# Under-Rated Items From Your Local Cuisine. **URL:** \ **Category:** Cafe Society\ **Created:** [January 16, 2009, 2:52pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594 "2009-01-16T14:52:51Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![KarlGrenze](https://avatars.discourse-cdn.com/v4/letter/k/dbc845/32.png) [@KarlGrenze](https://boards.straightdope.com/u/KarlGrenze)\ **Post date:** [January 17, 2009, 12:58am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/21 "2009-01-17T00:58:22Z")
> [@pulykamell](#): > > Another great Chicago creation is the [jibarito](http://images.google.com/imgres?imgurl=http://farm4.static.flickr.com/3257/2556810683_2fa7f699ae.jpg&imgrefurl=http://www.flickr.com/photos/danebrian/2556810683/&usg=__R50OktxwdiFpV2hb403JwZtKfxM=&h=375&w=500&sz=160&hl=en&start=2&tbnid=y7C7uyF-uNjorM:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dpapas%2Bjibarito%26gbv%3D2%26hl%3Den%26safe%3Doff%26sa%3DG) sandwich. Think of a cheesesteak, except instead of a bun, you substitute two fried flattened plantain halves, and top it with tomatoes, lettuce, onion, and garlicky mayonnaise. It will eventually kill you, but oh so good. [And here’s a more flattering picture of the sandwich.](http://www.nicegraphics.com/chow/papas/jibarito.jpg) There is actually a dish in Puerto Rico that is a plantain and meat pie (kind of lasagna, but with plantain slices instead of pasta). And there are a few others with plantains and meat. But nothing like that. Since I like meat and plantains, that looks tasty to me! 😉 Btw, jibarito means farmer, peasant, country person (and in some cases, a shy person). My contribution would be morcilla (blood sausage), but I guess that what for me is underated, for someone else it is plain disgusting. But I love the spicyness of it. MMM, yummy! ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [January 17, 2009, 12:58am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/22 "2009-01-17T00:58:43Z")
> [@Mr.Moto](#): > > Pittsburgh’s underrated items are the steak salad, heaped with veggies, a quartered hard cooked egg, sliced steak and french fries. I dress mine with oil and vinegar - just the right complement to the potatoes. > > My wife is still creeped out by fries on salad and thinks it is unnatural. > > Add to this the Devonshire sandwich - [recipe here.](http://www.post-gazette.com/food/20020704devonp9.asp) This you can get people to try, but it isn’t much known outside of the 'Burgh. That’s a Pittsburgh thing? Jesus, our work cafeteria started serving a steak salad with fries recently and I was wondering where the hell they came up with that abomination. They serve it with ranch dressing, though. And perusing that Devonshire sandwich, it looks like a [Hot Brown](http://en.wikipedia.org/wiki/Hot_Brown). ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [January 17, 2009, 1:04am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/23 "2009-01-17T01:04:50Z")
As for my local cuisine, it’s not well-known outside of Columbus that you can get [the world’s best ice cream](http://www.jenisicecreams.com/0500allflavors.html) here. Seriously, this stuff spoils people for all other ice cream. It’s hard to get people to try it because the flavors can be a little out there, but you won’t find better anywhere, I promise. ---
**Author:** ![Mr.Moto](https://avatars.discourse-cdn.com/v4/letter/m/9de0a6/32.png) [@Mr.Moto](https://boards.straightdope.com/u/Mr.Moto)\ **Post date:** [January 17, 2009, 2:12am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/24 "2009-01-17T02:12:20Z")
> [@Drain\_Bead](#): > > That’s a Pittsburgh thing? Jesus, our work cafeteria started serving a steak salad with fries recently and I was wondering where the hell they came up with that abomination. They serve it with ranch dressing, though. > > And perusing that Devonshire sandwich, it looks like a [Hot Brown](http://en.wikipedia.org/wiki/Hot_Brown). I’ve had both. The Devonshire wins out for me because of the broth in the sauce - it’s a nice touch. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 17, 2009, 2:28am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/25 "2009-01-17T02:28:33Z")
> [@KarlGrenze](#): > > There is actually a dish in Puerto Rico that is a plantain and meat pie (kind of lasagna, but with plantain slices instead of pasta). And there are a few others with plantains and meat. But nothing like that. Since I like meat and plantains, that looks tasty to me! 😉 [Here’s the story of its genesis.](http://web.archive.org/web/20051217081017/http://www.puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.shtml) ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 17, 2009, 3:33am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/26 "2009-01-17T03:33:32Z")
Muskrat. They make a great barbecue. They have a high fat content. The fat is quite mild and tasty with the darker meat in a vinegary sweet sauce with smoke. It’s almost as good as pork for barbecue, when done right. Riverpork. ---
**Author:** ![Vox\_Imperatoris](https://avatars.discourse-cdn.com/v4/letter/v/f9ae1b/32.png) [@Vox\_Imperatoris](https://boards.straightdope.com/u/Vox_Imperatoris)\ **Post date:** [January 17, 2009, 7:36am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/27 "2009-01-17T07:36:18Z")
Um, I don’t know. Everybody \*likes \*Southern barbecue. 😛 Do people eat turnip greens, black-eyed peas, and collard greens elsewhere? Those are my favorite “Southern” vegetables. Elysian, are roast potatoes at all similar to twice-baked potatoes (which are amazing)? Because that’s what they sound like. Valete, Vox Imperatoris ---
**Author:** ![Elysian](https://avatars.discourse-cdn.com/v4/letter/e/c77e96/32.png) [@Elysian](https://boards.straightdope.com/u/Elysian)\ **Post date:** [January 17, 2009, 10:25am UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/28 "2009-01-17T10:25:24Z")
> [@Vox\_Imperatoris](#): > > Elysian, are roast potatoes at all similar to twice-baked potatoes (which are amazing)? Because that’s what they sound like. Not at all like twice baked potatoes. Basically you boil the potatoes, shake them around so the edges are rough, put them in hot fat in the oven, and then bake until they’re crispy and golden. I found a recipe online: [roast potatoes](http://www.deliaonline.com/cookery-school/how-to/how-to-roast-potatoes,44,AR.html). I thoroughly recommend this method of serving potatoes. The crunch of the outside and the hot fluffy potatoes inside go so well with gravy. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 17, 2009, 1:44pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/29 "2009-01-17T13:44:54Z")
