchilada style

                                                                                                                                1. roxlet RE: StuartRebDonald May 7, 2009 12:49 PM

                                                                                                                                  Bronxville, NY - Gin

                                                                                                                                  1. j
                                                                                                                                    jeffandnat RE: StuartRebDonald May 7, 2009 08:46 PM

                                                                                                                                    Los Angeles: French Dip Sandwich originated at Phillipe's

                                                                                                                                    1. k
                                                                                                                                      KristieB RE: StuartRebDonald May 7, 2009 09:41 PM

                                                                                                                                      My hometown of Bradford, Pa has a sandwich called a Beef on Weck. It is slow-roasted beef on a kummelweck roll. Basically this is a hard kaiser roll with caraway seeds and kosher salt baked on top. The bun is drizzled with a little of the beef juices, the beef piled high. Traditionally horseradish is added by the diner. You order the beef to whatever done-ness you prefer. If you are ever in Bradford stop by Beef Eaters. Or the Beef-n-Barrel just across the border in Olean, NY has good Beef on Weck also. Actually the Olean restaurant has been serving their speciality for about 30 years.

                                                                                                                                      Bradford also has a large Italian-American population so italian sausage on a long roll with sauteed peppers and onions is also an iconic sandwich there.

                                                                                                                                      Now that I am in the Chicago area I have fallen in love with Italian Beef sandwiches. Beef simmered with peppers, onions, garlic and piled high on a long roll. Hot peppers and giardinieri to top it off. No cheese necessary, but plenty of napkins as it is a messy sandwich, but well worth the juice trying to run down your elbow.

                                                                                                                                      8 Replies
                                                                                                                                      1. re: KristieB
                                                                                                                                        KevinB RE: KristieB May 10, 2009 11:14 AM

                                                                                                                                        I've been eating "beef on a weck" in Buffalo, NY since I was a university student in the 1970's. Don't know where it originated, but it's pretty popular in upstate NY.

                                                                                                                                        1. re: KevinB
                                                                                                                                          kchurchill5 RE: KevinB May 10, 2009 05:16 PM

                                                                                                                                          Of course beef of weck or "wick" kummelwick. Worked at a buffalo bar, basically a kaiser roll with coarse grain or pretzel salt and caraway seeds. good thin sliced beef and au ju. The top was always soaked for a minute in the au jus and topped, and of course a creamy horsey sauce. Amazing sandwich.

                                                                                                                                          1. re: kchurchill5
                                                                                                                                            Passadumkeg RE: kchurchill5 May 10, 2009 05:24 PM

                                                                                                                                            When I ran a diplomatic school in Helsinki, our "sister" school was In Hamburg. Hit beef on weck first thing, to hell w/ wings!

                                                                                                                                            1. re: Passadumkeg
                                                                                                                                              kchurchill5 RE: Passadumkeg May 10, 2009 05:28 PM

                                                                                                                                              I love the sandwich, when I first worked as a bartender at the restaurant I was "what is this," I love it still do and I still make it at home. I cheat and make my own kaiser rolls with the salt and caraway, but I love to make it when I can. I actually did a whole Buffalo party once and did it from scratch and they were awesome!!

                                                                                                                                              Screw the wing, hello BOW!!

                                                                                                                                              1. re: kchurchill5
                                                                                                                                                sbp RE: kchurchill5 May 14, 2009 10:29 AM

                                                                                                                                                Buffalo is a CH dream. So many "fast food" specialties that aren't "fast food" at all. Yes, chicken wings (not breaded-ever) and beef on weck (extra horseradish and ketchup on mine, please), but also Ted's charcoal grilled Sahlens hot dogs with a side of super crispy fresh onion rings. Sponge Candy; Anderson's frozen custard and lemon ice; loganberry drink.

                                                                                                                                                1. re: sbp
                                                                                                                                                  kchurchill5 RE: sbp May 14, 2009 10:53 AM

                                                                                                                                                  Sahlens are great agreed, I do like those, although 1 I had I hated, I don't think Sahlen. Sponge candy ??? Lemon Ice ??? yes forgot that and good. Loganberry didn't have.

                                                                                                                                                2. re: kchurchill5
                                                                                                                                                  KristieB RE: kchurchill5 May 15, 2009 04:33 PM

                                                                                                                                                  I can remember when a friend from Bradford moved to Eau Claire, WI and was searching high and low for kummelweck rolls. Finally she called me and I had to let her down by telling her you can't get them outside of the Buffalo-Bradford area. And bringing them home from there and freezing them doesn't work. The salt and seeds just fall off. Though you can brush them with beaten egg whites and sprinkle more on and re-bake them for about 6 minutes.

                                                                                                                                                  1. re: KristieB
                                                                                                                                                    kchurchill5 RE: KristieB May 16, 2009 06:08 AM

                                                                                                                                                    Actually it is nothing more than a kaiser roll with caraway seeds and salt pretzel salt. You can make them at home but for some reason they never tasted the same. This is the recipe I used and seems to work well, maybe just because I had to make them they tasted different.


                                                                                                                                        2. cuccubear RE: StuartRebDonald May 8, 2009 12:36 PM

                                                                                                                                          This was a tough one. I polled a few people I know and we all agreed that here in Harrisonburg, VA, the quintessential food, or at least the food that has the most familiarity and greatest reknown is the chili dog from Jess’ Quicklunch, located at 22 South Main Street.

                                                                                                                                          The diner is a local landmark and there is hardly a person in a 30 mile radius who has never partaken of this local “delicacy”.

