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Spread the Disease
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posted
It could be regional, state, something within your family, etc. Even a favorite local establishment may offer something that sticks out to you.

Here is some freshly roasted New Mexican green chile (photos taken during peeling in the Fall chile season). Specifically, these are the Big Jim variety. They are famous for being HUGE, with lots of meat, and medium heat level with a bit of sweetness (like me). Good on/in everything, but especially pizza, cheeseburgers, meatloaf, pasta, stews, etc. Those pictured below were subdivided into smaller portions, vacuum sealed, and frozen for use the rest of the year. I had about 8 trays like this one.
I also sent some back east for the family.







________________________________________

-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
 
Posts: 17746 | Location: New Mexico | Registered: October 14, 2005Reply With QuoteReport This Post
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Cold water walleye out of Chautauqua Lake. My BIL is a ice fisherman and catches the most delicious fish I have ever had. Invites use up for to die for fish dinners a couple times over the winter.


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Posts: 3856 | Location: WNY | Registered: April 11, 2009Reply With QuoteReport This Post
Fourth line skater
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Same as the OP, but Pueblo chilis. No doubt the specialty of the area.


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Posts: 7663 | Location: Pueblo, CO | Registered: July 03, 2005Reply With QuoteReport This Post
semi-reformed sailor
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Posts: 11568 | Location: Temple, Texas! | Registered: October 07, 2006Reply With QuoteReport This Post
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Pasties. And Cudighi.


End of Earth: 2 Miles
Upper Peninsula: 4 Miles
 
Posts: 16553 | Location: Marquette MI | Registered: July 08, 2014Reply With QuoteReport This Post
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Sorry i dont have pics of the Dogs the yserve but here is a link to my Favorite hot dog joint

https://www.fortwaynesfamousconeyisland.com/
 
Posts: 1652 | Location: NORTHEAST INDIANA | Registered: August 18, 2006Reply With QuoteReport This Post
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We roasted, peeled, vacuum sealed and froze several packages of green Chili’s from the garden over the summer and fall.

We cook with them often.
 
Posts: 1184 | Location: Texas | Registered: February 20, 2018Reply With QuoteReport This Post
Dances With
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Oklahoma Onion Burger.

Best burger ever.

It's been around since the Great Depression.

It was invented as a way to stretch the meat, save cost, and add a bit more volume to the size of the patty.

The critical thing is that the onion must be sliced very thin, and I mean thin. Not quite paper thin.

The onions are put down first and the cooking process started, the the burger meat is smashed down onto the grill to cover the onions.

Many people and places claim to cook an Oklahoma Onion Burger but they don't do it well, again the key is to have the onions sliced super thin.

If you're ever going through Oklahoma on I-40, stop in El Reno (25 miles west of OKC). There are several places open that have been in business and serving OOB's for many many decades and they do them right. Sid's Onion Burgers, established in the 1930's, is arguably the best.
 
Posts: 12063 | Location: Near Hooker Oklahoma, closer to Slapout Oklahoma | Registered: October 26, 2009Reply With QuoteReport This Post
Fourth line skater
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Place up in Springs called Crave used to serve an onion burger. Served it with this super rich French onion soup as a dip. Holy cow that was the best burger I ever had. Of course it was discontinued.


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Posts: 7663 | Location: Pueblo, CO | Registered: July 03, 2005Reply With QuoteReport This Post
Spread the Disease
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quote:
Originally posted by YooperSigs:
And Cudighi.


A whoduhwhati?

quote:
Originally posted by OKCGene:
Oklahoma Onion Burger.

Best burger ever.

It's been around since the Great Depression.

It was invented as a way to stretch the meat, save cost, and add a bit more volume to the size of the patty.

The critical thing is that the onion must be sliced very thin, and I mean thin. Not quite paper thin.

The onions are put down first and the cooking process started, the the burger meat is smashed down onto the grill to cover the onions.

Many people and places claim to cook an Oklahoma Onion Burger but they don't do it well, again the key is to have the onions sliced super thin.

