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(All Recipes)   Fark Food Thread: New England Chowder.. Jambalaya.. St. Louis Ribs.. Pacific Salmon.. Show us the goods. What's your regional specialty? Is it all technique or is there a favorite addition you simply can't do without that makes it awesome?   (allrecipes.com) divider line 318
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1908 clicks; posted to Main » on 25 Apr 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-25 03:20:01 PM
1.bp.blogspot.com
Apply heat to meat, and eat. The difference is we use beef, while the rest of the world seems to prefer pork for their BBQ.
 
2013-04-25 03:20:08 PM
The capers are what makes it special

static.wix.com
 
2013-04-25 03:20:55 PM
I was flipping through this yesterday. Naturally Georgia's was peach cobbler.

http://blog.zagat.com/2013/04/the-50-plates-of-america-culinary.html
 
2013-04-25 03:22:34 PM

Paul Prudhomme's Cajun seafood gumbo...



i865.photobucket.com

Secret is the roux.

Link
 
2013-04-25 03:23:01 PM
Regional to my kitchen.
Secret is to use medium eggs for poaching and stuffing
imageshack.us
 
2013-04-25 03:24:00 PM
In Rochester NY there is a thing called a "Garbage Plate".  At 3AM, drunk and/or stoned, it's awesome.
upload.wikimedia.org

At 3PM, stone cold sober, it looks disgusting.

/The real question is why am I still sober at 3PM.
 
2013-04-25 03:24:19 PM
www.ctfarmfreshstore.com
 
2013-04-25 03:25:22 PM

Treygreen13: [1.bp.blogspot.com image 640x480]
Apply heat to meat, and eat. The difference is we use beef, while the rest of the world seems to prefer pork for their BBQ.


I just came.

Behold: Dutch Crunch bread. If you don't live around San Francisco, you probably haven't heard of it. It's fantastic. Basically a long sub-type roll with a crispy top achieved through sesame oil and rice paste before baking. Adds essential crunch and structure to any sandwich.

images.teamsugar.com
 
2013-04-25 03:25:24 PM

RexTalionis: [www.ctfarmfreshstore.com image 640x480]


These are popular on my coast, too!
 
2013-04-25 03:25:56 PM
Invented in Calgary.

www.mynslc.com

Breakfast of champions.
 
2013-04-25 03:25:59 PM
Toasted Ravioli

upload.wikimedia.org
 
2013-04-25 03:26:12 PM
Pitt beef farm5.staticflickr.com

Crab cakes shorebread.com

Crab pretzel www.phillipsfoods.com
 
2013-04-25 03:26:31 PM

GladGirl: Treygreen13: [1.bp.blogspot.com image 640x480]
Apply heat to meat, and eat. The difference is we use beef, while the rest of the world seems to prefer pork for their BBQ.

I just came.

Behold: Dutch Crunch bread. If you don't live around San Francisco, you probably haven't heard of it. It's fantastic. Basically a long sub-type roll with a crispy top achieved through sesame oil and rice paste before baking. Adds essential crunch and structure to any sandwich.

[images.teamsugar.com image 550x366]


They sell it at the grocery store near me sometimes. It's pretty tasty.
 
2013-04-25 03:26:40 PM
In Seattle, we eat bags of dicks.

media.bonnint.net
 
2013-04-25 03:26:50 PM
Scrapple.

I need to move.


MODERATORS WHY IS THIS NOT A FOOF THREAD!?!?!?!
 
2013-04-25 03:27:06 PM
Uh oh, it's green.
 
2013-04-25 03:27:27 PM
A little bit of dill is pretty nice in clam chowder.
 
2013-04-25 03:27:36 PM
Gooey butter cake

reallifestl.com
 
2013-04-25 03:27:58 PM
When I visit Montreal, I always try to get a plate of Foie Gras Poutine at Au Pied de Cochon:
blogs.houstonpress.com
 
2013-04-25 03:27:59 PM

msupf: Regional to my kitchen.
Secret is to use medium eggs for poaching and stuffing
[imageshack.us image 850x546]


That's actually rather impressive, how do you get a poached egg in there without making a complete mess?
 
