Your Greatest Regional Dish

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What's the greatest food / meal / ingredient that your area is known for? Either where you're from or where you live now... pix a plus.

― andy, Wednesday, 28 January 2004 22:11 (twenty-two years ago)

andy, are you hung up on regions?

― gygax! (gygax!), Wednesday, 28 January 2004 22:13 (twenty-two years ago)

Yes!

― andy, Wednesday, 28 January 2004 22:15 (twenty-two years ago)

― gygax! (gygax!), Wednesday, 28 January 2004 22:16 (twenty-two years ago)

Some (i'm pretty sure they're from) Kentucky goodies:

mint julips
hot browns
hoppin' johns

― nickalicious (nickalicious), Wednesday, 28 January 2004 22:17 (twenty-two years ago)

although there's a lot i could choose from (gumbo, jambalaya, crawfish etouffee, red beans & rice, etc.) i'd have to say my favorite is boiled crawfish, as seasoned by my uncle greg. it's actually my favorite food of all.

― Felonious Drunk (Felcher), Wednesday, 28 January 2004 22:21 (twenty-two years ago)

1/4 pound mozzarella or fresh, soft provolone (if you're in Sicily you will want to use canestrato fresco)
1 cup fresh peas, boiled
Flour
Bread crumbs
Salt & Pepper
Oil for frying
Organically grown orange leaves (optional, as garnish)
Begin by preparing the filling:

Finely slice the onion and mince the garlic, and sauté the mixture in the olive oil until it wilts. Stir in the ground meat, continue cooking until it is well browned, and then stir in the wine. While it's evaporating, dilute the tomato paste in a ladle of warm water and stir it in. Season the mixture to taste, and simmer it over a very low flame for a couple of hours, adding more warm water or broth as necessary to keep it from drying out. Towards the end of the cooking time, steep the dried mushrooms in boiling water for a few minutes and coarsely chop them. Stir them into the sauce too; cook it for 15 minutes more and it's done.

While the meat's cooking, simmer the peas until they're tender. Then remove them from the fire, drain them, and let them cool. Dice the mozzarella into half-inch squares and combine it with the cool peas.

The other thing to do while the meat is cooking is prepare the rice: boil it in abundant, lightly salted water, and while it's cooking lightly beat two of the eggs. When the rice is done drain it. Transfer it into a bowl, let it cool slightly, and stir in the beaten eggs, grated cheese, and saffron. Let it finish cooling.

When everything else is ready, lightly beat the remaining eggs and season them with salt and pepper. Then, preheat your oven to 350 F (180 C). Next, make the first arancino by taking two small handfuls of rice and shaping them into hollow hemispheres Fill the hollows with some of the meat, and some of the peas, and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange (1.5 - 2 inches in diameter). Roll the arancino in flour, dredge it in the beaten egg, roll it well in the breadcrumbs, and fry it in abundant hot oil. While it's cooking begin with the next, and when it has become a golden brown drain it on absorbent paper. When you have finished frying your arancini, heat them through in the oven for five minutes, decorate them with the orange leaves if you choose to, and serve them piping hot.

http://members.xoom.virgilio.it/bonta_mia/album/arancini.jpg

― Dom Passantino (Dom Passantino), Wednesday, 28 January 2004 22:37 (twenty-two years ago)

I am too full of maple syrup on organic Vermont pancakes to comment.

― The River Kate (kate), Wednesday, 28 January 2004 22:54 (twenty-two years ago)

http://www.primantibrothers.com/images/sandwich-view.jpg

― mookieproof (mookieproof), Wednesday, 28 January 2004 23:18 (twenty-two years ago)

also: shrimp and grits

http://www.oceangarden.com/recipes/images/a/chedder_grits.jpg

(but as prepared by Crook's Corner, Chapel Hill, North Carolina)

― mookieproof (mookieproof), Wednesday, 28 January 2004 23:22 (twenty-two years ago)

Andy, have you ever eaten at that soul food place under the Bart tracks near W. Oakland station? The one with all the hearts painted all over it? I really want to go there.

