The thread about NY pizza reminded me of a discussion my wife and I had while we were making chili. We were trying to think of various regional food rivalries in the US. For example, southerners and Texans will argue about how proper barbecue is made every day of the week and twice on Sunday. We didn't come up with very many, and we couldn't think of any desserts at all. Thoughts? (1) Pizza (New York vs. Chicago) (2) Barbecue (Texas and individual states vs. each other) (3) Chili (Cincy vs. the rest of the country) I seem to remember that some southerners noted that sweet tea varies from region to region.
Manhatten (red)-New England (white) clam chowder (and just to be different Rhode Island has clear). Dunkin Donuts (North) vs Krispy Kreme (South). Maybe this is just in my head, I grew up in RI and absolutely love DD and totally despise KK. K
There was a BBQ thread a while back that got kind of nasty. Some pretty heated discussion. We here in DC are trying to start a bacon wrapped hotdog war with our counterparts in LA. Admittedly, we've got a loooong way to go. Those dogs at the HDC frickin' rock.
Dash of cinnamon and served over pasta http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/chilarttwo.html K
Actually, hot dog stands are something people feel very passionate about regionally, Pink's in LA, Rhutt's Hut in NJ, Ben's in DC, Nathans and Gray Papaya in NY, Varsity in Atlanta, RI "NY Wiener System", etc. K
Yea, I saw that on the food network.. Im a pasta lover.. and chili and pasta just does not seem right.. and Cincy being chili capital because someone made the first chili mix.. that is just a laugh and complete bull.. I do actually make my chilli with a cinnamon stick in it.. I saw that done by Jamie Oliver, gave it a shot and absolutely love it..
Nope.. but I guess I could boil up some spaghetti and make a pot chili, to see whats up.. I like Texas Hash, any one ever had that? Its like Chili but 10 times better.. Get a pot of chili, add rice, corn, cheddar cheese, green adn black olives.. eat with fried tortilla chips..
One of my guilty pleasures and a major comfort food: A package of elbow macaroni (or the pasta shape of your choice - I like elbows for this.) A whole lotta grated cheese of your choice (I favor a cheddar and pepper jack combo) A couple of cans of Hormel Hot Chili without beans (or a mess of leftover hommade chili) Cook the noodles. Mix them up with the chili and about half of the cheese. Stir to combine. Put the mixture into a pyrex dish, cover with the rest of the cheese and bake until bubbly.* *A variation is to just mix it up with all of the cheese and skip the baking altogether. Depends on how lazy and hungry you are. When I was poor I would make that - for $5 - $7 bucks I would get dinner for a week! That sounds yummy. When I was a kid we would eat chili over rice and/or corn chips with cheese. The addition of the olives and corn sounds yummy. Oh yeah! I can't believe I forgot this - I put corn in the chili mac, too, sometimes.
I didn't really like it when I was little because my mom was using canned chili, which is fine as an ingredient but not just out of the bowl like that. Yuck. There was a kind of chili she would buy that came frozen, in a roll like salami. We used it for hotdogs. I wonder what that was....
a) You don't put beans in your chili. Period. b) The only real form of barbecue is the brisket, which is indirectly smoked for almost an entire day. Then you eat it without sauce on white bread that's folded over. Add pickles if you like. Nothing else can be called "barbecue," although it might be good. That's my contribution. Howdy y'all!
Maybe not for long, KK has been closing a ton of shops, is on the brink of bankruptcy and has the SEC breathing down their neck for securities fraud. http://www.redorbit.com/news/scienc...oks_to_rise_again/index.html?source=r_science K
What about some good old fashioned por ribs, or a pork shoulder.. basically anything cooked over indirect heat using some form of charcoal or a charcoal bi-product.. I believe anything with a sauce is blasphemy, it is just over powering and you lose the subtly of the flayers in the particular meat.. but the rest of "barbecue" is just grilling.. I personally use a Weber and absolutely love it...
I had "Carolina" chowder in the Outerbanks once. It's clear too. I didn't know that RI had clear chowder. I've read that Manhattan was actually first made in RI by the portuguese there. Some disgusted New Englander thought a bastardization like that had to come from NY so they called it "Manhattan."
This very well could be as there are considerable Portuguese as well as Italian populations in RI (obviously the Italians use a lot of tomatoes). I'm not familiar with the histories of either chowder (but a visit to the Johnson & Wales Culinary museum in Providence is on the itinerary for this coming weekend so maybe the mystery will be answered). Most Rhode Island clam shacks usually offer red and white, the clear at specific places. The big food "wars" in RI are who makes the best clam cakes and stuff quahogs and then who makes the best coffee syrup (Eclipse or Autocrat; truth be told they're both currently made by Autocrat but people are fiercely brand loyal). K
I went to a pretty big BBQ competition in Reno, NV this summer and I tell you what, there were ALOT of competitors from around the country and I'm pretty sure they were "real bbq places" and they served ribs. I think brisket is just a Texas thing. With regards to whether or not beans should be in chili...I like 'em both ways, but the chilis I've had over the years that didn't have pinto beans in 'em were alot better than the ones that did. And speaking of chili...WTF does Zippy's in Hawaii do with their chili? I can eat a whole bucket of that stuff in one sitting!
I'm sorry, but I beg to differ (and I don't even eat meat!) http://www.hogsfly.com/ Memphis institution. I've had Texas bbq sauces on stuff and I don't think it's all that. I prefer Memphis or KC sauces and or rubs. K