Regional Foods and Products

[yanksfan]

yeah calix, the Lyell ave. Tahou's is gone. And the one downtown closes early now too. Nowhere for the drunks to get a good garbage plate anymore :laugh:

 

[Shooter]

Bourbon :sign:

The Hot Brown is a local gut busting, heart stopping dish of pure goodness. Pretty much a day ending coma inducing meal. Oh but it is so damn good

 

[Ginseng]

I can't think of a single dish that Delaware is known for although this region (Chesapeake) has the crab cake.

Wilkey

 

[Gator]

grits, and why is it you yanks are so scared of 'em? :laugh:

 

[tsmckenney]

I'm sure there's different ways of preparing them, but the ones I had (in the panhandle) tasted funny. Not to mention they were runny, which I thought was pretty ill.

 

[LilBastage]

Bourbon :sign:

The Hot Brown is a local gut busting, heart stopping dish of pure goodness. Pretty much a day ending coma inducing meal. Oh but it is so damn good

Absolutely delicious! I'm not sure I could eat a whole one these days, but when I still lived in southern Indiana and we took trips to Louisville I always had to get one.

:thumbs:

 

[lurch]

Whataburger......

I think this is Texas only...if not

Dairy Queen

 

[AVB]

Ohhh, I haven't thought of a Whataburger in ages. They are pretty much southern and I've had them in Georgia (or maybe Alabama?), Mississippi, Oklahoma and Texas. Dairy Queen is everywhere

Whataburger......

I think this is Texas only...if not

Dairy Queen

 

[lurch]

Ohhh, I haven't thought of a Whataburger in ages. They are pretty much southern and I've had them in Georgia (or maybe Alabama?), Mississippi, Oklahoma and Texas. Dairy Queen is everywhere

Whataburger......

I think this is Texas only...if not

Dairy Queen

I had no clue Dairy Queen was everywhere. I reallyt thought it was a Texas only thing. Damn, I thought I had something to call my own.

FasTaco....theres something no one else should have

 

[LilBastage]

Dairy Queen is actually headquartered in Minneapolis. I think it's a subsidiary of Berkshire Hathaway.

Not sure why I know that. They have good chicken tenders, though!

 

[MX]

Texas has the only State Flag that can fly even with the National Flag, and the ony State Capitol building larger than the Capitol Buliding in DC.

Boudin blanc: A type of sausage made from a milk or pork rice dressing, much like dirty rice, only moister, stuffed into pork casings. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is typically squeezed out of one end. It is notible that when one refers to 'boudin' in the cultural region of Louisiana,Acadiana, it is commonly understood that he/she is refering to Boudin Blanc and no other variant. Boudin Blanc is the staple boudin of this region and is the one most widely consumed. Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette area, though it may be found nearly anywhere in "Cajun Country" including eastern Texas.

Cajun Andouille: Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 degrees Fahrenheit (80 degrees Celsius). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

 

[anvil]

Texas has the only State Flag that can fly even with the National Flag, and the ony State Capitol building larger than the Capitol Buliding in DC.

Boudin blanc: A type of sausage made from a milk or pork rice dressing, much like dirty rice, only moister, stuffed into pork casings. Pork liver and heart meat are typically included. Rice is more frequently used in Cajun cuisine, whereas the French version tends to use milk, and is therefore generally more delicate than the Cajun variety. Although the sausage wrap is edible, the stuffing is typically squeezed out of one end. It is notible that when one refers to 'boudin' in the cultural region of Louisiana,Acadiana, it is commonly understood that he/she is refering to Boudin Blanc and no other variant. Boudin Blanc is the staple boudin of this region and is the one most widely consumed. Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette area, though it may be found nearly anywhere in "Cajun Country" including eastern Texas.

Cajun Andouille: Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 degrees Fahrenheit (80 degrees Celsius). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

You are making me hungry
That sounds real nice

 

[JHolmes763]

Whataburger......

I think this is Texas only...if not

Dairy Queen

You're 0 for 2, man. I had a Whataburger in Tampa when I spent a couple of weeks there.

 

[Gunpowder]

Two things from back home in Michigan that I can't get anywhere else are Kogels pickled bologna and hot dogs (viennas or coneys in a big 10-pound box). A must have every time I travel back home!

I'll second that. I have found them in Northern Indiana also.

 

[Gunpowder]

Breaded Tenderloins are an Indiana creation.

 

[wanlail]

Corpus Christi has the first Whataburger if i'm not mistaken and is also loaded with about 15 of them around the town.

 

[rbbrock]

NW Iowa has the tavern. Apparently invented here in Sioux City, Iowa, it's similar to a sloppy joe or loosemeat or Maid-Rite or whatever you might call such a sandwhich where you're from. Ingredients are basically ground beef, onion, ketchup, and mustard. Most people have various quirks they add to the recipe to make what they claim are the best taverns. I, of course, like my mother's the best. The best not-homemade taverns are at a dive bar here in Sioux City called Miles Inn - they add a little jalapeno to spice them up. A couple of these "Charlie Boys" with a schooner (frozen, heavy goblet) of beer is quite tasty.

Twin Bing candy bars, as well, are made here in Sioux City. They consist of two lumps of cherry nougat surrounded by chocolate and ground peanuts. When fresh, they're very good, but they can be pretty tough if they get old.

Although not regional, Eskimo Pies were created in Onawa, Iowa.

My hometown of Le Mars, Iowa, is the "ice cream capital of the world" thanks to Wells' Dairy, which makes Blue Bunny ice cream, among other things. Apparently more ice cream is manufactured by a single company in Le Mars than anywhere else in the world and Wells' Dairy is the largest family-owned-and-run dairy in the world.

Edit: Doc's Cabot reminded me that I forgot to include

 

[Mrepp]

simple Brats, there pretty hard to find outside WI.

 

[junkman_56]

Maryland steamed crabs, smothered in Old Bay seasoning.
Oh man there is nothing better then getting together with good friends, a bushel of crabs and cold beer.

It's a wonderful way to spend a summer afternoon. :thumbs:

 

[Devil Doc]

Doc