my mother's family always called that "pot eten" while my father's family called it "stomp pot" I've never had it with bacon, but usually with jonge gouda melted in. I'm lucky enough to have a butcher in my town that still sells something close to metwurst... he calls it metwurst anyway.
You've met your first - my wife is Canadian and her parents are Dutch - her mom made it once for me and now, every winter I make it about 5 or 6 times throughout the winter in my slow cooker. So fantastic! It's fantastic on toast with a little bit of butter... That and "Vruchten Hagel" in the exact same way. "Stamppot" has carrots in it, at least that is my wife's way - they also call it "Hutspot" What about "Appelflappen" - love that stuff! Yumm. Or Oliebollen... Of course the best Dutch thing... Kokindjes
Metworst! I've had cheese with 'stampot andijvie' (mash pot endive) but I wouldn't dare put it on curly kale!
There are loads of stampot varieties. The curly kale one is the most popular I reckon, followed by Hutspot - that's with carrots and apple, traditionally! My fave is the one with raw endive mixed in. Funny to know that there are people across the pond who know what kokindjes are, btw. We're addicted to the stuff, or any class of licorice really, over here as you probably know.
I was always a licorice fan prior to my wife's family - but when they turned me on to kokindjes, DZs, etc I was hooked - I order them from an on-line Dutch grocery because we don't have any stores that carry them here in Ohio. I do sometimes get them when we visit her family in Ottawa from a Dutch Grocery up there.
That seems AWESOME! I have tried squid in its ink in a few different styles, but never Venetian. It's on my to do list.
New York pizza is overrated - there are dozens of places in Connecticut that are better than anything in New York. The best is Pepe's in New Haven: New York should be better known for pastrami sandwiches, cole slaw, hot dogs and non-pizza Italian food.
Best pastrami in the world is Katz's: And of course Nathan's Hot Dogs: Plus some spaghetti and meatballs: The thing to remember about authentic New York cuisine is that in large part the traditional recipes come from the poor/working class, so unless you're going to a specifically high end restaurant, you're best off keeping it simple.
If there was a consummate regional dish of New England, it would be Maine lobster: Or maybe fried clam strips:
My guess is that there's also a lot of great Portuguese food in southeastern Mass/Rhode Island, but I've not spent a lot of time there. Best guess, tho, is Caldo Verde (potato and kale soup) with either clams or chorizo:
And once you get off the coast of New England you're really in the backwoods, i.e. "hunter" country. Lots of venison primarily - which means jerky! And yes, I'm encouraging all of you to post pictures and recipes for your favorite dishes.
Since everyone is talking about Pizza, we should note that Pizza should be considered Neapolitan cuisine.
England would be the classic Sunday roast......though anyone making one without Yorkshire puddings should be shot! Toad in the hole is also a popular dish here Cornish pasty is one of my personal favourites (though I am biased as I am half Cornish!) but don't be fooled into thinking you have had one unless it was actually from cornwall, cooked that day and doesn't come in a wrapper. and then there's fish & chips.......
Here's a vote for classic southern fried chicken, using a fresh bird, with mustard and garlic in the batter. It's got to be fried so well that the skin snaps when you bite into it and yet the meat is still tender. We eat ours with green beans and tomatoes, mashed (or boiled and buttered new) potatoes and sweetened iced tea.
For southern Louisiana, it would be gumbo. Lots of different varieties (depends on what you caught or ran over that day!) and, of course, different versions of every variety you could think of. Probably the most popular is "seafood" gumbo, made with smoked sausage, shrimp, crabs, oysters and okra (and a bunch of other stuff), served over a scoop of rice. The crabs are cleaned, broken in half and thrown in the pot; the oysters are shucked.
The Ohio River Valley in the United States (Southern Indiana, Southern Illinois, Western Kentucky) has a stew/soup called Burgoo. Once the weather turns in early Fall, burgoo is cold-weather dish of choice that's usually made outside with a group of friends... while consuming large quantities of alcohol. In a bit of a wierd twist, a 2X4 piece of lumber is always the only option for stirring your large pot of burgoo. The Hilltop Inn (located in Evansville, Indiana) is the standard bearer for the world's best burgoo!
How about Canada...mostly stuff from the Quebec side but: Smoked Meat Sandwich Poutine; french fries topped with cheese curds and brown gravy.
there's this new vodka er...going down in London. Not quite the national drink of England... yet!.. but check this. http://www.youtube.com/watch?v=ACgEC05lnG4