So, I'm curious about where everyone here lives, and any sort of food your area invented or is known for/regional. I noticed in the pizza thread a few people mentioned tuna and sweetcorn which I think is British?
I'm in the Philadelphia area. Known for cheesesteaks, obviously. I've heard the hoagie was invented here (uncertain if true.) We have the Texas Tommy (hot dog, wrapped in bacon, grilled or fried.) Scrapple (breakfast meat, a pre-formed block of meat made with pork scraps, cornmeal, spices. Tastes better than it sounds.) Stromboli, similar to a calzone. Irish potatoes.
There's more. I know Chicago has a deep dish pizza, Chicago dogs, etc...
Mrs. Fearnow's Brunswick Stew
Quote from: LilCerberus on April 20, 2026, 06:09:49 PMMrs. Fearnow's Brunswick Stew
Just looked it up. Sounds good.
In my neck of the woods (Franconia) in Germany, it's all about carp.
(https://i.imgur.com/QXwjz8Eh.png)
QuoteIn Germany, carp has been a celebrated staple since the Middle Ages, largely thanks to monks who farmed them in ponds as a primary protein source for "meatless" religious fast days. It is a deeply rooted tradition, especially in regions like Franconia and Saxony, where "Karpfen Blau" or deep-fried carp are classic seasonal delicacies served during months with an "r" (September through April).
In America, the story is reversed. Common carp were introduced in the 19th century as a food source, but they quickly gained a reputation as a "trash fish." Because they are bottom-feeders, they are often associated with muddy flavors in the U.S., where consumers generally prefer the cleaner, flakey profile of saltwater fish or farm-raised trout and salmon. Furthermore, the invasive nature of several carp species in North American waterways has cemented their status as an environmental nuisance rather than a menu highlight.
This is the food Germany goes crazy about, white asparagus. Usually served with sauce hollandaise.
(https://i.imgur.com/gguerKZh.png)
QuoteIn Germany, white asparagus (known as Spargel) is often called "edible ivory" or the "royal vegetable" because of its short, highly anticipated growing season. The tradition of "Spargelzeit" (asparagus season) usually runs from mid-April until June 24th, creating a cultural phenomenon where people rush to enjoy it while it's fresh and local.
Culturally, Germans prize white asparagus over the green variety because it is grown entirely underground, protected from sunlight to prevent photosynthesis. This labor-intensive process results in a more delicate, mild, and slightly sweet flavor profile. It has become a symbol of springtime and culinary craftsmanship, with entire festivals, "asparagus routes," and specialized peeling tools dedicated to its brief annual appearance.
The classic Leberkäsesemmel
(https://i.imgur.com/HghgIi0h.png)
QuoteLeberkäse is a popular German specialty that is best described as a very finely ground, savory meatloaf made from beef and pork. Despite the name literally translating to "liver cheese," modern versions (especially in Bavaria) typically contain no liver and certainly no cheese; the name actually refers to its traditional shape, which resembles a loaf of cheese.
It is a quintessential "lunch break" food because it is fast, hearty, and widely available at almost every butcher shop and supermarket deli counter across the country.
The Experience: You'll often see people ordering a Leberkäsesemmel—a thick, warm slice served inside a crusty Kaiser roll with a dollop of sweet or spicy mustard.
The Appeal: It is the ultimate German street food for workers and students alike because it's inexpensive, filling, and can be eaten on the go without the need for a plate or cutlery.
The Texture: The meat is baked in a loaf pan until it develops a dark, salty, and crunchy crust on the outside, while remaining incredibly smooth and tender on the inside.
and, of course, the infamous and highly controversal (on social media) Mettbrötchen.
(https://i.imgur.com/Rsr2jE3h.png)
QuoteMett is essentially the German version of steak tartare, but made with high-quality raw minced pork instead of beef. It is typically seasoned with salt and pepper, spread thickly on a crusty roll (a Mettbrötchen), and topped with a generous amount of raw onions.
The "controversy" stems almost entirely from the cultural and safety perceptions of eating raw pork:
Safety Standards: While many international food safety guidelines warn strictly against raw pork, Germany has rigorous "Hackfleischverordnung" (minced meat regulations). Mett must be produced, sold, and consumed on the same day it is ground, and it must be kept at specific near-freezing temperatures to ensure it is safe to eat.
