NationStates Jolt Archive

Alright, so I'm back in Connecticut for the weekend, and me and my family went apple picking.
While I was discussing my trip home with some friends at school, I mentioned that we were going apple picking and I was getting apple cider doughnuts. Everyone from Connecticut got excited. Everyone else looked clueless.

So I'm curious. What are some foods that are only found, or primarily found, in your area?

For me, it would be apple cider doughnuts (http://www.marchfarms.com/images/donuts.jpg), Apizza (http://www.sliceny.com/images/2004082816-01-thumb.jpg), and fried dough with sauce on it (appearently, this isn't common beyond New England/Connecticut area)

New Jersey has Pork Roll, also sometimes called "Taylor Ham". I also haven't seen zepole anywhere but in Pizza restaurants in certain parts of New Jersey, so they may be a local thing too. Basically they're fried dough with powdered sugar on them. Kind of like a lump of funnel cake.

Hawaii:
Poi
Lomi Salmon
Kalua Pig
Lau lau
Teriyaki beef
Teriyaki Hamburger
Loco Moco
Spam Musubi
Long Rice
*slurp*
Shaved Ice with Ice Cream or Red Bean paste inside.
Manapua
*wipes drool from mouth*
Guri Guri
POG

now I'm hungry... :(

What are some foods that are only found, or primarily found, in your area?
Faecesburgers - we feed them to the grockles (http://en.wikipedia.org/wiki/Grockle). They can't tell the difference from the food they usually eat in London.

Seriously though, I guess cream teas and scones are viewed as a very Devonian thing.

I'm not from Connecticut, but I'll agree that apple cider donuts are among the best things ever. (Granted, I did live in MA for a few years, which is when I learned of the glory of the apple cider donut.)

Poteen. Ok, so maybe it's not technically food. But it has potatoes in it. Sort of.

I'm not from Connecticut, but I'll agree that apple cider donuts are among the best things ever. (Granted, I did live in MA for a few years, which is when I learned of the glory of the apple cider donut.)

I honestly thought they were atleast widespread in New England/New York/New Jersey because of the huge ammounts of orchards, but I found out that CT has them everywhere (really...there are five orchards within 15 minutes of my house and they all have them) some areas in MA and NY have them, and not really anywhere else

Quite possibly one of the most perfect foods everywhere. Esp. the ones from Lymans or Rogers orchards.

New York has pizza. The rest of the world has a weird cheese, sauce and bread product that doesn't taste so very good.

Back home in New Orleans it's a muffaletta--the best sandwich ever invented.

In live in Bavaria - and of course we have Weißwürste (White Sausages), together with Prezels and sweet moustard.

A very nice breakfast. :)

New York has pizza. The rest of the world has a weird cheese, sauce and bread product that doesn't taste so very good.

Not true. North New Jersey's pizza is good too. Also we've got tomato pies. They're not pizza, but they're somewhat similar.

Not true. North New Jersey's pizza is good too. Also we've got tomato pies. They're not pizza, but they're somewhat similar.
he also left out New Haven style/Apizza and Chicago deep dish style.
All of CT has pretty bangin pizza. I'm sure LG will back me on that.

Poteen. Ok, so maybe it's not technically food. But it has potatoes in it. Sort of.

Is it anything like putine?

I guess Chinese food, in a similar fashion to NY Pizza (http://forums.jolt.co.uk/showpost.php?p=11776015&postcount=8). It is cooked by people "off the boat" but they don't have the same quality ingrediants.

New York has pizza. The rest of the world has a weird cheese, sauce and bread product that doesn't taste so very good.

Along the same lines, Kansas City has barbeque. The rest of the world has a laughably un-barbeque-like and utterly mediocre seasoned-meat product. :)

(As for New York pizza, to be honest, I find the real difference is not so much "New York and surrounding areas" vs. "everywhere else" as "places with many independent hole-in-the-wall pizzarias" vs. "places which mostly have stupid chains like Pizza Hut." Those just happen to describe approximately the same areas, unfortunately.)

Is it anything like putine?

I guess Chinese food, in a similar fashion to NY Pizza (http://forums.jolt.co.uk/showpost.php?p=11776015&postcount=8). It is cooked by people "off the boat" but they don't have the same quality ingrediants.

I don't know what putine is, but poteen is an alcoholis drink distilled from potatoes, and is illegal in Ireland. It's basically Irish moonshine.

Along the same lines, Kansas City has barbeque. The rest of the world has a laughably un-barbeque-like and utterly mediocre seasoned-meat product. :)


The people of Memphis would disagree--violently, I would say. ;)

I don't know what putine is, but poteen is an alcoholis drink distilled from potatoes, and is illegal in Ireland. It's basically Irish moonshine.

Not at all. Poutine is French Fries with curds and gravy. It goes straight to your ass.

The people of Memphis would disagree--violently, I would say. ;)

So I've heard, but I think they're silly. I've had "Memphis-style" BBQ before, and I wasn't impressed. KC pwns all! :p

Incidentally, what's on a muffaletta? There's a little deli I go to from time to time that started advertising their "genuine New Orleans muffaletta" recently, and I'd probably try it if I had any idea what it was I'd be eating. :)

Bleenies, perogies, halushki, flitch, Yuengling, A-treat soda, boilo, halupkies..

Poteen. Ok, so maybe it's not technically food. But it has potatoes in it. Sort of.

Ohhhhh gimme gimme gimme.

So I've heard, but I think they're silly. I've had "Memphis-style" BBQ before, and I wasn't impressed. KC pwns all! :p

Incidentally, what's on a muffaletta? There's a little deli I go to from time to time that started advertising their "genuine New Orleans muffaletta" recently, and I'd probably try it if I had any idea what it was I'd be eating. :)

It is the god of all sandiwches. Genoa salami, bologna and capicolla with provolone cheese on an oversized sesame seed roll, topped with a spiced olive dressing and baked until the meat is slightly crispy and the cheese is a little bubbly. Cut it in quarters and share it with a friend.

Not at all. Poutine is French Fries with curds and gravy. It goes straight to your ass.
Oh...Discofries! Except that isn't really curds...I usually use American or Cheddar cheese on mine. mmmm.....

Bleenies, perogies, halushki, flitch, Yuengling, A-treat soda, boilo, halupkies..what exactly are bleenies?

Also, I think perogies are pretty wide spread...but probably not as good as they are down there.

did I just compliment philly? I must be ill.....:(

It is the god of all sandiwches. Genoa salami, bologna and capicolla with provolone cheese on an oversized sesame seed roll, topped with a spiced olive dressing and baked until the meat is slightly crispy and the cheese is a little bubbly. Cut it in quarters and share it with a friend.

Ooh, that does sounds good. I'll have to try it next time I'm at that deli.

Oh...Discofries! Except that isn't really curds...I usually use American or Cheddar cheese on mine. mmmm.....
Cheddar is used commonly, but it is supposed to be made with curds.

Ooh, that does sounds good. I'll have to try it next time I'm at that deli.

