What are some local dishes in your area?

[ZapperZ]

I considered posting this in the Food thread, but I think it might be better for it to be in its own separate thread.

First of all, let me clarify that I love, LOVE ethnic cuisine and foods that are local to a particular region. I find that I learn a lot about groups of people or the local culture, or how people live through the food that they eat. It is why I love shows such as "Bizarre Food" on TV that explores different parts of the world and what people eat.

So now, how about you telling us some of the foods that are local and regional to where you live or where you came from? Often times, a lot of the food are so localized, they are only known within that particular town or neighborhood. Those are the ones that I want to know about.

I'll start with the Chicago area. Most people are quite aware of the Chicago Deep Dish Pizza and the Chicago Hot dog.

Deep Dish pizza

Chicago Hot dog
http://fhdeli.com/wp-content/uploads/2014/05/howtomakeacsd_81.jpg

But there is also the Chicago Italian Beef sandwich.

This is, of course, not "authentic" Italian, because it didn't come out of Italy. But it is still one hot, juicy mess that is delicious. And while you can find the deep dish pizza and Chicago-style hot dog elsewhere in the US, the Italian Beef is not as easily found outside of the Chicago area. In fact, it isn't that well-known elsewhere.

So what are some of the dishes or food that are very local to your area, or something that your area is known for?

Zz.

 

[Greg Bernhardt]

omg I haven't had anything to eat eat today... mouth... watering...

Here is Milwaukee in a nutshell

Bratwurst

Cheese Curds

Beer

 

[Doug Huffman]

We have an unique local specialty, Fresh Cooked Lawyers also known as Burbot and Pout-eel. They're by-catch of our dying whitefish industry (only two commercial fishermen still fishing). K. K. Fiske restaurant uniquely has them, provided by his fishing tug Seediver. There, they're chunked and flash fried and called "poor man's lobster."

http://02.static.wehaaserver.com/doorcountytoday-com/images/K-K--Fiske_Wash-Island.18154.widea.0.jpg

http://www.woodenboatsironmen.com/koyen_op_800x540.jpg

http://ehmannoutdoors.com/sites/default/files/b%20burbot%201.JPG

Some years ago I was given four filets that I watched taken from quivering fresh fish and they were very very good lightly pan fried.

The community is one of the largest ethnic Icelander communities in the US, with a significant Skandinavian and Irish population, each practices its cuisine. I hosted a Burns' Supper this year that was a great success.

 

[Ryan_m_b]

I live in London and there's one particular dish that is less common than it used to be but is fantastic grub: pie mash and liquor. Depressingly rare to find a proper shop for it now, most places to eat are either gastropubs, national cuisine or kebab shops. But when you do find one its great. Especially on a winters day.

 

[lisab]

The Pacific Northwest is known for salmon and good beer. But since we're on the Pacific Rim, there is a strong (and delicious) Asian influence on food. Oh and dungeness crab. It's a great place to live if you love seafood!

 

[Vanadium 50]

Chicago Hot dog

Where's the ketchup? <running quickly>

 

[ZapperZ]

Where's the ketchup? <running quickly>

Thems fightin' words!

Zz.

 

[ZapperZ]

The Pacific Northwest is known for salmon and good beer. But since we're on the Pacific Rim, there is a strong (and delicious) Asian influence on food. Oh and dungeness crab. It's a great place to live if you love seafood!

But is there something unique about the food in your area, lisab? Or was there something popular that originated from that region? That is what I'm trying to gather here, something that is identified with some particular region.

Zz.

 

[Dembadon]

Here're a few pictures that'll give you a taste of the rich culture in which I'm immersed:

Now, if that doesn't get your mouth watering, wait until you see this!

Hungry?

 

[nsaspook]

Thems fightin' words!

Zz.

 

[lisab]

But is there something unique about the food in your area, lisab? Or was there something popular that originated from that region? That is what I'm trying to gather here, something that is identified with some particular region.

Zz.

Ah. Well the lovely Dungeness crab would be high on that list. It's from here, in fact it's named after Dungeness Spit, which is in Washington State. And Oregon named it their Official State Crustacean.

And Starbucks, of course!

