# Favorite regional foods from outside your region **URL:** \ **Category:** Cafe Society\ **Created:** [November 21, 2017, 9:56pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323 "2017-11-21T21:56:58Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 22, 2017, 10:52pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/61 "2017-11-22T22:52:50Z")
> [@Ukulele\_Ike](#): > > **re: Nashville hot chicken.**. I haven’t been to Nashville in years, and since the tragic events of last November I’ve been trying to stay out of areas and states redder than, say, Brooklyn, Cambridge, Berkeley, and the south side of Chicago. > > I’ve seen a lot of fascinating articles and recipes for this stuff; has anyone tried to prepare it at home? Yes. Basically take a shitload of melted lard or cooking oil, add a royal fuckload of cayenne and some salt, black pepper, and maybe garlic powder to it (or just use Slap Ya Mama), and paint it on your fried chicken when you’re done. Don’t be thrown off and say “oh, it’s just cayenne, how hot can it be.” Well, put enough of it, and it can be really hot. I can drink El Yucateco hot sauce and this stuff I had from Prince’s was deadly. And I did not taste anything but cayenne in there. [Serious Eats](http://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html) actually has this pretty well covered. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [November 22, 2017, 11:52pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/62 "2017-11-22T23:52:48Z")
> [@Tibby or Not Tibby](#): > > Philly cheesesteaks, Italian hoagies and scrapple: three reasons to believe in the existence of God. > > Up the ante: layer the provolone on top, put it in a pizza oven till crisp and turn it into a Philly Italian Grinder. Seconded on the cheesesteaks, with grilled onions and peppers. I gew up in the Chicago area, but my family is all form the East Coast (we moved here when I was 2). So every year we would go visit my mom’s parents near Atlantic City and go to the White House for cheesesteaks. Lord, I miss that place. I had a free evening in northern NJ a year and a half ago before a family gathering and was seriously considering a road trip just to have one. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [November 23, 2017, 12:27am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/63 "2017-11-23T00:27:28Z")
Good North Carolina BBQ. East, West, it doesn’t matter to me. People out here just don’t get the purity of whole hog chopped with a vinegar and red pepper based sauce. I can find some half-way decent Texas style BBQ, and a whole bunch of crappy KC-type places, but not NC Q. My taste buds weep. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [November 23, 2017, 1:46am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/64 "2017-11-23T01:46:02Z")
Bleh I hate North Carolina barbecue. Western Kentucky barbecue is where it’s at. Hot sauces, mutton … oh man. Meet me in Owensboro and I’ll change your life. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 23, 2017, 1:57am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/65 "2017-11-23T01:57:55Z")
> [@Ellen\_Cherry](#): > > Bleh I hate North Carolina barbecue. Western Kentucky barbecue is where it’s at. Hot sauces, mutton … oh man. Meet me in Owensboro and I’ll change your life. I’ve done the Owensboro circuit a couple of times. Ole South, Old Hickory, Moonlite, and, shit, what’s the place that’s not there anymore? Had some fantastic burgoo. Can’t remember the name. I’ve always wanted to get out there for one of the church festivals with the mutton, because I wasn’t really wowed by any of the stuff I had there. (Old Hickory was the best of the bunch.) I did like the Worcestershire-vinegar dip they had, though. (In fact, I have some in the cupboard from my last visit to Old Hickory a couple months ago.) Sorry, but doesn’t compare to NC, KC, or even Memphis barbecue to me. But it’s absolutely worth a visit for any barbecue aficionado, due to the unique nature of the barbecue (and I did try the pork and other meats there, too.) ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [November 23, 2017, 2:14am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/66 "2017-11-23T02:14:51Z")
Come to Fancy Farm! Food and throw-back politics. The Worcestershire dip is my favorite. I’ve never had KC barbecue so maybe I’m too regional. But we don’t have any barbecue in Central Ky like they do out there. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 23, 2017, 2:21am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/67 "2017-11-23T02:21:10Z")
> [@Ellen\_Cherry](#): > > Come to Fancy Farm! Food and throw-back politics. > > The Worcestershire dip is my favorite. I’ve never had KC barbecue so maybe I’m too regional. But we don’t have any barbecue in Central Ky like they do out there. What’s Fancy Farm? ETA: George’s! That’s the place I was thinking of! Had the best burgoo of the bunch. Probably my second favorite barbecue behind Old Hickory. ---