DGS [TotalFark]
2013-04-25 03:28:15 PM

Treygreen13: Uh oh, it's green.


That's the plan, every Thursday.
 
2013-04-25 03:28:21 PM

platkat: In Seattle, we eat bags of dicks.


*snert*
 
2013-04-25 03:28:25 PM
Fried Cheese Curds:
2.bp.blogspot.com
 
2013-04-25 03:29:41 PM

Current Resident: Gooey butter cake

[reallifestl.com image 300x300]


My mom grew up in STL and never heard of Gooey Butter or Travs. So my husband and I - neither of whom grew up in the region - have recently started introducing her to the food of her people. Except for the pizza. Blech.
 
2013-04-25 03:30:30 PM

platkat: RexTalionis: [www.ctfarmfreshstore.com image 640x480]

These are popular on my coast, too!


I really like oysters. Those are Connecticut-side Blue Points from the Long Island Sound. My local oyster bar also owns their own oyster beds less than a mile from the restaurant and get fresh shipments every day. If you're ever in the hood, look me up and we'll split a couple of dozen of these.
 
2013-04-25 03:32:11 PM
Also the greatest potato chips in the country

www.anchorsfoodfinds.com
 
2013-04-25 03:32:31 PM

GladGirl: My mom grew up in STL and never heard of Gooey Butter or Travs. So my husband and I - neither of whom grew up in the region - have recently started introducing her to the food of her people. Except for the pizza. Blech.


You must hate your mother, then.

Why do you hate your mother?
 
2013-04-25 03:33:31 PM
Oh and this chocolate fudge awesomness

www.myjudythefoodie.com
 
2013-04-25 03:33:41 PM

RexTalionis: platkat: RexTalionis: [www.ctfarmfreshstore.com image 640x480]

These are popular on my coast, too!

I really like oysters. Those are Connecticut-side Blue Points from the Long Island Sound. My local oyster bar also owns their own oyster beds less than a mile from the restaurant and get fresh shipments every day. If you're ever in the hood, look me up and we'll split a couple of dozen of these.


As good as Blue Points are, Long Island Sound scares me food-wise.
 
2013-04-25 03:34:29 PM

Current Resident: GladGirl: My mom grew up in STL and never heard of Gooey Butter or Travs. So my husband and I - neither of whom grew up in the region - have recently started introducing her to the food of her people. Except for the pizza. Blech.

You must hate your mother, then.

Why do you hate your mother?


If she wants to experiment with that filth, she can do it out on the streets. Not under my roof!
 
2013-04-25 03:34:40 PM
www.examiner.com

Recipe:
1.  Pour into glass
2. Drink.
3. Repeat steps 1-2 until happily drunk.
 
2013-04-25 03:34:46 PM
Seriously though, michigan has way too many foods and cultures to narrow it down to one or two.

You have Dearborn hot dogs and sausages
A wide range of polish foods
A wide range of Czech foods
The cherry festivals
Pasties (pass-tees) in the upper peninsula
Better made chips
Vernor's ginger ale
Faygo
And so on.

If I were forced to pick one single thing it'd have to be the coney dog
 
2013-04-25 03:34:57 PM
www.sangabrielvalleymenus.com

Machaca and eggs.

www.gourmet.com

w/ hot homemade tortillas.
 
2013-04-25 03:34:58 PM

Maud Dib: Paul Prudhomme's Cajun seafood gumbo...

[i865.photobucket.com image 850x637]

Secret is the roux.

Link


Best when served with boudin balls.



i865.photobucket.com

i865.photobucket.com
i865.photobucket.com
 
2013-04-25 03:35:05 PM
Wash it all down with a little Loose Cannon

amateurbeerenthusiast.files.wordpress.com
 
2013-04-25 03:35:08 PM
Beer is food, right?

www.cbsbrewing.com
 
DGS [TotalFark]
2013-04-25 03:36:22 PM

Siberian Khatru: Beer is food, right?

