Brats, BBQ and Baja tacos: Here's each state's most iconic dish | Guyana Community Discussion Forums

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Former Member

Brats, BBQ and Baja tacos: Here's each state's most iconic dish

8 hrs ago, December 12, 2017, http://www.stltoday.com/lifest...2c-23125a4dca77.html

From fish tacos in California to bratwurst in Wisconsin gets bratwurst and barbecue in Missouri, here's a look at the food that represents each state, according to Flavored Nation.

Illinois: Deep dish pizza

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/5/3c/53c698e2-c97a-5d6f-a17f-4019251d248a/59bbe090d0d32.image.jpg?resize=750%2C497 — "First invented by Italian-Americans at Pizzeria Uno in Chicago, in 1943, deep-dish pizza is baked in an oiled, round pan with the dough pressed up onto the sides to form a bowl. The thick layers of ingredients used in deep-dish pizza require a longer baking time. Therefore, to prevent burning, the toppings are assembled upside down, with cheese on the bottom and a layer of thick, chunky tomato sauce on top."

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Former Member

Kansas: Sour cream and raisin pie

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/7/df/7df94178-81ea-5e21-83ad-837da98db272/59bbe093b2b85.image.jpg?resize=750%2C500 — "A recipe brought by European immigrants settling in the prairie states, sour cream and raisin pie combines sugar, cornstarch, sour cream, cinnamon, nutmeg, eggs and raisins. The result is a rich, creamy custard full of warm, plump raisins, nestled in a pie crust and topped with meringue."

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12/12/177:14 PM

Former Member

Kentucky: The hot brown

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/0/bf/0bfb102e-0f97-5510-809a-96f6742adcbe/59bbe095734f3.image.jpg?resize=750%2C562 — "A hot brown sandwich (also known as a Louisville or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky. It’s open-faced and piled with turkey, bacon, tomato and Mornay sauce then baked or broiled until the bread is crisp and the sauce begins to brown."

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12/12/177:16 PM

Former Member

Kentucky: The hot brown

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/0/bf/0bfb102e-0f97-5510-809a-96f6742adcbe/59bbe095734f3.image.jpg?resize=750%2C562 — "A hot brown sandwich (also known as a Louisville or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky. It’s open-faced and piled with turkey, bacon, tomato and Mornay sauce then baked or broiled until the bread is crisp and the sauce begins to brown."

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12/12/177:17 PM

Former Member

Maine: Cold lobster roll

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/7/09/7092c96e-9b00-5493-944b-a4cc201c78bf/59bbe098af9c4.image.jpg?resize=750%2C500 — "Historically, lobster rolls in the U.S. are most commonly associated with Maine, making the state’s “lobster salad roll” what most of us envision when thinking of the dish. The meat is cold and, in most cases, tossed with mayonnaise and celery or scallions. In New England, it’s served on a special bun called the “New England” or “Frankfurter” roll, which differs slightly from a standard hot dog bun in that the sides are flat, providing more surface area for soaking up butter, then toasting."

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12/12/177:20 PM

Former Member

Maryland: Crab cake

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/e/63/e63b900d-861a-5775-aab4-fa932b520e40/59bbe09a939eb.image.jpg?resize=750%2C500 — "The modern crab cake is made of crab meat, bread or breadcrumbs, various seasonings, eggs, milk and mayo. Those ingredients are combined into small cakes that are then cooked (pan-fried, grilled or baked). Most crab cakes - including Costas Inn’s Maryland crab cakes that will be served at Flavored Nation - use blue crab from the Chesapeake Bay, but some crab cakes are made with other types of crab such as the Dungeness."

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12/12/177:21 PM

Former Member

Michigan: Coney dog

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/7/ac/7ac64851-5673-5644-9d43-2fd1c422cb77/59bbe09dc5951.image.jpg?resize=750%2C1004 — "A Coney dog is a typical American hot dog, steamed (some says it’s sacrilegious to griddle it or grill it). It’s served on an also-steamed bun, topped with a chili-like ground-beef sauce now known as “Coney sauce,” and finished with yellow mustard and chopped onions. The sauce is important – and can vary regionally. For example, the Detroit sauce traditionally includes beef heart, giving it an iron-y, mineral-y kind of flavor. In Flint, the texture of the sauce is much drier, more like crumbled meat. How did this all get started? In the early 1900s, Greek immigrants were arriving in the Midwest. Most of them came through Ellis Island, and many of them got to visit the nearby thriving playground of Coney Island, where Nathan Handwerker (Nathan’s) was bringing notoriety to the hot dog. Soon, a mysterious “chili” was weaving its way through the Midwest including Rochester (garbage plate), Cincinnati (Cincinnati chili) and Detroit (Coney dog)."

