Search forums

Forums

Export thread

Regional Foods

Apr 10, 2014#1

LittleKagsin

Pez and I were talkinga bout different foods that a generally just a regional thing and it made me curious about everyone else!

Are there any foods that are only popular in your region? Or by state?

Since I'm in Utah, I know the big one for around here is Fry Sauce, which in general, is just a Utah thing. What about you guys? Do tell! Anything people have to try/places they have to go if they visit your area?

Apr 10, 2014#2

blotsfan

For Buffalo:
chicken wings. You may have them where you are but they're not as good.
Beef on Weck. Its a normal roast beef sandwich, but the bun is covered with salt. Delicious.
Loganberry: Basically sugar water, but delicious sugar water. Also, non carbonated which is nice for me.

Out here in Missouri:
Toasted Ravioli (toasted means fried)
BBQ. St Louis and Kansas City both have different styles of BBQ. St Louis likes a dry rub where any sauce has to be applied by you. Kansas City slathers it with a ton of sauce. Both delicious.

Apr 10, 2014#3

GasBandit

Many people outside the state don't know that some areas of Texas have very apparent Czech roots. Nowhere is this more apparent than in West, Texas (which ironically is in central/east Texas), home of the Czech Stop. Right on I-35, any trip between DFW and any point south of there is not complete without a stopover in West. Their distinctive pastries, desserts, kolaches, cookies, pies and cakes quickly will become a tradition in any road trip going that direction. I'd say it's even worth taking the slightly longer drive up 6 to Waco from Houston instead of going direct to DFW via I-45.

And no, I do not work there and they're not paying me for saying this

I just freakin love me some sausage kolaches.

Apr 10, 2014#4

LittleKagsin

blotsfan said:
For Buffalo:

Out here in Missouri:
BBQ. St Louis and Kansas City both have different styles of BBQ. St Louis likes a dry rub where any sauce has to be applied by you. Kansas City slathers it with a ton of sauce. Both delicious.

HNNN, I love BBQ so much! You're speaking my language with this. One day I even want to go on a BBQ tour around the US - start in Texas and squirrel through Kansas City, Memphis and ending in the Carolina's. EAT ALL THE BBQ!!! :heart:

[DOUBLEPOST=1397144538,1397144481][/DOUBLEPOST]

GasBandit said:
Many people outside the state don't know that some areas of Texas have very apparent Czech roots. Nowhere is this more apparent than in West, Texas (which ironically is in central/east Texas), home of the Czech Stop. Right on I-35, any trip between DFW and any point south of there is not complete without a stopover in West. Their distinctive pastries, desserts, kolaches, cookies, pies and cakes quickly will become a tradition in any road trip going that direction. I'd say it's even worth taking the slightly longer drive up 6 to Waco from Houston instead of going direct to DFW via I-45.

And no, I do not work there and they're not paying me for saying this I just freakin love me some kolaches.

Hey! Pez just taught me about kolaches! They sound so delicious!

Apr 10, 2014#5

PatrThom

Pasties.
Cherries/Apples.
Pączki.
Walleye/Whitefish.
Paw paw.
Wine.
Morels.
Fudge.
Beer.
Honey.

--Patrick

Apr 10, 2014#6

sixpackshaker

Texas: Man where to start...

Chicken Fried Steak
Pepper Steak
Chili - no beans. But my 85 year old cowboy father puts beans in his chile, SO THERE!
BBQ: the two varieties African American and German/Czech. AA if you want chicken or pork..../drool, Central Texas style does the best Brisket on the planet.
TexMex: Mexican food adapted to the grocery staples available, and adapted to the palate of Anglo Texans.
Mexican Food
Soul Food
Southern Comfort Food
Vietnamese: It is amazing to go to small restaurants on the coast and get your mind blown by the good food.
Chinese

Apr 10, 2014#7

Piotyr

In Chicago, we're known for hot dogs, deep dish pizza, and italian beef sandwiches.

So, you know, eating healthy.

Apr 10, 2014#8

Tinwhistler

sixpackshaker said:
Texas: Man where to start...

Chicken Fried Steak
Pepper Steak
Chili - no beans. But my 85 year old cowboy father puts beans in his chile, SO THERE!
BBQ: the two varieties African American and German/Czech. AA if you want chicken or pork..../drool, Central Texas style does the best Brisket on the planet.
TexMex: Mexican food adapted to the grocery staples available, and adapted to the palate of Anglo Texans.
Mexican Food
Soul Food
Southern Comfort Food
Vietnamese: It is amazing to go to small restaurants on the coast and get your mind blown by the good food.
Chinese

You're making me homesick

We made chicken fried steak just a couple of days ago.[DOUBLEPOST=1397146027,1397145962][/DOUBLEPOST]

GasBandit said:
And no, I do not work there and they're not paying me for saying this I just freakin love me some sausage kolaches.

It's impossible to find texas-style sausage kolaches up here. It's so bad that I bought a KitchenAid mixer, just so that I could make them myself

Apr 10, 2014#9

LittleKagsin

Piotyr said:
italian beef sandwiches.

What are this?

Apr 10, 2014#10

Shakey

Lutefisk. It's not really as bad as some people make it out to be. The texture is a bit different from normal fish, but the taste isn't too bad.

I'm in northern Minnesota. Lots of Norwegians and Swedes settled up here.

Apr 10, 2014#11

DarkAudit

Pepperoni rolls are a West Virginia tradition. If you're talking just Morgantown, it's french fries and bleu.

Apr 10, 2014#12

Jay

LittleKagsin said:
What are this?

Apr 10, 2014#13

Tress

Here in California we're known for having access to everything, but there are some things here that are better than most:

Sushi
Avocado (it goes with everything around here)
Fresh sourdough bread
Crab
Good chocolate
And, of course, wine. Napa Valley is amazing.

Also, one of the best things about food is California is how fresh it can be.

Apr 10, 2014#14

GasBandit

I do wish we could get a decent Philly Cheesesteak down here (for non-ridiculous prices) though.

Apr 10, 2014#15

Jay

GasBandit said:
I do wish we could get a decent Philly Cheesesteak down here (for non-ridiculous prices) though.

I'd love that too, I can't find anything decent in Montreal.

Apr 10, 2014#16

Piotyr

LittleKagsin said:
What are this?

Slow-cooked beef, thinly sliced and then stewed in italian au jus, then placed on a sandwich bun, preferably with giardiniera and possibly mozzarella cheese. Some people actually get the whole sandwich dipped in the au jus.

Apr 10, 2014#17

Cheesy1

One thing I miss a lot from living in Alaska is freshly smoked King Salmon. Like "just caught it in the nearby river" fresh.

Apr 10, 2014#18

Chad Sexington

GasBandit said:
Many people outside the state don't know that some areas of Texas have very apparent Czech roots. Nowhere is this more apparent than in West, Texas (which ironically is in central/east Texas), home of the Czech Stop. Right on I-35, any trip between DFW and any point south of there is not complete without a stopover in West. Their distinctive pastries, desserts, kolaches, cookies, pies and cakes quickly will become a tradition in any road trip going that direction. I'd say it's even worth taking the slightly longer drive up 6 to Waco from Houston instead of going direct to DFW via I-45.

And no, I do not work there and they're not paying me for saying this I just freakin love me some sausage kolaches.

Yeah, I was quite surprised to learn of the Czech ancestry in Texas. It was shortly after I'd been to the Czech Republic, too, so I got to try 'real' Czech food and its American evolution. It's all delicious.

Apr 10, 2014#19

Emrys

Saskatchewan was settled heavily by immigrants from central Europe, so we have
cabbage rolls
perogies
shnitzel
spatzle
paprikash
goulash

I'm trying to inject a little Deep South into the cultural cuisine but frankly, grits don't hold a candle to spatzle.

Apr 10, 2014#20

GasBandit

The PD of our spanish station just said something in the hall and I had to put her to the question about it.

She said "I smell Chili con Carne with beans and cheese!"

But... "Chili con Carne" translates to "Chili with meat." This implies that the meat is separate, or added, to the chili. What she said translates literally to "Chili with meat and beans and cheese." But if the chili is independent of the meat, beans, and cheese... what do Mexicans think Chili is, I asked her? Tomato sauce with corn flour, garlic, oregano and cumin?

