Local Food?

Discussion in 'General discussions' started by Tom Hart, Jan 10, 2019.

Thread Status:
Not open for further replies.
  1. Andrew35

    Andrew35 Puritan Board Freshman

    Sour and spicy are the flavors in my part of the world. Here's a sour fish hotpot we had a few weeks ago, the local specialty.

    it works like this: you go to a fish tank in the restaurant and select your fish. The butcher nets it, then chops it up in front of you and stuffs it in a metal bowl filled with odds and ends in a tomato-and-vinegar based broth.

    The bowl is brought to your table and set on a hotplate, where it cooks for about 8 minutes. At this point, it is ready to go.
    The flavor is a bit like Thai tom yam, if you're familiar with that. Not bad.
  2. Southern Presbyterian

    Southern Presbyterian Moderator Staff Member


  3. JimmyH

    JimmyH Puritan Board Junior

    The way I learned to make biscuits from my Aunt in Mississippi when I was in my early teens ... Dump some self rising flour in a mixing bowl (eyeball it rather than measure it) Take a handful of Crisco and knead it into the flour thoroughly. Make a crater in the center with your fingers, pour water/milk in the crater and, using your hand, mix the melange until you have a dough of proper consistency. (I know it when I see it) Put a piece of tin foil on your baking sheet and ... can't remember whether to mist dry flour, or to put a thin coat of grease to prevent sticking, but form the biscuits with your fingers and space them out on the sheet, leaving room between them for rising/expansion. Bake in an oven @ 350 until browned on the top.
  4. ReformedChristian

    ReformedChristian Puritan Board Freshman

    Here in Kansas/Missouri Kansas City BBQ is a local favorite.
  5. Tallifer

    Tallifer Puritan Board Freshman

    <laughs>Since my mother taught me to clean my plate regardless of what God provided for a meal, I have been able to happily eat whatever cuisine is offered in any country I visit or live in. Tripe, head cheese, silk worm larvae, dog soup, raw octopus, burdock roots, jello salad...
  6. VictorBravo

    VictorBravo Administrator Staff Member

    Here in southeastern Washington I don't think there is a local dish, as it were.

    Maybe smoked steelhead or roasted elk. We do have the biggest wheat-producing county in the US (the signs say so, at least) north across the river from us, but I don't know of any particular local bread except for our homemade stuff, and that recipe came from Montana.

    But there are plenty of fast food joints across the river in Idaho. I'm thinking we might be lacking in imaginative heritage.
  7. KMK

    KMK Administrator Staff Member

    In N Out.png

    I just spent two weeks in Oahu where I ate a great deal of lau lau.

    Lau Lau.jpg
  8. BGF

    BGF Puritan Board Sophomore

    As mentioned above, our best known “oddity” is Cincinnati style chili. To enjoy it properly forget that it’s called chili. It bears no resemblance to what is normally associated with that word. It’s better described as a Mediterranean spiced meat sauce, usually used as a topping for spaghetti or coneys. Most out-of-towners either love it or hate it. Goetta is another local favorite. And of course, sausage and beer (large German population).
Thread Status:
Not open for further replies.

Share This Page