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Location: Appalachian New York, Formerly Louisiana
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Just to start with I am not sure if this has been done or not; my apologies if it has.
What are your favorite regional foods?
Further; what regional foods do you wish to try?
Tell us about them, how you like to eat them, and where they're from.
My favorites are Boudin, Scrapple and Spiedies.
I love my spiedies as chicken grilled on a skewer with onions and green/red peppers, then slapped on a hoagie roll with maybe a little extra sauce. ;D
Spiedies are from the southern tier of upstate NY. I believe they originated in Binghamton. You can find them further east and west these days in different varieties. But the one thing that stays the same? The sauce. The sauce is what makes the spiedie.
On a side note; I like to put spiedie sauce in dry left over pasta.
Scrapple with Applebutter and eggs is heaven on a plate for me. I like it cut a little thick so it stays soft in the middle.
Scrapple hails from Pennsylvania. But it can be found anywhere the Amish/Mennonites live in good number. Ohio, NY, and Virginia to name a few. It's also common in parts of New Jersey.
Boudin. How do I like my Boudin? YES.
Boudin is a Cajun staple and boy oh boy there is nothing like it. Can't even describe it really, but it's similar to a sausage in presentation. But you can get it in ball form and crumbled.
Boudin links, and fried gator were a favorite of mine when I lived on the bayou.
A regional favorite I want to try are pepperoni rolls. Common from what I hear in West Virginia, southeast Ohio and southwest PA. It's on my to-do list for sure!
Memphis BBQ It's not "pulled pork". I don't know who invented that term. Memphis BBQ is pork shoulder smoked low & slow over hickory, then chopped and served on a hamburger bun with slaw & sauce.
El Paso/New Mexico green chile Put on practically everything. Enchiladas, stews, green chile rellenos, cheeseburgers, etc.
New England: Lobster, clams and other fresh seafood. Nowhere else is the seafood as good. I live on the Georgia coast, and I've been to Florida, but the fresh from the sea catch is not as abundant or as good as Maine to Massachusetts.
Wisconsin: had the best fish fries ever. Perch, mostly. It also had great mom and pop steak houses. I had a deep fried roll there that would make you cry.
Shrimp and grits is good here in GA. Shrimp is all they've got, really.
I had the best Martini ever in Manhattan. Frozen glass, icy cold, olives....
I had the best Greek and Italian at little ethnic restaurants in Mass when I was a kid. Not sure if it is still the same. Also, the best Swedish bakery was Crown, in Worcester, MA. Last I knew, they are still there.
I had super good Chinese in China Town, San Francisco, and the crab on the pier was good, too.
Here on Long Island I would say we are known for two things when they're in season. Local corn in late summer/early fall, roasted over open flame and heavily buttered if possible or raw if not, and hard shell clams in all but the hottest months of the year. At least those are the things I look forward to eating around here in season.
My area is probably best known for seafood (which I hate.) They can keep their lobsters, crabs, and clam chowder. I am not a good New Englander.
Some of the best things about this area are wild lowbush BLUEBERRIES, fresh fish and chips, blueberry muffins, corn on the cob in late summer, and pizza. I don't like pizza. I could live on fish and chips with blueberries on the side.
It would probably have been a neat twist to this thread.... name three dishes that are associated with your location, others guess location, winner takes over and names three from their place. Repeat.
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