Food differences

[cliffrod]

Reading the "which WG member to dine with.." Thread and some of the tangent regional banter makes me think about serious differences in food by the same name, depending upon region.

In VT & around northern New England, Barbecue is almost exclusively half or quarter chicken with tomato barbecue sauce, actively cooked & some char is ok, eaten off the bone.  Down here in the southeast, barbecue means pulled pork with regional sauce or dry rub, usually slow cooked if not smoked and char is a no-no,  served on a sandwich or eaten with fork. We moved down here from VT and we're excited to see some having a special BBQ sale/fundraiser event.  We got a plate and were really stumped, probably as stumped as the people serving when we asked them where the chicken was...

On another forum, someone in AU recently mentioned Pigs in A Blanket as being sausage wrapped in bacon.  Someone from Ontario said around there that meant Steak wrapped in Bacon.  Then an American said that here, pigs in a blanket is a hot dog wrapped in dough, usually biscuit dough out of a can. Typical Boy Scouts fun camping food.

There must be other things like this, especially things that are more than just different by one "always" or "never" ingredient (like true gumbo never having both okra and file' in it) but those can be fun too.   If there's a local food/dish/style that is the standard for the area, tell us about it.  Then when we go there, we can know what to look for and expect when the plate comes.

Make us hungry..

[Guzzistajohn]

Here in Springfield, Mo. we have cashew chicken at "Chinese" restaurants. David Leong, a WWII vet moved here after the war and saw we dig fried chicken, so he fried bite sized chunks and made a gravy like "cashew" sauce and served with rice, cashews and green onions with an egg roll on the side. Even Kansas City Chinese joints have "Springfield Cashew Chicken" but the locals here call it "Cashew Kitty"

[jrt]

Apparently, an egg foo yung sandwich is a 'thing' in St. Louis.  And it is called a 'St. Paul' sandwich. 
I've never had the experience. 

[Gliderjohn]

How about a traditional German Mennonite meal?



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GliderJohn

[Guzzistajohn]

Apparently, an egg foo yung sandwich is a 'thing' in St. Louis.  And it is called a 'St. Paul' sandwich. 
I've never had the experience.

I lived in StL for 5 or 6 years and never heard of that. Although I did have some fried ravioli and Ted Drews concrete (Ice cream)

[blackcat]

Halupki, also known as stuffed cabbage is sometimes referred to as Pigs in the Blanket.

[Guzzistajohn]

How about a traditional German Mennonite meal?



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GliderJohn

I like the looks of that!  (I am 2nd generation German)

[LowRyter]

I lived in StL for 5 or 6 years and never heard of that. Although I did have some fried ravioli and Ted Drews concrete (Ice cream)

......and Imo's St Louis style pizza.

[cliffrod]

Halupki, also known as stuffed cabbage is sometimes referred to as Pigs in the Blanket.

Yup, I forgot about Golabki/Halupki.  Uncle Dave was a Romanian chef whom I worked with that liked that kind of pigs in a blanket.   The recipes for several versions begin right after one of my all time favorites and regular breakfast staple, Grzybek ze Stoninka or Bacon Fry-   





My daughter Carolina likes my Carolina Fry- created in her honor- with similar batter, sage and crumbled sausage (and sometimes some cheese) poured & baked over a pan of crisped thin hash browns.  I usually make either now with hash browns instead of "plain" bacon fry.

In case anyone is going toward Cadre Cycle, they should probably know about Cincinnati Chili 3 ways (actually 2 or 3 or 4 or 5 ways) before they're standing at the counter.  Lots different than chili around Spartanburg.

[Guzzistajohn]

......and Imo's St Louis style pizza.

We have Imo's in SGF now. It's not that special anymore 

[Arctic Fox]

I doubt nobody here eats much of fishes? It is sausages and beefs (red meat) in USA? Add Pan pizzas and hamburgers?

Here is traditional way to cook fish in Ostrobothnia

[Tom H]

I always thought pigs in a blanket was breakfast sausage wrapped in a pancake?

Tom

[Dirk_S]

I doubt nobody here eats much of fishes? It is sausages and beefs (red meat) in USA? Add Pan pizzas and hamburgers?

Here is traditional way to cook fish in Ostrobothnia

The U.S. has lots and lots of coast, rivers, and lakes. Of course we eat fish! Personally, I want to try some of that pickled Norwegian shark I’ve read about.

[blackcat]

I live down the street from where the fishing/shrimp boats dock so we eat plenty of fish,shrimp,crabs,oysters... 

Usually made at home because the locals deep fry everything in the local restaurants.

[Arctic Fox]

The U.S. has lots and lots of coast, rivers, and lakes. Of course we eat fish! Personally, I want to try some of that pickled Norwegian shark I’ve read about.

