Aw Hell, you guys are making me hungry so I'm heading for the kitchen. I'd gotten some deer chuck out of the freezer yesterday & now I'm making a venison stew. Spuds, carrots, onions & all the fixin's in my old kettle. Come on over & bring your own drinks.
Regional Food
- Thread starter THE PILGRIM
- Start date
zzzippper
Member
I was crushed when we moved from STL and no one has heard of pork steaks. My last trip home I brought a bunch back. Also provel cheese for St. Louis style thin crust pizza. Toasted ravioli is big there as well.
Coldshooter
Member
My wife was from Marion there were a few places tht did them well but they were always summer only drive ins.
Regular cornbread, cooked in a cast iron skillet, and greens:
Fried cornbread and chili:
Fried cornbread and chili:
Just like Bob and Ray. I think you will find your answer in post #10, directly above yours.
carpriver
US Veteran
Here in the U.P.
we have the pasty. it's came to this country from Wales it's ground beef and pork, potatoes or rutabaga, onions. it filling is place in a pie crust and folded in half and baked. most place serve a side of cole slaw and catsup.
The miners from England, Wales and Ireland carried these to work in the mines. The miners heated then on their shovel with the carbide lantern.
we have the pasty. it's came to this country from Wales it's ground beef and pork, potatoes or rutabaga, onions. it filling is place in a pie crust and folded in half and baked. most place serve a side of cole slaw and catsup.
The miners from England, Wales and Ireland carried these to work in the mines. The miners heated then on their shovel with the carbide lantern.
OP
THE PILGRIM
Member
That actually sounds good! Was up in the UP once, deer hunting, in and out, never got to town!
Met a gal one time down in the French Quarter. She had two pasties
Probably something different.
Iggy's is now in Point Judith next door to Aunt Carries, they also have one farther north in Warwick.
When I lived in Tulsa there was a place called The Iron Mountain Pasty Shop, or something like that. They had delicious pasties. The first time one of our drivers brought me one I took one look & said a"That's an empanada!" In Panama they make the same thing as a pasty but its called an empanada.They make them a little spicier too.
1morethan8
US Veteran, Absent Comrade
looks like a apple or peach fried pie to me.
Gunslinger808
Member
we have empanadas here too, not only are they meat filled, but some are fruit type.
Pumpkin, Apricot, Apple, and Pineapple.
Pumpkin, Apricot, Apple, and Pineapple.
looks like a apple or peach fried pie to me.
The empanadas & the pasties usually have a meat filling, though.
rog8732
US Veteran
carpriver, in post 46 mentions the Mich. "patsy.
Me and another old boy was on a motorcycle trip in the U P one time. We,for a change, got out of the motel and on the road earlier than usual. I usually was front rider, as I was that day.
We were tooling along at about a 75 mph clip when I noticed a sign on a driveway billboard that said " Bar open 6:00 AM. I gave a slight signal and pulled over. my buddy wanted to know what was wrong.
I said, "man, that place has a bar that opens at 6 in the morning"! Any body that does that, deserves to have me buy a beer or two, no matter how early it is.
The BAR, was of course a breakfast bar.
Waitress said their favorite dish was "patsy" which I knew nothing of so, we tried it--not bad, but I didn't ask for the recipe. Oh, no beer to be had.
Me and another old boy was on a motorcycle trip in the U P one time. We,for a change, got out of the motel and on the road earlier than usual. I usually was front rider, as I was that day.
We were tooling along at about a 75 mph clip when I noticed a sign on a driveway billboard that said " Bar open 6:00 AM. I gave a slight signal and pulled over. my buddy wanted to know what was wrong.
I said, "man, that place has a bar that opens at 6 in the morning"! Any body that does that, deserves to have me buy a beer or two, no matter how early it is.
The BAR, was of course a breakfast bar.
Waitress said their favorite dish was "patsy" which I knew nothing of so, we tried it--not bad, but I didn't ask for the recipe. Oh, no beer to be had.
Up here in lobster country the locals prefer soft shell lobsters known as "shedders". When the lobsters come in to the shallow water they molt to allow for growth, shedding their hard shell and exposing a new soft/flexible exoskeleton that hardens over a few weeks. You can't eat the outside like a soft shell crab but they are easy to get into without tools and the meat is sweeter. Also, they cost substantially less than hard shell lobsters, which the restaurants prefer, tourists like the experience of cracking into them and making a mess.
Of course, lobster rolls are popular, as well as chowders - clam, haddock, fish, corn, etc.
The local clams are called soft shell clams and are a whole belly clam, unlike the hard shell clams like quahogs, cherrystones, etc, the insides of which look more like mussels. They're popular for steamers but I prefer them fried.
Of course, lobster rolls are popular, as well as chowders - clam, haddock, fish, corn, etc.
The local clams are called soft shell clams and are a whole belly clam, unlike the hard shell clams like quahogs, cherrystones, etc, the insides of which look more like mussels. They're popular for steamers but I prefer them fried.
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nitesite
Member
I go to Niagara Falls, NY and I salivate until I can get a Beef on Weck. Good, good, good food. A treasure!
Don't ask me to describe a Penn Burger from Decatur, AL unless you want to throw up a little bit in your mouth......
But people line up for them every damn day.
