Debaser
September 9, 2013, 7:46pm
141
Rhode Island has Pizza Strips . It’s sort of like pizza, but without cheese. It’s made in big square sheets and cut into strips. It’s served cold.
Ridiculously delicious.
Plus they have Dell’s Lemonade.
Doyle
September 9, 2013, 8:25pm
142
New Orleans resident here. Obviously, Cajun and Creole, but also Muffulettas and Po’boys . There’s no beating New Orleans bread.
August_West:
Most of Wisconsin’s traditional foods come from its immigrants, but that is probably true for most US states.
In my area of the state there is Booyah , which is a chicken (usually) stew cooked in large kettles. It’s derived from recipes from immigrants from the BeNeLux region. Unsurprisingly, some of the town names in this area are Belgium, Luxemburg, Brussels, Denmark, Walhain (See also Walloon), etc.
Door County is famous for its Fish boils , which, despite the unappetizing name, are quite delicious.
Of course the state is well known for sausages, most notably the bratwurst, but also kielbasa and other ethnic varieties.
Racine is the home of Kringle . Sort of a Danish coffee cake.
Lots of places have frozen custard. St. Louis has concrete .
missred
September 10, 2013, 1:32am
145
Left_Hand_of_Dorkness:
Bump this because I just remembered a wonderful book I read a few years ago that’ll be of interest to some folks here: The Food of a Younger Land: The WPA’s Portrait of Food in Pre-World War II America. It’s a collection of essays, menus, interviews, and recipes from all over the US during the 1930s or thereabout, everything from what’s served at the Waldorf to a Kansas beef barbecue (IIRC; I may be getting a couple of details wrong, but that’s the general idea). Definitely worth checking <snip>
You inspired me to go over my grandmother’s Farmer’s Guide cookbook from Indiana. I was reminded of many things that I had eaten as a kid, including mangos . Not the tropical fruit, mind you, but green bell peppers. Quite a few recipes called for them.
typoink:
Another Chicago street food thing are elotes, which is sweetcorn covered in mayonaise, lime juice, chili powder, and cotilla cheese (which is a Mexican hard goat cheese). Absolutely delicious. It comes from Mexico originally, but I’ve heard there’s only a few places in the US where it’s easily available, and it’s downright ubiquitious in Chicago.
You can get this from street vendors in SF. Most of them will make it the real Mexican way, which is with field corn rather than sweet. Kinda weird at first, but actually carries the condiments better than sweet corn. Chewy starchy mayo-y good.
