# Your favourite local/regional/ethnic foodstuffs **URL:** \ **Category:** In My Humble Opinion\ **Created:** [June 12, 2001, 12:35pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528 "2001-06-12T12:35:49Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [June 14, 2001, 1:09am UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/21 "2001-06-14T01:09:09Z")
> [@](#): > > \*Originally posted by TexasSpur \* > \*\*Anyone ever heard of pierogies? It is a Polish food similar to ravioli. > Does anyone know any good Polish recipes? \*\* Whaddaya want? I make my own perogies. Dozens at a time, and freeze them. Generally I throw everything into them - potato, cheese, onion, bacon. Cabbage rolls are another favourite of mine. And I love to make lasagne, so I can eat it! I love Thai, Mexican, Szechuan, Korean foods. And of course we all have our favourites from growing up - my mom’s family is Icelandic and I grew up eating Venar Terta every Christmas, and make it myself now. Noboby else likes it, though. The true test of whether a man will fit into my life is if he likes it. ---
**Author:** ![Weirddave](https://avatars.discourse-cdn.com/v4/letter/w/919ad9/32.png) [@Weirddave](https://boards.straightdope.com/u/Weirddave)\ **Post date:** [June 14, 2001, 7:33am UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/22 "2001-06-14T07:33:40Z")
**Kinsey** nailed it, 1st response. Blue crabs, steamed in beer with tons of Old Bay seasoning. ( if you wash your crabs off, you’re a wuss). Fresh Silver Queen corn, dripping in butter. Fresh oysters, shucked 2 seconds before you slurp them, right outta the bay. Maryland fried chicken. Gallons of beer ( Natty Boh or Natty Pre before Carling ruined them, Clipper City or Oxford Class now) Pick 'em, eat em, slurp 'em, nibble the corn, crunch down on the chicken. The gastronomical equivelent of the orgasm. ---
**Author:** ![screech-owl](https://avatars.discourse-cdn.com/v4/letter/s/82dd89/32.png) [@screech-owl](https://boards.straightdope.com/u/screech-owl)\ **Post date:** [June 14, 2001, 10:07am UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/23 "2001-06-14T10:07:06Z")
> [@](#): > > \*Originally posted by racinchikki \* > **Upstate New York doesn’t really have any regional food, does it?** [Go west, young chikki, go west!!](http://www.software-debug.net/etbm/newyork/newyork.htm) [The history of the Beef on Weck](http://www.attachemag.com/stories/archives/02-00/paragons/paragon1.htm) [(and another recipie)](http://recipecircus.com/recipes/Pat_T/SANDWICHES/BEEF_ON_WECK_KIMMELWECK.html) [Salt Potatoes](http://cnybiz.com/clambakes/hinerwadel_products_offered.htm), the staple of any clambake (and yes, the company has a funny name). And [another way to burn your mouth](http://www.dinosaurbarbque.com/blindex1.html), if you didn’t already on the salt potatoes. The Half-Moon Cookies (aka Black and Whites) can also be made with a [Chocolate Cookie version](http://www.homeschoolzone.com/cook/halfmoon.htm)! And I am so glad I did not have to look up [Spiedies](http://www.spiedie.com/) again. And don’t let me get started on the [Finger](http://www.wine-lovers-page.com/wines/finger.htm) [Lakes](http://www.fingerlakeswinetours.com/) [Wine](http://www.fingerlakes.net/flp/flpwine/flpwineld.html) [Country](http://www.fingerlakeswinecountry.com/) and [do-it-yourself tours](http://www.fingerlakeswineries.com/db/Tours.asp). Added bonus: Scroll 3/4 of the way down the screen for [Something you might not understand](http://www.software-debug.net/etbm/bumper/bumper.htm). [(This link provided so you can understand.)](http://www.rongo.com/index.html) ---
**Author:** ![Morrison\_s\_Lament](https://avatars.discourse-cdn.com/v4/letter/m/d26b3c/32.png) [@Morrison\_s\_Lament](https://boards.straightdope.com/u/Morrison_s_Lament)\ **Post date:** [June 14, 2001, 11:26am UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/24 "2001-06-14T11:26:49Z")
I love a lot of ethnic food, but when compiling my list I realized something. Isn’t ALL food ethnic food? 😃 — G. Raven p.s. ok, so somebody may have mentioned this before in the thread. I’m drunk, lazy, and I didn’t read the whole thread. Sue me 🙂 ---
**Author:** ![BiblioCat](https://avatars.discourse-cdn.com/v4/letter/b/ed8c4c/32.png) [@BiblioCat](https://boards.straightdope.com/u/BiblioCat)\ **Post date:** [June 14, 2001, 12:16pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/25 "2001-06-14T12:16:39Z")
> [@](#): > > \*Originally posted by Weirddave \* > **Kinsey nailed it, 1st response. Blue crabs, steamed in beer with tons of Old Bay seasoning. ( if you wash your crabs off, you’re a wuss).** Wash off crabs?!? Are you nuts? (Yes, I know some people do. They should be shot. 😉 ) Do you eat the mustard? And the guts? I like the mustard, but not the guts. Mmmmm, oysters. And they’re not in season yet. Darn. How about some mussels? Are they in season? We go to a place called Loonies, in Canton, and get a huge bowl of steamed mussels for $5. Lots of garlic butter for dipping. Yum. The Silver Queen corn, purchased from a kid in a farm truck on the side of the road…that’s the best. And fresh-off-the-vine Beefsteak tomatoes. Nothing like 'em. And if the kid in the farm truck also has some homemade jam, buy it. Trust me, it will be delicious. ---
