Regional Cuisine

[SkateSand]

They have quite a few clam chowder contests in northern California - especially surprising when they aren't even on the coast. We try and hit them all. And there is always at least one contestant who submits red clam chowder.

 

[Slushee]

In the part of America where I grew up, we had koolickles made by soaking pickles in Kool-Aid. I remember liking them, but they're probably a bad idea for anyone on low-sodium or -sugar diets!

 

[Stefanie]

In the part of America where I grew up, we had koolickles made by soaking pickles in Kool-Aid. I remember liking them, but they're probably a bad idea for anyone on low-sodium or -sugar diets!

Never heard of that, but I'm intrigued! Kind of reminds me of pickled watermelon I see at the Amish market.

 

[Cachoo]

In the part of America where I grew up, we had koolickles made by soaking pickles in Kool-Aid. I remember liking them, but they're probably a bad idea for anyone on low-sodium or -sugar diets!

Where is this? Interesting take on the sweet and sour.

 

[clairecloutier]

Really liked that from Hauer/Starr. So well matched and strong skating skills. I think this is the first time I’ve seen them; I missed them on the JGP this year.

 

[once_upon]

Really liked that from Hauer/Starr. So well matched and strong skating skills. I think this is the first time I’ve seen them; I missed them on the JGP this year.

I think you are in the wrong thread.

 

[clairecloutier]

I think you are in the wrong thread.

Uh-oh

 

[Karen-W]

In the part of America where I grew up, we had koolickles made by soaking pickles in Kool-Aid. I remember liking them, but they're probably a bad idea for anyone on low-sodium or -sugar diets!

I have a sinking suspicion that if I shared this idea with both older and younger nieces they would decide they need to try this out. They both love their pickles!

 

[Slushee]

Where is this? Interesting take on the sweet and sour.

Mississippi. If you want to make koolickles, the traditional way is to drain and reserve the pickle brine, dump Kool-Aid powder into the jar, and pour the brine back in. I mostly remember people using the cherry flavor.

Another regional food was the slugburger, but I don't think I ever ate one.

 

[Icetalavista]

Not sure how unique these are to Minnesota, but here goes:
Chicken wild rice soup
Beer cheese soup
Cheese curds in many flavors. I have Cajun flavored at the moment
Bratwurst in many flavors (cheese added, even peanut butter added)
Tater tot casserole

 

[Cachoo]

Not sure how unique these are to Minnesota, but here goes:
Chicken wild rice soup
Beer cheese soup
Cheese curds in many flavors. I have Cajun flavored at the moment
Bratwurst in many flavors (cheese added, even peanut butter added)
Tater tot casserole

I’m a big fan of Amy Thielen and her focus on Minnesota. She had a show on the Food Network years ago and one show focused on ring bologna lunches at the family meat market. I always thought of bologna as the prepackaged stuff but this looked different and delicious. I don’t know if this is a thing in Minnesota or just Amy.

 

[once_upon]

I just Google. It looks like a sausage ring mom used to make with cabbage. The history seems to originate from Bologna Italy but appeared in German immigrate communities in the US.

 

[Lizziebeth]

This is funny. Next week I am meeting up with friends for our annual baloney lunch. There is a bar near here that does it every Wednesday! It involves ring baloney and a bunch of side dishes such as macaroni and cheese, sauerkraut, beans and, of course, dessert.

I live in Minnesota

 

[Badams]

Resurrecting this thread and drooling over the WNY food mentions. Also asking, are pizza subs a thing anywhere else? My hubby grew up in Eastern New York, and has only had a pizza sub where we live now, in Western New York. To me, that's shocking. Please tell me that he's just a hermit, and pizza subs are a thing in your world.

 

[peibeck]

Near St Louis here, and our most famous regional foods are:

Toasted ravioli (which aren't toasted but deep fried). Prepackaged frozen ones are terrible, but fresh pasta ones are okay. Must be served with marinara.

Concretes: Now known all over the country as Blizzards at Dairy Queen, though originally (and at better places around here) made with frozen custard, not soft serve.

Gooey Butter Cakes: a shortbread base, covered with a gooey, VERY sweet layer of sugar, eggs, vanilla, butter (and sometimes cream cheese) which is whipped for quite some time then baked, which creates the gooey layer and a meringue type top. Then it's dusted with powdered sugar because it's just not rich enough.

BBQ Pork steaks: The pork butt (shoulder really) is cut into steaks then slowly bbq'd to make it tender and slathered with bbq sauce throughout the cooking process.

St. Paul Sandwich: a Chinese restaurant staple, it's an egg food young patty fried (can add a protein like chicken or shrimp) in a wok, then served on soft white (i.e. Wonder Bread) with tomato, lettuce, pickle, onion, and mayonnaise (and sometimes bean sprouts, though usually they are in the patty). As a teen I loved these, now I think they are totally vile.

Gerber sandwich: an open face sandwich that is usually on Italian loaf or French baguette slathered with garlic butter, topped with ham (traditionally, but could also be roast beef), and provel or provolone cheese and a sprinkling of paprika and Italian seasoning, then put into a salamander or oven til bubbly hot.

 

[myhoneyhoney]

My area does chili in a sourdough bowl. We also do clam chowder in a sourdough bowl. Yum!!!

 

[PRlady]

Resurrecting this thread and drooling over the WNY food mentions. Also asking, are pizza subs a thing anywhere else? My hubby grew up in Eastern New York, and has only had a pizza sub where we live now, in Western New York. To me, that's shocking. Please tell me that he's just a hermit, and pizza subs are a thing in your world.

Pizza subs are totally a thing in Philly and South Jersey. Ventura’s on the beach in Margate is the food of the gods.

 

[Winnipeg]

Pizza subs are normal here too.

BTW, earlier there was talk of feta cheese and watermelon. I have made a salad like that with onion and black olives. It is actually really good. It is not a family tradition or local tradition but I saw a recipe and tried it.

Blizzards are great and readily available wherever there is a DQ.

Perogies are a big tradition here due a large Ukrainian population. They can be really good too.

 

[Judy]

Pizza subs are normal here too.

BTW, earlier there was talk of feta cheese and watermelon. I have made a salad like that with onion and black olives. It is actually really good. It is not a family tradition or local tradition but I saw a recipe and tried it.

Blizzards are great and readily available wherever there is a DQ.

Perogies are a big tradition here due a large Ukrainian population. They can be really good too.

One of my best friend’s dad was born in Canada but older siblings and friends born in Poland when WW2 was happening.. Last summer she took her daughter back to Poland before she started university - still have some family there and she said that perogies/food etc were amazing. I can only buy store bought ones = not that great.

 

[Icetalavista]

Actually cinnamon rolls and chili sound yum. The sweet and spicy combo. The most common side with chili is cornbread, but someone from Cincinnati would beg to differ lol

 

[Icetalavista]

And I have a question for Pennsylvanians: remember the movie Silver Linings Playbook, where the mom was talking about “homemades” at the football watching party? What are they?

 

[Simone411]

I don't know if it's a tradition where I live, but I do know that in my town a lot of my friends including me love Mexican Cornbread with Cabbage Roll soup and pinto beans on the side.

And boiled crawfish with corn on the cob and potatoes is a favorite all around Louisiana. Another common food is seafood gumbo over rice and cornbread.