That wiki picture really makes it look rather vile; so, accurate enough, IMO. 
Good Lord, a wiki recipe, too? Who the heck would need a recipe to make a slinger? It is about the Platonic ideal of the “pile some crap on your plate” meal.
The people who LIKE moxie are a small (and dying) minority-dank gawd for that! the stuff tastes positively awful! And (I’m told) the original company went bust years ago-and the bottler who bought the righst altered the original recipe to make it less bitter! The original swill musta really tasted vile! I used to wonder why the cans of it sat gathering dust 9in my local market)one sip told me wny…bleeccch!
Oklahoma doesn’t have much unique food, but the closest I can think of would be:
The Onion Burger: A hamburger, laid atop some onions, then cooked on a griddle. Pretty good in theory, great even.
The Theta Burger: A hamburger with barbeque sauce, mayo, pickles, and shredded cheddar cheese. A little unusual, but not over-the-top.
Both of these have the same problems:
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Typical Okie attitude towards food-low quality ingredients and careless cooking. Crappy beef, cooked until dried out. Putty-like buns that are a step below Wonder Bread. Preshredded cheese that tastes like salt and low expectations.
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There’s nothing unique about this. You have been able to get all kinds of stuff on hamburgers for decades. Some fast food chains even run variations on these ideas.
Also, Oklahoma barbeque is just Texas barbeque made by people who don’t give a damn.
Texas Barbeque (or Bar-B-Q, or barbecue, or…).
Yeah, it’s good, and yeah, I do miss it from time to time (I’m a Texas native currently exiled to Florida), but whenever I go back home to visit I always want real chicken fried steak. Save the barbeque and the chili for the tourists.
Urgh. That looks absolutely disgusting. I’m sorry I asked now.
Sez you. I’m happy to take your share of the eggplant sandwich at Mustachio’s in exchange for my share of peameal bacon sandwiches, though. 
Win-win.
Besides, the Quebecker in me feels that a lifetime supply of peameal sandwiches is suitable punishment for dissing the splendiferousness that is tarte au sucre.
Since i’m in Clearwater…
I’m gonna say Hooters Wings…are not the best I’ve had, but they are not horrid.
Tampa area…
Cuban Bread…What kinda shoe leather is that?
and why they press my sandwich into a 1/2 in slab from what was once 2 in, piled high with stuff? :dubious:
Stilton. Mouldy, stinking cheese ain’t going into this man’s gob.
I laughed so hard when I read this. I’m still laughing.
The Portland contribution to World Cuisine: The Jojo. It’s a giant steak fry.
Of course, no thread such as this would be complete without mention of the Horseshoe. Southern Illinois’ contribution. Put two hamburger patties on a piece of thick-sliced toast, smother in cheese, gravy, butter, beer, eggs, salt and Worcestershire, then pile on french fries. Eat, remove colon.
OK, I might need to revise some vacation plans to check out Southern Illinois.
Is that a side effect or a post-prandial requirement?
Is the beer mixed into the gravy or something, or is it just poured onto this gross (yet strangely compelling) foodstuff?
Not sure where beer fits in, other than being an accompaniment to the dish, but here’s the Wikipedia entry on the Horseshoe “sandwich.” I’ve seen it as far north as DeKalb, Illinois, at some bar near the NIU campus.
(edit: Ah, duh, the beer is in the cheese sauce.)
The horseshoe is positively disgusting.
That’s a little more than your standard Shoe: at least in Springfield, IL, where tygre is from and where the horseshoe was I think invented, a horseshoe is toast, “meat” (can be anything from burger patty to buffalo chicken), cheese sauce, and fries. I suppose you could butter the toast or put beer in the cheese sauce, but the above sounds like a regional variation to me.
Yeah, the variation I recall attempting to eat used Welsh rarebit sauce, which is where all those funky ingredients come from. This was probably somewhere in Little Egypt, where my grandparents lived. Marion, or Waverly, or someplace nearby.
I don’t think Iowa’s famous for any food items. The one good thing we used to have was a handcut, handbreaded fried pork tenderloin sandwich, but those have been replaced by the pork “fritter”, which is basically pork-flavored breading on a bun.
Corn? Hard to over rate corn, really. Corn is good. Mmmm…corn.
Is it summer yet?
I saw one on the Food Channel. It was this Sloppy Joe type sandwich but you weren’t supposed to call it a Sloppy Joe because of some subtle difference that I didn’t quite catch. The showed a restaurant that served a ton of them.
WHAT!!!:eek:
Youe haven’t had good ones then.