"Seattle" is an anagram of "let's eat". That has to count for something !

 

[nsaspook]

Toasted Hazelnuts from Oregon.

http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html

 

[Siv]

This is what I will be making for lunch today, so thought I would post about that ... Kerala Fish Stew



http://mariasmenu.com/fish/fish-molly

There are slight variations but the common thing is ... fish, coconut milk and spices
My family loves it !

 

[ZapperZ]

This is what I will be making for lunch today, so thought I would post about that ... Kerala Fish Stew



http://mariasmenu.com/fish/fish-molly

There are slight variations but the common thing is ... fish, coconut milk and spices
My family loves it !

I may actually have had something similar!

Whenever we go to Orlando, FL, we try to stop by this Indian Restaurant just outside of Walt Disney World. It's called Dakshin, and they have two types of Kerala fish stew:

http://www.dakshin-indianrestaurant.com/dinnermenu.html

I've ordered both of them over the years.

Zz.

 

[Siv]

And I hope you liked it, Zapper.

 

[ZapperZ]

And I hope you liked it, Zapper.

Indian food has always been one of my favorites, and yes, I did like them. We had to convince the waiter that we wanted it as hot/spicy as it was supposed to. He wasn't convinced but gave it to us anyway. He was pleasantly surprised that we finished all of them.

I hope many others from India participate in this. It is such a rich and varied culture that even the same food is different with different families, etc. I want to hear and know about these types of dishes and food that are very specialized and unique to each family/region.

Zz.

 

[Silicon Waffle]

...
I hope many others from India participate in this. It is such a rich and varied culture that even the same food is different with different families, etc. I want to hear and know about these types of dishes and food that are very specialized and unique to each family/region.
...

people put anything edible into their foods provided they won't upset their stomach. The food and it tastes sure vary among individuals. Taroes and (sweet and) Potatoes are used equally in my curry soup.

 

[wirenut]

This the only culinary item from my home town.


https://physicsforums-bernhardtmediall.netdna-ssl.com/data/attachments/64/64971-9e263ed8cc8bc35935238fecb06110d9.jpg
We love them so much we throw a festival for them...
https://physicsforums-bernhardtmediall.netdna-ssl.com/data/attachments/64/64973-061084a66f042aa103b5571c9a13804f.jpg

This is where they were born...
https://physicsforums-bernhardtmediall.netdna-ssl.com/data/attachments/64/64974-b8e5271be0006ee7f48d1552cf7aa59c.jpg
Now everybody can have them like us...
https://physicsforums-bernhardtmediall.netdna-ssl.com/data/attachments/64/64972-2229e716a774f5efba9deb2ab8ebd3a0.jpg

 

[wirenut]

Unless you consider the German, Polish, and Russian foods that every grandmother cooked for sunday dinner.

 

[ZapperZ]

Ah yes, the Anchor bar in Buffalo, NY, the originator of those Buffalo wings.

I think that place is more popular than the Buffalo Bills! :)

Zz.

 

[wolram]

A, delicious meal likely only eaten by my family is couscous with spicy sausages, peppers, onion and chili.

 

[jtbell]

When I think of South Carolina cuisine, I think of two things: fried okra and mustard-based barbecue sauce.

Actually, the barbecue sauce is specific to the Midlands (the central area of SC around Columbia). I live in a "boundary" region to the north where you can get barbecue either way: mustard based or tomato based (which I prefer). Either way, it's always on pork.

However, I have never cared for okra, whether fried or in some other form. My brother claimed that there is an invisible "okra line" crossing the US from east to west, somewhat south of the Mason-Dixon line. North of it, one never sees okra on restaurant menus. South of it, okra is ubiquitous at truck stops, barbecue joints, cafeterias, etc.

A suburb of Columbia, SC, has an annual festival called the "Okra Strut."

 

[gleem]

You want crab cakes? Come to the Eastern Shore of Maryland ...no fillers added.

 

[gleem]

When I think of South Carolina cuisine, I think of two things: fried okra and mustard-based barbecue sauce.

When I think of SC I think of Shrimp and Grits.

