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May 17, 2010 05:02 AM

A Day of Regional Eating

Yesterday was a delicious day of Downeast Maine dining; fish cakes and beans for breakfast, fried clams and lobster rolls for lunch and a mess of steamed clams washed down w/ cold Bar Harbor Ale for supper. Then I started thinking......what would be my ideal day of food back in New Mexico: huevos rancheros for breakfast, chile rellanos (w/ New Mexico chiles, not poblanos, sorry Veggo) and red chile stacked enchiladas w/ a fried egg on top. Oh, yes a soppapailla w/ honey for dessert. Back in Norway, it would be pickled herring for breakfast, open face shrimp sandwiches (rekker smorbrod) for lunch and either pan fried cod tongues and cheeks, baked salmon stuffed w/ chanterelles or a reindeer roast for supper. What are your favorites for a day of regional eating?
Carpe Chow!

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  1. well... I tend to copy everywhere elses cuisine most of the time, but there probably is a theme I could find.

    Ok, breakfast could probably be Gloucester old spot sausages and bacon with some free-range scrabled eggs on (granary) toast. Apples have to go in somewhere (preferably cider) so maybe an apple pie with some (not stricly MY region but close enough) devonshire clotted cream.
    Lunch would be... why not a ploughmans, with some proper English Cheddar. Or maybe that should be supper.

    Lunch would be... steak. I'd just have steak and spinach because that's what I'm having for tea and I can't think of anything else. In fact, apart from the pie and the eggs on toast I don't much fancy any of the others at all.
    But I'm sure I have seen a cow round about these parts, and that's where steak comes from so it's regional.

    How come not poblanos? Just like the others better?

    2 Replies
    1. re: Soop

      Where I lived in NW New Mexico, I don't think I ever saw a poblano or a tomatillo. It was the Colorado Plateau, high plains dessert & mountains, colder than Maine in the winter.

      1. re: Passadumkeg

        I think anchos are probably my favorite ever chile

    2. Louisiana regional eating day:

      Breakfast: Beignets and hot chocolate (I'm not a coffee drinker)
      Lunch: Shrimp Po' Boy, dressed - and Sweet Tea with Lemon
      Dinner: Half & Half (that's Crawfish Etoufeé and Fried Crawfish Tails on a platter) with white rice and a little cornbread or hushpuppies on the side. Bread pudding to follow, natch.

      5 Replies
      1. re: mcsheridan

        As a side note, it would be fun to guess where people are from based on their suggestions (although some may find it much easier than others. I reckon you're Louisianna?

        1. re: Soop

          Nope...exile from The Bronx living in NJ. Just Love everything Cajun/LA, though.

        2. re: mcsheridan

          I would love to join you at the table!
          Breakfast: Grillades, maybe calas but probably cheese grits
          Lunch: Natchitoches meat pies
          Dinner: Chicken sauce piquante, dirty rice and macque choux. Doberge cake if I can fit it in.

          1. re: JungMann

            I'll set a place for ya'.

            Ooooh, Maque Choux! How could I have left that out?

          2. re: mcsheridan

            I'll add my LA eating wish list:
            Breakfast: Grillades and grits with either a bloody mary or bloody bull to start and possibly a brandy milk punch after.
            Lunch: Roast beef poboy with swiss, dressed & a little Tabasco, with an Abita Wheat
            Dinner: Boiled crawfish, no room for dessert.

            I would also sneak a snowball in there as well, come to think of it I had this exact food (minus the grillades and grits) a few weeks ago.

          3. Breakfast ~~ a breakfast burrito with eggs, cheese, beans, hash browns, salsa, and either bacon or polish sausage wrapped in a flour tortilla

            Lunch ~~ Cobb Salad, with turkey, avocado, bacon, blue cheese, green onions, on romaine

            Dinner ~~ Grilled halibut, served with a steamed stuffed artichoke and fresh hot tortilla chips and guacamole, and a walk on the pier where I'd get a chocolate covered frozen banana

            1 Reply
            1. re: laliz

              I want to add a snack of a date shake in there

            2. only one of my domiciles has identifiable regional food -guess....
              breakfast --huevos motulenos
              fruit plate with sliced papaya, mango, pineapple, watermelon
              lunch-- grilled shrimp with veracruz sauce
              a couple chiladas
              dinner-- conch ceviche
              whole fried boquinette (hogfish) with crispy garlic sauce
              authentic margarita

              15 Replies
                1. re: Passadumkeg

                  Ham with pineapple pizza is trashed on threads here, but in Mexico I guarantee it runs a close second to pepperoni. There are a lot of tiny by-the-slice take-out on the run locations, few sit down spots.

