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But my housemate is from Ohio. I am constantly being confronted with casseroles involving things like cans of soup and mayonaise and tuna. Is this an Ohio thing?
Yes, it's definitely an Ohio thing.
A broader regional Midwestern thing? The tater tot casserole had its charms, I will give you that, but the tuna stuffed shells covered in a mayonnaise-based sauce TOTALLY grossed me out.
This native Buckeye agrees with you completely!
I recall my Dad eating Brawnschweiger (liverwurst) with odoriferous cheese called Limburger and onion on Rye bread. His much-beloved German grandmother often served it for lunch when he was young. I found it off-putting, but he seemed to enjoy it immensely.
Black pudding, occasionally you get it in a breakfast fry-up. I tried it once I think, in Scotland. Not sure what the white one with raisins is though.
Because he said it was white, I thought maybe Spotted Dog, but that's a type of Irish soda bread. The pudding texture makes me think it was Spotted Dick.
Because he said it was white, I thought maybe Spotted Dog, but that's a type of Irish soda bread. The pudding texture makes me think it was Spotted Dick.
Whichever presidential candidate promises to institute a Federal law that makes it an offense to call that imitation bolognese sauce that Skyline calls "chili" will get my vote.
And whichever one is the first to point out the error in this sentence will get mine.
Cincinnati chili is not an "imitation Bolognese sauce"; it's a variation on a traditional Greek stew. Anyone who knows anything about Cincinnati chili knows that.
And whichever one is the first to point out the error in this sentence will get mine.
Cincinnati chili is not an "imitation Bolognese sauce"; it's a variation on a traditional Greek stew. Anyone who knows anything about Cincinnati chili knows that.
A southerner made grits for me one time and put butter on them--it was the same thing that we used to eat for breakfast sometimes in New England. Just cornmeal. But we would put butter and milk on it and eat it in a bowl like cereal. It could be a Vermont tradition--family came from there.
Breakfasts--in the cold north you eat hot and hearty breakfasts, sometimes bacon and eggs, sometimes pancakes and waffles with real maple syrup.
For cereals, besides cornmeal with butter and milk, and oatmeal with brown sugar, we would have shredded wheat served HOT. You pour hot water over the shredded wheat in a strainer to soften and warm it and then you add warm milk, butter, and sugar. OMG-good!
Ok, so I'm from Jersey. The end all and be all of weird foods from Jersey has got to be pork roll. Who knows what's in it? Moreover who actually WANTS to know what's in it. But yeah, I think it tastes pretty great. It's like the bastard cousin of bologna or something, but it has to be cooked, and if you grill it... Yum.
A close friend who is a middle-aged Jewish woman from Long Island (so had limited experience with pork, let alone pork roll) loves to tell the story of days into her marriage to her non-Jewish husband she decided to make him a sandwich. Because pork roll strongly resembled bologna, she simply slapped it on some sliced bread raw with a little mayo and served it to him, only to be met with absolute horror. Because really, the thought of eating raw pork roll is not to be contemplated.
And I don't know if it's regional, but my cousin's husband makes something that is perfectly horrendous that he calls "Chili Mac" - kraft mac n cheese and Hormel chili mixed together. When you're really drunk (emphasis on the "really" part), it actually seems pretty awesome.
But my housemate is from Ohio. I am constantly being confronted with casseroles involving things like cans of soup and mayonaise and tuna. Is this an Ohio thing? A broader regional Midwestern thing? The tater tot casserole had its charms, I will give you that, but the tuna stuffed shells covered in a mayonnaise-based sauce TOTALLY grossed me out.
And this weekend she's bent on making something that she refers to as "slum gulley." Should I be alarmed?
In any case, what are the regional dishes that have freaked you out when you encountered them and how did you encounter them?
Chili Mac is pretty common around here, but a totally different animal...ewww that he uses boxed mac n cheese and Hormel chili. You use ground beef, chili powder, canned tomatoes, and some different spices to make a sauce or even just chili and cook your pasta separately(elbows are good or spirals even). Top with grated cheese like pepper jack or maybe queso fresco.
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