Regional food

[Flounder]

What regional food do you miss?

Ever since I left Colorado I have missed stuffed sopapillias smothered in green chili. Last night I decide to try to make my own. Not quite as good as I remember but a pretty good attempt

[Jonnydread]

I've never had green chili, looks good to me!

Around me we have hot wieners (mustard, meat sauce, onions & celery salt), clam cakes and strip pizza. It'll block ya up good and proper, but they're tasty.

[Flounder]

The green chili is more of a sauce than chili. Made from peppers, tomatoes, chicken stock and pork. I have only found it in Colorado and New Mexico. Most places that serve it guard the recipe like it is a family member. I did manage to find a good starting point for a recipe online, if you can make it down south for a game sometime I will cook up a batch.

[NONOBLITUS]

Looks tasty, man I hope my taste comes back soon. Damn you Covid. I lived out in Seattle in the 90's and miss the local smoked Salmon you could get out there. There was a smoke house that was local and the Salmon was so fresh and amazing. Ohhh and real Jerk Chicken and beef patties in Jamaica just cant be found anywhere like that up here in old Connecticut.

[lew]

I miss Detroit-style pizza. We have every other style out here, but not that. Also, there is a Ukrainian restaurant here, but there were two Russian restaurants back in Metro Detroit that we used to frequent. Mmmmmm... Other than those two points, I've no desire to revisit the Midwest.

[Nish]

I'm going to miss sugar on snow and poutine.

[Tracker]

never having had sugar on snow, i assumed it was something to do with cocaine.. however google tells me im wrong, and that its something ive always wanted to try..

its definitely on the list of "things to eat in canada"
we actually have a place that makes decent poutine here. but its just so heavy

[Nish]

You can get super close to sugar on snow by heating your Vermont Maple syrup and doing a slow pour over a bed of crushed ice. We have probably the closest thing you can get to the read deal for Poutine outside of Canada here in VT. The Granite Quarries drew a large number of French Canadians to the area and we also have a Canadian cheese company hidden away in a small town making cheese curds.

[Axel]

Basically the entire country of Mexico

[Tracker]

one part of new mexico cuisine is hatch green chiles, its a really big deal

im from vegas, we don't really have anything "regional" here other than hawaiian food, i know that if i ever move away, finding good spam musubi is gonna be difficult

[Junglepeanut]

I hate living in California but it seems to be one of the few places to get a Tri Tip to grill. Anywhere else I go the just look at me funny when I ask for one. Why don't you people eat Tri tip?

[DPrekel]

I have tri tip in the freezer. Got it with the cow I purchased. But, also can get it from the butcher without a problem.

[Axel]

You must have bought a California steer, Dave. Eastern cows don't have that muscle

[coyote]

From what I understand they cut tri tip into steaks they call a Newport on the east coast.

[cellophane]

...smothered in green chili. Last night I decide to try to make my own. Not quite as good as I remember but a pretty good attempt

I LOVE the red & green chili that comes from the Four Corners area! Now I need to figure out how to make some for myself... We went to Taos one year when I was in High School and the food... oh man the food. So fantastic.

I lived in Texas from about 10 to 18 (plus some summers during college) and the only thing I really miss about it is the Brisket. There is lots of good non-brisket bbq in Kentucky, but the brisket never quite manages to impress and it always leaves me sad. At least we have the Hot Brown and Burgoo. A proper Hot Brown will take about 2 years off of your life, but so satisfying! I also really miss my favorite restaurant in town. It was a tiny hole-in-the-wall joint (seriously, like 5 4-top tables) that served Filipino food. It was so amazingly fantastic. The red beans she made were epic and I've never found a recipe that sounds remotely close in taste

[un2xs]

Bierocks - They are a yeast dough (a bread pocket) with a filling of beef, cabbage or sauerkraut, onions, and seasonings. ... Both the Bierock and the Runza sandwich have German-Russian roots going back to the 18th century. They brought them to the central plains with all of the migrations from northern Europe.

OR, perhaps they were just developed in Nebraska: https://www.rollcall.com/2014/03/26/...za-noshtalgia/

I haven't had as good of one since Runza left town.

[THE SHOOTIST]

I didn't move from the area for fear that I'd starve. New England seafood. Clam Chowder especially. Although decent Hard Tac is hard to find now. Salt Cod. Lobster. Crabs.

[coyote]

I've never seen a kolache west of Nebraska. Learned to make them to surprise my Mom and Uncle.