zosodude13 Posted December 13, 2007 Share Posted December 13, 2007 just out of interest... it would be kinda cool to see some the "local foods" we have represented here on the board... example, here in Upstate, NY The Garbage Plate this one is 2 cheese burgers with meat sauce and mustard 2 hot dogs with everything -2 hot dogs or ham/cheese burgers -"Homefries" (small little square french fries) -mac salad -with meat sauce, mustard and onions available This was "invented" here in Rochester NY. It can be found around the USA as a "sloppy plate" or a "trash plate". But this is the original and the best you can get!!! White Hots Unfortionatly, I could not find a good picture of a cooked white hot. These are different because the meat is pork instead of beef, like a regular hot dog. White's are not as spicey as reds, but the flavor is richer and subtle so it goes great with just about anything. This are called "poppers" because when you grill them, the caseings "pop" open and that when they're just about done. These are also available to go on your garbage plate. So next time your up in Rochester, be aware, you WILL be asked "red or white?" as any BBQ. Beef on Weck This is an expanditure of a roast beef sandwitch. The beef is dipped in Au Jus RIGHT BEOFRE it is served to you! The "weck" is for the kimmelweck roll with pretzel salt on top. Add horseraddish and your good to go. The messier the better! Link to comment Share on other sites More sharing options...
solar Posted December 13, 2007 Share Posted December 13, 2007 Holy smokes, great thread...but wow, I think just looking at that garbage plate is clogging my arteries! Link to comment Share on other sites More sharing options...
seirios Posted December 13, 2007 Share Posted December 13, 2007 One of the very few kinds of local food I can actually eat... HUNGARIAN FISHERMAN'S SOUP 1˝ lb whole small whitefish, cleaned 2 qt water 2 C onion, chopped 1 C sweet green pepper, chopped 1 medium tomato, chopped 3 bay leaves 2 T Hungarian paprika 3 lb fillet of carp, pike, sturgeon, and/or catfish 1 T flour ž C sour cream salt to taste dried hot cherry peppers and lemon slices, as a garnish First, prepare Court Bouillon. Boil the small fish - heads, bones, skin, fins and all - in the water, together onion, green pepper, tomato and bay leaves, for one hour. Strain this mixture to remove the larger bones etc., and then puree using a food mill. Return the bouillon to a large soup pot, heat not quite to the boiling point, and stir in the paprika. Do not overheat, or the paprika will turn grainy. Add the fish fillets, cut into two-finger thick pieces. Cook gently for 10 minutes. Shortly before serving, in a small saucepan combine 1 C of the fish broth with the flour and sour cream, stirring until smooth. Fold this mixture back into the soup, stir gently for another minute or so, salt to taste, then serve with the hot peppers and lemon slices on the side, together with bread and white wine. (Adapted from Gundel's Hungarian Cookbook.) And a rather pretentious illustration: Link to comment Share on other sites More sharing options...
zosodude13 Posted December 13, 2007 Author Share Posted December 13, 2007 Holy smokes, great thread...but wow, I think just looking at that garbage plate is clogging my arteries! I've always had that feeling too But, man, its SOOOOOOOOOOOOOOOO good!!! makes a great midnight snack! except the place is not exactly the safest place at night... my dad told me back in the 1970's that the only time he ever feared for his life was when he went into Nick Taho's (the place to get a garbage plate) at 2 in the morning... he told me he got something to go and he remembered seeing in the kitchen all 4 cooks with handguns on their belts Link to comment Share on other sites More sharing options...
Big Klu Posted December 13, 2007 Share Posted December 13, 2007 Link to comment Share on other sites More sharing options...
zoso13zeppelin Posted December 13, 2007 Share Posted December 13, 2007 I'm originally from Kansas City. BBQ, of course, is what it's all about around here. Gates Barbecue. Main barbecue place around here. Haven't been in years, mainly because all I eat is chicken now… and it's VERRRY smoky in there. Link to comment Share on other sites More sharing options...
Cletus Posted December 13, 2007 Share Posted December 13, 2007 POUTINE!!!!!! Link to comment Share on other sites More sharing options...
zosodude13 Posted December 13, 2007 Author Share Posted December 13, 2007 POUTINE!!!!!! french fries in... gravy or Au Jus? or something else Link to comment Share on other sites More sharing options...
Cletus Posted December 13, 2007 Share Posted December 13, 2007 french fries in... gravy or Au Jus? or something else French Fries in gravy with cheese. Link to comment Share on other sites More sharing options...
Hotplant Posted December 14, 2007 Share Posted December 14, 2007 Anything you can wrap in a flour tortilla. mmmmmmm.............. Hmm, local? Well we do have one of the best Pastrami Burgers on Earth. I'll try to find a link. Link to comment Share on other sites More sharing options...
JimmyPage1977 Posted December 14, 2007 Share Posted December 14, 2007 Just north of Hyde Park. The Mitre Pub. It's all good but the lamb shank in a rosemary/red wine glaze is superb! Link to comment Share on other sites More sharing options...
