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Old 09-14-2006, 01:11 AM   #81
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Let's not forget California's San Francisco sourdough bread (they claim it's French, but my sources say it was originally Basque). And "chicken-fried steak" in Texas (probably a variation of German wienerschnitzel).

Having lived in both places, I should point out that "Mexican" dishes in the two states can be very different, even if they have identical names.
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Old 09-14-2006, 01:30 AM   #82
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Our family salsa
(The olive oil is not traditional, but we like it.)

3 cups fresh chopped tomato, skins and seeds removed
1/4 cup white wine balsamic vinegar
4 hot peppers (we used 2 red filgier hot longs, 2 yellow caribes)
2 large cloves garlic
.75 oz. fresh cilantro leaves, washed, no stems (.75 oz when trimmed)
3 small Texas sweet onions (with green tops), chopped (5 oz when chopped)
1 tablespoon salt

Olive oil to taste
============================
Put everything except the olive oil in the food processor.
Pulse until desired texture is reached.
Pour into a non-metallic container with a tight cover. Refrigerate overnight.
To serve, spoon into a small dish and mix with a little olive oil.
Good anywhere you want a spicy sauce.
If you don't have a food processor, just chop everything fine and use it as "pico de gallo."
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Old 09-14-2006, 03:05 AM   #83
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"cranberries and chorizo are the two top contenders coming from mass."

Quote:
Originally Posted by GB
Ahh, but these are not recipes.
ok. i'm from rhode island, not mass. but i'll go the extra yard here.

cranberry sauce. i'd say that possibly 99.99% o f people in the u.s. eat cranberry sauce at least once a year. recipe: water, cranberries, sugar. boil for about 10 minutes. done. only a scrambled egg is any easier.

i'll go out on a limb here and suggest that chorizo is at it's best fried up as is and eaten separately or in a sandwich.
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Old 09-14-2006, 07:09 AM   #84
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Quote:
Originally Posted by college_cook
Hard to say what Indiana's would be....
Wasn't Alton Brown in Indiana when he ate that fried brain sandwichich on Tasting Ashphalt?

John
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Old 09-14-2006, 09:42 AM   #85
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Quote:
Originally Posted by ronjohn55
Wasn't Alton Brown in Indiana when he ate that fried brain sandwichich on Tasting Ashphalt?

John
Yes, I believe he was.
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Old 09-14-2006, 10:19 AM   #86
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hmmm....... sounds kinda delicious if you like organs.
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Old 09-30-2006, 07:52 PM   #87
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Frogmore Stew

Quote:
Originally Posted by FraidKnot
Okay, it's not really a stew. It's more like a big boil of stuff. But it's called Frogmore Stew. My parents live in what used to be called 'Frogmore', South Carolina. It's now called (again) St. Helena, just south of Beaufort.
FraidKnot just made me think of another traditional dish from South Carolina to add to this great thread - Frogmore Stew!!
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Old 09-30-2006, 08:10 PM   #88
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Send a message via Yahoo to Barb L.
Wink

Quote:
Originally Posted by Seven S
FraidKnot just made me think of something traditional from South Carolina to add to this great thread!
Annnnnd what would that be ??
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Old 09-30-2006, 09:29 PM   #89
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Frogmore Stew

Quote:
Originally Posted by Barb L
Annnnnd what would that be ??
Stew made with more and more frogs!!!

OK, sorry about that... here it is
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Old 10-02-2006, 01:34 AM   #90
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Hoppin' John

And yet another dish from South Carolina...

"Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia). Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce."

http://whatscookingamerica.net/History/HoppinJohn.htm
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