                                                                                                                                          Oddly enough, there really isn’t anything special about it at all. It’s a thin hot dog on plain bun, with chili and/or onions. I don’t know why they taste so good, much better than from anywhere else. The running joke is their extremely well-seasoned grill hasn’t been cleaned since they opened, lol.

                                                                                                                                          1. a
                                                                                                                                            Avalondaughter RE: StuartRebDonald May 8, 2009 12:41 PM

                                                                                                                                            I live in Mamaroneck, NY, a NYC suburb and we have two insititutions.

                                                                                                                                            One is Sal's Pizza. The place has been there forever. It's a staple for families and high school students and just about everyone in the neighborhood. Everyone who grew up in the area grew up on Sal's pizza. The line goes out the door every night.

                                                                                                                                            The other is Walter's Hot Dogs. It's a big hot dog stand that looks like a pagoda. They have their own hot dog recipe. You can't top the dogs with anything other than ketchup and mustard. When it's open in the summer, it's also always crowded.

                                                                                                                                            1. patrickevanshylton RE: StuartRebDonald May 8, 2009 02:29 PM

                                                                                                                                              I live in Hampton Roads, Virginia, which is the moniker for a collection of cities and other municipalities at the mouth of the Chesapeake Bay, including: Norfolk, Virginia Beach, Portsmouth, Suffolk, Chesapeake, Smithfield, Newport News, Hampton, the Eastern Shore, York County and Williamsburg.

                                                                                                                                              We have eight distinct Culinary Calling Cards in our region - food that either has its roots here, or food that we have a true affinity with.

                                                                                                                                              These are:

                                                                                                                                              1. Blue Crab
                                                                                                                                              2. Oysters
                                                                                                                                              3. Fresh catch, especially rockfish and flounder
                                                                                                                                              4. Fresh vegetables, especially tomatoes and corn
                                                                                                                                              5. Fresh fruit, especially strawberries and watermelon
                                                                                                                                              6. Pulled pork barbecue
                                                                                                                                              7. Virginia-style (gourmet, large sized) peanuts
                                                                                                                                              8. Country ham, such as the traditional Smithfield ham

                                                                                                                                              We are fortunate to have the Atlantic Ocean and Chesapeake Bay right here, as well as good farm land. I love our region and our good eats.

                                                                                                                                              Chef Patrick

                                                                                                                                              1. Peg RE: StuartRebDonald May 10, 2009 07:38 AM

                                                                                                                                                Bristol (UK) - cider. That's hard cider in US terms. Or very very very hard cider. Scrumpy, in UK terminology. Cloudy, with a heavy sediment for preference. Known to cause brain damage (really).

                                                                                                                                                1. c
                                                                                                                                                  contessa15 RE: StuartRebDonald May 10, 2009 05:31 PM

                                                                                                                                                  I am happy to be the first to mention Philadelphia and our wonderful contributions to the culinary world:
                                                                                                                                                  wiz wit or wit out (a cheesesteak with cheese wiz and friend onions)
                                                                                                                                                  Tastykake, the butterscotch krimets are deeply ingrained in my childhood memories
                                                                                                                                                  Hoagie, this is just a sub but for some reason all southeast PA-er's call it a hoagie
                                                                                                                                                  pickled watermelon rind- this is an Amish specialty and much better than it sounds
                                                                                                                                                  scrapple, not a personal favorite but a philadelphia-region specialty for sure.

                                                                                                                                                  i hope other Philadelphian's add on to this short list, i know im missing things!

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: contessa15
                                                                                                                                                    alwayscooking RE: contessa15 May 10, 2009 05:34 PM

                                                                                                                                                    Cream cheese?

                                                                                                                                                    1. re: alwayscooking
                                                                                                                                                      kattyeyes RE: alwayscooking May 10, 2009 06:44 PM

                                                                                                                                                      Nope, NY (I originally thought so, too). Add this little bit of info to the list of many things I've learned on Chowhound. And, if I remember correctly, thanks BobB!

                                                                                                                                                    2. re: contessa15
                                                                                                                                                      Passadumkeg RE: contessa15 May 10, 2009 06:09 PM

                                                                                                                                                      Pork sandwich
                                                                                                                                                      Sing for me: "Tastykake cake and pies." Hmmmmm.

                                                                                                                                                      1. re: contessa15
                                                                                                                                                        Fydeaux RE: contessa15 Nov 8, 2009 04:37 PM

                                                                                                                                                        Frank's Black Cherry Wishniak.

                                                                                                                                                      2. Passadumkeg RE: StuartRebDonald May 10, 2009 06:13 PM

                                                                                                                                                        Nobody's mentioned Albuquerque, so here goes: A stuffed green chile sopapailla, Frito Pies and stacked Christmas enchiladas (Christmas? With red and green chile sauce.).

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: Passadumkeg
                                                                                                                                                          Passadumkeg RE: Passadumkeg May 18, 2009 02:37 AM

                                                                                                                                                          Do stuffed sopapaillas exist outside New Mexico?

                                                                                                                                                        2. d
                                                                                                                                                          duck833 RE: StuartRebDonald May 10, 2009 07:19 PM

                                                                                                                                                          Oregon really has nothing in the way of quintessential food to speak of. Hazelnuts of course are very available. We do have lots of small local producers that are growing and raising wonderful food for our tables. Farmers markets are doing a great business in season.

