What are the regional food specialities of your local area?
 

I'm on my last full day in the Philly area for this trip and decided today is home comfort food day. I am actually from the Philly burbs and am of Pennsylvania Dutch stock. The Dutchies (which are actually German in ancestry..german=deutsche=dutch) from this area have their own regional food specialities.

On my shopping list today, I have - red beet eggs, pepper cabbage, whoopie pies (trendy now but very much a Pa Dutch item) and shoofly pie.

What are the regional food treasures of your local area? The stuff that you can't guarantee you will find in other parts when you travel.

bumpers....

Kroketten en frikandellen :)

CA has its own version of BBQ that is right over a flame (yes grilling), Mostly famous for the tri-tip steak.

Kangaroo? I guess, I eat it because it's protein rich and cheaper than beef.

Dunno about specialities, however Terry Pratchett mentioned Drunken nighttime helsinki street fast food in one of the "science of Discworld" books. :1orglaugh

anything seafood :) Gotta love the pacific northwest

Netherlands:
http://snackbar.pullevaarder.nl/cms/...iliepakket.gif

Frikandel
Kroket

Great junkfood

Asia (Philippines/Vietnam):
http://jrcanedo3.files.wordpress.com/2008/09/balut2.jpg

Balut

That's what the locals eat here

Damn sweep all of Asia under one rug.

OHHHHHHH how I miss the tri-tip steak! I lived in CA for a few years, and we don't have it here! I will never understand why that isn't served all over the place, it is just SO good! :thumbsup

btw, dutch should be the netherlands right, did the pensylvanians get it wrong ;)?

Fish & Chips

Chips & Gravy

Curry & Chips

Chips.....

We used to call that Santa Maria Style, you could go to Santa Maria on any weekend the weather was good and nearly every parking lot would have some club or organization raising money by cooking tri-tip, beef ribs and chicken over oak wood.
For a few bucks you got a big plate of meat, salad, bbq beans and a roll, it was hard to eat it all.
I haven't had tri-tip since I left, you don't see it in the stores here :Oh crap

I need to not do threads like this when you are in hospital or they just don't go as well.

If you are saying chips and gravy I am guessing you are from 'up north'? Then, what about chips and mushy peas.

Read my post..I explained.

The word for German is Deutsche . That somehow got paired down to Dutch. So, it is actually PA German but it was shortened down to that so long ago that PA Dutch stuck. Though, there certainly are people that say PA German these days and even some that clear out say Pennsylvania Deutsche.

Want to confuse things more? The old PA Dutch people and even the people that are super PA Dutch (like the Amish) call non-PA Dutch people that live in the area 'The English'.

I am not sure there are any 100% Toronto specific foods....?????

I am not sure there are any 100% Canadian foods, with the exception of 'perhaps' the Butter Tart??????

Neither this time because I didn't have a whole lot of time to go around the actual city because I was looking after my mom down here in Bucks County. Plus, I am controversial in thinking the best steaks are outside of the city anyway. That said, given the choice of those two Pat's but I think Pat's son Rick's is better. Either way..wizz is evil.

It still goes on and most stores also carry pre cooked tri tip. It is a combination of the marinade as well as the wood fire that gives it the taste. Some places use oak, some use oak and mesquite or straight mesquite.

A BBQ plate would often have 3-6 slices of tri tip, a piece of chicken, 2 ribs, (sometimes a piece of kielbasa), BBQ beans that had a kick, salad or piece of corn, and some sourdough rolls or sliced sourdough bread. Typically it would be like 5 to 10 bucks and at 10 you got a soda. Most often it was 5 bucks though. Not sure how they made the money lol.

They also cook it rain or shine. I can find the tri tip trailers (or santa maria style trailers) in parking lots almost year round. No sandwich place worth a grain of salt would not be caught dead without having that BBQ at least 1 day a week rain or shine.

