Regional food exchange program

[Bella]

OK, since we have such a large selection of people from various parts of the US - and, indeed, the world - start by listing off foods and beverages that are unique to your native area.

If I, here in the Midwest, have something that you don't have, I'll send it to you in exchange for an item of from you. I'd be willing to pay for your shipping, too :).

[wildernesse]

I've never lived outside of the South, so I don't know what other people don't have that is just ordinary here.

Maybe Cheerwine--cherry "coke", still made w/ real cane syrup (at least if you buy it in the glass bottles). But I can't actually get any of that myself, unless I drive north for about an hour.

But there's Foy's bbq sauce. Mmmm. Foy's. I love this--vinegary, mustardy, spicy sauce. I used to make "sandwiches" of white bread and Foy's. Mmmm. I think it is made in Waverly Hall, GA--and I think it may not be sold outside of the Columbus, GA area. I can't ever remember to buy myself any when I am back there--because I really hate every other kind of bbq sauce.

I did think it was weird in Martha Stewart, in their article on okra, that they advised people that they could get it at their "specialty food" market! Okra, a specialty food? How weird. But, it's not okra season anymore, and it's really best to grow your own--the fresh stuff in the stores is usually bruised or grew way too big. Which makes it taste like straw. Frozen okra is ok.

Hmmm. We have a very ordinary American diet, RA and I--do I don't know how much regional stuff we actually eat. Although, when I was little, I used to think that new foods that I didn't like were Yankee foods. Like apricots and asparagus. Only Yankees would eat those things. Sometimes I think I was a very weird child.

[livius drusus]

You were pretty weird, wildy. Then again, I was convinced that navel oranges were demonic. The difference is, I'm still convinced of that.

Anyhoo, I think that's a killer idea, Bree. I'd gladly send dantonac peanuts and Coke or pork rinds or even a fine country fried steak sammich for just one of his heirloom tomatoes. Alternatively, I could totally rip off my daddy and send along one of his fantastic homemade grape jellies or homemade jars of basic Italian tomato sauce (good for pasta and pizza) made from the San Marzano plum tomatoes he grew over the summer.

Bree, a friend in college from Wisconsin used to get these delectable little glass pots of chevre marinated in olive oil and spices. Spread on a little champagne cracker that was some mighty fine spooge indeed. Do you know what I'm talking about or are there like a million different kinds?

[dave_a]

While not unique, fish in Wisconsin are honored every Friday with Fish Frys in darn near every restaraunt in the state.

It was only recently that I discovered this tradition was virtually unheard of outside Wisconsin.

We also seem to have more than our fair share of cheese stores that just sell cheese and perhaps a few gift type items and some wine.

There is also a good sized Italian population here and in Kenosha (where I used to live) there are no less than 5 Italian family owned restaurants (2 with multiple places) that make pizza unlike that found anywhere else I have ever been including the overrated (my opinion) pizzas found in Chicago.

I think gnocchi and palenta are not commonly found as well, but the traditionally Italian areas in Wisc have them.

[freemonkey]

the overrated (my opinion) pizzas found in Chicago.
Them's fightin' words, Bub. :whup:

Bree, I'll bet you can get your hands on some primo wild rice up there.

[Dingfod]

I've searched the state over in hopes to find unique Oklahoma food, but it was elusive. We've got BBQ, but so does nearly everyone else. Oklahoma has pecans, but is not the pecan state. Oklahoma has peanuts, but again, is not known as the peanut state. Other than the Oklahoma Red Dirt Cake* that my grandmother used to make, I cannot think of anything specific to Oklahoma. I wish it weren't so. Surely a state as unique as Oklahoma would have some food clearly identifiable as Okie.


*Don't ask me for the recipe, I don't think she used one.

[RevDahlia]

This is a great idea.

