Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Free Mr. Tony on September 25, 2017, 02:45:03 PM
-
I just saw an article on the USA today app. It was 50 iconic dishes from 50 states. Most were pretty commonly associated items with that state, and I would imagine most people would know. There were a handful I had never heard of though, which got me thinking we could make our own pelletfan list from your state.
The one that most interested me that I hadn't seen before was Idaho finger steaks. Supposedly top sirloin fingers deep fried in tempura like batter. They looked good.
The easy route for Indiana is the tenderloin sandwich. I live sort of near Amish country, so my not so well nomination would be beef or chicken n' noodles. It's a double starch dish that seemed perfectly normal to me growing up, but has got some strange comments when I realized the rest of the country doesn't always top their mashed potaotes with egg noodle pasta.
So this is basically a thin roux based gravy with vegetables, shredded beef or chicken, and egg noodles that is then ladled over the top of a pile of mashed potatoes. Can't get much more comforting than that.
Not my pic, but sort of like this
(https://i.imgur.com/PrlFvSHl.png)
So let's get some other states represented. What's yours?
-
The Red Steer used to sell those besides the regular burger fare...
-
Dr. Atkins just rolled over in his grave. You mentioned Idaho already, don't know if its iconic to Idaho but a loaded baked potato might be unique here, typically a plate sized russet with enough butter, sour cream, bacon and chives to sink a ship, or your arteries
-
I spose the choice for Warshington would be cedar planked salmon. 60 years later, I've never tried it. ::)
I'd say there are too many choices in the seafood category alone. We're just not very good at beef, pork, chicken...
Tops for me is Dungeness crab.
-
I saw that article. I guess its hard to pick just one item. Originally from Buffalo, NY so I was happy to see Duff's chicken wings there although beef on weck would be another excellent choice. Been in Ohio past 20 years and they selected chili from Cincinnati which (I guess) isn't the worst choice. Hard to pick just one item per state.
-
I just saw an article on the USA today app. It was 50 iconic dishes from 50 states. Most were pretty commonly associated items with that state, and I would imagine most people would know. There were a handful I had never heard of though, which got me thinking we could make our own pelletfan list from your state.
The one that most interested me that I hadn't seen before was Idaho finger steaks. Supposedly top sirloin fingers deep fried in tempura like batter. They looked good.
The easy route for Indiana is the tenderloin sandwich. I live sort of near Amish country, so my not so well nomination would be beef or chicken n' noodles. It's a double starch dish that seemed perfectly normal to me growing up, but has got some strange comments when I realized the rest of the country doesn't always top their mashed potaotes with egg noodle pasta.
So this is basically a thin roux based gravy with vegetables, shredded beef or chicken, and egg noodles that is then ladled over the top of a pile of mashed potatoes. Can't get much more comforting than that.
Not my pic, but sort of like this
(https://i.imgur.com/PrlFvSHl.png)
So let's get some other states represented. What's yours?
Looks like our chicken and noodles :clap:
-
I saw that article. I guess its hard to pick just one item. Originally from Buffalo, NY so I was happy to see Duff's chicken wings there although beef on weck would be another excellent choice. Been in Ohio past 20 years and they selected chili from Cincinnati which (I guess) isn't the worst choice. Hard to pick just one item per state.
Love me some beef on weck. Never had the real deal, but I've made my own often. Yeah, those choices in the article were pretty much known to everyone. I was hoping to get some weird ones from people like the finger steaks, although I guess technically it's only strange if you have never heard of it.
-
Weck?
-
Weck?
https://en.wikipedia.org/wiki/Beef_on_weck
A little twist on an Italian Beef.
Sounds good to me!!
-
Weck?
https://en.wikipedia.org/wiki/Beef_on_weck
A little twist on an Italian Beef.
Sounds good to me!!
Seems similar to Baltimore pit beef
-
The roll is basically the only thing that sets it apart from just a roast beef sandwich. The kosher salt and especially the caraway seeds are what is different.
Buffalo wild wings actually used to go by the name "bw3" Wild Wings and weck. I think they dropped the weck because no one knew what it was.
