maybe pressed chicken or jumbo malts would fit all 50 states.

1977 by the state lege

BBQ involves about 50 times the cooking ability that chili does, and we have some of the country's BBQ already. Typically stupid decision from Texas lawmakers.

the thing about Red is just about every one can make it (although some is better than others). To me it seems more of an "everyman's" meal. Either way, I make both often. Hmmm, I think I'm gonna make some Red this weekend.

I'm a fan of Cincinnati Chili.

disclaimer: live in Texas now but not a native

Don't think I have ever had it. They say it is a Greek inspired spaghetti sauce. Guess I will have to try it for myself.

if you go into it expecting to be like Texas Red, you are going to hate it. If you go in thinking to try something a little different, you may like it a bit.

Obviously not what you're talking about, unless the chili is made with horse and dyed.

-- Mal

It is a safe haven from politics- that type of talk is shot down quickly Anyway, it is a great recipe.

http://badgerandblade.com/vb/showthread.php/437091-Texas-Red-Chili-Recipe

It is God-awful chili.

However, unlike Sam Brownback, Cincinnati chili is good for something besides a bad example. It is very good pasta sauce.

REAL barbeque comes from South Carolina.

Lots of states have their version of barbeque. The same goes for chili. Tex-Mex is uniquely Texan.

The state doughnut is the Beignet

Tacos.

Sushi. Sheesh!

either Tacos or Burritos... strong Spanish influence in this state, other wise I would have to go with General Tso's chicken!

It's just not fair to the other 49...

The state does have some good food.

People who have experienced an illegal danger dog will tell you the fish taco is totally passé, so yesterday.

"Avocados are amaaaaaaaaazing!" - Huell Howser

I grew up in SoCal and we always had tacos - but not fish tacos, as they hadn't really been introduced then. I'm in NorCal now and make and eat way more burritos now.

But I could certainly get behind (or better yet outside of) the avocado in all its glorious manifestations...

It's the steamed cheeseburger. (which is utterly disgusting and should be banned under international conventions against torture.)

It should be pizza. CT is the pizza state. We have what is consistently judged by food critics to be the best pizza in the US...and we're all snobby as f**k about the supremacy of our pizza and who has the best pizza.

Or is it bagels?

New Yorkers are obsessed about the supposed supremacy of a lot of their things, it's hard to keep track.

The origins of it are annoying to say the least...NY-style is actually a weak fabrication of New Haven style pizza, but because NYC is NYC, NY-style has better brand recognition. NJ and CT have vastly superior pizza to NYC. NY-style is to real pizza what Papa John's is.

Yes, New Yorkers are very food-supremacist about a lot of things...most of which (except bagels) are actually inferior. It was one thing I never liked about living in NYC...the food is mediocre and they get really annoying when you point out that their pizza is meh, their doner/gyro is lousy, there isn't decent barbecue or fried chicken anywhere in the city that I ever found. About the only things they should be bragging about are bagels and Golden Krust. (A Jamaican fast-food chain that is surprisingly-good.)

I can get a good pizza from any one of three corners within walking distance.

It baffles the shit out of me why anyone would prefer a chain-store pizza. But I suppose if that is all they have known...

-- Mal

the Philly burbs, and I cannot WAIT to take trips away from pizza land, as I don't like pizza and find pizza to be pizza. Take me south and get me away from pizza, pizza everywhere. One reason I vacation at the North Carolina shore rather than Jersey. Although, I have to say, the southern beach cuisine is becoming ever more northern as people vacation further south. Unfortunately, they are bringing their damn pizza with them.

“Pavlov’s Dog Needs Only One Iteration”


“I hate pizza,” I said, and she smiled
as she held up a wedge to my mouth.
A bite, the cheese and sauce blending
on my tongue; crunch of crust as I chew, then swallow.

A few bites more, and then with mischief in her eyes
she presses her lips to my startled mouth.
Quick flicker of tongue, as she steals a crumb,
a taste cooler than any liquid to wash down
the commingled flavors.

God, I love pizza.