                                                                                                                                                          Instead of food I think Oregon is known for great Pinot Noir and a huge hand crafted micro beer industry. No food, just alcohol.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: duck833
                                                                                                                                                            calalilly RE: duck833 May 11, 2009 02:28 PM

                                                                                                                                                            Calistoga, CA:

                                                                                                                                                            Forni, Brown and Welsh greens

                                                                                                                                                            1. re: calalilly
                                                                                                                                                              occula RE: calalilly May 13, 2009 02:29 PM

                                                                                                                                                              In Springfield, IL our culinary claim to fame is the 'horseshoe sandwich':

                                                                                                                                                              layered, from the bottom:
                                                                                                                                                              texas toast
                                                                                                                                                              meat (typically a burger patty, but anything goes really - chicken strips, pork chops, sliced turkey, etc etc)
                                                                                                                                                              french fries
                                                                                                                                                              cheese sauce

                                                                                                                                                              I've seen 'em with the fries on top of the cheese sauce, but I think cheese-on-top is probably more typical. it's awesome but lethal. Cheese sauce is hotly contested: a nice robust mildly spicy sauce including beer is tops.

                                                                                                                                                          2. l
                                                                                                                                                            laliz RE: StuartRebDonald May 13, 2009 05:34 PM

                                                                                                                                                            Los Angeles ~~ besides the French Dip is the original home of the Cobb Salad, Hot Fudge, and In n Out.

                                                                                                                                                            However, the quintessential food is impossible to define today. There is Little Saigon, Little Tokyo, China Town, San Gabriel Valley, Little Ethiopia, Thai Town, Koreatown, East Los Angeles (2nd largest Mexican city in North America, only Mexico City is larger). The huge immigrant population affects greatly the food associated w/the city.

                                                                                                                                                            1. TongoRad RE: StuartRebDonald May 13, 2009 05:34 PM

                                                                                                                                                              I guess I won't claim NYC, it's already been mentioned, but let's see...what can we claim in my adopted home region of northeast NJ...

                                                                                                                                                              The best I can come up with are deep fried hot dogs- sort of a mild pork/veal/beef type, and kinda large (5 to a pound, maybe), that really grow on you after you've had a few. And at that point you have to get them at the hot dog joints because you definitely can't replicate them at home. Think Rutt's Hutt or Hiram's, but we do have a local place up here in Dumont called Jolly Nick's that also fits the bill.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: TongoRad
                                                                                                                                                                Passadumkeg RE: TongoRad May 13, 2009 05:38 PM

                                                                                                                                                                Make mine a cremator!

                                                                                                                                                              2. KaimukiMan RE: StuartRebDonald May 14, 2009 12:20 AM

                                                                                                                                                                Now that there are umpteen answers, just because it is the quintessential food of your town does that mean it had to be "invented" there? San Francisco Sourdough is world famous, but we all know that sourdough was around when San Francisco was still hidden from Europeans in a perpetual fog bank. Same goes for chicago deep dish pizza and Coney Island hot dogs.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: KaimukiMan
                                                                                                                                                                  Passadumkeg RE: KaimukiMan May 14, 2009 03:07 AM

                                                                                                                                                                  Spam in Hawaii!

                                                                                                                                                                  1. re: KaimukiMan
                                                                                                                                                                    Fritter RE: KaimukiMan May 14, 2009 03:46 AM

                                                                                                                                                                    I think just about any one that grew up in a Northern Mi resort town could say fudge is the quintessential food where they grew up much like the lobster roll in Me.
                                                                                                                                                                    If you want to trade some fudge and coneys for fresh ono just let me know!

                                                                                                                                                                    1. re: Fritter
                                                                                                                                                                      kchurchill5 RE: Fritter May 14, 2009 05:20 AM

                                                                                                                                                                      Mackinaw Island fudge. WOW, the best. Petosky, Charlevoix, Leelenaw, Iron City. Takes me back.

                                                                                                                                                                    2. re: KaimukiMan
                                                                                                                                                                      Ed Dibble RE: KaimukiMan May 19, 2009 02:26 PM

                                                                                                                                                                      Gotta disagree about SF Sourdough. Yeh, sourdough has been around forever - but SF has a unique wild yeast/bacteria mix that makes its bread unique. No matter how hard you try, you cannot make SF Sourdough anywhere outside the greater SF Bay area unless you continually fly in starter from SF.

                                                                                                                                                                    3. c
                                                                                                                                                                      cimui RE: StuartRebDonald May 14, 2009 04:43 AM

                                                                                                                                                                      no one here from KY, huh? we have a few state-wide specialties, not necessarily specific to my hometown of Lexington:

                                                                                                                                                                      - mint juleps
                                                                                                                                                                      - bourbon
                                                                                                                                                                      - chocolate bourbon balls
                                                                                                                                                                      - corn pudding / spoonbread served with honey and butter
                                                                                                                                                                      - barbecued mutton (Owensboro)
                                                                                                                                                                      - KY hot brown (Louisville)
                                                                                                                                                                      - derby pie (Louisville)
                                                                                                                                                                      - country ham with gravy (probably pan Appalachian)
                                                                                                                                                                      - benedictine spread (Louisville)
                                                                                                                                                                      - squirrel burgoo (Appalachia)

                                                                                                                                                                      14 Replies
                                                                                                                                                                      1. re: cimui
                                                                                                                                                                        kattyeyes RE: cimui May 14, 2009 05:31 AM

                                                                                                                                                                        You had me at chocolate bourbon balls (mmmmmmm!) and lost me at squirrel burgoo. ;)

                                                                                                                                                                        1. re: kattyeyes
                                                                                                                                                                          cimui RE: kattyeyes May 14, 2009 06:22 AM

                                                                                                                                                                          that's ok. i lost myself at benedictine spread. ;)

                                                                                                                                                                          squirrel burgoo is increasingly rare because folks don't like to go to the trouble of skinning and gutting so many tiny squirrels for a single pot of burgoo and chicken has become ever so much cheaper. but if you ever have the chance to try the real thing, you should. it's good! the flavor is sort of similar to chicken, but the texture is much more interesting.

