Each City's signature dish?

[tsquare]

I've lived in Seattle for 20 years and I can say I've NEVER associated it with soda!

Maybe the Jones soda thing? Turkey and gravy flavor, etc.

[hillvalley]

cheesesteaks, pretzels, tastykakes, italian ice, ice cream, cheesesteak hoagies, scrapple, roast pork, etc etc etc......

What's the difference between a cheesesteak and a cheesesteak hogie?

I thought hoagies were the same thing as subs.

By the way, as a DC native I vote against surf n' turf and half smokes.

[Mabelline]

I actually have one for Montana! In Butte, Montana, formerly a copper 'company" town, there were once so many Cornish miners that pasties are a phenom. And they are goood! By the way, it's Bute-long u.

[Pan]

What are pasties? I mean, I know a meaning for the word, but not a food meaning.

[balmagowry]

I thought hoagies were the same thing as subs.

Technically, I suppose they are. But I've never quite bought the what's-in-a-name thing. The name, to me, makes a big difference - it seems to convey something of local atmosphere and culture. Either that, or... maybe they really are different. All I can say is, a Pittsburgh hoagie tastes - to me, at any rate - quite different from an apparently identically-constructed sub. Go figure.

[balmagowry]

What are pasties? I mean, I know a meaning for the word, but not a food meaning.

Haw!

A pasty is a meat-pie; comes in a lot of different forms - or used to - but these days it's usually understood to mean the Cornish variety, which is constructed rather like a turnover. The pastry is heavier and denser, so the pasty can withstand some abuse - which is pretty useful given that your average miner (or shepherd or...) will carry one in his pocket on way to day's work and leave it there till lunchtime, when he expects to retrieve it more or less intact and still warm. Typical filling: ground meat (beef or mutton), often mixed with some chopped onion and perhaps potato as well.

[KatieLoeb]

cheesesteaks, pretzels, tastykakes, italian ice, ice cream, cheesesteak hoagies, scrapple, roast pork, etc etc etc......

What's the difference between a cheesesteak and a cheesesteak hogie?

I thought hoagies were the same thing as subs.

By the way, as a DC native I vote against surf n' turf and half smokes.

Hoagies are cold with sliced meats and cheeses, lettuce, tomato and mayo or oil and vinegar on them.

Grinders are Hot like a meatball or chicken parmesan sandwich. In fact, I think it implies the whole sandwich has gone into the oven for a few minutes, not just that the filling is hot.

A Cheesesteak is a Cheesesteak, and a Cheesesteak Hoagie has lettuce, tomato and possibly Mayo on it as well, like a cold hoagie would.

A cheesteak, to quote the Bard, by any other name, would taste as good!

[afoodnut]

Denver: Green chile, maybe burritos or breakfast burritos.

Um... isn't there an omlette thing associated with Denver?

The Denver (here in colorado usually called a Western Omelette) Omelette is not a Denver or Colorado specialty. I don't know the history of the name; does anyone else?

Edit to add: the western/denver omelette has ham, green pepper, and onion.

The Denver (here in colorado usually called a Western Omelette) Omelette is not a Denver or Colorado specialty. I don't know the history of the name; does anyone else?

The Denver Public Library has a chat-reference feature online. I'm currently asking a librarian. Google was no help....

Edit: OMG, this is the coolest thing. You can chat live with a librarian. Susie the Librarian said that she knows the Western History Department has received this question before, but they're closed today. They'll email the answer within two business days

Here's one answer....

article/0,1299,DRMN_84_2576849,00.html' target='_blank'>http://www.rockymountainnews.com/drmn/ente...2576849,00.html

When I think of Colorado, one of the things I think of is Western Omelettes. Does anyone know where they originated? What about the Spanish Omelettes? They seem more Mexican (or Tex-Mex, etc.) to me.

In today's Denver Post, Kyle Wagner's column tells that Food Network was in Denver filming for a show that includes the Denver/Western Omelette. Here's a link to Network focuses attention on Denver's lowly omelette.

In the column, she refers to a column she did for Westword a few years ago. Here's a link to that earlier column, The Yolk's on Us, which has an interesting discussion about the origin of the Denver/Western omelette.

Edit: To try to fix the oh so messed up quoting, but I only seem to be making it worse.

Edited February 27, 2004 by afoodnut (log)

[bobdavis]

San Antonio - enchliadas

They're everywhere here, filled with pret' near anything as far as I can tell.

Puffy Tacos are also (as slkinsey pointed out) a specialty here.

[Lyle]

Dallas: Steak, and since it was apparantly first successfully marketed here, the stweet cakey corn dog. Although, outside of the State Fair, I couldn't tell you where to get one.

[mnebergall]

On the DC signature dish issue, I asked a good friend of mine who was born in Alexandria, VA, a close-in DC suburb, and has lived there all his life this question. He was unable to identify anything that would serve as DC's signature dish and concluded that there was none. He laughed when I suggested half-smokes.

[fischwlu]

Application: there is an ordering ritual associated with Cincinnati chili parlors. It has to do with what the chili goes on (usually some form of pasta), and what goes on the chili (beans, cheese, onions, etc.) This array has been distilled into a verbal shorthand. I don't recall the exact arrangement, but it results in an order that sounds like a precis for a porn film: "Gimme Chili-Mac, three-way!"

No, no, no... I have no idea why people outside of the 'Nati ever call it "Chili-Mac"... I was born and raised there and have never heard anyone say the word "Mac" when talking about Cincinnati chili. You either want a 3-way (spaghetti, chili, cheese), a 4-way (spaghetti, chili, cheese, beans or onions), or a 5-way (spaghetti, chili, cheese, beans and onions). You can also get a coney (hot-dog, w/ chili, cheese, onions and mustard) or a chili-cheese sandwhich (coney with no hot dog). You don't say you want a 3-way chili, or a 3-way Cincinnati chili - it is assumed by all (even those with dirty minds) that when you say, "I'd like a 3-way" that you want that sweet and spicy delight on spaghetti with finely grated cheddar cheese.

