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I think it is some kind of gravy that includes ketchup or french dressing or even mayonaise. ???
Fry sauce is discusting. It's a dipping sauce that tastes really bad..imagine ketchup,mayonaise and way too much sugar all mixed together.....all the fast food places have it out here, but you practically have to beg for ketchup!
Marc DeCarlo did a segment of his show out here (taste of america), and the "food" that Utah was known for is Green jello with grated carrotts.
I'd much rather be back in SoCal for, TACO SHOP!!!!
I was surprised not to be able to find tri-tip when I moved to Texas.
It's a cut of meat (only one roast per cow, i believe) that became very popular in Santa Maria, CA and California in general. I think in the rest of the country it is goes home with the butcher, or maybe gets tossed into the ground meat.
I recently had to ask the local butcher about the tri-tip. It is another name for sirloin tip which can be left as a roast or sliced into steaks. There is only one per half for a total of 2 per beef. They are lean and tender. Great when shaved thin and stir fried with veggies too.
Thanks for the explanation on Tri Tip~ I thought perhaps it could be called something else in a different area. I am going to ask my butcher to see if he has one next time I go in and try it. Any particular way to cook them other than how you mentioned stir fry? It can't be that big of piece of meat maybe sliced thinly cooked for grinder type sandwiches??? Debsi lucky butchers huh?
Thanks for the explanation on Tri Tip~ I thought perhaps it could be called something else in a different area. I am going to ask my butcher to see if he has one next time I go in and try it. Any particular way to cook them other than how you mentioned stir fry? It can't be that big of piece of meat maybe sliced thinly cooked for grinder type sandwiches??? Debsi lucky butchers huh?
For a roast I think it would do best in a covered roaster with plenty of moisture as it is so lean it might otherwise dry out. Surrounded by carrots and potatoes with some celery and onions supplying the moisture needed.
It was one of the first cuts I ever roasted because my mother-in-law recommended it as no fail. It's been a few years now, but she was right.
Even though I knew nothing, I roasted it in a roasting pan in the oven for however long she told me (30 or 40 minutes?) and it came out tender and good, every time.
I would just serve it in thin slices, and then use the leftovers for sandwiches. No different than how I treat any roast, really.
Don't know if this has been done before, but a thread in my state's forum got me thinking. Many of my favorite things about Michigan involve food. What regional foods do you love about your state? It should be something that is grown there, or has an ethnic connection to the population, or manufacturing originated there.
Traverse City cherries
blueberry pancakes with berries you picked that morning
and, of course, maple syrup from Mio
Hamtramck paczki
the Kenweenaw's triple delight: thimbleberry, bilberry, and pincherry jams from the Jampot
Mackinaw Island fudge
Frankenmuth fried chicken
smoked whitefish
Pinconning cheese
brats at a Tigers game
kolbasz and other Hungarian delights from Delray
s'mores around a campfire
Stroh's ice cream
celebrating the Stanley Cup champions with a cook-out of Dearborn brand meats
pannukakku from Houghton's Suomi Restaurant
fresh apples and cider in the fall
Eastern Market and Rafal's Spice Shop
my mom's vension mincemeat
Mackinaw City pasties
Vernor's Ginger Ale and Boston Coolers
Faygo
Sander's candies and especially their ice cream fudge topping
Karr's pop (no longer in business)
Posen potatoes
Bettermade potato chips
Delray Bakery bread
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Regional Favorites from Your State