-
I had one of those IN sandwiches at Soldier Field yesterday. Wasn't a fan. Very salty version sold there. I made good after the game with an Al's Italian Beef for the first time.
-
I spose the choice for Warshington would be cedar planked salmon. 60 years later, I've never tried it. ::)
I'd say there are too many choices in the seafood category alone. We're just not very good at beef, pork, chicken...
Tops for me is Dungeness crab.
If cooked right cedar planked salmon is amazing. Unfortunately many places over cook the fish and ruin it. There’s a place o the waterfront in Olympia that does it perfect.
And for seafood, Dungeness is unbeatable!
-
I think most folks have heard of ham biscuits and probably associate them with the South. Less well known is country ham. There are many places that claim to have country ham -- Cracker Barrel is one. But having tasted Cracker Barrel country ham I can tell you it is hardly even a pale imitation. If you ever eat a true country ham, you won't forget it -- it is like taking a tsp of slat and putting it in your mouth! You love it or hate it. I have always said you had to be raised on the stuff. My Dad was and loved it.
For an even less well know, iconic state dish -- Smithfield Ham. No, not the stuff found in every grocery. It use to be that the pigs had to be peanut fed. But the definition has changed to the following:
".Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure; and, aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia."
A true Smithfield is about $160 for a 13-16 lb ham, comes on the bone and, I am told, tastes something like prosciutto when thinly sliced.
-
The roll is basically the only thing that sets it apart from just a roast beef sandwich. The kosher salt and especially the caraway seeds are what is different.
Buffalo wild wings actually used to go by the name "bw3" Wild Wings and weck. I think they dropped the weck because no one knew what it was.
I guess its what you grow up with. I LOVE a good kimmelweck roll. For me it is definitely a comfort food that reminds me of home.
and yes, the 3rd 'W' in BW3 stood for weck.
-
I had one of those IN sandwiches at Soldier Field yesterday. Wasn't a fan. Very salty version sold there. I made good after the game with an Al's Italian Beef for the first time.
What sandwich at the game? Been to soldier field quite a few times. As with most stadium food anywhere, it's never as good as it looks like its going to be. I had Al's for the first time about a year ago. It was awesome.
-
I think most folks have heard of ham biscuits and probably associate them with the South. Less well known is country ham. There are many places that claim to have country ham -- Cracker Barrel is one. But having tasted Cracker Barrel country ham I can tell you it is hardly even a pale imitation. If you ever eat a true country ham, you won't forget it -- it is like taking a tsp of slat and putting it in your mouth! You love it or hate it. I have always said you had to be raised on the stuff. My Dad was and loved it.
For an even less well know, iconic state dish -- Smithfield Ham. No, not the stuff found in every grocery. It use to be that the pigs had to be peanut fed. But the definition has changed to the following:
".Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure; and, aged for a minimum period of six months; such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia."
A true Smithfield is about $160 for a 13-16 lb ham, comes on the bone and, I am told, tastes something like prosciutto when thinly sliced.
This is a screenshot of what came up with genuine smithfield ham. I would be interested to try one. It does look to have the super firm look of prosciutto yet with a ham texture.
(https://i.imgur.com/txXNY65l.png)
Do you think maybe cracker barrel just serves a watered down version of true country ham because it is a semi national chain and realizes the real deal wouldn't please the masses?
-
When I was a kid living in the northeast, my parents always favored Smithfield pepper coated hams - we ate it like prosciutto, slicing it paper thin while we watched television. Those hams are difficult to find these days, but a few months ago I purchased a Johnston County dry cured ham - Costco had them in their online store for less than half the cost of Smithfield (I paid $69 for the whole bone-in ham). They say that the Johnston ham is like "an American prosciutto".
I'm about to slice it for vacuum sealing withing the next couple of weeks.
-
I had one of those IN sandwiches at Soldier Field yesterday. Wasn't a fan. Very salty version sold there. I made good after the game with an Al's Italian Beef for the first time.
What sandwich at the game? Been to soldier field quite a few times. As with most stadium food anywhere, it's never as good as it looks like its going to be. I had Al's for the first time about a year ago. It was awesome.
