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M-Explorer Forum:Admin, Forum:Mod, bureaucrat, checkuser, sysop
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| 8:29:52 PM - Wed, Apr 4th 2012 |
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Here's a fun question for all of you: what food is your area known for? Specifically food that can be found in your area or state?
For instance: I live in central New York (CNY), specificity Camillus. It's a village/suburb of Syracuse. CNY is known for Hofman Hot Dogs and Snappy Grillers (a sort of white hot dog). Plus, due to the area's history of salt mining, we also love Salt Potatos. These are small potatos that are boiled in highly salty water. Then as they are pulled out of the boiling salty water, a salt crust forms on the potato skins. Then we dip them in melted butter.
So what are the foods the areas you live in known for? If not your current address, then maybe the place you grew up in?
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Edited On 8:37:37 PM - Wed, Apr 4th 2012 by M-Explorer
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| 12:03:44 AM - Thu, Apr 5th 2012 |
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| Cheesesteak, cream cheese, soft pretzels, good bread, scrapple, tastykakes, and roast pork sandwiches.
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Thomasp94 Forum:Admin, Forum:Mod, bureaucrat, checkuser, sysop
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| 12:48:35 PM - Thu, Apr 5th 2012 |
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Those Salt Potatoes sound awesome!!!
My town is home to Snyders and UTZ, they call this area the Pennsylvania Snack Belt! But I actually prefer some Maryland food that I grew up on, pudding and hominy and Maryland streamed crabs.
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| 1:29:50 PM - Thu, Apr 5th 2012 |
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Soldat, I'm guessing it's safe to assume you're from the Philadelphia area??
M-Explorer, aren't you forgetting Spiedie's??
I'm from Charleston, WV. While Charleston itself isn't known for anything particularly special, WV does have some unique foods
Ramps- a relative of the onion/leek. It cannot be cultivated. Ramps are one of the first vegetables to come up in the spring. A lot of small communities have Ramp Dinners as fundraisers and it's not uncommon around this time of year to see people selling them on the side of the road. They are notorious for the odor that sticks around the eater for at least a day or two.
Pepperoni Rolls- One of my favorite foods, I didn't realize how regional it was until I went to college. EVERY grocery store, convenience store, and pizza place around here has them. They consist or either sliced or stick pepperoni with cheese (most commonly mozzarella or pepper jack) wrapped in dough and baked, often pizza places will jazz them up with sauce on top or on the side. They were actually developed in the hills of WV by Italian immigrant coal miners who concocted them as a delicious, easy to carry into the mine food. An easy way for out-of-staters to experience one is to get the Pillsbury crescent rolls; roll out as one big roll, pile on pepperoni and a string cheese stick (mozzarella), roll up and bake.
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| 1:36:28 PM - Thu, Apr 5th 2012 |
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| I'm in Wisconsin and we're known for beer, cheese, and brat's. You also have to add in the Kringle (basically a kind of large, flat ring pastry that usually has fruit in it and is like a coffee cake) There's also a few others, but they are actually more stuff that was brought over by Scandanavian groups and are not "native" foods.
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M-Explorer Forum:Admin, Forum:Mod, bureaucrat, checkuser, sysop
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| 2:27:23 PM - Thu, Apr 5th 2012 |
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Heh, I was originally focusing mainly on Syracuse. But Spiedies are great tasting too!
Heck, speaking of going outside of Syracuse but staying relatively in CNY. There is also Rochester which has the Garbage plate. A Garbage Plate is: french fries next to macaroni salad. Then on top of that is either: a couple hamburgers, a couple of hot dogs, or both. Next they scoop a generous helping of Chili on top of all that. Then to top it off: a couple dashes of hot sauce. (This hits your stomach like a brick and you will be feeling it for a couple days afterward!)
In Buffalo: they have Beef on Kimmelweck which is rare thinly sliced roast beef on a Kimmelweck bun/roll that has Kosher salt and fennel seeds on top. Typical sides are: horse radish, au jus dip, and a pickle.
There's most likely more, but I cannot think of them off the top of my head.
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| 5:07:13 PM - Thu, Apr 5th 2012 |
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| I have a buddy that lives in Cincinnatus and he introduced me to Spiedie's. Sorry about not realizing the geography on CNY better. You have to realize to the rest of us there is only New York City and "Upstate"!