                                                                                                                                                                          1. re: cimui
                                                                                                                                                                            laliz RE: cimui May 14, 2009 09:48 AM

                                                                                                                                                                            "but the texture is much more interesting"

                                                                                                                                                                            LOL. Still no sale

                                                                                                                                                                            1. re: laliz
                                                                                                                                                                              kchurchill5 RE: laliz May 14, 2009 10:10 AM

                                                                                                                                                                              Sorry no sale here either

                                                                                                                                                                              1. re: laliz
                                                                                                                                                                                cimui RE: laliz May 14, 2009 10:35 AM

                                                                                                                                                                                ah well, guess you're holding out for squirrel brains, our other regional specialty. =P

                                                                                                                                                                                1. re: cimui
                                                                                                                                                                                  cuccubear RE: cimui May 14, 2009 10:50 AM

                                                                                                                                                                                  Folks here would fit in with folks there...

                                                                                                                                                                                  Other specialties of my area are pig brains (the kind you buy in a bucket in the grocery) and squirrel gravy. (One doesn't necessarily go with the other.) :-\

                                                                                                                                                                                  1. re: cimui
                                                                                                                                                                                    kchurchill5 RE: cimui May 14, 2009 10:55 AM

                                                                                                                                                                                    I'll pass again, lol.

                                                                                                                                                                                    I just don't get it. but that is ok, everyone has their won't try or don't want to try dishes.

                                                                                                                                                                                    I'll pass of cuccubear too, sorry no offense really.

                                                                                                                                                                                    1. re: kchurchill5
                                                                                                                                                                                      cuccubear RE: kchurchill5 May 14, 2009 10:59 AM

                                                                                                                                                                                      I don't blame you in the least!

                                                                                                                                                                                2. re: cimui
                                                                                                                                                                                  Sam Fujisaka RE: cimui May 14, 2009 11:11 AM

                                                                                                                                                                                  Squirrel burgoo done correctly is great!

                                                                                                                                                                                  1. re: Sam Fujisaka
                                                                                                                                                                                    Fritter RE: Sam Fujisaka May 14, 2009 11:13 AM

                                                                                                                                                                                    Indeed. Tree rat makes a fine meal.

                                                                                                                                                                                    1. re: Sam Fujisaka
                                                                                                                                                                                      cimui RE: Sam Fujisaka May 14, 2009 11:59 AM

                                                                                                                                                                                      i think it's going to be the next big thing once this whole bacon trend dies down!

                                                                                                                                                                                      1. re: cimui
                                                                                                                                                                                        alanbarnes RE: cimui May 14, 2009 12:21 PM

                                                                                                                                                                                        The Brits aren't going to wait that long.


                                                                                                                                                                                        1. re: alanbarnes
                                                                                                                                                                                          cimui RE: alanbarnes May 14, 2009 12:54 PM

                                                                                                                                                                                          huh. you always have an interesting article up your sleeve, alanbarnes.

                                                                                                                                                                                          folks in the US ought to retaliate by eating British reds. it's the patriotic thing to do.

                                                                                                                                                                                      2. re: Sam Fujisaka
                                                                                                                                                                                        cuccubear RE: Sam Fujisaka May 14, 2009 01:36 PM

                                                                                                                                                                                        I would probably be cool with eating a squirrel. I liked the rabbit I had once. But I simply have no interest in eating a brain.

                                                                                                                                                                                3. jhk1206 RE: StuartRebDonald May 14, 2009 12:32 PM

                                                                                                                                                                                  Very cool topic - here in the lovely Southern Tier of New York (which is upstate from 'the' city, if that makes any sense...), our specialty is the spiedie. Cubed marinated meat (originally lamb, then typically pork or beef, but much more chicken nowadays) cooked on a grill (typically) on a skewer, then placed on a slice of italian bread. Started here in the Binghamton area - you can get them in many places here, but the best are to make and marinate your own. You can buy the marinade, or make your own version of that as well .

                                                                                                                                                                                  We even have a festival here to celebrate them...

                                                                                                                                                                                  http://en.wikipedia.org/wiki/Spiedies - in case you're curious.

                                                                                                                                                                                  1. Rmis32 RE: StuartRebDonald May 14, 2009 06:15 PM

                                                                                                                                                                                    Brooklyn - Egg Creams, Manhattan Special, Shatzkin's Knishes (alas, no more), Nathan's hot dogs (not to be confused w/ NYC's dirty water hot dogs), Di Fara's pizza and Peter Luger's steak.

                                                                                                                                                                                    8 Replies
                                                                                                                                                                                    1. re: Rmis32
                                                                                                                                                                                      Alfred G RE: Rmis32 May 15, 2009 02:46 PM

                                                                                                                                                                                      I'm also from Brooklyn but never heard of a Manhattan Special. What is it? Miss those Bklyn egg creams. Ever have a coffee egg cream?

                                                                                                                                                                                      1. re: Alfred G
                                                                                                                                                                                        David A. Goldfarb RE: Alfred G May 15, 2009 02:51 PM

                                                                                                                                                                                        Manhattan Special is a coffee soda. I could go for one right now.