Okay, I'll describe what you get:
White sliced loaf bread mashed with a bit of ground beef (hamburger) so the mix is mostly just a white clay-like paste but has a tinge of noticeable pink from some 70/30 ground hamburger. Form these into billiard ball sized portions and flatten them. Then throw the bread patties into cooking oil that hasn't been changed for over a month. Then like a donut or bagel, the bouancy of the oil-saturated sandwich bread overcomes the gravity of the little bit of actual meat and the patties then float to the top and they are skimmed off into a metal pan. When they get put into a hamburger bun with onion and mustard and wrapped in wax-paper, and then into a paper bag, you have exactly six seconds to grab it out of the paper bag and eat it before the Penn Burger OIL burger (which is wrapped in white butcher paper) has soaked thru the bottom of the paper sack with so much oil that it is about to disintegrate the sack and let go of your lunch. These babies hold so much old cooking oil in the sandwich that if someone goes to lunch and eats just one and comes back to work, their co-workers know where they ate because of the smell emanating from their breath and skin pores.
Kinda like being on a hot Korean city bus next to somebody who eats kimche every day since birth. It comes out in their sweat.
It is said the Elvis once ate them but that was when he was young so they were not ruled to be the cause of death.
Don't ask me to describe a Penn Burger from Decatur, AL unless you want to throw up a little bit in your mouth......
But people line up for them every damn day.
Okay, I'll describe what you get:
White sliced loaf bread mashed with a bit of ground beef (hamburger) so the mix is mostly just a white clay-like paste but has a tinge of noticeable pink from some 70/30 ground hamburger. Form these into billiard ball sized portions and flatten them. Then throw the bread patties into cooking oil that hasn't been changed for over a month. Then like a donut or bagel, the bouancy of the oil-saturated sandwich bread overcomes the gravity of the little bit of actual meat and the patties then float to the top and they are skimmed off into a metal pan. When they get put into a hamburger bun with onion and mustard and wrapped in wax-paper, and then into a paper bag, you have exactly six seconds to grab it out of the paper bag and eat it before the Penn Burger OIL burger (which is wrapped in white butcher paper) has soaked thru the bottom of the paper sack with so much oil that it is about to disintegrate the sack and let go of your lunch. These babies hold so much old cooking oil in the sandwich that if someone goes to lunch and eats just one and comes back to work, their co-workers know where they ate because of the smell emanating from their breath and skin pores.
Kinda like being on a hot Korean city bus next to somebody who eats kimche every day since birth. It comes out in their sweat.
It is said the Elvis once ate them but that was when he was young so they were not ruled to be the cause of death.
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The mix of Polish/Czech and Mexican (CzechMex) makes for interesting South Texas coastal food- it can make for spicy sausage.
We use a lot of jalapeño.
Redfish on the half shell is pretty local. Filet but leave the skin and scales, that side goes down on the barbeque pit. Makes its own plate.
I guess duck enchiladas are not widespread, or flounder stuffed with oyster dressing on Thanksgiving....
One of us mentioned Cajun cooking...a Real Cajun is a man who can look at a field of rice and tell you how much gravy it'll take to cover it.
We use a lot of jalapeño.
Redfish on the half shell is pretty local. Filet but leave the skin and scales, that side goes down on the barbeque pit. Makes its own plate.
I guess duck enchiladas are not widespread, or flounder stuffed with oyster dressing on Thanksgiving....
One of us mentioned Cajun cooking...a Real Cajun is a man who can look at a field of rice and tell you how much gravy it'll take to cover it.
oh MAN, my great grandmother (momma Bill) came off the Reservation in Oklahoma, and she made the best mulberry fried pies. We have a number of mulberry trees here on the island. Gotta get on that....looks like a apple or peach fried pie to me.
loeman
Member
The "Range Cafe" in Albuquerque and Bernalillo offers a good breaded pork tenderloin sandwich mainly because the owner is an Indiana transplant. The best one I ever had was in "Nick's Kitchen" in Huntington, Indiana not too far from Fort Wayne. Give it a try if you are in the area. You won't be disappointed!
Up here in lobster country the locals prefer soft shell lobsters known as "shedders". When the lobsters come in to the shallow water they molt to allow for growth, shedding their hard shell and exposing a new soft/flexible exoskeleton that hardens over a few weeks. You can't eat the outside like a soft shell crab but they are easy to get into without tools and the meat is sweeter. Also, they cost substantially less than hard shell lobsters, which the restaurants prefer, tourists like the experience of cracking into them and making a mess.
Of course, lobster rolls are popular, as well as chowders - clam, haddock fish, corn, etc.
The local clams are called soft shell clams and are a whole belly clam, unlike the hard shell clams like quahogs, cherrystones, etc, the insides of which look more like mussels. They're popular for steamers but I prefer them fried
You call them Quahog's I thought that was just a RI thing, I know most people call them little necks or hard shell clams, I like the soft shell whole bellies, either steamed or fried. When I go up to Kittery, I like to go a little farther north to the Maine Diner for fried clams or the lobster roll, I also used to go to the Clam Shack, I can't remember the name of the town, It was just before a bridge, it was a walk up place, just open in the summer, I think the guy who owned it was a school teacher, I haven't been there in years, I remember now Kennebunk.
I think I've mentioned these before. The first place I ever had this was in Little Rock, AR, at a restaurant called Paul's which is long gone now. They served a foot long chili dog with a liberal serving of cole slaw spread on top of it. You had to eat it with a fork & it was delicious. I think that the slaw dogs are also popular in Georgia too.
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