**Author:** ![Jack\_Burden](https://avatars.discourse-cdn.com/v4/letter/j/958977/32.png) [@Jack\_Burden](https://boards.straightdope.com/u/Jack_Burden)\ **Post date:** [November 23, 2017, 3:21am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/68 "2017-11-23T03:21:27Z")
There’s amazing seafood available from the Texas gulf coast that I enjoy frequently, but it’s just not the same animal as the soft shell crab and oysters I crave when visiting family on the Chesapeake Bay. ---
**Author:** ![Defensive\_Indifference](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/defensive_indifference/32/6502_2.png) [@Defensive\_Indifference](https://boards.straightdope.com/u/Defensive_Indifference)\ **Post date:** [November 23, 2017, 5:14am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/69 "2017-11-23T05:14:42Z")
> [@FoieGrasIsEvil](#): > > I live in the Cincinnati area, and ex-patriates typically crave and order Skyline Chili, Grater’s Ice Cream (which is INCREDIBLE) and Goetta. These are the foods Cincinnati is known for, like them or not. > > I know that Cincinnati chili is a love/hate thing for many. It’s perfect on cheese coneys with mustard, but I pass on that watery-ish shit being ladled onto spaghetti with beans and onions. I mean…it’s okay, but nothing to write home about. I lived in Cincinnati for about 4 or 5 years. I miss Skyline and Graeter’s! You can get a limited selection of Graeter’s in the supermarket here (St. Louis area), but it’s not the same. Thankfully, Dewey’s has expanded here. That’s good pizza. ---
**Author:** ![DorkVader](https://avatars.discourse-cdn.com/v4/letter/d/73ab20/32.png) [@DorkVader](https://boards.straightdope.com/u/DorkVader)\ **Post date:** [November 23, 2017, 7:51am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/70 "2017-11-23T07:51:37Z")
> [@Ellen\_Cherry](#): > > South Carolina low-country food. She-crab soup, shrimp and grits, low-country boil … anything cooked by someone with Gullah roots. YUM. Grits, the perfect dish for every meal. Also, the one time I went to Ft. Polk for a few weeks, there were these guys selling shrimp out of a cart (think hotdog vendor type thing) that were hmm, delicious is an adequate descriptor but doesn’t really do the food justice. Everybody in my family except my dad(cause he like em too) thinks I’m weird for liking okra of almost any variety…pickled, breaded and fried, as a snack, or a side or an ingredient in a larger dish etc… ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [November 23, 2017, 9:31am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/71 "2017-11-23T09:31:19Z")
> [@guestchaz](#): > > Grits, the perfect dish for every meal. \ Shrimp & Grits is the most divine food pairing since PB & J! I stopped ordering it at restaurants when I started making it better myself, using a variation of [this](http://allrecipes.com/recipe/220895/old-charleston-style-shrimp-and-grits/)recipe. Cast-netting your own shrimp when they’re running makes it even better. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [November 23, 2017, 10:53am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/72 "2017-11-23T10:53:54Z")
> [@Eva\_Luna](#): > > Seconded on the cheesesteaks, with grilled onions and peppers. I gew up in the Chicago area, but my family is all form the East Coast (we moved here when I was 2). So every year we would go visit my mom’s parents near Atlantic City and go to the White House for cheesesteaks. Lord, I miss that place. I had a free evening in northern NJ a year and a half ago before a family gathering and was seriously considering a road trip just to have one. Eva, we may have crossed paths in Atlantic City back in the day. I’ve eaten scores of delicious cheesesteaks from choice Delaware Valley grill shops. But, so long as you score fresh Amoroso rolls, you can make the best cheesesteaks at home with little effort. My Bryn Mahr raised, culinary school trained chef nephew taught me how: Thin shave a well-marbeled ribeye steak and grill to pink, chop in with your already caramelized onions and top with [Cooper Sharp](http://www.coopercheese.com/) cheese till melted, then scoop into a lightly grilled Amoroso roll along with the condiments of your choice (i.e. salt, pepper and ketchup). Confession: While I admit Cooper Sharp tastes better on cheesesteaks than provolone, I still prefer low-rent Cheeze Whiz! Don’t tell my nephew, he may disown me. ---
**Author:** ![Nava](https://avatars.discourse-cdn.com/v4/letter/n/da6949/32.png) [@Nava](https://boards.straightdope.com/u/Nava)\ **Post date:** [November 23, 2017, 11:55am UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/73 "2017-11-23T11:55:27Z")
> [@Chefguy](#): > > Every year I order Bomba rice, Spanish chorizo, and pequillo peppers from a Spanish importer to make paella. It’s nearly impossible to find this stuff locally. Piquillo. Lit. “little beak” or “little pick”. It’s an interesting combination, you seem to be aiming for a recipe from Calahorra or thereabouts… fresh piquillos, I assume? In my case fideuà. Legend has it that fideuà came into being one day that the cook of a fishing boat went to make paella (fish, of course) and realized he didn’t have rice. Since he did have thick noodles, he substituted those. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [November 23, 2017, 12:15pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/74 "2017-11-23T12:15:45Z")
