Thought I’d ask this because I want to discover more foods from across the world
(Also I shouldn’t have to say this to americans, please state where you are from and state where you are from without acronyms or shortened names because I’ve seen US Defaultism on lemmy and not all of us are going to know your acronyms considering we’re global users)
Chicken nuggets.
I am from the southeast US. I don’t necessarily believe any of these dishes are unique to my area, but I really enjoy them.
- Grits. Sort of like oatmeal but corn. There are plenty of ways to make it, some make it sweet, some make it savory, some do a little of both. Shrimp and grits is a popular dish, but I think it’s more associated with Louisiana specifically.
- Divinity. A very rich, sugary treat. I haven’t had many chances to have this, but it’s very good. It’s the sort of treat I associate with big family dinners on Thanksgiving from family members who “haven’t seen [me] since [I] was this big” who have long since passed away.
- Reindeer Mix and Diddly Doos. These are two winter treats my family makes. I don’t believe they’re local dishes or anything, but because my mom makes them I do consider them cultural. Reindeer Mix is essentially home made Chex Mix you mix a few forms of Chex cereals with other ingredients and drizzle a savory sauce over it and bake it. Tastes best warm. Diddly Doos are basically cheese biscuit/crackers. Think “cheese straw” but shaped in a disk. I think some people call them cheese doodles.
Pimento cheese dip is another southern classic.
True, but I hate it lol.
Well there’s no accounting for taste, I suppose. Hmm.
How about pecan pie?
Mission style burritos are tasty.
I also like California style pizza so long as the toppings aren’t too weird.
Hell yeah!
The picture in the Wikipedia article for california style Pizza doesn’t look very appealing
Too much veg on that one. Scroll down for an egg pizza from Chez Panisse.
A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.
The sauce you get from Sauerbraten is sooooo good, too - goes well with any veggies and/or pasta to eat alongside it.
Yep, we always save a lot of sauce for later in the year, as we (my family) only makes it one time a year, for christmas (on the 25th and 26th). With dumplings on the 25th and noodles on the 26th.
From approximately the french Alps: Ravioles du Dauphiné or Tartiflette
Do you mean local like within my own city or regionally/by country?
Countrywide: Hotdogs are the first thing I think of when I think “American food.”
Statewide (California): The sour dough bread bowls at the San Francisco wharf are amazing as fuck.
In my city: The best thing here are taco trucks. There’s even a whole dedicated parking area for a bunch of them to gather downtown called “Grub Hubs.”
I almost mentioned the sourdough bread bowls because SF is known for their sourdough and those are tasty.
It’s really tourist food though. The local soup is Cioppino but I never see it served in a bread bowl.
There’s not a lot of things I’m envious about when it comes to the US
But good and cheap tacos are one of them
Bagna cauda, from Piemonte Piedmont north Italy
Delicious in winter, a cream made with a lot of garlic e anchovies, eat warm with vegetables or meat
Whoopie pies are great but I prefer scrapple for breakfast
Burritos. Like most burritos.
Sarmale
Pepperoni rolls from West Virginia, and it’s not even close. Simple and easy to make, last unrefrigerated, and I can eat about 40 of em if I’m not careful.
A semi local but a “screamer” is pretty great, it’s a slush or slerpy with soft serve icecream on top or mixed in and probably the best answer to the flavourless ice you get at the bottom of the cup
Rootbeer is of course a great slush flavour for this
The screamer sounds a lot like the “gelati” from Rita’s from around Philly. Good stuff. But it’s all fruity water ice (AKA Italian ice).
Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.
Chicken Rice - Singapore