Well, if you ever find yourself in New Orleans, you can still get one from the place that started it all--the Central Grocery on Decatur Street. They don't bake them, but they're just as good cold.

Ohhhhh gimme gimme gimme.

If you insist, but don't expect to be able to see afterwards.

hmmmm

i grew up in maine, the only place to have "italian sandwiches" (no relation to italy).

i live in new mexico now, the only place where the restaurant paints "MENUDO" on the window in hopes of attracting people in off the streets.

september is time for the chile harvest. every grocery store (even walmart) sells chiles in burlap bags that you take outside and they roast them on the premises. the whole town smells like roasting chiles. mmmmmm

its also the only place where "chile" doesnt meant a gloppy concoction of meat, tomatoes and hot spices.

its also the only place where "chile" doesnt meant a gloppy concoction of meat, tomatoes and hot spices.
That's Chilli.

hmmmm

i grew up in maine, the only place to have "italian sandwiches" (no relation to italy).

i live in new mexico now, the only place where the restaurant paints "MENUDO" on the window in hopes of attracting people in off the streets.

september is time for the chile harvest. every grocery store (even walmart) sells chiles in burlap bags that you take outside and they roast them on the premises. the whole town smells like roasting chiles. mmmmmm

its also the only place where "chile" doesnt meant a gloppy concoction of meat, tomatoes and hot spices.

And the only place where the most common question in any restaurant is "green or red?" ;)

Cheddar is used commonly, but it is supposed to be made with curds.

next time I go up to Canada I'll have to try that...unfortunatly, most places around here don't even do discofries...I have to order cheese fries with a side of gravy and get really weird looks from some of the waiters.

I doubt the diners around here will have curds.:(

next time I go up to Canada I'll have to try that...unfortunatly, most places around here don't even do discofries...I have to order cheese fries with a side of gravy and get really weird looks from some of the waiters.

I doubt the diners around here will have curds.:(

Its more popular back East.

That's Chilli.

true

but when spoken aloud it sounds the same so "green chile cheeseburger" is food of the gods but to outsiders it sounds like a glorified sloppy joe.

And the only place where the most common question in any restaurant is "green or red?" ;)

its the official state question.

and a very important one.

Its more popular back East.

yeah...once you described what it was, I remember having a bunch of friends who live up by the boarder get them in Quebec and Toronto

Fried cows brains, dipped in batter on a Kaiser Roll.

New Jersey has Pork Roll, also sometimes called "Taylor Ham". I also haven't seen zepole anywhere but in Pizza restaurants in certain parts of New Jersey, so they may be a local thing too. Basically they're fried dough with powdered sugar on them. Kind of like a lump of funnel cake.

NY has zeppole, too.

Bleenies, perogies, halushki, flitch, Yuengling, A-treat soda, boilo, halupkies..

Sorry, I get Yuengling in NY and MD -- it's not just a PA thing. ;) (Neither are bleenies, and pirogies.)

Sorry, I get Yuengling in NY and MD -- it's not just a PA thing. ;) (Neither are bleenies, and pirogies.)

yep....yuengling is up in MA and CT too...maybe you can tell me what bleenies are?

Fried cows brains, dipped in batter on a Kaiser Roll.

youre making that up arent you

youre making that up arent you

nope...it is pretty popular somewhere near where my cousin lives. It actually tastes good.....go figure

Rochester, NY invented the crack brownie.

Sorry, I get Yuengling in NY and MD -- it's not just a PA thing. ;) (Neither are bleenies, and pirogies.)

Hell, there's a Yuengling plant in Tampa now, so that's what I tend to drink when I can't get Anchor. It's fresh, and it's not bad for a beer made largely out of corn.

nope...it is pretty popular somewhere near where my cousin lives. It actually tastes good.....go figure

ill have to take your word for it. me,... i dont eat bread.



what is this dish called anyway? just in case i have to avoid it.

ill have to take your word for it. me,... i dont eat bread.



what is this dish called anyway? just in case i have to avoid it.

not sure of the name.

I ate it because I didn't know what it was...it is a little bit of a weird texture...not bad, just different.

what exactly are bleenies?
Potato pancakes.

It really annoys me when I see a sign "Potato pancakes" because.. you know.. "Bleenies" is a much better name.

The word "pop" annoys me too..
Also, I think perogies are pretty wide spread...but probably not as good as they are down there.

did I just compliment philly? I must be ill.....:(
If you don't have Mrs. T's, you have sucky perogies. :)

And yes, I win!
If you insist, but don't expect to be able to see afterwards.
Oh who cares!?

Sorry, I get Yuengling in NY and MD -- it's not just a PA thing. ;) (Neither are bleenies, and pirogies.)
Yeah?! Well it's made in my county! :p

Do they call them bleenies? And I'm surprised they have them up there.. :eek:
yep....yuengling is up in MA and CT too...maybe you can tell me what bleenies are?

I bet it costs more than it does here. *nods*

Potato pancakes.

It really annoys me when I see a sign "Potato pancakes" because.. you know.. "Bleenies" is a much better name.

The word "pop" annoys me too..

If you don't have Mrs. T's, you have sucky perogies. :)

And yes, I win!

Oh who cares!?
you mean latkes? those are everywhere you find Jews...

Mrs. T's as in the frozen ones? those are pretty good. I just got "Perogie Priests"...some of the best I've ever had. Nothing tops my polish neighbors tho.
I bet it costs more than it does here. *nods*in CT (small town) it is cheap. In boston, more expensive...but then, everything is.

you mean latkes? those are everywhere you find Jews...
:eek:

All the churches make them for block parties.. no jews here. O_o
Mrs. T's as in the frozen ones? those are pretty good. I just got "Perogie Priests"...some of the best I've ever had. Nothing tops my polish neighbors tho.
Damn right!

Around here, the best place to get perogies is Shendo (not correct spelling, just local nickname).. when I was in second grade or something, we went on a feild trip to the factory, got free samples :D
in CT (small town) it is cheap. In boston, more expensive...but then, everything is.
I see I see.

*nods*

ill have to take your word for it. me,... i dont eat bread.



what is this dish called anyway? just in case i have to avoid it.

It tastes reasonably good, although I'm not really a fan of the texture.

It tastes reasonably good, although I'm not really a fan of the texture.

do they sell them at the local sonic drive in or do you have to go to the church picnic to get them?

Hawaii:
Poi
Lomi Salmon
Kalua Pig
Lau lau
Teriyaki beef
Teriyaki Hamburger
Loco Moco
Spam Musubi
Long Rice
*slurp*
Shaved Ice with Ice Cream or Red Bean paste inside.
Manapua
*wipes drool from mouth*
Guri Guri
POG

now I'm hungry... :(

I DEMAND TERIYAKI BURGER, NOW!!!!!!111111 :eek:

i have lived in a number of countries in my lifetime so far.

from those numerous countries i have picked up on alot of food that became normal to me. so im not really sure what is odd and what isnt odd untill someone points it out to me that no one else knows what the hell it is im talking about/eating.

i have also noticed that unless you get the ingrediants from the region/country that you origanlly tasted, it wont be quite the same.