Speaking of that another regional thing here is sourdough bread, bread bowl soups, artichoke soup (we produce almost all of the artichokes), cioppino soup - especially in SF, dungeness crab, grilled or roasted asparagus (again we produce most of it), California sushi, California pizza types (we did change pizza everywhere), and you must say guacamole - even though it is Mexican in nature; without the Haas avocado it would not be the same.
I suppose some could add sprouts and stuff to us. Same could be said of use with the skirt steak and strip steak.

What about that poutine or whatever it is stuff? Plus besides a few in WI and a couple small places I think you all have a lock on cheese curds.

Whats wrong with Tony Lukes? I liked his a lot more than Pats or Genes. I had the one with provolone, broccoli rabe with grilled onions and sweet peppers.

McDonalds

http://beavershack.com/asado.jpg

Asado (BBQ) all different tipes of meat, susages and vegetables like potatos and stuffed peppers. we put them all on the grate and babrbaque them. its fucking tasty!

Meth, Boones, and Coors.

I am unconvinced that the French Canadians were the first to combine chips, gravy, and cheese.

booze, mental breakdowns, crack.

Sarah, my fathers family from germany settled near Hanover Pa. in York county. Lots of great foods.

In the southern tier of new york they have Spiedies. Great marinated meat sandwiches you could say. You can order marinades and everything from spiedies dot com (not my site).

First of all..there is hard for anything to be out and out wrong with the general concept of the cheesesteak. However, anything that involves broccoli isn't a philly cheesesteak. It could very well be very tasty but it is its own thing not a Philly cheesesteak. Like a chicken cheesesteak is good but not really a Philly cheesesteak.

Like I said, I like the stuffs on the city outskirts the best anyway but Pat vs Genos is about tradition and in particular about if you are a whizz head or not. Whizz = bad.

Yeah I know broccoli would make it not "real". They have the regular steaks too. I just mentioned the sandwich that I liked best while there. I did try a few normal steaks at different locations. Then again most would have guessed that I would try several anyways. I am way to much of a food person not to.

I actually think Lukes calls that sandwich an "Italian" and it is not listed under steaks.

Oh and yeah I did the Pats and Gino's thing too. Had too if you know what I mean.

In the airport I had a lobster cheeseteak..which turned out really just to be a cheesesteak with a white cheese sort of sauce (dangerously close to a whizz) with lobster on top. Strange concept.

Sounds like it was a poorly done bechamel sauce. If done right they can be pretty tasty like most mother sauces. Like most mother sauces that are real simple, they of course can be done very poorly and if they are - EW!

The only thing I can really think of is turkey and dressing sandwiches. Which are good, but it's kind of sad that it's the only thing we really have.

i dunno - other than poutine and butter tarts i can't think of any foods that are specifically Canadian. Kraft Dinner is just the name Kraft used in Canada for their Mac and Cheese mix.

Cajuns originally came from Nova Scotia.

Macaroni and cheese loaf sandwich meat? never seen it anywhere else.

blue crabs baby!!!

I think they were trying to evoke that concept and the sauce worked pretty well on the sandwich on its own. It was just that the lobster didn't actually add much other than the 'hey I put lobster on my steak sandwich' thing. It is from a branch of a very well known Philly sports bar and all their other stuff is good. So, I will give them the pass.

tuff skin hotdogs, they are amazin

Everybody knows and loves New Orleans seafood, it cant be beat, often imitated but never duplicated. Alll the shrimp, oysters, fish everything is local and fresh, not farm raised and frozen...

One of the best reasons to live down here is the daily great seafood.

Yeah but what about individual dishes? Though, for New Orleans there are some obvious ones, I agree.

Jambalaya, Crawfish Etouffe, Local grown stuffed shrimp mirliton, Boiled Crabs and Shrimp, good old fashioned Fried Shrimp Po Boy on local made french bread (something about the water used down here for bread)

feijoada http://chuvasdeverao.files.wordpress...0/feijoada.jpg

Fish n Chips