                                                                                                                                                                                        1. re: David A. Goldfarb
                                                                                                                                                                                          Alfred G RE: David A. Goldfarb May 16, 2009 01:49 PM

                                                                                                                                                                                          I think I remember seeing them -- glass bottle, yellow label with the Manhattan skyline. I know just where to get one and I'm going now.

                                                                                                                                                                                        2. re: Alfred G
                                                                                                                                                                                          Rmis32 RE: Alfred G May 17, 2009 08:34 PM

                                                                                                                                                                                          Not coffee, but in summer I make an almond egg cream, using orzata syrup.

                                                                                                                                                                                          1. re: Rmis32
                                                                                                                                                                                            kattyeyes RE: Rmis32 May 18, 2009 12:22 PM

                                                                                                                                                                                            I love almond anything! I already have an official egg cream glass with measurements and orzata, so I will have to give it a try.

                                                                                                                                                                                            I was always intrigued by egg creams, having read about them over time, but I didn't dig that U-Bet syrup when I tried it. Orzata's another story, though. Thanks for the suggestion!

                                                                                                                                                                                            1. re: kattyeyes
                                                                                                                                                                                              Rmis32 RE: kattyeyes May 18, 2009 08:24 PM

                                                                                                                                                                                              The key to a good egg cream is to get a nice creamy head of foam. After putting in the syrup & milk, hold a spoon over the glass & pour some seltzer so that it cascades over the spoon and into the glass. This creates the foam, but once you have a decent head, pull spoon away or you'll get a glass full of bubbles. The art of making good egg creams is getting the head right. Good luck!

                                                                                                                                                                                              1. re: Rmis32
                                                                                                                                                                                                David A. Goldfarb RE: Rmis32 May 19, 2009 05:05 AM

                                                                                                                                                                                                "Pour some seltzer"? If it's not from a siphon bottle, I'm not entirely sure it's really seltzer.

                                                                                                                                                                                                1. re: Rmis32
                                                                                                                                                                                                  kattyeyes RE: Rmis32 May 19, 2009 05:39 AM

                                                                                                                                                                                                  OK, cool--I'm familiar with that spoon trick from making layered shots. Because orzata is so sweet, I'm guessing you probably put less of it in than the U-Bet (it's been too long for me to remember how sweet U-B might have been). Will have to play around with it. Thank you!

                                                                                                                                                                                        3. Eat_Nopal RE: StuartRebDonald May 14, 2009 07:07 PM

                                                                                                                                                                                          I don't see a response for Mexico City... so here goes:

                                                                                                                                                                                          Pre Hispanic Dishes Inherited From Tenochtitlan / Texcoco Lagoon Communities Still Popular Today

                                                                                                                                                                                          Duck in Mole Verde
                                                                                                                                                                                          Huazontles stewed with Beans
                                                                                                                                                                                          Tomato-Jalapeno sauces
                                                                                                                                                                                          Acociles (Cambarellus) a family of Cray Fish endemic to Central & Southern Mexico
                                                                                                                                                                                          Huitlacoche (Fungus that grows on Corn) particularly served on big quesadillas made from fresh corn masa

                                                                                                                                                                                          Contemporary Classics

                                                                                                                                                                                          Tacos Al Pastor
                                                                                                                                                                                          Bacon Wrapped Hot Dogs
                                                                                                                                                                                          Enchiladas Suizas
                                                                                                                                                                                          Carne a la Tampiquena
                                                                                                                                                                                          Tortas (Pepito, Milanesa, Pechuga Enchipotlada)

                                                                                                                                                                                          5 Replies
                                                                                                                                                                                          1. re: Eat_Nopal
                                                                                                                                                                                            laliz RE: Eat_Nopal May 15, 2009 09:24 AM

                                                                                                                                                                                            I love enchiladas suizas

                                                                                                                                                                                            1. re: laliz
                                                                                                                                                                                              Eat_Nopal RE: laliz May 15, 2009 05:02 PM

                                                                                                                                                                                              Yup classic dish invented by a cook at Sanborn's There is of course a lot more dishes endemic to Mexico City... I just quickly put together some of the more glaring.

                                                                                                                                                                                              1. re: Eat_Nopal
                                                                                                                                                                                                KaimukiMan RE: Eat_Nopal May 16, 2009 08:45 AM

                                                                                                                                                                                                bacon wrapped hot dogs, now that is glaring in a list of mexican food.

                                                                                                                                                                                                1. re: KaimukiMan
                                                                                                                                                                                                  Eat_Nopal RE: KaimukiMan May 16, 2009 11:55 AM

                                                                                                                                                                                                  I guess Hot Cakes con Cajeta (Goat Milk Dulce de Leche from Celaya) would probably be pretty glaring as well.

                                                                                                                                                                                                  There are also the Potato Chip vendors at every Street Market... fresh fried drenched in table salsa.

                                                                                                                                                                                            2. re: Eat_Nopal
                                                                                                                                                                                              Eat_Nopal RE: Eat_Nopal May 18, 2009 04:57 PM

                                                                                                                                                                                              In a city of 20MM+ people, 700+ years of continuous food innovation, and 100,000+ prepared food vendors, you can fill up entire books of Quintessential foods & local inventions... if you understand Spanish this guy is starting to get good at documenting the Blue Collar side of Mexico City's food offering:


                                                                                                                                                                                            3. k
                                                                                                                                                                                              KristieB RE: StuartRebDonald May 15, 2009 04:39 PM

                                                                                                                                                                                              I was just thinking that Bradford, PA has another culinary contribution. Ramps or leeks whichever, are a spring tradition in Bradford. They just had their annual Stink Fest. I can remember the boys being thrown out of school for stinking to high heaven every spring during the digging season. They are the culinary gift that keeps on giving. I can remember my grandmother taking Nullo tablets to counteract the awesome power of Leek Breath and Leek B.O. before going back to work at the hospital. But the stink aside, they are a very tasty spring tonic for those who are brave enough to indulge.

