Outrageous local specialties
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I nominate New Orleans po boys. My favorite is the fried oyster po boy. Fully dressed, it comes with lettuce, tomato, and remoulade sauce. and it is to die for. They make similar versions with fried shrimp or fried catfish.
My sister's favorite goes in a different direction--roast beef po boys doused with what fancy folk would call au jus. The really good au jus has "trash" in it, the caramelized stuff that gets scraped off the bottom of the pan.
When I was a kid, I loved barbecue ham po boys. I don't remember if they ordinarily come fully dressed, but I got mine with just slices of ham and barbecue sauce. Salty but amazing.
You could eat outrageous local specialties in New Orleans for a month with all the different gumbos, jambalayas, etoufees, and such.
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@Mary-Anna I had a soft shell crab po boy at a Cajun restaurant here in Chicago. I don't know if it was authentic New Orleans fare but it was delicious!
Wisconsin was a second home to us so I'll put in a vote for a Door County fish boil as an outrageous local dish. Chunks of whitefish, potatoes, and onions boiled in a huge kettle. The boilmaster dumps kerosene on the fire in a ritual known as a "boilover". Served with cole slaw as a side and cherry pie (of course!) for dessert.
History:
Link to videoJust the boilover:
Link to video -
Rainbow Cone, product of the South Side of Chicago.
Orange Sherbet.
Pistachio.
Palmer House.
Strawberry.
Chocolate.
That’s what it looks like, top to bottom. Five layers of ice cream, which could fairly be called slabs. They are not scoops. In a city once known as Hog Butcher to the World, this seems right. It also seems right that Chicago’s most famous ice cream should be built one level at a time like the skyscrapers the city invented. The slender cone below never seems quite up to the task of supporting it all, but it perseveres.
The Palmer House flavor always intrigued me: Venetian vanilla with cherries and walnuts. For a long time, I assumed it was invented, like the chocolate fudge brownie, by the legendary Chicago hotel of the same name. According to Joseph’s granddaughter Lynn, who has run Rainbow Cone since the 1980s, a New York dairy had a vanilla-and-cherries flavor called Palmer. Joseph added walnuts to the ice cream and “House” in honor of the hotel; he and his wife were equally savvy about marketing and making ice cream./
https://www.ourmaninchicago.net/2016/03/rainbow-cone-is-chicagos-original-family-dynasty/
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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Philly has cheesesteaks, of course. And Wawa is a cult basically -- it's a convenience store/gas station that also serves food that you can order/customize via a kiosk -- it is good and it's spread from Philly to VA, FL, and soon the midwest (they're building stores in Ohio now).
But perhaps the grossest thing is scrapple:
It's basically what its name implies - all the slaughterhouse leftovers ground up and made into a kind of bologna textured loaf that gets sliced and fried like a sausage patty. I have never eaten it on priciple and I never will, but people say it is absolutely delicious. (Sadly there doesn't seem to be an actual animated vomiting emoji here (unless WTG has it tucked away somewhere) but I did find this!
)@Lisa said in Outrageous local specialties:
Philly has cheesesteaks, of course. And Wawa is a cult basically -- it's a convenience store/gas station that also serves food that you can order/customize via a kiosk -- it is good and it's spread from Philly to VA, FL, and soon the midwest (they're building stores in Ohio now).
But perhaps the grossest thing is scrapple:
It's basically what its name implies - all the slaughterhouse leftovers ground up and made into a kind of bologna textured loaf that gets sliced and fried like a sausage patty. I have never eaten it on priciple and I never will, but people say it is absolutely delicious. (Sadly there doesn't seem to be an actual animated vomiting emoji here (unless WTG has it tucked away somewhere) but I did find this!
)I like scrapple, but the meat packer in my area that made an excellent product is no longer in business. I often order scrapple with my breakfast if I'm dining in the eastern PA/NJ area. It's not readily available in western PA. I usually put a little horseradish on as a condiment if it's available.
I Googled goetta and it seems somewhat similar in being made from meat scraps but with an oat grain base rather than the cornmeal that is the primary binder of scapple.
Big Al
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@Mary-Anna I had a soft shell crab po boy at a Cajun restaurant here in Chicago. I don't know if it was authentic New Orleans fare but it was delicious!
Wisconsin was a second home to us so I'll put in a vote for a Door County fish boil as an outrageous local dish. Chunks of whitefish, potatoes, and onions boiled in a huge kettle. The boilmaster dumps kerosene on the fire in a ritual known as a "boilover". Served with cole slaw as a side and cherry pie (of course!) for dessert.
History:
Link to videoJust the boilover:
Link to video@wtg Does the whitefish hang together through the boiling, or does it end up as more of a stew where the original ingredients blend together?
Sounds delicious, and the communal party of the boiling sounds like a crawfish boil. (Louisiana again.) The crawfish are cooked with sausage, onions, corn on the cob, potatoes, and Old Bay seasoning. (And probably other things I'm not sure about, like beer, cayenne pepper, etc. I don't recall any green solids like bell peppers or celery, though.)
All those things do hang together while cooking, so the traditional way to serve them is to set up tables outside, cover them with newspaper, and then dump the contents of the kettles on the newspaper. People stand or sit around the tables, pick the crawfish out of the shells, and eat the vegetables as side dishes.
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Rainbow Cone, product of the South Side of Chicago.
Orange Sherbet.
Pistachio.
Palmer House.
Strawberry.
Chocolate.
That’s what it looks like, top to bottom. Five layers of ice cream, which could fairly be called slabs. They are not scoops. In a city once known as Hog Butcher to the World, this seems right. It also seems right that Chicago’s most famous ice cream should be built one level at a time like the skyscrapers the city invented. The slender cone below never seems quite up to the task of supporting it all, but it perseveres.
The Palmer House flavor always intrigued me: Venetian vanilla with cherries and walnuts. For a long time, I assumed it was invented, like the chocolate fudge brownie, by the legendary Chicago hotel of the same name. According to Joseph’s granddaughter Lynn, who has run Rainbow Cone since the 1980s, a New York dairy had a vanilla-and-cherries flavor called Palmer. Joseph added walnuts to the ice cream and “House” in honor of the hotel; he and his wife were equally savvy about marketing and making ice cream./
https://www.ourmaninchicago.net/2016/03/rainbow-cone-is-chicagos-original-family-dynasty/
@wtg said in Outrageous local specialties:
Rainbow Cone, product of the South Side of Chicago.
...
Palmer House.
The Palmer House flavor always intrigued me: Venetian vanilla with cherries and walnuts. For a long time, I assumed it was invented, like the chocolate fudge brownie, by the legendary Chicago hotel of the same name. According to Joseph’s granddaughter Lynn, who has run Rainbow Cone since the 1980s, a New York dairy had a vanilla-and-cherries flavor called Palmer. Joseph added walnuts to the ice crhe eam and “House” in honor of the hotel; he and his wife were equally savvy about marketing and making ice cream.//www.ourmaninchicago.net/2016/03/rainbow-cone-is-chicagos-original-family-dynasty/
Vanilla ice cream with (maraschino) cherries was called "White House" where I grew up. I wonder if the Palmer House name is a mash-up of White House and Palmer somehow?
Big Al
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I see there was a companion item, the Super Awful Awful burger. Two half pound patties instead of just one.