The "Mett-Igel": For parties, it is a kitschy tradition to shape the meat into a "Mett-hedgehog" (Mettigel), using raw onion slivers as spikes and olives for eyes. To some, this is a beloved nostalgic centerpiece; to others—especially those outside Germany—the sight of a raw meat animal can be quite jarring.
Cultural Divide: Within Germany, it is a blue-collar breakfast staple and a favorite at office meetings (the "Mett-Mittwoch" or Mett Wednesday). However, for visitors, it remains one of the ultimate "courage tests" of German cuisine due to the visceral nature of the dish.
Quote from: HappyGilmore on April 20, 2026, 05:49:57 PMSo, I'm curious about where everyone here lives, and any sort of food your area invented or is known for/regional. I noticed in the pizza thread a few people mentioned tuna and sweetcorn which I think is British?
I'm in the Philadelphia area. Known for cheesesteaks, obviously. I've heard the hoagie was invented here (uncertain if true.) We have the Texas Tommy (hot dog, wrapped in bacon, grilled or fried.) Scrapple (breakfast meat, a pre-formed block of meat made with pork scraps, cornmeal, spices. Tastes better than it sounds.) Stromboli, similar to a calzone. Irish potatoes.
There's more. I know Chicago has a deep dish pizza, Chicago dogs, etc...
A braai [barbecue] in South Africa is the best example of our home meals 🤤😋
Louisville:
Hot Brown - open-faced turkey sandwich with bacon smothered in mornay sauce. Very heavy, not something people eat often (and not something everyone likes). You should put it on your bucket list.
(https://styleblueprint.com/wp-content/uploads/2018/04/Hot-Brown-Credit-Chris-Witzke-3.jpg)
Derby Pie - overly-sweet chocolate pie usually only served at Derby time. Not a fan at all.
Bourbon balls - Chocolate candy with bourbon centers. Also a Derby favorite but available all year. These are fantastic!
We also claim to be the home of the cheeseburger, so anytime you eat a cheeseburger you're eating my local cuisine.
Quote from: Rev. Powell on April 21, 2026, 09:08:59 AMLouisville:
Hot Brown - open-faced turkey sandwich with bacon smothered in mornay sauce. Very heavy, not something people eat often (and not something everyone likes). You should put it on your bucket list.
(https://styleblueprint.com/wp-content/uploads/2018/04/Hot-Brown-Credit-Chris-Witzke-3.jpg)
Derby Pie - overly-sweet chocolate pie usually only served at Derby time. Not a fan at all.
Bourbon balls - Chocolate candy with bourbon centers. Also a Derby favorite but available all year. These are fantastic!
We also claim to be the home of the cheeseburger, so anytime you eat a cheeseburger you're eating my local cuisine.
😋🤤🐢
Before the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....
Quote from: Rev. Powell on April 21, 2026, 09:08:59 AMLouisville:
Hot Brown - open-faced turkey sandwich with bacon smothered in mornay sauce. Very heavy, not something people eat often (and not something everyone likes). You should put it on your bucket list.
(https://styleblueprint.com/wp-content/uploads/2018/04/Hot-Brown-Credit-Chris-Witzke-3.jpg)
Derby Pie - overly-sweet chocolate pie usually only served at Derby time. Not a fan at all.
Bourbon balls - Chocolate candy with bourbon centers. Also a Derby favorite but available all year. These are fantastic!
We also claim to be the home of the cheeseburger, so anytime you eat a cheeseburger you're eating my local cuisine.
Looks good.
Quote from: claws on April 21, 2026, 04:23:32 AMIn my neck of the woods (Franconia) in Germany, it's all about carp.
(https://i.imgur.com/QXwjz8Eh.png)
QuoteIn Germany, carp has been a celebrated staple since the Middle Ages, largely thanks to monks who farmed them in ponds as a primary protein source for "meatless" religious fast days. It is a deeply rooted tradition, especially in regions like Franconia and Saxony, where "Karpfen Blau" or deep-fried carp are classic seasonal delicacies served during months with an "r" (September through April).
