Weird regional foods
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This is where @JackKopCh needs to post a pic of his yorkshire pudding.2
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I am in the midwest and can't really think of anything "weird". Gross? Yes. Like mountain oysters are popular here. I have never and will never try them.
We do serve cinnamon rolls with our chili. I am told by other region inhibitors that that is weird. It is amazingly yummy though.0 -
Chili & cinnamon rolls. BIL from another state never heard of it and thought we were all f-ing with him ... Until it was for dinner one night.1
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Speidies!1
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Oh the grits. Sweet tea is huge here.3
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Arizona Sonoran Dogs
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Guess in Minnesota we turn lots of stuff in to a "Hotdish" or what other people would maybe call a casserole.
TatorTot Hotdish is the yummiest of all1 -
Cincinnati Chili
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I'm not originally from Oklahoma, but when I moved here as a teenager I was disgusted to learn that a lot of people put chopped hardboiled eggs in their thanksgiving stuffing and gravy. Gross.1
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Food from New Mexico; it's different from Old Mexico ( really, it is. trust me on this one.).
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I'm from South Carolina and our mustard based pulled pork in a highlight. We're also big on shrimp n' grits but I'm not a huge fan of grits. I googled to make sure I wasn't missing something and one site has boiled peanuts on the list. Yall seriously don't eat boiled peanuts???? They're great, I like the ham/cajun variety.0
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lots of people here are Scandinavian...and therefore eat a lot of lutefisk. I've never tried it myself, but based on the smell I wouldn't recommend. Another Scandinavian thing that is fairly popular here, Lefse. My personal favorite. I would (and do) eat that shiz day and night.1
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toned_thugs_n_harmony wrote: »lots of people here are Scandinavian...and therefore eat a lot of lutefisk. I've never tried it myself, but based on the smell I wouldn't recommend. Another Scandinavian thing that is fairly popular here, Lefse. My personal favorite. I would (and do) eat that shiz day and night.
Yesss....Lefse. It's been a grip since I have had that.1 -
New Mexican Huevos Rancheros...
This is from Perea's Tijuana Bar up the street from my house...
It's usually multiple corn tortillas (some restaurants use a large flour tortilla) topped with beans, potatoes, and fried eggs and then smothered in NM chiles...in this case it's red chile and green chile which we just say, "I'll have it Christmas" when we order. It is then loaded with cheese. It is typically a breakfast item, but many local restaurants serve it all day. Most restaurants will have a heat sheet posted as to which chile is hotter that day.
Hatch NM chile is a uniquely New Mexican thing though we're exporting it now more to bordering states...but it's grown in NM and nowhere else. The chiles are similar to anaheim chiles...red chiles are just green chiles that are picked later after they've turned red. Red chiles are typically dried and the pods can be used to make the chile sauce, or they're ground into powder. Green chiles are typically kept fresh and then roasted in large roasters.
Red chiles have a very earthy undertone with the spice while roasted green chiles have a sweeter undertone. While both chiles are available anywhere in the state at any New Mexican restaurant (and many other restaurants...we put that *kitten* on everything), green chile seems to be preferred in the southern part of the state while the northern part of the state seems to prefer red.
For myself, my chile selection has more to do with the particular food than anything...I like red chile on my huevos and carne adovado (a pork stew)...green with anything beef or chicken or burgers, etc. Green chile stew is also excellent...red chile is typically used in posole which is a big holiday time traditional stew and is often served on Christmas Eve open houses where friends and family come and go as they please.
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Taylor ham0
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toned_thugs_n_harmony wrote: »lots of people here are Scandinavian...and therefore eat a lot of lutefisk. I've never tried it myself, but based on the smell I wouldn't recommend. Another Scandinavian thing that is fairly popular here, Lefse. My personal favorite. I would (and do) eat that shiz day and night.
Yesss....Lefse. It's been a grip since I have had that.
next time I make it, i'm gonna send ya some! it's kind of a B to make though so it may be a while LOL0 -
Motorsheen wrote: »Food from New Mexico; it's different from Old Mexico ( really, it is. trust me on this one.).
@Motorsheen ...yes...yes it is...much different. And much different from Tex Mex as well...1 -
toned_thugs_n_harmony wrote: »lots of people here are Scandinavian...and therefore eat a lot of lutefisk. I've never tried it myself, but based on the smell I wouldn't recommend. Another Scandinavian thing that is fairly popular here, Lefse. My personal favorite. I would (and do) eat that shiz day and night.
Oh man, I haven't heard about Lefse in so long. My grandparents were Scandinavian, my grandma made the best Lefse. I haven't had it since she passed 18 years ago. I need to make some. I kind of remember her recipe but I am sure my mom has it somewhere!0 -
MeeseeksAndDestroy wrote: »Haluski anyone?
And I guess putting coleslaw on sandwiches
Are you from the Pittsburgh area by chance? That is where I grew up and I did not realize then that Haluski and Pirogi were regional things. I also grew up putting fried eggs on all kinds of sandwiches (bologna and egg sandwich?) and French fries on a steak salad was the norm. It wasn't until I moved to Atlanta after college that I realized that French fries were not standard fare on a steak salad.1 -
KyleGrace8 wrote: »I'm from South Carolina and our mustard based pulled pork in a highlight. We're also big on shrimp n' grits but I'm not a huge fan of grits. I googled to make sure I wasn't missing something and one site has boiled peanuts on the list. Yall seriously don't eat boiled peanuts???? They're great, I like the ham/cajun variety.
I love Carolina BBQ sauce. So much better than sweet BBQ.1 -
Motorsheen wrote: »Food from New Mexico; it's different from Old Mexico ( really, it is. trust me on this one.).
Oh damn it, now you're making me homesick. That and *real* sopapillas, not those stupid fried flour tortilla things.
Originally from southern New Mexico, where a fried egg on enchiladas was pretty common. Breakfast grits, dinner grits (and gravy), hominy, and my favorite, which I can't have anymore, biscuits and chocolate gravy (almost like a pudding/custard.)
Stuck in the wasateland of Washington state, where if you don't like salmon you're considered odd. They don't grow fish in deserts...0 -
Possum2
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