Apr 10, 2014#21

sixpackshaker

Emrys said:
I'm trying to inject a little Deep South into the cultural cuisine but frankly, grits don't hold a candle to spatzle.

Periodically I like to get breakfast after a night on the town... One would think that Denny's or IHOP could figure out how to serve grits since both chains have at least 100 locations in Texas.

I'll have to doubt your view on spatzle, until I can try it myself.

Apr 10, 2014#22

Emrys

sixpackshaker said:
Periodically I like to get breakfast after a night on the town... One would think that Denny's or IHOP could figure out how to serve grits since both chains have at least 100 locations in Texas.

I'll have to doubt your view on spatzle, until I can try it myself.

I can send you a bag and a good recipe.

Apr 10, 2014#23

sixpackshaker

I dearly miss the Kolache shop that was here. It was just some old electrician that took his grandmother's recipe and started cooking it from scratch. Dense, yeasty rolls with a rough ground Texas style sausage and a slice of cheddar cheese baked into it.....

Apr 10, 2014#24

Tress

Emrys said:
...and a good recipe.

I'd be interested in the good recipe, if you're willing to share.

Apr 10, 2014#25

Just Me

Well, I know it's generally seen as THE german food, but Bratwurst with Sauerkraut is actually typically for northern Bavaria and parts of Thuringia.
The Nürnberger Bratwurst, my regional specialty, is a trademarked recipe and only sausages produced in Nuremberg are allowed to use the name.

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

Apr 10, 2014#26

Tinwhistler

GasBandit said:
The PD of our spanish station just said something in the hall and I had to put her to the question about it.

She said "I smell Chili con Carne with beans and cheese!"

But... "Chili con Carne" translates to "Chili with meat." This implies that the meat is separate, or added, to the chili. What she said translates literally to "Chili with meat and beans and cheese." But if the chili is independent of the meat, beans, and cheese... what do Mexicans think Chili is, I asked her? Tomato sauce with corn flour, garlic, oregano and cumin?

Chili is a pepper...chili con carne is a stew made with meat and peppers.

Apr 10, 2014#27

Emrys

Tress said:
I'd be interested in the good recipe, if you're willing to share.

Of course. Do you want the recipe for the spatzle or the dish I make with spatzle?

Apr 10, 2014#28

sixpackshaker

Emrys said:
Of course. Do you want the recipe for the spatzle or the dish I make with spatzle?

yes and yes.

Apr 10, 2014#29

Chad Sexington

GasBandit said:
The PD of our spanish station just said something in the hall and I had to put her to the question about it.

She said "I smell Chili con Carne with beans and cheese!"

But... "Chili con Carne" translates to "Chili with meat." This implies that the meat is separate, or added, to the chili. What she said translates literally to "Chili with meat and beans and cheese." But if the chili is independent of the meat, beans, and cheese... what do Mexicans think Chili is, I asked her? Tomato sauce with corn flour, garlic, oregano and cumin?

What did she say! Don't keep us in suspense!

Tinwhistler said:
Chili is a pepper...chili con carne is a stew made with meat and peppers.

Reasonable...

Apr 10, 2014#30

GasBandit

sixpackshaker said:
I dearly miss the Kolache shop that was here. It was just some old electrician that took his grandmother's recipe and started cooking it from scratch. Dense, yeasty rolls with a rough ground Texas style sausage and a slice of cheddar cheese baked into it.....

Man.. now I wish the Kolache place around here served them for more than just breakfast.[DOUBLEPOST=1397150011,1397149961][/DOUBLEPOST]

Chad Sexington said:
What did she say! Don't keep us in suspense!

Nothing worth mentioning. I was rather disappointed. She's usually fairly witty.

Apr 10, 2014#31

sixpackshaker

The one thing that does upset me, is when Donut shops sell pigs in a blanket and call them Kolaches.

Apr 10, 2014#32

Ravenpoe

In my hometown, if someone talks about eating Cubans, they aren't talking about cannibalism. They're talking about cuban sandwiches! Or sometimes called cubanos.

A cuban sandwich is ham, roast pork, swiss cheese, pickles and mustard, pressed together on cuban bread. And that's it... there are some places that claim to sell cuban sandwiches, that add lettuce, tomato, salami, etc, and these are all imposters.

The secret really is in the bread, which is what most places outside of Tampa or Miami have a hard time producing. Cuban bread is very dense, made with lard, and usually baked with a water-soaked palm-frond on top to keep it from forming too much of a hard crust.

Apr 10, 2014#33

WasabiPoptart

Here in Hawaii there's kalua pork, katsu chicken with fried or baked noodles, haupia, manapua/char siu bao, loco moco (white rice, a hamburger patty, and a fried egg topped with brown gravy), poke (pronounced po-kay), garlic shrimp from the shrimp trucks, malasadas, coco puffs from Liliha Bakery, taro rolls, and saimin - just to name a few.

Apr 10, 2014#34

sixpackshaker

Man I miss living in Houston. I still consider myself a Houstonian even though it is an 80 mile drive for me to enjoy international cuisine.

Apr 10, 2014#35

Tress

Emrys said:
Of course. Do you want the recipe for the spatzle or the dish I make with spatzle?

As sixpack said, yes and yes.

Apr 10, 2014#36

Emrys

Tress said:
As sixpack said, yes and yes.

Ask and you shall receive. I'll dig up the recipes and get them to you and @sixpackshaker by this weekend.

Apr 10, 2014#37

Tress

Thanks!

Apr 10, 2014#38

tegid

Sooo, I play in another league, this is not regional as in 'a region in the US', but whatever:

From Spain:
- Paella (rice with meat, seafood, veggies, whatever, but always with a bit of saffron)
- Tapas (Varied small dishes, most of them fried, including but not limited to potatoes with spicy sauce - patatas bravas-, small fried fish -pescaíto frito-, small squids, battered cuttlefish)
- 'Embutidos', which are hard, cold sausages and other pork products, in a style that you may also know from italy (Ham - Jamón serrano - , chorizo, longaniza/fuet etc)
From catalonia (i.e. my region, the capital of which is Barcelona):
- Pa amb tomaquet: We eat 'embutidos', the spanish ones and some specific to here, and cheese with bread loaves on which we spread/rub tomato and some oil and salt.
- 'Mató' which is a cheese similar to mascarpone but less salty, with honey, is a typical dessert
- 'Crema catalana', a close cousin of Crème brûlée
- Some other food I don't really like such as 'trinxat', basically mashed cabbage, potatoes and bacon
- Escalivada: Slowly roasted peppers, eggplant, onion and tomatoes, eaten cold and sliced in strips. Very nice with anchovies, a bit meh otherwise.

I'm so envious of those awesome things you have: subs, cheesesteak, basically all tex-mex food. You can find some of those here, but it's hard to find really good places...

Apr 10, 2014#39

Tress

tegid said:
I'm so envious of those awesome things you have: subs, cheesesteak, basically all tex-mex food. You can find some of those here, but it's hard to find really good places...

I love Spanish cuisine. God, your entire list sounded delicious! Now I'm on the hunt for a good Spanish restaurant around here.

(It's almost lunch here, can you tell?)

Apr 10, 2014#40

BErt

stienman said:
@PatrThom forgot Verners.

Also Coney Islands.

When visiting Detroit you must:
1) Go to both American and Lafayette Coney Island
2) Have one coney with everything from each restaurant
3) Forever swear your allegiance to one restaurant
4) If choosing American, live the rest of your life with the fact that you are wrong

Apr 10, 2014#41

PatrThom

stienman said:
@PatrThom forgot Verners.

I forgot Vernors.
...but I remembered Faygo!

BErt said:
Also Coney Islands.

I did not forget Coney Islands. They're a big thing, but I just did not think them sufficiently unique to Michigan.

If you're wondering what there is to see/do in MI, a local radio guy teamed up with a bunch of yahoos to make a series about what there is to do and see in MI. You should check a few of 'em out.

--Patrick

Apr 10, 2014#42

LittleKagsin

Are they really right next to each other?

Wow. I actually really want to do this. Is there any noticable difference between the two, or is there just a crazy alliance that people do?