> [@Vox\_Imperatoris](#): > > Um, I don’t know. Everybody \*likes \*Southern barbecue. 😛 Do people eat turnip greens, black-eyed peas, and collard greens elsewhere? Those are my favorite “Southern” vegetables. Nope, not much. I mean, they’re not unheard of, but they’re not on the menu of any restaurant that’s not Southern (usually New Orleans) themed. But I’d nominate either fried green tomatoes or fried dill pickles. The first being rather famous, but something most of us north of Normal, IL have never tried, and the second being a true secret. When my Kentuckyian friend pushed me to try a fried dill pickle slice, I thought she was off her rocker. When I actually tried it, I thought she was an angel. How about the Koolickle? 😛 Don’t see those up North. I’ve never had one, are they any good? ---
**Author:** ![Cazzle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cazzle/32/75_2.png) [@Cazzle](https://boards.straightdope.com/u/Cazzle)\ **Post date:** [January 17, 2009, 2:01pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/30 "2009-01-17T14:01:43Z")
People seem to think that Vegemite is something we keep around just for funning with the tourists, but it seriously is a staple in every household I’ve ever lived in. It’s great stuff, as long as you don’t spread it like peanut butter. ---
**Author:** ![KarlGrenze](https://avatars.discourse-cdn.com/v4/letter/k/dbc845/32.png) [@KarlGrenze](https://boards.straightdope.com/u/KarlGrenze)\ **Post date:** [January 17, 2009, 2:11pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/31 "2009-01-17T14:11:33Z")
> [@pulykamell](#): > > [Here’s the story of its genesis.](http://web.archive.org/web/20051217081017/http://www.puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.shtml) Link won’t work for me. ☹ ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 17, 2009, 4:54pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/32 "2009-01-17T16:54:25Z")
> [@KarlGrenze](#): > > Link won’t work for me. ☹ Hmmm…works for me. [Try this one.](http://puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.html) (The other one was a [webarchive.org](http://webarchive.org) cache. The new link should be a current one.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 17, 2009, 4:56pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/33 "2009-01-17T16:56:42Z")
> [@WhyNot](#): > > But I’d nominate either fried green tomatoes or fried dill pickles. The first being rather famous, but something most of us north of Normal, IL have never tried, and the second being a true secret. When my Kentuckyian friend pushed me to try a fried dill pickle slice, I thought she was off her rocker. When I actually tried it, I thought she was an angel. Are the fried dill pickles whole or like pickle chips? If they’re breaded-and-fried pickle chips, you should check them out at Wiener and Still Champion on Dempster in Evanston. ---
**Author:** ![KarlGrenze](https://avatars.discourse-cdn.com/v4/letter/k/dbc845/32.png) [@KarlGrenze](https://boards.straightdope.com/u/KarlGrenze)\ **Post date:** [January 17, 2009, 4:59pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/34 "2009-01-17T16:59:30Z")
> [@pulykamell](#): > > Hmmm…works for me. [Try this one.](http://puertorico-herald.org/issues/2003/vol7n33/SagaSandwich-en.html) (The other one was a [webarchive.org](http://webarchive.org) cache. The new link should be a current one.) Yummy… But then again, I love plantains. 🙂 ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 17, 2009, 5:30pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/35 "2009-01-17T17:30:22Z")
> [@pulykamell](#): > > Are the fried dill pickles whole or like pickle chips? If they’re breaded-and-fried pickle chips, you should check them out at Wiener and Still Champion on Dempster in Evanston. Dill pickle chips. And I shoulda known you of all posters would know where I can get 'em around here. Do you have every restaurant menu on the north side memorized?! Thanks! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 17, 2009, 5:50pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/36 "2009-01-17T17:50:52Z")
> [@WhyNot](#): > > Dill pickle chips. And I shoulda known you of all posters would know where I can get 'em around here. Do you have every restaurant menu on the north side memorized?! Thanks! Nah, but I do happen to know about the pickle chips–plus I used to work up the street from Wiener and Still Champion (although before they switched owners and served pickle chips). I’m pretty good with researching the good cheaper eats in the city. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 17, 2009, 6:17pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/37 "2009-01-17T18:17:10Z")
Halibut cheeks. Nummy. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [January 17, 2009, 6:24pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/38 "2009-01-17T18:24:20Z")
Deep fried cheddar cheese curds are just too damn good. Especially the dill-flavored ones. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 17, 2009, 8:51pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/39 "2009-01-17T20:51:56Z")
Where is that tongue tacos were considered local cuisine, Mexico? ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 17, 2009, 9:33pm UTC](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594/40 "2009-01-17T21:33:27Z")
> [@ShibbOleth](#): > > Where is that tongue tacos were considered local cuisine, Mexico? Chicago, north side, at least. We have a ton of Mexican immigrants here, and more tacquerias that you can shake a tortilla at. Everyone makes tongue tacos, but mostly for their Mexican customers, so it’s not always on the posted menu. But if you ask, they’ve got 'em. I haven’t yet gotten up the nerve to order an eyeball taco, though. 😃 [Previous page](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594.md?page=1) [Next page](https://boards.straightdope.com/t/under-rated-items-from-your-local-cuisine/481594.md?page=3)