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12/12/177:23 PM

Former Member

Missouri: Barbecue

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/0/f8/0f802c0c-7c54-533a-ab5d-9e47ce8227fc/59bbe0a33a79a.image.jpg?resize=750%2C500 — "Missouri is known, border to border, for barbecue: ribs, brisket, turkey, pork steak. Kansas City, an old hub of meat-packing, is a town loaded with barbecue tradition. Burnt ends – the crusty, fatty meat cut from the point of a smoked beef brisket – are much in demand and distinctive to the city. Sauce is also critically important (most are tomato-based, with a combo of sweet-spicy-tangy flavors). To the east, St. Louis is now the home to great contemporary ferment and barbecue discovery. About 10 years ago, St. Louis caught barbecue fever – with Pappy’s being one of the city’s first trailblazers – and, today, the food is a critical part of the city’s “four B’s of tourism”: baseball, the blues, beer and barbecue."

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12/12/177:24 PM

Former Member

Montana: Bison burger with huckleberry BBQ sauce

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/e/cd/ecd77eaa-85d6-5587-8add-691435c51981/59bbe0a54d523.image.jpg?resize=750%2C1125 — "Bison, almost hunted to extinction in the 1880s, are now booming in population, primarily due to new demand for bison meat (most bison in the U.S are privately owned). Bison’s healthy array of fatty acids gives the meat a natural and deep flavor. It has the protein of beef with less cholesterol and one-fourth of the fat. Bison are almost all free-ranging and natural-grazing. As a result, bison burgers have become widely available, especially in Montana and the west. At Flavored Nation, the bison burger will be topped with a huckleberry sauce, paying homage to another iconic Montana food (and popular summer activity, huckleberry picking)."

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12/12/177:27 PM

Former Member

Nebraska: Runza sandwich

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/a/e5/ae5fa40b-c7ea-59c4-ba9c-e9fba431228b/59bbe0a74772c.image.jpg?resize=750%2C500 — According to Runza's website, a Runza sandwich is: "Ground beef seasoned with a top-secret blend of spices and mixed with cabbage and onions. All wrapped up in fresh-baked bread."

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12/12/177:28 PM

Former Member

New Hampshire: Pumpkin soup

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/f/7d/f7d937c3-4b44-5f20-8761-b45094f96f50/59bbe0b19fb08.image.jpg?resize=750%2C500

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12/12/177:29 PM

Former Member

New Mexico: Enchiladas with Christmas on the side

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/b/a1/ba155816-88ab-5f90-9995-5b4335ab9976/59bbe0b5ae242.image.jpg?resize=750%2C500 — The "Christmas" on the side refers to both red and green sauce.

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12/12/177:30 PM

Former Member

North Carolina: Pulled pork w/ east Carolina vinegar sauce

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/4/27/42716392-ed58-5b58-bfdf-843e2e38dfef/59bbe0b970656.image.jpg?resize=750%2C500

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12/12/177:31 PM

Former Member

South Carolina: Shrimp and grits

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/9/e8/9e8486f6-afca-57cf-9ecc-014c66f372b5/59bbe0c65d227.image.jpg?resize=750%2C500 — "Fresh shrimp served on a bed of simmered milled corn has long been a staple in Lowcountry South Carolina. Convenient for the shrimpers along the South Carolina coast, shrimp and grits (also known as shrimps and hominy) started as a simple breakfast food. In the 1990s, the chef at Charleston, South Carolina’s Magnolia's restaurant elevated the dish to fine dining levels, and it quickly became synonymous with the city. Today, there are dozens of shrimp and grits iterations all across the south. Some menus keep it simple with just shrimp and grains; others fancy (and spice) it up with peppers, sausage, tomatoes or tasso ham."

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12/12/177:33 PM

Former Member

South Dakota: Chislic

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/2/47/2477be9a-35c4-516c-9599-fbd00381232c/59bbe0c887247.image.jpg — "Chislic is a traditional dish of cubed red meat, originating from Russia and Caucasus, now a staple across the state of South Dakota. The term isn’t specific to any one meat or seasoning but, rather, preparation. Cubes of wild game, mutton, lamb or beef - generally no bigger than a half-inch - are deep-fried or grilled, seasoned with garlic salt and then served hot on a skewer or toothpick. The dish is popular in bars and casual restaurants across the state, often with a side of saltine or soda crackers."

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12/12/177:34 PM

Former Member

Tennessee: Nashville hot chicken

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/2/e3/2e3abc79-0ce2-5235-97d5-0f404295ba4d/59bbe0c8d1d25.image.jpg?resize=750%2C924 — Hot chicken -- fried chicken with varied amounts of seasoning that make the heat level run from mild to extra hot -- is a signature dish of Nashville.

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12/12/177:37 PM

Former Member

Texas: Chicken fried steak

https://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/b/58/b580f9e9-c3c3-549c-a5fe-be07c4e5165f/59bbe0cbda242.image.jpg?resize=750%2C500 — "Chicken-fried steak is a piece of steak that is usually pounded with a mallet or run through a tenderizer, dredged in an egg-and-flour batter, and fried either in a skillet or a deep fryer. The finished product is traditionally then topped with cream gravy. The precise origins of the dish aren’t clear, but many point to Texas’ German immigrants in the 1800s who brought recipes for wiener schnitzel and settled in the cattle-rich state. In 2011, the Texas State House of Representatives declared October 26 'Chicken Fried Steak Day,' noting 'this signature dish occupies a special place in the culinary culture of the Lone Star State.'"

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12/12/177:38 PM

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