Author Topic: Favorite regional food (Read 1426 times)

Nifty · « **Reply #45 on:** August 20, 2002, 03:52:26 PM »

Rip, I'm not talking about the Ste. Michelle reserves ($35+)! Just the basic $10-$15 bottles of chardonnay.

hehe, besides, why drink wine when I've got my home brew!!!

Going through some Honey Porters now. The Cherry Stout should be ready for drinking this weekend.

straffo · « **Reply #46 on:** August 20, 2002, 04:37:46 PM »

No need for a restaurant Rip I've a wife you're safe from bacchelor's kind of food

Charon · « **Reply #47 on:** August 20, 2002, 05:27:37 PM »

Quote

The Cherry Stout
Nifty

I'm a big stout fan, but I can only imagine. Have you brewed this before? Heavy and rich with a sweet edge to cut the bitter?

Charon

CyranoAH · « **Reply #48 on:** August 20, 2002, 05:45:30 PM »

Phew where do I start, not to brag, but we do have quite a lot to choose from, and ranging from delicious upwards.

- Gazpacho (cold veggie soup)
- Spanish Omelette
- Paella
- Arros negre
- Fideuà
- Jabugo Ham
- Fuet (some kind of saucisson)
- Botifarra amb allioli (beef sausage with local garlic sauce)
- Andalusian small calamari
- and a long etc...

Feel free to come here to check if what I say is true, you won't regret it

Daniel

HFMudd · « **Reply #49 on:** August 20, 2002, 05:48:39 PM »

Coffee...

Epsilon 5 · « **Reply #50 on:** August 20, 2002, 05:50:47 PM »

Quote

Originally posted by loser

hells yeah, nothing like covering all food groups in one sitting.

poutine is the ultimate meal. And with the 3000 calories and 50 grams of fat in one plate you dont have to eat for days!

It's missing the second group about fruits and vegs .. but drink some orange juice and you're set

When I take one, I take it big

Braz · « **Reply #51 on:** August 20, 2002, 06:58:02 PM »

Sushi for me please,

If I was in Austin, it'd be County Line BBQ, but I've learned to love me some raw fish.

Spicy tuna handrolls, shrimp tempura with peanut sauce, washed down with lashings of ice cold Asahi beer. Mumm.

Dinner sounds good at Rips and Nifty's house. I'd bring some Kali wines for a taste off!

Damn... now I'm hungry.

loser · « **Reply #52 on:** August 20, 2002, 07:15:39 PM »

Quote

Originally posted by Epsilon 5

It's missing the second group about fruits and vegs .. but drink some orange juice and you're set

When I take one, I take it big

Les pommes de terre ne sont pas de légume?

eskimo2 · « **Reply #53 on:** August 20, 2002, 07:17:18 PM »

Tomatos and other stuff right out of the garden.

eskimo

Toad · « **Reply #54 on:** August 20, 2002, 08:07:18 PM »

Kansas City BBQ!

Sure, you can do it yourself.. but when you're out drinking it's great to hit one of these:

1. Jack's Stack
2. Haywards
3. Zarda
4. Gates
5. KC Masterpiece
6. Arthur Bryants

.......... in that order too!

whgates3 · « **Reply #55 on:** August 20, 2002, 08:08:06 PM »

good east coast pizza...i've been out west for ~8 years (Tucson & Portland, mostly) w/out encountering the real deal

thrila · « **Reply #56 on:** August 20, 2002, 09:02:01 PM »

I love pasties, i grew up on the things.

I really enjoy a cream tea too......mmmmmmmmmm.....

midnight Target · « **Reply #57 on:** August 20, 2002, 09:41:41 PM »

Quote

Originally posted by thrila
I love pasties, i grew up on the things.

Now wait a minute there mister! When you say Pasties do you mean those pie like things with meat and turnips and other root vegetables baked inside? Because that happens to be one of my wifes childhood favorites, but she is from the UP of Michigan.

She says they used to make Pasties for the miners to take down into the mines (iron ore). Frankly I can't stand the things.

Vulcan · « **Reply #58 on:** August 20, 2002, 10:20:23 PM »

Bluff Oysters: http://www.bluff.co.nz/html/oystering.htm

Whitebait Fritters: http://www.fishing.net.nz/editorial/index.cfm?view=yes&editorialID=232

Paua (I think you guys call it Abalone).

lord dolf vader · « **Reply #59 on:** August 20, 2002, 11:21:51 PM »

mongolian BBQ

if you have had it you know what i mean .

i havent seen a resturaunt. its like a chain since i was in the navy . my mouth is watering thinking about it.