New Jersey has Pork Roll, also sometimes called "Taylor Ham".

Weve got Hoover Hogs, better known as jackrabbits

Alright, so I'm back in Connecticut for the weekend, and me and my family went apple picking.
While I was discussing my trip home with some friends at school, I mentioned that we were going apple picking and I was getting apple cider doughnuts. Everyone from Connecticut got excited. Everyone else looked clueless.

So I'm curious. What are some foods that are only found, or primarily found, in your area?

For me, it would be apple cider doughnuts (http://www.marchfarms.com/images/donuts.jpg), Apizza (http://www.sliceny.com/images/2004082816-01-thumb.jpg), and fried dough with sauce on it (appearently, this isn't common beyond New England/Connecticut area)
Rocky Mountain Oysters. I need say no more.

Alright, so I'm back in Connecticut for the weekend, and me and my family went apple picking.
While I was discussing my trip home with some friends at school, I mentioned that we were going apple picking and I was getting apple cider doughnuts. Everyone from Connecticut got excited. Everyone else looked clueless.

So I'm curious. What are some foods that are only found, or primarily found, in your area?

For me, it would be apple cider doughnuts (http://www.marchfarms.com/images/donuts.jpg), Apizza (http://www.sliceny.com/images/2004082816-01-thumb.jpg), and fried dough with sauce on it (appearently, this isn't common beyond New England/Connecticut area)
Uh, I'm not sure if thats a regional thing we have those here too, at least in season we do and I guess you have to drive up to Nebraska City, but we still have them. As for regional foods I can't really think of any unique ones around here. You got ethnic foods and the beef is good, but I can't really think of any Nebraska foods.

Edit: Oh, I thought of something! Well kind of I'm not sure if this has spread out from here any, but we have the Reuben, although nuts in New York also claim they came up with it :rolleyes: its a grilled sandwich on rye, with corn beef, sauerkraut, and either thousand island or Russian dressing. They are totally :homerdrool:

edit2:oh, forgot it has swiss cheese as well.

So I'm curious. What are some foods that are only found, or primarily found, in your area?

The two that Osaka's famous for are takoyaki and okonomiyaki.

Okonomiyaki is a sort of thick savory pancake, with various veggies and meats cooked in the batter, and topped with a thick sauce, dried bonito shavings, mayonaise, and dried, powdered laver (a kind of seaweed.

Takoyaki is a sort of grilled dumpling with a piece of boiled octopus in the middle. It's often translated as "octopus balls". They're topped with the same sort of toppings and usually eaten with a toothpick.


Hawaii:
Poi
Lomi Salmon
Kalua Pig
Lau lau
Teriyaki beef
Teriyaki Hamburger
Loco Moco
Spam Musubi
Long Rice
*slurp*
Shaved Ice with Ice Cream or Red Bean paste inside.
Manapua
*wipes drool from mouth*
Guri Guri
POG

now I'm hungry... :(

Me too!

Back home in New Orleans it's a muffaletta--the best sandwich ever invented.

While muffalettas are indeed lovely, the best sandwich? That's gotta be a hard call - Chicago's Italian Beef, pig sandwiches, cheese steake sandwiches, debris po' boys, shrimp, po' boys, crawfish po' boys, chivitos, Monte Cristos, Croque-monsieurs,... the list goes on and on... (I thiink I gained weight just thinking that list... :))

Along the same lines, Kansas City has barbeque. The rest of the world has a laughably un-barbeque-like and utterly mediocre seasoned-meat product. :)

Oooohhhhhhhhhhhh, Doggie! Ya'll take that back right now!

The people of Memphis would disagree--violently, I would say. ;)

And Carolina and Texas as well. (At least KC BBQ isn't as horiibly unlike the real stuff as Cincinnati "chili".)

So I've heard, but I think they're silly. I've had "Memphis-style" BBQ before, and I wasn't impressed. KC pwns all! :p

That does it! I demand satisfaction! BBQ pits at 20 paces, we start at dawn. Name your seconds! ;)

Incidentally, what's on a muffaletta? There's a little deli I go to from time to time that started advertising their "genuine New Orleans muffaletta" recently, and I'd probably try it if I had any idea what it was I'd be eating. :)

Do so.

It is the god of all sandiwches. Genoa salami, bologna and capicolla with provolone cheese on an oversized sesame seed roll, topped with a spiced olive dressing and baked until the meat is slightly crispy and the cheese is a little bubbly. Cut it in quarters and share it with a friend.

Share? Yes, please, do so! Gimme, gimme, gimme. :::turns into a Green Eyed Gimme Monster:::

i grew up in maine, the only place to have "italian sandwiches" (no relation to italy).

Aha. A new one too try out. I got that comnfused with Chicago's Italian Beef Sandwiches (http://www.ochef.com/146.htm).

i live in new mexico now, the only place where the restaurant paints "MENUDO" on the window in hopes of attracting people in off the streets.

september is time for the chile harvest. every grocery store (even walmart) sells chiles in burlap bags that you take outside and they roast them on the premises. the whole town smells like roasting chiles. mmmmmm

its also the only place where "chile" doesnt meant a gloppy concoction of meat, tomatoes and hot spices.

its the official state question.

and a very important one.

Indeed, as I learned visiting the Folks when they were living in Las Vegas - the real one with history and not the fake one with casinos. ;)

Edit: Oh, I thought of something! Well kind of I'm not sure if this has spread out from here any, but we have the Reuben, although nuts in New York also claim they came up with it :rolleyes: its a grilled sandwich on rye, with corn beef, sauerkraut, and either thousand island or Russian dressing. They are totally :homerdrool:

I think I'll join you... :::drools:::

The two that Osaka's famous for are takoyaki and okonomiyaki.

Okonomiyaki is a sort of thick savory pancake, with various veggies and meats cooked in the batter, and topped with a thick sauce, dried bonito shavings, mayonaise, and dried, powdered laver (a kind of seaweed.

Takoyaki is a sort of grilled dumpling with a piece of boiled octopus in the middle. It's often translated as "octopus balls". They're topped with the same sort of toppings and usually eaten with a toothpick.



I dont think Im ever going to Osaka for the cuisine!

I cant imagine asking for octopus balls with extra bonito shavings!

For me, it would be apple cider doughnuts (http://www.marchfarms.com/images/donuts.jpg)

There was a bakery in Port Aransas that had those, but I never tried one myself. Of course, the bakery was owned by the mother of one of my friends, who was from New England (I think it was either Connecticut or Massachusetts).

I dont think Im ever going to Osaka for the cuisine!

I cant imagine asking for octopus balls with extra bonito shavings!

They're really good - honest. And Osaka is rightfully known as "the kitchen of Japan" - the food is here is excellent.

They're really good - honest. And Osaka is rightfully known as "the kitchen of Japan" - the food is here is excellent.