Apr 10, 2014#43

BErt

PatrThom said:
I did not forget Coney Islands. They're a big thing, but I just did not think them sufficiently unique to Michigan.
--Patrick

Maybe not generally unique to Michigan, but those two specifically and their history. And she was also asking for specific places. Plus your list covered anything else I could think of!

LittleKagsin said:
Are they really right next to each other?

Wow. I actually really want to do this. Is there any noticable difference between the two, or is there just a crazy alliance that people do?

They are right next to each other and there are definitely noticable differences between the two, they use entirely different chili recipes and hots dogs. The two places were opened by Greek immigrant brothers so it started as a family "rivalry" and is a cute enough story that Food Network has done a few pieces on it for different shows.

Apr 10, 2014#44

LittleKagsin

Ohhh, now I really want to try them with there being a difference between the two.

Guys, I just really like food. I want to eat everything on the planet. Everything in this thread has made my mouth water.

Apr 10, 2014#45

Jay

Quebec cuisine

Poutine - You should know what the fuck this is at this point. Fries, cheese curds... Jesus' gravy. @Adam wants to come back to Montreal to eat more of this I'm sure.

Montreal Bagels - Bagels? Really??? Yep! We have legendary bagels. Everyone who knows right, knows that. Heck, some people make a living just bringing cases of these from Montreal to the States as quickly as possible and sell them off at 10$ US each. (they cost .50 bulk each)

Tire-Neige (Sugar Shack) - Breakfast-y foods.... with a final salute to your clogged arteries... 100% maple syrup... on snow. IT'S AWESOME... and all you can eat from start to end.

Quebec Cheese - Known for a variety of local cheese... Quebec has a lot to offer to cheese lovers.

Montreal Smoked Meat - Don’t call it pastrami. Montreal’s sandwich of choice bears some similarities to the New York deli specialty, but there are key differences, too, in the process and spices used to cure the beef brisket and in the resulting flavor. Epic local places provide the world possibly the best smoked meat in the world. @Adam Do you remember Reubens? Haven't been since...

Pouding Chomeur (poor man's pudding) - Maple Syrup pudding cake... need I say more?

And many other things.... but these are the big ones...

unless I get 10 brofists....

Apr 10, 2014#46

Covar

LittleKagsin said:
HNNN, I love BBQ so much! You're speaking my language with this. One day I even want to go on a BBQ tour around the US - start in Texas and squirrel through Kansas City, Memphis and ending in the Carolina's. EAT ALL THE BBQ!!!

I assume your last stop will be in eastern North Carolina, saving the best for last?

For those that pretend not to care, SC uses mustard based sauces (those freaks). Western NC is a catsup based sauce, eastern NC is vinegar based.

Apr 10, 2014#47

PatrThom

GasBandit said:
This implies that the meat is separate, or added, to the chili.

Anyone will tell you that TRUE chili has no beans in it. I have a recipe for that. I've taken it to an informal tasting. Men loved it (though they called it "dog food"), the women were nonplussed.

--Patrick

Apr 10, 2014#48

Celt Z

For Jersey specifically? Fat Cats [et al], and pork roll. Sometimes both. Mmmmm....

For the NY/NJ area? You're never going to get a better pizza or bagel anywhere in the world. I know, I've tired. (Sorry, Jay, I've had bagels in Montreal, and New York bagels> Montreal bagels any day.) Plus with the large immigrant population of...just about everyone, if you know where to look in the 5 Boroughs, you can usually find some of the best authentic ____ food.

Apr 10, 2014#49

LittleKagsin

Haha, ending in North Carolina probably because it's the furthest away from me.

I won't deny though, I'm not a BBQ snob, I like all styles, all meats. I would just be so excited to have the 'real' thing.

[DOUBLEPOST=1397157643,1397157437][/DOUBLEPOST]I shouldn't say snob, because everyone can have different tastes.

I just don't have a picky palate. =^^=

Apr 10, 2014#50

Emrys

Jay said:
Quebec cuisine

Poutine - You should know what the fuck this is at this point. Fries, cheese curds... Jesus' gravy. @Adam wants to come back to Montreal to eat more of this I'm sure.

Montreal Bagels - Bagels? Really??? Yep! We have legendary bagels. Everyone who knows right, knows that. Heck, some people make a living just bringing cases of these from Montreal to the States as quickly as possible and sell them off at 10$ US each. (they cost .50 bulk each)

Tire-Neige (Sugar Shack) - Breakfast-y foods.... with a final salute to your clogged arteries... 100% maple syrup... on snow. IT'S AWESOME... and all you can eat from start to end.

Quebec Cheese - Known for a variety of local cheese... Quebec has a lot to offer to cheese lovers.

Montreal Smoked Meat - Don’t call it pastrami. Montreal’s sandwich of choice bears some similarities to the New York deli specialty, but there are key differences, too, in the process and spices used to cure the beef brisket and in the resulting flavor. Epic local places provide the world possibly the best smoked meat in the world. @Adam Do you remember Reubens? Haven't been since...

Pouding Chomeur (poor man's pudding) - Maple Syrup pudding cake... need I say more?

And many other things.... but these are the big ones...

unless I get 10 brofists....

Having lived in St-Hubert for 4 years, I can vouch that everything on this list is correct. And now I'm drooling.

Apr 10, 2014#51

jwhouk

Cheese curds. Bratwurst with kraut and secret stadium sauce.

Apr 10, 2014#52

PatrThom

Celt Z said:
Sorry, Jay, I've had bagels in Montreal, and New York bagels> Montreal bagels any day.

I grew up in a heavy orthodox Jewish neighborhood. We could get some nice bagels down at the Bialy Bakery (which isn't there any more).

--Patrick

Apr 10, 2014#53

Emrys

Celt Z said:
New York bagels> Montreal bagels any day.

Celt Z, I love you like a little sister but you're wrong. You will be visited tonight by the Ghost of Bagels Past to show you the error of your ways.

Apr 10, 2014#54

Tress

If one of you silly Canadians would like to share a recipe for that Pouding Chomeur, I would be very appreciative. My online searches came up with mixed results.

Apr 10, 2014#55

Celt Z

Emrys, will all due respect, I shall stick to my original position.

Even after you send your minions to gnaw on my tender parts. :Leyla:

Apr 10, 2014#56

Emrys

Celt Z said:
Emrys, will all due respect, I shall stick to my original position.

Even after you send your minions to gnaw on my tender parts.

As much as it pains me, you must be shown the error of your ways.

Doomweasels, attack!

Apr 10, 2014#57

Tress

TIL: A regional food of NJ is Celt Z's tender parts.

Apr 10, 2014#58

PatrThom

Well, her ring, anyway.

It's shiny. Soooooo shiiiiiny.

--Patrick

Apr 10, 2014#59

Celt Z

Tress said:
TIL: A regional food of NJ is Celt Z's tender parts.

Apr 10, 2014#60

Emrys

Halforums - your source of TMI since 2009.

Though, some sources of information are much, much better than others. :unibrow:

Apr 10, 2014#61

Jay

Celt Z said:
Sorry, Jay, I've had bagels in Montreal, and New York bagels> Montreal bagels any day.

Where?[DOUBLEPOST=1397159056,1397158873][/DOUBLEPOST]

Tress said:
If one of you silly Canadians would like to share a recipe for that Pouding Chomeur, I would be very appreciative. My online searches came up with mixed results.

http://qc.allrecipes.ca/recette/6022/pouding-ch-meur.aspx?o_is=LV

Apr 10, 2014#62

Tress

Jay said:
http://qc.allrecipes.ca/recette/6022/pouding-ch-meur.aspx?o_is=LV

Merci mille fois

Apr 10, 2014#63

Jay

Emrys said:
Celt Z, I love you like a little sister but you're wrong. You will be visited tonight by the Ghost of Bagels Past to show you the error of your ways.

My daughter and I react to reading celts comment..

Apr 10, 2014#64

PatrThom

I always knew @Jay leaned a little to the left.
I just never knew it was ninety whole degrees.

--Patrick

Apr 10, 2014#65

Jay

Tress said:
Merci mille fois

Kindly note, the best recipes for this are always closely kept secrets. Homemade PC is usually good but people who make the best PC usually sell it. For good reason.

Apr 10, 2014#66

Celt Z

Jay said:
Where?

