Signature Foods for Where You Live?
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Man that looks good doubt MFP would like it tho lol0
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Clam chowder. But my People say "CHOWDAH"0
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Born in Philly, lots of hole in the wall great eateries in south Philly. One dish I think MFP would like in moderation of course, is something called a Jambutta or affectionally known as the Jam Butt especially if you ate the whole thing. It was a Egg quiche made with all greens spinach, broccoli, asparagus, peppers and any other good veggies found in the kitchen. Quiche was about 2" thick0
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Iowa - Pork tenderloin sandwich, with any or all of the following: ketchup, mustard, mayonnaise, and dill pickle slices.0
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Man that looks good doubt MFP would like it tho lol
LOL....i know, right....0 -
Iowa - Pork tenderloin sandwich, with any or all of the following: ketchup, mustard, mayonnaise, and dill pickle slices.
If Millie's is still on Army Post Road in Des Moines, you gotta go there. The tenderloins are dinner plate size. Mayo and pickles....0 -
Can't believe all of us Detroiters forgot the bumpy cake!! (or did I just miss it somewhere in the thread?)
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Grew up in the New York metro area. Bagels and pizza!
Thin crust pizza:
Smoked salmon on pumpernickel from Russ & Daughters:
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I live in Toronto - east, so in Scarborough, it seems to have A LOT of fried chicken!0
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Beach Bread, garlic butter, blue cheese, diced tomatoes all broiled on top of italian bread. YUMMMMMMM. Fort Myers, Florida!0
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Amish Country PA
Whoopie Pies
SHoo Fly Pie0 -
North Carolina Barbeque Baby!!!
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im from baltimore maryland...
crab cakes and steamed crabs.... thankfully not too fatty!0 -
Lobsta and Chowda0
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Philly Cheesesteak
Philly Pretzel
and a truly disgusting concoction called scrapple.
From Wiki:
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added.[2][3] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.[4]
I'm not from here originally so when I heard of the scrapple I wanted to puke. I'm not a big fan of the cheesesteaks. The pretzels are pretty good.0 -
Where I live meat (particularly pork) and potatoes are the main dishes everywhere all the time. Really bad food...0
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roast beef and Yorkshire puddings... English food is pretty rubbish tbh0
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I have lived across the world and don't really know where I am from as I've moved so many times but here are some of the specialities of places I have lived in, who can guess what these places are?
Deep-fried marsbar!
These weird porridge-filled breads
Stuffed wine leaves or dolmadakia
Sunday roast
Little skippy!
Vegemite (no timtams or milo though, those things are rank (( )
Finally, vomit-looking cheese soup
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Mostly pork dishes rule here though I don't eat pork that much. Popular foods here are adobo, pancit (stir fry noodles with somethings) though I'm not a fan of those foods. And of course the good 'ol white rice (hello refined carbs!)0
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I wish I had pictures...
-Fried Potato Pancakes with applesauce or Tzatziki
-Bratwurst and Pommes (french fries)
-Rouladen with Spaetzle (thin sliced beef rolled with bacon, pickles and onion and homemade egg/potato noodles)
-Schwarzwald Kuchen (Black Forest Cake - layered chocolate cake with whipped cream and cherry sauce made from cherry liquor)
-Schnitzel and bratkartoffel (pan fried veal with pan fried potatoes)
-And the Coup de Grace...beer, loads and loads of pristine beer
Just typing this is making me hungry :drinker:0
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