An episode of Anthony Bourdain's No Reservations was taped in Osaka, and I'll have to say that I didn't see a single piece of food that I wouldn't eat.

There was a bakery in Port Aransas that had those, but I never tried one myself. Of course, the bakery was owned by the mother of one of my friends, who was from New England (I think it was either Connecticut or Massachusetts).

Probably Connecticut...CT has more apple orchards than MA

they are found other places...but nothing like in CT, and even if they are there, they is nothing like an apple cider doughnut that is made with fresh cider, made from fresh picked apples.

Probably Connecticut...CT has more apple orchards than MA

they are found other places...but nothing like in CT, and even if they are there, they is nothing like an apple cider doughnut that is made with fresh cider, made from fresh picked apples.

Yeah, probably so. It was definitely some part of New England, anyway.

It's too bad that the bakery is gone now. That place had some of the most delicious baked goods I've ever tasted. There were no chemicals or fillers... Everything was all-natural, baked fresh every morning.

They're really good - honest. And Osaka is rightfully known as "the kitchen of Japan" - the food is here is excellent.

If I ever find myself there I will try them, I try as much local specialty food as I can when I'm away. Most times Im pleasantly surprised. Sometimes I wonder how things got popular.

An episode of Anthony Bourdain's No Reservations was taped in Osaka, and I'll have to say that I didn't see a single piece of food that I wouldn't eat.

Damn! I think I missed that one. Wait. No. Ijust checked it out and that's the 2nd season, which I don't think has made it on air here yet. Ooohhh... I hope I can catch that one. :D

I dont think Im ever going to Osaka for the cuisine!

I cant imagine asking for octopus balls with extra bonito shavings!

Okonomiyaki is good.

Yeah, probably so. It was definitely some part of New England, anyway.

It's too bad that the bakery is gone now. That place had some of the most delicious baked goods I've ever tasted. There were no chemicals or fillers... Everything was all-natural, baked fresh every morning.

those are the best. I had my favorite place close a few years back when the owner died, but there is a really good italian bakery right down the street that is pretty decent when I'm home.

In Boston, there is nothing that tops Mikes Bakery in the North End.

Oooohhhhhhhhhhhh, Doggie! Ya'll take that back right now!

And Carolina and Texas as well. (At least KC BBQ isn't as horiibly unlike the real stuff as Cincinnati "chili".)

That does it! I demand satisfaction! BBQ pits at 20 paces, we start at dawn. Name your seconds! ;)


You're on, silly southern-type person. Me and my friends Arthur Bryant and George Gates will take you down! :p

The only kind of truly regional food Seattle has that I know of is the Seattle roll - its a sushi roll that includes salmon, avocado, cucumber, and salmon roe (one variant uses cream cheese - I call that a Tacoma roll). Our local cuisine includes salmon and a lot of Asian food, especially sushi. Seattle has some of the best sushi in the country - and it's easily available, too. You find sushi at the supermarket.

Seeing as how California is know for fusion cuisine, I really can't think of any particualr food item that is unique to my area; anything that might qualify as a 'delecacy' is a delecacy of somewhere else. As such, I nominate the concept of fusion cuisine itself, or the more general concept of international cuisine. I like being able to visit the shopping center across the street from the university at noon, and turn around in 360 degrees and see Japanese, Chinese, Taiwanese, Vietnamese, Italian, Mexican, Indian, Persian/Middle Eastern, and American restaurants.

Internationalism/immigration totally kicks ass. :D

http://blog.yam.com/spoon/c9fc62d3.jpg

The Yorkshire pudding!

Lamingtons! :D

http://princessdiane.com/_06journal/0602/lamington.JPG

In michigan(in the upper peninsula especially) we have pasties. Sort of like a giant dumpling packed with a dense mixture of meat, carrots, peas, and potatoes....really good. I like to bake mine with sort of a worcestorshire sauce glaze.

Pasties were originally from Britain...Cornwall I think, but we perfected them here in Michigan :cool:

Vegemite Sandwich.

Okay, it's not very impressive but I give you the humble Melton Mowbray Pork Pie.

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

tasty foods

fish n chips
tea
bacon, eggs, toast, tomatoes, mushrooms all of them fried, a heart attack on a plate and delicious
roast dinner with all trimmings

tasty immigrant foods

kebabs
curry
chinese

which fool said immigrants were a bad thing

Trilby63;11778061']Okay, it's not very impressive but I give you the humble Melton Mowbray Pork Pie.

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

You went/go to Mowbray? :eek:

Clamcakes.
Ice coffee.
Coffee milk.

Haggis
Forfar Bridie
Arbroath Smokie
Deep fried mars bars, irn bru bars......anything that can be deep fried

I also claim Ulster fry and Irish stew but i'm yet to figure out what sets them apart from anything else

You went/go to Mowbray? :eek:

huh?

Trilby63;11778154']huh?

I'll take that as a no. There's actually a school called Mowbray in Melton, I was thinking of that. :p

I'll take that as a no. There's actually a school called Mowbray in Melton, I was thinking of that. :p

Oh.. I was talking about the town of Melton Mowbray in Leicestershire.

Trilby63;11778165']Oh.. I was talking about the town of Melton Mowbray in Leicestershire.

Oh, random. Silly thing about naming new places after the motherland. :p

Hm, Berlin is known for its more fastfood-y options:

Buletten (http://www.cateringforum.dk/files/Magasinfotos/CF12/CF-12_05.jpg) (meatballs, the German version of the Hamburger patty) and

Currywurst (http://www.br-online.de/bayern-heute/thema/essen_trinken/foto/currywurst_180_240_dpa.jpg) (fried, cut-up sausage smothered in a red, ketchup-based curry-flavoured sauce, sprinkled with curry powder).

And of course the mighty (http://www.turkeytravelplanner.com/AssetsTurkey/Food/HumongousDoner.jpg) Döner Kebap (http://www.mopo.de/bilder/dpa/2006/20060111/jpeg-1x1v2455-20060109-img_10664112_onlineBild.jpg), thanks to the Turkish immigrants.


My home region in Southern Germany has tons of regional specialties (that's because we gots the best cuisine :D) some of the most well known are:

Maultaschen (http://www.suppeninstitut.de/photogallery/neu27-10-2003/maultaschen300dpi2000px.jpg) (big ravioli with a meat or spinach filling, served in a broth or fried in butter; according to legend created by monks who were trying to circumvent the ban on eating meat on Fridays by hiding the meat under layers of dough. Guess God doesn't have X-Ray vision. :p)

Flädlesuppe (http://www.rettet-das-mittagessen.de/blog/wp-content/080506DickesEnde21.jpg) (pancake strips in broth)

Krautschupfnudeln (http://www.single-kochbuch.de/bilder/schupfnudeln.jpg) (finger-shaped dumplings made from potatoes, fried with sauerkraut and bacon - soooooo good)

And, of course, Spätzle (http://www.suggenbad.de/images/03_03_03/spaetzle.jpg) (pasta, ideally hand-made (http://www.texasmaedle.com/Kueche/Spaetzleschaben.jpg))


None of this is present in my fridge. :(

Potato pancakes.