It was 2001, I'm supposed to remember the name of the place? I was there for a convention, not the bagels! Anyway, I found some of the photos from the area we were in, but none with the bakery in the shot. I do have a picture of a loaf of bread made to look like a turtle, though...

Apr 10, 2014#67

Emrys

Jay said:
My daughter and I react to reading celts comment..

May I say again how incredibly adorably your daughter is and how I think she would benefit from a doomweasel of her own?[DOUBLEPOST=1397159930,1397159862][/DOUBLEPOST]

Covar said:
I assume your last stop will be in eastern North Carolina, saving the best for last?

For those that pretend not to care, SC uses mustard based sauces (those freaks). Western NC is a catsup based sauce, eastern NC is vinegar based.

Are those hushpuppies?

Apr 10, 2014#68

Squidleybits

Huge lobsters!!

(And Poutine!!)

What is fry sauce?

Apr 10, 2014#69

LittleKagsin

Squidleybits said:
What is fry sauce?

At it's core it's ketchup and mayo mixed together. But, depending on where you are in Utah, there's other things added, pickles, pickle juice is a popular one.

It's delicious and is my preferred dipping sauce for french fries.

Apr 10, 2014#70

Jay

Celt Z said:
It was 2001, I'm supposed to remember the name of the place? I was there for a convention, not the bagels! Anyway, I found some of the photos from the area we were in, but none with the bakery in the shot. I do have a picture of a loaf of bread made to look like a turtle, though...

From this post I just quoted typed from your own hands, you came to beautiful Montreal... back in 2001.

And the bagels you ate... were nameless bagels given a convention you were attending while in Montreal?

And you judge these sad bagels as the best Montreal has to offer to NY Bagels?

St. Viateur Bagels ... Fairmount Bagels.... Cote St-Luc Bagels.... this is the stuff.

What you ate... are NORMAL BAGELS we give to poor people!

Case solved.

Apr 10, 2014#71

GasBandit

HOLD IT

No, no, no, mon frere, this will not do at all.

You have a conflict of interest plain as the nose on your face,

and you cannot prove that what she ate were not the so-called "Montreal" style bagels.

So I'm afraid we're going to have to let the witness's testimony stand.

Apr 10, 2014#72

Emrys

Gentlemen, she's already been mauled by a doomweasel and now you want her to listen to you two doorknobs? Isn't that cruel and unusual punishment?

Apr 10, 2014#73

GasBandit

Emrys said:
Gentlemen, she's already been mauled by a doomweasel and now you want her to listen to you two doorknobs? Isn't that cruel and unusual punishment?

I'm sorry, only people with Turnabout animated gifs can participate in this conversation.

Apr 10, 2014#74

Reverent-one

If more arguments on the internet were in the form of Pheonix Wright: Ace Attorney characters, that would be amazing. They'd actually not be general wastes of time.

Apr 10, 2014#75

Emrys

GasBandit said:
I'm sorry, only people with Turnabout animated gifs can participate in this conversation.

Apr 10, 2014#76

GasBandit

Emrys said:

If it's shiny and metal, I dare say the doomweasels will probably beat me to biting it.

Apr 10, 2014#77

Emrys

Shiny or not, I dare say they already have.

Apr 10, 2014#78

Covar

Emrys said:
May I say again how incredibly adorably your daughter is and how I think she would benefit from a doomweasel of her own?[DOUBLEPOST=1397159930,1397159862][/DOUBLEPOST]
Are those hushpuppies?

They are indeed. The good kind too.

Apr 10, 2014#79

Emrys

Covar said:
They are indeed. The good kind too.

What makes them the good kind?

Apr 10, 2014#80

sixpackshaker

This is the hush puppies that a local catfish place made. They are not the good kind. My brothers called them Lincoln Logs. I don't remember if it was for the looks or the taste.

But I do miss them from time to time.[DOUBLEPOST=1397163266,1397163168][/DOUBLEPOST]That reminds me more East Texas food.

Frito Pies
Fried Catfish.../drool[DOUBLEPOST=1397163387][/DOUBLEPOST]If you have not seen a Frito Pie

Apr 10, 2014#81

Cajungal

I've never seen a cylindrical hush puppy. I don't trust it...

Apr 10, 2014#82

Adam

Jay said:
Quebec cuisine

Poutine - You should know what the fuck this is at this point. Fries, cheese curds... Jesus' gravy. @Adam wants to come back to Montreal to eat more of this I'm sure.

Montreal Bagels - Bagels? Really??? Yep! We have legendary bagels. Everyone who knows right, knows that. Heck, some people make a living just bringing cases of these from Montreal to the States as quickly as possible and sell them off at 10$ US each. (they cost .50 bulk each)

Tire-Neige (Sugar Shack) - Breakfast-y foods.... with a final salute to your clogged arteries... 100% maple syrup... on snow. IT'S AWESOME... and all you can eat from start to end.

Quebec Cheese - Known for a variety of local cheese... Quebec has a lot to offer to cheese lovers.

Montreal Smoked Meat - Don’t call it pastrami. Montreal’s sandwich of choice bears some similarities to the New York deli specialty, but there are key differences, too, in the process and spices used to cure the beef brisket and in the resulting flavor. Epic local places provide the world possibly the best smoked meat in the world. @Adam Do you remember Reubens? Haven't been since...

Pouding Chomeur (poor man's pudding) - Maple Syrup pudding cake... need I say more?

And many other things.... but these are the big ones...

unless I get 10 brofists....

Speaking of which, I'm back in Montreal at the end of May for 4 days

Apr 10, 2014#83

Celt Z

Jay, since I cannot prove or disprove that the bagel in question was from any of those places, although it was made and purchased in Montreal to be sure, all I can offer you is...

...a boot to the head.

Apr 10, 2014#84

sixpackshaker

Cajungal said:
I've never seen a cylindrical hush puppy. I don't trust it...

That would be wise. They finally started selling the sweet cornbread dumplings too.

Apr 10, 2014#85

Emrys

Celt Z said:
Jay, since I cannot prove or disprove that the bagel in question was from any of those places, although it was made and purchased in Montreal to be sure, all I can offer you is...

...a boot to the head.

Your offer to Jay is appropriate, though your opinion of Montreal bagels is still wrong.

Apr 10, 2014#86

Celt Z

Emrys said:
Your offer to Jay is appropriate, though your opinion of Montreal bagels is still wrong.

*shrug* It just means more NY bagels for me, then! :minionhappy:

Apr 10, 2014#87

GasBandit

There was this place, long since closed, in Colorado Springs called "Lotsabagels," they had the best potato bagels ever. They were so big and fluffy they had no hole at all. I used to eat those things like crazy. When I worked for Oracle I'd just go grab a dozen on my way in to work in the morning and nosh on them all day long.

Apr 10, 2014#88

Eriol

Emrys said:
Saskatchewan was settled heavily by immigrants from central Europe, so we have
cabbage rolls
perogies
shnitzel
spatzle
paprikash
goulash

Not to mention you specifically living practically next door to the best freakin' restaurant I've probably ever been to, run by a chef from Peru: http://holeinthewallrestaurant.ca/

Reservation only. At the end of a gravel road in an unincorporated hamlet. Expect to be there for 3+ hours. And holy crap, nom nom nom!!!!

Apr 10, 2014#89

Covar

From the picture, the shape. Oblong puppies tend to be a little bit sweeter and softer than the round ones, which tend to be crunchier, grainier and a stronger cornmeal flavor. Obviously that's not just because of the shape, but in my head I tend to associated the style of the recipe with the shape.

Apr 10, 2014#90

MindDetective

My local food: Marionberries

Apr 10, 2014#91

HCGLNS

Lobster, lobster rolls, McLobster sandwiches, lobster tails, lobster ravioli
Mussels, curried mussels, beer mussels
India Pale Ales
Fiddleheads
Dulse
Blueberry grunt
Donairs

Apr 10, 2014#92

Tress

I fucking love this thread. But it's making me hungry.

Apr 10, 2014#93

GasBandit

Well, thanks to this thread, I discovered the local Kolache place sells what ever is left over from the morning for half price after noon.

I also learned about BACON CHEESE KOLACHES.

Apr 10, 2014#94

tegid

Tress said:
I fucking love this thread. But it's making me hungry.

But... didn't you have lunch already?

