Regional Delicacies / Specialties Of Your Area
- Thread starter mikethompson
- Start date
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
- Status
Haven’t read the previous 10 pages so apologies if these have been mentioned….
Haggis
Irn Bru
Squarey
Mealie pudding
Tablet
Deep fried pizza
Scotch pie
Chippy sauce
….and loads more!
Haggis
Irn Bru
Squarey
Mealie pudding
Tablet
Deep fried pizza
Scotch pie
Chippy sauce
….and loads more!
Cheerwine is a N. Carolina cherry cola unlike any other I’ve tried. My late business partner (a N. Carolina native) turned me on to it. Certain Publix Supermarkets carry it here in Florida. Cheerwine - Wikipedia - https://en.m.wikipedia.org/wiki/Cheerwine
Pretty close to a popover! Except there'd be no beef juice in the pastry.
What's a popover?
The crispy bits on the yorkshire pud work well with jam but its with the heavy pancake stuff when it sings.
A batter similar to Yorkshire pudding. Iron is the traditional material for baking pans/cups, but newer materials abound.
I like them with butter and jam. Or honey and butter. Or butter and ....
I like them with butter and jam. Or honey and butter. Or butter and ....
They look great!
And what's in the mixture? Trad yorkshire puddings have beef dripping in, but we go for a veggie alternative.
I imagine the same cooking process too with heating up the pans/cups first, then dropping fat in to sizzle, and only then putting in the mixture?
And what's in the mixture? Trad yorkshire puddings have beef dripping in, but we go for a veggie alternative.
I imagine the same cooking process too with heating up the pans/cups first, then dropping fat in to sizzle, and only then putting in the mixture?
I haven't made them in ages. But no meat drippings.
Yes, preheating the iron is good, but some modern holders don't need it. And butter the sides and bottom, IRRC.
Yes, preheating the iron is good, but some modern holders don't need it. And butter the sides and bottom, IRRC.
I think it would be fairly easy to do a veggie Yorkshire pudding - I use canola oil instead of drippings in mine.
Does everyone else have Mexican and Chinese restaurants? Or, is that just here? 
There is maybe 1 Mexican restaurant around us, and looks overpriced for what it is. I would love a place that had honest food and good portions around here.Does everyone else have Mexican and Chinese restaurants? Or, is that just here?
There are a few Chinese restaurants, but basically the same boxed stuff you get everywhere.
I have seen a few in western NC. Doesn't make sense in my brain...Does everyone else have Mexican and Chinese restaurants? Or, is that just here?
No, I think he means in the same establishment... @cosmicfolklore
Of course he does! Never crossed my mind.
Sounds almost as good as gas station sushi.
Not Mexican and Chinese, but where I used to live, quite a lot of Indian Chinese places.
Actually, I just meant in general. It seems like one or the other makes up 90% of restaurants here.
Not sure if either of you have Aldi stores in your parts, but they are currently running the tail end of a special with various.regional bbq sauces (like a Georgia peach sauce). I picked up a bottle of Alabama White Sauce to give it a shot since I've been intrigued and it's a reasonable price.I grew up with Big Bob Gibson's just a short drive away. My Grandmother would sometimes pick up a Brunswick stew from them in a re-used gallon milk jug.
But, if you want state iconic barbeque, then Dreamland was the place. It started in Tuscaloosa, and when I used to teach at UA, everyone had to eat there at least once. At the original location in a shack on Watermelon Rd, the only thing on the menu was a slab of ribs, and any drink you wanted as long as it came in a can. White bread was always on the tables. That was it. You ate at the long slab picnic style tables with dogs roaming through the place begging bones off of people. I kid you not. Everyone would be covered in sauce and grease.
Now, they have a more upscale chain, but it's not nearly as delicious as the original. My oldest is working her way through college, at one of the chains. They are much nicer place than the original shack full of hungry dogs.
View attachment 112499
Pictured is Big Daddy who owned the place, and he always had a pipe, and you walked into the shack, with no real door. And, he would be standing behind a makeshift counter, and the only thing he said was, "how many slabs?" And, you grabbed a drink out of one of many old kitchen refrigerators lined up, and paid, set down, and ate with your eyes rolling back into your head. The best ribs ever.
It's good now, but the fancy waitresses and other stuff on the menu, cleanliness, and the actual door, and no dogs... seems to have killed the mystique, ha ha. Back in the day when the restaurant inspectors didn't care a bit about what happened out of Watermelon Rd. It was a favorite place of Coach Bear Bryant as well, and all of the old football stars had eaten there many times over the years.
And, there's a pipe involved. If anyone goes to the chain store in Birmingham, please tip well.
just got an Aldis here and I love that they're the opposite of everywhere else. Other places are over priced and spoil you with choice. Where Aldis has the this is what we got and it's usually surprisingly good especially for the price (save almost 200 bucks a month).
I think the most regional thing we have is Scrapple. Might already have said it but... It's one of the most unfairly maligned foods. It's sausage in a block form and really great. But people act like it's horrible.
- Status