[www.cbsbrewing.com image 850x309]


Damn straight.
 
2013-04-25 03:36:24 PM
farm8.staticflickr.com
 
2013-04-25 03:36:50 PM

tuffsnake: Pitt beef

Crab cakes

Crab pretzel


Goddamn you now i want a crab pretzel
 
2013-04-25 03:36:52 PM
Probably Memphis style ribs

www.roadfood.com

and fried chicken.  Fried chicken is deceptively difficult to nail.  It's all about technique.
 
2013-04-25 03:37:04 PM
Czech Potica (Nut Roll)
www.browneyedbaker.com

Czech Holubky (Stuffed Cabbage)
farm9.staticflickr.com

Hungarian Paprikash (Chicken Paprika)
d2k9njawademcf.cloudfront.net

Kotlíkový guláš párty (Hungarian Goulash Party!)
2.bp.blogspot.com

Annnnnd.... each and every one of these dishes I put some amount of sour cream and paprika in.

/real paprika, btw
 
2013-04-25 03:37:35 PM

Siberian Khatru: Beer is food, right?


Sure.
res.cloudinary.com
99 RateBeer, brewed about 3 miles from where I sit now.
 
2013-04-25 03:37:43 PM
3.bp.blogspot.com
Burnt ends from Jack Stack and a pilsner from Boulevard are better than anything that has come out of St. Louis ever.
 
2013-04-25 03:39:04 PM

GladGirl: If she wants to experiment with that filth, she can do it out on the streets. Not under my roof!


Heh.
 
2013-04-25 03:39:08 PM

RexTalionis: [www.ctfarmfreshstore.com image 640x480]


Yum!
 
2013-04-25 03:39:35 PM

we'refromthesamestory: Goddamn you now i want a crab pretzel


Me too!
 
2013-04-25 03:39:43 PM

Treygreen13: GladGirl: Treygreen13: [1.bp.blogspot.com image 640x480]
Apply heat to meat, and eat. The difference is we use beef, while the rest of the world seems to prefer pork for their BBQ.

I just came.

Behold: Dutch Crunch bread. If you don't live around San Francisco, you probably haven't heard of it. It's fantastic. Basically a long sub-type roll with a crispy top achieved through sesame oil and rice paste before baking. Adds essential crunch and structure to any sandwich.

[images.teamsugar.com image 550x366]

They sell it at the grocery store near me sometimes. It's pretty tasty.


oh my god, you have to include irish nachos,you'd be surprised at how many people don't know what the hell that is and no cheese fries aren't  same
 
2013-04-25 03:40:35 PM

cookiefleck: oh my god, you have to include irish nachos,you'd be surprised at how many people don't know what the hell that is and no cheese fries aren't  same


Is that a San Fran thing, or a Texas thing? There's a place near me in Arlington that is "famous" for them.
 
2013-04-25 03:40:48 PM

brap: msupf: Regional to my kitchen.
Secret is to use medium eggs for poaching and stuffing
[imageshack.us image 850x546]

That's actually rather impressive, how do you get a poached egg in there without making a complete mess?


Take two 3 ounce patties and flatten them out. Use a medium size poached egg that has cooled. Hold one patty in the palm of your cupped hand, place egg, place other patty on top and gently seal the edges.

Just cook on a skillet or griddle so you have a good flat surface to support the burger evenly. Serve up to unsuspecting friends and guests.

I only did it as a culinary challenge from a friend after I had served her cheese and sauce stuffed burgers (blue cheese and hot sauce, feta and a thicken Greek dressing, and so on)
 
2013-04-25 03:43:20 PM

Treygreen13: cookiefleck: oh my god, you have to include irish nachos,you'd be surprised at how many people don't know what the hell that is and no cheese fries aren't  same

Is that a San Fran thing, or a Texas thing? There's a place near me in Arlington that is "famous" for them.


texas thing... I think the thing i'll miss about living in texas will be the great food and the familiarity of it
 
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