But seriously, the Truly butter is made by Glanbria (in Dublin). Sweet.crram and salt, but Lord it's delicious. 3000 family farms round Ireland contribute to it. Organic, grass fed
Apple cider doughnuts are made with apple cider, slightly fermented sweet apple juice with maybe some cinnamon, not apple cider VINEGAR, a different thing altogether. Though ACV is often used in baked beans, soups, stews and similar things. ACV is common in America. Almost every kitchen cupboard has it.
@@BrianMcCarthy-z9l Apple cider donuts are wonderful when still warm. We go to the orchards in the NC mountains every year for several bushels of apples _(the Arkansas Blacks can keep for a couple of months without becoming mealy),_ and bringing home fresh apple cider donuts is a treat. We have to account for the two hour drive home when we buy them, and get enough so some of them actually make it back to Charlotte. We need to go very soon, as many of the businesses in that direction which survived the hurricane are asking people to please come and spend some money so they don't lose their businesses. Skytop Orchards is one of them.
@@davidkettell5726 no, it is a cheap cut in the USA. One of the cheapest you can buy at a butcher in fact. About $3 per pound at my butcher. You have to buy the whole thing.
As someone who lives in Georgia, I would say that our default comfort dessert is peach cobbler, not peach pie. Also, pecan pie is another favorite served at many functions.
Yeah, that video was poorly researched. In Illinois, as pretty much everywhere else, most people think Chicago Style pizza is bizarre, probably unsettling, and even nauseating to some. It's kind of an acquired taste.
I am a New Englander, and clam chowder is very popular. It is not at all spicy. I absolutely love it. There was also a Manhattan clam chowder, which is tomato based and could have a very mild spicy kick.
There is also the clear one. Technically from CT but I’d say most people like the cream based chowder with oyster crackers (simple crunchy crackers that vaguely resemble an oyster)
@cassandradistin9699 I was born and raised in Connecticut, but I don't recall a clear one. I do prefer the New England clam chowder. Now I call Central Florida home and good New England Style Seafood is hard to find.
While Michigan is the origin of the coney dog we are also known for pasties and great pizza! Buddy's pizza was originally baked in forged-steel pans borrowed from local automotive plants ... effectively surplus car parts. It is what makes the thick crust of Detroit style pizza so light and crispy ;) .
I absolutely hate that this gets overlooked by videos like the one Diane is reacting to. we are so much more than fudge and coney dogs. Detroit style pizza is so good, and pasties are the absolute best. My Finnish grandmother used to make them from scratch, and I miss them so much.
@@Karatoona Lol ... I could have gone on ... there is Greektown and Mexican Village, along with large Russian and Korean communities here all serving very authentic food. We have it pretty good here :) .
In Kentucky, the hot brown sandwich is definitely a thing, but it's kind of isolated to central KY around Lexington. It's rare to see them on menus around the rest of the state. I figured it would be fried chicken because of Col. Sanders.
The hot brown was created in Louisville so you definitely see it away from Lexington. I would say it is everywhere in the state but it is known and enjoyed through a lot of Kentucky.
From Kansas City here. Burnt ends looked like scraps, but the "bark" or blackened piece on the outside of the meat isn't ashy or burned tasting. If the burnt ends are cooked correctly they can be the juiciest part of the meat.
Actually Iowans claim the Pork tenderloin too. We have a ton of pig farms and have the best Pork T’s. Many of us have to have our Strawberry Rhubarb Pie.
The secret to making Pulled Pork at home, for me at least, is you take a small frozen pork shoulder, throw it in a Crock Pot (slow cooker) on Low, add 1 Cup of water, and leave it for 8 hours. Its the perfect throw it on to cook and go to work type of dinner. After 8 hours, rip it all up, drain any excess juice, and add Sweet Baby Ray's BBQ sauce and mix. Toast some rolls in the oven and boom! Pulled Pork Sandwich dinner.
Try it with apple cider vinegar (not for donuts) instead of water sometime. Adding some red pepper flakes is a good option as well. Either or both will add a couple layers of flavor.
Green Chile is New Mexico but the Land of Enchantment has such an amazing abundance of its own cuisine it can afford to loan Green Chile Stew to its. Northern neighbor.
I grew up eating pork tenderloin sandwiches in Iowa, and they are still a big deal there today. One sandwich that was created in Iowa is the "Maid Rite" sandwich, which is hamburger that is steamed until it crumbles and then served up in a bun, usually with your choice of ketchup, mustard, pickle, and onion.
It is also, IMHO, best prepared by roasting in its husk (rather than boiling), and best served *plain* - no salt, no butter, no chili powder (a common condiment in Mexico, where street vendors serve corn on the cob) - nothing to interfere with the delicate, grassy taste of the corn itself. Corn on the cob has to be eaten as fresh as you can get it; old-timers used to say that the best way was to take your cooking method out into the cornfield, and cook the ears of corn immediately after picking. I eat as much corn as I can get during the season (roughly March-November here, about 30 miles away from Northern California truck farms), but I always eat it on the day I buy it, knowing it was picked that morning. There will be more corn tomorrow.
The problem with the description in the video is that Iowa is the leading producer of field corn. That is very different from sweet corn. People don't eat field corn, but pigs do.
I grow my own sweet corn and off the stalk, into the pot straight away is the best food on this earth! Followed very closely by home grown potatoes. Then there's home grown chillies, garlic, beets, squash.............hmmmmmm
The po-boy was invented in New Orleans; that's really my only gripe with the Mashed video. They are popular in MS, however, especially near the coast. I suppose I would have said gumbo instead of jambalaya, but both are wonderful dishes. ^_^
A dumpling in the instance of chicken and dumplings. Is a fluffy biscuit dough that instead of being baked is dropped into boiling chicken soup. Think of it a bit like gnocchi but a little fluffier. There is another variation where the dough is rolled out more like a thick noodle.
I had shrimp and chicken jambalaya for dinner tonight. If you're ever in the Wolverine State, try Coney Dogs, Detroit Style pizza, and Bumpy Cake. Detroit style pizza is pizza built in reverse. You have the crust,, then toppings, then the cheese that goes over the crust to give it a nice crispiness, then you have the sauce. It's hearty. I see they covered coney's, don't eat it with ketchup, Lafayette Coney Island and American Coney island are in business, and are separated by a wall. The difference is in the onions that both restaurants use. American Coney Island uses yellow onions, while Lafayette uses vidalia onions. Bumpy cake is a chocolate cake with rich, vanilla buttercream bumps, and then covered in a chocolate ganache. It's a staple at every party, picnic, and holiday I've ever gone to. Plus, try Mackinaw Island fudge ice cream!
