Well, I don’t know about that. I am sure we do it better and with a much prettier accent.
Not really. Where do you think the idea for She-crab soup came from? 
It’s certainly hotter and has crab roe. The Maryland version is probably closer to the original Scots.
I’m much the oppisite.
Raised in Michigan, lived in Chicago.
My wife is from West Virginia and no one in her family can cook properly.
As far as I can tell, southern cooking is about grease and salt.
And I never cared for fired foods. Chicken is much better if you bake or rotissery it and fried fish is just a culinary abomination.
Anyway, that said, if you want a taste of Michigan, the best thing would be a pasty, but you can only get decent ones in Michigan. And in fact, I’ve only ever found one place in the lower pennisula, usually you’d have to go north of the bridge.
Also, I know no one in my wife’s family ever had pierogies before I joined the family. They’re just excellent. Pockets of dough filled with cheese, or potato, or saurkraut, or onions, or combinations or those, or pretty much anything you want.
’
On the submarines, when the menu said “New England Boiled Dinner”, I got my tummy ready for corned beef, cabbage, potatoes, and carrots. And when it said “Harvard Beets,” I sighed and took a couple of extra vitamin A tablets, because I knew I wasn’t eating vegetables that night.
Dear God… Macaroni? Macaroni? And here this Georgia boy though he was committing the ultimate sin by putting beans in his chili. Whew! At least I know I’ll be a level higher up in Hell than the “macaroni in chili” people!
Barbeque made from ground meat? How the hell does THAT work? How can you cook ground meat for eight hours like you would a pork shoulder (the Carolinas, Georgia) or a brisket (Texas)?
Though a New Englander from birth, I can’t really wrap my mind around the food we eat up here as being different from things you’ve tried. Meat, bread, pasta, nothing terribly exotic - unless you consider pot roast and potatoes exotic.
But I do know of one thing that people in other parts of the country are usually deprived of. So get yourself some of this. That, along with a jar of peanut butter and a loaf of bread will do you just fine. Although, you might have to develop a taste for it young, because it’s classic comfort food for adults.
Not really, at least I don’t think so. Just dishes different than what I’m used to.
Now that’s the kind of stuff I’m talking about. The only chowder I’ve been exposed to has been Clam Chowder, and that varies from place to place. I find I like the really creamy, buttery kind best.
What’s Salmon Wiggle?
Apples are always yummy, and cider is great on cold autumn nights. But what are cider donuts?
Scumpup, I’m talking about food north of the Macy/Dixie. Lasagna and bratwurst I’ve had…pierogies I’m not familiar with.
Harmonious Discord, I don’t think I’m quite ready for lutefisk yet, if what I’ve heard about it is true. Namely the stuff about rotting fish and lye. I loooooove saurkraut with Polish sausage, though.
Thanks for the suggestions, everyone. It’s times like this that I realize what a sheltered life I’ve led, digestively speaking.
I’ve heard of that stuff, we put it in our primitive Rice Krispies treats. I’ve never thought of adding it with peanut butter, though.
And before I clicked, I was sure you were referring to Marmite.
That seems closer to a Sloppy Joe than a barbeque beef sandwich.
then there’s the classic New England summer feast, the “Clambake”
yes, there are clams (littleneck steamers) with lots of drawn butter to dip them in, but there’s also…
Lobster (lots of lobster) with more drawn butter
fresh corn-on-the-cob (ideally from a nearby farmer’s farmstand)
baked potatoes
potato salad
coleslaw
any variety of pies for dessert, mainly Apple and Blueberry, Rhubarb also features as well, just not as common
and to wash it all down, I choose a tall, cool bottle of…
Moxie!, the soda that was first invented up here in Maine
oh, c’mon, don’t make that face at me, Moxie’s gooood stuff, puts hair on your chest (Disclaimer, may not be a good thing for women then 
), and it’s an acquired taste, much like beer or coffee…
i’ve always found it amusing that a clambake takes it’s name from the first course served (the steamers are the appetizer), yet the real star of the ‘bake is the good ol’ Homarus Americanus (New England Lobster)
Go eat some pierogies. You’ll be glad you did.
Beets are an essential part of the true New England Boiled Dinner. The next day, you chop up the leftovers and fry them, making Red Flannel Hash. It wouldn’t be Red without the Beets.
Even though I’m in the Atlanta area now, I was born and raised in Jersey. I guess that’s Yankee in whatever way you are asking ;). I will tell you the two things I definetly miss are REAL pizza and REAL bagels. I don’t know what the folks down here use to make what they call pizza and bagels, but it isn’t the real deal, that’s for sure.
And pierogies are fabulous stuff. As are donner kebabs and all other sorts of ethnic foods you can find more plentiful in the North (which has more immigrants from across the sea).
Navy didn’t put beets in the boiled dinner.
But Harvard beets (chez USS Queenfish, anyway), are sliced beets in a dark purple cornstarch gel. Definitely a missable experience.
Donner kebabs?
That sounds more like Sierra Nevada cuisine than New England.
You can think of them as potato ravioli. It’s not quite that, but close enough to give you an idea how they taste, and look. Serve with sour cream and vinegar for dipping. If you’re feeling adventurous, try my recipe for TexMex Pierogies.
The Navy, at least aboard USS Virginia, never knew diddly about making anything that could be considered Yankee soul food. Bagels, New England Boiled Dinner, pork and saurkraut… none of it was like what I, nor anyone who knew them from home cooking, expected. Would you believe they didn’t cook the cabbage with the brisket? :eek: And they didn’t have extra mustard, either!
Joe Froggers (soft molasses cookies)- recipe here (lots more on google)
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=637
Shrimp Wiggle (may not be purely Yankee, but that’s the only place I’ve ever had or seen it.)
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Shrimp&ttl=1&Recipe_id_int=33321
Vinegar on French fries
And I hear you can still get scrod at the Parker House Hotel in Boston.
I am a fellow Arkansan who married a girl from Long Island.
Remember to avoid iced tea in restaurants up thre; it will be day old.
Avoid cornbread under any circumstances; it will have sugar in it.
Other important things to remember: North Carolina barbecue is mustard/honey based and actually quite good. Mrs “She’s Not From Around Here” Plant puts margerine in baked beans. I do not know if this is a regional thing or not, but beware. Oh, and take along your own pocket or purse size of Louisiana hot sauce when you dine out.