Regional or ethinic food favorites....

[madjack]

...lets see, there is smoked possum, roasted coon, stuffed with sweet taters, nutria under glass and of course, that perennial favorite...armadillo on the half shell...mmm mmm mmm...
madjack

[tinksdad]

...lets see, there is smoked possum, roasted coon, stuffed with sweet taters, nutria under glass and of course, that perennial favorite...armadillo on the half shell...mmm mmm mmm...
madjack

HMMMM!!! Sounds like "Roadkill Cook Book Version 2".
Should I just pick up whatever I see alongside the road for LCG IV??

[madjack]

...lets see, there is smoked possum, roasted coon, stuffed with sweet taters, nutria under glass and of course, that perennial favorite...armadillo on the half shell...mmm mmm mmm...
madjack

HMMMM!!! Sounds like "Roadkill Cook Book Version 2".
Should I just pick up whatever I see alongside the road for LCG IV??

...yeah, you got it...don't wanna waste anything in these daze and times ......................

[Classic Finn]

...lets see, there is smoked possum, roasted coon, stuffed with sweet taters, nutria under glass and of course, that perennial favorite...armadillo on the half shell...mmm mmm mmm...
madjack

Madjack - Happy Thanksgiving, Im wondering if you really eat possum?
Its so strange sounding.. is it good? Exotic for sure

Classic Finn

[tinksdad]

...lets see, there is smoked possum, roasted coon, stuffed with sweet taters, nutria under glass and of course, that perennial favorite...armadillo on the half shell...mmm mmm mmm...
madjack

Madjack - Happy Thanksgiving, Im wondering if you really eat possum?
Its so strange sounding.. is it good? Exotic for sure

Classic Finn

I can't speak for MJ; but I have had what some may call non-traditional foods in the past. Beaver tail, woodchuck cooked in a bearing oven where I worked at the time, caribou, grizzly steaks. It's all fantastic!!

It's all a matter of taste. I know people who won't eat beef heart; but don't have a problem with the rest of the cow.

[Classic Finn]

Now this fella sure better stay in dat ol tree.



Where,s the salt and pepper and additional spices?

[Joseph]

I once killed a possum with every intention of eating it. But the thing was so filthy and nasty I just couldn't.

Squirrel OTOH...

Joseph

[Miriam C.]

I once killed a possum with every intention of eating it. But the thing was so filthy and nasty I just couldn't.

Squirrel OTOH...

Joseph

Miss Loudie, the ancient lady who cooked the one I tasted said you had to catch them and feed them rabbit food for a few weeks. Then you really have to boil and bake it to get the grease out. It really tasted like candied duck.

[caseydog]

Well, I can cook real Italian, so that's not an issue.

But, what I can not do is a real Philadelphia Hoagie. Cheesesteak is no problem, but I can not buy or make a true Phiily Hoagie.

My other favorite food is REAL Cajun. There is a lot of pseudo-cajun out there, where they just throw tons of hot spices in the food to burn your mouth. But, real cajun is a perfect blend of heat and flavor. Real cajun spice sneaks up behind you and warms you up without you ever feeling it coming.

I used to go duck hunting, and bring the cleaned ducks to my friend's genuine cajun mother and she would make a big pot of duck gumbo. Oh, man, that was the best food in the world.

Those are my "ethnic" favorites.

CD

[Kurt (Indiana)]

I grew up (through 20 years old) in Western NYS. I remember "White Hots" at the lake house (not ours). There were "red Hots" and White Hots". They looked like veal Brats and tasted totally different from normal "Hot Dogs".

After I moved to Central Jersey (21-26 years old) I got used to the New York Style Pizza. It was usually sold by the slice in town and it was generally eaten "folded" so you only needed one hand. Taste was great. Even the Cheese pizzas were good.
Natural casing Hot Dogs were also one of my favorites.

In Phildelphia (26-32years old), the famous Philly Cheeses Steaks were one of my favorites. Another regional favorite was the hot pretzel venders that would come into the office building and sell them in the morning. The whole building smelled great in the morning.

Since I now live in Indiana, (33-63) I miss things like Pepperoni/cheese breads. NY style pizza and cheese steaks.
In our immediate area "ethnic Food" does not last long. We actually had "Nathan's Famous (natural casing Franks) in our local markets. This lasted about 3 weeks and suddenly they disappeared from the shelves. Now we only have skinless hot dogs. They taste good but the crunch that the casing has gives the dogs a special feel.

One of the local foods are the huge breaded tenderloin sandwiches. The first time I saw one, I thought it was a pizza in a bun. They have a good deep fried taste and there is nothing like deep fried pork fat.

Sausage gray and biscuits are another regional favorite.

