Best Regional Food

[sanjuro]

I was reading the NY Times about Jerk Chicken, which is close to non-existent in San Francisco but available anywhere in Brooklyn.

Of course, there are burrito places here like there are pizza places back in NYC. And a friend from Ct and I were reminiscing about Grinders, which we didn't even explain to a California girl.

Any regional cuisine which is hard to find in your new locale?

[Westy]

NY Pizza. Best pie around here is Dominoes. :(

SoCal Mexican food. All the Mexican restaraunts here are owned and run by Mexicans but the food still sucks, I'm guessing because they have to cater to the lilly white customers.

Cincinnati style Chili. Nasty stuff but I aquired a taste for it.

[Lowlight7]

Philly Cheesesteaks.

What passes for a cheesesteak around here is a sub roll with steakums and cheese.

A real philly looks like vomit on a hotdog bun, smells so bad it will confuse narc K-9s, and it comes with pickles on the side not because you may not want them, but because you eat them after the sammich to counteract the heinous indigestion you will get.

I do, however, have homemade pupusas, enchiladas, and tamales delivered right to my door at random by Salvadorenos looking to make an extra buck.

[Damo]

You can take a menu from one restaurant, take it to another and order off it here in the French Alps.

Damn 'Savoyarde' food. Its all potatoes, cream, bacon and cheese.

All the damn same.

Mumble mutter....

[Broken_Spoke]

We don't have anything special here in Montana, but when I was in Kansas I was relatively close to Kansas City, which has awesome BBQ joints.

[moff_quigley]

I miss real deal buffalo wings.

[TN]

Here it is brats, polish sausages, cheese (fried chese curds are supposed to be good we have yet to try them), fish frys & of course beer. Thinking of all these things makes my bowels rumble. All the local pizza joints are thin crust despite the close proximity to Chicago. Oh & they put spaghetti in the chili here (yet to try that too).

Back in TN it was all about the BBQ (pork only...shoulder & ribs), fried catfish & fried chicken.

[Broken_Spoke]

Oh & they put spaghetti in the chili here (yet to try that too).

I was under the impression that was Cincinnati style. I, like Westy, am not much of a fan.

[OGRipper]

Its all potatoes, cream, bacon and cheese.

Trying to see the problem with that...those are four very good things.

:monkeydance:


Every now and then I order a "grinder" at the sub shop and people look at me like I'm nuts.

Personally I think there is plenty of fine pizza in the bay area. But don't get me started on bagels or pastrami...

[skinny mike]

i have yet to find a place that has good fried seafood in vermont.

now i'm craving something from the clam box or woodman's. mmmm....

[SkaredShtles]

<snip>
now i'm craving something from the clam box
:rofl: :rofl:

[OGRipper]

i have yet to find a place that has good fried seafood in vermont.

now i'm craving something from the clam box or woodman's. mmmm....

Oh man I really do miss the New England clam and lobster shacks. Good fried clams and lobster rolls...awesome. There are some pretenders out here but they just don't get it.

[-Devil-]

meh ... i will stick with my creole food ... and cajun food ...

[sanjuro]

meh ... i will stick with my creole food ... and cajun food ...

What I miss is cheap soul food. You know all-you-can-eat fried chicken for $6.

[Damo]

Trying to see the problem with that...those are four very good things.

:monkeydance:



Nope, you are correct, very fine ingredients indeed. As a tourist for a week, you will love the food here. It is delicious.

Live here for 7 years and you will know what I mean...

[TN]

That depends who you ask. If they are from Milwaukee they say one thing & if they are from Cincy they say another. But there is a place here called "Real Chili" who claim to be the inventors. Although the first time I had it was in Cincy & it was the blandest most awful chili ever.

I was under the impression that was Cincinnati style. I, like Westy, am not much of a fan.


I miss Cajun & Creole food too. I have tried a few po-boys here but they never get them right. I would kill for some nice gumbo & an oyster po-boy.

[OGRipper]

Nope, you are correct, very fine ingredients indeed. As a tourist for a week, you will love the food here. It is delicious.

Live here for 7 years and you will know what I mean...

Yeah yeah, cry me a river. Not much sympathy for your life in the Alps there pal.

(Yes, jealous.)