The Indiana breaded pork loin sandwich.
-
The Indiana breaded pork loin sandwich.
That hits two of my favorite foods and adds breading, had to look it up. Now I need one!
-
I had one of those IN sandwiches at Soldier Field yesterday. Wasn't a fan. Very salty version sold there. I made good after the game with an Al's Italian Beef for the first time.
What sandwich at the game? Been to soldier field quite a few times. As with most stadium food anywhere, it's never as good as it looks like its going to be. I had Al's for the first time about a year ago. It was awesome.
The Indiana breaded pork loin sandwich.
The alleged creator of the sandwich is in Huntington, Indiana. It's about 30 minutes from me, but I haven't made the trip. There are some good versions and bad versions, but they are on alot of bar type menus around here. Oddly enough, the best one I've ever had is from an Italian restaurant. They run it as a feature every so often, and it is absolutely amazing.
-
The Indiana breaded pork loin sandwich.
That hits two of my favorite foods and adds breading, had to look it up. Now I need one!
That's exactly why I started this thread. Find something you've never heard of that you MUST have. Make sure if you do the tenderloin sandwich that it's pounded thin about twice the size of a hamburger bun, and use the correct toppings only. Mayo, yellow mustard, lettuce, tomato, onion, and pickle.
-
I had one of those IN sandwiches at Soldier Field yesterday. Wasn't a fan. Very salty version sold there. I made good after the game with an Al's Italian Beef for the first time.
What sandwich at the game? Been to soldier field quite a few times. As with most stadium food anywhere, it's never as good as it looks like its going to be. I had Al's for the first time about a year ago. It was awesome.
The Indiana breaded pork loin sandwich.
The alleged creator of the sandwich is in Huntington, Indiana. It's about 30 minutes from me, but I haven't made the trip. There are some good versions and bad versions, but they are on alot of bar type menus around here. Oddly enough, the best one I've ever had is from an Italian restaurant. They run it as a feature every so often, and it is absolutely amazing.
It was too thin for me as it was almost crunchy from the breading and tough meat. And, the worst was that it was extremely salty. Not sure if that is the norm or not, but I had challenges finishing it even with a beer in hand.
-
The bad versions have a poor breading to meat ratio. Tough meat is a mystery, as they are usually pounded out which tenderizes an already tender piece of meat. Salt is typically pretty standard. Nothing out of the ordinary. Guessing you just got a sub-par iteration.
-
I have done these a couple of times when the siblings and spouses have come over and they have been well received.
-
I'm surprised they call it an Indiana creation. .... From Chicago, my mom made pounded breaded pork loins for us 70 years ago. ....... "and use the correct toppings only. Mayo, yellow mustard, lettuce, tomato, onion, and pickle." .... Is there something on this sandwich that makes it unique? Sounds like standard sandwich "fixins" to me, no matter what the meat is.
-
I'm surprised they call it an Indiana creation. .... From Chicago, my mom made pounded breaded pork loins for us 70 years ago. ....... "and use the correct toppings only. Mayo, yellow mustard, lettuce, tomato, onion, and pickle." .... Is there something on this sandwich that makes it unique? Sounds like standard sandwich "fixins" to me, no matter what the meat is.
It was originally served at an Indiana restaurant. I'm sure it was served in households like yours well before it. Based on how popular it gets, it spreads out to other areas. Nothing necessarily unique other than not finding it on restaurant menus outside of a particular area. Some things seem to eventually make their way nation wide, and others stay in their region. I guess you would have to ask your Maryland folks if they've heard of such a thing to get an idea of how unique it is.
I know what a lobster roll is, but Red Lobster is the only restaurant anywhere close to me that serves one. So I wouldn't say the sandwich itself is unique, but it is somewhat unique to find it outside of its region.
-
Bent makes a fine one, but I had never seen or heard of them in California or Nevada. My SIL and brother lived in Eastern Washington state for a while as well as California (for the most part) and never heard of them. I have never seen them in this part of Va. I think Bent learned of them either from PH or maybe FMT and that is why he tried them. So I think they must be somewhat regional.