Enviado desde mi GT-I8190 mediante Tapatalk

Apr 10, 2014#95

Cog

Ceviche

Cuy Asado

Arroz y Menestra

Apr 10, 2014#96

Adam

Saganaki:

Apr 10, 2014#97

WasabiPoptart

Celt Z said:
For Jersey specifically? Fat Cats [et al], and pork roll. Sometimes both. Mmmmm....

I'm going to add cheesesteaks to that list. Specifically in southern NJ since it's closer to Philly.

Apr 10, 2014#98

LittleKagsin

Tress said:
I fucking love this thread. But it's making me hungry.

I'm sorry.

Teeny moment of pride that I actually made a thread that matters, though.

Apr 10, 2014#99

LittleSin

Alright, here in Newfoundland we have a few dishes. I might remember more after this!

Toutons: Fresh bread dough fried in oil or butter. A breakfast must. Serve with molasses or jam!

Partridge Berry anything: Tarts, pies, jams, muffins, krinkles, etc.

Figgy Duff: Basically you mix your ingredients (brown sugar, raisins, etc.) and put them in a cheeze cloth bag. Shove that in a can or pot and boil.

Fish and Brewis: Salt cod and hard tack/hard bread. Soak over night together. Boil seperatly..mash together.

Flipper Pie: Made from harp seals and one of the many reasons why Newfoundlanders hate people like Pamela ANderson, Ellen Degeneres and Paul McCartney. They trying to steal our lively hood AND food!

Jiggs Dinner: A typical sunday dinner. Has salt beef, potatos, carrot and cabbage (ick) boiled together.

Scrunchions: I tihnk this may exist in Quebec as well? It like...big skin or meat thats fried?

Apr 10, 2014#100

HCGLNS

Yo yo yo like where's the bakeapple Sin?

Apr 10, 2014#101

LittleSin

HCGLNS said:
Yo yo yo like where's the bakeapple Sin?

Totally forgot about bakeapples...mainly because I'm not a huge fan!

Apr 10, 2014#102

Jay

Adam said:
Speaking of which, I'm back in Montreal at the end of May for 4 days

The Adventures of Jay and Adam : Part Deux ???

Tell me details![DOUBLEPOST=1397176518,1397176379][/DOUBLEPOST]

Cog said:
Cuy Asado

Looks like there's rats in the kitchen.

Apr 10, 2014#103

ThatNickGuy

There are two things that - as far as I know - are almost exclusively here in the Maritimes:

Garlic Fingers

Donairs

I discovered the hard way about the former when I tried ordering my usual pizza and garlic fingers when I had first moved to Toronto. No one had a clue what I was talking about and kept asking if I meant garlic bread or garlic sticks.

Apr 10, 2014#104

Gared

Hmm... let's see. What is the regional food of Seattle? Oh... that's right. Really fresh mussels, clams, crab, salmon, steelhead, and geoducks. And if we range a bit further east, there's Applets and Cotlets, which are a strange jelly like candy with apple and/or apricot bits in them, depending upon the type of 'let. And apparently we have a Seattle dog which is a hot dog on a pretzel bun with cream cheese and caramelized onions - but no one really knows about that one. I really wish we were better known for more, but that's what you get when you live on a northern coast line, I suppose.

Apr 10, 2014#105

Cog

Jay said:
Looks like there's rats in the kitchen.

It's a guinea pig.

Apr 10, 2014#106

klew

ThatNickGuy said:
There are two things that - as far as I know - are almost exclusively here in the Maritimes:

Garlic Fingers

I discovered the hard way about the former when I tried ordering my usual pizza and garlic fingers when I had first moved to Toronto. No one had a clue what I was talking about and kept asking if I meant garlic bread or garlic sticks.

There is a pizza shop near me that makes excellent chees-ey garlic bread that looks extremely similar to this.

Apr 10, 2014#107

PatrThom

Cog said:
It's a guinea pig.

I knew I'd heard the word before.

--Patrick

Apr 10, 2014#108

Sparhawk

sixpackshaker said:
This is the hush puppies that a local catfish place made. They are not the good kind. My brothers called them Lincoln Logs. I don't remember if it was for the looks or the taste.

But I do miss them from time to time.[DOUBLEPOST=1397163266,1397163168][/DOUBLEPOST]That reminds me more East Texas food.

Frito Pies
Fried Catfish.../drool[DOUBLEPOST=1397163387][/DOUBLEPOST]If you have not seen a Frito Pie

My wife loves the Catfish King things... they're not hushpuppies to me. We do the Hushpuppy Olympics here each fall, and those would be laughed right out of the competition.

Frito Pies are a staple of my Friday night football excursions. Love a chilly night with a high school football game, a large Coke and a Pie. I'm ready for fall already.

Apr 10, 2014#109

Telephius

ThatNickGuy said:
There are two things that - as far as I know - are almost exclusively here in the Maritimes:

Garlic Fingers

Donairs

I discovered the hard way about the former when I tried ordering my usual pizza and garlic fingers when I had first moved to Toronto. No one had a clue what I was talking about and kept asking if I meant garlic bread or garlic sticks.

We have donairs in Winnipeg but I wouldn't classify them as a regional food in my province. Also from what I understand from my friends who have moved to and away from Toronto, they do things a bit different from the rest of Canada hehe.

As for Winnipeg foods:

Winnipeg Rye Bread is pretty well known and I have heard people will import the bread(particularly expat Manitobans.) I love rye bread.

Kubasa and Perogies are pretty popular here due to heavy Ukranian population.

I didn't realize Fat Boy style burgers were a Winnipeg thing but:

http://www.usedeverywhere.com/spotlight-on-winnipeg-fat-boy-burgers/

Maple taffy at Festival du Voyageur gets long lines:

Also Slurpees from 7-11 are a staple among Winnipeggers and are drank all year round. From Wikipedia:

"Worldwide consumption[edit]

Slurpees are offered in many but not all covered countries. Canadians purchase an average of 30 million drinks per year. Manitoba was crowned the Slurpee Capital of the World for the fourteenth year in a row in 2013. 7-Eleven stores across Winnipeg sell an average of 188,833 Slurpee drinks per month. The rest of Canada sells an average of 179,700 per month, which makes Winnipeggers the world leader of Slurpee sales. Unlike their counterparts in America, Canadian Slurpees are not injected with air."

Also:
http://metronews.ca/news/winnipeg/978460/winnipeggers-fill-their-own-slurpee-cups-with-gusto/

Apr 10, 2014#110

WasabiPoptart

winnipeggers-fill-their-own-slurpee-cups-with-gusto/

Poor @Gusto!

Apr 11, 2014#111

Eriol

ThatNickGuy said:
There are two things that - as far as I know - are almost exclusively here in the Maritimes:
Donairs

Donairs are huge in the West as well. I will give credit to the Maritimes for making the Canadian adaptation of the middle-eastern food (or Greek, as a Gyro is practically the same) (Wiki), but they are huge in the west as well. Mr. Donair, Subcity Donair, to name just two CHAINS that have them out here.

And Sin, Cod Tongue! Had some when we were out there house-hunting. Was actually pretty good.

Apr 11, 2014#112

Emrys

WasabiPoptart said:
Poor @Gusto!

I dunno. He might enjoy it.

Apr 11, 2014#113

sixpackshaker

Thanks to this thread, I've had chicken enchiladas, chicken fried steak, and shrimp enchiladas in the last two days.

Apr 15, 2014#114

Emrys

Still trying to inject southern cuisine into the local area, so I'm making gumbo and cornbread for a potluck at work tomorrow. Should be interesting.[DOUBLEPOST=1397611539,1397611393][/DOUBLEPOST]@sixpackshaker and @Tress, I haven't forgotten about your recipe request. Let me get through this week and I'll get it for you this weekend.

Apr 15, 2014#115

Tress

Emrys said:
@sixpackshaker and @Tress, I haven't forgotten about your recipe request. Let me get through this week and I'll get it for you this weekend.

Thanks! There's certainly no rush, I can wait as long as you'd like.

Apr 16, 2014#116

Shakey

Lots of local ads flying around for smelt fry's right now. For some reason it's a pretty popular fundraiser in this area. It's basically just fried minnows. I never learned to like them.