:cheers:

[SkaredShtles]

Chinese food. There is NO good Chinese here that I know of... :(

And yeah - Damo - cry me a friggin' river too... :mad:

[BMXman]

Any regional cuisine which is hard to find in your new locale?


so far this place sucks for Mexican food...I pretty much have to make it myslef...D

[Westy]

I was under the impression that was Cincinnati style. I, like Westy, am not much of a fan.

Cincinnati style isn't just chili on spaghetti. It uses different spices including cinamon. Other than a bottle of hotsauce on the table I don't think there are any peppers to be found. It really shouldn't be called chili at all.

To set the record straight I like the stuff now.

[BMXman]

I was reading the NY Times about Jerk Chicken, which is close to non-existent in San Francisco ?

My wife an I used to go to a place that was pretty good in SF. I can't remember the name I'll ask her and get back to you...D

[Westy]

We have plenty of BBQ joints around here but they all use molasses based sauce. I loves me some Carolina style vinegar bases sauces.

[SkaredShtles]

We have plenty of BBQ joints around here but they all use molasses based sauce. I loves me some Carolina style vinegar bases sauces.
I recently had some Carolina-style BBQ sauce... it was really tasty. :thumb:

[Damo]

Yeah yeah, cry me a river. Not much sympathy for your life in the Alps there pal.

(Yes, jealous.)

:cheers:



And yeah - Damo - cry me a friggin' river too... :mad:

Bah!!!:shakefist:

[SkaredShtles]

Bah!!!
I can still remember vividly the creamy-mushroom crepe I had in Cham... like it was yesterday. :drool: :drool: :drool:

[KavuRider]

Of course, there are burrito places here like there are pizza places back in NYC. And a friend from Ct and I were reminiscing about Grinders, which we didn't even explain to a California girl.

Any regional cuisine which is hard to find in your new locale?

Grew up in Vermont, had a local place that made the best Grinders. People here in AZ just give you a blank stare when you mention it...

Good seafood, my family used to go to Cape Cod every year. Not much out here.

[Cash-Money]

Definitely a topic I can relate to... I grew up in Vancouver BC and was raised on east indian, thai, vietnamese, REAL chinese food & dim sum. All things that were unheard of in the Seattle-area where I moved to, save for maybe thai food. However the mexican food was top notch if you knew where to go, something I miss dearly having moved back to Vancouver. You just can't win.

[-Devil-]

What I miss is cheap soul food. You know all-you-can-eat fried chicken for $6.

there are a couple places around me that come close to that .. not the all-you-can eat tho ... but 6 bucks for a plate with 3 peices of fried chicken, some greens, rice n gravy, butter beans, and a big slice of cornbread ... mmmmm

[pnj]

Definitely a topic I can relate to... I grew up in Vancouver BC and was raised on east indian, thai, vietnamese, REAL chinese food & dim sum. All things that were unheard of in the Seattle-area where I moved to, save for maybe thai food. However the mexican food was top notch if you knew where to go, something I miss dearly having moved back to Vancouver. You just can't win.

I'll give you that the indian food isn't the best here, but did you try the international district for asian food? I can't imagine you couldn't find something good there. I can't stand tenticals and hooves and other "weird" things and my food so I stopped eating in that part of the city....

[TrailMonkey]

As everyone knows the world revolves around Texas.
Tex-Mex and BBQ is the BEST.
And I'll tell you a little secret....Blue Bell Ice Cream.

[BurlyShirley]

As everyone knows the world revolves around Texas.
Tex-Mex and BBQ is the BEST.
And I'll tell you a little secret....Blue Bell Ice Cream.


TX BBQ?

GMAFB. North Carolina or Memphis style is better any day of the week.

I guess Texas might have the best "Tex-Mex" though. Imagine that... :clue:

[BikeMike]

I was reading the NY Times about Jerk Chicken, which is close to non-existent in San Francisco

If you're craving jerk chicken and find yourself down near Menlo Park, check out Back-A-Yard. It's a hole in the wall, but affordable and tasty.

[Broken_Spoke]

And I'll tell you a little secret....Blue Bell Ice Cream.

Let me tell you something you warped little Texas monkey. Wilcoxson's will kick you little Blue Bell all over town.