It really annoys me when I see a sign "Potato pancakes" because.. you know.. "Bleenies" is a much better name.

The word "pop" annoys me too..

If you don't have Mrs. T's, you have sucky perogies. :)

And yes, I win!

Oh who cares!?

Sorry, but I'd have to say that Cleveland makes the best pierogies. Mrs. T's is trash. And blintzes are so much more than potato pancakes. Don't forget the kielbasa and sauerkraut, either. West side for life! :D

Oh, and the word "soda" annoys me, so we're even. ;)

Uh, I'm not sure if thats a regional thing we have those here too, at least in season we do and I guess you have to drive up to Nebraska City, but we still have them. As for regional foods I can't really think of any unique ones around here. You got ethnic foods and the beef is good, but I can't really think of any Nebraska foods.

Edit: Oh, I thought of something! Well kind of I'm not sure if this has spread out from here any, but we have the Reuben, although nuts in New York also claim they came up with it :rolleyes: its a grilled sandwich on rye, with corn beef, sauerkraut, and either thousand island or Russian dressing. They are totally :homerdrool:

You forgot the Swiss Cheese. How good a Reuben could it be?
http://ask.yahoo.com/20000807.html <-- We had it first. Nyah.

" Reuben's was a landmark Manhattan delicatessen, first established around 1908. It occupied several locations before moving to East 58th Street in 1935, where it stayed for the next thirty years. Arnold Reuben's daughter describes a Reuben Special sandwich created in 1914 to feed Annette Seelos, Charlie Chaplin's hungry leading lady. The Special featured meat, cheese, cole slaw, and russian dressing on buttered toasted rye.

Folks in Omaha advocate a different genealogy. They claim that a wholesale grocer named Reuben Kulakofsky created the sandwich at Omaha's Blackstone Hotel back in 1925 (1922 in some versions), to feed players in a late-night poker game. It was such a hit that the hotel owner put it on the menu and named it in Reuben K.'s honor.

Years later, in 1956, Fern Snider, a waitress at the Blackstone, entered the recipe in a national sandwich competition and won. Documentation for some of these events does exist, including a 1937 menu from the Cornhusker Hotel in Lincoln, Nebraska, describing the Reuben as we know it today: corn beef, sauerkraut, and swiss cheese on russian rye with a special dressing."

back home we've got jersey wonders (http://www.bbc.co.uk/jersey/about_jersey/food/recipes/jersey_wonders.shtml) (lumps of grease with some sweet dough mixed in) and cabbage loaf (http://www.bbc.co.uk/jersey/about_jersey/food/recipes/cabbage_loaf.shtml) and jersey bean crock (http://www.bbc.co.uk/jersey/about_jersey/food/recipes/bean_crock.shtml) which are yummy. and then there's black butter (http://www.bbc.co.uk/jersey/about_jersey/food/recipes/black_butter.shtml) which is just odd.

Milk Toast

And of course the mighty (http://www.turkeytravelplanner.com/AssetsTurkey/Food/HumongousDoner.jpg) Döner Kebap (http://www.mopo.de/bilder/dpa/2006/20060111/jpeg-1x1v2455-20060109-img_10664112_onlineBild.jpg), thanks to the Turkish immigrants.

Damn, I miss those.

Damn, I miss those.
I could send you one, with extra garlic sauce. :) Homeland Security would take you away for commissioning chemical weapons. :p

I could send you one, with extra garlic sauce. :) Homeland Security would take you away for commissioning chemical weapons. :p

Mmmm... garlic sauce *drools*

I'll be in Europe in January, so I guess I can wait until then, but I don't know if they have them in the part of France I'll be in.

If I ever find myself there I will try them, I try as much local specialty food as I can when I'm away. Most times Im pleasantly surprised. Sometimes I wonder how things got popular.

You're a good foodie, you are.

Okonomiyaki is good.

It is indeed. :D

You're on, silly southern-type person. Me and my friends Arthur Bryant and George Gates will take you down! :p

You do know of Henry Perry, of Memphis, Tennessee.the man who originated KC BBQ in 1908?

You do also know Texans were barbecuing well before Mr. Perry introduced it to KC. We perfected it well before it was known there. :p

And of course the mighty (http://www.turkeytravelplanner.com/AssetsTurkey/Food/HumongousDoner.jpg) Döner Kebap (http://www.mopo.de/bilder/dpa/2006/20060111/jpeg-1x1v2455-20060109-img_10664112_onlineBild.jpg), thanks to the Turkish immigrants.

Funnily enough I had some good German beers and a doner kebab at the international beer festival downtown this evening.

Yum. :D

I could send you one, with extra garlic sauce. :) Homeland Security would take you away for commissioning chemical weapons. :p

Thank the universe for allowing that into Japan. :D

I do have to make the trip to Oktoberfest - our Oktoberfest back home in Texas is a pale candle, I know.

Bamberg (my home town) :

Ziebeleskaes
Bamberger Bratwuerste
Bamberger Hoernchen (both the pastries and a special kind of potatoes)
Zwiebeltreter
Baggers with Blaustiel-Sauce
Gerupfter
Rohe Kloesse and Suessa Brueh
Gree

... I'd list the recipes, but that would make the post a little long. ;)

As for Dublin, take anything and deep fry it, or cook it until all taste has left for good. ;)

put everything in a pot and boil it? maybe add whiskey? thats pretty much irish cusine.
dried pigs blood?
3-in-1's? thats rice chips and curry. couldnt find in other countries.

You do know of Henry Perry, of Memphis, Tennessee.the man who originated KC BBQ in 1908?

You do also know Texans were barbecuing well before Mr. Perry introduced it to KC. We perfected it well before it was known there. :p


I can agree with everything here except for "perfected." Sorry, but that honor stays right here in my hometown with Gates & Sons. Mmmm, Gates...

But hey, at least we can probably both agree that the awful junk sold in most of the country as "barbecue" is an abomination unto your god or gods of choice. ;)

Sorry, but I'd have to say that Cleveland makes the best pierogies. Mrs. T's is trash. And blintzes are so much more than potato pancakes. Don't forget the kielbasa and sauerkraut, either. West side for life! :D

Cleveland makes what brand of pierogies? I'm okay with Mrs. T's, if they're cooked right, but the best perogies I ever ate were fresh-made... and it's irrelevant where they were made.

Plus, the guy from Philadelphia missed scrapple. And cheesesteaks, which I refuse to get anywhere else, becuase they're just disgusting. Stupid people think they can improve on them by changing the ingredients.

And stores called Acme and Wawa, which seem to make other people laugh.

You forgot the Swiss Cheese. How good a Reuben could it be? Doh, yeah that also.
http://ask.yahoo.com/20000807.html <-- We had it first. Nyah.

