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 Regional/Local Foods

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Newdonym
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PostPosted: Thu Jun 18, 2009 2:20 pm Reply with quoteBack to top

A chippy near me used to do battered creme eggs. They were... an experience.

I don't think we have a real regional delicacy diwn in the South West. Well, we do cider pretty well and that goes with everything.
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Titania
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PostPosted: Thu Jun 18, 2009 2:25 pm Reply with quoteBack to top

Most Americans know that pig-in-a-blanket is a sausage link rolled in a pancake (or hotcake or flapjack, depending on which area of the country you're in).

What is toad in the hole? And what is bubble and squeak?

Americans have a dish called American Chop Suey (which is different from Chop Suey - an Americanized Chinese dish). This is usually ground beef with macaroni or some such pasta, and all the leftovers from the past week. My family called it "Mommy Special," but others have called it goulash (but it's not the real Hungarian goulash) or even slumgullion. I think the technical term for it is Clean Out The Refrigerator.

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Newdonym
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PostPosted: Thu Jun 18, 2009 2:35 pm Reply with quoteBack to top

Slight cross over with the English vs English thread. Everyone knows the only real pigs in blankets are cocktail sausages wrapped in bacon.

Toad in the hole is a giant yorkshire pudding with sausages baked in it. (It is scruptious, especially with mash and gravy)

You don't see bubble and squeak about much. Basically, it's where you fry up the leftover veg from a Sunday lunch. Most people now throw leftovers away, or compost them.
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PostPosted: Thu Jun 18, 2009 2:38 pm Reply with quoteBack to top

Newdonym wrote:
I don't think we have a real regional delicacy diwn in the South West.


What about pasties or are you not that far south-west?

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PostPosted: Thu Jun 18, 2009 2:58 pm Reply with quoteBack to top

Titania wrote:
Most Americans know that pig-in-a-blanket is a sausage link rolled in a pancake (or hotcake or flapjack, depending on which area of the country you're in).


Shocked you roll sausages in flapjack? firstly can you roll flapjack it's pretty thick stuff and secondly I'd have to lie down after taking one bite

Pie and mash! top dish - great pie shop in Borough Market, London Bridge, complete with liquor Very Happy
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Gold Hat
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PostPosted: Thu Jun 18, 2009 3:14 pm Reply with quoteBack to top

Roycropper wrote:
/\/\ Bad Hat! Go back to your shed and think about what you did.


Corona started it RC Wink
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Corona
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PostPosted: Thu Jun 18, 2009 4:07 pm Reply with quoteBack to top

^^^What you talking bout, Willis?

All I said was that I don't beat my meat and that is the truth. If I have to beat it, I don't want it. Razz It didn't sound right and now I'm making it worse. Laughing

Roy, I'm sorry that Willis is acting up. Smile

I make sh!t on the shingles. That is real burger patties with chopped onions, fried in frying pan til done, make gravy out of drippings and pour over mashed taters. Very Happy

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Last edited by Corona on Thu Jun 18, 2009 4:22 pm; edited 1 time in total
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Ima Baeder
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PostPosted: Thu Jun 18, 2009 4:21 pm Reply with quoteBack to top

^^^ I believe the "shingles" in that recipe is supposed to be pieces of toast, not potatoes.

Edit to add: And I think the meat is supposed to be chopped up like a hash.

I'm in the US and don't know pig in a blanket as sausage with pancakes, as Newdonym said, it's cocktail weiners. They're wrapped in bread of some sort but can also have bacon.

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Last edited by Ima Baeder on Thu Jun 18, 2009 4:26 pm; edited 1 time in total
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Corona
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PostPosted: Thu Jun 18, 2009 4:23 pm Reply with quoteBack to top

^^^You are right, I use toast for the left overs. Wink

Edit: Ima, I won't tell mom! Wink

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Last edited by Corona on Thu Jun 18, 2009 4:42 pm; edited 1 time in total
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soylent green
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PostPosted: Thu Jun 18, 2009 4:24 pm Reply with quoteBack to top

Masala Dosa.


Image


eta:pic


Last edited by soylent green on Fri Jun 19, 2009 1:43 am; edited 1 time in total
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Doodle Bug
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PostPosted: Thu Jun 18, 2009 5:40 pm Reply with quoteBack to top

I like kippers, cockles (clams),whelks and I do like a winkle fnar fnar

I love American clam chowder

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Stepan Fetchit
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PostPosted: Thu Jun 18, 2009 5:49 pm Reply with quoteBack to top

Shit on Shingles either originated in US military mess halls, or became infamous there. 'Creamed beef' of sorts, (hamburger) served over TOAST. S.O.S.
'Pulled pork', or just locally 'BBQ', (shut up texans with that brisket stuff, which is ok) in the Carolinas, with the sauce varying by county, and 'hash' and rice.....

'Calabash' seafood, northern coastal SC, southern NC, touristized to death, but still decent.

Frogmore stew. Lowland SC version of the Cajun thing mentioned before.

Brunswick stew. (often good BBQ places have it, stew made of poultry, beef, and veggies)


GOOD Chicken friend steak is lovely, and rare.


I miss the fresh Pierogies the Polish and Lithuanian churches sell in Western Pa.

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Slightlyoutofit
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PostPosted: Thu Jun 18, 2009 6:30 pm Reply with quoteBack to top

Mashonzha. Cooked Mopani worms in a peri-peri sauce.