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M-Explorer Forum:Admin, Forum:Mod, bureaucrat, checkuser, sysop
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| 5:58:46 PM - Thu, Apr 5th 2012 |
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Quote:WSH Thu 5th 1:07 pmI have a buddy that lives in Cincinnatus and he introduced me to Spiedie's. Sorry about not realizing the geography on CNY better. You have to realize to the rest of us there is only New York City and "Upstate"!
<Assuming my best New Yorker Accent> Eh for ge about 'it!</accent> That's ok, those of us who live in the rest of New York are quite used to being referred to as living in Upstate NY even though we don't refer to where we live that way. Whenever I say I live in NY everyone thinks of NYC as if there was no where else to live in the state.
But like I said, we don't pay any mind to it.
Though, on a side note: I remember an old El Paso salsa commercial with a bunch of cowboys sitting around a camp fire eating nachos and salsa. One of them asks where the salsa if from and the cowboy says its from New York City." Then all the cowboys exclaim in horror: "New York City!"
That always brings a smile to my face!
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| 4:11:01 AM - Sat, Apr 7th 2012 |
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| Chicago deep dish pizza & Vienna beef hotdogs! Maybe more on the ethnic side, Chicagoland has the best Pierogis. Reading this thread has made me hungry, especially for pepperoni rolls.
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| 11:35:11 PM - Mon, Apr 16th 2012 |
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PA Cuisine
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Funny you should ask. We have a book in the library at Norristown State Hospital entitled Asylumsthat includes a picture from Danville State Hospital of sauerkraut vats. I saw that and thought, could there be anything more Pennsylvania than sauerkraut vats?
I was raised in Eastern PA, about midway between Allentown and Scranton/Wilkes-Barre. Although it's sometimes called the Western Poconos, it's the northern cusp of the PA "Dutch" region, so I ate a great deal of sauerkraut & pork (I've read that PA German cuisine is pork-based.) A great many of our traditions pre-date refridgeration, so one finds a lot of preserves, pickles and relishes - it was said that a table wasn't truly set until it contained seven sweets and seven sours. It also explains why our two most famous baked goods - sho-fly pie and funny cake - are both cakes baked in pie crusts. The crusts kept the cake fresh longer.
But the proximity of the coal regions meant some culinary creep. Pierogies were a part of my childhood, although I suspect it's difficult to find them so far from Pittsburgh these days. Ever hear of halupkies? I think that's the Hungarian name - or it could be a word my mother made up. They're also known as "pigs in a blanket(?)" and the much more accurate stuffed cabbage.
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| 12:48:22 AM - Tue, Apr 17th 2012 |
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Quote:69.171.168.123 Mon 16th 11:35 pmFunny you should ask. We have a book in the library at Norristown State Hospital entitled Asylumsthat includes a picture from Danville State Hospital of sauerkraut vats. I saw that and thought, could there be anything more Pennsylvania than sauerkraut vats?
I was raised in Eastern PA, about midway between Allentown and Scranton/Wilkes-Barre. Although it's sometimes called the Western Poconos, it's the northern cusp of the PA "Dutch" region, so I ate a great deal of sauerkraut & pork (I've read that PA German cuisine is pork-based.) A great many of our traditions pre-date refridgeration, so one finds a lot of preserves, pickles and relishes - it was said that a table wasn't truly set until it contained seven sweets and seven sours. It also explains why our two most famous baked goods - sho-fly pie and funny cake - are both cakes baked in pie crusts. The crusts kept the cake fresh longer.
But the proximity of the coal regions meant some culinary creep. Pierogies were a part of my childhood, although I suspect it's difficult to find them so far from Pittsburgh these days. Ever hear of halupkies? I think that's the Hungarian name - or it could be a word my mother made up. They're also known as "pigs in a blanket(?)" and the much more accurate stuffed cabbage.
I never have any problems finding Pierogies at the grocery store. In fact my dad was always pretty fond of making saurkraut with potatos and pork in it along with piergoies.
Its interesting you mention the library at Norristown State though, I have a particular interest in that hospital. Would you mind emailing me about it? [email protected]
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