Apr 16, 2014#117

Emrys

Tress said:
Thanks! There's certainly no rush, I can wait as long as you'd like.

In the year 2525, if @Tress is still alive, if @sixpackshaker has survived, they may find... :notes:

Apr 16, 2014#118

Bubble181

Adam said:
Speaking of which, I'm back in Montreal at the end of May for 4 days

Coincidentally, so am I. Except it's not "back". Hmmm.

As for "best pizza's in the world": dear Celt Z, the Italians would like a word.

As for local food - the obvious ones first:

Belgian Fries: French Fries, but correctly named.
Belgian Chocolate: it's what all the women want*
Belgian Beer: it's what all the men want*
Belgian Waffles: because waffling's what our politicians do best
Vol-au-vent: it may seem strange as this is such a "classic" all over the world, but yes, this is originally Belgian - not French. Again. Bloody French.
Bread. Seriously. There's good bread in France, Germany, most of the Netherlands, and Belgium. All the rest of the world seems only to know how to make crappy mushy whitish stuff only fit for toasting. Yes, even your "regular" bread. Believe me - it doesn't compare. At all.
Speculoos. Type of gingerbread but better.

There's plenty more - many "classic" dishes, usually thought to be "French cuisine" are actually Belgian in origin or have been shaped by Belgian customs and habits.

Special mention: Dürüm

*Not meant in a sexually discriminatory way. please feel free to love both, as I do, unrelated to past, present or future sexuality or gender.

Apr 16, 2014#119

Jay

Bubble181 said:
Coincidentally, so am I.

What date?

Apr 16, 2014#120

Bubble181

Montréal 16 & 17th of May, Ottawa the 18th, Toronto the 19th. That's the nights we're sleeping there, which day we'll spend in which city may vary slightly

Apr 16, 2014#121

DarkAudit

Since they opened one in Morgantown last month, I'm gonna lay claim to the Primanti Bros. sammich as being from "here"

That's fries and slaw in there. You're welcome.

Apr 16, 2014#122

drifter

Not sure it exactly counts as regional food, but I ate at this local chain called Bruxie. They make waffle sandwiches. They are fucking delicious. Highly recommend the BBQ pulled pork sandwich.

Apr 16, 2014#123

Celt Z

Bubble181 said:
As for "best pizza's in the world": dear Celt Z, the Italians would like a word.

I was always told that, despite sharing a name, traditional Italian pizza and North American-style pizza are like apples and oranges. Isn't Italian pizza more like an actual pie, mostly deep-dish in a less bread-like crust and a lot of tomato? I'm willing to amend my statement to include an asterisk or the modifier "North American-style".

But I have had the more commonly-excepted North American-style pizza in almost every US state I've been to, and a number of international locations, including Great Britain, Ireland, Canada* and China, and I still stand by my assessment that NY pizza is best. I have known a number of Italians in my life to agree, most of which have tried both.

(*Yes, Jay, some of that pizza was in Montreal, and no, I don't know where it was from because I didn't place the order. 13. YEARS. AGO. I swear to god, if I ever go to Montreal again, I'm saving all my receipts.)[DOUBLEPOST=1397664906,1397664725][/DOUBLEPOST]

DarkAudit said:
Since they opened one in Morgantown last month, I'm gonna lay claim to the Primanti Bros. sammich as being from "here"

That's fries and slaw in there. You're welcome.

That's like a mini-version of a Fat Cat! Unless that's not hamburger, then it's more like a Fat....something. I'd have to look at the menu.

Apr 16, 2014#124

Covar

NY Pizza is the best pizza. That's a fact. The style is the best, and it's best in NY due to the water. While on the subject, I would like to inform people who make Californian style pies that when you feel the need to smother you pizza with toppings all you're doing is trying masking the fact that your pizza is pretty terrible.

Apr 16, 2014#125

DarkAudit

Celt Z said:
I still stand by my assessment that NY pizza is best.

Of course you realize, this means WAR!

*lights the @HowDroll signal*
:popcorn:

Apr 16, 2014#126

Celt Z

DarkAudit said:
Of course you realize, this means WAR!

*lights the @HowDroll signal*

If we're going to do it, at least do it right!

Apr 16, 2014#127

Piotyr

NY Pizza is a greasy, flimsy mess that you have to fold in half to even eat. It's a street food.

Chicago Pizza is a restaurant food that needs a knife and fork.

Both are fantastic in their own way.

Apr 16, 2014#128

blotsfan

Chicago pizza is best pizza (pizza in italy was meh)

Apr 16, 2014#129

Eriol

I've had italian-style in a place in Calgary, and it was good. Very different than "North American" pizza, to the point I don't compare the two, THAT different.

Never been to N.Y. so haven't had their pizza.

I HAVE been to Chicago, when my brother lived there. Had outright the best pizza I've ever had there. Period. A little hole-in-the-wall place in the 'burbs called Tony's Pizza Peddler's (I think, it was 12 years ago). And yes, after 12 years, I still remember the place. Holy crap good.

Apr 16, 2014#130

PatrThom

Bubble181 said:
Speculoos. Type of gingerbread but better.

This is available at Trader Joe's markets in the USA (and presumably elsewhere), if you don't happen to live in Belgium but want to try it.

--Patrick

Apr 16, 2014#131

WasabiPoptart

Celt Z said:
I was always told that, despite sharing a name, traditional Italian pizza and North American-style pizza are like apples and oranges. Isn't Italian pizza more like an actual pie, mostly deep-dish in a less bread-like crust and a lot of tomato?

Actually the pizzas I had in Italy were very thin crust, tomato, basil and cheese (margherita). I had one that also had anchovies on it at the Vatican. But the crust is so thin and light that you can eat the entire pizza without feeling like you're going to die. It's just a meal rather than a crazy challenge.

Apr 16, 2014#132

PatrThom

Eriol said:
I HAVE been to Chicago, when my brother lived there. Had outright the best pizza I've ever had there. Period. A little hole-in-the-wall place in the 'burbs called Tony's Pizza Peddler's (I think, it was 12 years ago). And yes, after 12 years, I still remember the place. Holy crap good.

We made a point once of stopping by Gino's East on a Chicago trip back when I was in college. We pooled our money but the best we could do was just a plain old cheese pizza. It was still the best pizza I've ever had. It was deep dish, but it cut, served, and stood up like a pecan pie. The three of us each ate one slice and were done, we took the box back to our room. My buddy who was by to visit ate the last piece in the morning and commented on how good it was. My roommate arrived later that morning, and he actually ate the discarded crusts out of the box. None of that thing went to waste.

--Patrick

Apr 16, 2014#133

drifter

WasabiPoptart said:
Actually the pizzas I had in Italy were very thin crust, tomato, basil and cheese (margherita). I had one that also had anchovies on it at the Vatican. But the crust is so thin and light that you can eat the entire pizza without feeling like you're going to die. It's just a meal rather than a crazy challenge.

I'm guessing she's talking about Sicilian pizza, which can be similar to Chicago style deep dish (and Wikipedia claims Sicilian style pizza is somewhat popular in Jersey, so it makes sense)

Apr 16, 2014#134

GasBandit

I like my pizza to neither be a cracker nor a casserole.

Apr 16, 2014#135

WasabiPoptart

drifter said:
I'm guessing she's talking about Sicilian pizza, which can be similar to Chicago style deep dish (and Wikipedia claims Sicilian style pizza is somewhat popular in Jersey, so it makes sense)

Yep I used to get Sicilian pizza when I lived in NJ, too. Strangely enough I didn't see that at all in Sicily. The area around where my husband was stationed had a pizza that was more like a pie with a double crust rather than Sicilian style like I had growing up.

Apr 16, 2014#136

Cajungal

Oh my God now I want pizza.

Down here you can try boudin and cracklin. And of course there's all the Cajun food. Thing is, a lot of restaurants serve kind of lousy Cajun food, because they try to make it appealing to a lot of people. That generally means less seasoning (not necessarily spiciness, but flavor too). Your best bet is making a friend and going to their house for dinner.

The worst place in town for seafood is Randall's. People go there to see authentic Cajun dancing, but the food is ridiculous. They think that coating everything in cayenne pepper = authentic. You can't even taste the seafood, which makes me think it's probably not fresh.

