|
bird with big dick posted:Detroit style owns you goddamn bastard luv 2 eat school cafeteria pizza and call it 'regional cuisine'
|
#
?
Dec 25, 2019 16:26
|
|
|
|
| # ? Jun 2, 2024 01:55 |
|
|
Big Beef City posted:luv 2 eat school cafeteria pizza and call it 'regional cuisine' Cafeteria pizza isn’t Detroit style and you loving know it
|
|
#
?
Dec 25, 2019 16:31
|
|
|
Smoked salmon chat: lox and capers and red onions and cream cheese is one of the lords perfect flavor profiles 
|
|
#
?
Dec 25, 2019 16:32
|
|
|
bird with big dick posted:Cafeteria pizza isn’t Detroit style and you loving know it   Eenie meenie minie....
|
|
#
?
Dec 25, 2019 16:34
|
|
|
big dyke energy posted:There's a reason why literally every national pizza chain originated in Michigan But every national pizza chain sucks rear end.
|
|
#
?
Dec 25, 2019 16:35
|
|
|
bird with big dick posted:Smoked salmon chat: lox and capers and red onions and cream cheese is one of the lords perfect flavor There's a place that does this amazingly here in Green Bay and they have the best name. Since they do bagels, coffee, and especially well done home made soups. "Lox Stock and Bagel" plus they have this weird rear end 50's diner/lunch counter retro vibe inside. They're neat. 
Big Beef City fucked around with this message at 16:47 on Dec 25, 2019 |
|
#
?
Dec 25, 2019 16:44
|
|
|
Big Beef City posted:
I’ll beat you to death with a pizza peel
|
|
#
?
Dec 25, 2019 16:44
|
|
|
if your pizza could be hoisted up a flag pole, you hosed up.
|
|
#
?
Dec 25, 2019 17:28
|
|
|
bird with big dick posted:I’ll beat you to death with a pizza peel yeah your invention of a broiler and burnt sausage slices has terrified me. I pray for death. Once you get that hair net off I'll be terrified.
|
|
#
?
Dec 25, 2019 17:54
|
|
|
Guildenstern Mother posted:So I moved to Missouri almost a decade ago, and people from here give terrible answers to this question like STL pizza (a war crime) and toasted ravioli (crap). The true answer is the St Paul Sandwich. It's an egg Foo Young patty on white bread with pickles and mayo. It costs 2.50 and cures hangovers. 1) gently caress you toasted ravioli is amazing you shut your whore mouth 2) STL style pizza is just thin crust with provel. It can be terrible if the provel is overdone, but it can also be amazing if done right. City Pizza in Arvada, CO is an example of doing this style right. Li'l Ceasars gives me the oil shits though, it's not good at all get your fuckin' life together fam
|
|
#
?
Dec 25, 2019 18:18
|
|
|
Back in my hometown area of NOVA we got Crisp and Juicy which has the best spicy Aji de rocoto sauces and Peruvian style chicken ever.
|
|
#
?
Dec 25, 2019 18:51
|
|
|
wesleywillis posted:In the Niagara Area, we have the Beef on a Kummelwick bun. My understanding is that the salt on the buns is key, and the buns last a day before getting soggy due to the salt. Nigmaetcetera posted:I'm going to Chicago in a week or two, what local delicacies compliment cannabis edibles well? Come on over to the Chicagoon thread... we can give you recs based on where in the city you'll be. Guildenstern Mother posted:So I moved to Missouri almost a decade ago, and people from here give terrible answers to this question like STL pizza (a war crime) and toasted ravioli (crap). The true answer is the St Paul Sandwich. It's an egg Foo Young patty on white bread with pickles and mayo. It costs 2.50 and cures hangovers. Provel is disgusting. STL pizza is a cracker with ketchup and weird cheese.
|
|
#
?
Dec 25, 2019 19:30
|
|
|
Mordja posted:Canada as a whole is a cultural dead end. Newfoundland would like a word. Fries and dressing - French fries, gravy, and dressing, aka turkey stuffing, is like Newfoundland's poutine. Very common bar food for the late night munchies. Scrunchions - small salted pork back fat cubes, fried until they're rendered out and crispy/puffy. Kind of like pork rinds, but served as a side. Usually with.... Fish and Brewis - cod and hard tack (hard bread), soaked overnight, then boiled together until soft. Usually served with scrunchions, with the fat from the scrunchions being poured over top and mixed in. Cod tounges - breaded and fried. 'nuff said. There's a ton of other foods that you just don't find common elsewhere.
|
|
#
?
Dec 25, 2019 19:32
|
|
|
Didn't seem to make a successful attack on that goon's point
|
|
#
?
Dec 25, 2019 19:37
|
|
|
Food traditions and regional specialties stemming from isolation, poverty, and hard living are part of the Canadian culture. I'm sure we could have the same discussion regarding traditional indigenous people's food.
|
|
#
?
Dec 25, 2019 19:43
|
|
|
NY and Chicago and Detroit style pizzas all happened naturally every other regional type of pizza since then is contrived bullshit and even if it weren’t bad it would still be bad but they’re actually all bad. Also Detroit is the best because crispy thick crust and caramelized cheese anyone that says otherwise can EAT MY rear end
|
|
#
?
Dec 25, 2019 19:45
|
|
|
Canuckistan posted:Newfoundland would like a word. What the gently caress is wrong with you
|
|
#
?