In America, the story is reversed. Common carp were introduced in the 19th century as a food source, but they quickly gained a reputation as a "trash fish." Because they are bottom-feeders, they are often associated with muddy flavors in the U.S., where consumers generally prefer the cleaner, flakey profile of saltwater fish or farm-raised trout and salmon. Furthermore, the invasive nature of several carp species in North American waterways has cemented their status as an environmental nuisance rather than a menu highlight.
This is the food Germany goes crazy about, white asparagus. Usually served with sauce hollandaise.
(https://i.imgur.com/gguerKZh.png)
QuoteIn Germany, white asparagus (known as Spargel) is often called "edible ivory" or the "royal vegetable" because of its short, highly anticipated growing season. The tradition of "Spargelzeit" (asparagus season) usually runs from mid-April until June 24th, creating a cultural phenomenon where people rush to enjoy it while it's fresh and local.
Culturally, Germans prize white asparagus over the green variety because it is grown entirely underground, protected from sunlight to prevent photosynthesis. This labor-intensive process results in a more delicate, mild, and slightly sweet flavor profile. It has become a symbol of springtime and culinary craftsmanship, with entire festivals, "asparagus routes," and specialized peeling tools dedicated to its brief annual appearance.
The classic Leberkäsesemmel
(https://i.imgur.com/HghgIi0h.png)
QuoteLeberkäse is a popular German specialty that is best described as a very finely ground, savory meatloaf made from beef and pork. Despite the name literally translating to "liver cheese," modern versions (especially in Bavaria) typically contain no liver and certainly no cheese; the name actually refers to its traditional shape, which resembles a loaf of cheese.
It is a quintessential "lunch break" food because it is fast, hearty, and widely available at almost every butcher shop and supermarket deli counter across the country.
The Experience: You'll often see people ordering a Leberkäsesemmel—a thick, warm slice served inside a crusty Kaiser roll with a dollop of sweet or spicy mustard.
The Appeal: It is the ultimate German street food for workers and students alike because it's inexpensive, filling, and can be eaten on the go without the need for a plate or cutlery.
The Texture: The meat is baked in a loaf pan until it develops a dark, salty, and crunchy crust on the outside, while remaining incredibly smooth and tender on the inside.
and, of course, the infamous and highly controversal (on social media) Mettbrötchen.
(https://i.imgur.com/Rsr2jE3h.png)
QuoteMett is essentially the German version of steak tartare, but made with high-quality raw minced pork instead of beef. It is typically seasoned with salt and pepper, spread thickly on a crusty roll (a Mettbrötchen), and topped with a generous amount of raw onions.
The "controversy" stems almost entirely from the cultural and safety perceptions of eating raw pork:
Safety Standards: While many international food safety guidelines warn strictly against raw pork, Germany has rigorous "Hackfleischverordnung" (minced meat regulations). Mett must be produced, sold, and consumed on the same day it is ground, and it must be kept at specific near-freezing temperatures to ensure it is safe to eat.
The "Mett-Igel": For parties, it is a kitschy tradition to shape the meat into a "Mett-hedgehog" (Mettigel), using raw onion slivers as spikes and olives for eyes. To some, this is a beloved nostalgic centerpiece; to others—especially those outside Germany—the sight of a raw meat animal can be quite jarring.
Cultural Divide: Within Germany, it is a blue-collar breakfast staple and a favorite at office meetings (the "Mett-Mittwoch" or Mett Wednesday). However, for visitors, it remains one of the ultimate "courage tests" of German cuisine due to the visceral nature of the dish.
I couldn't shorten this, but both the Mettbrochten and Leberkasesemmel look pretty good.
I'd try the others but unsure if I'd like it.
Where to start?
New Orleans is home to a lot of food, so I'll probably miss some, or have to explain that this dish didn't originate from New Orleans, but around Lafayette.
