In the food section of today's newspaper, there was a recipe for Minnesota's beloved Tater Tots Hot Dish -- green beans, cream of mushroom soup, dried onions, all topped with Ore-Ida Tater Tops and baked until the topping is golden brown and crispy. I live near MN but have never heard of that.

Chicago has its Chicago hot dogs, Italian beef sandwiches, and deep-dish pizza. What foods are special to your neck of the woods?

Poutine, from where I was born and lived most of my life (I'm no longer there) - Montreal.

I love making authentic Philly cheesesteak though.

What's poutine?

When I lived in Alaska one of the favorites was pizza with reindeer sausage. Of course in Memphis we are famous for barbecue. Michigan was famous for pasties.

What's a pastie? (I thought they are used by dancers... )

I'm on my kindle and I haven't figured out how to copy and paste yet. A pasties is like a combo of a pot pie and a hot pocket. Very common in hunting camps.

Pastie sounds British? Maybe Ben will weigh in.

I'm from western NY. Friday night means fish fry, at home or at a take out place/restaurant. And I have never found red hots or white hots as good as from that area. They're similar to bratwurst, but much tastier and eaten in hot dog buns. Closer to Niagara Falls, in wine country, there are signs all over for grape juice and goat milk fudge.

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Originally Posted by Wondergirl

What's poutine?

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French fries topped with cheese and gravy. Very fattening!

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Originally Posted by Wondergirl

Pastie sounds British? Maybe Ben will weigh in.

I'm from western NY. Friday night means fish fry, at home or at a take out place/restaurant. And I have never found red hots or white hots as good as from that area. They're similar to bratwurst, but much tastier and eaten in hot dog buns. Closer to Niagara Falls, in wine country, there are signs all over for grape juice and goat milk fudge.

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We make Cornish pasties, yes, British. Only,mine are a circle of very good pastry and a filling of beef, a little gravy and veggies. Folded over, pinched around in a half circle and baked, a bit more gravy for serving.

Tourtière, which needkarma will know because he is from quebec, is a ground pork, onion, and potato pie. Spice, which defines it, is nutmeg, served with gravy and green veggies in my house.

Ontario is very multinational so we all make cabbage rolls, lasagna, rouladine, and pork schnitzel

Potatoes in tourtière? Mais non! :-) Well not the way my mom makes it.

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Originally Posted by NeedKarma

Potatoes in tourtière? Mais non! :-) Well not the way my mom makes it.

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Potatoes bulk it up, mon ami. But yes I know your version is different. I bet you didn't know that there is a very similar meat pie from northern Scotland.

I can't think of any regional dishes around CT where I live now.
When I lived near Boston, I made baked beans. SO YUMMY the first day. Then they turn to concrete.
Of course we have New England clam chowder over many states.
CT does have the best undiscovered clam shacks along the coast, better than Maine. The best one is almost impossible to find.

I like the idea of Tater Tots on top of green bean casserole, but I insist on making my own mushroom soup and my own deep fried onions.
Sweet potato rolls, just a bread recipe with 1/2 c of cooked sweet potato in it.

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Originally Posted by J_9

When I lived in Alaska one of the favorites was pizza with reindeer sausage. Of course in Memphis we are famous for barbecue. Michigan was famous for pasties.

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"I googled "pasties ". I know a strip club famous for those! BTW, south is famous for fried chicken, gravy biscuits, grits, fried okra and other "tasties"

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Originally Posted by ma0641

"I googled "pasties ". I know a strip club famous for those! BTW, south is famous for fried chicken, gravy biscuits, grits, fried okra and other "tasties"

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I was born and raised for most of my childhood in NC. Okra is a slippery, slimy vegetable, isn't it, and has to be handled with care? My mom (from Idaho) refused to have anything to do with it.

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Originally Posted by Wondergirl

I was born and raised for most of my childhood in NC. Okra is a slippery, slimy vegetable, isn't it, and has to be handled with care? My mom (from Idaho) refused to have anything to do with it.

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FRIED okra is fabulous, not slimy at all.

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Potatoes bulk it up, mon ami.

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I checked some recipes and you are entirely correct - my apologies.
Like many recipes there are many variants. :-)

Hi NK,
And you doubted a fellow Canajun, shame on you, and me being a good cook too

c'est damage