You insult Pennsylvanians sir!
Anyone true Pennsylvanian knows that the definitive Pennsylvania food item is Wet Bottom Sho-Fly Pie!
Their Foodspin archive is worth a bookmark as well.
Minnesota - Fresh, still flopping in the pan, fried in bacon grease on the shore walleye.
20. Texas-style barbecue brisket (Texas)
“Beyond the smoky tastiness of all barbecue, the virtues of the Texas-style barbecue brisket are as follows: It is very large. The end.”
If you have a BBQ brisket that has a smoky taste, you are doing it wrong.
Agreed with a large number of them....Only gripe is with the Colorado dish...NEVER would a chocolate chip cookie be the signature dish. A true Coloradoan will tell you that the signature dish is a black and blue steak....Colorado raised of course and dry aged before cooking (that’s grilling to the rest of the world)
The Chicago deep dish meat and cheese pie is good, but does not deserve to either be called “pizza’ or be #1 on this list. Also, NC BBQ over STL or Memphis? Ridiculous.
The pork tenderloin from Indiana is also under-rated. It’s a “never miss” item for me when I’m out that way.
Ugh—Chicago-style pizza at #1, over the likes of crab cakes and jumbo?
Then a Maine lobster roll all the way down at #24, just below Hawaii’s spam breakfast and above Montana’s bull testicles?
What kind of heathen dared take on the task of this list without, apparently, sufficient tatebuds to differentiate between hot dogs at #11 and the first barbeque dish pulling up at #13?
Say the name "Kentucky" to anyone anywhere in the world and unless they're aboriginal pygmies living on grubs and monkey droppings in the rain forest they will respond with "fried chicken".
The real thing, not the pressure cooked grease balls the Colonel has made so world famous, has two not-so-secret herbs and spices, salt and pepper, brined chicken double flour coated, fried in lard in a cast iron skillet. The aroma alone tells everyone within a mile of the kitchen that dinner's a'cookin'.
bttt
That would be "Casino comp" -- whatever is on the menu that you like in the place that comped your dinner so you would gamble there.
“9. Stacked enchilada with green chile (New Mexico)”
Though NM enchiladas are superb, it is New Mexico chile that is to die for! The question shall always remain “red or green?”
Wow, Ted’s steamed cheeseburgers are really freakin good, and it’s ranked last?
Obviously the author has never tried them.
I figured Chicago would be “Four Fried Chickens and a Coke”.
The Maine meal is not the lobster roll but instead the Boiled Lobsta Dinna’ which includes drawn butta, roll, and chowda and corn on the cob. Steamers are also included. Tasty and top of the list.
I notice a lack of California signature foods
At least in northern California you can go with abalone, artichoke, dungeness crab, sour dough bread (unlike any other in the world), ollalie berry pie, any great Napa or Sonoma wine, Humboldt Fog cheese
to name a few GREAT dishes
Scrapple is disgusting.
I make the best chili on the planet, bar none.
INCOMING!
Yes, I've posted the receipt [and many FReepers have eaten it...and lived].
5.56mm
The story gets South Dakota’s signature dish totally wrong. Chislic is traditionally made from lamb or better still mutton...and old ewe preferred. Old timers used to use at least some sheep tallow in the deep fat frying oil, but most now use peanut oil. Chewy...yes, but tasty and best washed down with cold beer. Recently some have cooked their chislic on a BBQ grill or even use beef or venison...poor substitutes for the real thing. Note chislic is largely an eastern South Dakota thing. Once you cross the Missouri river, local ranchers would not be too happy to see beef cooked that way.
West Virginia’s food should be Pepperoni Rolls not Hot Dogs.