Favorite Regional Foods
 

3 of my favorite regional foods. Maryland crab cakes-no other crab cakes compare. Southern grits. Scrapple, a delicacy originating from German immigrants to William Penn's Pennsylvania colony. Scrapple is very popular in Delaware and Maryland's eastern shore.

2nd the Maryland crab cakes. Sweet tea in Tennessee. Vinaigrette dressing in the South. Buffalo wings near the Buffalo, NY area.

Let me second the hot wings of Buffalo and....Rochester, hometown of my old budy Rich McPhee. Great with beer.

Mine are an I am guessing you want feed back, Maryland Crab, Chicken Lau Lau, and New York Style Pizza. Excluding of course regions outside the U.S. and Tex/Mex Don't even get me started on Gazpacho in Spain!

The green chili sauce on all of the food in New Mexico is the best!

In the U.S., I don't think you can beat Southern California for the Mexican food. Many of the family run taco stands even offer homemade tortillas.

Hi Roger, <BR> <BR>This topic is right up my alley - food! ;-) <BR> <BR>My votes go to pasties (PASStees, not pacetees!), a meat filled pot pie, in the Upper Peninsula of Michigan; deep dish pizza in Chicago; crab cakes in Virginia (haven't tried Maryland ones yet!); fresh baked breads in any Amish community. Yum! :-)

Okay (no particular order), Chicago deep-dish pizza, she-crab soup from the South Carolina low country, crawfish etoufee and Bread Pudding (yep, it's almost holy) from lots of New Orleans places, and oysters steamed and eaten outside in the garage on a cold winter night, all bundled up with coats and gloves!!

You haven't had a REAL Philly cheese steak sandwich until you've had one in Philly! <BR> <BR>Scrapple is definitely regional, Roger, but are you SURE you can call it a "food"? What does it say when one company that makes scrapple proudly advertises "No Snouts" in its scrapple?

Alright, you got me--- what is "scrapple"? Although I'm guessing by the snouts reference, I probably don't want to know!

Is it like, well, "chitlins"? <BR> <BR>

Blue Crabs from the Chesapeake Bay steamed with Old Bay seasoning and dipped in melted butter. Mmmmm... <BR>My wife likes Livermush. North Carolina's answer to Scrapple.

Gulf coast shrimp; lobster in Atlantic Canada; pasties in the U.P.; Wisconsin bratwurst and alderwood-grilled halibut in the Pacific Northwest. :o)

New York pizza

A green chile (sp?) cheeseburger in New Mexico! <BR>

Scrapple is a compressed loaf of pig parts not used in the making of other pork-related food specialties. Depending on the company brand, scrapple can come close to be gelatinous. It is cooked for breakfast like any other tasty morning meat.

I had to ask...

Hi Roger, along with crab and crabcakes, I would have to say "low country boil" from S. Carolina low country. Fresh Shrimp, sausage, new potatos, corn on the cob, boiler onions, simmered in a Zatarains seasonings,,,,,,to die for deeelish! <BR>I make it about once every 2 weeks....it is one of our all time faves,,,,yummmmm! Judy :-)

New York: pastrami on rye, pizza, "real" bagels, long island duckling <BR>Louisiana: crawfish boil, oyster po'boy, bread pudding <BR>Northwest: dungeness crab, king salmon <BR>marionberry jam <BR>New England: clam chowder; fried belly-clams, lobster in the rough

Fried Calamari Barcelona

Roger, where in god's name did you ever have "gelatinous" scrapple? That's disgusting but maybe someone was trying to kill you! That's not even close to what I've had throughout the mid-Atlantic to some southern states and even in Chicago. I love scrapple, but the consistency should be like crusty sausage on the outside, and soft and mealy on the inside. <BR> <BR>There are a number of ground-pork products -- e.g. sausage -- that scrapple resembles (souse, liver sausage, etc.) but what distinguishes it from others is that it has a high percentage of corn meal and a certain, distinct set of spices. Yes, it sometimes includes parts of the poor pig that wasteful (!) people might toss, but what do you think is actually in hot dogs, let alone some cheap brands of hamburger, etc.? <BR> <BR>Penn. scrapple (e.g., Park's) is the "sweetest," with more corn meal and less pepper and much less bitterness (that I think comes from glands like liver or kidneys) than the southern (e.g., Neese's) versions.

Just had a pilgrimage back to New England that was largely gustatory! Lobster of course, but absolutely no larger than 1 - 1 1/4 lbs, anything larger has no taste. Steamers -- littlenecks better than quahogs. And Rick, I'm with you re: fried clams with bellies. Fortunately for my heart but unfortunately for my taste-buds, most places are now frying the clams in corn or canola oil instead of the classic lard-based mix. <BR> <BR>But why is my great passion -- peppermint stick ice cream -- so regional??? It's standard in most New England ice creameries, but I can't seem to get it anywhere else -- except B&R sometimes has a clone at Xmas sometimes and Swenson's has a pink mess that is either gluey or gritty depending on the store.