I'm in Austin now, and right down the street from the most wonderful Mexican supermarket I've ever seen (and I've seen a few.) Need some queso cotija, masa, corn hulls, prickly-pear cactus fruit, or any kind of dried chile at all? They got 'em, and much, much more. They also have Key limes, ten for a dollar (!!!) and a bizarrely comprehensive British food section, with Marmite and Weetabix and Lucozade and PG Tips and the like. Why, I have no clue.

[Skep]

While not unique, fish in Wisconsin are honored every Friday with Fish Frys in darn near every restaraunt in the state.

It was only recently that I discovered this tradition was virtually unheard of outside Wisconsin.

We also seem to have more than our fair share of cheese stores that just sell cheese and perhaps a few gift type items and some wine.

There is also a good sized Italian population here and in Kenosha (where I used to live) there are no less than 5 Italian family owned restaurants (2 with multiple places) that make pizza unlike that found anywhere else I have ever been including the overrated (my opinion) pizzas found in Chicago.

I think gnocchi and palenta are not commonly found as well, but the traditionally Italian areas in Wisc have them.
Hey! I live in Kenosha. Born and raised here. Luigi's pizza is the best. :makingpiz Luigi makes excellent gnocchi as well. http://skeptech.net/emotipad/cache/Hungry2.gif And there's nothing quite the the smell that hits you when you walk into Tenuta's. Except I can't smell anymore. :(

[dave_a]

Hey! I live in Kenosha. Born and raised here. Luigi's pizza is the best. :makingpiz Luigi makes excellent gnocchi as well. http://skeptech.net/emotipad/cache/Hungry2.gif And there's nothing quite the the smell that hits you when you walk into Tenuta's. Except I can't smell anymore. :(

Interesting, what year did you graduate? I am an 88 Tremper Alumni. Small world. Tenutas was/is definitely the bomb. Luigi's is my most favorite pizza in the entire world.

A sister moved to Az and anytime they would come back to visit Luigi's was the first place they would go to eat.

Luigi lived down the road from my folk's house so he and my dad would garden together. He is older than dirt now, I hope it carries on after he passes. Oh, Ruffalo's makes an awesome Italian (antipasta) salad too. Get it with the house dressing.

Unfortunately none of this stuff can be shipped to Bree, but the food in Ktown makes travelling to Wisconsin worth it.

[Skep]

Hey! I live in Kenosha. Born and raised here. Luigi's pizza is the best. :makingpiz Luigi makes excellent gnocchi as well. http://skeptech.net/emotipad/cache/Hungry2.gif And there's nothing quite the the smell that hits you when you walk into Tenuta's. Except I can't smell anymore. :(

Interesting, what year did you graduate? I am an 88 Tremper Alumni. Small world. Tenutas was/is definitely the bomb. Luigi's is my most favorite pizza in the entire world.

A sister moved to Az and anytime they would come back to visit Luigi's was the first place they would go to eat.

Luigi lived down the road from my folk's house so he and my dad would garden together. He is older than dirt now, I hope it carries on after he passes. Oh, Ruffalo's makes an awesome Italian (antipasta) salad too. Get it with the house dressing.

Unfortunately none of this stuff can be shipped to Bree, but the food in Ktown makes travelling to Wisconsin worth it.
I'm a '76 grad so it's unlikely that we've bumped elbows.

Luigi's kid(s) have been running the place for a number of years now but the quality hasn't suffered, IMO.

Yeah, Ruffalo's. Great restaurant, as are Casa Capri and Mangia's.

I'm hungry now. :yup:

[livius drusus]

I had no idea Wisconsin had such a notable Italian-American community. They should publicize it more, because seriously, it would never have occured to me that I'd find great Italian pizza in Wisconsin.

[Bella]

Bree, a friend in college from Wisconsin used to get these delectable little glass pots of chevre marinated in olive oil and spices. Spread on a little champagne cracker that was some mighty fine spooge indeed. Do you know what I'm talking about or are there like a million different kinds?
I know exactly what you're talking about. They make several different types, in the sense that the cheeses are different, but the idea is the same.

You up for some?

What is buttermilk pie, BTW?