                                                                                                                                                                                              1. l
                                                                                                                                                                                                lvanleer RE: StuartRebDonald May 17, 2009 01:00 PM

                                                                                                                                                                                                Well I live outside of Washington DC and I would have to say DC is known for its' Senate Bean Soup and Ben's Chili Bowl Half-Smokes.

                                                                                                                                                                                                1. Passadumkeg RE: StuartRebDonald May 18, 2009 02:39 AM

                                                                                                                                                                                                  I've been waiting for Jdog, but here goes.
                                                                                                                                                                                                  The New Jersey Sloppy Joe; not the ground beef BBQ sandwich at all.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Passadumkeg
                                                                                                                                                                                                    zeed RE: Passadumkeg May 18, 2009 03:28 PM

                                                                                                                                                                                                    Northeastern NJ. Deep fried hot dogs with chili sauce,onions,& mustard. Taylor pork roll (commonly called Taylor Ham ) on a hard roll w/ or wo american cheese. Ketchup is also an option. And of course, Italian food. My favorite hot dog joint is Johnny & Hanges but The Hot Grill is also incredible

                                                                                                                                                                                                    1. re: zeed
                                                                                                                                                                                                      Passadumkeg RE: zeed May 18, 2009 03:39 PM

                                                                                                                                                                                                      Don't forget a fried egg on the Taylor Pork Roll and on a Kaiser Roll!
                                                                                                                                                                                                      Butter Roll
                                                                                                                                                                                                      Italian Hot Dog
                                                                                                                                                                                                      Down south: Panzarotti
                                                                                                                                                                                                      I grew up on Hot Dog Johnny's up by the Gap, and a place called the Greeks in South River for my first addiction to chili dogs.

                                                                                                                                                                                                  2. a
                                                                                                                                                                                                    acooknamedmike RE: StuartRebDonald May 18, 2009 05:18 PM

                                                                                                                                                                                                    Vancouver, B.C.

                                                                                                                                                                                                    Any locally grown berry (strawberry, blackberry, raspberry, blueberry) mixed with rhubarb and made into a pie by your grandmother.

                                                                                                                                                                                                    Dim Sum on Sundays (love Chinatown)

                                                                                                                                                                                                    Outdoor grilling anything but particularly salmon or skewers of BC spot prawns. Yum!

                                                                                                                                                                                                    If you are drunk downtown then $1-$2 slices of pizza slathered with chicken wing hot sauce (like Franks). Poutine be damned, spicy pizza it is!

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: acooknamedmike
                                                                                                                                                                                                      Eat_Nopal RE: acooknamedmike May 18, 2009 05:22 PM

                                                                                                                                                                                                      "If you are drunk downtown then $1-$2 slices of pizza slathered with chicken wing hot sauce (like Franks). Poutine be damned, spicy pizza it is!"

                                                                                                                                                                                                      Done that! Had the spicy pizza from a little middle eastern owned shop near the Hockey stadium. I was too drunk to remember much... but Vancouver's definition of Spicy... is certainly not very intense.

                                                                                                                                                                                                    2. r
                                                                                                                                                                                                      Ravac RE: StuartRebDonald May 19, 2009 10:23 AM

                                                                                                                                                                                                      New Haven, CT: The hamburger.

                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                      1. re: Ravac
                                                                                                                                                                                                        Cookiephage RE: Ravac May 19, 2009 12:06 PM

                                                                                                                                                                                                        First thing that comes to mind for New Haven is Apizza! White clam pie is supposed to be what it's all about.

                                                                                                                                                                                                        I was born in Changsha, Hunan, China, which is known for cured/dried/smoked meats, briny and spicy pickled red peppers (and a huge variety of fresh/dried/cured peppers as well), freshwater fish (which, when steamed with aforementioned pickled peppers, is heavenly), blackened crispy stinky tofu...

                                                                                                                                                                                                        This is my first post. I look forward to reading about and sharing thoughts with a community that cares so much about food. Nice to meet you all).

                                                                                                                                                                                                        1. re: Cookiephage
                                                                                                                                                                                                          Sam Fujisaka RE: Cookiephage May 19, 2009 12:39 PM

                                                                                                                                                                                                          Nice to meet you! Welcome!

                                                                                                                                                                                                          1. re: Cookiephage
                                                                                                                                                                                                            Eat_Nopal RE: Cookiephage May 19, 2009 12:44 PM

                                                                                                                                                                                                            Welcome aboard... no pressure... can you write up a Qin Dynasty Cuisine Primer?

                                                                                                                                                                                                            1. re: Cookiephage
                                                                                                                                                                                                              Lewes17266 RE: Cookiephage May 19, 2009 03:02 PM

                                                                                                                                                                                                              It is very nice to meet you.

                                                                                                                                                                                                              1. re: Cookiephage
                                                                                                                                                                                                                alanbarnes RE: Cookiephage May 19, 2009 05:26 PM

                                                                                                                                                                                                                Welcome! And I wholeheartedly agree that apizza is the quintessential New Haven food.

