Whats your state or region's greatest addition to the culinary world?

Me? California gave us the Thai Chicken Pizza! Yum!

the quoahog.

Is it a sandwich?

to the R.I. shores. It's not that exciting but does contribute most magnanomously to an especially mean chowder. That's about it.

and Jack Daniels Whiskey.

Plain old NJ thin-crust pie, with plain old traditional toppings.

An art form, I might add, that is raised to incredible and ethereal heights every Friday, Saturday and Sunday at a little roadside bar in Western NJ, on Rt. 46(Knowlton Twp.) called "The Log Cabin".

The Best NJ Pie I have ever had. I have had a slice or two in my day.

Shit ala carte.

and much more...

Indian tacos


Pita like bread with unseasoned ground meat topped with lettuce.

Boooorrrrrinng!

"Chimichanga mysteries: The origin of Tucson's deep-fried masterpiece is an enigma wrapped in a tortilla "

http://articles.findarticles.com/p/articles/mi_m1216/is_4_203/ai_55884798

Kalein's Restaurant in Louisville, KY claims that fame.

Beer Cheese.

Wisconsin: Cheese Curds, Sauerkraut and Brats.

Also -- two types of cheese - Colby and Brick - have their origins here in Wisconsin.

...and we proudly claim Frozen Custard as a Wisconsin tradition. And up north in Green Bay -- Chicken Booyah, and Green Bay-style chili.

As proud as I am of the good stuff from Wisconsin I'm still envious of Cincinnati chili, Texas barbecue brisket, Carolina pulled pork barbecue, southern buffet food in general, and good ol' Blenheim Ginger Ale (the extra hot kind with the purple cap) from South Carolina. I love great regional things.

Chicken booyah and Green Bay chili...this is interesting.....

http://www.dailytidings.com/2004/0329/032904c1.shtml
http://www.uwgb.edu/wisfrench/library/wisc/perry/perry.htm

Brought to the Green Bay and Door Co. areas by the Belgian immigrants, who made up a large percentage of the area's population at one time. French Wallon was probably as common as English in Green Bay 100 years ago.

But the local favorite in Buffalo is beef on 'weck - a roast beef sandwich on a kimmelweck roll w/ fresh horseradish.

Loganberries, the list goes on and on.

For Berlin that is. Currywurst comig as a distant second...

http://www.newcolonist.com/sf-doner.html
--snip
...
Basically, döner is a big spit of meat compressed into the shape of an old-fashioned top, slowly spinning as it cooks by an open flame. It's full of garlic and peppers and marinated lamb, veal, or beef (or sometimes a blend of all three), and sometimes chicken. As it turns, the cone of meat is roasted by the flame and then slowly carved down in very thin slices with a very long knife. Next, the meat makes its way into a tasty toasted pita along with tomatoes, red cabbage, onions and lettuce. There are normally two sauces to choose from: creamy garlic (knoblauch) or spicy chili pepper (scharfe). It's kind of like a fancier variant of the Greek gyro. (Of course, don't tell that to the Turks!)
...
---snap


Actually it should go: "don't tell that to the Greeks" - the Turks are a lot less touchy about them ruling Greece than the Greeks are about the Turks ruling it.




Germany in general? Bratwurst? Pretzels? :shrug:

Of course, over the past seventy years, it has spread beyond Berlin. My Paderborner friend introduced me to the currywurst a couple of years ago when I was over for a visit. At first, I was skeptical -- I mean, who would put ketchup on a bratwurst, let alone curry ketchup? Oh, but once I sank my teeth in, I was in heaven!

I have the luck to live within a few hundred meters from "Konopke's" the oldest and best Currywurst stand in east-Berlin.
It's homemade Ketchup and homemade wurst come with some of the best fries in Berlin - delicious. No wonder that even the chancellor and other celebrities can be seen there. Schröder is a big Curry wurst fanatic - even Bush got Currywurst when he visited Berlin (:grr:).

Berlin Currywurst is slightly different form the one served in the rest of Germany: it is without casing and deep fried.

http://www.dw-world.de/english/0,3367,7550_A_891537,00.html

Created in my hometown of Springfield, IL.
It has meat (usually hamburger or ham) on top of a slice of bread. Then french fries and cheese over everything. It will kill you but it's wonderful.

A few hours north and you will find the best pizza on earth in Chicago. I reccomend Uno's or Medici's.

We used to have one in Ann Arbor. I ate pizza at a place called Renaldi's in Chicago a couple of years ago. It was excellent.

The Uno's chain restaraunts are good, but honestly I don't think they're half as good as the original in downtown Chicago. I wouldn't claim that what you get in the chain stores is the best pizza on earth like the original, but its still pretty good.

Holy crap! So filling! 1 slice and you're ready to explode!

Do you know if they're still around? I ate at one years ago and still remember how stuffed I was!

(and fiddleheads)

:D

You beat me to it.

The dish comes from the eastern Medittereanean or bakans, and has things like cinammon, cloves, allspice, ground chocolate, etc in it.

Its served a number of ways...3 way, 4 way, 5 way.,...onions, beans, ground cheese, pasta, etc....in various combinations.


"Some tips and reminders about Cincinnati Chili:

It is a meat stew or sauce. Beans are not cooked in the Chili but are heated separately and used as an addition to the plate. Cincinnati chili is not to be served cold. It must be hot.

Spaghetti always goes on the plate first, except, when making the 5-way version; some places put beans on the plate first, some on top of the spaghetti.

No matter how tempted you are, do not use regular Saltines. You lose something in the translation. It must be Oyster Crackers. They stay crisp through the entire eating, whereas, regular Saltines do not.