**Author:** ![elmwood](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/elmwood/32/3060_2.png) [@elmwood](https://boards.straightdope.com/u/elmwood)\ **Post date:** [June 14, 2001, 12:55pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/26 "2001-06-14T12:55:21Z")
> [@](#): > > \*Originally posted by racinchikki \* > \*\*Upstate New York doesn’t really have any regional food, does it? \*\* [Ha](http://boards.straightdope.com/sdmb/showthread.php?threadid=49533) [ha](http://boards.straightdope.com/sdmb/showthread.php?threadid=57257#post1086779) [ha](http://www.buffalofoods.com) [ha](http://www.broadwaymarket.com/) [ha](http://www.geography.ccsu.edu/harmonj/atlas/buffwing.htm) … ---
**Author:** ![Weirddave](https://avatars.discourse-cdn.com/v4/letter/w/919ad9/32.png) [@Weirddave](https://boards.straightdope.com/u/Weirddave)\ **Post date:** [June 14, 2001, 4:03pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/27 "2001-06-14T16:03:50Z")
> [@](#): > > \*Originally posted by Kinsey \* > \*\*Wash off crabs?!? Are you nuts? (Yes, I know some people do. They should be shot. 😉 ) Do you eat the mustard? And the guts? I like the mustard, but not the guts. > > \*\* You’re preaching to the choir. And I have eaten the mustard, but usually don’t. Personal taste. Hey, look, everybody, the Baltimorons are hijacking the thread! ---
**Author:** ![rebelyell](https://avatars.discourse-cdn.com/v4/letter/r/e9bcb4/32.png) [@rebelyell](https://boards.straightdope.com/u/rebelyell)\ **Post date:** [June 14, 2001, 4:14pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/28 "2001-06-14T16:14:10Z")
Boiled Peanuts. Some people like them to still be firm but I like them to be boiled a little bit longer so the shell fills up with salty brine. Crack the shell, suck out the brine, then split it open and eat the peanuts. Best enjoyed with a frosty malted beverage while seated behind the first base dugout at Turner Field. ---
**Author:** ![Bottle\_of\_Smoke](https://avatars.discourse-cdn.com/v4/letter/b/b9e5f3/32.png) [@Bottle\_of\_Smoke](https://boards.straightdope.com/u/Bottle_of_Smoke)\ **Post date:** [June 14, 2001, 5:49pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/29 "2001-06-14T17:49:42Z")
Bratwurst. Mmmm, mmmm, mmmm. And cooking brats is simplicity itself: 1. Boils brats in beer (or a mixture of beer and water if’n you don’t want to waste too much beer) on the stovetop for about 10 minutes. 2. Drain 'em. 3. Cook the brats on a grill, turning frequently so they acheive a dark golden-brown color all over. I prefer a charocal grill but you can use a gass grill if you are one of _those_ types of people (by this I mean the type of person who could afford to shell out a couple hundred bucks for a gas grill). 4. Eat brats on brat buns (not hot dog buns–they are too small) with the topping of your choice. I prefer Mustard, relish, and onions. Consume several with beer, potato salad, and baked beans. It helps the experience to have a Packer or Brewer game on during all stages of preparation and consumption. ---
**Author:** ![Starbury](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Starbury](https://boards.straightdope.com/u/Starbury)\ **Post date:** [June 14, 2001, 7:56pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/30 "2001-06-14T19:56:40Z")
I’ve found that Philadelphia makes the best sticky buns in the country. Here’s a [recipe](http://soar.berkeley.edu/recipes/baked-goods/breads/philly-sticky-buns01.html) for them, but its not my recipe so I don’t know how close they come to the real thing. I personally like them best without any extras, but most people I know get them with raisins and walnuts. Also, living in North Jersey, I have to say that I like the pizza made here a little better than the stuff in New York. But that’s probably just me. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [June 14, 2001, 7:56pm UTC](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528/31 "2001-06-14T19:56:47Z")
> [@](#): > > \*Originally posted by Zappo \* > \*\* > > > [@](#): > > > > \*Originally posted by beegowhite \* > > \*\*Being from southeastern Pennsylvania has three advantages (and only three): hoagies, cheesesteak sandwichs, and Yuengling beer. \*\* > > You forgot two, **beegowhite** : > > Soft pretzels. No, not those dried-out frozen and reconstituted things you get at the movie theater or ball game. I mean real soft pretzels. Nice, hot, doughy soft pretzels from the pretzel bakery at 7th and Federal. > > Tastykakes.\*\* Pennsylvania German here, so LEBANON BOLOGNA!!! We moved to New England so my aunt and uncle stock up on LB and wursts to bring to us–soul food. Spaetzle Dried Corn (although Cope’s has changed their recipe) Shoo-fly pie Chicken and dumplings Tom Sturgis hard pretzels (not a favorite so much as a nostalgia trip) [Previous page](https://boards.straightdope.com/t/your-favourite-local-regional-ethnic-foodstuffs/68528.md?page=1)