" Reuben's was a landmark Manhattan delicatessen, first established around 1908. It occupied several locations before moving to East 58th Street in 1935, where it stayed for the next thirty years. Arnold Reuben's daughter describes a Reuben Special sandwich created in 1914 to feed Annette Seelos, Charlie Chaplin's hungry leading lady. The Special featured meat, cheese, cole slaw, and russian dressing on buttered toasted rye.

Folks in Omaha advocate a different genealogy. They claim that a wholesale grocer named Reuben Kulakofsky created the sandwich at Omaha's Blackstone Hotel back in 1925 (1922 in some versions), to feed players in a late-night poker game. It was such a hit that the hotel owner put it on the menu and named it in Reuben K.'s honor.

Years later, in 1956, Fern Snider, a waitress at the Blackstone, entered the recipe in a national sandwich competition and won. Documentation for some of these events does exist, including a 1937 menu from the Cornhusker Hotel in Lincoln, Nebraska, describing the Reuben as we know it today: corn beef, sauerkraut, and swiss cheese on russian rye with a special dressing."
Ah, wikipidea says we have the beter claim so I'll go with them (http://en.wikipedia.org/wiki/Reuben_sandwich) in a commpletly unbiased decision on source credability;)

Doh, yeah that also.

Ah, wikipidea says we have the beter claim so I'll go with them (http://en.wikipedia.org/wiki/Reuben_sandwich) in a commpletly unbiased decision on source credability;)

I dunno, making it in connection with Charlie Chaplin years before it was even claimed in Omaha...

I can agree with everything here except for "perfected." Sorry, but that honor stays right here in my hometown with Gates & Sons. Mmmm, Gates...

But hey, at least we can probably both agree that the awful junk sold in most of the country as "barbecue" is an abomination unto your god or gods of choice. ;)

Texas perfected one style of barbecue. Basically, it's curing the meats, smoking them for two days in either mesquite or hickory chambers, and then slowly cooking them in huge quantities with tomato-based sauces.

Just as Texas perfected the sauce-based barbecue (mainly beef), Tennessee perfected the "dry", spice-based pork barbecue. You can't really say which is better, since they use different meats and different methods.

There's a restaurant in my town called "The Rib Tickler", and they have what is possibly the best barbecue I've ever had. They cook it in the traditional style, and they have potatoes (baked and mashed), vegetables, and desserts. They catered to the Patriots when they were in Houston for the Super Bowl, and they have Patriots photos all over the walls (mainly because the owners' son has played for them for some time).

It's outstanding stuff.

I dunno, making it in connection with Charlie Chaplin years before it was even claimed in Omaha...

Yes, but wikipedia says there is no evidience to suport the connection, since they can't find a movie that those two both appeared in in 1915. And, the earliest artifact mentioning it is from Lincoln so there is more concrete evidence linking it to NE than the unsubstantiated claim linking it to New York.

In Baltimore we've got:

Blue crabs
Crab cakes (broiled not fried): Bits of crab chopped up and made into a ball. Sort of like a meat ball or hamburger but with crab (and some filler) instead.
Thrasher's/Boardwalk Fries: Potato soaked in brine and then cut up and deep fried. (Technically this is from Ocean City, not Baltimore, but it's close enough)
Old Bay: Best seasoning in the world. Goes well with any of the above and many other things.

Texas perfected one style of barbecue. Basically, it's curing the meats, smoking them for two days in either mesquite or hickory chambers, and then slowly cooking them in huge quantities with tomato-based sauces.

Just as Texas perfected the sauce-based barbecue (mainly beef), Tennessee perfected the "dry", spice-based pork barbecue. You can't really say which is better, since they use different meats and different methods.

There's a restaurant in my town called "The Rib Tickler", and they have what is possibly the best barbecue I've ever had. They cook it in the traditional style, and they have potatoes (baked and mashed), vegetables, and desserts. They catered to the Patriots when they were in Houston for the Super Bowl, and they have Patriots photos all over the walls (mainly because the owners' son has played for them for some time).

It's outstanding stuff.

You are absolutely correct. Texas BBQ is a very specific and specialized kind of BBQ and (in addition to using a whole nother meat!) is thus very difficult to "accurately" compare with the southern styles of BBQ. Apples and Oranges, my friends.

Here we have indian fry-bread, which is neither sophisticated nor healthy, but very delicious.

I suppose cooking and eating cactus would count as a regional delicacy too.

Risotto alla milanese (rice, roasted in butter and onions, then cooked with broth and saffron)
Polenta (boiled maize flour)
Roasted frogs (yea, those green swamp-dwelling quadrupeds that cry "brekekekek, koax, koax")
Cotoletta alla milanese (similar to Wienerschnitzel, but using a T-bone)

Dried otter's noses rule ! :)

Faecesburgers - we feed them to the grockles (http://en.wikipedia.org/wiki/Grockle). They can't tell the difference from the food they usually eat in London.

Seriously though, I guess cream teas and scones are viewed as a very Devonian thing.

Went to Devon in August to spend a week with me mum, had a great time, but now I can't eat sissy double or whipped cream anymore, it has to be clotted!:D

I dont think Im ever going to Osaka for the cuisine!

I cant imagine asking for octopus balls with extra bonito shavings!

Takoyaki are excellent, you really should try them (even if asking for them will make you giggle like a schoolgirl). ;)

Well, we have the Primanti Sandwich: http://en.wikipedia.org/wiki/Primanti_sandwich
The Klondike Bar, chipped ham, and various other things by Isaly's:
http://en.wikipedia.org/wiki/Isaly%27s
Eat N Park's smiley cookies: http://en.wikipedia.org/wiki/Eat_n_park

Well, we have the Primanti Sandwich: http://en.wikipedia.org/wiki/Primanti_sandwich

:eek:!

Oooh, I can't believe no one's mentioned the Egg Cream.

Here we have indian fry-bread, which is neither sophisticated nor healthy, but very delicious.

I suppose cooking and eating cactus would count as a regional delicacy too.

you must have navajo tacos. every fiesta in new mexico has them. ive even see them sold in roadside stands.

Well, we have the Primanti Sandwich: http://en.wikipedia.org/wiki/Primanti_sandwich


The only food I've seen on tv that made me drool.

I really want to try that.

Oooh, I can't believe no one's mentioned the Egg Cream.

My dad, who's originally from Manhatten, use to make those, they kick ass.

A short list from some of the places I've lived. These are just the ones that sprung to mind first, I know there are a lot of things I'm forgetting right now.

From San Francisco: the It's It (http://www.itsiticecream.com/history.cfm). Ice cream between two oatmeal cookies.
From Belgium: moules-frites (http://www.luz.org/var/storage/images/sorties/soirees/casino/nos_jeudis_moules_frites/2616-4-fre-FR/nos_jeudis_moules_frites_medium.jpg). Basically a big pot of mussels accompanied by a big plate of french fries. Sooo yummy! Also waffles (http://www.crispywaffle.com/images/gaufre.jpg); I've yet to have a so-called Belgian waffle in the U.S. that is anything like the real thing. And of course chocolate.
From Botswana: mopane worms (http://upload.wikimedia.org/wikipedia/en/4/47/Harvested_Mopanes.jpg). Yes, those are caterpillars.

