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Turnip greens with big pieces of fresh turnips, butter beans cooked with a big chunk of turkey ham, sweet potatoes baked with dried apricots and pears and buttermilk cornbread. Yummy......
Obviously I'm biased, but nothing beats New England cuisine! Lobstah, chowdah, clam cakes, scallops etc. etc.... apple cidah, coffee milk, best ice cream in the country... the list goes on.
I,m with you on this one, I'm a former New Englander!
It was time in my life when out of the blue I jumped in the car and took to the road. I got to eat to many little mom & pop restaurants and the food was fantastically great.
I am happy I could sample some of the regional cuisine.
Up here in Minnesota, "potlucks" (often sponsored by churches) are a great way to try local specialties, especially hotdishes. A local church with a very strong Polish heritage also sometimes has excellent after-mass Polish lunches.
As far as regional foods..I haven't tried many of the more odd ones, nor that many Southern specialties. I have had clam chowder on numerous occasions (especially the canned Chunky kind), apple cider (non-alcoholic), deep dish pizza (Mom's recipe...not sure if it's authentic "Chicago" style), walleye (I'm from Minnesota), cheese curds (I'm from Minnesota), burrito (countless times...I love burritos!), jambalaya (also boxed stuff mainly), chile rellenos (I think...at a Mexican restaurant), chili (countless times), and muffuletta (at a local Italian shop...though this was invented in New Orleans). I have a hard time imagining somebody who hasn't had a burrito in their lifetime...or clam chowder, or maybe even cheese curds.
Wow, I think this is the first time I've ever seen St. Paul sandwiches mentioned anywhere outside my spouse's family! They were a special treat for him growing up, as it was the one and only dish that his dad knew how to make, and the only time he and his sibs ever had St. Paul sandwiches was when his mom was either out of town or too ill to cook, both of which were very rare occurrences. I don't know where the name originated from, but my late father-in-law grew up in the St. Louis area, so he must have had them as a young man growing up.
I think the only three things on that list that I don't believe I've ever eaten are fluffernutter, scrapple and chitlins. Though since I'm not at all sure what fluffernutter is, I suppose it's possible I could have had it at some point and not known what the name was.
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American regional foods - which have you tried?
I'm sure it's at least more relevant.
