Making a list of regional specialties

[MuskyHopeful]

More than just regional I think, but from Wisconsin.

Nueske's Smoked Meats.

Ahhh, the joys that are Nueske's bacon and hot dogs. It's all good, but those two bring a huge to my face.

Kevin

I like muskies.

[siduri]

Originally Posted by Mezzaluna

Think there's some German influence in that?! The first time I encountered "cannibal sandwiches" was among German-heritage friends in Kenosha, WI. I'd heard of steak tartare and steak Americain; both were more refined dishes. But this was definitely something to be washed down with a cold beer, more likely to be eaten by the guys who'd just come off the line at the auto plant (American Motors in those days!).

Hi Mezzaluna,
I saw soemthing like a very unrefined steak tartare in Belgium - don't remember what they called it but i believe it was something like cannibal something or other. I think it was huge and gross.

[Kbear919]

what is the booya they are talking about from Green Bay?

[Kbear919]

The list so far lets keep it going!!!


St. Louis : toasted Ravioli, St. Paul's Sandwich.....egg foo young on white bread with mayo, lettuce and american cheese (served at cheap Chinese restaurants),Gooey buttercake.....yellow cake with gooey chewy middle....as good-bad as it sounds. Snoots, grilled pig noses
Kentucky: hot brown, mint juilep, burgoo,Derby Pie
Philadelphia :cheese steaks,Hot Pretzels
Chicago: deep dish, Italian beef, Chicago dogs
Maryland: Crabs
Texas: Sweet Potato Pie, Dump Cake, Dr. Pepper Cake, Red Velvet Cake, Corn Bread.
Biscuits and white gravy, red eye gravy, scrapple. Huevos Ranchero. Chips and Salsa, 7 layer dip, Queso, Frito Pie. BBQ, Squeelers, Parisa, Fried Turkey. Corny Dogs, Chicken Fried Steak, Okra, Beef Brisket
N. Carolina: Pulled Pork
Maine: Lobster
South Carolina: Bar-be-que, macaroni pie, collard greens, green beans, fat back, bacon
cornbread, homemade biscuits, sweet potato pies, catfish and crappie deep fried
Alaska: Salmon, King Crabs, Reindeer Sausage, Halibut
Upstate NY : "Garbage Plates"
Western NY : beef on Weck. Hot beef and gravy on a kimmelwick roll sometimes with onions, mushrooms and cheese Ground Steak Sandwiches, home made root beer at Tom Wahls in Avon and Fried Haddock.
San Francisco: Cioppino, Sourdough & Anchor Steam
Florida: Stone Crabs
Iowa: Braised short ribs, briskets, pork chops, corn chowder, corn anything with lots of potatoes. Meat meat meat. Pies pies pies
Reading Pa.: Pretzels & Funnel Cakes, Scrapple
Long Island: Pizza
Wisconsin: Beer, brats, cheese, cranberries,Fried Cheese Curds, kringle pastry from Racine! Green Bay booya
Vermont: Vegetarian and breads
Maui -- poki, taco (squid), fresh ahi, mahi-mahi, Portuguese bean soup, looompia, lomi lomi, POG juice!
Mendocino County -- abalone, crabbing, Mendocino Brewing Company
NJ Boardwalk: Pizza and Saltwater Taffy
Montana: Huckleberry baked goods of any kind. Game meat prepared any way
So. California: real tacos, shredded meat chilli, rellenos, chunky stewed meat burritos
NYC: Pastrami at the Carnegie deli
Minnesota: Lutefisk
Quebec: Smoked Meat , Steak Spices (always best on bone-in rib steaks, probably most Montrealers' favorite cut of steak),Bagels (best from 24-hour bagel shops),Tourtiere,
Poutine, French Canadian Pea Soup, Steamed Hot Dogs, Sugar Pie, Feves au Lard (baked beans),Anything "a l'erable" (with maple syrup), May West & Jos. Louis (snack cakes)
Whippets (marshmallow & chocolate cookies)
Ontario: Italian Veal Sandwiches, Butter Tarts
Memphis....BBQ
Oklahoma: Fried Catfish with Fried Onion Rings with Fried Okra
Southern bayou Louisiana aka Cajun Country.....boudin, andouille, alot of various pork sausages, couchon de la (whole pig roast), gumbos, jambayla
New Orleans: Muffelattas , Pat O's Hurricanes
Massachusetts - lobster and clam chowder, the white stuff, boston baked beans (with molasses), Indian pudding, brown bread (the steamed kind), Quahogs. FRIED CLAMS!!!
Seattle: Seafood, Salmon, Dungeness crab, Fish and Chips, apples, berry desserts,
teriyaki shops everywhere, COFFEE,FRIED CLAMS at Ivar's Acres of Clams
Oregon: Hazelnuts and Berries
Australia:Meat Pies (like ground meat Swanson pies with gravy), Pie floaters (meat pies in a pea soup), Pumpkin soup, Hamburgers with "the lot": pineapple, cheese, beetroot, egg, etc., Pasties (vegetable pies), Toast with beans, Vegemite, Fried egg sandwiches. (hard fried egg) ,Vanilla slice, Pavlova, Ham and pineapple anything.
Guatemala:Pepian (chicken in a lovely mild chili gravy with potato & chayote squash)
Tortiadas (stuffed grilled handmade tortillas with either a cotija cheese or chicharone, lightly soured cabbage and sauces), Whole fried fresh mojara (Tilapia), Garlic soup
Whole chicken rubbed in bullion and deep fried in peanut oil
South Africa: Boboti, koeksusters, boerewors, biltong, melktert.

