Regional Delicacies

[davismanLV]

We have a deli chain (Jason's) here in Vegas that does a true and delicious Muffaletta. They make those huge round buns that are big as a plate and covered in sesame seeds. Here's some official words regarding such:

The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.

The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold.

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.

These things are mouth wateringly GOOD!!! We buy a whole (full sized) one. We each get a quarter for dinner and then breakfast the next morning. They're huge!! $14.00 and they come with chips (potato chips).

 

[5thumbs]

We have a deli chain (Jason's) here in Vegas that does a true and delicious Muffaletta. They make those huge round buns that are big as a plate and covered in sesame seeds. Here's some official words regarding such:

The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.

The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold.

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.

These things are mouth wateringly GOOD!!! We buy a whole (full sized) one. We each get a quarter for dinner and then breakfast the next morning. They're huge!! $14.00 and they come with chips (potato chips).

More drool...

 

[Stuball48]

Think BBQ and cornbread -- in our part of Tennessee-- is best in USA. BBQ and cornbread two of my favorites and I love BBQ and hoecakes together.

 

[GAD]

Cheese steak. Thinly sliced beef, fried onions and cheese whiz on an Italian roll. We can accept provolone. All others are pretenders to the throne.

Now we're talkin'!

Is Jay's Subs still a thing?

 

[The Guilds of Grot]

Since we no longer see where you're from under your avatar, please state what geographical area your food is loved!

 

[gjmalcyon]

Cheese steak. Thinly sliced beef, fried onions and cheese whiz on an Italian roll. We can accept provolone. All others are pretenders to the throne.

Better order it the right way at the counter or be banished to the end of the line with much ridicule.

That right there is "whiz wit'".

Per Grot's request - South Jersey, land of scrapple ("everything but the oink"), cheesesteaks, water ice (pronounced "wooder" ice), muskrat fundraising dinners for volunteer fire departments, and planked shad with roe.

 

[The Guilds of Grot]

Cheese steak. Thinly sliced beef, fried onions and cheese whiz on an Italian roll. We can accept provolone. All others are pretenders to the throne.

While the Philly Cheese Steak might have started as a local food it sure has spread! You can order one everywhere. (Where it's as good is debatable!)

 

[FNG]

Shrimp po boy.

 

[The Guilds of Grot]

Shrimp po boy.

Where?

 

[fronobulax]

Where?

Never been there but every place that tries to serve me a po boy makes reference to New Orleans

 

[DThomasC]

I like po boys, but I've never figured out how to eat them.

 

[FNG]

Where?

New Orleans!

 

[jp]

Barring the hipster food of overpriced restaurants, I can think of these two regional faves that the Pacific Northwest US offers.

Smoked Salmon Candy - Dry cured, heavily smoked salmon that's then basted in maple syrup

Marionberry Pie - Marionberries are really just a hybrid of Chehalem and Olallie blackberries. They're grown all over Oregon. Delish!

 

[Rich Cohen]

In Boston, if you want a milkshake that includes ice cream, you need to order a frappe. Otherwise you'll likely just get milk with some flavored syrup blended in.

Folks living in Massachusetts' north shore area (i.e. north of Boston) refer to a steak sub with grilled onions, peppers and cheese, as a "steak bomb".

Took me a couple of tries to figure out that in some parts of the south, what sounded like "meet'n three" actually refers to a meat entree with three sides of your choosing.

In Philly, that's a cheese steak, and preferably made and consumed in South Philly, home of Rocky Balboa. A submarine or foot-long is called a hoagie in Philly. If ya don't believe me, I'll break ya legs!

 

[Rich Cohen]

If you get french fries around here (other than McDonalds), they always ask "you want fry sauce with that?" No! I don't want your stupid fry sauce! It's just ketchup and mayo. Ketchup, OK. Fry sauce, no thanks!

There's local favorite in Pittsburgh, especially near the Univ. of Pittsburgh whereby fries are stuffed into the middle of sandwich, preferably composed of greasy meats and cheese.

 

[Rich Cohen]

Southern Indiana...brain sandwiches.

My mom always made a tomato based beef vegetable soup, which I finally figured out was a version of burgoo, a mutton soup/stew from around Owensboro, KY.

Seriously you got to be kiddin!

 

[Rich Cohen]

The "Pig's Dinner" at Idlenut Dairy, Waterville, Maine. Basically seven scoops of icecream in a banana split construction, of course with wet walnuts and lots of whipped cream and other condiments. If you finished it, they gave you another one for free, but you had to eat it right then.

 

[FNG]

Seriously you got to be kiddin!

Nope......guess they use pig brains now instead of cow. I never had one but I remember watching my parents eat them.

 

[beecee]

Had many garbage plates at Nick's during my college years in Rochester. Love a spiedie on a bi weekly basis as I am in Binghamton weekly.

In Syracuse we have a version of a hot dog called a Coney. White, rather spicy. Google Hoffman Coney. So good!

BUT: Our claim to fame is the salt potato. Boil small white potatoes in a salty brine until done, drain and serve with melted butter.

You used to be able to buy Hinerwadels, (out of business last year), which had 4.5 lbs of potatoes and 1.5 lb of salt in a paper/mesh bag. If your pot isn't crusty after draining you didn't have enough salt. Don't forget the butter!

Syracuse used to be the salt producing capital of the country in the late 1800's and the workers would throw potatoes, (and meat), into the bubbling brine during the drying process.

I've taken them to friends all over the country and they are a hit....gotta try 'em!

 

[GGJaguar]

The "Pig's Dinner" at Idlenut Dairy, Waterville, Maine. Basically seven scoops of icecream in a banana split construction, of course with wet walnuts and lots of whipped cream and other condiments. If you finished it, they gave you another one for free, but you had to eat it right then.

There was a place in East Brunswick, NJ that had something similar and it was called "The Pig's Trough". If a single person ate the whole thing, they would get it for free. It could easily serve several people so I'm not sure how one person could have eaten it by themselves. But apparently it happened from time to time.