A short list from some of the places I've lived. These are just the ones that sprung to mind first, I know there are a lot of things I'm forgetting right now.

From San Francisco: the It's It (http://www.itsiticecream.com/history.cfm). Ice cream between two oatmeal cookies.
From Belgium: moules-frites (http://www.luz.org/var/storage/images/sorties/soirees/casino/nos_jeudis_moules_frites/2616-4-fre-FR/nos_jeudis_moules_frites_medium.jpg). Basically a big pot of mussels accompanied by a big plate of french fries. Sooo yummy! Also waffles (http://www.crispywaffle.com/images/gaufre.jpg); I've yet to have a so-called Belgian waffle in the U.S. that is anything like the real thing. And of course chocolate.
From Botswana: mopane worms (http://upload.wikimedia.org/wikipedia/en/4/47/Harvested_Mopanes.jpg). Yes, those are caterpillars.

That reminds me of Witchetty Grubs (http://en.wikipedia.org/wiki/Witchetty_grub). I've never eaten one, but they're meant to be quite nice.

The only food I've seen on tv that made me drool.

I really want to try that.You'll have to come to Pittsburgh first. :)

Not at all. Poutine is French Fries with curds and gravy. It goes straight to your ass.
There's a place here in HK that serves that. I was introduced it by a Canuck I used to work with.

Prefer the Thai restaurant round the corner, personally.

Too many local dishes here to list.
Last week was the Mid-Autumn moon festival, and so everyone was eating mooncakes, which are truly revolting. An incredibly dense, incredibly sweet doughy lump with a (very) salted egg yolk inside. I thought I managed to avoid them this year but was offered one at school and it would have been churlish to turn it down.
I swear I could feel it sitting in my gut for days.


One of my favourites dishes from near here is Sichuan Hotpot, which I guarantee would be the hottest thing you're every likely to try.

One of my favourites dishes from near here is Sichuan Hotpot, which I guarantee would be the hottest thing you're every likely to try.

Please tell me it cant be worse than Thai Chilli. I had sweat pouring down my face after that. My girlfriend wanted to take me to a doctor :p

Alright, so I'm back in Connecticut for the weekend, and me and my family went apple picking.
While I was discussing my trip home with some friends at school, I mentioned that we were going apple picking and I was getting apple cider doughnuts. Everyone from Connecticut got excited. Everyone else looked clueless.

So I'm curious. What are some foods that are only found, or primarily found, in your area?

For me, it would be apple cider doughnuts (http://www.marchfarms.com/images/donuts.jpg), Apizza (http://www.sliceny.com/images/2004082816-01-thumb.jpg), and fried dough with sauce on it (appearently, this isn't common beyond New England/Connecticut area)

I grew up in Minnesota, a state which has perfected the fine art of Food-On-A-Stick. Our State Fair is famous for such treats as Key Lime Pie On A Stick, Deep Fried Pickle On A Stick, Ribs On A Stick, and (I'm not making this up) Coffee On A Stick.

Please tell me it cant be worse than Thai Chilli. I had sweat pouring down my face after that. My girlfriend wanted to take me to a doctor :p
Believe me, it's hot. Take it from someone who eats raw jalepeno peppers.
One time, when I was in China I went to a restaurant that specialised in Sichuan Hotpot.
The hotpot is a giant wok that sits on your table on top of a gas burner. It's basically a type of stew.
I ordered it extra mild (which made the locals smirk at my wussiness).
My extra mild hotpot came out. It was bright red, with a film of chilli oil on top. They thoughtfully brought out extra chilli sauce and oil, just in case it was too weak.
I started pulling the dried chillis (and they use hot chillis too, I might add) out. I counted 100 chillis, so figured it was now soft enough to try. It was, barely.
There were still dozens more swimming happily around in the stew.
Lord knows what the wok was made off. Surely even iron can't handle that much chilli!
We complained, and were told that it was indeed their mild dish. Locals had a good time smirking at us gasping and sweating. They were wolfing down their hotpots. I was almost tempted to try their extra-hot, but the idea of having to go a Chinese hospital to have my throat (and bowels) replaced convinced me otherwise.

You'll have to come to Pittsburgh first. :)

Believe me, I'm planning on it.

Believe me, I'm planning on it.Really? I might have to take back some of the nasty things I said about Philly, in that case.

nothing here belongs to us, nor did it stay here if by some chance it did...

we have Indian Tacos....

uh...Kolaches


see? none of it belongs to us...

There's a place here in HK that serves that. I was introduced it by a Canuck I used to work with.

Good stuff, innit? :D

One of my favourites dishes from near here is Sichuan Hotpot, which I guarantee would be the hottest thing you're every likely to try.

Hehehe. As someone who likes it hot and spicy, that sound like a hellacious and demonic challenge. :D (BTW, I happen to enjoy Habaneros and even Capsicum extract sauces... That ought to give you an idea of where I'm coming from...)

Believe me, it's hot. Take it from someone who eats raw jalepeno peppers.

Amongst chile fans, raw jalapeños are not that big a deal. Report back after trying a raw Thai Hot chile (one of those that come's in at roughly 100,000 Scovilles to an Jalapeño's 5-10,000...)

Please tell me it cant be worse than Thai Chilli. I had sweat pouring down my face after that. My girlfriend wanted to take me to a doctor :p

:D I bet in can be.... (The recepies I know for Sichuan hotpot often call for Thai Hots....)

One time, when I was in China I went to a restaurant that specialised in Sichuan Hotpot.
The hotpot is a giant wok that sits on your table on top of a gas burner. It's basically a type of stew.
I ordered it extra mild (which made the locals smirk at my wussiness).
My extra mild hotpot came out. It was bright red, with a film of chilli oil on top. They thoughtfully brought out extra chilli sauce and oil, just in case it was too weak.
I started pulling the dried chillis (and they use hot chillis too, I might add) out. I counted 100 chillis, so figured it was now soft enough to try. It was, barely.
There were still dozens more swimming happily around in the stew.
Lord knows what the wok was made off. Surely even iron can't handle that much chilli!
We complained, and were told that it was indeed their mild dish. Locals had a good time smirking at us gasping and sweating. They were wolfing down their hotpots. I was almost tempted to try their extra-hot, but the idea of having to go a Chinese hospital to have my throat (and bowels) replaced convinced me otherwise.

Sounds good!

You'll have to come to Pittsburgh first. :)

There's a moderate chance I might be that way in January.... hint, hint...

you must have navajo tacos. every fiesta in new mexico has them. ive even see them sold in roadside stands.

Isnt that like a taco made in an indian fry bread?

If so, I think so.

The best fry bread place here, and probably in the world, is the Fry Bread House near downtown, it is run by tohono odham. I dont know if that is indian for "navajo" or what though.

Isnt that like a taco made in an indian fry bread?

If so, I think so.

