Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Regional Foods?

One thing I like about this section is reading about food that is strange/new to me.

Anything you considered a food found where you live as more, or less local, or have sampled others somewhere?

potato bologna
jaternice
kolaches

mofongo
ropa vieja
pernil

He's your neighbor ? Not sure if I'd like that.

don't forget Menudo, Ackee and salt fish, Run Down, Solomon Grundy, Escabeche, Jalea..............

Thanks for reminding me, Sam. Haven't had any homemade menudo in a while.

Indian tacos, kolaches, and you being in Iowa, one thing we always yearn for is pork tenderloin sandwiches.

Bbq hash

Roast sea lion

Fry sauce...

Lutfisk

Hagis

Corn bread

Purple hull peas

red beans and rice(With or without meat)

lima beans(with ham)

Some of these I have eaten, some I'll need to look up to see just what they are, some like the sea lion, I likely will never try!

Burgoo......the kind they make here, not the crap that the Moonlite in Owensboro dishes out. Sorta like a Brunswick Stew, only better.

Smked mullet and swamp cabbage.

back in the day, we dined on 'gator and manatee.

Was thinking about that the other day at the boat ramp and the fact I hadn't had any gator tail in a while.

Scrapple comes to mind. Wish I could find it out here!

Used to help my pard make scrapple at butchering time with the frying pan always close at hand for "quality control"

He can buy fresh hams and bacon quite a bit less than raising pigs up so another tradition goes by the wayside. Sad.

Trash. Potatoes,eggs and onions fried together.

Tri-tip
Fish tacos
All kinds of Mexican. Love lingua and trepas tacos from the taco truck.

Enjoyed some local Mom & Pop Mexican food this afternoon.



Beef chimichanga



Chile rellenos

Garbage plate from Nick Tahoe's

Meat and 3. Usually includes banana pudding and sweet tea!

Definitely indigenous to the South!

Meat and 3, key to my heart. Don't forget chili cheese with a 1/2 and 1/2.

Huevos rancheros, local "authentic" Mexican resturant versions suck. I want what I used to get in the Southwest. Matter of fact, while some of their food is quite good, I would trade the authentic places for good Tex-Mex in a heartbeat.

Okra? We can buy it, but I don't care for it.

What a chithole. Packed in like sardines.

You call that living ? Should I sway to the magical sound of sirens in harmony ?

Corn bread and brown beans. Folks around here survive on it. It seems.

Gotta love good Mexican food. We have a chain that does a pretty good street taco



Don't really have a favorite between the carne asada, pollo, adobada and lengua, they're all good

Pork cutlets. NOT the thin cut pork chops run through a tenderizer they call cutlets down here, but the real ones - pork cheeks run through the tenderizer, dredged in seasoned flour and fried. Mashed taters, corn and gravy. Whenever we go back to the old stomping grounds we buy a bunch of them, package and freeze for judicious use throughout the year (last time, we brought back 40 pounds).

Denny, you been hanging out with Steelhead again? Sounds like.

In Denny's defense, he ain't wrong.

Yeah, well. I doubt many here would call my house or neighborhood a chithole.

In 0-8 minutes, I can walk to 4 lakes. In 10 minutes I can be in the Glades.

BTW, that is downtown Hollywood. Not my neighborhood.

But, y'all go ahead on.

Wild Saskatoon Berry Pie, though my wife argues Wild Blueberry is better.

Flyer

Nope just have an aversion to scenery like that along with the crap that goes with it. Grew up in Seattle, Chitcago and D.C. Well acquainted with the sounds, smells and BS.

Bad ju-ju all the way around.


Peace.

Cajun style boudin.

Let's see who is the farthest away from Louisiana who can buy it off the shelf in their locale. Maybe it has spread a ways from the bayou.

Can it be shipped safely.

I believe there are several online sellers who ship it frozen on dry ice.

But is there any authentic stuff being made elsewhere in the country?

Had a couple coonass buddies here that used to make it for me in as large a quantity as I wanted... I gave them half and they always protested, but took it!

One moved home and the other died... I miss it.

I recognize the tables...

Trust me, you are not missing much! Unless really fishy stuff appeals...

Certified Black Angus Steaks, Real BBQ made with Beef, & good ole Tex-Mex food.

And of course, Chicken Fried Steak with Gravy, it's a food group in TX

I'll come see ya' and try a few of anything and everything you turn out Greg!!

Party on!!

Didn't call Greg's house house or neighborhood a chithole. Was referencing the pic.

JFC there's two posters here that post much, much , much worse on a daily basis and they're almost revered as gods at the 24HCF. Both should have removed long ago. Pair of f ucking azzholes

Boudin and Andouille are easy to come by here, same with crawfish, for the most part.