During my 24 years of growing up in Chicago, the Italian Beef sandwich was the comfort food. The various pizzerias that made the deep dish style were popular and well enjoyed, yes... but not comfort food. I spent 2 years in Colorado in the early 90's when the migration from California was just beginning. Chile Verde was not a thing then. I don't know that any specfic food was considered a comfort food while I was there, and with the influx of the CA folks, I guess the green stuff has taken over in the interveining 30 years. ;-) I also lived in Idaho for a year, and either mashed potatoes and gravy or a big old baked potato were the comfort foods there. I've never even heard of finger steaks before. That said, I lived smack dab in the middle of potato country in the north-eastern part of the state, and the vid mentioned that finger steaks were more of a Boise thing (Boise is on the west side of the state and is more than 4 hours drive away (300 miles/500 km) from where I lived). Still and all, that makes them a regional food, not a state food, IMO. :P i've been in Utah for 25 years now and... yeah, "funeral potatoes" are definitely the comfort food here.
Scrapple is also made and eaten in Delaware, probably due to the Amish community. It is good fried until it is crispy on the outside and slightly soft inside. At many eating places, it is an alternative breakfast meat to bacon, sausage, or ham.
@@paulkarch3318 Scrapple is made from odds and ends, like many other good things. Here in California we have Mexican chorizo, which tastes good cooked with eggs but the ingredients must never be discussed. Just know that no part of the pig, except the "Oink!", is inedible if spiced or cooked right.
Apple cider and apple cider vinegar are very different! Apple cider donuts are the best! I live in upstate NY and am in Vermont quite often, and both states have amazing places to get them (New Hampshire, as well!)
The apple cider donuts are not make with apple cider vinegar----they are made with apple cider. Apple cider is very sweet and has a strong apple flavor.
Apple cider is apples with skins. apple juice is apples without skins. Who puts vinegar in their apple cider? Apple cider vinegar is made from apples but its normally used for cooking. cabbage, spinach, heard of people using vinegar it to make homemade buttermilk, but don't think its apple vinegar.
Most bison nowadays are cattle/ bison hybrids. It’s to give them some sort of protection against disease. Bison meat is maybe 10% fat maximum so the chef has to add lots of fat to get it just right, it’s usually ground pork that’s added.
Hello Diane Hawaii is considered a Polynesian set of Island which also go influenced by the Japanese and other Asian countries. No, most times chowder is NOT spicy! Apple cider is closer to apple juice NOT vinegar. Hence, it is syrupy sweet not acidic or "briny".
Yes, there are lots of descendants of German immigrants in Indiana. And pigs. It's almost like a comtest to have the largest tenderloin on a "tiny" bun. And CFS (Chicken Fried Steak) is a treat I have to eat sparingly.
Hi Diane! Great video! I moved from upstate NY to North Carolina almost 30 years ago, and I very quickly grew to love pulled pork, or "barbecue," as it's often called! 😋 If you had barbecue in Texas, it was most likely beef. It could have been pork, but probably not. Here in NC, barbecue is always pork, but in Texas, beef is king!
You don't like seafood, but try clam chowder anyway. It's like cream of potato soup with clams which doesn't change the flavor. It's great on a cold day.
I love Kerry Gold butter. It’s the only kind I buy. It’s a bit more expensive here in the USA, because it’s imported, but it’s more than worth the price.
Clam chowder is pronounced "chowdah" because of the local accents (we don't pronounce R's). Variants are New York style, which uses a tomato base for a red color. New England style users cream and is white. Rhode Island style doesn't use either and has a clear sauce. Rhode Island's stuffies, fun side story. The clams we use we call "quahogs", like the name of the town in Family Guy. We also have clam cakes which are like fried apple fritters, only with chunks of clams for a nice salty sweet treat by the shore. We also have coffee milk, which is made from milk plus a syrup made from coffee and sugar, similar to chocolate syrup if you are familiar with that.
Quirks make you weird, and weird makes you awesome. At least, that's what I tell myself. On the apple cider donuts, they're made with apple cider and not apple cider vinegar. Basically, just straight unfiltered apple juice. Apples are the best part of fall. I'm actually trying to build up an orchard here on the farm just to have access to more fresh apples.
I lived in wisconsin for a little over a year and worked in a restaurant that made beer battered cheese curds, among other great food. I miss it. That and the beer. If you like comfort food, Wisconsin is a must visit
@@digitaldirt7773 In order to fry a cheese curd it requires being dipped in a batter similar to fried fish. The beer is mixed with flour and then deep fried in boiling oil.
My personal comfort food can be split into two categories sweet and savory for sweat its a peanut butter Nutella banana and jet puff marshmallow cream sandwich on potatoe bread. For savory its creamed eggs on toast which is a country gravy with ground sausage in it and then you hard boil eggs and then cut them into pieces and mix them into the gravy served on top of toast (best if you rip up the bread)
As a Colorado Native; I can confirm that Green Chilli is Awesome. My Sister's is out of this world good. Also I have never heard anyone refer to us as Greenies.
Colorado native here. Coloradans are widely called "Greenies" in neighboring states, especially in Wyoming, called "Greenies" because of the green Colorado vehicle license plates. Having also lived in Wyoming, their referring to Coloradans as "Greenies" is not a complimentary term. Also, in Colorado and New Mexico, chile is spelled with an "e", not an "i". Transplanted Midwesterners spell it with an "i." And, chile peppers are more of a staple in New Mexico than in Colorado. The official "State Question" in New Mexico is "red or green?," referring to the color of chile that one prefers. "Christmas" is asking for red and green chile together. New Mexican food (which is NOT traditional Mexican food) has Colorado Mexican food beat by a mile. "Comfort" food in New Mexico would be green chile stew or a green chile cheeseburger.
Montanan here. I wish Indian tacos were as ubiquitous as the video implies because they or just fry bread in general, are one of my favorite comfort foods. Don’t limit fry bread to tacos, it can be adapted into most meals. Truth is that unless you’re on a rez they are hard to find and not very good. Basically you’ve got to make your own. I’d say that better candidates for Montana would be bison or elk meat, pork chop/tenderloin sandwiches, Reuben sandwiches or pasties.