Dec 25, 2019 19:47
|
|
|
Scrunchions sound good
|
|
#
?
Dec 25, 2019 19:56
|
|
|
 Not sure of this counts as regional if it's only one restaurant but Beau Jo's calls these Colorado Mountain Pies but they are superior to every other pizza. Thick like Chicago but without the 3 gallons of bullshit sauce. They leave honey on the table for the crust In Texas, the Czech immigrants adapted their kolaches into what are basically extra-large pigs in a blanket and they're delicious 
|
|
#
?
Dec 25, 2019 20:16
|
|
|
Friend posted:They leave honey on the table for the crust 
|
|
#
?
Dec 25, 2019 21:16
|
|
|
The cheesy jalapeño pork kolaches can stay.
|
|
#
?
Dec 25, 2019 21:18
|
|
|
bird with big dick posted:The cheesy jalapeño pork kolaches can stay. Seconded, just dip em in some fry sauce and ur golden
|
|
#
?
Dec 25, 2019 21:23
|
|
|
The Maverick gas station in Reno sometimes has jalapeño Bahama mamas wrapped in pastry that seem pretty similar. Reno’s regional cuisine is all you can eat sushi for some reason.
|
|
#
?
Dec 25, 2019 21:29
|
|
|
I literally went "ooh" when I aw this, I want one.
|
|
#
?
Dec 25, 2019 21:29
|
|
|
Looks pretty sad but they actually taste pretty good. 
|
|
#
?
Dec 25, 2019 21:34
|
|
|
nashona posted:
I had to look up provel and it indeed looked very not good.
|
|
#
?
Dec 25, 2019 21:36
|
|
|
Yeah the bahama mama with jalapeno makes a good hotdog once in a while. Maverick also has a good pork rib sandwich.
|
|
#
?
Dec 25, 2019 21:40
|
|
|
Maverik is probably then closest the mountain West will get to having a place like Sheetz or Wawa.
|
|
#
?
Dec 25, 2019 21:41
|
|
|
In Edmonton one guy from northern China (I think) in the 80s managed to make green onion cakes into something you can find at a ton of places in town now but nowhere else in Canada really does it. It's not exactly hard to make but tastes pretty drat good.
|
|
#
?
Dec 25, 2019 21:50
|
|
|
Maverik has breakfast poo poo that’s better than 85% of fast food places including the below but also this thing I didn’t see on their website that’s a sausage egg and cheese biscuit but instead of a biscuit it’s inside a pastry parcel
|
|
#
?
Dec 25, 2019 22:08
|
|
|
The Maverik in my town doesn't have the grill to order custom pizza and other stuff but they sell booze 24/7 and the Mother of all Burritos pretty tasty.
|
|
#
?
Dec 25, 2019 22:10
|
|
|
Yeah the MOAB is good too
|
|
#
?
Dec 25, 2019 22:52
|
|
|
The biscuits and gravy they sell is also better than most diners or restaurants in Utah I've tried.
|
|
#
?
Dec 25, 2019 23:02
|
|
|
Friend posted:[ Texas, the Czech immigrants adapted their kolaches into what are basically extra-large pigs in a blanket and they're delicious gently caress that. Polska Czech here in the midwest would probably find a loving shotgun upon seeing that.  Go eat a loving dick. Like, I dunno what that is that you posted, but it's a racial hate crime. Big Beef City fucked around with this message at 23:07 on Dec 25, 2019 |
|
#
?
Dec 25, 2019 23:05
|
|
|
Salt potat Utica Greens Chicken Riggies White Hots Fretta Uncle Charlie (Utica Club) Sticky fucked around with this message at 23:37 on Dec 25, 2019 |
|
#
?
Dec 25, 2019 23:33
|
|
|
Sticky posted:Salt potat I keep meaning to make salt potatoes. They sound really good, but I also love salty stuff in general.
|
|
#
?
Dec 25, 2019 23:47
|
|
|
Oh man I had a coworker talk about chicken riggies and it took me forever to realize that riggies = rigatoni.
|
|
#
?
Dec 25, 2019 23:48
|
|
|
Big Beef City posted:gently caress that.  We have those too, but the sausage ones are better. Especially the ones with Louisiana boudin inside!
|
|
#
?
Dec 25, 2019 23:59
|
|
|
Friend posted:
They look like they'd be really dry
|
|
#
?
Dec 26, 2019 00:20
|
|
|
|
| # ? Jun 2, 2024 01:55 |
|
|
sticksy posted:Arizona has Indian Fry Bread which is like a funnel cake but with beans. It's pretty ok. Skip that stuff and try to find a Diné grandma selling kneel-down bread or a Navajo-owned place with mutton stew. Hopi piki is also pretty good, like a really thin tortilla. Mesquite bean flour also makes great stews, saguaro fruit and seeds are nice, amaranth is good in soups and cholla buds are good, like chewy asparagus. And if you can get a smoked agave heart, good lord. Almost none of this is commercial, but if you know the right people in Arizona you can get it. Our neighbors to the east have stacked enchiladas, chile rellenos made with fresh Hatch Valley greens and chili verde that cannot be topped. All good. Also lots of blue maize. I was an adult before I realized that stacked enchiladas were a New Mexico thing, because I only ever ate them at home or in New Mexico.
|
|
#
?
Dec 26, 2019 00:28
|
|
