What is a regional food in your area that you like?

Answer 1

Florida -

Gator tail - yum yum!

Answer 2

Copper River sockeye salmon -- available only a few weeks a year here in the Pacific Northwest, it's incredible. The flesh is almost as red as a steak, with fine grain and a deep, rich flavor. We like it prepared almost any way (including just sliced across the grain and tossed into the mouth...), but my favorite is one I developed after several tries:

Clean, bone and split the salmon into fillets (or have your fishmonger do this for you) -- that is, one fish produces two fillets, divided down the center, with skin on one side of each fillet.

Sprinkle the salmon with salt and pepper, then brush lightly with olive oil and a little lemon juice. Let stand while you prepare the fire.

Start a charcoal fire in your barbecue, but when the coals are ashed over nicely and ready to cook, scoop them all up toward the front of the barbecue, leaving the back half of the grill with no coals under it.

Lay the salmon, skin-side down, on the rear portion of the grill -- the part with NO coals under it. Place a few handsful of fresh herbs on top of the salmon -- lemon thyme is the best, but we've used plain thyme, oregano, and rosemary with good results. The idea is to make it look like you're trying to "camouflage" the salmon.

Close the barbecue and set your kitchen timer for 10 minutes for every inch of thickness in the salmon at the thickest part; an average Copper River sockeye takes about 15 minutes.

DON'T open the barbecue -- the idea is that the indirect heat cooks it slowly and keeps the juices in. It also evaporates the essential oils out of the herbs and coats the salmon with their flavor.

When the timer goes off, check the salmon for doneness (depending on how hot your fire was, it can take up to another 10 minutes). If it needs a little more time, you can grill up some vegetables right over the coals, which is why I scoop the coals to the FRONT of the barbecue, not the back. Asparagus marinated in lemon, garlic and olive oil makes an excellent accompaniment to this dish.

To serve, slide it off the grill (the skin may stay behind), discard the by-now dried herbs, and bring it to the table. Serve with a big chardonnay (Far Niente or Chalone), or with a super-dry rose (Bonny Doon Vin Gris de Cigare), or even with a light pinot noir from the Willamette Valley (Montinore or Eola Hills).

Answer 3

Im from Devon in the South West of England

You have to try our Cream Tea (not a drink) and afternoon snack
which Is scones clotted cream ( which is cream which has been warmed in the oven then allowed to cool and thicken with a crust on top) served with jam (jelly for Americans) and tea to drink with it (hot tea).

Cut the scones in half, spread the jam add the cream eat enjoy. Dont put the cream on first - they do that in Cornwall and Dorset.

A variation is thunder and lightening - replace the jam with honey

To be extremely local to where I live use Chudleighs rather than scones which are lighter.

Answer 4

Rhubarb comes from the rhubarb triangle near me, That is very nice if made into a crumble.

Other than that there is a small back alley Jamaican Joint round the corner, I get Goat Curry, Rice & Pea , Fried Dumpling and a bottle of Red stripe every Wednesday, It is proper off the hook I tell thee.

Answer 5

Well, in Arizona there is Mexican candy all over the place. I looove tamarindo candy. It is kinda spicy, but that is how their candy is. Now I live in Hawaii...and I haven't tried too much of the Hawaiian foods, but they do eat a lot of spam...weird huh? I've seen this food...I don't know what it's called...but they take a slice of spam and put it over compacted rice and shrink wrap it. It's served hot. It's just like a weird little sandwich. But, I had a bite of my husband's once and it wasn't as bad as you'd think.

Answer 6

West Coast of Canada
Fresh Seafood
Local Organic raised Meats
Wonderful fresh fruits and veggies
Wild mushrooms Chantrels and Morels
Right now wild blackberries are in season and good enough to die for

Answer 7

I live in Michigan, there are 2 local favorites I have. One is sauteed lake perch and the other is morel mushrooms, which grow wild in the northern part of the state.

Answer 8

Taco Bell

Answer 9

LMAO at the Taco Bell! Living in the desert I enjoy the prickly pear cacti. You can eat the pads/stems in a salad and they taste just like a green bean! Yum yum bootsie!

How 'bout you what's yours?

Answer 10

Im in New England, so seafood is the regional food....but I only like fish and shrimp....

Answer 11

Poutine from Quebec! It's French Fries with gravy and cheese on top.