San Diego is definitely known for fish tacos, but I would argue the statewide comfort food would probably be avocado toast, the stereotype of the California liberal....and having grown up in the San Francisco Bay Area, we do eat that, and it's very good! 🙂 Avocado is good on pretty much anything 🙂
I have had most of them. I have a few that on my all time list, chicken fried steak, Juicy Lucy, prime rib, the three pies, burnt ends and pulled pork. Scrapple is like haggis without it being put in a stomach to cook, it is scraps with oats or other grain
Indian fry bread may be available anywhere there is a large Native American population, but it originated with the Navaho people in New Mexico. They were forcefully relocated a number of times, and the meager commodities given to sustain them included flour and lard that you can make into frybread. Very versatile to use, but not found outside the Southwest.
Hi Diane! "Burnt ends" aren't truly burned to a crisp or anything that harsh. They're pure meat (the ones I've had weren't fatty or "gristly" or anything) and are cooked/smoked with seasonings. They're juicy and dee-lish!
As someone who lived his fair share of years in Ohio, I can say that Buckeyes are delicious. It's like if your grandmother had her own recipe for a Reese's Peanut Butter Cup. Definitely recommend trying the recipe if you like peanut butter. It's a simple recipe, so the recipes you find online should be pretty accurate.
If you go to New Orleans be sure to get a "Shrimp Po' Boy " sandwich. Stay awhile as New Orleans has great restaurants. I always head for Mr. B's Bistro, 201 Royal St. in the French Quarter for Gumbo Ya Ya ( a sausage & chicken gumbo) with a Brandy Milk Punch ( a thick milk shake with Brandy) for dessert. Used to go to a restaurant that made stuffed artichoke. They stuffed it with shrimp & crab meat. I almost forgot the beignets (deep fried dough covered in powdered sugar) at Cafe' du Monde also in the Quarter.
My mom isn't a huge fan of cake but she loved peach pie growing up in the deep south (right next to Georgia). So on her birthday every year I bake her a peach pie from scratch. I'm not a great cook, and I'm certainly not a baker of any renown, but I have gotten damned good at making fresh, from-scratch peach pies.
Hoosier here; yes, pork tenderloin sandwiches are a staple. As an aside, we have a strong Pennsylvania Dutch population here in Northeast Indiana. Earlier, when she was talking about Delaware's comfort food being slippery dumplings, which probably had their origin from the Pennsylvania Dutch who settled there, I think you might have misunderstood, and thought that she was taking about Pennsylvania's comfort food. The term Pennsylvania Dutch refers mostly to the Amish, and possibly Mennonites, who have settled in several states in the East and Midwest.
Lobster used to be so plentiful and considered a trash food it was served to prisoners in Alkatraz prison. It started getting served on trains out of necessity once and it became fancy food being served in all the posh restaurants or vice versa so as the popularity grew and availability went down, the price went up. Then it was a matter of size preference. I've eaten a 4 pound lobster once but I was trying to get an 8 pound lobster because I saw one in the case at the fish shop.
@@ExUSSailor A sailor's wisdom! When in a rush you can stop at a WAWA and grab a couple of buttered hard rolls to eat in the car. Other places in the country try to make hard rolls, but for some reason they can't be duplicated. I spoke with a baker in NC who is a Jersey transplant, and no matter how hard he tries he can't make them the same when out of state. He thinks it has something to do with the water.
@@lawrencedavis9246 Let's be honest. It's the pollution in NJ that makes everything from here taste better. Pork roll, tomatoes, corn, blueberries, cranberries...it's the toxins in our water, air and soil that give it that certain je ne sais quoi. (chef's kiss)
If I could send you Pork Roll/Taylor Ham, I would. It's delicious. Fried crispy there's nothing like it. The name absolutely starts fights here in New Jersey. See if you can get some online. You won't be disappointed.
I have ate at that place in Connecticut that serves the Steamed Cheeseburger several times. It’s really good actually and not as wet as you think. The gooey cheese is Vermont cheddar or it’s NY sharp but you can easily make this at home all you need is a pan and pour a little water at the bottom and cover the hamburger meat till it’s cooked well. The cheese can be melted with a saucepan and pour just a little bit of milk on the bottom and put your heat on low medium, a good roll like Ciabatta would be great, I would try Dublin Cheddar which I can only imagine a chefs kiss. Kerrygold is the best butter btw you are right. Aldi makes their own version.
Lobster used to be cheap because we didn't know how to cook it properly. The reason lobsters are boiled alive today is because when a lobster dies, its body releases a chemical that breaks down its tissues rapidly. Essentially, it starts rotting almost immediately. So, lobster cooked improperly, as it was always prepared back before we knew the secret to cooking it, tasted legitimately rotten. Now, it's so expensive because 1) the flavor is so good, and 2) because of the effort it takes to cook it properly. You have to keep the thing alive right up until you cook it, so that takes extra money and care not to kill the thing before it goes into the pot. Plus, you also have to ship them alive, which comes with its own complications.
Deep dish is amazing, but for tourists. The local neighborhood pizza joints locals eat at serve a distinctive style of thin crust. Turnabout Pizza in Lemont, IL, is the best pizza ever according to me, my brother, and a cousin of ours.
If you are ever in Oregon you have to try the marionberry pie or blackberry pie and the damn fine hazelnut coffee or hazelnut hot chocolate or hazelnut candy (anything with hazelnuts aka filberts). Be on the lookout for any tempting dish with wild mushrooms and sample all the great craft beers. If you really want to go native don't miss out on the smoked salmon and even smoked venison. Tillamook cheese, Umpqua ice cream, and Voodoo doughnuts are also local staples, but mileage may vary if they are extrordinary or only common fare. Apparently tater tots and corn dogs were invented here but I'm convinced that those taste equally delicious anywhere.
I’m from Colorado, and yes Green Chile is my favorite food by a wide margin. In a bowl, on a hamburger, smothering a burrito, it doesn’t matter. Green Chile, the stew, is properly just called Green Chile. It is made with green chiles from Hatch New Mexico. If anyone tells you green chiles from Pueblo, Colorado are better, they are either lying or wrong.
Chicken and "slippery dumplings" are the kind of chicken and dumplings my mom made. Her mom passed the recipe down to her, and she passed the recipe to me. I never liked the other kind, made with "drop dumplings," quite as much, although I will eat them. Another type of dumpling which I do like are the stuffed varieties, such as pierogi. I've paused the video during the part about slippery dumplings, so I don't know yet if down the line she mentions pierogi, but I'd be disappointed if she doesn't.
Hey Diane, love your channel! It’s so much fun seeing different aspects of the US through someone’s eyes who didn’t grow up here! I’ve never been to Marbella, but if you make it to Barcelona anytime soon, I can highly recommend a restaurant called 7 Portes. They have all different types of paella. I had a really good vegetarian paella when I was there.
diane, the apple cider donut uses fresh pressed apple juice, in america we call fresh pressed cloudy apple juice, apple cider, because of prohibition in the 1920s people couldn't make alcoholic apple cider so they called the fresh juice that, and renamed alcoholic apple cider, hard cider by the 1930-1940s. apple cider vinegar is not used at all in the donuts. glad you enjoyed the video and hope this changes your mind about trying apple cider donuts in the future the right way.