[SkaredShtles]

TX BBQ?

GMAFB. North Carolina
Mmmm... I had a smoked pork shoulder yesterday doused with some good ol' Carolina BBQ sauce. :drool:

[Greyhound]

Mmmm... I had a smoked pork shoulder yesterday doused with some good ol' Carolina BBQ sauce. :drool:

I'm sure the pork was awesome, and the BBQ sauce might have had North Carolina in the title, but we here in NC are proud of not using "sauce" on our BBQ. Here's how you tell the difference:

Eastern style BBQ is characterized by its use of a large portion of the hog -- a lot of the fat is left on and so is the crispy skin. That is all chopped together and doused with a cider vinegar/red pepper/spice mixture. It is smoked over a hickory wood fire-not over a propane grill. A clearly superior pork in all shape and form.

Lexington style --or the style most of the rest of America is familiar with is the use of the pork shoulder, rendered free of fat and left utterly tasteless....so some freakin' red sauce using ketchup, brown sugar and a bunch of crap is used to try and bring life back to something you just killed.

Taste the meat, not the sauce.

[Sandro]

Definitely a topic I can relate to... I grew up in Vancouver BC and was raised on east indian, thai, vietnamese, REAL chinese food & dim sum. All things that were unheard of in the Seattle-area where I moved to, save for maybe thai food. However the mexican food was top notch if you knew where to go, something I miss dearly having moved back to Vancouver. You just can't win.

I went to college in Vancouver and i also miss all the great asian food. Over here i can't get sh!t, no decent Thai, just average Sushi, only westernized chinese food and most importantly no decent mexican food (i lived in california for a while too). Oh yeah and pastrami, there's no decent pastrami/montreal smoked beef, not even with all the immigration from eastern europe. The only good regional dish here i can think of is Sauerbraten (http://en.wikipedia.org/wiki/Sauerbraten).

[Jeremy R]

Bwhahahahhahahahahaha.
You tell him Greyhound.
SS just got a taste of his own medicine.

Hey SS, I hope you enjoyed a refreshing Coors Light with your pork shoulder you Redneck! :rofl::rofl:

[Sandro]

I'm sure the pork was awesome, and the BBQ sauce might have had North Carolina in the title, but we here in NC are proud of not using "sauce" on our BBQ. Here's how you tell the difference:

Eastern style BBQ is characterized by its use of a large portion of the hog -- a lot of the fat is left on and so is the crispy skin. That is all chopped together and doused with a cider vinegar/red pepper/spice mixture. It is smoked over a hickory wood fire-not over a propane grill. A clearly superior pork in all shape and form.

Lexington style --or the style most of the rest of America is familiar with is the use of the pork shoulder, rendered free of fat and left utterly tasteless....so some freakin' red sauce using ketchup, brown sugar and a bunch of crap is used to try and bring life back to something you just killed.

Taste the meat, not the sauce.

Nom nom nom, this barbecue style intrigues me, but it seems like this ketchupy west and vinegary east division even applies to NC itself: http://www.washingtonpost.com/wp-dyn/content/article/2005/05/22/AR2005052200866.html

[stosh]

I miss true mexican food here in NY. There are some good places but in my travels in Cali they always seemed to have the best Salsa with their food out there and the salsa sucks around here. Aside from that I can't seem to find any truely unique burger joints in this part of NY down in PA they have some good ones so it's not all that bad.

Aside from that I'm pretty content with the variety of cuisine in this area.


EDIT: Oh and we don't have ANY good BBQ joints up here. A few try but apparently they all suck from what southerners tell me.

[Fshflys]

While at Sea Otter a couple years ago, saw a Viet place called Pho King, had to try it with a name like that. It was only Phoking ok

[SkaredShtles]

I'm sure the pork was awesome, and the BBQ sauce might have had North Carolina in the title, but we here in NC are proud of not using "sauce" on our BBQ. Here's how you tell the difference:

Eastern style BBQ is characterized by its use of a large portion of the hog -- a lot of the fat is left on and so is the crispy skin. That is all chopped together and doused with a cider vinegar/red pepper/spice mixture. It is smoked over a hickory wood fire-not over a propane grill. A clearly superior pork in all shape and form.
My buddy smoked (he used alder to smoke it) the whole shoulder... there was a lot of fat. And he didn't "sauce" the pork while it was smoking it had some sort of rub on it he likes to use. And he simply had a mason jar of very vinegar-y "sauce" that he had made and referred to as "Carolina-style"... which I used liberally and ended up gorging on the pork. :drool:

