For example, generally only people in Utah eat "fry sauce" and the east is popular for its Fried Dough. What is good in your area?
2006-09-20 10:07:26 · 22 answers · asked by DaniLynn 3 in Food & Drink ➔ Entertaining
Navajo Tacos --- YUMMMMMM!!!
(to be politically correct, you could say Indian Tacos)
2006-09-20 11:54:17 · answer #1 · answered by GP 6 · 0⤊ 0⤋
In the Southwest, we have the best burger place called In-N-Out. They have been open for over 50 years, and have only served burgers, fries, and shakes. Their quality is excellent, prices are great, and the places are always very clean. I love it! If you ever visit California, Arizona or Nevada, just ask where the nearest In-N-Out Burger is, you've got to try it.
2006-09-20 18:11:53 · answer #2 · answered by Heidi 7 · 0⤊ 0⤋
Classic Yorkshire Pudding
Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.
I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We've got main course and dessert recipes later.
Ingredients
125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping
Make sure the oven is hot - 220C / 475F / Gas Mk 8.
Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.
Classic Yorkshire Pudding | Classy Yorkshire Pudding | On Golden Pond | Yorkshire Pond Puddings
Classy Yorkshire Pudding
Like Grandma never made!
Batter as above with the addition of two finely shredded sun dried tomatoes, a couple of minced black olives and one crushed clove of garlic. Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat the pans with the oil as before, using olive oil for preference. Place a piece of asparagus in the base of each cup in the hot oil and pour on the batter. Bake as before and serve as an amuse geule or starter scattered with shavings of Parmesan or mahon.
Classic Yorkshire Pudding | Classy Yorkshire Pudding | On Golden Pond | Yorkshire Pond Puddings
On Golden Pond
Make Classic Yorkshire Pudding omitting the salt. Serve as dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and lemon. A great favourite with children of all ages.
Classic Yorkshire Pudding | Classy Yorkshire Pudding | On Golden Pond | Yorkshire Pond Puddings
Yorkshire Pond Puddings
Nothing like Sussex Pond Pudding - this is a Double Chocolate Yorkshire Pud, deep dark and muddy! Serve with thick cream and some hot strawberries, stir fried in butter and vanilla sugar.
110g / 3 1/2 oz plain flour
15g / half oz cocoa
1 tbs caster sugar
1 large / 1 medium egg
300ml / half pt semi-skimmed milk
light vegetable oil
a handful of chocolate chips
Proceed as for Classic Yorkshire, sifting the flour, cocoa and sugar together and beating in the egg and milk. Preheat the pans with a little vegetable oil in each cup. When hot, pour in the batter and add 4 or 5 chocolate chips in the centre of each pud. Bake until risen and firm (about 12 minutes). Serve immediately, dusted with icing sugar.
2006-09-20 17:18:42 · answer #3 · answered by lollipoppett2005 6 · 0⤊ 0⤋
Spiedies!
Spiedies, (pronounced "speedies"), are marinated cubes of meat cooked on a skewer. Originally from Italy, this delicacy seems to be found only in the Broome County area of New York State.
2006-09-21 02:41:11 · answer #4 · answered by mardaw 3 · 0⤊ 0⤋
Chicken and Sausage Gumbo, Crawfish pistolettes, Boiled Crawfish. Louisiana
2006-09-20 17:11:52 · answer #5 · answered by Ellie 3 · 0⤊ 0⤋
I would say here in the South where I am a good breakfast that I know many in the North never eat is GRITS with lots of butter and sugar.
2006-09-21 10:40:40 · answer #6 · answered by patty_cole7 1 · 0⤊ 0⤋
Brats cooked in Beer and onions.
Simmer your brats in Beer and onions, about an hour. 6 brats usually 2 cans of beer but get 3 { one for youreself} :-) grill till done and put back in beer to simmer. When another can of beer is finished. Serve with either the onions or sauerkraut. Your won't regret it. Wisc. favorite.
2006-09-21 05:25:34 · answer #7 · answered by bill554904 1 · 0⤊ 0⤋
Deep dish Chicago style pizza
Italian beef sandwiches
Chicago style Vienna Beef hotdogs
2006-09-20 18:09:32 · answer #8 · answered by Common_Sense2 6 · 0⤊ 0⤋
Deep fried breaded cheese curds--so yummy & gooey! You can now find them in larger areas, but they started right here in the Dairy State!
2006-09-20 17:54:11 · answer #9 · answered by Anonymous · 1⤊ 0⤋
NEW England Clam Bake
Hot Wieners
Del's Lemonade
2006-09-20 20:01:43 · answer #10 · answered by Vintage-Inspired 6 · 0⤊ 0⤋
Most places serve red menudo but in Tucson It is white menudo all the way. you serve it with diced green onions & cilantro. If you like also fresh lemon juice & crushed chili tipen.
2006-09-20 17:22:49 · answer #11 · answered by marquie 5 · 1⤊ 0⤋