Burnt ends are absolutely delicious, but i can see Missouri claiming them since they are thought to originate at Arthur Bryants BBQ in Kansas City on the Missouri side. I figured Kansas' comfort food would be bierocks or chili and cinnamon rolls.
We have a smoker out back, and pork shoulder slow smoked for eight to twelve hours, then shredded with forks, is culinary paradise. I like sweet and spicy tomato barbecue sauce over the spicy vinegar base sauce, but my real sauce of choice is the South Carolina mustard based sauce.
I wanted to reply about CT’s steamed burgers not being super common but they are a great go to comfort food for eating out. I’d say for me a chowder or a clam fritter (clam cakes to the rest of New England) or some muscles.
The kind of Chippers shown in this video originated at Widman's Candy store in my hometown of Crookston, Minnesota, 20 miles from the border with North Dakota, but not in ND.
I’m in Nebraska and our state comfort food, the Runza, is just a variation on Eastern European pierogis. If you’ve had a pierogi in Europe, you know basically what a Runza tastes like. My fave on that list though has gotta be the lobster rolls. We have a few places in Omaha that sell them and they are so good!
Before there was Buffalo chicken wings, there was another Buffalo, NY specialty that can be found throughout WNY: The beef on 'weck sandwich. Thinly sliced roast beef is piled on a kummelweck roll and topped with horseradish. A kummelweck roll is a roll that is topped with kosher salt and caraway seeds.
Cattle drives were not common in Nevada. Mashed just seems to guess at things. Cattle need grasses to eat along the trail, and Nevada is a bit short on grazing land.
Lobster in the U.S. was originally used to feed the poor and feed prisoners on the cheap in U.S. jails. Also to feed to orphans and homeless on the coasts especially the eastern cost of the U.S. Also it was used for cheap meals at Inns and Bars to feed patrons on the cheap. With the Westward expansion of the U.S. and growing railroad access many more people started springing up in the interior of the country. This necessitated the feeding of the people on the trains for multi day train rides across the U.S. Seafood was extremely easy to get along the coasts and back in the day lobsters were unspeakably abundant. In the 1800's you could literally just walk along the beach and pick them up. This easy and cheap source to feed people especially on the trains lead to people on the interior becoming exposed to the food and really loving it. The trains would also dress it up fancy for the people on trains to give them a posh or upscale experience on the train. To the people inside America away from the coast this took on a more rare and upscale appearance. It was "foreign" food or "imported" food (from a long distance not another country). Fairly quickly it was starting to be seen as affluent food and worthy of the the rich (people using trains and in luxury cars on the train).
Huge "Pennsylvania" scrapple fan here, along with the similar Livermush found in western North Carolina. Will never have broad appeal with it's pork liver base, but the better kinds use more diverse ingredients.
would say that quite a few of these are actually wrong...tbh, I bet Hawaii isn't poke bowls but Spam. Montana Is not fry bread tacos...more likely flathead cherry pie or Huckleberry pie/cobbler.
I appreciate your love of trying new things. Last year I spent three months in Vietnam. They have some of the greatest flavors I've tasted. The best part you can get a 5-star hotel for $50 a night up to $65. I got an apartment for $300 a month. You can by for less than $1000 a month for everything.
Raise your hand if you're HUNGRY now .
Me 🙋♀️
🙋♀️
Hey, look! We're twins! 😄
A special hands-up to Michael for winning the pin today!
_(okay, put them down now)_
But seriously, the Truly butter is made by Glanbria (in Dublin). Sweet.crram and salt, but Lord it's delicious. 3000 family farms round Ireland contribute to it. Organic, grass fed
Apple cider doughnuts are made with apple cider, slightly fermented sweet apple juice with maybe some cinnamon, not apple cider VINEGAR, a different thing altogether. Though ACV is often used in baked beans, soups, stews and similar things. ACV is common in America. Almost every kitchen cupboard has it.
@@BrianMcCarthy-z9l Apple cider donuts are wonderful when still warm. We go to the orchards in the NC mountains every year for several bushels of apples _(the Arkansas Blacks can keep for a couple of months without becoming mealy),_ and bringing home fresh apple cider donuts is a treat. We have to account for the two hour drive home when we buy them, and get enough so some of them actually make it back to Charlotte.
We need to go very soon, as many of the businesses in that direction which survived the hurricane are asking people to please come and spend some money so they don't lose their businesses. Skytop Orchards is one of them.
Thank you! Exactly. They are decadent!
Checking…
Confirmed.
True apple cider is nothing more than pressed apples whole and unfiltered. Not fermented. Fremented is hard cider.
You need a trip to Yellowstone. I imagine it’ll make for quite the video.
The "burnt ends" of a brisket are like a heavenly meat . Charred on the outside, tender and juicy on the inside.
YES! like beef bacon...or something like that
brisket in the U.S is completely different than in the U.K. In the u.k it is a cheap cut of beef ,here in the U.S. IT IS INSANELY OVERPRICED.
@@davidkettell5726 which is a pretty recent phenomenon...I think...the proliferation of BBQ joints has skyrocketed briskit's cost
@@davidkettell5726 no, it is a cheap cut in the USA. One of the cheapest you can buy at a butcher in fact. About $3 per pound at my butcher. You have to buy the whole thing.
Sounds like my kind of meat!
As someone who lives in Georgia, I would say that our default comfort dessert is peach cobbler, not peach pie. Also, pecan pie is another favorite served at many functions.
Sounds great!!
I regret I can leave only one "like". And now I want some peach cobbler. *sigh*
Yeah, that video was poorly researched. In Illinois, as pretty much everywhere else, most people think Chicago Style pizza is bizarre, probably unsettling, and even nauseating to some. It's kind of an acquired taste.
Peaches are strongly connected to Georgia.
New York its brown sugar thrown over cheap white bread.
LOL, Apple Cider goes in the donuts, not apple cider vinegar.
Oops 😬
Cider and Donuts is a treat for children.
I am a New Englander, and clam chowder is very popular. It is not at all spicy. I absolutely love it. There was also a Manhattan clam chowder, which is tomato based and could have a very mild spicy kick.
the Maine spice in chowder is black pepper... obvious pun...
Clam chowder is a taste of heaven.
Sorry. I like to add hot sauce to my chowder.