Image

Delicious.

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PostPosted: Thu Jun 18, 2009 7:12 pm Reply with quoteBack to top

@Doodle Bug, WHICH American clam chowder? New England (of course, that's chowdah), or Manhattan? Wink

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PostPosted: Thu Jun 18, 2009 8:54 pm Reply with quoteBack to top

Fried soda and potato farls:

http://en.wikipedia.org/wiki/Soda_farl
http://www.irelandseye.com/aarticles/culture/recipes/cooking/tatofarl.shtm

as part of a full "English" cooked breakfast

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Pastor Frank
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PostPosted: Sat Jun 20, 2009 1:44 pm Reply with quoteBack to top

Stepan Fetchit wrote:
Shit on Shingles either originated in US military mess halls, or became infamous there.


I ate it for breakfast for several years while in the service. I found a recipe, but I usually add onions to it now when I make it at home. This is pretty much the way I make it at home, I do it from memory, so I don't have a recipe written down.

Quote:
SHIT ON A SHINGLE

4½ oz. dried beef
2 cups milk
2 tbs. butter
¼ cup flour
Salt and pepper
6 slices bread

Melt butter in pan, add dried beef. (and onions PF) Cook 2-3 minutes to brown. Add flour and mix with dried beef . Add milk (reserve ¼ cup for later), salt & pepper. Bring to boil. Add remaining milk to thin to your desired likeness. Serve over toast. (And a ton of hot sauce! PF)

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PostPosted: Sat Jun 20, 2009 7:52 pm Reply with quoteBack to top

I just downed a couple of these 'Hollandse nieuwe': raw salt pickled new herring with pieces of raw union .. it's like an angel pee'ing on your tongue ..

Image

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Stepan Fetchit
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PostPosted: Sun Jun 21, 2009 1:44 pm Reply with quoteBack to top

Yes, PF, that yields the more formal version known as 'chipped beef' or 'creamed beef' you'll sometimes find on the breakfast menu in restaurants.
Smile
I used to make it also when camping or on long cruises on my little boat. Not sure what else you can do with that jarred 'dried beef'?

The cruder version of SOS usually has crumbled and browned hamburger, a little onion.
I make it occasionally, usually just work up from a roux.

Years ago I worked in a non-profit facility for kids, which would get lots of donated government canned goods, most of which was unpalatable, except the beef, which made excellent SOS and I'd even sneak it into chili, or any place you could use crumbled hamburger.
(If they saw the cans they wouldn't touch it.....but would happily eat anything you 'hid' it in...)



Ooops.....almost forgot, 'Biscuits and sausage gravy'.

Essentially SOS but with no trace of veggies, just a white sauce (flour,grease,water) and particles of sausage, served over fresh biscuits.

I was in South Florida a few weeks ago and had a few of those tennis ball sized 'stuffed potatoes' that may be cuban origin.
They seem to a ball of mashed potatoes, with maybe a tablespoon of some sort of meat filling, then rolled in cornmeal or cracker crumbs and deep fried.

Very Happy

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Pastor Frank
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PostPosted: Sun Jun 21, 2009 1:58 pm Reply with quoteBack to top

Stepan Fetchit wrote:

Ooops.....almost forgot, 'Biscuits and sausage gravy'.


It was damn near the same thing as SOS. It was browned sausage, in a roux based gravy with a ton of black pepper, served over fresh biscuits. The fennel seed in the sausage made it stand out, by Army standards. Wink

I still make it, with onions. Very Happy

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PostPosted: Sun Jun 21, 2009 2:38 pm Reply with quoteBack to top

GRITS! They're a staple in the South. They're made from ground hominy, which is a cured version of corn. Each family or restaurant has their own version of grits, and grits are served at almost every meal.

I really prefer Hush Puppies (dough with onions rolled in a ball or cone shape and deep fried).

I tried poi once in Hawaii. Once was enough.

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PostPosted: Sun Jun 21, 2009 3:52 pm Reply with quoteBack to top

@ Titania In a bread bowl on Fishermans Wharf

I also liked the Oyster Po-boy and Spicy Crawfish

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PostPosted: Tue Jun 23, 2009 2:56 am Reply with quoteBack to top

A great southern USA dish is fried green tomatoes. Really easy and good. The traditional way is salt and pepper them, coat in cornmeal & fry in bacon grease (of course!)

I dip in egg wash, coat in Panko bread crumbs & fry em in veg. oil. But I like them any way at all, as long as the outside is crisp. Smile

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PostPosted: Tue Jun 23, 2009 10:46 am Reply with quoteBack to top

^^^Love them! Cool

There is green tomatoes hanging on my vines as I type.

I'll go pull a few, coat them with flour and fry in olive oil. Very Happy

Edit: We love sausage gravy and biscuits too.

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PostPosted: Tue Jun 23, 2009 11:30 am Reply with quoteBack to top

^^Yum now I'm hungry Very Happy

And another summertime tradition......eating a ripe tomato sandwich over the kitchen sink. The tomato has to be dead ripe, cut thick, and eaten on any kind of unhealthy white bread. It's not a recipe, it's a happenin'. Sooo good Smile

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PostPosted: Tue Jun 23, 2009 11:36 am Reply with quoteBack to top

@ Ms Mockinatrix: Do you the 'Pie Minister' on the Borough Market? Never, ever in my life have I had a better pie than what I bought there!!

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