Of course I'm only 6 hours from New Orleans.

if'n i was memberin back to the days down on the dusty red dirt road, i'd likely recall fried porkchop, collared greens, black eyed peas, slice of onion, piece of cornbread, with tea. depending on season either fresh strawberry, or peach or huckleberry or black berry cobbler. just about everything would have come from the farm except the tea. if the cows were fresh, we'd have milk, depending on what was bloomin' in the pasture.

Catfish stew, Shrimp & Grits

Pinto beans, rice, and cornbread.

Dandoodle

Not going to google that, so how about a clue?

Hog maw.

Stuffed pig stomach.

Ponce

https://www.teetsfoodstore.com/shop/cajunspecialty/UNSMPONCE.html

https://www.teetsfoodstore.com/shop/smokedmeats/PPPonce.html

Here's hopin' that is a small region.

YUM, all good stuff mmmmmmmmmmmmmmmmmmmm.

Ponce is also called chaudin.

I'm trying to remember the word/s for crab roe.

Liver pudding - I can't find any where I live now but every time I go home I bring some back and freeze.

Cook it[boil] with a mess of collards........
It's primarily a S.E. Virginia/N.E. North Carolina thing.

Mooner probably knows about Chicken Corn Soup then? And Lebanon bologna. (Harrisburg PA area, lots of scrapple eaters there)

NW PA I learned about Korv (potato sausage)

As this is a regional food topic, there's a few more I've run across over the years.

A. Bauer's Mustard, Black and White cookies, Pizza from the NYC area

Burritos from taco shops in the San Diego CA area, carne asada, lengua, shrimp, carnitas, and such. Made with just the good stuff, not friggen rice or beans in them (you want that you ask for a "mixed" burrito), and they are served dry usually. Then there's rolled tacos, birria, and posole, sopapillas.

New Mexico burritos and you get asked "red or green". ( Go there, you'll figure it out). And for Eastern AZ and probably all of NM....... roasted Hatch chiles, right outside the stores, big roasters going right in the parking lots. Mmm Mmm good!

Armenian food from the Fresno CA area, loads of Armenian folks there and the food is great. I sorta HATE Fresno, but love stuff like this: http://www.fresnoarmenianfest.com/menu/. There's more dishes not on that menu, stuff like lamajune, joojeh kebab etc.

Smoked Salmon from the PNW and AK of course. Let's not forget crab and spot prawns too.

Halibut Red Curry, Juneau AK

Time for bed and now I'm hungry!

Geno

Fried Green Tomatoes

Roasted Oysters

Buttermilk Biscuits

Deviled Eggs

Chicken and Dumplings

Tomato Pie

Catfish

Cheese Straws

Fried Chicken

Shrimp and Grits

Cornbread

Banana Pudding

Moonshine

Pecan Pie

Collard Greens

Fried Pickles

Chicken-Fried Steak

Sweet Tea

Heck, half your list is common here.

Two that come to mind I've enjoyed.

Rhode Island Stuffed Quahogs - Recipe



Kentucky Hot Brown - Recipe

.....grin. must be a lot of southern transplants up there!

That pretty well sizes it up for a southerner, it just doesn't get any better.

Forgot one....peanut butter and dukes mayonnaise sandwich . And when you got out of hard times, you added banana.

Polish and german heritage in these parts....We got our Halupkies, Halushki and Wet-Bottom Shoo-Fly pie. A 15 minute ride puts me in Shenandoah...Home of Kowalenicks Kielbasy shop and Mrs. T's Pierogies. Some amazing stuff.

Well, crap,

how did I forget about ramps in NW PA? Some of the folks I knew could hardly wait for the snow to start melting.

Geno

Ramps rule.

Asado

Green chili stew, heck, anything with green or red chili.

Smith's hotdogs and Greek sauce.

Growing up in the UP there were Pasties, traditional meat and vegetables wrapped in a pie crust so you could take it with you. An Italian sausage called Cuddigi made with red wine cinnamon and wine. Its best fried like a hamburger and served on a hard roll with sauteed mushrooms and onion, marinara and a slice of provolone cheese.

Moving to Wisconsin I was introduced to a common Christmas appetizer, raw ground sirloin "steak tarrar", not a huge fan. Scrapple has been mentioned and though its not a regional food to Wisconsin, it is produced by the Jones's Dairy Farm meat company. Most of it is shipped to Eastern PA for sale. I have bought it at their outlet store and it is actually very good.

Garbage plate had one late night Friday after drinks....good times good times

looks delicious, thanks for sharing the recipe.

Yep, but eat too many and you'll likely have a "spring cleaning" of your pipes!

Geno

PS, did anyone mention fried curds? My wife lived in Wisconsin for a while and thought it odd that they'd take a relatively high fat food and make it higher fat. I'd say .........why not!