There is also the clear one. Technically from CT but I’d say most people like the cream based chowder with oyster crackers (simple crunchy crackers that vaguely resemble an oyster)
@cassandradistin9699 I was born and raised in Connecticut, but I don't recall a clear one. I do prefer the New England clam chowder. Now I call Central Florida home and good New England Style Seafood is hard to find.
While Michigan is the origin of the coney dog we are also known for pasties and great pizza! Buddy's pizza was originally baked in forged-steel pans borrowed from local automotive plants ... effectively surplus car parts. It is what makes the thick crust of Detroit style pizza so light and crispy ;) .
I absolutely hate that this gets overlooked by videos like the one Diane is reacting to. we are so much more than fudge and coney dogs. Detroit style pizza is so good, and pasties are the absolute best. My Finnish grandmother used to make them from scratch, and I miss them so much.
@@Karatoona Lol ... I could have gone on ... there is Greektown and Mexican Village, along with large Russian and Korean communities here all serving very authentic food. We have it pretty good here :) .
In Kentucky, the hot brown sandwich is definitely a thing, but it's kind of isolated to central KY around Lexington. It's rare to see them on menus around the rest of the state. I figured it would be fried chicken because of Col. Sanders.
The hot brown was created in Louisville so you definitely see it away from Lexington. I would say it is everywhere in the state but it is known and enjoyed through a lot of Kentucky.
From Kansas City here. Burnt ends looked like scraps, but the "bark" or blackened piece on the outside of the meat isn't ashy or burned tasting. If the burnt ends are cooked correctly they can be the juiciest part of the meat.
@@Jason-KCMO joes ftw!
Actually Iowans claim the Pork tenderloin too. We have a ton of pig farms and have the best Pork T’s. Many of us have to have our Strawberry Rhubarb Pie.
Yes!!! Burnt ends are the best. I'm in Kansas City and fights have been started over who's the best.
Joes. Or, when they have their shit together, jack stack.
The secret to making Pulled Pork at home, for me at least, is you take a small frozen pork shoulder, throw it in a Crock Pot (slow cooker) on Low, add 1 Cup of water, and leave it for 8 hours. Its the perfect throw it on to cook and go to work type of dinner. After 8 hours, rip it all up, drain any excess juice, and add Sweet Baby Ray's BBQ sauce and mix. Toast some rolls in the oven and boom! Pulled Pork Sandwich dinner.
Try it with apple cider vinegar (not for donuts) instead of water sometime. Adding some red pepper flakes is a good option as well. Either or both will add a couple layers of flavor.
Use the instant pot. It comes out more tender and not as stringy
Green Chile is New Mexico but the Land of Enchantment has such an amazing abundance of its own cuisine it can afford to loan Green Chile Stew to its. Northern neighbor.
I grew up eating pork tenderloin sandwiches in Iowa, and they are still a big deal there today. One sandwich that was created in Iowa is the "Maid Rite" sandwich, which is hamburger that is steamed until it crumbles and then served up in a bun, usually with your choice of ketchup, mustard, pickle, and onion.
"Burnt Ends" is delicious if cooked well.
9:40 sweet corn fresh off the stalk is surprisingly good & better than store bought
It is also, IMHO, best prepared by roasting in its husk (rather than boiling), and best served *plain* - no salt, no butter, no chili powder (a common condiment in Mexico, where street vendors serve corn on the cob) - nothing to interfere with the delicate, grassy taste of the corn itself.
Corn on the cob has to be eaten as fresh as you can get it; old-timers used to say that the best way was to take your cooking method out into the cornfield, and cook the ears of corn immediately after picking. I eat as much corn as I can get during the season (roughly March-November here, about 30 miles away from Northern California truck farms), but I always eat it on the day I buy it, knowing it was picked that morning. There will be more corn tomorrow.
The problem with the description in the video is that Iowa is the leading producer of field corn. That is very different from sweet corn. People don't eat field corn, but pigs do.
I grow my own sweet corn and off the stalk, into the pot straight away is the best food on this earth! Followed very closely by home grown potatoes. Then there's home grown chillies, garlic, beets, squash.............hmmmmmm
The po-boy was invented in New Orleans; that's really my only gripe with the Mashed video. They are popular in MS, however, especially near the coast. I suppose I would have said gumbo instead of jambalaya, but both are wonderful dishes. ^_^
As a North Carolinian, I can confirm that pulled pork is amazing.
Georgia does not do peach pie. They do peach cobbler here. There definitely is a difference.
A dumpling in the instance of chicken and dumplings. Is a fluffy biscuit dough that instead of being baked is dropped into boiling chicken soup. Think of it a bit like gnocchi but a little fluffier. There is another variation where the dough is rolled out more like a thick noodle.
I had shrimp and chicken jambalaya for dinner tonight. If you're ever in the Wolverine State, try Coney Dogs, Detroit Style pizza, and Bumpy Cake. Detroit style pizza is pizza built in reverse. You have the crust,, then toppings, then the cheese that goes over the crust to give it a nice crispiness, then you have the sauce. It's hearty. I see they covered coney's, don't eat it with ketchup, Lafayette Coney Island and American Coney island are in business, and are separated by a wall. The difference is in the onions that both restaurants use. American Coney Island uses yellow onions, while Lafayette uses vidalia onions. Bumpy cake is a chocolate cake with rich, vanilla buttercream bumps, and then covered in a chocolate ganache. It's a staple at every party, picnic, and holiday I've ever gone to. Plus, try Mackinaw Island fudge ice cream!
During my 24 years of growing up in Chicago, the Italian Beef sandwich was the comfort food. The various pizzerias that made the deep dish style were popular and well enjoyed, yes... but not comfort food.
I spent 2 years in Colorado in the early 90's when the migration from California was just beginning. Chile Verde was not a thing then. I don't know that any specfic food was considered a comfort food while I was there, and with the influx of the CA folks, I guess the green stuff has taken over in the interveining 30 years. ;-)
I also lived in Idaho for a year, and either mashed potatoes and gravy or a big old baked potato were the comfort foods there. I've never even heard of finger steaks before. That said, I lived smack dab in the middle of potato country in the north-eastern part of the state, and the vid mentioned that finger steaks were more of a Boise thing (Boise is on the west side of the state and is more than 4 hours drive away (300 miles/500 km) from where I lived). Still and all, that makes them a regional food, not a state food, IMO. :P
i've been in Utah for 25 years now and... yeah, "funeral potatoes" are definitely the comfort food here.
Scrapple an unidentified frying object.
I lived in PA 21 years. Never tried scrapple. Less popular than this video suggests.
