Non-fried?
Non-fried?!?!?!?
What about clamcakes, deep fried whole bellies, deep fried scallops, deep fried cod, deep fried haddock, deep fried oysters? If it swims, we have no problem breading & frying it! 
I think it’s more accurate to refer to Southern conbread as a utensil. It’s pan fried, which cracks as it rises. If done just right, it’s crunchy hard underneath and soft on top.
It’s made with buttermilk, so it’s naturally kind of sour tasting…but it compliments other food so well, just like grits. Slice a wedge of conbread in the middle, top it with stew, pot roast, chili, etc. and eat it like a pie slice. You’ve got a crunchy plate underneath your entree. Go ahead and dump the crumbs in there too.
Cornbread with sugar is known as muffins. That’s something else entirely.
That’s what I was thinking, they’re actually muffins, not cornbread – though they sure enough call it cornbread.
Corn Chowder is another Northern thing.
I remember really liking a very sweet pie called Shoo Fly Pie which had molasses and stuff in it – they claimed it to be a new england thing, but I don’t know.
Pot roast for sure – man that’s good.
Where does corned beef come in?
In Louisville, we have a coming together of all this stuff and I could never sort it out.
Some places have sweet tea (southern influence) some unsweet (northern) and some serve both, but move a little further north or south it’s one or the other.
Love that Greek Chili --but you can’t really think of it as chilli, because it isn’t, really.
Anybody had a cored apple, with molasses and English Walnuts baked – oooh, that’s some fine eating. Roasted Chestnuts are great as are the German Almonds!
Take it from a former Michigander stuck in south that there is nothing as good as northern food. The pasty, is a gift from God. My grandfather, a Welshman whose entire family worked in the copper mines, and who grew up in Copper Harbor, swears these, are the only decent pasties one can find outside of his mother’s (God rest her soul) kitchen. Only in the U.P. (Upper Peninsula, for the uninitiated) could you sell food on the internet, and yet still use the “honor system”. The coolest thing about that link is that the proceeds still go to the Still Waters Assisted Living Community in Calumet, Michigan.
Anyway, in addition to pasties (I just ordered some, damn now I can’t wait). The other things I can only get at home:
• Cider Donuts- Cake donuts deep fried at the cider mill. They are sold fresh from the fryer, and most importantly, they are naked.
• Fresh Cider
• Pickled Bologna, and thus Bologna salad- This is mixture ground ring bologna, and dill pickles held together by mayonnaise. Serve on toast with lettuce.
• Skin on hot dogs that pop when you bite ‘em
• Vernors Ginger Ale
• Fresh sweet corn
• Pierogi, and Polish food in general
• Hunter Sausage
• Venison jerky
• Walleye ($21.00/lb down here, if you can find it), Smelt and Perch
• Strawberry shortcake
After Michigan I moved to Massachusetts, from there I miss:
• Twin Lobster tails- Two small tails sold together
• Clam Chowder so thick you could cut it with a knife
• Pizza -the kind you can only get in MA
• Greek Salad
• Seafood casserole- It’s stuffed in a lobster tail
• Crab Cakes
• Clams- I don’t miss these, but my husband does
• Sweet potato fries
• Boiled dinner
That’s about it. I generally find Southern food to be way too greasy for my tastes. I’ve also found that Southerners have a much sweeter tooth in general than Northerners do. There is pretty much no such thing as “too sweet” here.
But I will say, that Texas Barbecue makes up for most of it’s culinary downfalls.
Man, don’t come up here and order ‘Buffalo wings,’ everyone will know you don’t know what you’re talking about.
People 'round here just call 'em wings. You go in to your favorite bar, order a dozen wings, and tell them how hot you want it (hint: if they have levels of heat above “hot”, they are probably a good wing joint (my favs are from the Alehouse in Troy, NY. But although they have a level above hot (atomic), don’t get it unless you REALLY know what you’s doing.))
Although oddly enough, the chief ingredient in the sauce is southern, Frank’s Original Red Hot Sauce (in fact, that + butter + deep fried wings = the original Buffalo style wings.)
Other good Yankee foods include:
Just about anything with apples (pie, cider, cider doughnuts, butter, sauce (homemade, nto that shite in a jr)0
Corn and clam chowder. So thick it stays on the spoon when you turn it upside down (Oh, and the corn chowder MUST have bacon in it.) (and Manhatten style clam chowder is, in fact, a tool of the devil and should be avoided at all costs)
Pumpkin pie
Strawberry rhubard pie
Hell, just about all our pies are beter than yours. 
(peach pie? That shit is NAS-TY! And I like peaches!)
Pot roast. Left to cook all day with carrots nad potatoes and lots of gravy.
And, of course, the grandaddy of them all. All things Maple. I feel so sorry for you southerners, forced to choke down that brown corn syrup shit with “2% real maple syrup!” You think 2% is nice? Try 100%. And maple candy, maple butter, maple baked beans, maple bacon, it never ends.
An entire list, and the only thing on it I would eat is the strawberry shortcake, which isn’t Northern by any means.
bouv, you and I will go real well together on a desert island, cuz we eat such different things we’ll never be in competition for food! Manhattan clam chowder is the only kind that is edible. My deep-dish peach pies have won awards.