I thought the pickles had to be bread and butter pickles, not dill like is normal on most sandwiches and hamburgers. I sure like the bread and butter on the pork (I skip the raw onions) -- the sweet just seems to go with the fried pork.
-
Most of the ones I've had are usually dill pickles, although I love bread and butter pickles. The raw onion can definitely overpower if you get a strong one.
-
Most of the ones I've had are usually dill pickles, although I love bread and butter pickles. The raw onion can definitely overpower if you get a strong one.
The one at Soldier Field had pickled onions and yellow american cheese and no pickles.
-
I'm one of those Maryland Folk, and never heard of it! We definitely had the real country ham here though, best on a roll with a thick pat of butter.
-
Most of the ones I've had are usually dill pickles, although I love bread and butter pickles. The raw onion can definitely overpower if you get a strong one.
The one at Soldier Field had pickled onions and yellow american cheese and no pickles.
Definitely tried to get cute with it. I don't really love pickeled onions, and certianly not on those. And cheese is a definite no go.
-
Most of the ones I've had are usually dill pickles, although I love bread and butter pickles. The raw onion can definitely overpower if you get a strong one.
It's more that my stomach can't tolerate raw onions. Cooked yes -- raw, I eat for 2-3 days!
-
I need to ask if this sandwich sounds at all familiar to any of you out there. It was on a food show several years back and I don't remember it well. I was sure they said it was an Ohio creation or regional to Ohio. I think it was called a Shoe sandwich or Horseshoe sandwich. I can't remember anything else, except maybe there was cheese sauce involved. Ring any bells?
-
I need to ask if this sandwich sounds at all familiar to any of you out there. It was on a food show several years back and I don't remember it well. I was sure they said it was an Ohio creation or regional to Ohio. I think it was called a Shoe sandwich or Horseshoe sandwich. I can't remember anything else, except maybe there was cheese sauce involved. Ring any bells?
I saw what I'm assuming is the same show years ago. I was thinking Iowa as soon as I read your post. Looks like Springfield, Illinois is where it originated.
https://en.m.wikipedia.org/wiki/Horseshoe_sandwich
-
Its not that I do not want to participate, just that Ham Biscuits are taken, and Virginia is pretty well known for ham. Yes, you have the Chesapeake Blue crab, an many parts of the Bay in Virginia are known for it, but I bet if you asked folks they would say that is a Maryland thing...So I have come up blank...Although George Washington did go to a BBQ in Alexandria in 1769 that lasted 2 days, I am not sure we can claim BBQ...
-
Here is that pork loin sandwich I had at Soldier Field.
(https://farm5.staticflickr.com/4444/37142512420_7ca7343e03_c.jpg)
-
I think I would like pickled onions, the cheese has to go and I have not met much breaded and fried food I did not like, but if it is over fried, that can be an issue! But that oversize piece, that is what I always remember...so Soldier Field, was that like $33?
-
I think I would like pickled onions, the cheese has to go and I have not met much breaded and fried food I did not like, but if it is over fried, that can be an issue! But that oversize piece, that is what I always remember...so Soldier Field, was that like $33?
I think it was either $12 or $14
-
Only two states with not so well known iconic foods huh? Indiana and Virginia. Guess the rest of the country is just a food desert? :pig:
I did live in Nevada for 3 years, so I am tempted to say "the buffet line" for Nevada. But I will go with a lesser known Vegas classic of the past which will date me -- the 99 cent shrimp cocktail.
-
Man, I do just what others do that I get mad over...I do not read the post correctly!
Not so well known iconic state dishes.
Its not that I do not want to participate, just that Ham Biscuits are taken, and Virginia is pretty well known for ham.
So yes, I go back to cold cracked whole Chesapeake Bay Blue Crab!
-
Blue crabs aren't served cold. ... They are steamed, served hot, doused in Old Bay seasoning.
-
In most places yes, hot. The ones I eat are chilled! I do not like hot crab! It is always much sweeter to me cold!