Right now the places selling live crawfish are open again, but they're expensive because of all the cold weather we've been having. But a crawfish boil is about as authentic a South Louisiana experience as you can get. Throw some potatoes, corn, and garlic cloves in there. Cold cold beer. Gloves to protect your dry, cracked hands from spice (for me, at least). Best night ever.

Apr 16, 2014#137

Celt Z

drifter said:
I'm guessing she's talking about Sicilian pizza, which can be similar to Chicago style deep dish (and Wikipedia claims Sicilian style pizza is somewhat popular in Jersey, so it makes sense)

We have Sicilian all over the place, but I was told traditional Italian was more like Chicago deep-dish. I never thought of Sicilian and deep-dish as the same, since Sicilian is usually a thick but fluffy crust while deep-dish tends to be very dense. Is everything I know a lie?!? (Except that NY pizza is still best, at least until I get to Italy to be sure.)

Apr 16, 2014#138

Covar

The pizza I regularly make is a Sicilian. Very tasty stuff, and best I've been able to do homemade.

Apr 16, 2014#139

Piotyr

PIZZA

Sicilian pizza:

Italian pizza:

New York pizza:

Chicago pizza:

Apr 16, 2014#140

Emrys

Cajungal said:
Right now the places selling live crawfish are open again, but they're expensive because of all the cold weather we've been having. But a crawfish boil is about as authentic a South Louisiana experience as you can get. Throw some potatoes, corn, and garlic cloves in there. Cold cold beer. Gloves to protect your dry, cracked hands from spice (for me, at least). Best night ever.

I'm going to do this for my co-workers, except I'm doing shrimp instead of crawfish. Potatoes, corn, greens, cornbread with beignets and café au lait afterwards.

On a good note, the gumbo went over well at the potluck today, until the spiciness hit their wussy Canada palates. Then there was crying.

Apr 16, 2014#141

Cajungal

Emrys said:
On a good note, the gumbo went over well at the potluck today, until the spiciness hit their wussy Canada palates. Then there was crying.

Keep exposing them to it. They'll get there.

Boiled shrimp is also deeelicious.

(I know Cajun food isn't just about spiciness, but man I love cayenne pepper.)

Apr 16, 2014#142

sixpackshaker

It is definitely crawdad boiling season in East Texas. A local sports bar does great mudbugs every Friday during the spring. And several of my friends trade off weekends.

Apr 16, 2014#143

PatrThom

GasBandit said:
I like my pizza to neither be a cracker nor a casserole.

--Patrick

Apr 16, 2014#144

jwhouk

Covar said:
NY Pizza is the best pizza. That's a fact.

You only say that because you've never had Chicago-style Deep-dish pizza.

Apr 16, 2014#145

Tress

Regarding California-style pizza, I just wanted to clarify... that it is indeed terrible. NY style FTW.

Apr 16, 2014#146

Emrys

Oh good, a pizza war instead of a steak war.

:popcorn:

Apr 16, 2014#147

drifter

Medium-rare deep dish is where it's at.

Apr 16, 2014#148

Tress

drifter said:
Medium-rare deep dish is where it's at.

Do you eat that sitting or standing?

Apr 16, 2014#149

drifter

Sitting, with a side of Quiznos.

Apr 16, 2014#150

sixpackshaker

drifter said:
Sitting, with a side of Quiznos.

Well the market has spoken and Subway won. Quiznos is just about dead now.

Apr 16, 2014#151

drifter

Apr 17, 2014#152

Bubble181

PatrThom said:
This is available at Trader Joe's markets in the USA (and presumably elsewhere), if you don't happen to live in Belgium but want to try it.

--Patrick

This is the butter based on it, not the actual cookie type. Normal speculoos/speculaas (I can fight over that one with AmE if you want, it's a Belgian/Dutch thing) is hard and baked or soft and baked. The speculoos paste is....also nice, I admit, but not really the same.

Apr 17, 2014#153

PatrThom

Bubble181 said:
This is the butter based on it, not the actual cookie type.

They carry the cookies, too.

--Patrick

Apr 17, 2014#154

Officer_Charon

Really? 5 pages, and I've got to be the one to break out the Low Country Boil?

Comes in spicy and tame versions. So good, especially in the summertime, with a nice cold beer.

I need to shop around at some of the smaller restaurants to find out the local specialties, but that one's the one that jumped out at me. We're something of a melting pot here.

Also, fuck Paula Deen, and her over-priced bullshit. I've gotten the same chow for a third of the price from Shoneys. But tourists DO love her... *eyeroll*

Apr 17, 2014#155

Jay

Dan come to Montreal

Apr 17, 2014#156

Officer_Charon

Jay said:
Dan come to Montreal

Jay, send me money to come to Montreal...

Apr 17, 2014#157

PatrThom

Please come to Boston in the Springtime.

--Patrick

Apr 17, 2014#158

Dei

Going back to Buffalo regional foods, my parents sent me a box of sponge candy for Easter and I am in heaven. Mmmmmm deliciousness.

Also Sahlen's hot dogs.

Apr 17, 2014#159

WasabiPoptart

My mom sent me a box of Zitner's Butter Krak eggs. I love them so much! It's a buttercream egg with coconut inside, plus toasted coconut in the chocolate. They are so good.

Apr 18, 2014#160

GasBandit

GasBandit said:
I like my pizza to neither be a cracker nor a casserole.

I CHANGE MY VOTE

I want my pizza to be A CAKE.

Apr 18, 2014#161

Covar

stienman said:
I just found out that root beer is almost universally loathed outside the US, apparently it tastes like medicine to many people.

Too bad for them, more for me.

HAHA THOSE FOOLS!!

Apr 18, 2014#162

blotsfan

I'm with them. I can't stand root beer.

Apr 18, 2014#163

Shakey

Root Beer is great, as long as it's not Barq's.

Apr 18, 2014#164

GasBandit

I like it occasionally. Not every day. Too sweet for my taste.

Apr 18, 2014#165

Eriol

stienman said:
I just found out that root beer is almost universally loathed outside the US, apparently it tastes like medicine to many people.

Loved in Canada as well. Many good brands. There are worse than Barq's though. PLENTY better, but there are worse.

Apr 18, 2014#166

Dirona

Woo birch beer!

Apr 18, 2014#167

Cog

What is root beer?

Apr 18, 2014#168

GasBandit

Cog said:
What is root beer?

It's a carbonated sugary beverage similar to cola that gets its unique taste from being made from the root or bark of the Sassafras tree. In days past (And in some western/cowboy movies) it was called "Sarsaparilla." (Pronounced Sass-Puh-rilla). In addition to its distinctive taste, it's also known for its tendency to foam more than ordinary cola.

Common brands for it are Barq's, A&W, and IBC.

It's kind of a north american thing.

Apr 18, 2014#169

Officer_Charon

I like Barqs. Barqs has bite.

Apr 18, 2014#170

PatrThom

GasBandit said:
Common brands for it are Barq's, A&W, and IBC.

...and Hires!

Officer_Charon said:
I like Barqs. Barqs has bite.

Barq's is the only commercially available* root beer that contains caffeine. The rest of 'em are caffeine-free.

--Patrick
*i.e., "popular"

Apr 18, 2014#171

sixpackshaker

I drank Barqs when I wanted something different that still fed my addiction.

Apr 18, 2014#172

GasBandit

Ah yes, I'd forgotten about Hires. And Mug!

Apr 18, 2014#173

Dei

There's a brewery/restaurant nearby that makes their own root beer and it is amazing.

Apr 18, 2014#174

AshburnerX

GasBandit said:
It's a carbonated sugary beverage similar to cola that gets its unique taste from being made from the root or bark of the Sassafras tree. In days past (And in some western/cowboy movies) it was called "Sarsaparilla." (Pronounced Sass-Puh-rilla). In addition to its distinctive taste, it's also known for its tendency to foam more than ordinary cola.

Common brands for it are Barq's, A&W, and IBC.

It's kind of a north american thing.

It's also worth noting that outside of the United States, the reason people hate it is because Sassafras oil is used to flavor medicine, sort of like how we do it with grape or cherry.

Ironically, it's actually kind of hard to get Sassafras oil in the US because it's a scheduled substance. This is because it's ALSO used for making MDMA. You can still get it, but it's expensive as hell and you can't import it without a license. If you do, the DEA will break into your fucking house and arrest you.