Even with all of the foods I miss, I can still find authentic "Ethnic" foods in the larger towns. It hasn't stopped me from gaining weight and maintaining my appetite. I just love to eat. If I can't find what I want, the Internet always has a recipe that will satisfy the "ethnic" appetite.

[tinksdad]

I grew up (through 20 years old) in Western NYS. I remember "White Hots" at the lake house (not ours). There were "red Hots" and White Hots". They looked like veal Brats and tasted totally different from normal "Hot Dogs".

After I moved to Central Jersey (21-26 years old) I got used to the New York Style Pizza. It was usually sold by the slice in town and it was generally eaten "folded" so you only needed one hand. Taste was great. Even the Cheese pizzas were good.
Natural casing Hot Dogs were also one of my favorites.

In Phildelphia (26-32years old), the famous Philly Cheeses Steaks were one of my favorites. Another regional favorite was the hot pretzel venders that would come into the office building and sell them in the morning. The whole building smelled great in the morning.

Since I now live in Indiana, (33-63) I miss things like Pepperoni/cheese breads. NY style pizza and cheese steaks.
In our immediate area "ethnic Food" does not last long. We actually had "Nathan's Famous (natural casing Franks) in our local markets. This lasted about 3 weeks and suddenly they disappeared from the shelves. Now we only have skinless hot dogs. They taste good but the crunch that the casing has gives the dogs a special feel.

One of the local foods are the huge breaded tenderloin sandwiches. The first time I saw one, I thought it was a pizza in a bun. They have a good deep fried taste and there is nothing like deep fried pork fat.

Sausage gray and biscuits are another regional favorite.

Even with all of the foods I miss, I can still find authentic "Ethnic" foods in the larger towns. It hasn't stopped me from gaining weight and maintaining my appetite. I just love to eat. If I can't find what I want, the Internet always has a recipe that will satisfy the "ethnic" appetite.

I was 53 when I left western New York. Nobody can make chicken wings like Frank & Theresa @ the Anchor Bar. Pizza.... well what can I say? It's all about the local availability of the ingredients. Buffalo had the Sorrento Cheese factory right there on the Lackawanna border Pepperoni was made in Cheektowaga. And you couldn't walk anywhere more than a block or two and not hit a local pizzeria. A Friday fish fry at the local gin mill wasn't catfish. You had a choice of pike or haddock. We won't even go into Roast Beef on Kummelwick or fresh Polish sausage (Wardinski's or store brand, it didn't matter). The last time I went to visit my Dad, I think I had about 9 pounds of sausage in my suitcase for the return trip. That must have driven the drug dogs in the baggage area crazy!!!

But in the end, it's all about where you are at now and what you have available. When you can get back to where the things you remember are; enjoy them then and foster the memories. Unlike trying to make the Dreamsicles they sell now taste like the Creamsicles when I was a lot younger than I am now.

.... "at the lake house"

must be thinking of the WMU Club. Just trying to jog some memories!!

[mandy]

I just had my Mom's pork red chile. It was hot but not too hot too kill your taste buds.

For Christmas we have Pasole (hominy (sp?) and pork stew), Tamales, and bizcochitos (Anise and cinnamon suger cookies).

Mmmmmmm

Mandy

[csmith]

SwissArmyGirl if you ever need a fix I can get it here and ship you some. I love spiedies with venison and sausage grilled and basted then pulled into a nice fresh roll.

I love to cook and find new things but my roots always go to Italian like the chef that taught me. Baked ziti and crusty bread or a real Italian deli sandwich with Soppressata...ok now I want one.

Christopher

[csmith]

I grew up (through 20 years old) in Western NYS. I remember "White Hots" at the lake house (not ours). There were "red Hots" and White Hots". They looked like veal Brats and tasted totally different from normal "Hot Dogs".
.

Zweigle's natural casing white and red hots....love 'em How many pounds you want me to bring you and the tearup in June? If only I had the extra room, oh wait I drive a bus. Local deli ships them by air packed in dry ice. All over the country. Incase you can't wait.

Christopher

[Rick Sheerin]

I grew up (through 20 years old) in Western NYS. I remember "White Hots" at the lake house (not ours). There were "red Hots" and White Hots". They looked like veal Brats and tasted totally different from normal "Hot Dogs".
.

Zweigle's natural casing white and red hots....love 'em How many pounds you want me to bring you and the tearup in June? If only I had the extra room, oh wait I drive a bus. Local deli ships them by air packed in dry ice. All over the country. Incase you can't wait.

Christopher

Here in Central NY, it's Hoffman NC Franks and Coneys (white hots )and Hinderwadel salt potatos.
Farther east down the road where I'm from-Utica,NY some of the local favorite foods are chicken riggies, mushroom stew, and tomato pie (no it's not pizza ), washed down with a Saranac beer.