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!
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.
As for my local cuisine, it’s not well-known outside of Columbus that you can get the world’s best ice cream 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.
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.
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.
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.
I thoroughly recommend this method of serving potatoes. The crunch of the outside and the hot fluffy potatoes inside go so well with gravy.
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?
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.
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!
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.
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.
Do people eat turnip greens, black-eyed peas, and collard greens elsewhere? Those are my favorite “Southern” vegetables.