[Mezzaluna]

From Wikipedia:

The name Booyah likely originated in Green Bay, WI, by the booyah "pioneer" Andrew Rentmeester around 1905. In an article of the Green Bay Press-Gazette dated October 29, 1976, it reads:

Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon -- we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church -- an affair my father also originated -- and that's what people have called it ever since."

The traditional stew is still made in Northeastern Wisconsin at church picnics and county fairs. At some of these events, Booyah-making contests occur, in which local masters of booyah-making compete to make the best tasting bowl of booyah. A local legendary booyah master is Randy Rentmeester, commonly referred to as "Handel" and a descendent of Andrew Rentmeester.

In 1995, William Shatner hosted a Booyah Cook-Off in Grand Rapids, Michigan, which over 2500 people attended.

[Mezzaluna]

From Wikipedia:

The name Booyah likely originated in Green Bay, WI, by the booyah "pioneer" Andrew Rentmeester around 1905. In an article of the Green Bay Press-Gazette dated October 29, 1976, it reads:

Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon -- we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church -- an affair my father also originated -- and that's what people have called it ever since."

The traditional stew is still made in Northeastern Wisconsin at church picnics and county fairs. At some of these events, Booyah-making contests occur, in which local masters of booyah-making compete to make the best tasting bowl of booyah. A local legendary booyah master is Randy Rentmeester, commonly referred to as "Handel" and a descendent of Andrew Rentmeester.

In 1995, William Shatner hosted a Booyah Cook-Off in Grand Rapids, Michigan, which over 2500 people attended.

Maybe someone can delete the extra post above.....

[panini]

When I was a kid, working in one of the family Deli's,NYC, I used to make so many Roast Beef on Rye with Russian Dressing and Cole Slaw.
Where are Hoagies from?

[MuskyHopeful]

Wisconsin-Frozen Custard

The real kind, not some soft serve boardwalk ice milk they call frozen custard, but the kind made famous at stands like Leons, Gilles, Kopps, and Kitt's. Thick and creamy, made from Morning Glory Dairy mix.

Kevin

I like muskies

[shroomgirl]

STL....concretes....Ted Drewes started making frozen custard mixed with addins and turns them upside down to show thickness....it's been around for at least 50 years.
oh how could I forget....STL eats more pork on memorial day than the rest of the USA combined....what does that tell you?!!!! And the local popular cut is called the pork steak....sliced shoulder 1/2" thick, bonein....grilled and served with gloppy red bbq sauce.

S. Carolina....pound cakes
Mississippi, Memphis, probably alot of the south.....banana pudding, pecan pie

So. Louisiana has buttermilk pie
Washington DC has white bean pie
Chess pie is popular in the northern south....

Chrose....I've tried those things...well not actually the slinger, and I think the age of that degree of stupidity is past.

Michigan cherries

*Actually I've got a pretty strong constitution but floating a meat pie in pea soup does not sound good....BAD visualization.

It's interesting to read of all the states around us that have copious quantities of pie.....there is a dearth of pie in our area......it's really depressing.

[oldschool1982]

Shroomgirl, we have concretes here in KC too. Place called Sheridans. They are goooooood!

No one has mention Scraple(sp?) from Philly yet. Hehehe

Beaufort SC has some of the best east coast white shimp you ever netted.
Bluecrabs of the SE coast
Fried Lobster tail in St Simons Island GA
Crabcakes in Charleston
Stone Crab claws in Clearwater Fla
Mississippi Mud pie
Alabama Slammer
Jamaican Jerk
Shrimp Creole and Jambayla in Louisiana
Conch Fritters in Fla
Coconut sticks in Key West
Prailines, Cafe au lait, Beignets in New Orleans
Maui Purple Potatoes
Vidalia Onions
Hush puppies in the south (great story behind these hehehe)
Collard greens and panfried Seabass at Alphonse's Supper Club in Fredricks Island GA
To be continued.....

[panini]

We need to check on the origin of scrapple. but hay, give it to Philly.
How bout Ringers. Field dressed Dove. Jalapeno in the middle of the breast and wrap with bacon. Right into the fire.

[oldschool1982]

Oh Yeah! While I still have a mind....

Until you have had a "Spamwich Hawaiian Style" You ain't lived. LOL!

[fairfieldchef]

Since you have given south Louisiana its own status, which it deserves, then I must throw in this traditional southern delight and a customer favorite at our place in North Louisiana - Grits and Grillades.

[siduri]

are you looking for regional WORLD cooking? That's a whole nother story. I think you would need to publish an encyclopedia - there are so many countries, and so many local regional cuisines within those countries. Italy, alone, small as florida, has dozens of regional cuisines. Even the mix they sell of fresh vegetables cut up and cleaned for minestrone at the outdoor markets in rome varies from neighborhood to neighborhood!

[gXtXa]

Hawaii:

Loco Moco (2 scoops rice, 2 scoops mac salad, 2 eggs any, 2 hamburger steaks, and gravy)
Various other Plate Lunches (lmao)