Corn chowder, on the other hand…ok, maybe there is a reason to let New England exist.
In what way is Manhattan clam soup a chowder?
I believe that most dictionaries define a chowder as a cream based soup, with potatoes, and other sundaries. Unless they are backing their definition of chowder to include the existance of Manhattan clam soup.
Manhattan clam soup lacks the cream, the spuds, or anything that I’d consider part of the word “chowder.” Heck, you can’t even add broccoli to it.
(Of course I grew up in a state where calling Manhattan clam soup “Chowder” was a violation of state law. I may be prejudiced.)
Oh, I won’t argue the definition of the word. If it is better called a soup, it still doesn’t change its deliciousness. Nor does it change the abomination that is New England Clam Chowder.
Well, I guess that leaves more of the good stuff for me.
I have to admit my first experience with the Manhattan stuff was in a restaurant when I was a pre-teen and I had simply orded the clam chowder, not knowing of this other version. To say it was not what I expected is an understatement. It certainly colored my perception of this ahem dark horse version rather vividly. 
I have converted the Southern Mr. Neville over to the dark side- I made cornbread with sugar, and he ate it and liked it better than non-sweet cornbread! Mwahahahaha! My family’s mission, which began with my great-great grandfather fighting under Sherman, continues!
From what I’ve heard (and I love garlic, too), it’s overrated.
If you ever do find yourself in this neck of the woods, you should go to the Basque Bakery in Sonoma and get their roasted garlic. It’s wonderful.
I hate to break it to you, but I ate there last month, and boy, was I disappointed. Sure, the roasted garlic was good on italian bread with olive oil, but the lasagne I had - very meh, mine is much better (my SO agrees) and I’m not even Italian. His 40-clove chicken was very dry and tough.
Wait a minute. Time Out!
You say you’re from the South and you are not familiar of lacing your cornbread with Black Strap Molassas?
We can talk about crumbling it up in buttermilk in a different thread.
I’ll not take that back because I’ve never eaten a Wisconsin pasty. If I ever find myself there and hungry for a pasty, i’ll try one and get back to you.
While I’ve never known anyone to put ketchup on a pasty, some brown gravy is always a treat.
Yeah, but you don’t count, as your from SoCal so you probably only eat rice and legumes. Let me get a good bologna salad sammich in ya, and watch you plump up to the size of a good Midwestern corn-fed farm boy, and I’ll see the conversion!
Nor I, although Grandfather did crumble cornbread up into a glass of buttermilk.
He ate peppers on the side that would kill (or seriously injure) a Yankee or even a normal person. 
Legumes are for pigs and cows, who I will then eat. Fried bologna sammiches are good, with hot mustard and an RC. If I plump up any more, I’ll become a black hole!
Cornbread and buttermilk…yep. Cornbread and molasses…yep. Cornbread as a base for beans, laced with a layer of pickle relish…yep. (Must be a Kansas thing I got from Dad!)
I’m glad someone brought up Buffalo chicken wings.
I skimmed the thread, did anyone mention Indian Pudding? It’s one of my favorite New England foods.
I’m racking my brains to decide what “Yankee” food is. Nothing leaps to mind. Of course, I’m in the Pacific Northwest, where we may be technically north of the Mason-Dixon but only honorary Yankees. (Hell, most east-coasters are still under the impression we live in log cabins out here.)
For about a year I had a roommate here in Olympia. He was from Montgomery, AL. I can only share his comments on the kind of food he loved up here which he couldn’t get back home.
First, he said there were a lot more choices in ethnic foods here. Within a few blocks (and Olympia isn’t a big city) you could try teriyaki and sushi, spring rolls and humbao, tasty fettucine, curry, plus the usual Mexican, Italian, Chinese, etc. Back home, said he, were mostly Chinese buffets and Mexican food. When we went to Pike Place Market in Seattle, the variety approximately doubled and we had lamb at a Greek place, and yummy Russian pastries at Piroshki Piroshki.
Second, he said the fish here was better, probably because in the Northwest the seafood is usually very fresh. As a result my family doesn’t usually fry it or dip it in batter or smother it in cream sauce to make it taste less fishy. Good Northwest fish = baked naked with just a bit of pepper, lemon, and maybe butter to taste.
I still can’t think of any of that as “local food,” because Seattle-ites didn’t really invent those recipes, but they’re available here and Trey said they weren’t back home. Make of that what you will!
Oh, and my Google ads are for reusable adhesive bras.
- chipped ham samiches with mayo
- in general, meat & potatoes with bread & butter at every meal, in some form, plus either corn or green beans
- mmmm… apple butter and fresh cider from the u-pick-'em place
- sausage and sauerkraut on New Year’s Day, not that black eyed peas nonsense (those things are nasty)
- sweet potatoes are often called yams and tend to be served baked with marshmallows on top
- fried zucchini
- whatdotheycallthat… ground beef with a can of crushed tomatoes poured over it with corn added…
- Skyline Chili. Aw, yeah.
- cabbage soup, northern bean soup
I live in Michigan and never had to coat my fish with a lot of crap. (I’m talking salt water of fresh water here).
I’m like you, pepper, lemon and a bit of butter is all I need to make fish good.
Maybe I’ll get some roughy tomorrow…