My wife is from Ohio and she confirms that blaming Cincinnati chili on the whole state is a little unfair (but funny); no one outside of a 50 mile radius of Cincinnati eats that.Also, I'll repeat what I said there, that salt water taffy
I enjoy a good "your favorite band sux" article as much as the next person, but this one is a bit lazy.Georgia = peaches? [makes lazy wanking motion] That is not even pretending to try. The real answer is Brunswick stew or pecan pie or GTFO.North Carolina. It's chopped pork, not pulled; and if you're not specifying a sauce preference you're just a coward. Vinegar.Minnesota. hot dish is ok, but again, lazy. I'd go with either booyah or fried walleye.Hawaii. If you're picking breakfast just say loco moco. If I asked my father-in-law, I suspect the answer would be (1) mochi (2) pork adobo (3) shave ice .Colorado deserves better than a cookie.Michigan. Fair enough on the pasty as long as you're washing it down with a Vernor's.Iowa. Dude, it's a loose-meat sandwich. How did you get this wrong?If I may, a quick defense of Cincinnati chili. I love the stuff and have a decent recipe if anyone wants it The biggest problem is that people get hung up on the chili part of the name and compare it to Texas chili. But it isn't chili, it's a Greek meat sauce. The allspice and the cloves and the cocoa and the cinnamon is a phenomenal combination...as long as you can get the idea of chili con carne out of your head.
That's a lot of vitriol aimed at fairly innocuous (and often quite good) New York pizza.
Or, hat's a lot of vitriol aimed at the laziest possible version of a pizza.
New York style pizza done well is an amazing thing. That so many places do not bother to do it well should not be held against the form itself.
That's some pretty anti-Philly sentiment there. Though I do admit I love good scrapple. (Though I have yet to find anyone who didn't grow up on it who likes it.)Not even getting into the pizza debate other than to say that NY-style and Chicago-style pizza only have similarity because they're both called pizza.
Agree on Turkish Delight. Awful stuff. As for saltwater taffy, we got a batch from somewhere in CA. *That* was horrible and nothing like the stuff from NJ. However, I grew up on that, so my opinion's biased.
Well, at least they didn't give Delaware muskrat.
They also mentioned fried green tomatoes as Alabama's signature food and mentioned the Whistle Stop Cafe...which is in Georgia.I do think the signature foodstuff of Georgia is actually either Coke or Waffle House hashbrowns.
Hit me up with that recipe. I'm quite sure I've never ever heard of Cincinnati chili since I am generally suspicious of any state east of the 100th Meridian.
There were some damned fine fried Catfish restaurants in Arkansas. I don't like cooked fish particular, don't really like fried fish, but I'll eat the hell out of that stuff. With hush puppies, of course.
Best Chicago style Pizza is still to be had in Oakland, California. But it's the right form of pizza.
here you go. If you don't want to cook, you might find a box of Skyline in your grocer's frozen food section. How to serve it:2 way = chili over spaghetti3 way = chili, spaghetti, cheese4 way = add onions5 way = add beansBecause it isn't real chili, it's the only one I'll add beans to.
Fried Green Tomatoes at the Whistle Stop Cafe takes place in the fictional Alabama town of Whistle Stop. And for what it's worth, Fannie Flagg is from Alabama. I doubt the author of the Deadspin article cares if there's a real Whistle Stop Cafe in a neighboring state.
me: Hey, [Wife], what food do you think your dad would pick that best represents Hawaii.Wife: Spam.
The Whistle Stop Cafe in the movie was filmed in Juliette, Georgia and at that time was an antique store. It did not become a cafe until after the movie. source
if you're trolling for hits, starting a pizza war is as easy as it gets.
New York pizza when done correctly is a sublimely elegant and perfect combination of flavors and textures. Judging New York pizza on mediocre slice joints is like judging Chicago pizza as a whole on Pizzeria Uno.And shouldn't pork roll get at least some consideration as being the state food of NJ? Interestingly, of the four states to designate Tomato as an official state food (AR, NJ, OH, TN), NJ is the only one to designate it as a vegetable rather than a fruit (or in the case of AR, both).http://en.wikipedia.org/wiki/List_of_U.S._state_foods
Where in NV are you from, anyway? Because I love the Overland Hotel in Minden (or is it Gardnerville?). Awesome Basque Food.Curiously, I was up in Alturas (Modoc County), CA and ended up in a Basque Restaurant and it was completely indistinguishable from Overland Hotel -- the menu had the same sort of advertisements, the pasta soup was the same, the wine was a lovely vintage of three weeks ago Tuesday, and the same garlic laden lamb chops. AWesome.
I really like Cincinnati chili and get it when we go to Hard Times -- my kiddo has never tried chili and doesn't want to, but if I leave out the chili powder and call it meat sauce and serve it over spaghetti, he may love it. Been looking for a good meat sauce recipe that doesn't require wine or pork (pancetta etc.), and this may be it. Thanks!
Scrapple frightens me.
Now you know how Chicagoans feel when deep dish gets unfairly maligned. They're not the same food, people. They just have similar ingredients.
The most boring possible answer: Las Vegas. My parents are also natives; my grandparents came from Italy (Mom's side) and Idaho/California (Dad's side). We had a bunch of family (Dad's side) throughout the state, and I grew up barrel racing, so we used to travel all over and eat ALL the Basque food. Those lamb chops are where it's AT.
Which is Minnesotan.
I didn't grow up on it and I love good scrapple.
It might be made in Minnesota, but it's been a part of the Hawaiian culture since WWIIHormel Foods releases teriyaki-flavored SPAM for island eaters"Hawaii lead all the states in comsumption (over 4 cans per year for every Hawaiian)
Also lots of vitriol aimed at Florida. I didn't read the whole list - did the writer like any state? I'd guess the Key lime pie is as good a choice as any, but the Cuban sandwich would work as well. I spent some time in Ybor City last year, and they are very proud of their sandwich. It's advertised everywhere. See also: alligator stew and conch, neither of which I've ever had.
Colorado should be craft beer - you gotta have something to drink with your pizza.
I just made up a pot and have a few updates. I skipped the cumin and cayenne pepper and it's better. It doesn't need any heat from the pepper and cumin just tastes like ass. I've almost completely stopped using it.The recipe doesn't mention salt but it definitely needs it. You're on your own though, as I don't measure for this type of recipe. Salt a little at the beginning, salt a lot at the end. My experience, most people under salt. Just add and stir a little at a time until it works. Kinda hard to explain, but if you taste it and think it needs something that something is probably salt. A few shakes of fish sauce at the end to round it off is never a bad idea.