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I've recently been really into German, Scandinavian, and Austrian cuisine and was struck by the huge variations in every single basic dish and ingredient. The number of different kinds of sausages and cheeses alone are just short of amazing. I know that the Midwest has a very large number of people with those ancestries so it's got me curious about what are some interesting dishes of the Midwest are. I know there are city-specific dishes like Chicago Hot Dogs, Chicago-style Pizzas, Cincinnati Chili, etc. and I've taken a look at this article: Cuisine of the Midwestern United States - Wikipedia, the free encyclopedia
Are there any other things to add? Are there some interesting basic dishes that you've seen that generally aren't listed? I figured that a lot of stuff from Northern and Central Europe must have carried over (and more so than what's listed in the article), but if so what? What of those old and numerous varieties of sausages, cured meats and fish, and cheeses from the Old World were continued and made locally? It also seems like some of the new crops native to the Midwest like the wild rice available there as well as the huge amount of lake fish available would mean some pretty interesting changes.
I've recently been really into German, Scandinavian, and Austrian cuisine and was struck by the huge variations in every single basic dish and ingredient. The number of different kinds of sausages and cheeses alone are just short of amazing. I know that the Midwest has a very large number of people with those ancestries so it's got me curious about what are some interesting dishes of the Midwest are. I know there are city-specific dishes like Chicago Hot Dogs, Chicago-style Pizzas, Cincinnati Chili, etc. and I've taken a look at this article: Cuisine of the Midwestern United States - Wikipedia, the free encyclopedia
Are there any other things to add? Are there some interesting basic dishes that you've seen that generally aren't listed? I figured that a lot of stuff from Northern and Central Europe must have carried over (and more so than what's listed in the article), but if so what? What of those old and numerous varieties of sausages, cured meats and fish, and cheeses from the Old World were continued and made locally? It also seems like some of the new crops native to the Midwest like the wild rice available there as well as the huge amount of lake fish available would mean some pretty interesting changes.
Here look at the sausage varieties and specialties
Minneapolis/St. Paul - Juicy Lucy's, Wild Rice (plain, burgers, soup, hot dish, etc.), Walleye (griled, battered and fried, sandwiches, soup, etc.), hot dishes of all kinds, lefse, occasionally lutefisk (I eat it every year), and of course deep fried food on a stick. All of the foreign food is to long of a list.
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