To ask about your regional food that tastes delicious

[agododopushpineapple]

Am just watching an old Masterchef episode and one of the contestants is doing Greek food that I’ve never heard of.
It also got me thinking about when a friend cooked me something called pinacculty (if that’s how it’s spelled)?

Tell me about your lesser known local food specialities.

Gypsy Tart

Italian beef sandwich - thinly sliced spiced, roasted and soaked in juices, beef topped with spicy giardiniera or sweet peppers, and dipped in juice or left undipped.
Deep dish pizza. Also butter crust pizza.
Chicago style hot dogs - beef frankfurter on a poppy seed bun topped with mustard, onions, relish, tomatoes, sport peppers, pickle spear, and celery salt, and NO ketchup ever.
Puerto Rican jibarito - sliced steak, lettuce, tomato, and cheese are stacked between two pieces of fried plantain.
Maxwell Street Polish sausage — kielbasa topped with mustard, grilled onions, and sport peppers.
El Milagro tortillas, either flour or corn. The factory closed for two weeks due to covid and the city and suburbs were suddenly faced with the reality of the pandemic. I bought maseca to make my own corn tortillas. That's how bad it was. There is no substitute.
The 'gym shoe' sandwich - roast beef, gyro meat, and corned beef mixed with giardiniera, sweet peppers, onions, tzatziki sauce, tomatoes, mayo, and Swiss cheese. It's almost the entire ethnic history of Chicago encapsulated in one sandwich.
Pepper and egg sandwiches during Lent.

You need the blubber to see you through the winters here.

Patty butty chips and gravy :D

Lobby - my goodness that takes me back! I’m originally from Stoke & my paternal Grandma used to make Libby for us. She wasn’t a very good cook but she could make that! And I love Staffordshire oatcakes too!
Trying to think of Cornish specialities apart from pasties & Saffron cake/buns. There’s clotted cream but you can get that elsewhere. Star gazy pie is Cornish - it’s made with whole fish sticking out of the pastry. Mackerel I believe.

Lol at Libby!

Vimto flows through the veins of Mancunians
Bury black pudding
Manchester tart
Eccles cake
Rag pudding
Manchester egg

Oh I'm so hungry right now

Also love some white pudding, the Stornoway black and white pudding is lovely.

Also love butteries which I used to get all the time when I lived further north.

Can't argue with tablet either. :)

Another cooplands/parmo/lemon top lover here :) not exiled either, still very local 😁

@Graphista

In the uk you can't get proper white carrots or the pepper (not the bell pepper). The ones here have a distinctive sweeter taste that will mess with all soup (goulash or chicken soup).
I think i might have seen the yellow pepper in turkish shops.
So taste will be ever so slightly off.

Goulash recipe in Hungary is a case of family pride.... Everyone has inherited one from grandma and it's the best :)
Ours is basic, but good (naturally)

The key is the proper spices. For 600g beef:

• 1 teaspoon of cumin
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 small tomato
• 2-3 cloves of garlic
• 2-3 teaspoon of sweet paprika
• 0,5 teaspoon of hot paprika
• 1 small celery - not the leaves, but the proper veg

--- ingredients:

• 800g beef (shank is best)
• 3-4 tablespoon fat
• 2 big onions
• 2 peppers (yellow, not bell)
• 3 celery sticks
• 6-7 carrots
• 4-5 potatoes
• parsley (if you like it)

If you seer the beef (which has to be marbled and greasy a bit) on pig's fat it will be much nicer.

Process:

• fat+onions: braise until golden
• add garlic, celery stick and yellow pepper
• EXTRA STEP: I usually take most of this onion-y, yellow pepper sauce out and blend it and seer the diced beef on only a portion of the onions. This is family tradition if I have time.
• seer the beef, add salt/pepper. Take your time, the "burnt" pieces add extra flavour
• add back the puree and season with paprika, bay leaves and cumin
• add water to a bit more than cover and cook the beef on mid-heat until done (about 90 mins?) - at this point it is not a soup, but more of a thick stew
• add about 3 l water and the veggies and turn the heat up a bit. Cook for another 50 mins appr.
• when almost done add csipetke and cook another 5-8 mins

We always put "pasta" in it called csipetke.
1 egg, 80g flour
salt
mix them together to form a thicker paste and then put very small amounts into the bubbling soup. small= amount that equals a pea on the tip of a spoon. If you dip the spoon into the soup beforehand the pasta won't stick to it.

@Graphista

I found original sauerkraut from Germany in our local polish shop. I was delighted! :)
I agree on ketchup as well - it's less acid-y in europe.

Where I come from, thunder and lightening.

Surprised none of the Scottish posters have mentioned skirlie.
I love stovies & skirlie.

@TheTurnOfTheScrew

I'm not Turkish, but miss working in NE London where I could get amazing lahmacun - can't find a Turkish place that does them where I live now, and have resorted to making my own.

Ah yes, used to live in Green Lanes until we moved out to the sticks and desperately miss the million and 1 Turkish restaurants ... and Yasar Halim bakers and grocers (with the best baklava).

Glad to see Staffordshire oatcakes getting some love!

