Guest Choken One Posted August 1, 2003 Report Posted August 1, 2003 I didn't want to add another thread This is for the Cincy's or the ohioians or those who can share thoughts... Simple Question and one of the bigger debates Gold Star Vs Skyline
Guest The Metal Maniac Posted August 1, 2003 Report Posted August 1, 2003 K-Krusty - How could you not mention Poutine? I mean, I don't like the stuff myself, but from what I can tell, it's all anyone in Quebec eats...
Guest Vern Gagne Posted August 1, 2003 Report Posted August 1, 2003 We have something called Cheese Curds. Know those are really only around during the Summer. State Fair and other outdoor events.
Guest NoCalMike Posted August 1, 2003 Report Posted August 1, 2003 Well the bay area which is just over an hour away is great for GARLIC FRIES. I know it is not hat complex of a food, but if you go to San Francisco,(or Oakland) you HAVE TO GET the garlic fries. I guess seafood as well, but I don't think the seafood in SF is anything special compared to my birthplace of MD, Chesapeake Bay had all the best seafood I have had, including some of the cheapest prices as well.
Guest Nevermortal Posted August 1, 2003 Report Posted August 1, 2003 (edited) RI: - Quahogs What is that? I know the word from Family Guy, but no clue what it meant. A big fucking clam. Edited August 1, 2003 by Nevermortal
Guest Agent of Oblivion Posted August 1, 2003 Report Posted August 1, 2003 Northeastern Indiana: Breaded Pork Tenderloin Sandwiches, moonshine, and other derivatives of corn.
Guest KanadianKrusty Posted August 1, 2003 Report Posted August 1, 2003 K-Krusty - How could you not mention Poutine? I mean, I don't like the stuff myself, but from what I can tell, it's all anyone in Quebec eats... Um yeah... forgot that one, I'm kind of sick of seeing poutine on the menu of EVERY SINGLE goddamn restaurant I go to.
Guest alfdogg Posted August 1, 2003 Report Posted August 1, 2003 Chili in a bag of Fritos corn chips Love that. Not really a tradition here in Indiana, but I can buy it at some ballparks. Don't think Indiana have any food pasttimes, so to speak, besides growing corn, which I don't eat anyway, so I can't speak for any.
Guest starvenger Posted August 1, 2003 Report Posted August 1, 2003 It's this big slab of beef that you either put on the grill or broil in the oven. Mind you, there is definitely an art to cooking brisket, considering if you do it incorrectly, it will come out quite tough and not tender at all. I think it comes from the hind quarter of the cow, but don't take my word for that 100%. Once cooked, it's cut into slices and normally eaten with barbeque sauce (homemade, of course). Leftovers are normally used for sandwiches. Oh, and it can also be chopped and like drenched in barbeque sauce, but sliced is much better, IMO. I like Chinese-style braised brisket in soup with rice noodles myself.
Guest WrestlingDeacon Posted August 1, 2003 Report Posted August 1, 2003 In my neck of the woods we call fried dough an Elephant Ear. Also at a bunch of fairs recently I've noticed deep fried candy bars popping up and there's a new restaurant in town that has deep fried twinkies. This catching on anywhere else?
Guest El Satanico Posted August 1, 2003 Report Posted August 1, 2003 Deep fried twinkies and candy bars seems to have become a food trend. I hear the candy bars are good because the deep frying melts the chocolate and the whole thing is one big messy mass o goodness.
Guest Choken One Posted August 1, 2003 Report Posted August 1, 2003 sweet lord...what a bunch of fatasses we are becoming DEEP FRIED TWINKIES? <-says a Prayer.
Guest starvenger Posted August 1, 2003 Report Posted August 1, 2003 sweet lord...what a bunch of fatasses we are becoming DEEP FRIED TWINKIES? <-says a Prayer. If it makes you feel any better I think this one may have come from the UK. Or maybe that was the deep fried Mars Bar...
Guest razazteca Posted August 1, 2003 Report Posted August 1, 2003 It's this big slab of beef that you either put on the grill or broil in the oven. Mind you, there is definitely an art to cooking brisket, considering if you do it incorrectly, it will come out quite tough and not tender at all. I think it comes from the hind quarter of the cow, but don't take my word for that 100%. Once cooked, it's cut into slices and normally eaten with barbeque sauce (homemade, of course). Leftovers are normally used for sandwiches. Oh, and it can also be chopped and like drenched in barbeque sauce, but sliced is much better, IMO. I like Chinese-style braised brisket in soup with rice noodles myself. Brisket is usually sold at BBQ restuarants which should only be cooked in a big ass bbq grill with mequite wood. Often sold by the pound for family packs or as a meal which comes with beans (ranch style or pinto) cole slaw and sliced bread. Onions and other extras are on the side.
Guest Choken One Posted August 2, 2003 Report Posted August 2, 2003 I should note Cincy is also famous for Montgomery Inn's Ribs and Sauce.
Guest stardust Posted August 2, 2003 Report Posted August 2, 2003 It's this big slab of beef that you either put on the grill or broil in the oven. Mind you, there is definitely an art to cooking brisket, considering if you do it incorrectly, it will come out quite tough and not tender at all. I think it comes from the hind quarter of the cow, but don't take my word for that 100%. Once cooked, it's cut into slices and normally eaten with barbeque sauce (homemade, of course). Leftovers are normally used for sandwiches. Oh, and it can also be chopped and like drenched in barbeque sauce, but sliced is much better, IMO. I like Chinese-style braised brisket in soup with rice noodles myself. Brisket is usually sold at BBQ restuarants which should only be cooked in a big ass bbq grill with mequite wood. Often sold by the pound for family packs or as a meal which comes with beans (ranch style or pinto) cole slaw and sliced bread. Onions and other extras are on the side. I dunno, my parents can cook some damned good brisket in the oven. Just wrap it up in tin foil with the fatty side up, throw on some seasonings and liquid smoke and there ya go. Of course, you still have to have the barbeque sauce.
Kapoutman Posted August 2, 2003 Report Posted August 2, 2003 Being from Québec, the big deal is Poutine.
Guest Reverb Posted August 3, 2003 Report Posted August 3, 2003 Being from Québec, the big deal is Poutine. exactly, that and the infamous gibelotte from Sorel
Guest KanadianKrusty Posted August 3, 2003 Report Posted August 3, 2003 Meh, poutine = teh suckage, Quebec has MUCH better to offer, the government should ban the fucking thing.
Guest WrestlingDeacon Posted August 4, 2003 Report Posted August 4, 2003 I should note Cincy is also famous for Montgomery Inn's Ribs and Sauce. I ate there once. Damn good. I love the barbecue sauce. I got half a duck and half a rack of ribs.
Guest El Satanico Posted August 4, 2003 Report Posted August 4, 2003 Speaking of Cincy BBQ...what about Burbanks? They have the greatest cornbread.
Guest lomasmoney Posted August 5, 2003 Report Posted August 5, 2003 I'm not even from cincy but since my mom's entire family lives there and i was even born there i must say that 1. goldstar chili is slightly better in my opinion i dont know why. 2. Montgomery Inn is simply amazing and 3. Where the fuck is burbanks. BTW Wrestling Deacon and Choken One where exactly do u live in cincy my family lives mostly in the college hill /north college hill area and i have some family in forest park out by like forest fair mall and shit
Guest NoCalMike Posted August 5, 2003 Report Posted August 5, 2003 There is this BBQ place in town where my gf's dad's b-day was at, damn the brisket was so great. And to top it off, it is legit called J.R. BBQ.
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