-- Mal

That's virtually Un-American. You might as well not like hot-dogs, apple pie and mom.

(Americans didn't invent the frankfurter or apfeltorte and mothers have been around a lot longer than recorded history, let alone America. )

Supposedly Brooklyn pizza is far superior to Manhattan's. (My Manhattanite mom and Republican Stepdad have, in fact, been known to order from Domino's! Yes, there is a Domino's in NYC. )

off of Flatbush Ave. Whoever told you Brooklyn pizza was better than Manhattan pizza told you half a lie. They're both pretty crappy and on-average Brooklyn is better but if you were to pick the 5 or 6 best pizzas in NYC, skipping over the places that get mention because they're popular and pretty much only tourist destinations...they're pretty much all in Manhattan or The Bronx. Really, as a borough, The Bronx gets less food/cultural respect than it should. It's pretty much the only affordable place in the city to open a restaurant anymore so anybody with a new or creative idea or trying to breakthrough is doing it in The Bronx.

As a foodie, if I was going to move back to NYC...I'd be looking mostly at Marble Hill. (It's an odd little neighborhood up around 180th St. considered part of Manhattan despite being surrounded by The Bronx.) It's far enough out that rents are reasonable (for NYC), it's no further from mid-town Manhattan by Subway (time-wise, accounting to the lack of need to transfer trains) than the better parts of Brooklyn and the food scene is coming-up.

I lived in Hamilton Heights (148th and Broadway) for a time.

Marble Hill was once actually part of Manhattan. Spuyten Duyvil, the creek that separates Manhattan from the Bronx, changed course and cut it off. There are places like this all up and down the Mississippi called oxbows. And one on the Missouri is a full-size town, Carter Lake, Iowa, on the Nebraska side, completely surrounded by Omaha!

Believe it or not, extra oil is an option at old-school joints like Regina's in the North End!

Yes, I live in New York City. I would vote for bagels.

The thing is, it's rather large. You can't really buy it by the slice. You have to get the entire pie. And thus I need to convince a whole bunch of people to go with me. And that's not always easy.

And secondly, where I live, we're inundated by former New Yorkers. So we have New York pizza shoved up the wazoo. Not many places here offer a Chicago dish.

But Chicago deep dish has always intrigued me and some day I will experience it.

I used to live in Chicago. I would order a pizza for delivery or take out and I would have enough for a few days. Chicago is a great city to visit. Wonderful museums, restaurants, theater and entertainment. I miss it.

has always been that in the strictest sense, it's a pie...an actual pie of pizza, rather than when pizza is just colloquially called a "pie."

It's Chicago deep-dish pie of pizza fillings and cheese.

I like it for breakfast...I've coyly served it like quiche for brunch.

although I think CT can lay claim to the hamburger in general. Louis Lunch doesn't steam them and they are also delicious...just don't ask for ketchup.

http://www.louislunch.com/

I live in CT.

Many years ago I worked on State Street and heaven was a slice of that for lunch...I hope it is still there...haven't been down to State Street in years...

It's my favorite pizza place.

But we have a great one here in Westville, Dayton Street Pizza. It's a great rival to the downtown places...

edit to add: "abeez" is the way New Haveners say "apizza." And the reason it is call "apizza" is because it is short for "La Pizza" (I had to find this out when I was traveling in Sicily and I asked a native there...

The pronunciation "abeetz" would seem to support that hypothesis.

People from the northern part of state were arguing for pecan, while people from the southern part of the state were arguing for key lime.

Not sure how a pecan key lime pie might taste, but that might have best summed up the state.

The best key lime product in Florida has to be a key lime milkshake from Roberts is Here in Florida City, though.

And the filling key lime.

Either crabcakes or steamed crabs.

Put some Old Bay on it.

Very tasty (if not exactly healthy) and indigenous cuisine!!



On edit: I feel more comfortable with the new PC name: Navajo Frybread

... if you want to go indigenous. I understand it is very tender.

-- Mal

I could be wrong, but I've never heard about dogs being used as food by the tribes in AZ (except maybe during famines when everything is fair game).