Canadian here so for me

Dill pickle chips, all dressed chips (crisps)
Poutine - chunky skin on fries with beef gravy topped with cheddar cheese curds
Montreal smoked beef sandwich with pickles and sweet mustard
Buttermilk Pancakes with lashings of butter and proper maple syrup
Pumpkin pie with whipped cream
Butter tarts
Beef frankfurter on poppy seed buns with all fixings but above all relish
Tacos, pulled beef/pork, burritos, grilled burgers - proper street meat from the cart (miss down town Toronto at lunch)
Canadian chinese take out (huge difference to chinese in the uk)
Sliced smoked Turkey sandwiches on rye with an unhealthy amount of mayo, lettuce and finely slice red onion and black pepper
Pumpernickle bread with warm spinach and artichoke dip

Wow...I miss a lot of food and needless to say whenever I go back I'm just there for the food

Faggots
Baltis
Battered chips

Not necessarily all together

Rum butter: brown sugar melted with butter, with a glass of rum stirred in, nutmeg liberally grated on top once it's set. Served on cream crackers at Cumberland christenings and eaten out of the bowl with a spoon. An acquired taste but weirdly addictive.

Also properly spiced Cumberland sausage.

[quote TheSunIsStillShining]@Graphista

In the uk you can't get proper white carrots or the pepper (not the bell pepper). The ones here have a distinctive sweeter taste that will mess with all soup (goulash or chicken soup).
I think i might have seen the yellow pepper in turkish shops.
So taste will be ever so slightly off.

Goulash recipe in Hungary is a case of family pride.... Everyone has inherited one from grandma and it's the best :)
Ours is basic, but good (naturally)

The key is the proper spices. For 600g beef:

• 1 teaspoon of cumin
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 small tomato
• 2-3 cloves of garlic
• 2-3 teaspoon of sweet paprika
• 0,5 teaspoon of hot paprika
• 1 small celery - not the leaves, but the proper veg

--- ingredients:

• 800g beef (shank is best)
• 3-4 tablespoon fat
• 2 big onions
• 2 peppers (yellow, not bell)
• 3 celery sticks
• 6-7 carrots
• 4-5 potatoes
• parsley (if you like it)

If you seer the beef (which has to be marbled and greasy a bit) on pig's fat it will be much nicer.

Process:

• fat+onions: braise until golden
• add garlic, celery stick and yellow pepper
• EXTRA STEP: I usually take most of this onion-y, yellow pepper sauce out and blend it and seer the diced beef on only a portion of the onions. This is family tradition if I have time.
• seer the beef, add salt/pepper. Take your time, the "burnt" pieces add extra flavour
• add back the puree and season with paprika, bay leaves and cumin
• add water to a bit more than cover and cook the beef on mid-heat until done (about 90 mins?) - at this point it is not a soup, but more of a thick stew
• add about 3 l water and the veggies and turn the heat up a bit. Cook for another 50 mins appr.
• when almost done add csipetke and cook another 5-8 mins

We always put "pasta" in it called csipetke.
1 egg, 80g flour
salt
mix them together to form a thicker paste and then put very small amounts into the bubbling soup. small= amount that equals a pea on the tip of a spoon. If you dip the spoon into the soup beforehand the pasta won't stick to it.[/quote]
I think you mean caraway seeds. Cumin is romai komeny, caraway seed is fuszerkomeny.

Another Hungarian:

• Halaszle - spicy fish (carp) soup with buckets of paprika
• Somloi galuska - 3 types of pastry, with walnuts, whipped cream, chocolate sauce
• Eszterhazy cake - the queen of sophistication if made properly (not with custard and similar cheap cheats)

Husband from Northern Ireland and I love love love their bread, especially Veda! Can you get that in England (South)??

I am from Scandinavia and miss Crayfish with Dill! Dill crisps (never knew Canadian had those too) and most of all spicy, peppery, very salty liquorice and of course Tunnbrodsrulle with cucumber mayonnaise

A proper Cornish pasty - Gear Farm on the Helford are the best I have tasted.
Cornish splits instead of scones.
Hevva cake - like a lardy cake.

For me stargazy pie is not that tasty...

I don't live there anymore but when I lived in Wales I loved: Welsh cakes, Bara Brith and Lamb Cawl...oh and a big plate of hot faggots, mash, mushy peas, gravy, a huge hunk of white bread with Welsh butter and a bottle of malt vinegar in Cardiff Market most delicious meal.

From my home county (or collection of counties):

Local cured meats
Seafood
Wensleydale cheese
Yorkshire stew and dumplings
Patties (if you've heard of these you've won a cookie)
Henderson's relish
Yorkshire mixture (sweets)
Yorkshire pudding, especially the huge ones filled with roast dinner or sausages
Yorkshire Parkin
Stotties
Fat Rascal
Fortune's Kippers

Two I hate:

Curd tart, ew.
Yorkshire tea. Tea is meh anyway and it doesn't come from Yorkshire!

Just realised how old-fashioned and non-sexy all the Yorkshire delicacies seem! It's the sort of stuff my grandparents would have eaten.

Not a true traditional regional food but every year I have to send a supply of samosas to my brother, he lives in Cornwall, samosas come from M and S, cost ££ and are made with filo pastry. I have a choice of sweet centres to buy from.

I may have been known to buy 100 at a time.

Stovies
Tattie scones
Skirlie