[livius drusus]

I'm definitely up for some. :yup: Buttermilk pie is basically a custard pie, usually served with a topping of fresh fruit or fruit jelly. Not exactly shippable, just in case you were thinking along those lines.

Can I interest you in some, erm, grits? How about some cornmeal?

[Adora]

Vegemite. I love that salty shit. Mmmm.

[JoeP]

I love vegemite!

[Godless Dave]

I'd like to send Shake some cheese curds in exchange for some wings from Country Sweet, but neither one would keep. I could also go for a garbage plate from Nick Tahoe's. No one but Shake will know what I'm talking about.

Can anyone in Arizona get Desert Rose salsa? That stuff is the shiznit.

[pescifish]

I want more peppadews...

[LadyShea]

If any of ya Southerners want some Pinon nuts, I'll exchange a pound for a jar of soppin' syrup (sorghum or cane syrup for eating with biscuits). Lemme know by tomorrow and I'll get the nuts when I am in Colorado for Thanksgiving.

[Bella]

I'm definitely up for some. :yup: Buttermilk pie is basically a custard pie, usually served with a topping of fresh fruit or fruit jelly. Not exactly shippable, just in case you were thinking along those lines.

Can I interest you in some, erm, grits? How about some cornmeal?
Cool, I'll send you a variety pack of yum-yums, then.

What exactly are grits? Is it sort of like polenta? Is there a difference between plain ol' grits and "hominy" grits?

Godless Dave, you can freeze cheese curds and ship them south. They thaw out rather nicely, although they won't squeak between your teeth.

Does anyone like cranberries? They are a huge deal in Wisconsin (we make all sorts of stuff out of them). I also deal in Mall of America merchandise, if you're interested ;).

[wade-w]

What exactly are grits? Is it sort of like polenta? Is there a difference between plain ol' grits and "hominy" grits?


Here we go again. No, there is no difference between hominy grits and grits. Hominy is corn that has had the shell removed from the kernels by soaking them in lye water. Grits is a porridge made from hominy.

[Adora]

Babequed pineapple. I'm told this is a QLDer special, though I'm not sure (I dont think it is). I love pineapple. I love double-pineapple on my pizzas, and barbequed pineapple on my hamburgers-with-the-lot, which of course also have delicious beetroot and a fried egg and bacon and everything on them as well.

I'd like to try some teppanyaki wagyu beef one day. This is the really expensive (read: 65AUS$ for 250g) marbled beef Australia exports to Asia.

Apart from my "regional-household" versions of guacamole and tiramisu, I can't really think of others.

[Dingfod]

What exactly are grits? Is it sort of like polenta? Is there a difference between plain ol' grits and "hominy" grits?


Here we go again. No, there is no difference between hominy grits and grits. Hominy is corn that has had the shell removed from the kernels by soaking them in lye water. Grits is a porridge made from hominy.And polenta is made from boiled cornmeal, usually yellow corn.

[JoeP]

Are you people still on about grits?

Peppadews (www.peppadew.com) travel well. Mrs Ball's chutney is apparently a favourite with expats. I don't know if Ouma's Rusks would ship well but they are a great hit with my sister via my carry-on luggage.

Then there's pap, pronounced (roughly) pop, or more properly mieliepap. Stiff maize porridge. Pap en sous - pap with tomato and onion sauce. Pap en wors - pap with boerewors, the excellent coriander-flavoured unlinked sausage.

Biltong, which is like beef jerky I'm told, only much better.

I could do without milk tart (melktert) but koeksusters (honey-soaked dough plaits) are "to die for".

More ideas in later posts.

[Adora]

but koeksusters (honey-soaked dough plaits) are "to die for".
*dies laughing* You know how I read that name, right?

[JoeP]

but koeksusters (honey-soaked dough plaits) are "to die for".
*dies laughing* You know how I read that name, right?
*thinks*
*fails*
Enlighten me. It's pronounced cook-sisters.