The best fry bread place here, and probably in the world, is the Fry Bread House near downtown, it is run by tohono odham. I dont know if that is indian for "navajo" or what though.

"Tohono O'odham" would be the O'Odham language term for the Tohono O'odham Nation (http://www.itcaonline.com/tribes_tohono.html), and according to the wiki (http://en.wikipedia.org/wiki/Tohono_O%27odham), means "People of the Desert." ;)

The Navajo language term for the Navajo people is "Diné". Note, there's no one single Indian language. In fact there are, depending on which linguistic taxonomy you go by (http://en.wikipedia.org/wiki/Classification_schemes_for_indigenous_languages_of_the_Americas), between 30 and 60 distinct language families in North America, plus many isolates.

(Didn't know that'd get you a linguiostics lesson, did you? :))

Where I live now, we, uh, have sweet corn.

I like sweet corn and all, but living on the east coast was nice with good crab and shrimp. And damned good clam chowder.

Every region's delicacies are available in the mixing pot of the world.

"Tohono O'odham" would be the O'Odham language term for the Tohono O'odham Nation (http://www.itcaonline.com/tribes_tohono.html), and according to the wiki (http://en.wikipedia.org/wiki/Tohono_O%27odham), means "People of the Desert." ;)

The Navajo language term for the Navajo people is "Diné". Note, there's no one single Indian language. In fact there are, depending on which linguistic taxonomy you go by (http://en.wikipedia.org/wiki/Classification_schemes_for_indigenous_languages_of_the_Americas), between 30 and 60 distinct language families in North America, plus many isolates.

(Didn't know that'd get you a linguiostics lesson, did you? :))

Yeah, well, I'm getting my degree in linguistics this spring and I was being facetious. I'll concede though, I never could have expected a "linguiostics" lesson. :)

Anyway, to bear on the point, tohono odham is apparently Indian for "Papago."

くそを食べて　死ねろ！;)

Yeah, well, I'm getting my degree in linguistics this spring and I was being facetious. I'll concede though, I never could have expected a "linguiostics" lesson. :)

Anyway, to bear on the point, tohono odham is apparently Indian for "Papago."

くそを食べて　死ねろ！;)

Excellent. But if that's the case, why do you refer to the O'Odham language as "Indian", as if Indian were a singular language? (Not meaning to criticise, just curious...

And one of the forums I used to frequent had a local "law" derived from the Murphy's law sort, to the effect that any post correcting someone else would have a typo in it. ;)

Excellent. But if that's the case, why do you refer to the O'Odham language as "Indian", as if Indian were a singular language? (Not meaning to criticise, just curious...

And one of the forums I used to frequent had a local "law" derived from the Murphy's law sort, to the effect that any post correcting someone else would have a typo in it. ;)

Was being facetious and fulfilling my patriotic duty as a dum' uhmuruhkuhn.

A duty you seem to have escaped in your oriental island of gastronomic delights.

Was being facetious and fulfilling my patriotic duty as a dum' uhmuruhkuhn.

A duty you seem to have escaped in your oriental island of gastronomic delights.

Hehehe. I think I took care of a whole months worth of stupid this past weekend... :p

Rocky Mountain Oysters. I need say no more.

That's bull testicles, isn't it? Also in Piedmont people eat them, I still have to taste. Sadly, due to krazykow, there has been a long ban on eating some parts of bovines, including brains and testicles. What a shame, I like fried brains.

Please tell me it cant be worse than Thai Chilli. I had sweat pouring down my face after that. My girlfriend wanted to take me to a doctor :p

I think hot chili peppers from Calabria (southern Italy) are one of the best (or worst if you don't like spices too much).
Also, when I serve penne all'arrabbiata, everyone sweats like crazy, and some people just can't eat more than 10 penne.

Penne all'arrabbiata (Angry-style penne), my style (recipe for 500g pasta)
HOT!
sauce: fry in a pan 1 garlic in extra-vergine olive oil, then, as the garlic turns slightly brown, add 6 to 10 dried, crushed calabrian chili. stir a while, then add 600g peeled tomatoes, a pinch of salt and a pinch of sugar. let it simmer till the sauce gets uniformely dense, and continue to stir. when penne are cooked, add them to the sauce and stir them a bit.
pasta: (preferabily penne lisce, definitely italian durum wheat pasta for arrabbiata!) Boil a lot of water in a high, large pot. when it's boiling, add a spoonful of salt. wait till the water resumes boiling, then pour in pasta, and lower the cooking fire to 1/2 maximum. penne usually take 8 to 13 minutes to cook. when pasta is ready (it must not be still hard, but it must not turn into an indistinguishable glue-like substance: the single pieces of pasta must still retain their form) pour the whole content of the pot through a colapasta (a pot-like thing with lots of small holes in it, so pasta stays in and water flows away)

There's a moderate chance I might be that way in January.... hint, hint...Oh? Any special reason why?

I think hot chili peppers from Calabria (southern Italy) are one of the best (or worst if you don't like spices too much).


Interesting. I'm not familiar with that cultivar. I'm having trouble finding a Scoville rating on it. Any idea?

Also, when I serve penne all'arrabbiata, everyone sweats like crazy, and some people just can't eat more than 10 penne.

Penne all'arrabbiata (Angry-style penne), my style (recipe for 500g pasta)
HOT!
sauce: fry in a pan 1 garlic in extra-vergine olive oil, then, as the garlic turns slightly brown, add 6 to 10 dried, crushed calabrian chili. stir a while, then add 600g peeled tomatoes, a pinch of salt and a pinch of sugar. let it simmer till the sauce gets uniformely dense, and continue to stir. when penne are cooked, add them to the sauce and stir them a bit.
pasta: (preferabily penne lisce, definitely italian durum wheat pasta for arrabbiata!) Boil a lot of water in a high, large pot. when it's boiling, add a spoonful of salt. wait till the water resumes boiling, then pour in pasta, and lower the cooking fire to 1/2 maximum. penne usually take 8 to 13 minutes to cook. when pasta is ready (it must not be still hard, but it must not turn into an indistinguishable glue-like substance: the single pieces of pasta must still retain their form) pour the whole content of the pot through a colapasta (a pot-like thing with lots of small holes in it, so pasta stays in and water flows away)

Sounds tasty. :D

Oh? Any special reason why?

Yeah, I may be visiting an old friend in the Scranton area around that time. Ruffy promised me he'd set me up with a good cheese steak if I came through there on my way.

From Belgium: moules-frites (http://www.luz.org/var/storage/images/sorties/soirees/casino/nos_jeudis_moules_frites/2616-4-fre-FR/nos_jeudis_moules_frites_medium.jpg). Basically a big pot of mussels accompanied by a big plate of french fries. Sooo yummy!

OMG, moules frites! *dies and goes to heaven*

I had them in Normandy once, the mussels came in a fantastic, very light and creamy, cider-based sauce...

Hands down one of the best meals I've ever eaten in my life.

Or, as Gravlen would say: "Mmmmhhhh, moules frites! :fluffle: :fluffle:"