We have: Poboys, gumbo, jambalaya, red beans and rice, Calas Here's a link to a nearly forgotten food item (https://en.wikipedia.org/wiki/Calas_(food)), Étouffée, Banana's Foster, Pralines, Sno-Balls, Doberge Cake (https://en.wikipedia.org/wiki/Doberge_cake). There are some that are extremely present in New Orleans that didn't originate from here (such as boudin, muffulettas, andoullie sausage) and some that have a longer origin (such as dirty rice and maque choux)
There's others, but I haven't had them yet; be it from little to no places serves it (Turtle soup) or it doesn't catch my interest (Oysters dishes)
family on my mother's side originate from Cornwall (England), where the Cornish Pasty reigns supreme
(https://www.daringgourmet.com/wp-content/uploads/2020/01/Cornish-Pasty-5-square-edit-2-scaled.jpg)
main ing. are beef and swede.... also potato. originally made for miners as they were convenient to carry around.
love them but I have to have ketchup. dealbreaker
Quote from: Leah on April 21, 2026, 09:52:23 PMWhere to start?
New Orleans is home to a lot of food, so I'll probably miss some, or have to explain that this dish didn't originate from New Orleans, but around Lafayette.
We have: Poboys, gumbo, jambalaya, red beans and rice, Calas Here's a link to a nearly forgotten food item (https://en.wikipedia.org/wiki/Calas_(food)), Étouffée, Banana's Foster, Pralines, Sno-Balls, Doberge Cake (https://en.wikipedia.org/wiki/Doberge_cake). There are some that are extremely present in New Orleans that didn't originate from here (such as boudin, muffulettas, andoullie sausage) and some that have a longer origin (such as dirty rice and maque choux)
There's others, but I haven't had them yet; be it from little to no places serves it (Turtle soup) or it doesn't catch my interest (Oysters dishes)
I'm hoping to visit one day.
Quote from: LilCerberus on April 21, 2026, 12:30:40 PMBefore the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....
Are they not anymore? Or did they change it? Never been there, but I have relatives that moved down.
Quote from: HappyGilmore on April 22, 2026, 09:30:55 AMQuote from: LilCerberus on April 21, 2026, 12:30:40 PMBefore the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....
Are they not anymore? Or did they change it? Never been there, but I have relatives that moved down.
There's a few out of the places & way out of the way place that still serve southeastern cuisine, but the main roadways downtown hotspots have all steered towards foreign food, mostly Greek & Asian and way too many coffee places that don't last.....
I don't know if Massachusetts has a genuine cuisine other than seafood. Boston is a coastal city, so basically a lot of restaurants are also seafood restaurants. If you go to an Italian restaurant there will definitely be a lot of dishes with lobster and clams and stuff.
I guess clam chowder would be one. It's not something I would tend to order outside of here, maybe that's the definition of regional right there.
Quote from: lester1/2jr on April 22, 2026, 03:49:25 PMI don't know if Massachusetts has a genuine cuisine other than seafood. Boston is a coastal city, so basically a lot of restaurants are also seafood restaurants. If you go to an Italian restaurant there will definitely be a lot of dishes with lobster and clams and stuff.
I guess clam chowder would be one. It's not something I would tend to order outside of here, maybe that's the definition of regional right there.
I mean, there's Manhattan clam chowder but I generally only eat the New England variation. Marshmallow fluff/fluffernutter sandwiches I believe were up that way originally. Like you said, lots of seafood in the greater New England area. Connecticut has New Haven pizza. I don't know if we'd count it as "regional" or cuisine, but I always think of Boston anytime I drink a Sam Adams lager or Twisted Tea. Not really a "food" though.
Quote from: LilCerberus on April 22, 2026, 01:03:25 PMQuote from: HappyGilmore on April 22, 2026, 09:30:55 AMQuote from: LilCerberus on April 21, 2026, 12:30:40 PMBefore the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....
Are they not anymore? Or did they change it? Never been there, but I have relatives that moved down.
There's a few out of the places & way out of the way place that still serve southeastern cuisine, but the main roadways downtown hotspots have all steered towards foreign food, mostly Greek & Asian and way too many coffee places that don't last.....
Sounds horrible. But I don't drink coffee. Greek and Asian food is fine, but you can get it anywhere.
Quote from: Trevor on April 21, 2026, 04:35:25 AMQuote from: HappyGilmore on April 20, 2026, 05:49:57 PMSo, I'm curious about where everyone here lives, and any sort of food your area invented or is known for/regional. I noticed in the pizza thread a few people mentioned tuna and sweetcorn which I think is British?