[Dingfod]

Pssst!

koeksusters ~ cocksuckers

[wildernesse]

If any of ya Southerners want some Pinon nuts, I'll exchange a pound for a jar of soppin' syrup (sorghum or cane syrup for eating with biscuits). Lemme know by tomorrow and I'll get the nuts when I am in Colorado for Thanksgiving.

Cane syrup. RA puts cane syrup in EVERYTHING, the latest being collard greens. Why? Why not? It drives me crazy--although it usually turns out to be good (which is also annoying). The recent batch of collards got rave reviews from everyone over the holidays.

He's a very good cook, even though he won't do things my way. :giggle:

[LadyShea]

If any of ya Southerners want some Pinon nuts, I'll exchange a pound for a jar of soppin' syrup (sorghum or cane syrup for eating with biscuits). Lemme know by tomorrow and I'll get the nuts when I am in Colorado for Thanksgiving.

Cane syrup. RA puts cane syrup in EVERYTHING, the latest being collard greens. Why? Why not? It drives me crazy--although it usually turns out to be good (which is also annoying). The recent batch of collards got rave reviews from everyone over the holidays.

He's a very good cook, even though he won't do things my way. :giggle:

I just pour it right from the jar and dip biscuits into it. I never thought to use it in anything.

Any recipes?

[Bella]

Anyone have Tastee Kake (or however you spell it) around?

[wildernesse]

If any of ya Southerners want some Pinon nuts, I'll exchange a pound for a jar of soppin' syrup (sorghum or cane syrup for eating with biscuits). Lemme know by tomorrow and I'll get the nuts when I am in Colorado for Thanksgiving.

Cane syrup. RA puts cane syrup in EVERYTHING, the latest being collard greens. Why? Why not? It drives me crazy--although it usually turns out to be good (which is also annoying). The recent batch of collards got rave reviews from everyone over the holidays.

He's a very good cook, even though he won't do things my way. :giggle:

I just pour it right from the jar and dip biscuits into it. I never thought to use it in anything.

Any recipes?

Hey, sorry this thread slipped beneath the radar for a bit. There are two recipes on RA's blog that have cane syrup in them. Here's a link (http://www.dererumnatura.us/archives/reeds_life/index.html) to the section they're in--I'm not able to link to each individually somehow, so you'll have to scroll down a bit.

[Beth]

Oh gosh. I hate cane syrup! I had to eat that stuff instead of maple syrup when my mom first moved in with my step dad...till I whined about it for a few years.

I use it instead of molasses in recipes because they both have that ghastly flavor, although cane syrup is a little more mild. I have two bottles of it under my cabinet that I've had for three years now. I only use them when making gingerbread.

My dad used to buy AlaGa syrup or it had some sort of similar name if I got it wrong.

edit: I use cane occasionally if I want to make a less intense shoefly pie. Yum...*drools*

[Beth]

Anyone have Tastee Kake (or however you spell it) around?Yeah, they make several different types of them. I like the little coffeecakes with the little crumbs on top.

[Shake]

There is also a good sized Italian population here and in Kenosha (where I used to live) there are no less than 5 Italian family owned restaurants (2 with multiple places) that make pizza unlike that found anywhere else I have ever been including the overrated (my opinion) pizzas found in Chicago.
Ain't nuthin' like a good NYC pizza! :yup:

And just a preemptive warning, y'all down south can keep yer damn bawld peanuts! :eww:

But I do miss the sweet tea!

Hmm ... what would I have to give in return? Ahhh, only the best damn hot dogs on the planet (http://www.zweigles.com/In%20The%20News.htm). The site has a link where I think you could order some.

[Beth]

Oh! I love the Cajun boiled peanuts. Yum, yum!

[Godless Dave]

Hmm ... what would I have to give in return? Ahhh, only the best damn hot dogs on the planet (http://www.zweigles.com/In%20The%20News.htm).

I think Rochester is the only place in the world where when you order a hot dog you are asked "red or white?".