 

[ZapperZ]

I wish we have more participants from France, Italy, Spain, China, Japan, countries in South East Asia, etc. There is such a diverse and amazing culinary culture in those regions where there are very unique foods from various regions in each of those countries.

And hey, how about people from the Gulf Coast of the US? Where are you?

Zz.

 

[lisab]

And hey, how about people from the Gulf Coast of the US? Where are you?

You answered your own question !

But seriously - gumbo, anyone?

 

[jtbell]

I've never lived in Cincinnati, Ohio, but every time I drive through that area, I stop somewhere for Cincinnati-style chili.

 

[Silicon Waffle]

All foods you introduce look delicious. I want to eat all of them .
I wonder how you define an actual food that irk you out nicely, one that is different from i.e a bowl of water added with some salt, ajinomoto, and some bite-sized meats etc. Only curry, but an Indian one is almost different from Japanese one, but they both still share something very common.

 

[ZapperZ]

MalaysianIndonesian and Thai curries are also very different from Indian/Japanese, and each other. The use of galangal root, lemon grass, and sometime even shrimp paste to flavor the Malaysian/Indonesian/Thai curries/rendang is very unique to that region.

Zz.

 

[Dr Transport]

Go Bills... What about Beef on Weck? and Genesee Cream Ale (commonly known as Genny Screamers...)
\

Zapper, is that a Lou Malnati's pizza?

 

[Evo]

Kansas city is the beef capital of the US, but you will be hard pressed to find a decent steak house here. Also, Kansas City is supposed to be famous for BBQ, again, having grown up in Houston, TX, I'm spoiled, we had the best steakhouses, we had the best BBQ, we also had great seafood, you could go and buy your seafood right off the boats when they came in. No seafood here.

One of the supposedly most famous BBQ places in KC has been closed down before due to unsanitary conditions and many people avoid it.

 

[Lisa!]

Dolma : the ones in this picture are made of grape leaves

​

 

[ZapperZ]

Dolma : the ones in this picture are made of grape leaves

​

Can you explain a bit why this is unique to your or a specific region? I've had this all over the place, and this is a common item in the Mediterranean and Middle Eastern cuisine. Is there something different or specific in this particular dish that makes it unique than other dolma/dolmades?

Zz.

 

[Lisa!]

Can you explain a bit why this is unique to your or a specific region? I've had this all over the place, and this is a common item in the Mediterranean and Middle Eastern cuisine. Is there something different or specific in this particular dish that makes it unique than other dolma/dolmades?

Zz.

Sorry I can't! I mean if I knew I had to explain, I'd never post it.

 

[ZapperZ]

Sorry I can't! I mean if I knew I had to explain, I'd never post it.

Hum...

I don't know if the thread's purpose is not clear. I'm trying to discover cuisines that are unique to certain regions of the world, or food that originated and are uniquely associated to certain places. I thought maybe this is a version of dolmades that is unique to certain places.

Zz.

 

[Lisa!]

Hum...

I don't know if the thread's purpose is not clear. I'm trying to discover cuisines that are unique to certain regions of the world, or food that originated and are uniquely associated to certain places. I thought maybe this is a version of dolmades that is unique to certain places.

Zz.

Well I guess that is because the vegetables we use as the filling are rarely found in other places!

 

[gfd43tg]

I wish we have more participants from France, Italy, Spain, China, Japan, countries in South East Asia, etc. There is such a diverse and amazing culinary culture in those regions where there are very unique foods from various regions in each of those countries.

And hey, how about people from the Gulf Coast of the US? Where are you?

Zz.

Alright fine, I am not a native to china but I live in Hong Kong at the moment. Here is a picture I took at the market of Hong Kong style barbecue duck. I am not entirely sure, but the uniqueness is in the sauce used. I have traveled around many parts of China and had my fair share of peking duck, but this sauce is different (albeit not hugely different) from other parts of China, and in my opinion better tasting. But it has lots of carcinogens. I think the other parts of China emulate the Hong Kong style barbecue.

 

[JorisL]

Hum...

I don't know if the thread's purpose is not clear. I'm trying to discover cuisines that are unique to certain regions of the world, or food that originated and are uniquely associated to certain places. I thought maybe this is a version of dolmades that is unique to certain places.

