"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-12-2006, 11:09 AM   #61
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
California is a bit hard to pin down because of it's size and diversity, both as to ethnicity and climate, but a couple of very typical California dishes come to mind:

Guacamole
Olives
Coippino
Abalone
Sourdough bread
Santa Maria BBQ
Zinfandel
Boysenberry Pie
Just about any kind of fresh fruit or vegetable you can think of.
FryBoy is offline   Reply With Quote
Old 09-12-2006, 11:19 AM   #62
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,901
Idaho would be The Idaho Spud Bar.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 09-12-2006, 11:51 AM   #63
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
California = great Mexican food!!!

and fresh foods.
cjs is offline   Reply With Quote
Old 09-12-2006, 06:06 PM   #64
Assistant Cook
 
rlc912's Avatar
 
Join Date: Jun 2006
Posts: 17
North Carolina has it's pulled pork with vinegar bbq suace and coleslaw.
Texas is def. where the beef brisket bbq is at as well as the earlier mentioned tex-mex.
Folks in Missouri eat a lot of fried pork tenderloin sandwiches. yummy!
__________________
Rachel
rlc912 is offline   Reply With Quote
Old 09-12-2006, 06:27 PM   #65
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
north carolina is quite complex:

On the east coast, the dominant ingredients in the sauce are vinegar and hot peppers. Proceeding west into the Piedmont (as in Lexington), the sauce (called "dip" by the locals) becomes more tomato- or ketchup-based, but usually never as thick as commercial (Texas-style) sauces. In the eastern part of the state, the whole hog is typically used; in the west, sometimes only pork shoulders are used for barbecue. But under any circumstances, North Carolinian use of the term "barbecue" will refer to slow cooked pork, and not to backyard cookouts, or any sort of beef, chicken or other meats, regardless of how they are prepared. Some North Carolinians will deny that "barbecue" exists outside of North Carolina.

http://en.wikipedia.org/wiki/Regiona...North_Carolina
Seven S is offline   Reply With Quote
Old 09-13-2006, 04:38 AM   #66
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
Quote:
Originally Posted by GB
I love gravy on fries (but I love gravy on anything). There is a place in Burlington VT (way up North) called Nectars. They are famous for their gravy fries.

Yeah for MA I would go with Clam Chowder I guess.
good guess but sorry gb, everyone outside of massachusetts knows that rhode island clam chowder is tops.

also from little rhodey: littlenecks, stuffed quohogs and, saving the best for last, johnny cakes.

cranberries and chorizo are the two top contenders coming from mass.

__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 09-13-2006, 04:42 AM   #67
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
Quote:
Originally Posted by Seven S
can anyone mention foods from the Pacific Northwest of the U.S. ?? (wild salmon on cedar plank)
roadkill served with ice wine.
__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 09-13-2006, 07:21 AM   #68
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Interesting!! Since the state tree of Texas is the pecan tree it goes without saying that pecan pie is the choice of pies. Today a Houston Chronicle article discussed a current debate of whether our state dessert should be pecan pie or Blue Bell vanilla ice cream (delicious) and compromised that a new flavor of BB has just come out that may settle the debate once and for all: pecan vanilla ice cream. But as far as pies go: PECAN!!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-13-2006, 08:15 AM   #69
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by philso
cranberries and chorizo are the two top contenders coming from mass.
Ahh, but these are not recipes.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-13-2006, 08:30 AM   #70
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Quote:
Originally Posted by GB
Ahh, but these are not recipes.
One Southern pecan pie recipe coming up---just give me time to contact my MIL who has a wonderful recipe
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-13-2006, 09:03 AM   #71
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,901
Quote:
Originally Posted by expatgirl
Today a Houston Chronicle article discussed a current debate of whether our state dessert should be pecan pie or Blue Bell vanilla ice cream (delicious) and compromised that a new flavor of BB has just come out that may settle the debate once and for all: pecan vanilla ice cream. But as far as pies go: PECAN!!
Blue Bell Ice Cream... Now *that* I miss. I have found it outside Tejas, though. It's just very, very rare.

I can remember trips to the factory in Brenham as a kid. Good memories.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 09-13-2006, 09:11 AM   #72
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Quote:
Originally Posted by rlc912
North Carolina has it's pulled pork with vinegar bbq suace and coleslaw.
Texas is def. where the beef brisket bbq is at as well as the earlier mentioned tex-mex.
Folks in Missouri eat a lot of fried pork tenderloin sandwiches. yummy!
Fried pork tenderloin sandwiches sound good --- pork rules !
Barb L. is offline   Reply With Quote
Old 09-13-2006, 09:14 AM   #73
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Don't forget Michigan's "Muskrat Dinners", you either like it or not- I do- once a year !
Barb L. is offline   Reply With Quote
Old 09-13-2006, 11:17 AM   #74
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Quote:
Originally Posted by phinz
Blue Bell Ice Cream... Now *that* I miss. I have found it outside Tejas, though. It's just very, very rare.

I can remember trips to the factory in Brenham as a kid. Good memories.
Me, too, Phinz---glad that you've found it elsewhere--good memories is right???
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-13-2006, 12:07 PM   #75
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,901
I was jealous about 2 years ago when one of the girls I work with got a package here at work. It was a shipment of Blue Bell, packed in dry ice. I told her I was going to steal it when she wasn't looking.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 09-13-2006, 12:10 PM   #76
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,901
Ooooohhhhhhhhhh... I can get it in Atlanta, or in Chattanooga when I'm down there picking up my new car.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 09-13-2006, 12:37 PM   #77
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,145
Smile

Hey, let's not forget about Kentucky's fast horses and bourbon. I always make it a point to watch the Derby every first Saturday in May, so we won't talk about putting horsies on our menu. But, bourbon is another story.

I love bread pudding and have discovered a recipe that is worth diving into and smearing all over your body. It comes from the Oak Room in the Seelbach Hilton Hotel in Louisville and is made with, of course, bourbon. If you're ever in Louisville, you owe it to yourself to have dinner at the Oak Room. The hotel is a very old southern-style place and is reminiscent of a movie set.

The Oak Room's bread pudding is awesome. I found the recipe for it in a great Kentucky cookbook called Splendor in the Bluegrass, which is filled with wonderful recipes. The "Green Bean Bundles" are wonderful as a company side dish.
Katie H is offline   Reply With Quote
Old 09-13-2006, 06:31 PM   #78
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Quote:
Originally Posted by expatgirl
One Southern pecan pie recipe coming up---just give me time to contact my MIL who has a wonderful recipe
let us know when you post the pecan pie recipe!
Seven S is offline   Reply With Quote
Old 09-13-2006, 07:48 PM   #79
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Hard to say what Indiana's would be, but my guess is that it would have corn in it. Cornbread perhaps? Though I owuld hardly say we're famous for it...

NW Indiana, where I'm from, is actually an estranged part of Chicago, if you ask the folks who live there. We all like to pretend we're from Chicago, and we love our deep dish pizzas, and chicago-style hot dogs, and our ridiculusly overpriced steak and chophouses, just like they do in Chicago.

I think other than that, the food culture is decidedly southern style. There's quite a bit of farmland here, mostly corn and soy, so there's no great hubs for the culinary masterminds that are surely lurking somewhere in this poor state...

I think popcorn might be closest to the mark. We didn't invent it, but Orville Redenbacker made it famous in Valporaiso, IN.
college_cook is offline   Reply With Quote
Old 09-13-2006, 09:11 PM   #80
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
for PA, pork roast, red taters, sauerkraut, fresh black pepper, roasted together. it's delicious. i'm very German, tee-hee.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.