Have you ever tried to trap birds with those long sticks with nets on them? That looks like fun.
Does Your Region Have A Particular Delicacy Or Meal Associated With It?
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Is it too early to mention poutine?
Other than that, and some local cheddars and curd, we’ve got terrific meat pies, and a local take on Welsh rarebit.
When I was young, Turkey Croquettes were all over the place, but they have become hens teeth locally.
Other than that, and some local cheddars and curd, we’ve got terrific meat pies, and a local take on Welsh rarebit.
When I was young, Turkey Croquettes were all over the place, but they have become hens teeth locally.
Everybody's gotta have one of those! The Moose's Tooth Pizzeria and Brewery in Anchorage has an extremely loyal following, and for good reason. Everything from the old classics to tons of artisan options like Blackened Halibut Pizza or Thai Chicken, probably 50 or so pies on the menu. Incredible, incredible pies. All washed down with decent craft beer.
I'm not fond of fish anyway but wouldn't eat anything that stared back at me.After exchanging casual comments with forum member JPBerg about Wensleydale Cheese on another thread I got to thinking of regional delicacies in general and what my region of Cornwall is famous for.
I came up with five unique treats and considering the size of Cornwall that's a pretty high number.
First off we have the world renowned Cornish Pasty, made only using potatoes, turnip, onions and beef skirt with a little seasoning. Known locally as an 'oggy', a freshly made pasty is truly a meal in itself and if made right is a real treat. Not many folks know that all the ingredients, including the beef skirt are encased in the pastry raw and the pastry shell acts as a steam cooker when it is placed in the oven to cook. My personal favourite pasty shop is in Falmouth and goes by the owner's unfortunate name of Choak's Pasties!
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Second up is Stargazy or Starry-Gazey Pie. This is a most unusual dish as it has the heads of the pilchards poking out of the pastry! I seem to recall forum member Chasing Embers had either tried this dish or at least heard of it?
Dating from the 16th century, it is basically a fish and potato pie. It is often made in the fishing village of Mousehole (pronounced 'MOUZEL') on what is known as Tom Bawcock's Eve, 23rd December. Never tried it myself and I doubt I ever will....It just doesn't look right to me!
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Thirdly we have Yarg Cheese. This is allegedly a 13th century recipe of a semi hard full fat cow's cheese. Nothing unusual in that I hear you say, well this one is wrapped in nettle leaves which after maturation gives it a lovely edible rind. This is a delight to add to a ploughman's lunch in place of the traditional cheddar cheese. My preferred way is to lightly grill a pitta bread both sides, split the pitta to make a pocket then lightly butter the insides before placing in slices of Yarg afore going back under the grill. Scrumptious!
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Next up we have Hevva Cake (sometimes erroneously called Heavy Cake). This light fruit cake dates back to the days when pilchards were caught by their thousands in nets in an operation that required much skill and speed from the fishermen. A 'spotter' or huer would be sat atop the cliffs and when he spotted a shoal of pilchards in the sea below would shout "hevva, hevva" (meaning 'here they are') whilst pointing in the direction of the shoal. If the catch was a good one the wives made Hevva Cake as a celebration!
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And finally we have the renowned Cornish Cream Tea. This is quite simply a lightly buttered scone with strawberry jam (jelly in the States) with a good dollop of Cornish Clotted Cream (a delicacy in its own right) sat atop the whole. In the neighbouring county of Devon they have got it all wrong as they put the strawberry jam on top of the cream which is sacrilege. This causes much merriment when the two get together to argue it out!
This is a special treat, often served in summer with a pot of good tea. Unfortunately those such as myself with a moustache are unable to enjoy this treat without getting it all over said furry top lip
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So folks, there you have a brief gastronomic tour of the county I live in. Anyone prepared to share what your district or area is famous for in the food stakes? I should imagine there are many things folks outside the area may never have heard of.
Regards,
Jay.
I love BLT pizza. First time I had it was in a bar near Dearborn Michigan about 25-30 years ago while visiting The Henry Ford Museum.
Haha, hooligan oil is more of a PNW thing. We harvest hooligan here, but it is usually used to feed sled dogs, or just fried up and eaten as "smelt"
Regional specialties? I live in Louisiana ?
How long have you got?
Gumbo (several varieties), jambalaya, red beans and rice, boudin, barbecue shrimp, po’ boys, blackened anything, etouffee, shrimp creole, fried frog legs, fried alligator, etc, etc. I’m just scratching the surface. Then we have typical Southern fare as well.
How long have you got?
Gumbo (several varieties), jambalaya, red beans and rice, boudin, barbecue shrimp, po’ boys, blackened anything, etouffee, shrimp creole, fried frog legs, fried alligator, etc, etc. I’m just scratching the surface. Then we have typical Southern fare as well.
Y’all’s scones are essentially what our biscuits are in the South, minus the sugar. Fig preserves are a pretty common topping for them. Or sausage gravy. Or chocolate sop. Or ribbon cane syrup.
aside from all the bourbons, I was going to mention the Hot Brown.
Didn’t know you were in Louisville..
Yep. There’s way too much to list it all. I guess there’s a reason our state is close to the top of the list for obesity and diabetes! ?
Our state motto ought to be “I’m here for a good time, not for a long time!”
Clotted cream is so good. It is like butter but it is better than butter on some things.
There is plenty of good cheese made in the US. Craft or Artisanal Creameries are exploding on the west coast right now.
The 25 Most Important Cheeses in America, According to Cheese Experts
Unique, quintessentially American cheeses you need to track down and try immediately.
It ain’t made its way here yet! ?There is plenty of good cheese made in the US. Craft or Artisanal Creameries are exploding on the west coast right now.
The 25 Most Important Cheeses in America, According to Cheese Experts
Unique, quintessentially American cheeses you need to track down and try immediately.www.bonappetit.com
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