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Ketteract 7 years, 7 months ago.
There are still plenty of regional foods that I haven’t had the opportunity to try, yet. Like ployes in Maine, boiled dinners in New England, ya-ka-mein and maque choux in Louisiana, jibarito in Chicago, downstate chowder in Illinois, chicken booyah in Wisconsin, cashew chicken around Springfield, MO and cudighi in the UP. No doubt there are many more.
It is doubtful I will ever try brain sandwiches in St. Louis and chitlins in the South.
Bay corn!
Ketteract
I will add to your list you can tell me if you have had these wonderful dishes:
St Paul Sandwich – St Louis
Hot Fish – Nashville
Hot Chicken – Nashville
Slugburger – NMS, WTN, NWAL
Grouper Cheeks – Fl Panhandle
Smoked Mullet – FL Panhandle
All new to me! That St. Paul Sandwich sounds wild.
Sonoran Hot Dogs – AZ
Indian Fry Bread – AZ/NM
Fish Tacos – SoCal
Lebanon Bologna – Eastern PA
Scrapple – Eastern PA
Cheesesteaks – Philly
Soft Pretzels – Philly
I’d heard of all the PA items listed here, but I’ve only ever had the cheesesteaks and soft pretzels, and neither of those in its native location. (The cheesesteaks, I’m ashamed to say, were from a place called “Philly Time” in Kansas City – not bad but, as you can imagine, a far cry from what they’re truly meant to be.)
You were brave to try it. I believe I would just give the pretty young ladies a $4 donation and let them keep the ‘lute’![;)] You know, I used to have four kittens of a litter and one was a brave little soul called “Einstein” who was the first to try out everything while the others watched. If it was safe, they tried it next. It was a role he kept all his life and I would bet he’d be the first with the lutefisk bratwurst. I think you would have liked him.[;)]
Well, you can cross off White Castles, too. Then there’s the fried bologna sandwich, which in this iteration is definitely regional.
That will take some thinking. Too many bad childhood memories of fried bologna sandwiches!
This is the one I had in mind:
http://www.roadfood.com/Restaurant/Overview/4793/gr-tavern http://www.roadfood.com/Restaurant/Overview/4793/gr-tavernWell,Michael, I would be willing to try it. If I don’t like it, I can always try their pork tenderloin sandwich. And if I do like it, I can always try their pork tenderloin sandwich too. [;)]
I’m sure Cajunking can steer you to a decent breaded pork tenderloin sandwich but you’ll have to cross into Indiana to get a good one. Don’t trust the Mayor though. He seems happy with Culver’s. [;)]
I first heard of fried bologna sandwiches in 1965 in Charleston, West Virginia. Sure, I’d had sandwiches made with thin slices of fried bologna on white bread before, but I’d never seen anything like the half-inch thick slice, fried crusty and served on a bun with onions and pickles. They called them Hillbilly hamburgers.
My father called it depression food in that it was all we could afford. When he cooked he bought a slab of baloney, maybe 10 pounds or so, and baked it like a ham complete with glaze and Dole pineapple slices. I suspect he was only being cute. We could afford the ham. Maybe that was what he knew growing up.
Too bad about the lutefisk, but as long as there’s pickled herring … .
With herring it’s the fish that’s pickled; with lutefisk it’s often the consumer.[;)]
Two thumbs up!
There are certain parts of the country that I haven’t been to yet and that is where I need to try:
Cincinnati Chili
Kentucky Mutton Burgoo
Kentucky Hot Brown
Maine Lobster roll
Philly Cheesesteak
Conch Chowder and fritters
Indiana Tenderloin sandwich
Some items I have had elsewhere but of course I want to try them in the area that made them famous. And of course I need to try:
Lutefisk
If you make it to the chili crawl I can help you get these off your havent eaten list!!!!!
Well, you can cross off White Castles, too. Then there’s the fried bologna sandwich, which in this iteration is definitely regional.
That will take some thinking. Too many bad childhood memories of fried bologna sandwiches!
This is the one I had in mind:
http://www.roadfood.com/Restaurant/Overview/4793/gr-tavern http://www.roadfood.com/Restaurant/Overview/4793/gr-tavern
Well,Michael, I would be willing to try it. If I don’t like it, I can always try their pork tenderloin sandwich. And if I do like it, I can always try their pork tenderloin sandwich too. [;)]
Well, you can cross off White Castles, too. Then there’s the fried bologna sandwich, which in this iteration is definitely regional.
That will take some thinking. Too many bad childhood memories of fried bologna sandwiches!
This is the one I had in mind:
http://www.roadfood.com/Restaurant/Overview/4793/gr-tavern http://www.roadfood.com/Restaurant/Overview/4793/gr-tavern
Well, you can cross off White Castles, too. Then there’s the fried bologna sandwich, which in this iteration is definitely regional.
That will take some thinking. Too many bad childhood memories of fried bologna sandwiches!
I actually did a http://www.roadfood.com/Forums/Lutefisk-bratwurst-m586074.aspx short writeup about the experience.
I first heard of fried bologna sandwiches in 1965 in Charleston, West Virginia. Sure, I’d had sandwiches made with thin slices of fried bologna on white bread before, but I’d never seen anything like the half-inch thick slice, fried crusty and served on a bun with onions and pickles. They called them Hillbilly hamburgers.
The fried baloney sandwich was the comfort food of my youth in Indianapolis. Drugstore counters served it. Mom served it. It kind of died when fast food burger chains finally came into vogue in the late 50s/early 60s. Note I spelled it baloney not balogna. We Midwesterners were just not that sophisticated. [;)]
Lutefisk – http://www.youtube.com/watch?v=2MsrpAuX9S8 http://www.youtube.com/watch?v=2MsrpAuX9S8
Door County Fish Boil –http://thevikinggrill.com http://thevikinggrill.com/
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