Connoisseurs of Cincinnati Chili do not go in for the childish, macho exercise of seeing who can make the hottest concoction. In Cincinnati they would probably hang you if you did. There is no such thing as '5-alarm Cincinnati Chili.' Cincinnati Chili is about blending spices and creating a particular subtle flavor.

Refer to the article to remember how to assemble 2-Way, 3-Way, 4-Way, and 5-Way platters.

And, finally, remember that, for some, this is an acquired taste, while for others it is love at first bite. If you hate it, please don't shoot the messenger."

...and I LOVE Cincinnati!

Up here in WI, I gotta make it myself. Sure, you can get Skyline and Gold Star in cans, but I'm an Empress man myself -- so to the pots and pans go I for some Cincinnati love!

4-way for me. I would never dream of adding beans to my C-town chili. My recipe itself is a secret -- but you're right: it's never too hot. Gotta get the right balance between flavors; one can (I do ;)) always add some Frank's Red Hot after the whole thing's dished up.

Crabcakes, Crab Soup,

Maryland Fried Chicken is also good - basically Fried Chicken in Red Eye garvy.

There's probably more, but that's what I can come up with

Sort of a neighborhood "street food.":

Best bought in stands or little walk in restraunts. There a good one on Harlem near Diversy or Belmont, in Elmwood Park.

Heres a recipe:

http://www.ochef.com/146.htm

heres a pix

Say 'Chicago' and most people think of pizza or hot dogs. We locals know that the most beloved local food is the Italian Beef Sammitch.

Or a Grilled Polish on a toasted bun with horseradish mustard and sauerkraut. That's good eatin'.

How can a Region claim the Avocado?
My understanding is that the Dutch brought it from South America (to Europe that is). ;-)

I believe the Haas variety was originated here. But you may be correct regarding the origination. The expense of water in our area is causing a sell off of avocado land in favor of housing.

From 1999:
http://www.colpos.mx/ifit/aguacate2/ingles2/panoramic.htm

Point taken.

Most Avocados I buy are either from Spain or Israel (I prefer the latter).

Well, my favorite fruit - couldn't do without it :toast:

Pennsylvania's entry.

Between Boston Baked Beans and New England Clam Chowdah

.

and scrapple. (Lancaster, PA)

All that is Tex-Mex. And San Antonio chile. And may God have mercy on your soul, if you put beans in chile.:)

To borrow a punchline from LA Story

There are several places.

And by "Hot Dish" I mean just about any type of pot-luck style caserole that's heavy on the butter and/or cream.

And I don't think I have to explain fish jello to you.

Minnesota's just SOOOO lucky, huh???:eyes:

is South Korea. So they're famous for kimchi, which I happen to love. However, there are many foods which I happen to love over here that they are not famous for.

I suppose they're infamous for eating dog stew. It's not bad at all, just a little bit pricey.

My hometown of Edmonton, Alberta, Canada is famous for...??? Nothing at all possibly.

haggis, deep fried mars-bars, but best of all

Cranachan

Ingredients:
3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence or other flavouring of your choice). Serve in tall glasses. A popular variation is to mix in 6oz (one and a half cups) of fresh raspberries. Or use vanilla ice cream instead of cream.

editors (my) note: add the raspberries

Robb Walsh, food editor for the Houston Press has written considerably on the two topics.

In this 6-part epic, he covers the past, present & future of the much maligned "Tex-Mex": www.houstonpress.com/special/texmex.html

In a feature article, "Barbecue in Black and White; Carving the racism out of Texas barbecue mythology"--he challenges the revisionists who over-emphasize the influence of central Texas European immigrants on Texas barbecue at the expense of the African-American cooks. He also includes links (ha ha, she said "links") to good Black barbecue in the Houston area.

www.houstonpress.com/issues/2003-05-01/feature.html

All of which makes the instant oatmeal I'm fixing for breakfast seem a bit dull....

My hometown of Springfield, OH, never gave anything of culinary value to the world -- so I'll go up to Cleveland for a regional treat not to be missed:

The Polish Boy.

A poli boy starts off with a kielbasa, of course. Fry it up. Don't be a sissy, there's no "counting calories" here, you're not going to steam your kielbasa. Fry it.

Put it on a bun with cole slaw and french fries, then drench the whole thing in BBQ sauce. Good sauce. The kind of sauce you get at Whitmore's Barbeque.

Mmmmm-mmmm-mmmm! :9

Pockety sort of meat things. They taste a bit Greek, so I wouldn't be surprised if they were Greek in origin, but for fast food that's good, they can't be beat and it's definitely just a Nebraska thing.

For Connecticut, I don't know if I can thing of a uniquely CT type of food item. There must be something though. :shrug:

I love the way he takes regular accepted Texas, Southern, or Mexican flavors, and presents them in a whole new way. Heaven and Hell cake and so many others.

The man is a genius.

Oh, and the enchiladas verdes at Chuy's!

FSC

Dungeness crabs.

I don't drink much but this is one fine brew!

http://www.atlanticbrewing.com/home.html

COAL PORTER

A superb porter, hearty & dark. This one is a staff favorite, made with pale, crystal, Munich, chocolate, and black malts. The darker malts give Coal its color and rich flavor. We use Target and Willamette hops to yield a very subtle hop flavor in this porter.

We cellar this beer for close to six months before releasing it on the thirsty throngs of fans.

ABV 5.8%

Pilau, which is meat and rice stew
swamp cabbage (hearts of palm)
datil peppers
pompano

there is only ONE 'garbage plate'

yummm. Chesapeake Bay Blue Crabs, crab cakes, MD crab soup...etc, etc