Regional or ethinic food favorites....

[Dark Horse]

Coming from Longa Guyland, I miss Buttered Rolls!!!!!!! Kaiser rolls-Crunchy outside, soft inside covered with so many poppy seeds they were black on top
Proper Pizza, Natural casing Hot dogs. Kielbasa straight from the smoker of the Polish Butchershop. If you didn't pre order you were NOT getting any. Buckets of Clams. The ones surviving the Buckets, in the Clam bakes on the Beach
Stuff I can find now Polly-o and BoarsHead
Stuff thats everywhere and everyone seems to have messed it up and makes them TINY - Bagels

[Kurt (Indiana)]

[quote="Dark Horse"]
Proper Pizza, Natural casing Hot dogs. /quote]

DH, When I lived in NJ (and was single), I would drive from Matawan to Long Branch for the taste of Max's Famous natural casing hot dogs. They were only $.85 and gas was less that $.40/gal.


Now the dogs are $3.45 and gas isn't far behind.

[BrwBier]

Well, I'm from Wisconsin, Sheboygan to be exact. The bratwurst capitol of the world. Everyone should come to Sheboygan for a "brat fry" at least once in their lives.
Brwbier[/list]

[devigata]

I could sit at any table for hours as long as it was covered with newspaper and had a bushel of REAL Maryland blue crabs on it with a cooler of cold beer nearby. Floridians just don't know how to make 'em...



Whenever I order them with "Old Bay only", their eyes roll back in their sockets. I'll never forget the poor waitress asking me if I knew how to clean a crab. HA! I've been doing that for nigh on forty eight years.

[Roly Nelson]

Since my folks came over on the boat from Sweden before I was born, I can remember well the many Svensk dishes my Mom made while I was growing up in the midwest.
There were Swedish pancakes, luke fisk, lefsa, sweet brown beans, potato pancakes, boiled potato dumplings, blood pudding and such. The spiciest food in our house was a radish.......no peppers, no salsa, no nothing. Kind of like Heikki is used to at his Finnish dinner table.....:-)
Roly

[mikeschn]

Well, I'm from Wisconsin, Sheboygan to be exact. The bratwurst capitol of the world. Everyone should come to Sheboygan for a "brat fry" at least once in their lives.
Brwbier[/list]

Is there any relation to the bratwurst that they serve in Germany? If so, I'll be right over!!!

Mike...

[BrwBier]

Most of the brat recipes are German in origin. Why not come over to "Cooler By the Lake "and find out for your self.
Brwbier

[Eunice]

Regional Favorites...
Humboldt Bay Oysters, Halibut, Salmon, Abalone, Razor Clams & Humboldt Dungeness Crab.
BTW-Crab season opens in three days.

This is a great list. Kenny and I had crab for my birthday. it is soooo good.
Memories are my mom making me chocolate gravy. i would eat it with anything/everything.

[zelix]

I crave Gyoza. I can eat my weight in them at a sitting.
Japanese dumplings.

http://importfood.com/recipes/gyoza.html



and

Tunkatsu~ fried pork cutlets...


How to make:
http://www.bento.com/tr-tonk.html


Don't forget the tonkatsu sauce.

[Jiminsav]

the secret of a south jersey cheese steak is the bread. only bread baked in an Italian bakery and left sitting out on the stoop in the early morning hours can make a true jersey cheese steak..and home made peirogies ...OMG, i'd kill for a dozen or so of them.

[tinksdad]

the secret of a south jersey cheese steak is the bread. only bread baked in an Italian bakery and left sitting out on the stoop in the early morning hours can make a true jersey cheese steak..and home made peirogies ...OMG, i'd kill for a dozen or so of them.

I didn't make pierogies today; but I did make a big batch of gawabki (cabbage rolls for those who don't recognize the Polish name). And to think when I was just a lad, I couldn't stand them; now I can't get enough.

[Laredo]

genuine Texas brisket ...

and yes, venison has a brisket. It's not as fatty as beef, but if you cook it slow (indirect heat) and use a fair amount of mopping sauce, it's good as can be.

about those biscuits -- there are many ways to make them but a classic recipe and technique that I have always had good luck with is this one.

http://www.recipezaar.com/James-Beards-Cream-Biscuits-255250

as far as cutting butter into flour -- that's what you have to do to get decent pie dough.

[Jazzy Lynn]

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

Mandy, my sister and I just finished making 10 dozen tamales. It's a lot of work and every year we say we won't ever do it again. But then Christmas comes around and we find that we need our tamale fix. I'm such a chili junkie. We'll have posole, beans, and red chili also and I'll be making bizcochitos tomorrow. Good thing Christmas is only once a year or I'd be as big as a house.
Merry Christmas to all!
Barbara

[goldcoop]

Scrapple!

Cheers,

Coop