Scrapple is featured in a song on Bloodhound Gang's first album. Not complimentary, but moreso than the next subject mentioned.
Scrapple is also made and eaten in Delaware, probably due to the Amish community. It is good fried until it is crispy on the outside and slightly soft inside. At many eating places, it is an alternative breakfast meat to bacon, sausage, or ham.
@@paulkarch3318 Scrapple is made from odds and ends, like many other good things. Here in California we have Mexican chorizo, which tastes good cooked with eggs but the ingredients must never be discussed. Just know that no part of the pig, except the "Oink!", is inedible if spiced or cooked right.
The Jucy Lucy is what we're the most proud of, but without question the real answer is hotdish
Apple cider and apple cider vinegar are very different! Apple cider donuts are the best! I live in upstate NY and am in Vermont quite often, and both states have amazing places to get them (New Hampshire, as well!)
Thanks for the reaction! Have you reacted to James Blunt "Monsters" video/song?? Just in time for Halloween! Would love to hear your thoughts on it!
The apple cider donuts are not make with apple cider vinegar----they are made with apple cider. Apple cider is very sweet and has a strong apple flavor.
while we use apple cider vinegar to clean our bathrooms
Apple cider is apples with skins. apple juice is apples without skins. Who puts vinegar in their apple cider? Apple cider vinegar is made from apples but its normally used for cooking. cabbage, spinach, heard of people using vinegar it to make homemade buttermilk, but don't think its apple vinegar.
Since I went keto, I literally eat whole sticks of Kerrygold like candy bars. Delicious.
Burnt Ends... got that Good Carmelization of the meat.
burnt ends are worth the trip to Kansas City alone. They are SOOOOOOO good!
Most bison nowadays are cattle/ bison hybrids. It’s to give them some sort of protection against disease. Bison meat is maybe 10% fat maximum so the chef has to add lots of fat to get it just right, it’s usually ground pork that’s added.
This is one of those videos where a lot comments are going to say: “ I’m from (insert state) and we (choose one) always/sometimes/never eat that”
Hopefully
I live in Pennsylvania,and scrapple is disgusting,imo.
Hello Diane
Hawaii is considered a Polynesian set of Island which also go influenced by the Japanese and other Asian countries.
No, most times chowder is NOT spicy!
Apple cider is closer to apple juice NOT vinegar. Hence, it is syrupy sweet not acidic or "briny".
Mi mum - from Tidewater [Google it] Virginia, USA used to make a one cast iron pan "Apples, Sausage [ ground Sage pork] and beans [baked]." OH MY.
Yes, there are lots of descendants of German immigrants in Indiana. And pigs. It's almost like a comtest to have the largest tenderloin on a "tiny" bun. And CFS (Chicken Fried Steak) is a treat I have to eat sparingly.
Edited to say "descendants of German immigrants."
Hi Diane! Great video! I moved from upstate NY to North Carolina almost 30 years ago, and I very quickly grew to love pulled pork, or "barbecue," as it's often called! 😋 If you had barbecue in Texas, it was most likely beef. It could have been pork, but probably not. Here in NC, barbecue is always pork, but in Texas, beef is king!
You don't like seafood, but try clam chowder anyway. It's like cream of potato soup with clams which doesn't change the flavor. It's great on a cold day.
I am a proud member of the Diane Converted Me To Kerry's Irish Gold Butter Club!
Me too! Now my sister is hooked on it
I love Kerry Gold butter. It’s the only kind I buy. It’s a bit more expensive here in the USA, because it’s imported, but it’s more than worth the price.
Clam chowder is pronounced "chowdah" because of the local accents (we don't pronounce R's). Variants are New York style, which uses a tomato base for a red color. New England style users cream and is white. Rhode Island style doesn't use either and has a clear sauce.
Rhode Island's stuffies, fun side story. The clams we use we call "quahogs", like the name of the town in Family Guy. We also have clam cakes which are like fried apple fritters, only with chunks of clams for a nice salty sweet treat by the shore. We also have coffee milk, which is made from milk plus a syrup made from coffee and sugar, similar to chocolate syrup if you are familiar with that.
Thank you Diane for all your great videos! I never miss one
Quirks make you weird, and weird makes you awesome. At least, that's what I tell myself.
On the apple cider donuts, they're made with apple cider and not apple cider vinegar. Basically, just straight unfiltered apple juice. Apples are the best part of fall. I'm actually trying to build up an orchard here on the farm just to have access to more fresh apples.
As a Wisconsin man, my comfort food is Cheese curds. I love the. Deep fried or cold. The squeakiness determines how fresh the cheese curds are.
Oooh learning stuff n things
I am from California but have spent over a year in Bristol/Pleasant Prairie. Nice people but so hot and sweaty, not the people just the weather.
I lived in wisconsin for a little over a year and worked in a restaurant that made beer battered cheese curds, among other great food. I miss it. That and the beer. If you like comfort food, Wisconsin is a must visit
@@booqueefious2230 What are beer battered cheese curds?
@@digitaldirt7773 In order to fry a cheese curd it requires being dipped in a batter similar to fried fish. The beer is mixed with flour and then deep fried in boiling oil.
My personal comfort food can be split into two categories sweet and savory for sweat its a peanut butter Nutella banana and jet puff marshmallow cream sandwich on potatoe bread. For savory its creamed eggs on toast which is a country gravy with ground sausage in it and then you hard boil eggs and then cut them into pieces and mix them into the gravy served on top of toast (best if you rip up the bread)
As a Colorado Native; I can confirm that Green Chilli is Awesome. My Sister's is out of this world good.
Also I have never heard anyone refer to us as Greenies.
Colorado native here. Coloradans are widely called "Greenies" in neighboring states, especially in Wyoming, called "Greenies" because of the green Colorado vehicle license plates. Having also lived in Wyoming, their referring to Coloradans as "Greenies" is not a complimentary term. Also, in Colorado and New Mexico, chile is spelled with an "e", not an "i". Transplanted Midwesterners spell it with an "i." And, chile peppers are more of a staple in New Mexico than in Colorado. The official "State Question" in New Mexico is "red or green?," referring to the color of chile that one prefers. "Christmas" is asking for red and green chile together. New Mexican food (which is NOT traditional Mexican food) has Colorado Mexican food beat by a mile. "Comfort" food in New Mexico would be green chile stew or a green chile cheeseburger.
Montanan here. I wish Indian tacos were as ubiquitous as the video implies because they or just fry bread in general, are one of my favorite comfort foods. Don’t limit fry bread to tacos, it can be adapted into most meals. Truth is that unless you’re on a rez they are hard to find and not very good. Basically you’ve got to make your own. I’d say that better candidates for Montana would be bison or elk meat, pork chop/tenderloin sandwiches, Reuben sandwiches or pasties.
