What would you serve as the best local food?

[rumblefish]

Main: Roast leg of NZ lamb with mint sauce and kumara

I remember New Zealand spring lamb! Now all we find at local markets is a version that is grain fed rather than grass, removing all its wonderful, wild taste. I don't even bother to get it anymore,,, but you've inspired me to go find some- I'll see what the butcher says.

Some one recently asked me what venison tastes like. I said, "You know that unique taste lamb has?,,, no, of course you don't, it doesn't have it any more."

 

[rumblefish]

I'd serve 'em New England Clam Chowder, made with long-neck clams (steamers). These guy are much more rich than quahogs (hard shell clams) and it does so well with the butter and cream in the soup.
Then baked striped bass with very thinly sliced onion on top, drizzled with a little oil and very, very thin slices of lemon. Butternut squash, baked with butter and nutmeg.
And a Long Island Iced Tea...

 

[Subvet642]

[QUOTE="Skeet" McD]Thanks, SV: yes, we're still one of the lucky ones. There's a family farm just up the road in West Newbury, for instance: the real deal, 2 brothers and a sister work it. But, sadly, they don't put in corn. Yes, we can still get to the farm stand...others are not so lucky.

"Skeet"[/QUOTE]

When the wife and I are out and about on weekends, a farm stand can stop us in our tracks. Sometimes it's hit or miss. Two weeks ago, we were on Rt. 9 East, and saw a sign for strawberries and asparagus, but they had actually run out of both. The pickin's were pretty slim for everything else.

 

[Boodles]

I have some of that, too, Atticus. It is very good. I also, however, have a small supply of real untaxed liquor. Because I am a defense lawyer, I'm sure people consider that it's part of my client's retainer fees, which sometimes, of course, it is. Luckily in Tennessee it is not unlawful to possess less that three gallons of untaxed liquor. I rarely have more than a gallon on hand at any one time.

Although I do occasionally have a bit of homemade on hand most of what I have to share at gatherings (out of sight of other people's children, of course) is Georgia Moon. I also also discoved that what I thought to be Georgia Moon, prior to it being bottled in Mason Jars, is really J. W. Corn. Corn has a slight yellow tint to it so may be aged for a couple weeks or maybe J.W. Corn is used to wash out the barrels before those go to Scotland! J. W Corn, Georgia Moon, and Mellow Corn are all three Heaven Hill Products. Neither of these products are intended for the faint of heart and cannot be considered "smooth" at all.

I am not at sure that North Carolina allows possession of any amount of untaxed liquor so I am very, very careful with its use. I have never purchased a drop, all of the small amount I have had over the years was given to me by friends or friends of friends.

It has been said already, AF for example, but to continue I like to offer up corn when it's in season. For some years now we've taken to cooking it on the grill and putting it on the table with a flavored butter (Southern Living Magazine) or two. One version which always seems well received but which is a load of work is to peel back the husk and spread on butter which has tabasco added, then closing the husk back before grilling. This you'll do only for people you like as it's a load of work.

 

[Widebrim]

For Los Angeles? Our cuisine consists mostly of "foreign" influences, but I'll try...Mexican food has to be represented, so a trip for some burritos and enchiladas would have to be made at either Ciro's or El Tepeyac in Boyle Heights, or Porky's, Mi Tierra or Little Mexico in East L.A. For Chinese, Hop Luey's and Won Kok in Chinatown offer good local examples of almond chicken, egg foo young, and chicken-fried rice. Since Little Joe's in Chinatown (formerly Little Italy) is no longer with us, pizza would have to be reserved for Casa Bianca in Eagle Rock and Nicky D's Wood Fired Pizza in Silverlake, while Italian(-American) food as a whole would be best found at Miceli's in Hollywood (great pasta). Hamburgers and fries took on mythical personae here in Southern California, so a trip to one of the few remaining Bob's Big Boys in the area is obligatory (although the burgers ain't what they used to be); a chili cheeseburger at Tommy's Burgers in Mid-Wilshire would have to be sampled, as well. And for the good old hot dog, Pink's in the Melrose district, of course!

 

[Atticus Finch]

A friend gave me a 20 lb. dolphin (mahi) this morning. He caught it yesterday at the Big Rock. When I cleaned it, I found an old, rusty trebble hook in its mouth...a relic from an offshore battle last year or the year before. Mr. Mahi is on the menu this evening. I plan to grill a few steaks from him and serve them with a pasta salad and greens.

A friend from New York is coming over to eat with us tonight. She's never had grilled dolphin, much less fresh-caught grilled dolphin. It will be interesting to see what she thinks.

AF

 

[rumblefish]

A friend from New York is coming over to eat with us tonight. She's never had grilled dolphin, much less fresh-caught grilled dolphin. It will be interesting to see what she thinks.

AF

I've never heard of anyone that likes fish, but doesn't like dolphin. Enjoy!

 

[Tomasso]

All I'm getting so far from this thread is that Rumblefish eats well.

 

[rumblefish]

All I'm getting so far from this thread is that Rumblefish eats well.

lol lol lol

You got me.

 

[Old Mariner]

Well... in my region of PA (coal/iron mining region), if they came from Poland, Germany, even Sweden...they may be disappointed. They would most likely wind up with the food from the "old country".

Sweet Lebanon balogna is regional to here, so that would be one item I could probably give...lol. But the rest, at least from what I am personally used to, one is looking at Potato Cakes, Pierogies, Halushki, Kielbasa, Kluski, "pigeons" (hamburg rolled up in a cabbage leaf)...

So...I may wind up inadvertently disappointing a few folks.

 

[HoosierDaddy]

Here in HoosierLand some food specialties are huge breaded tenderloins, fried green tomatoes, goulash and sugar cream pie.
HD

 

[AbbaDatDeHat]

Here in HoosierLand some food specialties are huge breaded tenderloins, fried green tomatoes, goulash and sugar cream pie.
HD

Had a few of those plate size tenderloins at this place in Indy back in the day.
Al Green’s
B

 

[HoosierDaddy]

My hometown of Fairmount, Idiana Hoosier breaded tenderloins.....Come hungry and the longnecks are cold....

 

[belfastboy]

Here on the West Coast the meal would have to include salmon. My favourite is grilled on a wetted plank of cedar. Mea Culpa it is culinary cultural appropriation as it is a traditional Coast Native way of cooking but it is so damn good I will take any crap that comes my way. Sockeye or Spring salmon is good as it helps to have the extra oilyness to keep it moist. A big fillet with a light mixed greens salad is the perfect summer meal.

 

[Bushman]

Of the three Chicago staples...

Best hot dog: Red Hots

Best beef: Al's

Best Pizza: Giordano's

 

[jonesy86]

Spicey Ahi Poke Bowl from Pono Market.

 

[madhu]

....decorated with tropical flowers and glass floats.....

 

[Turnip]

Turnip Stew of course, with Kassler and cured, air dried sausage. Texture is right when a spoon stands in it. Old ones often hate it because they had to eat Turnips almost daily for years, after those world wars.

 

[belfastboy]

Turnip Stew of course, with Kassler and cured, air dried sausage. Texture is right when a spoon stands in it. Old ones often hate it because they had to eat Turnips almost daily for years, after those world wars.

We had a premier of our province born in Holland and survived the war. His sad tale was having to survive one winter living on nothing but tulip bulbs.....not sure anybody really believed him as he was prone to stretch the truth.

 

[Turnip]

My mother, her four brothers/sisters and my grandma told that to me, mother’s dad couldn’t confirm, he died in Russia. I though tend to believe them.