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)
Fenek Moqli - Fried Rabbit in Garlic. ( Malta)
jucy lucy. it’s like a cheeseburger but the cheese is inside the patty
Gooey butter cake. Dessert from St. Louis, Missouri, USA
I love Gooey butter cake but I think toasted ravioli is our best food. (Hi fellow Missourian! I’m from O’Fallon though.)
It was a difficult choice, believe me. I absolutely love t ravs but i think the cake just slightly edges it out for me. I do love stl pizza too but thats just too divisive :). Hi fellow Missourian! I’m out in the city myself but we’re all in the metro area either way
Singapore here Nasi lemak is to die for Coconut rice with a side of fried fish/chicken,fried egg,deep fried anchovies and peanuts topped with sambal (a sweet chilli paste) Used to eat it for breakfast daily Bring on the heart disease !!
From Bulgaria, banitsa, it’s a bit difficult to describe, but it’s sorta like layered dough with cheese and eggs, though this description really doesn’t do it justice…
Looks a lot like the moldovian Vertuta. I bet they taste similar.
Philly area
Yes cheesesteak, hoagie, soft pretzels.
But I believe strongly that a roast pork Italiano sandwich loaded up with sharp provolone, roasted long hots, and broccoli rabe is the best Philly sandwich.
Go a little out into the suburbs around Norristown, and you’ll also find the “Zep” a sort of pared-down hoagie, one kind of meat, cheese, oil and spices, tomatoes, and plenty of onions.
I’m not going to wade into the minefield of which sandwich shops are best except to say Pat’s and Geno’s are garbage, but maybe worth it for the experience if you’re a tourist. Avoid anywhere that advertises as a “Philly Cheesesteak” look for cheesesteak, steak sandwiches, or even just steaks. For a Zep I don’t think it’s controversial to say Lou’s ro Eve’s are the places to go.
Tomato pie- close relative of pizza, thick sort of focaccia-like crust, square, thick tomato sauce, dusting of Parmesan cheese, served cold. Staple of many parties here.
Also in the suburbs - Franzones pizza, Bridgeport is the original location, but the original owner sold it to a relative and opened the one in Plymouth/Conshy location and another in Manayunk. You’re going to either love or hate the pizza, thin crust, very sweet sauce in a spiral on top of the cheese. There’s a few imitators out there but Franzones is the original.
This is the right time of year for them so “Irish Potato” candies. Sweet cream cheese and shredded coconut, rolled in cinnamon. Nothing Irish about them but they kind of look like potatoes.
Zitners Easter eggs- chocolate candies with various fillings.
Goldenbergs Peanut Chews- chewy molasses candy with peanuts covered in chocolate
Mallow Cups- like a Reese’s cup but full of marshmallow and coconut instead of peanut butter
Scrapple - don’t ask what’s in it, just eat it.
Pork roll (kind of a jersey thing, but ubiquitous in Philly too) it’s basically round spam
Pepperpot soup- this is old Philly food, like revolutionary war Philly, it’s damn hard to find these days but every few years some local restaurant gets the idea to recreate it. It’s a hearty, slightly spicy beef and trip soup. There’s some Caribbean pepper pot soups that are kind of similar.
PORK ROLL!
I personally don’t like the stuff, but I’m obligated to endorse it lmfao.
Birch beer is also a thing here. And applejack!
Ah fuck, can’t believe I forgot birch beer.
Any time I manage to get someone with any influence at a local brewery’s attention I try to put the idea for a hard birch beer into their mind. I don’t think it’s taken root anywhere yet, but hopefully someday.
Applejack to an extent, I don’t think it has quite as much cultural significance to Philly, but maybe to NJ with Lairds.
While I’m on NJ, the Taylor ham/pork roll debate is weird to me, it says pork roll on the package.
And while we’re talking drinks, I suppose honorable mention goes to Yuengling. Pottsville is a bit outside of the Philly area, but it’s ubiquitous in and around the city, if you order a “lager” you get a Yuengling. Its a solid alternative to the Bud/Miller/Coors big brand beers, but really nothing too special. I avoid buying it myself anymore because Dick Yuengling is kind of a dick, and there’s plenty of other great beers being made in and around the city, but I’ve probably drank more lagers in my life than any other single beer.
EDIT: On birch beer, if you ever find yourself up to Ulysses PA in, I think, Potter County, they have the Pennsylvania lumber museum, they have a birch still there, and at least the one time I was there they had a guy talking about it with a little vial of birch oil from the still you could smell. He had a lot of cool information about birch trees/oil, turns out birch trees contain a compound that’s similar to aspirin. And the birch oil does smell very much like birch beer.
Dick Yuengling is kind of a dick
That’s unfortunate. I always tried to getting some when I’m in the area, just because of the local history. I’m not a fan otherwise, but the brand has killer nostalgia
Meant to reply a couple days ago but forgot
Yeah, unfortunately he’s a trump supporting, union busting asshole.
I’ve heard, but have been unable to verify, that his daughters who are set to take the company over someday, may have their heads on straight. I hope so. There are absolutely far better beers in and around Philly (I’m happy to give a long list of recommendations,) and Yuengling isn’t anything too special as a beer. But it’s special for being America’s oldest brewery, and it’s certainly carved out a special place for itself in this area. Like I said, I’ve drank a lot of Yuengling in my life, odds are I have a few cans in my beer fridge right now because there’s a good chance that it’s what my friends grab out of habit whenever they bring beer over for a party, I’ve been to more than a few bars with “Yuengs and Wings” specials (which rhymes for those who aren’t familiar with it) and it does it’s job adequately of being a beer that tastes like beer for when you just want to have a beer, so I do hope that when Dick retires or dies his daughters make up for some of his bullshit. I’d like to have my old standby cheap beer option back in the rotation someday.
Thanks. While I’m always looking for tips on good beers, I’m not likely to be in the area anytime soon
German here. I don’t know if its reaally local, but mine would be a family dish called “Holzfällerpfanne”, the “lumberjack skillet”. It’s made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).
So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!
Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.
I tried looking for this but google won’t give me an English recipe for it
There is really not much more to it than I described. The amounts of the ingredients can vary and there isn’t one “right” ratio to follow. Here are some additional tips that might help, though I haven’t made a Holzfällerpfanne in a long time so no guarantee:
- Cut the potatoes thinly (only about a few millimeters), or else they will take forever and won’t be as crispy.
- Use a non-stick pan and a little bit of vegetable oil to prevent especially the potatoes and champignons from sticking.
- For cheese we always used shredded Gouda.
- When prepared right, the dish doesn’t need a lot of seasoning, I usually season it with pepper only, as the cabanossi itself has a lot of salt and the combination of the different ingredients make for a really balanced taste themselves.
- Don’t overthink the timing of when to add which ingredient. Excluding the cabanossi and onion you can’t really overcook neither the potatoes, champignongs nor apples.
I hope this helps! :)
Furikake shrimp chips.
Whoopie pies are great but I prefer scrapple for breakfast