Also, the sweetness is not just due to the addition of cinnamon... they also often add cocoa powder. I personally enjoy Skyline's version of Cincinnati chili, though some enjoy the spicier Gold Star (people take sides on this, just as they take side on which college basketball team is better, Xavier U. or U. of Cincinnati).

As for DC, I have been here for 2 years and have no idea if there is a signature dish... it feels like nothing here lasts for long enough to become an institution. Do any other cities have a large Ethiopian population like DC? If not, our dish could be doro wat

[herbacidal]

No, no, no... I have no idea why people outside of the 'Nati ever call it "Chili-Mac"... I was born and raised there and have never heard anyone say the word "Mac" when talking about Cincinnati chili. You either want a 3-way (spaghetti, chili, cheese), a 4-way (spaghetti, chili, cheese, beans or onions), or a 5-way (spaghetti, chili, cheese, beans and onions). You can also get a coney (hot-dog, w/ chili, cheese, onions and mustard) or a chili-cheese sandwhich (coney with no hot dog). You don't say you want a 3-way chili, or a 3-way Cincinnati chili - it is assumed by all (even those with dirty minds) that when you say, "I'd like a 3-way" that you want that sweet and spicy delight on spaghetti with finely grated cheddar cheese.

Also, the sweetness is not just due to the addition of cinnamon... they also often add cocoa powder. I personally enjoy Skyline's version of Cincinnati chili, though some enjoy the spicier Gold Star (people take sides on this, just as they take side on which college basketball team is better, Xavier U. or U. of Cincinnati).

As for DC, I have been here for 2 years and have no idea if there is a signature dish... it feels like nothing here lasts for long enough to become an institution. Do any other cities have a large Ethiopian population like DC? If not, our dish could be doro wat

I have to admit, I look at those combinations,

and I'd want the chili, cheese, beans and onions, without the spaghetti.

[fischwlu]

I have to admit, I look at those combinations,

and I'd want the chili, cheese, beans and onions, without the spaghetti.

And now you can, thanks to the new low-carb, Atkins-friendly, South Beach-y menu at Skyline.

But for me, that is like lasagna without the noodles... just not the same thing at all.

[slbunge]

Folks in Wisconsin would probably dispute giving the bratwurst nod to Milwaukee, as Sheboygan is really the Mecca of bratwurst.

I agree that Sheboygan is har more heavily associated with the bratwurst.

For Milwaukee, it is either frozen custard or the friday night fish fry (or both). The fish fry could be argued to be regional but you can't tell that to the folks who will gather at Serb hall tonight.

[oreganosci]

Baltimore - blue crab, definitely. To elaborate on that - steamed with Old Bay seasoning, crab cakes, crab cake sandwich, cream of crab soup, Maryland crab soup (tomato based), crab imperial. Also - peach cake, fried oysters. As a native I'm not familiar with lemon sticks unless that's the lemon with a peppermint stick stuck in it.

Honolulu - poi, lomi lomi salmon, pit-roasted pig, shave ice

Does anyone have any ideas for Alaska cities?

[balmagowry]

As a native I'm not familiar with lemon sticks unless that's the lemon with a peppermint stick stuck in it.

Yes! That's exactly what it is. I remember one year when disaster struck: someone had ordered (or supplied) the wrong kind of peppermint sticks, the non-porous kind. Thousands of people walking around the fairgrounds. sucking for dear life and not getting a drop. The disappointment! I can't have been older than 4, but even at this remove it seems like a crisis of the first water. And I seem to have heard since then that no one makes appropriately porous peppermint sticks any more, which if true means that I'll never taste a lemon stick again. Damn, now I want one, too.

[herbacidal]

I have to admit, I look at those combinations,

and I'd want the chili, cheese, beans and onions, without the spaghetti.

And now you can, thanks to the new low-carb, Atkins-friendly, South Beach-y menu at Skyline.

But for me, that is like lasagna without the noodles... just not the same thing at all.

You know, I didn't really think about how Atkins related to it.

But from an outsider, it sounded better without the spaghetti.

I'm the last person that could go on Atkins or South Beach.

I like pasta and bread too much, and will never hesitate from eating them.

And I'm Chinese, and eat rice and noodles often.

[tryska]

here's one i learned from the movie "Pecker"

Baltimore - Pit Beef. don't ask me what it is, cuz i'm not sure.

Edited March 1, 2004 by tryska (log)

[FireWire]

I would not exactly call this Calgary Alberta's Signature Dish, but more as an intresting fact, "Ginger Beef" apparently origonated from Calgary Alberta.

I would say Calgary's Dish would be.. Prime Rib Roast,

But I am impartial to a tenderloin, done with just salt and pepper, grilled or broiled rare/medium-rare :)

[Pan]

What's ginger beef? Well, yes, I gather it's beef with ginger. But how?

[vbmontana]

ROCHESTER, NY

RED HOTS AND WHITE HOTS WITH EVERYTHING

[FireWire]

What's ginger beef? Well, yes, I gather it's beef with ginger. But how?

It is a very Westernized chinese dish.

I will try to find a recipy.

[tanabutler]

New Orleans-Gumbo (in any of it's countless derivitives)

Crawfish étoufée and oyster po' boys!

Edited May 1, 2004 by tanabutler (log)

[Shannon_Elise]

Along with the Bahama Mama's (and cream puffs) from Schmidts, for Columbus, Ohio, I nominate:

The Slider

(best enjoyed at three in the morning after drinking and dancing at a club)

Shannon