If you're ever going through Oklahoma on I-40, stop in El Reno (25 miles west of OKC). There are several places open that have been in business and serving OOB's for many many decades and they do them right. Sid's Onion Burgers, established in the 1930's, is arguably the best.


I make smashburgers on my griddle often, so I'll have to try this. It sounds amazing. I can get the onions super thin with a mandolin slicer.


________________________________________

-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
 
Posts: 17746 | Location: New Mexico | Registered: October 14, 2005Reply With QuoteReport This Post
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Fried Mullet. Mullet netted in the Pensacola area have white meat; not the gray, greasy shit. They say this is because of the sandy bay bottoms. Had some for lunch at the Coffee Cup Friday. Yum.
 
Posts: 2520 | Location: High Sierra & Low Desert | Registered: February 03, 2011Reply With QuoteReport This Post
Seeker of Clarity
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Primantis Bros sandwiches. Born in the depression to serve truck drivers.





 
Posts: 11468 | Registered: August 02, 2004Reply With QuoteReport This Post
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Pizza, specifically New Haven style pizza. It is widely considered the best pizza in the country. I have the 3 top pizzarias in the country within a 15 minute drive.
If you’re ever in the area try either sally’s, modern, or Pepe’s you won’t be disappointed
 
Posts: 1608 | Registered: March 04, 2011Reply With QuoteReport This Post
Raptorman
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Softshell Crab Poboy from Atlanta Highway Seafood Market



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Posts: 34567 | Location: North, GA | Registered: October 09, 2002Reply With QuoteReport This Post
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Meatloaf (beef, pork and veal), mashed potatoes, corn on the cob, apple pie with slice of sharp cheddar cheese.
 
Posts: 2427 | Location: newyorkistan | Registered: January 06, 2008Reply With QuoteReport This Post
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quote:
Originally posted by cne32507:
Fried Mullet. Mullet netted in the Pensacola area have white meat; not the gray, greasy shit. They say this is because of the sandy bay bottoms. Had some for lunch at the Coffee Cup Friday. Yum.


Try getting into Chet's around lunchtime! Lines out to the road every day.

Used to be anyway when I last was living and working on Navy Blvd. That was 10 years ago though.





10 years to retirement! Just waiting!
 
Posts: 6779 | Location: Georgia | Registered: August 10, 2009Reply With QuoteReport This Post
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Grew up in SoFla and only the poor folks ate mullet there. Never would have thought it was a delicacy somewhere. Very cool.


Local delicacy in (Eastern) NC is of course pork BBQ with spicy vinegar-based "sauce".


My parents are from Detroit (I was born there but moved to FL when I was 3) used to talk about driving to (Hamtramck) for paczki ("push-key" or "poonch-key" which is plural) - jelly-filled pastries Fat Tuesday aka Mardi Gras is called Paczki Day in Detroit. Ive never had one but they are supposed to be amazing.

quote:
Originally posted by cne32507:
Fried Mullet. Mullet netted in the Pensacola area have white meat; not the gray, greasy shit. They say this is because of the sandy bay bottoms. Had some for lunch at the Coffee Cup Friday. Yum.


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It's like my brain's a tree and you're those little cookie elves.
 
Posts: 3625 | Location: Cary, NC | Registered: February 26, 2013Reply With QuoteReport This Post
quarter MOA visionary
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quote:
Originally posted by MikeinNC:


NOBODY makes brisket better than Texas.... just a fact! Cool
 
Posts: 23408 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
Network Janitor
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In Wisconsin it all about the speciality cheese makers. Here are 2 of my favorite. My grandfather was a cheese maker many decades ago.

Saxon Creamery.

Widmer’s Cheese




A few Sigs and some others
 
Posts: 2224 | Location: Waukesha, WI | Registered: February 04, 2012Reply With QuoteReport This Post
The Unmanned Writer
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California burrito. Originated in San Diego and still pretty exclusive to the area.

Oh and the curds n gravy when I was in Madison Wisconsin - da bomb!!






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Posts: 14256 | Location: It was Lat: 33.xxxx Lon: 44.xxxx now it's CA :( | Registered: March 22, 2008Reply With QuoteReport This Post
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