Zz.

Hmm I wonder, over here(Belgium) a lot of supermarkets sell "blood sausage" which I myself eat reasonably often. I don't know if that's a regional thing.
Maybe eating it with pan fried apples or apple sauce makes it a regional thing?

Thing is I don't really know if some seemingly local customs are truly local. That's why I didn't post anything until now (maybe I'm too cautious?).

One thing I'm quite certain about are buckwheat pancakes.
The local recipe uses sparkly water instead of regular water. They also add 2 half-inch slices of bacon to the pan before adding the pancake mixture.
Fun thing is that a carnival organisation has a "pancake day" to raise funds, they use Buckwheat flour ground at an original windmill in our town.

Once you had those with some apple butter(also nice on some rye bread) you will never want plain flour "pancakes".

 

[ZapperZ]

Hmm I wonder, over here(Belgium) a lot of supermarkets sell "blood sausage" which I myself eat reasonably often. I don't know if that's a regional thing.
Maybe eating it with pan fried apples or apple sauce makes it a regional thing?

Thing is I don't really know if some seemingly local customs are truly local. That's why I didn't post anything until now (maybe I'm too cautious?).

One thing I'm quite certain about are buckwheat pancakes.
The local recipe uses sparkly water instead of regular water. They also add 2 half-inch slices of bacon to the pan before adding the pancake mixture.
Fun thing is that a carnival organisation has a "pancake day" to raise funds, they use Buckwheat flour ground at an original windmill in our town.

Once you had those with some apple butter(also nice on some rye bread) you will never want plain flour "pancakes".

Oooh! We need pictures if you have them on those pancakes.

While blood sausage is common in many cultures, I find that each one can be quite different, so it is definitely possible that the blood sausage that you are familiar with is different and unique from others.

Zz.

 

[gleem]

While blood sausage is common in many cultures, I find that each one can be quite different, so it is definitely possible that the blood sausage that you are familiar with is different and unique from others.

I'm of Slovenian descent and from Chicago and Blood Sausage was served at our table. But I also found out that it is common in England. Also I am familiar with the Chicago Italian Beef Sandwich which I miss being raised in Melrose Park with mucho Italians.

 

[Raghav Gupta]

I think @Chef Hoovisan would be of great help in this thread.
By the way he's a chef.

 

[ZapperZ]

Here's another purely Chicago invention. I might even call it a bastardization of the Mexican Tamale. It is called Tom Tom Tamale.

http://www.buddysspecialevents.com/wp-content/uploads/2012/11/image_chicago.jpg

It often comes in a plastic wrapper like this:

http://www.tomtomtamales.com/images/index_16.gif

If you pour your standard chilli on top of it, it is then called the Mother-In-Law.

Whatever you call it, be prepared for some serious case of indigestion!

Zz.

 

[StatGuy2000]

Kansas city is the beef capital of the US, but you will be hard pressed to find a decent steak house here. Also, Kansas City is supposed to be famous for BBQ, again, having grown up in Houston, TX, I'm spoiled, we had the best steakhouses, we had the best BBQ, we also had great seafood, you could go and buy your seafood right off the boats when they came in. No seafood here.

One of the supposedly most famous BBQ places in KC has been closed down before due to unsanitary conditions and many people avoid it.

It sounds to me that Kansas City (like St. Louis, at least based on my limited experience visiting relatives there) is bereft of good restaurants.

At any rate, I'm from Toronto, which is widely known for its highly diverse, multicultural population , and one can easily find a wide variety of high quality restaurants at various price ranges with cuisines from across the globe. Among the more popular cuisines include Chinese, Vietnamese, Japanese, Thai, Indian, Italian, Greek, and Portuguese, and a friend of mine told me of her experiences at an Ethiopian restaurant. The only type of cuisine that is hard to find is Mexican, which isn't surprising as there really isn't a particularly large Mexican community here.

 

[Dr Transport]

St Louis has a distinct lack of good restaurants. The local pizza is horrible, only a few Italian worth going to and find a good steak house isn't happening. Anyting more exotic doesn't stay open long.