― @d@ml (nordicskilla), Wednesday, 28 January 2004 23:22 (twenty-two years ago)

back in arizona: green corn tamales!

― teeny (teeny), Wednesday, 28 January 2004 23:27 (twenty-two years ago)

The Gingerbread House... I've never been there; I think they have super weird hours, like "Every other Thurs from 3-8pm" or something...

― andy, Wednesday, 28 January 2004 23:49 (twenty-two years ago)

The Gingerbread House!

― @d@ml (nordicskilla), Wednesday, 28 January 2004 23:49 (twenty-two years ago)

http://www.worldwideseeds.com/images/DP/widow.gif

I'm from Humboldt County, California... I know we have crab and smoked salmon and things, but ...

― andy, Wednesday, 28 January 2004 23:51 (twenty-two years ago)

i was gonna say! good beer too.

― gygax! (gygax!), Wednesday, 28 January 2004 23:52 (twenty-two years ago)

I had haggis for the first time yesterday. It tasted quite good, but I felt queasy afterwards. That was probably psychological though. Bridies and potato scones are the best. I haven't yet asked anyone what the meat in bridies actually is, and I don't think I will. I'm told Glasgow is famous for Mars Bars in batter, but I've not seen one yet.

― Cathy (Cathy), Wednesday, 28 January 2004 23:55 (twenty-two years ago)

I heard about the deep-fried mars bars too, but couldn't find them.. I think it's a fairly recent thing, and not a genuine folk-dish...

― andy, Wednesday, 28 January 2004 23:58 (twenty-two years ago)

These days, hotpot.
Those days, pasties.

Both of which make me happy.

― Matt (Matt), Thursday, 29 January 2004 00:47 (twenty-two years ago)

Cornbread. Use coarse cornmeal. Use a cast-iron skillet. Get that skillet smoking hot in the oven before you pour in the batter. DON'T USE ANY SUGAR. Then invite me over to your house.

― Tracer Hand (tracerhand), Thursday, 29 January 2004 00:53 (twenty-two years ago)

Nonsweetened cornbread is not as good, you fool!

― Allyzay, Thursday, 29 January 2004 03:39 (twenty-two years ago)

wawa's

― Eisbär (llamasfur), Thursday, 29 January 2004 03:50 (twenty-two years ago)

Sweet pork BBQ. Wet or dry-rub. Not that vinegar-y beef B.S. you get other places known for their 'cue.

"beef" bbq. *sniffs derisively*

― Will (will), Thursday, 29 January 2004 04:13 (twenty-two years ago)

scrapple.

― Eisbär (llamasfur), Thursday, 29 January 2004 04:14 (twenty-two years ago)

"greatest", not nastiest.

― tokyo rosemary (rosemary), Thursday, 29 January 2004 04:14 (twenty-two years ago)

yeah, wawa's are pretty nasty places.

― Eisbär (llamasfur), Thursday, 29 January 2004 04:15 (twenty-two years ago)

anyhoo, that primanti bros thing looks AMAZING

― Eisbär (llamasfur), Thursday, 29 January 2004 04:17 (twenty-two years ago)

stuffed pizza:
http://www.phillysbest.com/images/stuffedpizza.jpg
italian beef w/giardenera: http://www.deepdishpizza.com/images/beefpack.gif

maxwell street polish:
http://www.deepdishpizza.com/images/polish.jpg

― oops (Oops), Thursday, 29 January 2004 04:25 (twenty-two years ago)

scapple ain't as gross as haggis. even the scots say so!

What is the plural of hagis?

― Eisbär (llamasfur), Thursday, 29 January 2004 04:35 (twenty-two years ago)

It still smells yucky!

― tokyo rosemary (rosemary), Thursday, 29 January 2004 04:41 (twenty-two years ago)

Good indigenous Maryland cuisine:

crab cakes
steamed blue crabs
Berger cookies (as much frosting as cookie)
Silver Queen corn

Bad/weird/indifferent indigenous Maryland cuisine:

muskrat
terrapin
shad roe
"coddies" (the crab cake's poor relation)

― Lee G (Lee G), Thursday, 29 January 2004 19:55 (twenty-two years ago)

Andy OTM, although from what I'm told, there are areas near my neck of the woods (think: them deep dark hollers of eastern Kentucky) where equally as splendid crops are harvested.

