There is a lot of Turks in Sierra Nevada? 
And I’m talking New York City / New Jersey food, not New England. We are Yankees too ;).
Usually food threads make me hungry, but not this one! I love ethnic foods, and cook/eat Ukrainian/Polish food whenever I can. But my soul belongs to the South, and Tex-Mex. Some of the stuff you Yankees eat is just plain wrong! 
In Boston, Brookline, there is a Kosher restaurant named Reuben’s. They have the most wonderfull roast beef sandwiches in the world. They have tzimmes. I wish I knew at least how to make the sauce.
Cabbage rolls, meatballs with some vegetable filler wrapped in cabbage. (I use mustard greens or collards, One Must Have Some Principles) A sort of sweet and sour sauce made of tomato paste, brown sugar and lemon juice.
They have some great food, even if they do put sugar in corn bread. :eek:
I was surprised at sefood in New Hampshire. It was like Red Lobster with yesterday’s tea.
Sea Food in New Orleans was shrimp from the ocean to a boat to the restaurant and after being boiled to my plate on a bed of ice. Yum.
what What WHAT?!
I’m willing to broaden my horizons. I’m willing to try ground beef BBQ and eating the turnips instead of the greens. But sugar in cornbread…that ain’t right. What heathen first had that notion?
And what part of Arkansas are you from? 
As for BBQ sauces, I tend to like Tennessee style better, it has a smokier flavor.
Thanks for your suggestions, everyone. I’ve written them all down and am going to find a cookbook to learn how to make them. Or should I try them from a restaurant first?
Cornbread with suger is FAR FAR FAR superior. I’ve had both, and I’ll take Northern cornbread anyday over the Southern variety.
You…are a communist.
People who put sugar in cornbread are the reason we lost the war in Vietnam!
I’d rather be a communist than say that Southern cornbread is anywhere near as good as the Northern variety :p.
What!? Take that back, Odinoneeye! There are plenty of decent pasties in Wisconsin, thankyewverymuch. Mmm, potatoes and meat and onions in a little pastry pocket. If you put ketchup on it, you have ruined it. A pasty does not need condiments.
For the OP, try an apple, a real apple. Not those silly little red things you get at the supermarket. Talmon Sweets or Honeycrisps or Jonamacs or . . . oh, Honeycrisps. They are so damned good. I just can’t face Red Delicious anymore, after Honeycrisps.
And I put honey in my cornbread. Nyah!
I adulterate my cornbread with many things: chilis, bacon, cheese, onions…but never sugar.
So tell me, Comrade Siddiqui…how do you stand on beans in chili?
I don’t mind beans in chili at all :p. I do like a Texas chili, but a good made chili with beans in it is fine by me as well.
I even enjoy Cincinnati style chili (which is served over pasta, with cheese… invented by Greek immigrants), even if it isn’t as spicy.
Oh… I almost forgot a Yankee food that no one has mentioned. Duh! Buffalo wings!
Indeed the most famous reference to pasty in a book was in American Gods, where they had it in Wisconsin. Though they did refer to it as an Upper Penninsula Michigan food… never had one, but sounds like it tastes utterly amazing! Like a pierogie on steriods ;).
I thought pasties were little caps you put on stripper nipples.
Silly Southerners.
At least we don’t pollute our cornbread with sugar.
Which is just another reason why you’ll always be inferior to Yankees ;).
Hey now, is this any way to bring a country girl to the Dark Side? Let us break your hard bread and we shall share in the feast of a thousand hams and pierogies!
Except Northern Cornbread isn’t hard ;). It’s usually used in corn muffins, and lighter and fluffier than Southern Cornbread.
I was talking about sourdough. Great for dipping into soup, but hard to break the crust.
… and besides, I’m still peeved over what you Southerners call ‘pizza’ ;).
Meh, pizza is Yankee food. I don’t care for it anyway.
I’ll admit you know pizza. But cornbread is within the realm of the south.