Local Food Traditions, History and Myths...
- Thread starter DugDbold
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
A little puzzled re "local" traditions/history/legends on how to respond. Tradition and history were the dishes I grew up with, since my ancestors imigrated from Europe to the US. Other generations did not write recipes down, so there can be no myth. I could probably write volumes, but the food/landmarks/cooking establishments I grew up with, may no longer exist, but hold a place in my heart. Those are the components of what tradition means to me. Growing up in New York City, local meant every cuisine you could imagine, particularly since it was a melting pot of people/cultures/cooking/foods from all over the world. I remember fondly, places that were landmarks, and sadly will never be brought back again. I could give you some links, but tradition, to me, is what is in your heart and roots and memories.
buckytom
Chef Extraordinaire
mish, speaking of a melting pot, i just saw my first filipino fast food take out joint in a mall yesterday. it looked just like a chinese take out, but with a much different menu. i'm gonna have to try it soon.
the shrimp in red sauce with spicy rice looked good.
the shrimp in red sauce with spicy rice looked good.
DampCharcoal
Executive Chef
Very interesting thread! I'm thrilled that DugD mentioned Welsh Rarebit (around here it's called Welsh Rabbit!) I literally haven't had that since I was ten years old or so, I'm gonna have to make it soon. Cincinnati style chili over spaghetti is extremely popular around here as is White Castle, a Columbus original, the steamed hamburger and onions on a bun that someone else here mentioned. Another original is Johnny Marzetti, basically a macaroni, hamburger and tomato sauce concoction topped with American cheese. I live just north east of Columbus on the edge of Amish country and many of the family owned restaurants are heavily influenced by Amish cooking. Around these parts, no one can make comfort food better than the Amish! 
Barbara L
Traveling Welcome Wagon
There are a lot of Amish around where my husband is from in Iowa. He said that some of the Amish would go to Aldi's and buy cookies, put them in individual bags, then sell them at the roadside!DampCharcoal said:I live just north east of Columbus on the edge of Amish country and many of the family owned restaurants are heavily influenced by Amish cooking. Around these parts, no one can make comfort food better than the Amish!
BarbaraDampCharcoal
Executive Chef
No way, Barb! Ah well, I guess even the Amish know how to work the system! Disappointing to hear but not surprising.
buckytom
Chef Extraordinaire
there used to be a young amish kid that showed up at a small farmers market on the corner of 57th and 9th avenue on saturdays in nyc a few years ago.
he sold everything from breads to veggies, to cheeses. it seemed a little odd to me that he would drive up with his produce in a truck with ny plates, but, whatever, this is ny, an open air asylum.
one weekend, a co-worker was heading home to brooklyn, and was stuck most of the way in heavy traffic.
much of the trip was spent behind a truck with ny plates, and an amish-dressed kid behind the wheel.
i guess there's a new amish community in bed-stuy or flatbush...
he sold everything from breads to veggies, to cheeses. it seemed a little odd to me that he would drive up with his produce in a truck with ny plates, but, whatever, this is ny, an open air asylum.
one weekend, a co-worker was heading home to brooklyn, and was stuck most of the way in heavy traffic.
much of the trip was spent behind a truck with ny plates, and an amish-dressed kid behind the wheel.
i guess there's a new amish community in bed-stuy or flatbush...
comissaryqueen
Senior Cook
Amish mmmm Shoo-fly pie, Lebanon Bologna, Sausage,Chow Chow.
comissaryqueen
Senior Cook
Here in the south a staple in the fall are Chitterlings cause you have to cook them outside because of the smell. Pinto beans and cornbread, BBQ, Greens, and of course grits.
purrfectlydevine
Sous Chef
Did you see the recipe that i posted in this thread for shoo-fly pie?comissaryqueen said:
Claire
Master Chef
I've loved reading this, and especially now that the holidays are coming upon us, am looking forward to more of it!
Barbara L
Traveling Welcome Wagon
I have really enjoyed this too! Keep them coming everyone!Claire said:
Barbara
mudbug
Chef Extraordinaire
OK, here's another. HH got to go hunting several times over the weekend with my kid brother, Mr. Wildlife. He was served a beverage I had forgotten about after being away from Illinois these many years - red beer. Basically, it's just beer with tomato juice, This beverage must be consumed in the early morning hours, standing around in your camo, guns cooling down, dogs relaxed. birds being plucked.
I was served this same beverage early one morning many years ago while serving as Girl Reporter in a little Illinois river town (and major duck flyway) before being escorted by an aged duck hunter to survey the local reservoir that was slowly silting in. Actually hits the spot quite well on those misty river mornings.
I was served this same beverage early one morning many years ago while serving as Girl Reporter in a little Illinois river town (and major duck flyway) before being escorted by an aged duck hunter to survey the local reservoir that was slowly silting in. Actually hits the spot quite well on those misty river mornings.
Claire
Master Chef
I've called this called "red-eye", and used as a hangover cure, sometimes with a raw egg dropped into it. Personally, give me a blood mary any day. But it was a common drink many places I've lived.