― nickalicious (nickalicious), Thursday, 29 January 2004 19:59 (twenty-two years ago)

Also from Kentucky: whiskey and moonshine. Us Kintucks like to get fucked the fuck up.

― nickalicious (nickalicious), Thursday, 29 January 2004 20:07 (twenty-two years ago)

It's not a dish, but a summer specialty is Jersey beefsteak tomatoes sliced and drizzled with olive oil and chopped garlic -- orgazmo.

― Jeanne Fury (Jeanne Fury), Thursday, 29 January 2004 20:11 (twenty-two years ago)

Bridies and potato scones are the best... I'm told Glasgow is famous for Mars Bars in batter, but I've not seen one yet.

Glasgow in being confused with the whole of Scotland shocker! Bridies are traditionally a Forfar thing, and I believe (though I may well be wrong) that the deep-fried Mars Bar originated in Arbroath or Stonehaven or Montrose or somewhere on the East Coast.

I bet if you asked any chippie to deep-fry a Mars Bar, they would. I highly doubt you'll find on just lying about ready-done like you do with fish, sausages, etc as they aren't exactly that popular.

― ailsa (ailsa), Thursday, 29 January 2004 20:12 (twenty-two years ago)

http://pointykitty.org/images2/homer18.jpg
mmmmmmm beefsteak tomatoes aaaaaaaah

― nickalicious (nickalicious), Thursday, 29 January 2004 20:15 (twenty-two years ago)

I had the following for lunch today:

http://deanna.ladyinterference.com/ilx/billmillerpic.jpg

― Mellow Dee (Dee the Lurker), Thursday, 29 January 2004 23:33 (twenty-two years ago)

(Sure, barbecued chicken sandwiches aren't exactly "regional fare", but the chain definitely is, and that picture above is its own special!)

― Mellow Dee (Dee the Lurker), Thursday, 29 January 2004 23:34 (twenty-two years ago)

http://www.cyclenorthcarolina.org/CycleNorthCarolina/bbq.jpg

Yum.

― Stuart (Stuart), Thursday, 29 January 2004 23:39 (twenty-two years ago)

Dee that looks awesome.

― Broheems (diamond), Thursday, 29 January 2004 23:42 (twenty-two years ago)

are those corn fritters/hush puppies, stuart?

― oops (Oops), Friday, 30 January 2004 00:09 (twenty-two years ago)

hush puppies, yes

― Stuart (Stuart), Friday, 30 January 2004 00:14 (twenty-two years ago)

SC owns this thread:
chitlins
gritz
the aforementioned hush puppies

in a related story, sould food/Scottish food: separated at birth
"From the Rooter to the Tooter"

― Donna Brown (Donna Brown), Friday, 30 January 2004 06:15 (twenty-two years ago)

Dee that looks awesome.

Broheems, it was awesome. It's my favorite "fast food" thing.

(oops, wherever you are, I promise I'll start being a good girl soon. *grin*)

― Mellow Dee (Dee the Lurker), Friday, 30 January 2004 06:23 (twenty-two years ago)

mmm Stuart that looks like North Carolina BBQ!

― Orbit (Orbit), Friday, 30 January 2004 06:24 (twenty-two years ago)

Strawberries and cream.

― Markelby (Mark C), Friday, 30 January 2004 15:55 (twenty-two years ago)

Yessir, Eastern North Carolina BBQ to be exact.

― Stuart (Stuart), Friday, 30 January 2004 16:01 (twenty-two years ago)

Boston Baked Beans.....big fucking deal.

― Chris V (Chris V), Friday, 30 January 2004 16:01 (twenty-two years ago)

Manchester Tart is very nice and unfortunately, I've not had any since I left primary school.

― Dave B (daveb), Friday, 30 January 2004 16:12 (twenty-two years ago)

ALL BOW DOWN BEFORE THE BUTTER PIE

― Sarah (starry), Friday, 30 January 2004 16:45 (twenty-two years ago)

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