It’s been 30 years since I lived in Cleveland, but the best deli food I ever ate there was at Corky and Lenny’s, Cleveland Heights. Their corned beef sandwhiches riveled those from Katz’s, NYC, but my favorite was their chopped chicken liver—_mmm mmm good!_ I see they are[still in business](http://corkyandlennys.com/wp-content/uploads/2014/11/Menu.pdf). If they are as good as they used to be, I highly recommend visiting this fine _“mistake on the lake”_ establishment. And, if you visit Miami Beach, you’ve got to go to [Joe’s Stone Crab](https://www.joesstonecrab.com/) and order…what else?–stone crab! ---
**Author:** ![kiz](https://avatars.discourse-cdn.com/v4/letter/k/7feea3/32.png) [@kiz](https://boards.straightdope.com/u/kiz)\ **Post date:** [November 23, 2017, 12:51pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/75 "2017-11-23T12:51:25Z")
> [@pulykamell](#): > > Yes. Basically take a shitload of melted lard or cooking oil, add a royal fuckload of cayenne and some salt, black pepper, and maybe garlic powder to it (or just use Slap Ya Mama), and paint it on your fried chicken when you’re done. Don’t be thrown off and say “oh, it’s just cayenne, how hot can it be.” Well, put enough of it, and it can be really hot. I can drink El Yucateco hot sauce and this stuff I had from Prince’s was deadly. And I did not taste anything but cayenne in there. > > [Serious Eats](http://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html) actually has this pretty well covered. IIRC a Nashville restaurant famous for it was highlighted on Triple D. The basic recipe seems simple enough but there’s a way to tweak it just so that it can be done at home. I wish I could remember that episode because I thought it’d be interesting. Alas, my husband dislikes _hot_ so I’d be setting myself on fire eating it, LOL. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 23, 2017, 1:37pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/76 "2017-11-23T13:37:26Z")
What part are you tweaking? It can be made at home as is. It’s just fried chicken with a spicy lard/oil glaze. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [November 23, 2017, 5:15pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/77 "2017-11-23T17:15:20Z")
> [@kiz](#): > > IIRC a Nashville restaurant famous for it was highlighted on Triple D. The basic recipe seems simple enough but there’s a way to tweak it just so that it can be done at home. I wish I could remember that episode because I thought it’d be interesting. Alas, my husband dislikes _hot_ so I’d be setting myself on fire eating it, LOL. Uncle Lou’s. He of the"Sweet Spicy Love" and “Corruption” dust. What makes his recipe interesting is the variation with honey added to the sauce. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [November 23, 2017, 6:09pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/78 "2017-11-23T18:09:46Z")
I love going to Maryland for the crabs, and Maine for the lobsters. In all their crustaceany manifestations . . . But even more, I love going to Louisiana for the cajun food. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [November 23, 2017, 6:55pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/79 "2017-11-23T18:55:39Z")
> [@Tibby or Not Tibby](#): > > It’s been 30 years since I lived in Cleveland, but the best deli food I ever ate there was at Corky and Lenny’s, Cleveland Heights. Their corned beef sandwhiches riveled those from Katz’s, NYC, but my favorite was their chopped chicken liver—_mmm mmm good!_ > > I see they are[still in business](http://corkyandlennys.com/wp-content/uploads/2014/11/Menu.pdf). If they are as good as they used to be, I highly recommend visiting this fine _“mistake on the lake”_ establishment. Corky and Lenny’s is a shell of it’s former self. The best corned beef/pastrami in Cleveland is [Slyman’s](http://www.slymans.com/) . Don’t go to their recent locations–visit their original hole in the wall on St. Clair. BYW, no chicken liver. Not a Jewish deli. Coptic Christian I think. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [November 23, 2017, 6:57pm UTC](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323/80 "2017-11-23T18:57:51Z")
> [@Tibby or Not Tibby](#): > > Cast-netting your own shrimp when they’re running makes it even better. I’ve tried this, but Lake Erie seems to be void of Shrimp. 🆒 [Previous page](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323.md?page=3) [Next page](https://boards.straightdope.com/t/favorite-regional-foods-from-outside-your-region/802323.md?page=5)