Visiting your town, what local dish would I encounter?
What are some of the nicknames that only “locals” would know?
Recipes get extra lurve.
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39 Answers
blue crabs with old bay; crab cakes too
I make’em with jumbo lump, an egg, a small handful of bread crumbs (on the outside just for texture), a tsp or two of mayo and dijon, a little green onion (optional) and lemon juice, and plenty of old bay.
and here are two of the better places I’ve found to enjoy said crabs and cakes http://www.cantlers.com/
http://www.timbukturestaurant.com/
Chips and Cheese,
as in proper Chips not Crisps.
recipe:
Cut potatoes into chips
Fry
Add cheddar cheese on the top.
Vomit.
Basque food is everywhere, so I would have to say pickled tongue
Chiles Rellenos – green chiles stuffed with cheese, dipped in bread crumbs and fried. Delicious!
Probably marijuana brownies. Kinda sad, but undeniable.
“The Steam Engine”
Sandwich w/ Turkey Breast, Bacon, Provolone, Avocado, Lettuce, Tomato
Yum.
@lynfromnm ; We have good Cliles Rellenos too, but you need to order friend ice cream for dessert!
Hot Brown
Open-faced turkey sandwich served with hollandaise. Not much of a secret though as mainly tourists order it. Locals tend to hit one of our great pubs and eat anything that stood still long enough to be fried.
Alberta is all about steak. Grain fed beef. I don’t know of any nicknames. But you can get beef cooked 1000 ways.
Lobster roll. OK, many people from many other places know what a lobster roll is, but if you’re coming to the New England shoreline you have to have one.
Steam a lobster. Pick out all the meat from the tail and claws, and roughly chop it up. Pile it onto a toasted, buttered roll. Drizzle with more butter. Die and go to heaven.
When I lived in Oregon I would say Taco Pizza. When I moved to California I was shocked that no one made it. I am still sad.
Roasted ‘jengkol’ and stinky beans. you only need to roast these raw materials.
‘Gulai meat’(meat in extremely hot and spicy dressing)
‘sate’(roasted small pieces of meat on stick in hot/peanut dressing)
There are many more traditional food on where I live since I live in traditionally multi-cultural country.
Primanti’s sammiches! Sandwich of your choice (roast beef, pastrami, tuna salad, etc.) on freshly-baked bread, with french fries and coleslaw inside the sandwich instead of on the side. It’s a Pittsburgh delicacy!
We have trash plates from a local place called Nick Tahoes. It is meat usually burger patties, but you can get it with white or red hots with your choice of beans, hash, mac salad, meat hot sauce, onions, all in a to go container. You get bread with it too. It may sound disgusting, but it is heavenly. We have a lot of places around that try to imitate, but the best plates come from Tahoes. They were even featured on Food Network one time!!
Walleye.Some people call them “marble-eyes’.I just call them good )
Fry it in a pan until done
Have a beer with it.
:)
In my town, MIlo and I are considered quite the “dishes.”
Bratwurst, Yachtwurst, Knockwurst, Saucisschen all from Usingers family Sausage Company. Also, you will find that Friday nights are devoted to fish fries and fish boils. edit: a fish boil is a way to cook fish not a gross part of the fish…
Real southern fried chicken, real homemade buttermilk biscuits and the best country ham on the planet. come on down to the south. our BBQ ain’t halfbad, either.
Nashville, Tennessee. thanks, ya’ll come!
Toasted ravioli (and Budweiser, probably) in St. Louis.
Critter of the Day Special at the local inn: Grilled snake. Okay, I’m kidding about the “critter of the day” part… not the snake, though. :\
Maryland blue crabs are definitely a specialty here. This is how we eat them at my parents’ house: catch them yourself (on the Chesapeake bay or any tributary of the Chesapeake, set out a crab trap with raw chicken necks as bait, then haul it up in a few hours.) Steam them up with old bay seasoning. Spread brown packing paper or newspaper over a picnic table in your back yard and crack them open with a wooden mallet. They’re great with beer.
Here in upstate New York, it’s crack cocaine with a side of Dunkin Donuts coffee.
Navajo Fry Bread Recipe
1 cup unbleached flour
¼ teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
½ cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.”
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
@Silhouette We learned to make that on a trip to Fort Whoop-Up in Alberta, -just called Indian Fry Bread then. We made it often and experimented adding all kinds of ingredients.
@faye We call it Indian Fry Bread too. I love it. Black beans, cheese, lettuce tomatoes etc. or butter and honey, yummy.
@faye Shoot, I have honey and butter. Are you thinking what I’m thinking?
Yu Kwok (fried dumpling), Salt and Pepper Calamari, Spring Rolls, and Pot Stickers and that’s just the appetizer at Frank Fat’s, Sacramento’s oldest and favorite restaurant.
@YARNLADY I love salt and pepper calamari. Throw in some sweet red bean paste buns and I’ll hop in the car right now!
How bout some crocodile, emu or kangaroo steaks, or if you’re in the mood for bush tucker, you could have some witchitty grubs or file snake with yams. Just to name a few!
And here in the NT, you would have to have some barra and chips!
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