Regional Delicacies
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The Guilds of Grot
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Love the salt potatoes! Had them numerous places in upstate NY!
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Rich Cohen
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There actually is a restaurant called Porky Pig Diner in a place called Pig, Kentucky. I walked into that diner with my wife, who is Indian, and boy did we get inquisitive stares. Four big farm guys came in, sat down near us and ordered open face meatloaf sandwiches smothered in brown gravy that you could't see the meatloaf. They were huge, not the guys, the sandwiches.
When I was stationed in Jacksonville FL I went to a small bar on the beach with my friend who was from Alabama. We ordered chili dogs and fries (still the best fries I ever ate.) Anyway, I said to the gal behind the bar "I'd like everything on my dog." She looked at me like I was from Mars. "You know - ketchup, mustard, onions, pickles..." She looked at my friend and all he said was "Damn Yankees!"
fronobulax
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fronobulax
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A friend's family owned The Big Texan in Amarillo. Their thing is eating a 72 oz. steak, plus fixin's in an hour and getting the meal free. Friend says he did it and I have no reason to question him
FNG
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Speaking of Texas....calf fries. Never had those either. Cow nuts breaded and deep fried.
GGJaguar
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A friend's family owned The Big Texan in Amarillo. Their thing is eating a 72 oz. steak, plus fixin's in an hour and getting the meal free. Friend says he did it and I have no reason to question him
I think Jess and Jim's steakhouse in KC, MO did the same thing with a porterhouse steak. The twice-baked potato that came with it was the size of a small football. A crazy amount of food for one person! It's been a while since I lived there so my memory may not be totally accurate.
The Guilds of Grot
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When I was at Acadia U in Nova Scotia (late 60s) , my b-in-law came to visit and was astonished that A: French fries were called "chips
' (probably not so much since McDonald's invaded the maritimes) and B: that they asked if you wanted vinegar with them.
Well, the Chicago pizza thing has reared its head, and their deep dish thing is good, but it's not real pizza. I guess around here Pepe's white clam pizza would be the local dish. Not to start a pizza war, but New Haven has the best pies on most national surveys. This one, for example has nos. 1, 7, 20 and 46 in New Haven, Frank Sinatra would send his driver to New Haven for a Sally's pizza whenever he was in NYC. Who's gonna argue with Old Blue Eyes?
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Speaking of Canadian french fries, in the early '90's a group of us rented "camps" on Lac Heney in Quebec for a couple of weeks in early June each year for 3 years running.
Lots of roadside stands (casse-croûte) selling pommes frites fried in peanut oil and to order. Among the best I've ever had, and I have a LOT of french fries. Based on the prodigious consumption of those fries, beer, and cigarettes, I understood why the men were dying off in their '60's.
Lots of roadside stands (casse-croûte) selling pommes frites fried in peanut oil and to order. Among the best I've ever had, and I have a LOT of french fries. Based on the prodigious consumption of those fries, beer, and cigarettes, I understood why the men were dying off in their '60's.
The Guilds of Grot
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Grassdog
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I would be remiss if I didn't mention the Cincinnati tradition of serving chili over spaghetti with cheese piled on top (a 3-way) or adding onions and beans (a 5-way)
rampside
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Had that for supper last night. Beef, potatoes, carrots, onions, rutabaga, crust and gravy over the top (sub ketchup). Yum!!!!From Michigan's Upper Peninsula: the Pasty. Basically a meat and vegetable pie.
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I don't think I knew what that was then. Surprising, since my mother's family was French Canadian transplanted to Vermont, but she never prepared it for us.
Now I look for it.
fronobulax
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fronobulax
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I would be remiss if I didn't mention the Cincinnati tradition of serving chili over spaghetti with cheese piled on top (a 3-way) or adding onions and beans (a 5-way)
I should note that Cincinnati Chili has different spicing than "traditional", Texan, Mexican, Tex-Mex or generic Southwest chili. Cincy chili has a lot in common with Mediterranean spicing. It could be argued that using "chili" to describe it is a little misleading but then if we can live with Chicago Pizza we can live with this
Mystic pizza doesn't make it anywhere near the best in CT. One food column I read years ago said that what sets CT (and NJ and NYC) pizza apart form the hinterlands is not just that there are THE best pizzas in the country, but that the average takeout pizzerias are better than almost any pizza in the rest of the country. On another note, a local restaurateur and radio food critic once said of a visit to Naples, that when pizzarias there learned he was from New Haven, every one asked the same question: Pep's, Sally's, is good?