...over on FB, I've just introduced the lovely Shitsu to the culinary delight which is 'Stovies'. Now I don't expect anybody apart from the Scottish biscuits to know what they are, but it got me thinking about regional delicacies.
What's everyone's favourite local food, which doesn't seem to pop up in a different guise elsewhere?
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Welcome to Auntie Jeni's Cookery Spot....
(45 posts) (21 voices)
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The All New Jeni B
offlineMemberPosted 2 years ago # -
rikkor
offlineMemberClam chowder. But, with the homogenization of everything in the US, you can't get it at a regular restaurant anymore. What they serve (and what most people seem to like) is potato glue. Real clam chowder is not thickened, basically clams, salt pork, onions, potatoes and cream. Unless, of course, you are from Rhode Island, which is another story altogether.
Oh, and fried clams. Thank G-d you can still get those done right.
Posted 2 years ago # -
The All New Jeni B
offlineMemberMr B had clam chowder in a restaurant in Long Island, and instantly fell in love with the 'real' version. Anytime he's tried it here, it's been exactly as you describe it, but with wallpaper paste added for texture. Was slightly perplexed to be given a Bolognese made with smoked sausage in New York, we make it with mince (ground beef, which is what my Italian friends make it with.
Posted 2 years ago # -
shitsu_tonka
offlineMemberThey pop up everywhere, but the real deal can only come from the South West.
Proper Cornish pasties. Pastry with a thick bit all down one side that you use like a handle on a mug when eating, beef, potato, carrot, salt, pepper and that is it. Can't get 'em north of Plymouth as they are then fucked around with too much and the ingredients just get silly.
There's a bakery in Cambridge that sells duck and leek pasties. Jesus wept.
Posted 2 years ago # -
rikkor
offlineMemberJeni, my guess is what your husband had was just plain meat sauce. Nothing wrong with sausages in tomato sauce, though.
I think that when most Italians came to the US, they were happy to have food at all, so today they tend to be not too picky about authenticity. Only the third- or fourth-generations now are harking back to their "roots". (They completely gloss over the fact that their real roots were based in starvation, just like my own dear Irish.)_
Posted 2 years ago # -
Mr.3374
offlineMemberTomato sausages.
If a butcher in Warrington didn't sell them, he'd halve his trade, just can't get them here in duckville, though.
Luckily, I'm in Warrington at the weekend (my 50th bash) so will get a load to bring back.I did try to get a local butcher to make me some, but, well, he got it wrong, and charged me a tenner for them.....
Posted 2 years ago # -
Gerontius
offlineMemberYep, another vote here for the Cornish pasty
Once they get anywhere near the M5 they turn into a pumpkin.
GUINESS anyone
I've never been to Ireland, so don't know what the real stuff is like.
There should be a contract out on that bakery in Cambridge - tarred and feathered is too good for themPosted 2 years ago # -
Stan Laurel
offlineMemberI thought a stovie was the type of hat worn by Isambard Kingdom Brunel.
I guess this is the origin of the phrase "I'll eat my stovie".Posted 2 years ago # -
bonjonelson
offlineMemberNothing beats Lutefisk.
The only food that has to be specifically exempted from toxic substances regulations. http://www.legis.state.wi.us/statutes/Stat0101.pdf
Posted 2 years ago # -
thisisall1word
offlineMemberLardy Cake - reminds me of the New Forest and Salisbury areas... you can get it outside I guess but I rarely see it.
and Cornish Pasties - crust on top please. No cheese and onion, no fancy fushion bollocks. Ginsters has packaging with the St Piran and Union Flag on it ffs - though Walls make worse 'pasties' - Tesco's cheap brand ones are passable. I like the homemade ones that are the size of a childs hat.
Posted 2 years ago # -
The All New Jeni B
offlineMemberWe have something similar to pasties called a 'Bridie'. Forfar and Dundee are famous for them. You can have 'plain', with just meat, or 'onion' which unsurprisingly contains onion. A semi-circle of shortcrust pastry filled with mince, best eaten straight from the oven, and a fantastic way to warm your hands on a cold day.
Posted 2 years ago # -
rickwestwell
offlineMemberRound here they take a can of beer and shove it up a chicken's arse. They don't then cook it or anything, they're just funny like that.
Posted 2 years ago # -
Even a bad pasty is better than a ruddy "panini" sandwich. I come back to the UK after 12 years in Japan and it's frickin' 3 quid 50 "paninis" every frickin' where. They should stick to football stickers. And when did we start kissing each other as a greeting? Hmm? After Diana died?
Posted 2 years ago # -
rickwestwell
offlineMemberYou're welcome. And my grandfather used to tell me many happy tales of coming home from public school with Eton mess all over his face.
Posted 2 years ago # -
rikkor
offlineMemberWesty, we have beer can chicken here too. The same people who make it also fry their 30 lb. Thanksgiving turkey in 25 quarts of oil. It's manly cooking.
I'm sorry to learn that your grandpa was used as the Eton mess dump. Is that why your family went all Antipode-ish?
Posted 2 years ago # -
Hunter F. Thompson
offlineMemberTrulles. Genuine Late Classical Roman cookery. Relatively fresh (soft) blood sausage, lightly spiced, with cracked wheat - refuse all substitutes laced with rice (soooo wrong!). Cracked wheat makes it soul food. There is also a portion of spinach in it, though I suspect this ingredient ought to be nettle tops or a more achaic green than what we now refer to as spinach.
You can't get Trulle out of season. Only available for four weeks of the year.
Posted 2 years ago #
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