I know that dogs were raised for food in Mexico, though.

My brother, who is Penobscot and therefore not a Plains Indian to begin with, likes to talk about it as a native food item to blow people's minds. Then again, my brother is also careless with the truth.

-- Mal

i have relatives throughout mexico and have never heard of such a thing. capybaras, yes… dogs, no.

for both companionship and food.

The basic recipe is something like add sugar until no more will dissolve then add some more just to be on the safe side

I always ask for my tea UNsweetened. Usually I get a "You sure honey?"

I do add sugar, but I like to do it myself because I can't stand it so sweet.

Nah, I just never developed a sweet tooth.

I don't think I've eaten a candy bar in more than 20 years.

Now, I do like a good blackberry cobbler.

...for the munchies, of course.

I was going to go with frybread, but you make too much sense.

I do love me some good barbecue.

My personal favorite is mustard/vinegar based BBQ, but it's my understanding that's more of a South Carolina thing.

There's a mustard based sauce even called Carolina sauce or something I think.

I've never, ever considered vinegar with BBQ. It sounds damned intriguing, though. Looks as though tonight will be spent looking at the recipes for it, and re-evaluating my own. Thanks for the heads-up!

Get a quart of vinegar, a clove of garlic, a teaspoon of basil, teaspoon black pepper, teaspoon salt, and a moderate size jar of red pepper flakes. Chop the garlic into eight pieces. Put all the ingredients into a 46-ounce mayonnaise jar that's been washed. Screw on the lid and go away for a month.

Prevalent in the Charleston/Columbia corridor. The northeast part of the state has the vinegar based, and the Upstate (Greenville) has that so-called NC ketchup based stuff.

i bought a bottle of this, but haven't used it yet. it's called "alabama white wash".

We had (and maybe still have) a state dish.

A pie floater...a meat pie in a bowl of thick pea soup with a dollop of tomato sauce on top.

North terrace, outside the railway station...aaah...memories.

I thought it was just another of those Down Under perversions.

-- Mal

Wiki tells me floaters have been sold for 130 years in Adelaide. There's a couple of places in Sydney that sell them (so I'm told) but I've never seen them in any other city.

Probably ought to be thumbprints or snickerdoodles, though!

Western PA should have the pierogy and eastern PA, the Philly cheese steak. Central PA, something PA Dutch like shoofly pie?

I think you could be right! Certain parts of w. PA for sure.

It's official too. Sort of.

You are in Michigan!

Who knew?

as something distinctive from WI

I actually got scrapple here in California once a few years ago. Haven't seen any shoo fly pie though.

I know it sounds awful (offal), but it's still a Pennsylvania taste.

yummy

And probably won't be going anytime soon (no car).

I love Shoo Fly pie and can get it from the Amish at Reading Terminal Market (if Mrs GoS isn't looking).

I used to love it. But after I was an adult and found out what was in it. I never touched it since.

After living in the UK and eating steak and kidney pie and blood pudding, I embraced scrapple when I returned to the US.

Just heard about them and am going to have to make a trip to Dover to get one but I am sure it is worth it.

http://www.delawareeggroll.com/ Scrapple Egg Roll.

Those are definitely the first two things that come to mind for Pennsylvania. I also thought of birch beer, but I'm not sure if that's considered a food.

I'm near Philly so cheese steaks also come to mind.

also

apple butter

https://en.wikipedia.org/wiki/Apple_butter

cheese steaks

https://www.google.com/search?q=cheese+steaks&source=lnms&tbm=isch&sa=X&ei=qeihVdP4JsiS-wG4tKYI&ved=0CAgQ_AUoAg&biw=768&bih=359

corn fritters

https://www.google.com/search?q=corn+fritters&source=lnms&tbm=isch&sa=X&ei=WuehVaySF4a7-AGqoYvICQ&ved=0CAcQ_AUoAQ&biw=768&bih=359

pork & sauerkraut

https://www.google.com/search?q=pork+%26+sauerkraut&source=lnms&tbm=isch&sa=X&ei=fOehVYWdLYro-QGS4ITAAQ&ved=0CAgQ_AUoAg&biw=768&bih=359

