What's Your Native Food?
 

I thought this would be a fun idea for a thread since there are so many members on YT from different parts of the country & world.

What food(s) is your city/town/area FAMOUS for?

Chicago is famous for:

Chicago style hotdogs. Never ever ever ask for ketchup to put on your Chicago hotdog. I have been known for slapping it out of people's hands.
You start with a Vienna Beef hot dog, boiled; the dog goes on a steamed poppy seed bun. The condiments are: yellow mustard, bright green relish, fresh chopped onions, tomato wedges, pickle spear, sport peppers, shake of celery salt. And never, ever ever a drop of ketchup. Ketchup does not go on a Chicago Style Hot Dog.

Secondly, there is the Rainbow Cone, which is served at the original Rainbow Cone store that has been open since the early 1920s. A rainbow cone is composed of:
chocolate, strawberry, pistachio and Palmer House (cherry flavored, with chunks of cherry and walnut) ice creams. There is also orange sherbet--packed into a wedge atop your cone.

Thirdly is Chicago Style pizza which is either deep dish or stuffed.

The Chicago-style "deep-dish" pizza was invented at Pizzeria Uno in Chicago and begins with a simple, often very thick, crust (made with olive oil and often cornmeal) in a deep round pan, parbaked before the toppings are added to give it greater spring. The bottom of the crust is lined with meats and/or vegetables while the sides rise to the top of the pan. Mozzarella cheese is added atop the meats, vegetables, or whatever other topping are used, and then a layer of crushed tomatoes is ladled over the top and the whole pizza is baked to completion. Deep-dish pizza is often eaten with a knife and fork, since its thickness and occasional messiness do not lend themselves to eating with the fingers as is often the case for thin-crust pizza.

Um...Dreamland Bar-B-Q!

Goden Flake Potato Chips are headquartered here in B'ham....WARNING: STAY AWAY FROM THE TOUR!!!

Ok, now tell me what it is/what it looks like and how I make it!!! :D cuz I have no idea!!! :p

How to make what? Potato chips? :confused:

As for the Dreamland, I don't know...you would have to ask the people at Dreamland! Always voted the South's best Bar-B-Que. People literally line the streets to get it and they talk about it all over the radio during broadcasts.

I am sure Bettyanne could vouch for me here? ;)

Yes, they have great Bar-B-Que...I went to the "track" there and went antiquing...had BBQ...OHMY :dribble: :dribble: :dribble:

My town is known for its bolonga. Not very cool. I don't even like bologna!

I have been known to drive an hour and a half to get a Philly cheesesteak, though.

http://philadelphia.about.com/cs/che...heesesteak.htm

Which track...Talladega? (Or Greentrack?) Was if Bar-B-Que, or DREAMLAND Bar-B-Que...there is a BIG difference you know. :)

The only thing I can even think of from Ohio is Cincinnati chili.
Which when I had it in Cincinnati,, it looked great,, spaghetti w/ meat sauce and tons of shredded cheese on top.. But When I tasted it... :eek: The sauce was SWEET, very sweet,.. with sugar and cinnamon,and all these other sweet spices,They said that is how it is to be made, I ruined it for me.. this is a recipe I found online.




































Authentic Cincinnati Style Chili
Easy to Make

Delicous mix goes great with Vegetarian Chili!
Goes best with spaghetti & hot dogs





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Product Description

Product Description
Preparing Directions This chili has magical powers. It can get you past a bad break up or improve your productivity at work. However, in order to unleash the magic you must use the following recipe. It also makes the best batch of chili you'll ever eat. * 1 package of chili * 6 cups of water * 1 small can of tomotoe paste * 1.5 lbs of thawed lean ground beef * 1 bag of oyster crackers * 1 bag or brick of Tillamook mild cheddar cheese * 1 white onion The trick to making great chili is cooking time and temperature coupled with the consistency of the ground beef. Inalarge pot add 6 cups of water. Add 1 small can of tomatoe paste and the chili powder. Wash your hands, because you are going to be putting them in the pot. Now add the ground beef into the mixture, but shred it as finely as you can while it's in the water. You want as thin a consitency as possible. This is why it's important that the meat be thawed. Do not brown the meat! Next turn on the heat, beat mixture with a fork, and let boil for 1 minute. Then reduce to a rolling simmer. Let it simmer like this uncovered for about 45 minutes. Stirring occasionally. Use a wooden spoon for best results. After about 45 minutes turn the heat down to a light simmer for another 20 minutes.You can tell it's ready for the heat reduction when you stir and the chili starts to bubble out of the pot. After the 20 minutes remove the pot from the stove. Let is stand for 10 minutes.You don'twant it too hot, because you don't want the cheese to melt into it.

:eek: :eek: Oh my...honestly, I wasn't expecting that one! :p
"Town of Baloney!" lol

Baltimore Steamed Blue Crabs!!
Crab Cakes
fried soft crabs
Half n' Half( ice tea mixed w' lemonade)
Crab Salad..hmmmmm
Old Bay seasoning!!!
fried Ribs...I can't explain!!! :dribble: :dribble:

Famous??? I can only think of the state has a whole and it would be BEEF!!! Steaks, BBQ, Chicken-Fried-Steaks...gosh, I'm hungry!

Went to Chicago once and ordered a hot dog with the works. It WAS delicious! Also, ordered a Sprite and had to repeat that 4 or 5 times because the lady couldn't understand what I was saying! :rolleyes:

Also.. I guess people drive miles for our Trail Bologna, and the cheeses they make here swiss and baby swiss are excellent. :thumbup:

Leman Mints: We had a factory in town (closed a few years ago) that made round and football size mints, they were very good and the whole town would smell like mint.

Hoople Burgers: Made at the bar in town that been open since the late 1800's (even stayed open during prohibition). the hamburgers are made with ground sirlion (ground fresh daily) then topped with bar cheese (some mysterious white cheese possibly mozzerella (sp?)) and then anything else you like, onions and sauteed mushrooms are usually suggested.

Thought you guys might find this interesting. There is an art to ordering a cheesesteak in Philly. If you mess up, you have to go to the back of the line (while the people behind you laugh.) They are really serious about it!
http://prettydoggy.com/philly/philly.html