-
In most places yes, hot. The ones I eat are chilled! I do not like hot crab! It is always much sweeter to me cold!
Cold stone crab claws would probably be a good one for this topic. Not sure how many areas serve them, but I know they are seasonal. I've had them in Florida, and they are terrific.
-
I have never had the cold stone crab claws, but heard they were great. Aren't they really expensive?
-
I have never had the cold stone crab claws, but heard they were great. Aren't they really expensive?
I've heard that they are really expensive. When there are 20 cocktails on the bill, other dinners, and the crab claws it all kind of blends together. When you wake up the next day with a hangover and a 300 dollar dinner tab in your jeans that you slept in it just kind of is what it is. I do remember them being sweet and delicious, and my brother in law stealing my stuffed lobster off of my plate. But it is a good memory, and that's what counts right?
-
I know they are popular in the Keys. I guess they can harvest just the right claw and the Stone Crab will grow a new one. I know they are out of my price range, I had never heard of them till about the turn of the Century, then saw a Food Paradise and looked up the restaurant in Key West they were showing them at. $54 for the serving! I guess Everglades City, FL I the Stone Crab capitol of the World!
-
I know they are popular in the Keys. I guess they can harvest just the right claw and the Stone Crab will grow a new one. I know they are out of my price range, I had never heard of them till about the turn of the Century, then saw a Food Paradise and looked up the restaurant in Key West they were showing them at. $54 for the serving! I guess Everglades City, FL I the Stone Crab capitol of the World!
I hate going to Florida during spring break, but was invited by my sister a couple years ago. There is a popular restaurant in Sarasota named phillipe creek. We had the seasonal stone crab there. It was pricey, but from my memory it wasn't quite 54 a plate. We got a pretty good size platter full, and memory tells me it was something like 38 dollars. Which like I said, you get alot of other stuff plus alcohol on the bill 38 starts looking like a steal. It was definitely the sweetest crab I've ever had.
-
So is Brisket, Texas Hot Gut Sausage, or Chicken Fried Steak the lesser in Texas?
-
Bump -- I liked this topic but we had something like 46 states that had no lesser known iconic state dishes. A lot more forum members now, soooooo....
I need to hear from you folks from other states...and Canada....and England,,,,and Australia!!!
-
In Springfield, Il. We are known for the Horseshoe.
http://www.americanfoodroots.com/50-states/horseshoe-sandwich-springfields-claim-fame/
-
Oregon
I was thinking Sea food....Dungeness crab, Salmon/Stealhead
But everything points to marionberrie/blacvkberrie pie...
https://www.cookingchanneltv.com/recipes/packages/50-state-foods
Mudflap
-
Here in Wisconsin something that is often served at tailgate and holiday parties is “Cannibal†sandwiches; raw ground beef usually served open-faced on a piece of buttered rye bread with raw onions and lots of salt and pepper. The key is to ask the butcher (or do it yourself) to freshly grind beef round for you right before it’s going to be served. I prefer to season my beef with Tabasco and Worcester sauce before serving. I believe this to be a fairly regional thing, and it is quite tasty but it has started to fall out of favor over the years, unfortunately.
-
In Wisconsin, we have several I can think of.
But to pick one, it would be deep fried cheese curds.
The best I've had were at the Fill in Station Chippewa Falls WI.
They use local sourced curds and Leinenkugel beer from Chippewa Falls.
The Cannibal that Osborn mentioned is good to. But like he said, You don't see it much any more.
-
Kansas would be Ribs and Z Man sandwich at Joe’s.
-
Don't think I could do a cannibal sandwich, but that's exactly what I was looking for when I started the thread. Stuff I've never heard of that is well known to certain people in a relatively small area. Certainly never heard of that one.
-
I think you all are looking at it the way I 1st did till I really read the title!
Not so well known iconic state dishes.
I kind of think of cheese curds as THE Iconic...well maybe Brats is right there too! But maybe be folks from the area don't see them that way!
-
I've lived in Washington State my whole life and am completely unaware of any iconic dishes. Maybe apple pie . . .?