But I'll concede it may not have been true "Carolina" BBQ pork. :D

[Westy]

My buddy smoked the whole shoulder... there was a lot of fat. And he didn't "sauce" the pork while it was smoking it had some sort of rub on it he likes to use. And he simply had a mason jar of very vinegar-y "sauce" that he had made and referred to as "Carolina-style"... which I used liberally and ended up gorging on the pork. :drool:

But I'll concede it may not have been true "Carolina" BBQ pork. :D

The hog needs to baste in a pool of **** from 5000 other pigs to taste authentic.

[SkaredShtles]

<snip>
Hey SS, I hope you enjoyed a refreshing Coors Light with your pork shoulder you Redneck! :rofl::rofl:
I was drinking Odell's IPA for a change.

I had a mojito, too.

:D

[Fshflys]

Used to be a Deli in Laguna Beach, Stottlemiers, great sandwiches made by cute girls. What was best was the names of the sandwiches; (this was in the '70s)
Uncle Sam - Red Cabbage, White Tuna & Blue Cheese
Don Rickles - Tongue, Horseradish on Jewish Rye
Lyndon Johnson - Baloney on White
Liz Taylor - Turkey Breast, Cranberries
Richard Nixon - with this one you never know what you'll get
plus many others

[BadDNA]

We have plenty of BBQ joints around here but they all use molasses based sauce. I loves me some Carolina style vinegar bases sauces.

Nail on the head. Carolina vinegar based bbq is the best. Too bad nobody up here in NE gets it. There are a couple that are ok, Redbones, Blue Ribbon, Tennessee's but most "bbq" joints here in New England are slopping tomato based sweet sauce on a piece of grilled meat and calling it bbq.

[Westy]

Nail on the head. Carolina vinegar based bbq is the best. Too bad nobody up here in NE gets it. There are a couple that are ok, Redbones, Blue Ribbon, Tennessee's but most "bbq" joints here in New England are slopping tomato based sweet sauce on a piece of grilled meat and calling it bbq.


No matter the style any sauce should be on the side. The meat should be able to stand on its own.

[BadDNA]

No matter the style any sauce should be on the side. The meat should be able to stand on its own.

True, when I bbq I usually leave the sauce on the side, half the time it stays there.

[N8]

a dry rub on ribs is my-tee-fine too!

[TN]

Another good on here is the "butter burger"....yes, they put butter on the burger. And they love frozen custard here too.

http://www.hamburgeramerica.com/butterburger.jpg

[SkaredShtles]

No matter the style any sauce should be on the side. The meat should be able to stand on its own.
If it can stand on its own... you'd better cook it a little more. :D

[stinkyboy]

Grew up in Vermont, had a local place that made the best Grinders. People here in AZ just give you a blank stare when you mention it...

Good seafood, my family used to go to Cape Cod every year. Not much out here.

Aren't you forgetting something?

http://www.wickenburgnews.com/images/filibertos%20logo.jpg

http://farm3.static.flickr.com/2108/2421502732_02590cec14.jpg?v=0

:dead:

[stevew]

bbq of either flavor in nc makes me a happy person.

[muchojackdaniel]

southern cooking. ive lived in orange county for 16 years and have never had it

[MikeD]

North Carolina BBQ is the only way to go...until I tried South Carolina style, with a mustard-based sauce instead of purely vinegar. Un-****in-real. Got it from a place in Salem VA.

DC has no good food IMHO.

I miss Mexican from SoCal and a bit of NorCal. I miss good pizza and Jamaican from the Northeast. I miss good BBQ from the south. I'm in a culinary nowhere-land.

Except for Ethiopian. We have some AWESOME Ethernopian places. I find myself eating a lot of raw beef these days. Some pretty good kabob joints and Lebanese dives/restaurants, too, which is good b/c I can live off of that. But I miss my schwarma joint on Kearny in SF just south of Pine. And I'd kill to turn a Starbuck's, just one, into a Peet's.