Apr 18, 2014#175

PatrThom

AshburnerX said:
It's also worth noting that outside of the United States, the reason people hate it is because Sassafras oil is used to flavor medicine, sort of like how we do it with grape or cherry.

AshburnerX said:
it's actually kind of hard to get Sassafras oil in the US because it's a scheduled substance.

It is kind of easy to get Sassafrass tea concentrate, though.

--Patrick

Apr 18, 2014#176

WasabiPoptart

Seeing that soda reminds me of one I haven't had in ages! I think it's only found in PA/NJ/MD.

Apr 18, 2014#177

Celt Z

WasabiPoptart said:
Seeing that soda reminds me of one I haven't had in ages! I think it's only found in PA/NJ/MD.
View attachment 14644

Mmmmm... we have a case of that in the garage!

Apr 18, 2014#178

Cog

Here you can't find root beer in any place. But I can find orange juice from california. Who buys that? It's orange juice four times the price than the ones squeezed in the store.

Apr 18, 2014#179

Gared

Cog said:
Here you can't find root beer in any place. But I can find orange juice from california. Who buys that? It's orange juice four times the price than the ones squeezed in the store.

Squeezed in the store... that's an interesting concept.

Apr 18, 2014#180

Cajungal

Eating fruit > drinking fruit

Apr 18, 2014#181

GasBandit

Cog said:
Here you can't find root beer in any place. But I can find orange juice from california. Who buys that? It's orange juice four times the price than the ones squeezed in the store.

At a guess, American tourists and expats?

Apr 18, 2014#182

Cog

GasBandit said:
At a guess, American tourists and expats?

But that thing isn't orange juice anymore. Maybe it was a long time ago. That thing taste artificial.

Apr 18, 2014#183

GasBandit

Cog said:
But that thing isn't orange juice anymore. Maybe it was a long time ago. That thing taste artificial.

Just like we like it.

Apr 18, 2014#184

PatrThom

Gared said:
Squeezed in the store... that's an interesting concept.

http://www.orchidislandjuice.com/

I keep meaning to check them out, if they have any local(ish) distribution. Rather than squeeze all their juice at harvest time, they put away all the oranges, and then break them out to squeeze small batches all year long. It's much more expensive comparatively, but I keep meaning to get a jug so I can try it.

--Patrick

Apr 18, 2014#185

Dirona

WasabiPoptart said:
Seeing that soda reminds me of one I haven't had in ages! I think it's only found in PA/NJ/MD.
View attachment 14644

And, apparently, Newfoundland. I've never seen it anywhere else in Canada but there.

Apr 18, 2014#186

evilmike

stienman said:
I just found out that root beer is almost universally loathed outside the US, apparently it tastes like medicine to many people.

Too bad for them, more for me.

Apr 19, 2014#187

Bubble181

Root beer was one of my greatest surprises first time in the US. Yummy!

Apr 23, 2014#188

Ravenpoe

Bubble181 said:
Root beer was one of my greatest surprises first time in the US. Yummy!

Did you put a scoop of vanilla ice cream in it? If you haven't had a rootbeer float, you aren't getting the full experience.

Apr 23, 2014#189

Eriol

Believe it or not, a BEER float is a great thing too. Yes I know it sounds really weird, and it is pretty weird, but I tried it, and it was great. Odd, but great. Pour out a bottle of something similar to Rickard's Red (that was what it was originally, and others that are close work fine) and a big scoop of Vanilla Ice Cream. And eat/drink it kind of like you would a Root Beer one. COMPLETELY different flavour, but it does work. You wouldn't want anything lighter though. On the darker-side of beers benefit from the creaminess of the ice cream.

Apr 23, 2014#190

sixpackshaker

Well Guinness is basically a float.

Apr 23, 2014#191

Frank

Dirona said:
And, apparently, Newfoundland. I've never seen it anywhere else in Canada but there.

There's birch beer in every 7-11 here.

Also, as far as I know, Albertans love root beer.

Apr 23, 2014#192

Chad Sexington

stienman said:
I just found out that root beer is almost universally loathed outside the US, apparently it tastes like medicine to many people.

Too bad for them, more for me.

PatrThom said:
...and Hires!

Barq's is the only commercially available* root beer that contains caffeine. The rest of 'em are caffeine-free.

--Patrick
*i.e., "popular"

Possibly the reason I choose Barq's, although I do find its flavour superior to Mug or A&W, the latter of which I find quite bland. I think my favourite is Jones Soda's root beer but it's difficult to find in cases; usually it's like $3/bottle at convenience stores.

Apr 23, 2014#193

AshburnerX

It's basically impossible to find Jones Soda stuff that isn't green apple, berry lemonade, or cola in cans outside of some VERY specific retailers.

As for root beer... it basically boils down to three types:

- Those that use vanilla. This is your A&W style stuff. It's really mellow and has no spiciness at all.

- Those that use nutmeg. This is your Barqs and they have spiciness (the trademark "bite).

- Those that use nether. This is Mug. It tends to be really sweet.

I prefer mine with nutmeg. It makes all the difference.

Apr 23, 2014#194

WasabiPoptart

I miss Hires root beer.

Apr 23, 2014#195

Frank

Chad Sexington said:
Possibly the reason I choose Barq's, although I do find its flavour superior to Mug or A&W, the latter of which I find quite bland. I think my favourite is Jones Soda's root beer but it's difficult to find in cases; usually it's like $3/bottle at convenience stores.

I haven't had it in forever, but Boylan's and Dad's have great root beers too.

Apr 23, 2014#196

Chad Sexington

Frank said:
I haven't had it in forever, but Boylan's and Dad's have great root beers too.

Dad's! I forgot Dad's. That is excellent; I have never had Boylan's.

Apr 23, 2014#197

sixpackshaker

As a kid I always loved Frostie's. Then as an adult IBC.

I am so glad I forgot this thread when I went to the grocery store today. Or I'd have gallons of ice cream and root beer now...

Apr 23, 2014#198

klew

Cost Plus World Market and BevMo are my go-to shops for non-giant conglomerate sodas. I tend to pick up any new root beer I see. Overseas, I found a high end grocery store that had Boylan's Birch Beer. It was the best soda I could find in the country. Ever try Lester's Fixins Sweet Corn soda? It's weird, really tastes like corn, but not disgustingly.

Apr 23, 2014#199

PatrThom

sixpackshaker said:
As a kid I always loved Frostie's.

Frostie's is a good budget buy for both root beer and ginger ale. Usually 99 cents for a decent sized bottle, and they're fair quality. Another good budget bottle is Frostop, which I often see in the local dollar stores.

--Patrick

Apr 24, 2014#200

Krisken

Chad Sexington said:
Possibly the reason I choose Barq's, although I do find its flavour superior to Mug or A&W, the latter of which I find quite bland. I think my favourite is Jones Soda's root beer but it's difficult to find in cases; usually it's like $3/bottle at convenience stores.

Sprecher brewery makes terrible beer, but their rootbeer is fantastic.

Apr 24, 2014#201

WasabiPoptart

Frank said:
I haven't had it in forever, but Boylan's and Dad's have great root beers too.

Stewarts made a decent root beer, too. I was trying to remember them when we were talking about the A&W restaurants. There were Stewarts drive-ins around where I used to live. They even had carhop service.

Now, I like Virgil's root beer and cream soda.

Apr 24, 2014#202

AshburnerX

WasabiPoptart said:
Stewarts made a decent root beer, too. I was trying to remember them when we were talking about the A&W restaurants. There were Stewarts drive-ins around where I used to live. They even had carhop service.

Now, I like Virgil's root beer and cream soda.

You need to try the special Virgil's Bavarian root beer they make with nutmeg. Comes in these big bottles... super spicy.

Apr 24, 2014#203

Celt Z

WasabiPoptart said:
There were Stewarts drive-ins around where I used to live.

Ooo! You just gave me a great idea what to do for lunch today!

Apr 24, 2014#204

Eriol

Chad Sexington said:
Dad's! I forgot Dad's. That is excellent; I have never had Boylan's.

Boylan's is OK IMO. Better than the big brands, but not worth the premium either. Dad's is awesome, though hard to find as well.

Forums