-
http://www.foodnetwork.com/restaurants/packages/best-food-in-america/photos/what-to-eat-pennsylvania
I can't believe how many of these on the eastern side of the state that I never heard of.
-
This one may be not so well known outside of PA Dutch area of the state. Certainly not as popular as the cheesesteak or pretzels or Hershey's chocolate.
gatherforbread.com/chicken-pot-pie-pennsylvania-dutch-style/
My Mom makes it similar to this. I wish my wife would learn how to make it. Love this dish on a cold day.
-
Really can't think of any "famous " let alone not so famous dishes in NY. The Buffalo wings, are primarily the western part of NY.
-
This one may be not so well known outside of PA Dutch area of the state. Certainly not as popular as the cheesesteak or pretzels or Hershey's chocolate.
gatherforbread.com/chicken-pot-pie-pennsylvania-dutch-style/
My Mom makes it similar to this. I wish my wife would learn how to make it. Love this dish on a cold day.
Both chicken pot pie and Chicken and noodles are staples in our house during the winter. Those look great.
There were some interesting items on your previous link as well. I watched a video on the olde forge pizza recently. Never heard of it prior to that. Id like to try it. I make wedding soup often, but it doesn't have chicken in it.
-
Geoduck or Panopea generosa only the best from Washington State :rotf:
-
I lived in Ohio for 6 years and I can’t believe no ohioans have mentioned goetta. It is the most vile thing I have ever put in my mouth and is primarily found in the Cincinnati and surrounding southern Ohio area.
Other than the brief stint in Ohio and a year in Colorado, I’ve lived in Michigan my whole life. I can’t think of anything too unique here maybe pasty’s? One thing that isn’t specific to Michigan but seems to be unique to the Great Lakes region is blue moon ice cream, my favorite flavor.
Also anyone ever had sugar creme pie? I’ve been told that’s an Indiana thing and is the only place I’ve ever seeen it.
I wonder if most of us have trouble coming up with unique regional foods because to us it is the norm.
-
This thread reminds me of a neighbor that I had that was from Ohio. He raved about his "chili". So they invited my wife and I over for chili one night. When we go to fix our plates I had to inquire what was with the spaghetti noodles. Apparently (some) people in Ohio put their "chili" on spaghetti noddles. I had never heard of chili on noodles.
-
Geoduck or Panopea generosa only the best from Washington State :rotf:
Those geoduck things are insane looking. Not sure I could eat it.
-
Also anyone ever had sugar creme pie? I’ve been told that’s an Indiana thing and is the only place I’ve ever seeen it.
I wonder if most of us have trouble coming up with unique regional foods because to us it is the norm.
May be onto something. I'm from Indiana and like sugar cream pie. Did not know it was just around here.
-
California needs representation, not sure if it fits the “Not so well Known†criteria, but Santa Maria Style BBQ Tri-Tip is definitely iconic.
-
What is Sugar Cream Pie? Also, Chess Pie -- any states with that? And Shoe Fly Pie?
-
What is Sugar Cream Pie? Also, Chess Pie -- any states with that? And Shoe Fly Pie?
Shoe Fly Pie is PA especially in PA Dutch areas in southeast part of the state
-
What is Sugar Cream Pie? Also, Chess Pie -- any states with that? And Shoe Fly Pie?
Sugar cream typically looks like this
(https://i.imgur.com/f5up4Oil.jpg)
I've never made it. My mother in law makes it every thanksgiving, and it is a pretty common find at breakfast diners or other similar local restaurants.
It's kind of just a sweetened cream pie. Custard like consistency, but most of the recipes I've glanced at do not contain eggs. Most seem to use cornstarch as the thickener.
I would guess it would be fairly bland to many, but it's a nice subtle sweet dessert.
-
Chess Pie is the pie I always make for Thanksgiving, it is like pecan pie with the addition of raisins.
-
Was it a three, four or five way?
When we go to fix our plates I had to inquire what was with the spaghetti noodles. Apparently (some) people in Ohio put their "chili" on spaghetti noddles.
