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Old 12-10-2007, 09:53 AM   #1
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Regional Food

I looked for a new chili recipe today. I came across this

Chili Appreciation Society International

So, tell me, if I visited your community, what would you recommend and what would you tell me to avoid?

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Old 12-10-2007, 10:47 AM   #2
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One thing I don't get. At most of the Chili cookoffs, very few use fresh ingredients. Its all dried powdered stuff. At the cook off I entered I won hands down-- all fresh ingredients except for the chili powder. I didn't enter "the CASI" part as we were competing as a corporate group but the CASI people after tasting mine on the side said we should have....

Many of the chilis at these cook offs I find inedible. I guess I just expect to taste fresh peppers, good meat flavors, nice tomato flavors..plus the kick you expect from chili...
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Old 12-10-2007, 11:22 AM   #3
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I'd treat you to some Ol' NC pork BBQ.
Vinegar based sauce, no tomato!
Serve on a cheap white bun with slightly sweet slaw.
HEAVEN!

Course, if you go down south and east a bit, it is mustard based,
and not as good, LOL!
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Old 12-10-2007, 11:24 AM   #4
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Yes Jeff, you are right. It's mostly dried powdered stuff. It has a rich heritage though, dating back to times when people were more dependent on perserved foods.

Chili is a very regional dish. What I consider good chili may be completely unacceptable to you.

That is why my original question was, if I visited your community what would you recommend/avoid?
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Old 12-10-2007, 11:37 AM   #5
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My area doesn't have its own spin on chili, but the butcher shops up here specialize in "ox-roast". Especially in the summer for a quick, heat it up, slap it on a bun meal. Everyone up here knows what ox-roast sandwhiches are, yet it's never offered on a menu.
Basically it's just shaved roast beef sold in a container of juice/broth. My neighbor turns his whole deer into a venison ox-roast. You drive an hour east or west of here and they never heard of it. Not sure about downstate. Maybe someone from Pittsburg would know.
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Old 12-10-2007, 12:21 PM   #6
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Fried Mississippi Pond Raised Catfish
Hick's or Tony's Tamales
Baked Mississippi Sweet Potato
Smith County Watermelons
Pecan Pie, Pralines, Mississippi Mud Pie

Would be a few things I would recommend...
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Old 12-10-2007, 02:00 PM   #7
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If you came to Switzerland, I would recommend anything cheese related like Raclette or even better, malakof. If you came to Kenya, I would treat you to Nyama choma, ugali and kachumbari. (grilled meat serve with ugali and Kenyan salad)Ugali is a stiff porriage made from maize meal.
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Old 12-10-2007, 02:00 PM   #8
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Quote:
Originally Posted by simplicity View Post
Yes Jeff, you are right. It's mostly dried powdered stuff. It has a rich heritage though, dating back to times when people were more dependent on perserved foods.

Chili is a very regional dish. What I consider good chili may be completely unacceptable to you.

That is why my original question was, if I visited your community what would you recommend/avoid?
never thought about it that way..

Regional food, Indiana... Breaded tenderloins! We have a couple of places that make the best you will ever eat. Oh, and everyone makes the green bean casserole, kind of a staple at holiday meals.
Other than that, the basic foods are big around the midwest; chicken and noodles, beef & noodles, Stew, vegetable soup, pot roasts, about any meat roasted. Lots of potatos, usually baked or fried. Obviously not a lot of seafood, etc..
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Old 12-10-2007, 02:07 PM   #9
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Quote:
Originally Posted by GrillingFool View Post
I'd treat you to some Ol' NC pork BBQ.
Vinegar based sauce, no tomato!
Serve on a cheap white bun with slightly sweet slaw.
HEAVEN!


Course, if you go down south and east a bit, it is mustard based,
and not as good, LOL!
Sounds similar to my pork BBQ Real vinegar bite but it does have tomato juice in it.. It MUST be served with turmeric slaw on the sandwich.
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Old 12-10-2007, 03:01 PM   #10
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Cashew chicken is about as Chinese as fois gras, but it is a must have.
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