                                                                                                                                                                                                                1. re: Cookiephage
                                                                                                                                                                                                                  Cookiephage RE: Cookiephage May 20, 2009 11:17 AM

                                                                                                                                                                                                                  Thank you! Though Hunanese cuisine is definitely peasant-inspired rather than high cuisine... I love taking pictures of the food when I go back... Here, I'll show you...This is something my aunt made last summer: Red-braised pig trotters, duck bones with spicy fresh peppers, and fresh tomato with raw sugar (to quench the spiciness).

                                                                                                                                                                                                                  1. re: Cookiephage
                                                                                                                                                                                                                    Cookiephage RE: Cookiephage May 20, 2009 11:19 AM

                                                                                                                                                                                                                    Hm, the file was too big. I'll figure out a way to compress it...

                                                                                                                                                                                                                    1. re: Cookiephage
                                                                                                                                                                                                                      Cookiephage RE: Cookiephage May 20, 2009 11:38 AM

                                                                                                                                                                                                                      I think this will work... The 2nd picture is of mung bean flour noodles... with pickled peppers...

                                                                                                                                                                                                                      1. re: Cookiephage
                                                                                                                                                                                                                        alanbarnes RE: Cookiephage May 20, 2009 11:45 AM

                                                                                                                                                                                                                        That's not fair. Not right before lunchtime. ;-)

                                                                                                                                                                                                                      2. re: Cookiephage
                                                                                                                                                                                                                        cimui RE: Cookiephage May 20, 2009 12:04 PM

                                                                                                                                                                                                                        >>Though Hunanese cuisine is definitely peasant-inspired rather than high cuisine

                                                                                                                                                                                                                        Pish posh. That's a useless distinction. Hunanese cuisine is darn tasty and that's all we need to know! :)

                                                                                                                                                                                                                        Welcome to Chowhound, Cookiephage!

                                                                                                                                                                                                                      3. re: Cookiephage
                                                                                                                                                                                                                        calalilly RE: Cookiephage May 26, 2009 12:32 PM

                                                                                                                                                                                                                        I was born in Taipei so can definitely relate to the stinky tofu! Too bad nothing in the SF Bay Area compares.

                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                      feltlikealifetime RE: StuartRebDonald May 20, 2009 09:03 AM

                                                                                                                                                                                                                      I don't think anyone has mentioned the Washington-DC area where I grew up. Other than half-smokes from Ben's Chili Bowl and Hamburgers from Five guys I cannot think of other local foods off the top of my head. I vote Blue Crab, anything made with it, and Old Bay because I'm from Maryland but that's more of a Maryland food than a D.C. food. Ideas?

                                                                                                                                                                                                                      1. s
                                                                                                                                                                                                                        spoonball RE: StuartRebDonald May 20, 2009 04:11 PM

                                                                                                                                                                                                                        St. Louis:
                                                                                                                                                                                                                        Toasted ravioli (deep fried, served as appetizer or entree)
                                                                                                                                                                                                                        Ted Drewes' frozen custard
                                                                                                                                                                                                                        Anheuser-Busch beer
                                                                                                                                                                                                                        Fitz' Root Beer

                                                                                                                                                                                                                        Gooey butter coffee cake
                                                                                                                                                                                                                        Imo’s Pizzas (thin crust, provel cheese)
                                                                                                                                                                                                                        Pork steaks
                                                                                                                                                                                                                        White Castle “bellybomber” – hamburger for the strong of spirit

                                                                                                                                                                                                                        Top it off with a hometown-produced Tums antacid

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                                                                                                                                                                                                                        1. re: spoonball
                                                                                                                                                                                                                          Alan N RE: spoonball Nov 8, 2009 02:02 PM

                                                                                                                                                                                                                          I went to St. Louis on a Motorcycle trip 10ish years ago. I really enjoyed the food and the street atmosphere at night. Cannot remember the names of the places we ate at, but all were first rate. That's were the toasted ravioli came from, good to know. It is becoming more available here in Chicago.

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                                                                                                                                                                                                                          OMilne RE: StuartRebDonald May 24, 2009 09:48 AM

                                                                                                                                                                                                                          Brussels , famous for Waffles and the greatest chocolates in the world.

                                                                                                                                                                                                                          Glasgow, Irn bru and a deep fat fry anything culture

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                                                                                                                                                                                                                          1. re: OMilne
                                                                                                                                                                                                                            CoryKatherine RE: OMilne May 24, 2009 04:39 PM

                                                                                                                                                                                                                            I spent about 36 hours alone in Brussels near Christmas last year and I swear to god I had more waffles and spiced rum (what is that drink?) than most Belgians consume in a week. I brought basically a suitcase full of the individual packaged ones to my friends in Amsterdam. We spent a significant amount of time (probably at a coffee shop) marveling over just how incredible they were.

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                                                                                                                                                                                                                              David A. Goldfarb RE: CoryKatherine May 24, 2009 05:56 PM

                                                                                                                                                                                                                              When I was in Leuven a couple of years ago I was attending a conference and we were traveling with baby, and it seemed that we were never in the right place at the right time for waffles, which seemed to be served exclusively as an afternoon snack. We couldn't get them for breakfast or order them for dessert in a restaurant.

                                                                                                                                                                                                                              It was the wrong time of year as well for moules frites, but we did eat a lot of fries, steak, speculoos ice cream, and drink a fair quantity of the local brews.

                                                                                                                                                                                                                              1. re: CoryKatherine
                                                                                                                                                                                                                                Alan N RE: CoryKatherine Nov 8, 2009 02:09 PM

                                                                                                                                                                                                                                Great beer in Brussels (5 different kinds of Hoeggarrden?). Did not try the waffles.