I recommend reacting to George Motz the burger scholar. He takes Chef Alvin to the Connecticut restaurant where it was invented.
San Diego is definitely known for fish tacos, but I would argue the statewide comfort food would probably be avocado toast, the stereotype of the California liberal....and having grown up in the San Francisco Bay Area, we do eat that, and it's very good! 🙂 Avocado is good on pretty much anything 🙂
I have had most of them. I have a few that on my all time list, chicken fried steak, Juicy Lucy, prime rib, the three pies, burnt ends and pulled pork. Scrapple is like haggis without it being put in a stomach to cook, it is scraps with oats or other grain
Indian fry bread may be available anywhere there is a large Native American population, but it originated with the Navaho people in New Mexico. They were forcefully relocated a number of times, and the meager commodities given to sustain them included flour and lard that you can make into frybread. Very versatile to use, but not found outside the Southwest.
Hi Diane! "Burnt ends" aren't truly burned to a crisp or anything that harsh. They're pure meat (the ones I've had weren't fatty or "gristly" or anything) and are cooked/smoked with seasonings. They're juicy and dee-lish!
Another staple comfort food in Missouri, specifically around St. Louis, is gooey butter cake. Very rich and tasty!
As someone who lived his fair share of years in Ohio, I can say that Buckeyes are delicious. It's like if your grandmother had her own recipe for a Reese's Peanut Butter Cup. Definitely recommend trying the recipe if you like peanut butter. It's a simple recipe, so the recipes you find online should be pretty accurate.
Here in Washington, the Apple State, Apple Pie with a slice of cheddar cheese melted on it, or Smoked Salmon are the true comfort foods.
Weird that they picked the Juicy Lucy for Minnesota, which is served at one specific restaurant, instead of Tater Tot Hotdish.
The apple cider donut is not made with vinegar, it is made with what you call in Ireland soft or nonalcoholic apple cider drink
Apple Cider is a hot drink during Fall. Apple cider vinegar is for cooking not drinking.
If you go to New Orleans be sure to get a "Shrimp Po' Boy " sandwich. Stay awhile as New Orleans has great restaurants. I always head for Mr. B's Bistro, 201 Royal St. in the French Quarter for Gumbo Ya Ya ( a sausage & chicken gumbo) with a Brandy Milk Punch ( a thick milk shake with Brandy) for dessert. Used to go to a restaurant that made stuffed artichoke. They stuffed it with shrimp & crab meat. I almost forgot the beignets (deep fried dough covered in powdered sugar) at Cafe' du Monde also in the Quarter.
The Key Lime Pie crust is traditionally made with oats.
My mom isn't a huge fan of cake but she loved peach pie growing up in the deep south (right next to Georgia). So on her birthday every year I bake her a peach pie from scratch. I'm not a great cook, and I'm certainly not a baker of any renown, but I have gotten damned good at making fresh, from-scratch peach pies.
Colorado green chili breakfast burritos FTW!
A Jucy Lucy is a Minneapolis/St/ Paul favorite. In out-state Minnesota, a Tatar-Tot hotdish is a comfort food.
I just had a smoked ground pork and tater tot Sheppards pie.
Toasted ravioli is wonderful
Toasted ravs, cracker thin pizza topped with provel, and a cube of gooey butter cake!
You're much more likely to find peach cobbler in Georgia than the pie, but close enough.
We have a lot off very good comfort food in Amerrica.
Hoosier here; yes, pork tenderloin sandwiches are a staple.
As an aside, we have a strong Pennsylvania Dutch population here in Northeast Indiana. Earlier, when she was talking about Delaware's comfort food being slippery dumplings, which probably had their origin from the Pennsylvania Dutch who settled there, I think you might have misunderstood, and thought that she was taking about Pennsylvania's comfort food. The term Pennsylvania Dutch refers mostly to the Amish, and possibly Mennonites, who have settled in several states in the East and Midwest.
Lobster used to be so plentiful and considered a trash food it was served to prisoners in Alkatraz prison.
It started getting served on trains out of necessity once and it became fancy food being served in all the posh restaurants or vice versa so as the popularity grew and availability went down, the price went up. Then it was a matter of size preference. I've eaten a 4 pound lobster once but I was trying to get an 8 pound lobster because I saw one in the case at the fish shop.
It was also fed to slaves in the confederate states
A pork roll, egg, and, cheese on a hard roll is the BEST hangover cure in the world!!!
PEC SPK and a cup of diner coffee at 0300. Good times.
@@ExUSSailor A sailor's wisdom! When in a rush you can stop at a WAWA and grab a couple of buttered hard rolls to eat in the car.
Other places in the country try to make hard rolls, but for some reason they can't be duplicated. I spoke with a baker in NC who is a Jersey transplant, and no matter how hard he tries he can't make them the same when out of state. He thinks it has something to do with the water.
@@lawrencedavis9246 Let's be honest. It's the pollution in NJ that makes everything from here taste better. Pork roll, tomatoes, corn, blueberries, cranberries...it's the toxins in our water, air and soil that give it that certain je ne sais quoi. (chef's kiss)
If I could send you Pork Roll/Taylor Ham, I would. It's delicious. Fried crispy there's nothing like it. The name absolutely starts fights here in New Jersey. See if you can get some online. You won't be disappointed.
I have ate at that place in Connecticut that serves the Steamed Cheeseburger several times. It’s really good actually and not as wet as you think. The gooey cheese is Vermont cheddar or it’s NY sharp but you can easily make this at home all you need is a pan and pour a little water at the bottom and cover the hamburger meat till it’s cooked well. The cheese can be melted with a saucepan and pour just a little bit of milk on the bottom and put your heat on low medium, a good roll like Ciabatta would be great, I would try Dublin Cheddar which I can only imagine a chefs kiss.
Kerrygold is the best butter btw you are right. Aldi makes their own version.
Glad you enjoyed our cheese curds Diane. Cheers from WI.
If you're trying apple cider vinegar for health reasons, mix it with something. Like organic apple juice.
Lobster used to be cheap because we didn't know how to cook it properly. The reason lobsters are boiled alive today is because when a lobster dies, its body releases a chemical that breaks down its tissues rapidly. Essentially, it starts rotting almost immediately. So, lobster cooked improperly, as it was always prepared back before we knew the secret to cooking it, tasted legitimately rotten. Now, it's so expensive because 1) the flavor is so good, and 2) because of the effort it takes to cook it properly. You have to keep the thing alive right up until you cook it, so that takes extra money and care not to kill the thing before it goes into the pot. Plus, you also have to ship them alive, which comes with its own complications.
