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Local food specialties
Non-Beer Discussion by HEEMER77
Here is an article about the tenderloin, something every Iowa diner seems to have. Generally, it's the size of a dinner plate, way too big for a bun. I like it with mustard, onions and pickles. [url]http://www.desmoinesregister.com/article/20120522/LIFE/305220083/Iowans-take-their-pork-tenderloin-sandwiches-seriously[/url] There is also the Canteen in Ottumwa, a loose meat burger joint that has been around since the 30's and was the inspiration for the diner on Roseanne. [url]http://en.wikipedia.org/wiki/Canteen_Lunch_in_the_Alley[/url] What are your local food specialties?
12 years ago
SLOWRUNNER77
84439
Seems like we just piggyback on other peoples/areas ideas but I'm glad we have a couple dozen sushi bars (all you can eat) and probably a hundred plus places to get wings...
STOUTLOVER72
46900
Probably most local food specialties in California would be of the Mexican cuisine variety, unless you went down south to the Santa Maria area, where they perfect the tri-tip. I would say locally in my little area of CenCal, we have a unique blend of Portuguese and Mexican dairymen who make a great pit roasted cabrito stuffed with linguica. I've watched them several times, and am looking to make my own little pit in my backyard in June (hopefully). I'd be curious to see what happens in 20 years, as the local Punjab population has also skyrocketed. I wonder if it'd take very long to see a Mexican/Portuguese/Indian dish.
MATTFUNGUS
5888
Mmmmm, young goat stuffed with tongue... I know a little taqueria here that serves a great 4 lb cabrito burrito. Green Bay is now 11% hispanic, mainly from central mexico and my favorite of theirs is the torta sandwich. Whatever meat you want on a large bun, with mayo, lettuce, avacado, cilantro, tomato, mexican cheese and a jalepeno. Its wrapped in paper or foil and served with chile de arbol sauce.
quote: Originally posted by Stoutlover72 I would say locally in my little area of CenCal, we have a unique blend of Portuguese and Mexican dairymen who make a great pit roasted cabrito stuffed with linguica.
MATTFUNGUS
5888
Some other good specialties Green Bay - Green Bay burger. Burger on a crusty kaiser roll with a giant pat of butter (imagine a 3 x 3 x .25" square sliced off the end of a pound of butter). Green Bay - Booyah - Chicken soup made with the bones. Sheboygan - Double Brat, Meisfeldts bratwurst, two of them on one crusty bun. Wisconsin - Frozen Custard - better than ice cream and melts faster. Bayfield - Fresh Whitefish or the catholic church herring dinners Cornucopia - Whitefish chowder, with enough butter in it to make a pool at the top of your bowl. Titletown - Beer cheese soup with beer bread. Northeast of Green Bay - Belgian Poppy seed torte - Like a poppyseed custard pie.