Better that than Swedes Surströmming.

[cliffrod]

We caught and ate a lot of (freshwater) trout in VT when I was young.  Almost without exception, it was eaten at breakfast.  Lightly coated with seasoned flour and cooked (gutted, no head but otherwise whole)  in a pan with butter or bacon fat, it was served with eggs (best over easy with soft yolks) and maybe fried potatoes.  Small trout tails were the real treat, like a potato chip. Big tails were too bony.  We always wanted to cook a bunch of big trout butterflied like that in front of a fire, but you had to catch a bunch of them first.....

We rarely if ever ate trout at another time of day.  we couldn't catch any other fish there at home on the farm or in town. When we did have other fresh fish, it was more likely to be eaten at breakfast like this than at other times.  For dinner/supper fish, we would have salmon patties or Finnan Haddie (dried smoked haddock) cooked in milk with potatoes and califlower.

I worked as a fishmonger about 15 miles from the family farm when I was 18. Lots of different fish there, with much trucked in from the Northeastern USA coast. Gulf Coast seafood and crawfish in New Orleans were great, too.

[Dirk_S]

I live down the street from where the fishing/shrimp boats dock so we eat plenty of fish,shrimp,crabs,oysters... 

Usually made at home because the locals deep fry everything in the local restaurants.

Living 20 minutes off the coast of New Hampshire and Maine, I’m a regular at the pier with my cooler strapped onto my V7. Last year, lobsters off the boat were going for $4.50/lb. due to the restaurants being closed and fisherman having to hustle more directly to individual customers.

Season’s starting up very soon!

[Guzzistajohn]

I doubt nobody here eats much of fishes? It is sausages and beefs (red meat) in USA? Add Pan pizzas and hamburgers?

Here is traditional way to cook fish in Ostrobothnia

That looks really good! I'd eat that!

[Arctic Fox]

We caught and ate a lot of (freshwater) trout in VT when I was young.  Almost without exception, it was eaten at breakfast.  Lightly coated with seasoned flour and cooked (gutted, no head but otherwise whole)  in a pan with butter or bacon fat, it was served with eggs (best over easy with soft yolks) and maybe fried potatoes.  Small trout tails were the real treat, like a potato chip. Big tails were too bony.  We always wanted to cook a bunch of big trout butterflied like that in front of a fire, but you had to catch a bunch of them first.....

We rarely if ever ate trout at another time of day.  we couldn't catch any other fish there at home on the farm or in town. When we did have other fresh fish, it was more likely to be eaten at breakfast like this than at other times.  For dinner/supper fish, we would have salmon patties or Finnan Haddie (dried smoked haddock) cooked in milk with potatoes and califlower.

I worked as a fishmonger about 15 miles from the family farm when I was 18. Lots of different fish there, with much trucked in from the Northeastern USA coast. Gulf Coast seafood and crawfish in New Orleans were great, too.

Hot smoked trout or salmon is exellent.




... or these:

[Arctic Fox]

That looks really good! I'd eat that!

It is this one. A good tasty fish.

https://en.wikipedia.org/wiki/Coregonus_lavaretus

[Guzzistajohn]

It is this one. A good tasty fish.

https://en.wikipedia.org/wiki/Coregonus_lavaretus

YUM! I had Walleye last night! https://en.wikipedia.org/wiki/Walleye

[Texas Turnip]

Where I live here in East Texas is a borderline area. A rough choice to bbq it Texas style or turn it into gumbo Cajun style.

Many years ago at the National in Washington they fixed the salmon on the cedar plank. Some think Texas is nothing but a desert and we never get to eat fish, so one fellow asked me how I liked eating fish. I told him I was about twelve years old and I asked my momma to fix fish. She said I think it is time I told you that all the "fish" I've been cooking is nothing but armadillo with tarter sauce on it. That tale spread thru the whole campground and I still have some old friends if I'm still eating armadillo with tarter sauce.

I joked with a gourmet chef that he probably put saffron on armadillo.

Tex

[GeorgiaGuzzi]

Growing up in Georgia, with both parents being from Georgia, when mom would fix Chicken Pot Pie she would fill actual pie crust with filling. Usually a mix of sliced white meat chicken, peas, potatoes, onions, and carrots in a white sauce. Then bake it in the oven. It was delicious. She would also make chicken and dumplings. This would be deboned baked chicken, usually pulled/chopped with home made dumpling strips that would be cooked in a pot, again with a white sauce. It was one of my dad’s favorite meals.

Imagine our surprise when we moved up to PA Dutch country west of Allentown and ordered chicken pot pie and got chicken and dumplings!

And don’t forget Carolina style barbecue. Like Melton’s barbecue. It’s unique.