I'm a native Pennsylvanian, and all I have to say about scrapple is that it most certainly is NOT a delicacy.

Anything with the word 'crab' in it (as long as it is blue crab) goes at the top of the list. Steamed with Old Bay seasoning; stuffed in a shrimp or flounder; in a dip; in a 'cake';or made into Imperial. Serve it and I'll follow you anywhere! Next best regional food is the South's Brunswick Stew, a concoction of vegetables (lots of tomatoes) and at least 3 meats (poultry, beef and pork) seasoned and cooked at least all day; much like a THICK gumbo. My favorite is found in Savannah, GA at Carey Hilliard's Restaurant.

Here goes, by region, in no particular order: <BR> <BR>South--pork barbecue, chopped or sliced, sandwich or plate, western or eastern style in NC (but I slightly prefer eastern style, as it is spicier), and even with a mustard-based sauce (SC), accompanied by good, vinegary slaw, sweet iced tea, and hush puppies (which should probably be in a category by themselves). <BR> <BR>Southwest--chile rellenos at Roberto's in Taos NM, possibly the best regional food I've ever tasted. <BR> <BR>North--(well, North to me as I am a southerner); eastern shore crabcakes, but I admit I used to have a great fondness for the much-maligned scrapple. <BR> <BR>Deep South--anything New Orleans cajun & creole has to offer.

What is the point of putting down someone else's choices? The point of this is that everyone has favorites. No one asked you if you hate what someone else likes. A delicacy to one person (sushi) can be a nightmare (raw bait) to someone else. So what? <BR> <BR>I happen to love creamed corn as my New Hampshire grandmother used to make it (with bits of celery and onion), but I fully understand that a lot of people can't abide it. It's still a delicacy for me.

You can't beat Jambalaya, Etouffe and numerous other dishes from New Orleans. <BR> <BR>I can't beleive no one mentioned POY as their favorite!

Though Rapa scrapple is quite solid, the scrapple of the Greensboro (MD) Scrapple Company can be a little runny. Scrapple is great with an egg on a muffin. Let me second FRESHLY made hush puppies-a real delicacy with real butter. Best I've had is made by Breezeway Restaurant, Topsail Beach, NC.

I lived in Louisville, Ky for 4 years and can honestly say nothing beats a slice of Kentucky Derby Pie. Its a wonderful southern pecan pie with a shot of Kentucky bourbon and chocolate chips added. John Y. Brown (famous gov. from KY) pie is great too. It's the same only substitute butterscotch chips for chocolate chips. A piece of pie and a Mint Julep are always necessary at the Kentucky Derby!

Although a lot of New England food is pretty bland, there are a few things here that just are better than anywhere else in the country: Maple Syrup, Apples, corn on the cob, fresh seafood, and cheddar cheese. I know Washington state produces some visually beautiful apples,but the taste of a fresh New Hampshire Macintosh just can't be beat! The cool nights and warm days up here produce the most delicious corn, especially with some fresh Vermont butter on it!

dougd, <BR> <BR>New England goodies sound delicious! I'd love to try some of your corn on the cob. I remember eating tons of it in NC when I was growing up--can also remember those *fun* corn shucking parties that were a preliminary to feasting on hot buttered corn cobs.

Mmm... I think I'll be making a trip to Louisville VERY soon...

I have to put in a second on the eastern North Carolina pork barbeque. There is nothing else like it. There is a restaurant in Atlanta called Dusty's that must be run by a native of North Carolina. If you can't get to NC for your barbeque, Dusty's is my second choice.

The LAS VEGAS BUFFETT!

Personally, I LOVE the Indian Tacos that you can get at the Little Bighorn Battle sight. They are wonderful. Have only been able to find them one other place and that is at Sturgis. They are great!

Does anyone remember the great french fries they used to sell at Palisades Amusement Park in NJ back in the early 60's? <BR>They were very crinkly cut fresh potatoes soaked in vineager before they were cooked. Very crunchy, salty, unique. I've never had anything like them since!!

Thrashers french fries in Ocean City, MD. <BR> <BR>Baby Back Ribs at Adams Ribs in Edgewater, MD <BR> <BR>Steamed Blue Crabs from the Chesapeake Bay (with Old Bay) at Cantler's Riverside Inn, Annapolis, MD <BR> <BR>Crabcakes from Angelino's in Baltimore <BR> <BR> <BR> <BR>

Livermush?