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re: Spinoff thread from chocolate gravy. Hyper-regional foods.
Posted on 8/13/13 at 9:34 pm to Bama Bird
Posted on 8/13/13 at 9:34 pm to Bama Bird
quote:
The thing with food nowadays is that so many people are traveling and moving; nearly every idea is known by a sizable amount. It's just really difficult for a particular region in the US to have developed something that the public doesn't know about.
True. I was gonna say most cajun/creole foods are regional but that's not really true anymore.
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Posted on 8/13/13 at 9:38 pm to Weagle25
quote:
Rosie's in Huntsville
Owner's son is close friend of mine :csb:
Posted on 8/13/13 at 9:38 pm to Bama Bird
quote:
The thing with food nowadays is that so many people are traveling and moving; nearly every idea is known by a sizable amount. It's just really difficult for a particular region in the US to have developed something that the public doesn't know about.
True, but some things are just so unusual, that they just don't catch on outside of a very small area.
Posted on 8/13/13 at 9:39 pm to WestCoastAg
quote:
you can get it different ways. generally comes with a meat, mayonnaise, advocado, tomatoes, lettuce, and salsa. then they put it in a sandwich or a tortilla, and then they grill it
I really, really want to try this...
Posted on 8/13/13 at 9:41 pm to wmr
quote:
Eating sweet rice with milk and sugar and butter for breakfast is also very regional to Arkansas.
Is this something that is generally served at home, or do restaurants/diners do it for breakfast, too?
Posted on 8/13/13 at 9:42 pm to Evolved Simian
quote:
Not familiar with this one. How do they make them, and is there a part of NJ that they are specific to?
Not sure, but really only find it in jersey, no where in particular. It's just called pork roll.
Posted on 8/13/13 at 9:52 pm to HandGrenade
quote:
True. I was gonna say most cajun/creole foods are regional but that's not really true anymore.
It's pretty much everywhere. One thing I haven't found in areas outside the gulf coast swath is whole crawfish, though. I'd still consider that hyper-regional, even though it's a good sized region.
Posted on 8/13/13 at 10:10 pm to BluegrassBelle
there was an italian restaraunt near my house that did that. i mean not exactly, they used ciabatta instead of texas toast and they used sausage instead of bacon but it was really good
Posted on 8/13/13 at 10:14 pm to NYCAuburn
quote:
Cincinatti chilli. Chilli on noodles
Skyline ftmfw.
Posted on 8/13/13 at 10:21 pm to VaBamaMan
The Sticky Buns from central PA. Basically a 2nd cousin of the cinnamon roll and a distant cousin of the honey bun.
Posted on 8/13/13 at 10:25 pm to Evolved Simian
Its a home thing. We discussed it in a thread on here a couple of years ago.
Posted on 8/13/13 at 10:28 pm to NYCAuburn
quote:
Cincinatti chilli. Chilli on noodles
That's not just Cincinnati. It's NKY too.
It's also not just chili. It's chili that has chocolate and cinnamon in it... in small doses. That shite is money.
You can get it frozen or in cans here in GA, but I wish that Skyline or Gold Star would open up a restaurant here in Atlanta. There are definitely enough transplants to support one.
Posted on 8/13/13 at 10:39 pm to HandGrenade
I had boudin balls when I went to LSU for a game. Had never encountered it before or after.
I also had a really good pastry called a Kringle when visiting wisconsin.
I also had a really good pastry called a Kringle when visiting wisconsin.
This post was edited on 8/13/13 at 10:42 pm
Posted on 8/13/13 at 10:49 pm to Evolved Simian
Wets (brown gravy on fries) is very texas oriented to my knowledge. Never had chili on noodles, but saw it on triple D and looked good. Indiana and Illinois do egg noodles at thanksgiving on top of turkey and mashed potatoes.
Posted on 8/13/13 at 10:58 pm to Evolved Simian
My momma made "chili gravy" once in a while, which I think was just like a really thick white gravy with chili powder. It fluffed up really thick, almost like the conistency of scrambled eggs.
I don't know if it had eggs in it or not.
I know it was a family thing from way back.
I don't know if it had eggs in it or not.
I know it was a family thing from way back.
Posted on 8/13/13 at 11:32 pm to wmr
quote:
Eating sweet rice with milk and sugar and butter for breakfast is also very regional to Arkansas.
isn't this just rice pudding?
Posted on 8/13/13 at 11:42 pm to hawgfaninc
no, its more like oatmeal,or hot cereal but with rice. the milk, butter and sugar are added in the bowl to cooked rice.
Posted on 8/13/13 at 11:44 pm to wmr
quote:
Eating sweet rice with milk and sugar and butter for breakfast is also very regional to Arkansas.
We used to have it here when I was younger sans the butter for breakfast.
Posted on 8/13/13 at 11:44 pm to BluegrassBelle
quote:
I'd also say the Hot Brown is Kentucky-regional too.
Tried it at the Brown Hotel. Liked it a lot. It's spreading in popularity. Saw it on the menu at a restaurant in Montgomery a while back.
quote:
I also had a really good pastry called a Kringle when visiting wisconsin.
Another good one. I don't remember seeing this in other parts of the country.
quote:
Wets (brown gravy on fries) is very texas oriented to my knowledge
What part of Texas? Haven't seen this one, but I've had poutine in Montreal, which is fries with brown gravy and cheese curds.
I also have a close friend from WV who eats her fries with gravy, but other than the poutine from Canada, I don't remember ever seeing it on a menu.
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