This isn’t the first time I’ve heard of these. What exactly are they? My Spiedie-Sense is tingling!
You’re right. I apologize. I was feeling snarky.
The coasts seem to have more defined cuisine with names: Manhatten clam chowder, San Francisco sourdough bread, and so forth. But there are a lot of good, hearty, tasty meals from the middle of the country, too!
A Spiedie (also spelled Speedy, Speedie, and any other plausible way) is made of meat that has been marinated in a special sauce (Oil, Vinegar, and various spices – it resembles Italian dressing, but don’t dare call Spiedie Sauce that), then grilled on a skewer (a la shish-kebab. But meat only). When it’s done, it’s scraped off the skewer and onto a Kaiser roll.
The meat can be of various kinds. Classic Spiedie’s are made with lamb, which suggests to me a Greek origin for these. The ones I used to get when bar-hopping summer evenings in Binghamton were pork. But the best ones , the ones you got in the char-grill stands, were made of beef.
I used to see spiedies in Binghamton and its companion cities of Endicott and Johnson City and nearby Elmira, New York. I’ve been told that they have them in Ithaca. There used to be a restaurant in Melrose, Massachusetts that I saw on an old city map called “The Spiedie House” which I assume served these, but it’s long gon now (If it did sell them, it’s the farthest outpost I’ve heard of from Spiedie Central in Broome County, N.Y. You can get bottles and jugs of Spiedie Sace in the supermarkets of Binghamton. Someone sent me a spiedie kit from there, complete with skewers. Now wth the wonder o the internet ou can order the stuff online.
What? No Tex-Mex? When we have out-of-town guests, day 1 is always Texas barbecue (Goode Company or if they are adventurous, pork ribs at Williams Smokehouse). Day 2 is invariably Tex-Mex (I prefer some of the smaller places although my wife likes Ninfa’s). Step outside of Texas and the Tex-Mex quality drops drastically, by the way. It mostly has to do with authentic meat cuts and fresh tortillas. The fajita is one of the most perfect food products ever. It is the first thing I start craving upon leaving the state.
Nope. But I’m from Chicago, where we luuuurve our Italian Ice from Taylor Street!* And I agree. Lemon is the real stuff - all others are frou-frou imposters suitable for an illicit culinary fling only.
*(We also put provolone on “cheesesteaks”, though. You must come fix this immediately!)