 

[Evo]

St Louis has a distinct lack of good restaurants. The local pizza is horrible, only a few Italian worth going to and find a good steak house isn't happening. Anyting more exotic doesn't stay open long.

Kansas City is much worse. Ethnic foods just don't make it here. Even steak and BBQ don't make it here, the restaurants are all pretty bad.

 

[Dr Transport]

I long to move back to Philly...didn't eat at any bad restaurants

 

[StatGuy2000]

Kansas City is much worse. Ethnic foods just don't make it here. Even steak and BBQ don't make it here, the restaurants are all pretty bad.

Maybe this reveals my biases, but could I conclude above that Missourans (and Midwestern Americans in general) have poor taste in food?

BTW, I used to joke that within North America, the greater the proportion of the population that is of British, Irish, German or Scandinavian descent in a given location, the worse the quality of the food in that location.

 

[ZapperZ]

I did not intend on saying anything about this, hoping that the thread will self-correct. But it appears that that is not going to happen.

I am highly disappointed that this thread has turned into cuisine-bashing. The intent and spirit of this topic was a CELEBRATION of the different and varied local foods from different regions and parts of the world. It is the exact opposite of what is going on right now with this thread. Instead of highlighting the uniqueness of the food from various regions, this has turned into the bashing of the food quality and availability. It is the antithesis of what this thread is all about!

We should have highlighted the truly unique BBQ style that came out of St. Louis and Kansas City, whether we like it or not (after all, I don't care much for the Tom Tom Tamale that is unique to Chicago). Even St. Louis is famous for their flatbread-like pizza that is truly unique to that area. These are what we should be celebrating in this thread, not bashing how awful the food is there or in the "Midwestern Americans".

Go to the "Food" thread, or start your own thread, if you can't appreciate the intent of this topic.

Zz.

 

[JorisL]

We have some of the best beef stew here in Belgium, we call it Stoofvlees which is "stewmeat" if we literally translate it. Carbonade Flamande gives various almost good results in my opinion.
Google using either "Carbonade Flamande" or "Flemish beef stew".

The way I make it is simple, brown beef and onions (you can add some garlic or other veggies) in some real butter.
Dust with flour (use enough, instant thickener can always fix mistakes when you don't use enough the first times you make it)
Pour in a cold dark beer, go with what you like. I usually use Grimbergen because its a little sweet but still rich.

Let it stew until the meat is tender, a tip (according to my mom) if you add just a little vinegar, the meat becomes tender but holds its form.
At the end you can add some mustard, beware of dijon mustard however as it can easily overpower the other ingredients.

Serve with fries like the ones on the picture, crispy on the outside while still soft on the inside. Together with a dollop of real mayonaise.
There is are other variations with dried prunes and raisins or ginger bread.
The latter is next on my list (with adjustments probably).I can't help playing the devils advocate, please remove if it is too much,

BTW, I used to joke that within North America, the greater the proportion of the population that is of British, Irish, German or Scandinavian descent in a given location, the worse the quality of the food in that location.

If those nationalities weren't Caucasian it would be called racist. At least that's the trend I see around here w.r.t. (social) media.

 

[ZapperZ]

We have some of the best beef stew here. Carbonade Flamande gives various almost good results in my opinion.
The way I make it is simple, brown beef and onions (you can add some garlic or other veggies) in some real butter.
Dust with flour (use enough, instant thickener can always fix mistakes when you don't use enough the first times you make it)
Pour in a cold dark beer, go with what you like. I usually use Grimbergen because its a little sweet but still rich.

Let it stew until the meat is tender, a tip (according to my mom) if you add just a little vinegar, the meat becomes tender but holds its form.
At the end you can add some mustard, beware of dijon mustard however as it can easily overpower the other ingredients.

Serve with fries like the ones on the picture, crispy on the outside while still soft on the inside. Together with a dollop of real mayonaise.
There is are other variations with dried prunes and raisins or ginger bread.
The latter is next on my list (with adjustments probably).

Excuse my ignorance, JorisL, but which location/part of the world did this food comes from? It certainly looks unique, especially serving it with fries. I can actually go for that.

Actually, if you pour it over the fries, some Canadians on here might want to call it poutine! :)

Zz.