ring bologna

https://www.google.com/search?q=ring+bologna&source=lnms&tbm=isch&sa=X&ei=C-WhVfjWC4Li-QHRwLLgDA&ved=0CAgQ_AUoAg&biw=768&bih=359

summer (Lebanon) bologna

https://www.google.com/search?q=summer+bologna&source=lnms&tbm=isch&sa=X&ei=Q-WhVYjrMImS-wGZ3qOYCQ&ved=0CAcQ_AUoAQ&biw=768&bih=359#tbm=isch&q=Lebanon+bologna

Tastykake

https://www.google.com/search?q=Tastykakes&source=lnms&tbm=isch&sa=X&ei=ueShVfSXCML1-AGmxYuIAg&ved=0CAgQ_AUoAg&biw=768&bih=359

Chow Chow

https://www.google.com/search?q=Chow+Chow&source=lnms&tbm=isch&sa=X&ei=reahVeuKGIq3-AGlibCoAg&ved=0CAcQ_AUoAQ&biw=768&bih=359#tbm=isch&q=Wos+Wit+Chow+Chow

Hoagies

https://www.google.com/search?q=Hoagies&source=lnms&tbm=isch&sa=X&ei=tuWhVf2TOMOr-QHYzaSQBw&ved=0CAgQ_AUoAg&biw=768&bih=359

Cornish pasties

https://www.google.com/search?q=Cornish+pasties&source=lnms&tbm=isch&sa=X&ei=CeehVZXZKIKW-AG58IDwDA&ved=0CAcQ_AUoAQ&biw=768&bih=359

saffron nubbies

https://www.google.com/search?q=saffron+nubbies&source=lnms&tbm=isch&sa=X&ei=3uWhVZWUMIn2-AHy5bnYCw&ved=0CAgQ_AUoAg&biw=768&bih=359#tbm=isch&q=saffron+buns

But Upstate...it's all about the Hoffman hotdog/coney.

Spaghetti and Road Apples.

We don't have an official state food, but for sheer ubiquitousness I would say pork tenderloin sandwiches.

For the inexplicable love people have for it, sugar cream pie. (It is SERIOUSLY sweet. If you've never had it just drink a glass of corn syrup, its roughly the same.)

And for weirdness that happens only here, I'd say serving noodles on top of mashed potatoes. Although, that is one I participate in because, a) Its so freaking delicious, and b) I was raised here; Hoosiers love starches.

I am a transplant, but have lived here long enough that I know what is local here.

The only addition I would make would be the addition of macaroni in chili.

Like I said, Hoosiers love starches.

beer is a food right?

Red or green. http://www.nmchili.com/

But I think they still consider the state food to be chicken. I thought 2014 was the last year for the chicken festival, but they still have the Apple-Scrapple festival!

I go further out of state and people have no idea what scrapple even is, and it's one of my favorite breakfast foods.

...have to scrape it from the bottom of the pan.

I grew up in Rochester NY. Can't remember where/how I got introduced to it.

it seems like everyone else I know wants it...rare i guess? I want it bordering the color black when I eat it hah.

My MIL flours it before frying, but I just fry
It up plain. My husband inroduced me to
eating it with grape jelly on it. It is pretty
good that way, but I still prefer it plain.

From Santa Fe Bite!

Corned beef on rye with a potato knish and a Dr Brown's Cel-ray soda.

smoked on a stick

would go nicely with Burgerville's Sweet Onion Rings --> http://www.burgerville.com/our-food/seasonal-limited-time/

That makes a state food hard to choose. There are very different cultures in Chicago and in downstate IL.

Not what most people think of as chowder, either.

Many a chowder festival in parts of So. IL.

[IMG][/IMG]

Not to be confused with the "Michigan hot dog" which is wet with heaps of sauce.
[IMG][/IMG]

God I shouldn't post when I'm hungry. :lol

... the food to have when you've had too much to drink!

but personally I think it should be taters.