(https://i.imgur.com/4cue6E9h.jpg)
(https://i.imgur.com/PEYzhekh.jpg)
(https://i.imgur.com/isvbIFDh.jpg)
-
Was it a three, four or five way?
When we go to fix our plates I had to inquire what was with the spaghetti noodles. Apparently (some) people in Ohio put their "chili" on spaghetti noddles.
Its gotta be five way or no way. I love Cincinnati Chili. I had to take some classes in Ohio over a 5 year period of time. Quite often I would go with friends taking the same classes. They knew at some point in the trip there was going to be a Skyline stop, it wasn't up for debate.
The first time I took my son to Skyline Chili they asked if we had been there before. Told them I had, but he hadn't. The waitress told my son he could eat for free. Probably the wrong thing to tell a young growing boy. He ordered a plate of the five way chili, a chili cheese dog, and chili cheese fries. I couldn't believe the bill. It was under $5. I paid for two pops and my two chili cheese dogs!! They also gave him a bunch of coupons for freebies the next time we visited and a drink cozy. Fans for life!!!
-
Yeah, I am in that 5 way line...If I ever get there!
-
Was it a three, four or five way?
When we go to fix our plates I had to inquire what was with the spaghetti noodles. Apparently (some) people in Ohio put their "chili" on spaghetti noddles.
(https://i.imgur.com/4cue6E9h.jpg)
(https://i.imgur.com/PEYzhekh.jpg)
(https://i.imgur.com/isvbIFDh.jpg)
I honestly do not remember, and truth be told, I am not much of a fan of pasta. The thought of chili on spaghetti noodles was unappetizing, and still is, no matter how much cheese you throw on top.
-
Was it a three, four or five way?
When we go to fix our plates I had to inquire what was with the spaghetti noodles. Apparently (some) people in Ohio put their "chili" on spaghetti noddles.
Its gotta be five way or no way. I love Cincinnati Chili. I had to take some classes in Ohio over a 5 year period of time. Quite often I would go with friends taking the same classes. They knew at some point in the trip there was going to be a Skyline stop, it wasn't up for debate.
The first time I took my son to Skyline Chili they asked if we had been there before. Told them I had, but he hadn't. The waitress told my son he could eat for free. Probably the wrong thing to tell a young growing boy. He ordered a plate of the five way chili, a chili cheese dog, and chili cheese fries. I couldn't believe the bill. It was under $5. I paid for two pops and my two chili cheese dogs!! They also gave him a bunch of coupons for freebies the next time we visited and a drink cozy. Fans for life!!!
If you want to try the OG Cincinnati chili try camp Washington. I married a Cincinnati girl and she loves skyline but even she will tell you camp Washington is the best, it is meatier. There’s also a raging debate over gold star vs. skyline, my wife is a skyline zealot so I’ve never been able to try gold star... ::)
-
I've lived in Washington State my whole life and am completely unaware of any iconic dishes. Maybe apple pie . . .?
Same here - 61 years next month.
I picked the cedar planked salmon simply for its advertising value. I've never had it, or geoduck for that matter. I can think of a lot of things I've eaten growing up that are spectacular and regional; but they all fly well below the radar.
The most common and overlooked would be Dungeness crab and the Pacific oyster. The best fish I've ever eaten was river caught steelhead. There is simply no comparison to any other fish I've eaten.
I could go on and on about the PNW food, but you'd have to have lived here for a long time to get any meaning out of it.
Not sure that's a good thing or not. Maybe it's best that some things are forgotten...
-
We just had a skyline open here in Fort Wayne. I've had it before and like it. I just don't eat that sort of food often. I do go through the drive through and get their buffalo chicken or Greek wraps for lunch. I hope it goes over well, but there does not ever seem to be that many people in the lot. Not a good sign, and it's in a very good location.
-
I've been called a rebel many times in my life, so the next batch of chili is going on some pasta!
-
I was bored once and tried it with riced cauliflower. It was pretty good!
-
I believe those things would be the not so well know? Correct? Would love to hear of a few...
Not so well known iconic state dishes.
I can think of a lot of things I've eaten growing up that are spectacular and regional; but they all fly well below the radar.