Deep dish is amazing, but for tourists. The local neighborhood pizza joints locals eat at serve a distinctive style of thin crust. Turnabout Pizza in Lemont, IL, is the best pizza ever according to me, my brother, and a cousin of ours.
If you are ever in Oregon you have to try the marionberry pie or blackberry pie and the damn fine hazelnut coffee or hazelnut hot chocolate or hazelnut candy (anything with hazelnuts aka filberts).
Be on the lookout for any tempting dish with wild mushrooms and sample all the great craft beers. If you really want to go native don't miss out on the smoked salmon and even smoked venison.
Tillamook cheese, Umpqua ice cream, and Voodoo doughnuts are also local staples, but mileage may vary if they are extrordinary or only common fare.
Apparently tater tots and corn dogs were invented here but I'm convinced that those taste equally delicious anywhere.
I’m from Colorado, and yes Green Chile is my favorite food by a wide margin. In a bowl, on a hamburger, smothering a burrito, it doesn’t matter. Green Chile, the stew, is properly just called Green Chile. It is made with green chiles from Hatch New Mexico. If anyone tells you green chiles from Pueblo, Colorado are better, they are either lying or wrong.
Slippery noodles sounds like what in Pennsylvania as chicken pot pie.
I’m with you on the love of cheese! Yummy 😋
Chicken and "slippery dumplings" are the kind of chicken and dumplings my mom made. Her mom passed the recipe down to her, and she passed the recipe to me. I never liked the other kind, made with "drop dumplings," quite as much, although I will eat them.
Another type of dumpling which I do like are the stuffed varieties, such as pierogi. I've paused the video during the part about slippery dumplings, so I don't know yet if down the line she mentions pierogi, but I'd be disappointed if she doesn't.
Hey Diane, love your channel! It’s so much fun seeing different aspects of the US through someone’s eyes who didn’t grow up here! I’ve never been to Marbella, but if you make it to Barcelona anytime soon, I can highly recommend a restaurant called 7 Portes. They have all different types of paella. I had a really good vegetarian paella when I was there.
diane, the apple cider donut uses fresh pressed apple juice, in america we call fresh pressed cloudy apple juice, apple cider, because of prohibition in the 1920s people couldn't make alcoholic apple cider so they called the fresh juice that, and renamed alcoholic apple cider, hard cider by the 1930-1940s. apple cider vinegar is not used at all in the donuts. glad you enjoyed the video and hope this changes your mind about trying apple cider donuts in the future the right way.
Sour cream potatoes! We only call it funeral potatoes cause it's always brought to funerals.
Burnt ends are absolutely delicious, but i can see Missouri claiming them since they are thought to originate at Arthur Bryants BBQ in Kansas City on the Missouri side. I figured Kansas' comfort food would be bierocks or chili and cinnamon rolls.
Fight fight fight!!!
@@DianeJennings 😋👊🤯
We have a smoker out back, and pork shoulder slow smoked for eight to twelve hours, then shredded with forks, is culinary paradise. I like sweet and spicy tomato barbecue sauce over the spicy vinegar base sauce, but my real sauce of choice is the South Carolina mustard based sauce.
The apple cider is sweet - before it turns to vinegar it usually ferments and turns into "hard cider", meaning with alcohol like wine.
Lol, that girl can talk fast.😀👍🇺🇲.
I always use a knife and fork if it's messy, I don't care what people think : ) Also in Wisconsin, Brat's are delicious !
Also what you call chips in the UK and Irland we call JoJo's like a quartered potato thats been fried or baked
We bought our first Kerrygold a couple of weeks ago and love it!
I wanted to reply about CT’s steamed burgers not being super common but they are a great go to comfort food for eating out. I’d say for me a chowder or a clam fritter (clam cakes to the rest of New England) or some muscles.
The kind of Chippers shown in this video originated at Widman's Candy store in my hometown of Crookston, Minnesota, 20 miles from the border with North Dakota, but not in ND.
I’m in Nebraska and our state comfort food, the Runza, is just a variation on Eastern European pierogis. If you’ve had a pierogi in Europe, you know basically what a Runza tastes like. My fave on that list though has gotta be the lobster rolls. We have a few places in Omaha that sell them and they are so good!
Being from Colorado...I absolutely love homemade green chili.
Before there was Buffalo chicken wings, there was another Buffalo, NY specialty that can be found throughout WNY: The beef on 'weck sandwich. Thinly sliced roast beef is piled on a kummelweck roll and topped with horseradish. A kummelweck roll is a roll that is topped with kosher salt and caraway seeds.
Cattle drives were not common in Nevada. Mashed just seems to guess at things. Cattle need grasses to eat along the trail, and Nevada is a bit short on grazing land.
Lobster in the U.S. was originally used to feed the poor and feed prisoners on the cheap in U.S. jails. Also to feed to orphans and homeless on the coasts especially the eastern cost of the U.S. Also it was used for cheap meals at Inns and Bars to feed patrons on the cheap. With the Westward expansion of the U.S. and growing railroad access many more people started springing up in the interior of the country. This necessitated the feeding of the people on the trains for multi day train rides across the U.S. Seafood was extremely easy to get along the coasts and back in the day lobsters were unspeakably abundant. In the 1800's you could literally just walk along the beach and pick them up. This easy and cheap source to feed people especially on the trains lead to people on the interior becoming exposed to the food and really loving it. The trains would also dress it up fancy for the people on trains to give them a posh or upscale experience on the train. To the people inside America away from the coast this took on a more rare and upscale appearance. It was "foreign" food or "imported" food (from a long distance not another country). Fairly quickly it was starting to be seen as affluent food and worthy of the the rich (people using trains and in luxury cars on the train).
Huge "Pennsylvania" scrapple fan here, along with the similar Livermush found in western North Carolina. Will never have broad appeal with it's pork liver base, but the better kinds use more diverse ingredients.
would say that quite a few of these are actually wrong...tbh, I bet Hawaii isn't poke bowls but Spam. Montana Is not fry bread tacos...more likely flathead cherry pie or Huckleberry pie/cobbler.
I appreciate your love of trying new things. Last year I spent three months in Vietnam. They have some of the greatest flavors I've tasted. The best part you can get a 5-star hotel for $50 a night up to $65. I got an apartment for $300 a month. You can by for less than $1000 a month for everything.
Apple cider donuts don't have vinegar in them. They are sweet and amazing