Kiwi_Lemon Posted December 14, 2007 Share Posted December 14, 2007 Here in New Zealand the most authentic local cuisine would have to be the hangi, where the food is cooked in an underground oven with coal over a number of hours. It's sooooooooooo good! Link to comment Share on other sites More sharing options...
Footsteps of Dawn Posted December 14, 2007 Share Posted December 14, 2007 Along the same lines, may I present to you...Hodad's of Ocean Beach! Locally owned & operated since 1969! They serve burgers, as you can tell by the surfing burger painted on their wall there. I like their fries a lot. See - nice big potato wedges! Link to comment Share on other sites More sharing options...
Electrophile Posted December 14, 2007 Share Posted December 14, 2007 I'm originally from Chicago, so we have the Chicago-style hot dog and deep-dish pizza as our claim to fame. Link to comment Share on other sites More sharing options...
GioBrasil Posted December 14, 2007 Share Posted December 14, 2007 Buchada de Bode (Goat stomach stuffed with other offal and solid blood ) Link to comment Share on other sites More sharing options...
noora Posted December 14, 2007 Share Posted December 14, 2007 ^ Sautéd reindeer and mashed potatoes Link to comment Share on other sites More sharing options...
Old Scratch Posted December 14, 2007 Share Posted December 14, 2007 POUTINE!!!!!! That doesn't look like poontang to me. *shrug* I guess you foreigners are a little ... differnt. ~666 Link to comment Share on other sites More sharing options...
Old Scratch Posted December 14, 2007 Share Posted December 14, 2007 Good frickin' gracious ya'll are a meat eatin' bunch. Goat stomachs, roast beef, sausages, pig ribs, cow patties.... ~666 Link to comment Share on other sites More sharing options...
Northern Monkey Posted December 14, 2007 Share Posted December 14, 2007 1 sheep's lung (illegal in the U.S.; may be omitted if not available) 1 sheep's stomach 1 sheep heart 1 sheep liver 1/2 lb fresh suet (kidney leaf fat is preferred) 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!) 3 onions, finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon cayenne 1/2 teaspoon nutmeg 3/4 cup stock Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey. Edit.....its called haggis by the way> Link to comment Share on other sites More sharing options...
GioBrasil Posted December 14, 2007 Share Posted December 14, 2007 Good frickin' gracious ya'll are a meat eatin' bunch. Goat stomachs, roast beef, sausages, pig ribs, cow patties.... ~666 I'm not, but that's my local cuisine... we also have the "feijoada" (black beans, pig feet, pig ears, pig ribs, pig knee, bacon, sausage, jerked beef...) accompanying rice, manioc flour, frie Wild Cabbage and orange... O' course, before, we drink our local cocktail "Caipirinha" (cachaça, lemon juice, sugar and ice) Link to comment Share on other sites More sharing options...
valleygirl Posted December 14, 2007 Share Posted December 14, 2007 omg northern monkey id have to starve!!!!!!111 Link to comment Share on other sites More sharing options...
redeyedrichard Posted December 14, 2007 Share Posted December 14, 2007 Proudly representing YORKSHIRE in ENGLAND!!!! WE HAVE: FISH AND CHIPS!!!!! Delish!!! I really fancy a chip butty right now...which is basically chips (american's might call them fries) in a sandwich. And yes we do put salt and vinegar on our chips....and it does taste amazing!! Two of our American friends came and stayed and we made them try it. Their exact words were: "I think we have found our new favourite sandwich!!" Link to comment Share on other sites More sharing options...
valleygirl Posted December 14, 2007 Share Posted December 14, 2007 ^^^^^^^^ cant beat that Link to comment Share on other sites More sharing options...
valleygirl Posted December 14, 2007 Share Posted December 14, 2007 our welsh cakes lush plenty more but i leave that to fenix n gazkey Link to comment Share on other sites More sharing options...
Northern Monkey Posted December 14, 2007 Share Posted December 14, 2007 ROASTED BEAVER (Roadkill) Needed are: One 25 to 30 lb beaver (save the tail for beaver-tail soup) Two cups flour One cup bacon drippings Salt and pepper to taste 3 or 4 bay leaves 3 or 4 medium onions, chopped. First, scoop up a beaver. Skin it and take it the skin your local trading post. It's as good as cash. After skinning the beaver, remove all fat. Cut into serving size pieces. Soak in salted water overnight. Rinse meat well in cold water and drain. Roll meat in flour. Brown in skillet with bacon drippings and season with salt and pepper. Place in roaster alternately with bay leaves and onions. Add a small amount of water to remaining drippings in skillet and pour over meat. Roast at 350 degrees for 2 and one half hours or until tender. Uncover and brown 15 minutes before serving. Goes great with a California Merlot. Sorry no pic, not that common in Scotland. Notice I refrained from making comments like I prefer my beaver uncooked...............oops! Link to comment Share on other sites More sharing options...
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