I also got spoiled dating a girl from Cajun country. She lived about 30 mins from New Iberia. Holy cow those Cajuns can make anything taste amazing. I don’t order Cajun dishes out anymore bc they just don’t compare.

[Ncdan]

Reading the "which WG member to dine with.." Thread and some of the tangent regional banter makes me think about serious differences in food by the same name, depending upon region.

In VT & around northern New England, Barbecue is almost exclusively half or quarter chicken with tomato barbecue sauce, actively cooked & some char is ok, eaten off the bone.  Down here in the southeast, barbecue means pulled pork with regional sauce or dry rub, usually slow cooked if not smoked and char is a no-no,  served on a sandwich or eaten with fork. We moved down here from VT and we're excited to see some having a special BBQ sale/fundraiser event.  We got a plate and were really stumped, probably as stumped as the people serving when we asked them where the chicken was...

On another forum, someone in AU recently mentioned Pigs in A Blanket as being sausage wrapped in bacon.  Someone from Ontario said around there that meant Steak wrapped in Bacon.  Then an American said that here, pigs in a blanket is a hot dog wrapped in dough, usually biscuit dough out of a can. Typical Boy Scouts fun camping food.

There must be other things like this, especially things that are more than just different by one "always" or "never" ingredient (like true gumbo never having both okra and file' in it) but those can be fun too.   If there's a local food/dish/style that is the standard for the area, tell us about it.  Then when we go there, we can know what to look for and expect when the plate comes.

Make us hungry..

Personally I like a good cheeseburger that cost less than a five spot👍

[Dirk_S]

Growing up in Georgia, with both parents being from Georgia, when mom would fix Chicken Pot Pie she would fill actual pie crust with filling. Usually a mix of sliced white meat chicken, peas, potatoes, onions, and carrots in a white sauce. Then bake it in the oven. It was delicious. She would also make chicken and dumplings. This would be deboned baked chicken, usually pulled/chopped with home made dumpling strips that would be cooked in a pot, again with a white sauce. It was one of my dad’s favorite meals.

Imagine our surprise when we moved up to PA Dutch country west of Allentown and ordered chicken pot pie and got chicken and dumplings!

What’s even funnier is that we Pennsylvania Dutch are known for our pies!

[GeorgiaGuzzi]

What’s even funnier is that we Pennsylvania Dutch are known for our pies!

Man, a good shoo-fly pie with a cuppa coffee. 

[elrealistico]

Growing up in Georgia, with both parents being from Georgia, when mom would fix Chicken Pot Pie she would fill actual pie crust with filling. Usually a mix of sliced white meat chicken, peas, potatoes, onions, and carrots in a white sauce. Then bake it in the oven. It was delicious. She would also make chicken and dumplings. This would be deboned baked chicken, usually pulled/chopped with home made dumpling strips that would be cooked in a pot, again with a white sauce. It was one of my dad’s favorite meals.

My grandmother made Chicken pot pie this way--actual pie crusts from scratch also. I can make a decent variation using a cast iron skillet and Pillsbury grands sliced in half sideways as a top crust. But it's for teenagers, they devour whatever I put in front of them--except my youngest daughter 

[cliffrod]

Man, a good shoo-fly pie with a cuppa coffee. 

Yup, no kidding.  My wife and mother-in-law (both PA Dutch) "compete" to make perfect medium rare/barely medium center shoo fly pies.   Uniform color, fully cooked shoo fly pie is a sad thing.

But my wife rarely makes pigs stomach and my mil always does for me when I visit.   Life's been a lot worse.

[Dirk_S]

Yup, no kidding.  My wife and mother-in-law (both PA Dutch) "compete" to make perfect medium rare/barely medium center shoo fly pies.   Uniform color, fully cooked shoo fly pie is a sad thing.

But my wife rarely makes pigs stomach and my mil always does for me when I visit.   Life's been a lot worse.

Hog maw. Stop making me miss home. Next you’ll be talking about scrapple. OHH speaking of which, I have one:

In PA Dutch “cuisine” (snicker), we make a “pudding,” though I’m not sure how closely it resembles other cultures’. Our family specifically pronounced it as “puddin’”, though I imagine that’s due to the simple farmer accent on my paternal grandfather’s side. How we make it:

After the scraps are cut off the bone (to be used for scrapple), we boil the bones. What comes off the bones goes through the grinder, with salt, pepper, and whatever other spices you fancy. Because the original scraps were already quite small already, what comes out of the grinder is a fibrous mash of meat (and flavoring). Goes GREAT with hominy and eggs.

[jrt]

We have Imo's in SGF now. It's not that special anymore 

Imo's is disgusting (my opinion).  TRav's are ok.  Ted Drewes is the bomb. 
I might be opinionated.