                2. re: Veggo

                  No, way, Jose! Just further proof you've been away from the Land of Steady Habits too long.

                  Breakfast: Start with any tea you'd like from Harney. I dunno, what's very "breakfast in CT?" My mom would vote for native asparagus on toast at this time of year. I could make a strata with it. Then again, who can resist O'Rourke's? Passadumkeg can't!

                  Lunch: How 'bout a rare steamed cheeseburger from Katty's kitchen? Would you like a blonde Hooker with that?

                  Is it hot out? Let's go to Vecchitto's in Middletown, CT to get lemon ice for dessert! Just wait till Memorial Day weekend, please.

                  Dinner: zuppa di clams casino alla Speranza--that is to say "my way" :)--with a nice Chardonnay from the Connecticut Wine Trail. Two of my favorites: Sharpe Hill's American and Heritage Trail's.

                  And one more day of food, please. Gotta go to Lenny & Joe's for a scallop roll (then to the beach for a bike ride) before heading to Napoli in Meriden, CT for my favorite calzone in the world. Napoli is BYO. Pick your favorite red from the wine trail (Jonathan Edwards) and let's go!

                  OK, so who's with me on this meal plan? :)

                    1. re: kattyeyes

                      Asparagus on toast is a CT breakfast dish? I can't wrap my brain around that.

                      I'd be hard pressed to describe a NoCal typical day of eating. Gotta think on that one.

                      1. re: c oliver

                        It is to my mother. She serves it with a white sauce over the top. I'm just thinking asparagus is native right now. I really can't think of a CT breakfast dish. If someone else can, please have at it!

                        1. re: kattyeyes

                          CT breakfast dish? Blueberry pancakes with hand picked wild blueberries and home made maple syrup.

                          1. re: Veggo

                            Pretty much all of New England, Pa. too. Mmmmmm blue berry pancakes & maple syruple.

                        2. re: c oliver

                          NoCal? Macro biotics. Fruit & granola for brekkie, organic salad for lunch & tofu for suppah?

                          1. re: Passadumkeg

                            You asked for MY favorites!!! Nope to those; thanks for offering though :) Maybe because we're a state of fairly recent immigrants, I don't see alot. Certainly sourdough toast and Dungeness crab. And artichokes. Garlic from Gilroy. Gonna have to think on this one. Yesterday was homemade sausage, grits and eggs for breakfast. Different region but damn fine.

                            1. re: c oliver

                              Sorry, I forgot the Altadeena organic yogurt and quinoa!
                              Speaking of quinoa, in Bolivia, saltenas, papaya and coffee to start the day; quinoa soup, pollo a la broasted w/ fries, rice and a Ducal beer for lunch; and a good charasco w/ que, udder and sausages (quail too) for supper. Cherimoya ice cream for dessert. Udderly deliscious.

                              1. re: c oliver

                                Cioppino, hangtown fry, pan-fried sand dabs, It's its, wild salmon (this is hypothetical, as there's no salmon fishing in the Delta now), Meyer lemons, Double Rainbow ice cream, taco trucks, and Peet's coffee, and oysters are all things with either local origin, heavy local presence, or that are abundantly produced, in Northern and North Central California. One could make a good day of eating of all that plus sourdough and our great local fruits and vegetables.

                                  1. re: Caitlin McGrath

                                    I thought of hangtown fry but not the others. And by includig It's Its, it really rings the memory bell. For those not familiar with it,here's the link:


                        3. By the seaside by the beautiful sea:
                          Breakfast: hot chocolate with Marshmallow Fluff, pancakes with maple syrup.
                          Lunch: New England clam chowder with oyster crackers, whole belly fried clams, lobster roll on buttered grilled hot dog roll, Sam Adams beer.
                          Dinner: bucket o'steamers, steamed 2 lb. lobster, baked beans, corn o/t cob, Alfalfa Farm Seyval Blanc or more beer. Harpoon IPA for example.

                          Not saying I'd actually eat All of that in a typical day. But it sure looks good on paper.