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                                                                                                                                                                                                                              renowynn RE: StuartRebDonald May 26, 2009 05:05 AM

                                                                                                                                                                                                                              OH, goodness! It is not really specific to the town, but rather to the entire of the upper part of Michigan (the UP,) the PASTIE. It is a meat & potato pie made with a crust that is slightly less short than a pie crust. It can include onions, carrot, & rutabaga. In the UP it is served with ketchup. (icky.) Other places might try putting brown gravy on it. (not cool.) I like mine plain. It is from the Cornish miners who settled the area and worked in the copper mines.

                                                                                                                                                                                                                              Specific to the town of Norway...I have to say that every banquet I went to in high school was held at the Rialto (restaurant, bar & bowling alley) and always had fried chicken & spaghetti. I don't know why. I hear their fish frys were amazing...but I didn't eat fish back then.

                                                                                                                                                                                                                              Someone mentioned morels in another thread...My stepfather and my mother used to go out morel hunting and were quite successful at it. I never developed a taste for them. They looked too much like little brains, I think.

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                                                                                                                                                                                                                                Passadumkeg RE: renowynn May 26, 2009 07:11 AM

                                                                                                                                                                                                                                The UP is the only place I can find Finnish restaurants on line in the entire US of A! I can't even find one in NYC!
                                                                                                                                                                                                                                Glad to see that you are not a troll.

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                                                                                                                                                                                                                                  cuccubear RE: Passadumkeg May 27, 2009 06:49 AM

                                                                                                                                                                                                                                  Why do you think that is? I just read your thread from 2007, http://chowhound.chow.com/topics/4189..., and was wondering why there aren’t more Finnish (or at least Scandinavian or Baltic) restaurants in the US. Small populations? Lack of an entrepreneurial spirit?

                                                                                                                                                                                                                                  My town has a huge Russian population and no where to can I get Russian cuisine. We have Ethiopian, Vietnamese, Nepalese, Peruvian restos and those populations are tiny compared to the Russian. I’m beginning to think it’s a cultural thing?

                                                                                                                                                                                                                              2. BeefeaterGin RE: StuartRebDonald May 26, 2009 07:44 AM

                                                                                                                                                                                                                                London, United Kingdom: Haven't seen one done for London! It is true we are not known for our diverse culinary skills but what we do well we do better than anyone in the world!

                                                                                                                                                                                                                                Your olde fashioned full English fry up! bacon, beans, sausage, toast, chips, mushrooms, tomatoes and the crowning glory of black pudding. you cant beat it.

                                                                                                                                                                                                                                The next plate of food would be Fish and Chips. Mushy peas if your feeling extra lucky..

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                                                                                                                                                                                                                                  shawntripp RE: StuartRebDonald May 26, 2009 07:30 PM

                                                                                                                                                                                                                                  Singapore - Chicken Rice

                                                                                                                                                                                                                                  Pretty much just like it sounds. Poach a chicken, use same water to cook rice. Serve with chili sauce and dark soy sauce. Simple, but endless debate over who's is the best rages on...

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                                                                                                                                                                                                                                    BarmyFotheringayPhipps RE: shawntripp Jun 16, 2009 10:09 PM

                                                                                                                                                                                                                                    One of the funniest movies I've ever seen was a film from Singapore called CHICKEN RICE WAR, a Romeo and Juliet story set at a food court where two chicken rice stalls were operating side by side.

                                                                                                                                                                                                                                  2. t
                                                                                                                                                                                                                                    t19103 RE: StuartRebDonald May 26, 2009 08:23 PM

                                                                                                                                                                                                                                    Great thread!

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                                                                                                                                                                                                                                      ciclista RE: t19103 Jun 16, 2009 12:41 PM

                                                                                                                                                                                                                                      I'm from Nantucket, so you know what I'm going to say: Nantucket Bay Scallops! And Portuguese Bread, too.

                                                                                                                                                                                                                                      But I must give props to my friends "across the pond"...
                                                                                                                                                                                                                                      -Wellfleet Oysters- Cape Cod!
                                                                                                                                                                                                                                      -Johnny Cakes (w/maple syrup) - Rhode Island
                                                                                                                                                                                                                                      -Indian Pudding (corn meal and molasses. Served hot, best w/ a scoop of vanilla ice cream)
                                                                                                                                                                                                                                      -Whoopie pies! Somehow Maine thinks they invented them, but I grew up on them. And I'm old.
                                                                                                                                                                                                                                      -Necco wafers. Yuck..but they are a New England tradition. Double yuck on the black (licorice) ones.

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                                                                                                                                                                                                                                      nimeye RE: StuartRebDonald Jun 16, 2009 10:04 PM

                                                                                                                                                                                                                                      Well, here in Omaha we're really only known for our steaks. Although, we do lay claim to the reuben sandwich (along with NYC).

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                                                                                                                                                                                                                                        vday RE: StuartRebDonald Jun 16, 2009 10:49 PM

                                                                                                                                                                                                                                        Here in Napa, its fermented grapes - the nectar of the gods. I've never developed a strong affinity for wine drinking though. For me it's the incredible abundance of Northern California fresh fruits, not fermented. Peak cherry season was last week and hopefully for another week or so. And any number of other tasty organic fruit treats.

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                                                                                                                                                                                                                                          biga290 RE: StuartRebDonald Jun 17, 2009 08:51 AM

                                                                                                                                                                                                                                          nyc: dirty water (hot) dogs topped with mustard and kraut or onions in red sauce.

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