Local Cuisine

[CatchinZs]

I grew up in south-central PA, where the PA Dutch have an entire genre of cuisine they can call their own. There are probably less than three dishes on that list that I can actually enjoy. Imagine the heaviest German food you can, then imagine it with more lard and less flavor.

I'm with ya. Hell, growing up in my family you would think that there were only two spices in the world. Salt and Pepper.


I must say that I like quite a few things on that list.
I can't say I have ever had scrapple though.

 

[zoebisch01]

Philly Cusine:


Scrapple:

Pork Roll:

Actually, now that I think of it, those are both very good (and tasty!) examples of PA cuisine . Nothing like some good fresh Scrapple, Two fresh eggs over easy, hashbrowns and toast for breakfast! mmmmmmm

 

[zoebisch01]

I'm with ya. Hell, growing up in my family you would think that there were only two spices in the world. Salt and Pepper.


I must say that I like quite a few things on that list.
I can't say I have ever had scrapple though.

Well any group of people that feels Pepper is an exotic spice is most likely not going to be very adventurous

Try some Scrapple, it is mostly cornmeal but there are some 'variety' pork parts in there.

 

[CatchinZs]

That's my point...both sides of my family come from a long line of PA dutch.
I personally haven't had it but my grandfather loves it.

Case in point, my wife is vegetarian and my grandmother said and I quote, "What does she eat for supper if she doesn't eat meat?"

 

[jezter6]

I forgot to add one of the other local favorites that doesn't seem to make it out of PA alive: Lebanon Bologna!!!

 

[Ryan_PA]

I forgot to add one of the other local favorites that doesn't seem to make it out of PA alive: Lebanon Bologna!!!

I had no idea that was regional. I freaking love that stuff...

What is the dutch doughnut called that you eat on Fat Tuesday? I remember a guy bringing them to work once, and they essentually ate through the paper plates with grease and lard.
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Edited with a quote from Wikipedia:

Lebanon bologna is a type of semi-dry sausage similar in appearance and texture to salami, although it is somewhat darker colored. Made from salted beef, it has a distinctive smoky taste, owing to the smoking process by which it is cured. It is additionally aged for at least 10 days, which generally overlaps with the smoking. Originating with the Pennsylvania Dutch, it is commonly available in South Central Pennsylvania, where it is often served as a luncheon meat. It was probably named for the Lebanon Valley of Lebanon County, Pennsylvania, wherein it is commonly produced.

 

[jezter6]

Fastnacht

And Lebanon Bologna is very regional. I can rarely get it in MD, and a friend of mine in GA used to ask me to mail her some because she missed it.

 

[tuckferrorists]

What is the dutch doughnut called that you eat on Fat Tuesday?

Just a guess. A King Cake?

 

[stever]

Pork Steaks: Just a pork butt sliced into steaks then grilled and smothered in your favorite BBQ sauce.

Toasted Raviolis: Not so easy but delicious.

 

[dataz722]

I too am from delaware so all I can claim in whats around. Like philly and baltimore but I spend alot of time in lancaster and any Amish dessert is amazing.

 

[flowerysong]

And from the real part of Michigan we have:
The Coney Island hot dog

The Boston Cooler (an ice cream float made with ginger ale (purists like myself insist on Vernors) and vanilla ice cream.) Possibly also the ice cream float itself, but that's less clear.

Supposedly there's also something called "Detroit-style pizza", though I've never run across it.