I'm in the Philadelphia area. Known for cheesesteaks, obviously. I've heard the hoagie was invented here (uncertain if true.) We have the Texas Tommy (hot dog, wrapped in bacon, grilled or fried.) Scrapple (breakfast meat, a pre-formed block of meat made with pork scraps, cornmeal, spices. Tastes better than it sounds.) Stromboli, similar to a calzone. Irish potatoes.
There's more. I know Chicago has a deep dish pizza, Chicago dogs, etc...
A braai [barbecue] in South Africa is the best example of our home meals 🤤😋
If I ever make it there I'd love to try going to one
Quote from: HappyGilmore on April 22, 2026, 09:04:58 PMQuote from: Trevor on April 21, 2026, 04:35:25 AMQuote from: HappyGilmore on April 20, 2026, 05:49:57 PMSo, I'm curious about where everyone here lives, and any sort of food your area invented or is known for/regional. I noticed in the pizza thread a few people mentioned tuna and sweetcorn which I think is British?
I'm in the Philadelphia area. Known for cheesesteaks, obviously. I've heard the hoagie was invented here (uncertain if true.) We have the Texas Tommy (hot dog, wrapped in bacon, grilled or fried.) Scrapple (breakfast meat, a pre-formed block of meat made with pork scraps, cornmeal, spices. Tastes better than it sounds.) Stromboli, similar to a calzone. Irish potatoes.
There's more. I know Chicago has a deep dish pizza, Chicago dogs, etc...
A braai [barbecue] in South Africa is the best example of our home meals 🤤😋
If I ever make it there I'd love to try going to one
It is a true South African tradition. 😊😊🇿🇦🐢
Belgian here, so we are quite fiercely protective of our beers, chocolates and fries. We sort of claimed the waffle. There are many varieties of waffle in North West Europe generally, and what became known as the Belgian Waffle is a kind of Brussels waffle that was marketed as Belgian in the US. It exists here, but it is just one variety and good luck ordering one in Liège. (I prefer the Liège variety myself)
We share a bit of the asparagus madness with Germany, and you have the local staples like moules frites, carbonades à la flamande, chicons au gratin (the French call these endives, but what do they know) and vol au vent.
Quote from: Dr. Whom on April 23, 2026, 01:27:24 AMBelgian here, so we are quite fiercely protective of our beers, chocolates and fries. We sort of claimed the waffle. There are many varieties of waffle in North West Europe generally, and what became known as the Belgian Waffle is a kind of Brussels waffle that was marketed as Belgian in the US. It exists here, but it is just one variety and good luck ordering one in Liège. (I prefer the Liège variety myself)
We share a bit of the asparagus madness with Germany, and you have the local staples like moules frites, carbonades à la flamande, chicons au gratin (the French call these endives, but what do they know) and vol au vent.
I've had vol au vent (in Cape Town, South Africa!) But what I think you Belgians should be proudest of is your beer. Duvel may be my favorite beer of all time, but I've never had a Belgian beer that disappointed.
Quote from: Dr. Whom on April 23, 2026, 01:27:24 AMBelgian here, so we are quite fiercely protective of our beers, chocolates and fries. We sort of claimed the waffle. There are many varieties of waffle in North West Europe generally, and what became known as the Belgian Waffle is a kind of Brussels waffle that was marketed as Belgian in the US. It exists here, but it is just one variety and good luck ordering one in Liège. (I prefer the Liège variety myself)
We share a bit of the asparagus madness with Germany, and you have the local staples like moules frites, carbonades à la flamande, chicons au gratin (the French call these endives, but what do they know) and vol au vent.
Big fan of the beer and chocolate. Haven't tried much of the other food, but my buddy loves it. He spent some time over there.
Quote from: Rev. Powell on April 23, 2026, 08:38:34 AMI've had vol au vent (in Cape Town, South Africa!) But what I think you Belgians should be proudest of is your beer. Duvel may be my favorite beer of all time, but I've never had a Belgian beer that disappointed.
I think so too. Meanwhile there are some Belgian beers that disappoint (at least they disappoint me). When I was young it looked like the big breweries would steamroller everything, but then the smaller ones and the microbreweries fought back. But nowadays the market is so crowded that some are launching novelty beers, just to try and stand out. These tend to be hit and miss. But if you stick to the traditional styles, you're safe.