The place to share culinary tips and advice
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nclawnguy
- Posts: 2808
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- Location: Piedmont Region of NC
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by nclawnguy » March 4th, 2015, 7:12 pm
crabgrass wrote:I grew up in Connecticut (west of the CT river, which is the general dividing line between NY/Boston, Giants/Pats, Yankees/Red Sox. My brother moved to Boston and inexplicably became a Red Sox fan. We debated salary cap at one point. He said, "Jim, rooting for the Yankees is like rooting for... Microsoft or Exxon". I replied, "Tom, then that means that rooting for the Red Sox is like rooting for Oracle or Shell".
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From CT as well and my brother became a Sox fan and later a pats fan (he grew up a skins fan) after marrying a sox fan and moving to MA. Don't get it, I could never switch team alliances. I'm Yanks, Giants and Uconn basketball, Notre Dame football.
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HoosierLawnGnome
- Posts: 9591
- Joined: May 22nd, 2013, 5:59 pm
- Location: Indianapolis, Indiana
- Grass Type: Blueberry KBG
- Lawn Size: 1 acre-2 acre
- Level: Advanced
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by HoosierLawnGnome » March 4th, 2015, 7:49 pm
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andy10917
- Posts: 29741
- Joined: February 23rd, 2009, 10:48 pm
- Location: NY (Lower Hudson Valley)
- Grass Type: Emblem KBG (Front); Blueberry KBG Monostand (Back)
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by andy10917 » March 4th, 2015, 10:11 pm
I'm in Indy right now, and I had lunch at a place that brought me a spoon for mashed potatoes. I was like "what's this for, and can I get a fork please?". The waitress looked at me like I was clueless. Is that an Indy thing?
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HoosierLawnGnome
- Posts: 9591
- Joined: May 22nd, 2013, 5:59 pm
- Location: Indianapolis, Indiana
- Grass Type: Blueberry KBG
- Lawn Size: 1 acre-2 acre
- Level: Advanced
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by HoosierLawnGnome » March 4th, 2015, 10:21 pm
andy10917 wrote:I'm in Indy right now, and I had lunch at a place that brought me a spoon for mashed potatoes. I was like "what's this for, and can I get a fork please?". The waitress looked at me like I was clueless. Is that an Indy thing?
Mashed potaties with a fork??? I don't think so. I never eat them with a spoon - I would have asked for a fork too.
Where was it?? WEIRD
And welcome to the Hoosier state
for good grass downtown check out victory field - minor league sports turf manager of the year - or ELI Lilly's soccer field inside their campus....
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oze
- Posts: 881
- Joined: September 12th, 2014, 1:56 pm
- Location: Fort Wayne, Indiana 46804
- Grass Type: Northern mix transitioning to Regenerating Perennial Ryegrass
- Lawn Size: 3000-5000
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by oze » March 5th, 2015, 7:59 am
andy10917 wrote:I'm in Indy right now, and I had lunch at a place that brought me a spoon for mashed potatoes. I was like "what's this for, and can I get a fork please?". The waitress looked at me like I was clueless. Is that an Indy thing?
C'mon, everyone knows you eat mashed potatoes with a spork!
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bpgreen
- Posts: 3873
- Joined: January 3rd, 2009, 2:28 am
- Location: Utah (Wasatch Front)
- Grass Type: Western, Streambank, Crested wheatgrass in front (with blue grama added in the heckstrips), sheep fescue in back; strawberry clovetr in both
- Lawn Size: 3000-5000
- Level: Experienced
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by bpgreen » May 30th, 2015, 1:22 am
I think some of the Hoosiers here are confusing midwest and Indiana. I grew up in Illinois and Iowa and pork tenderloins and euchre are both very common in those two states.
As for regional idiosyncrasies, I doubt if you'll find fry sauce (usually something similar to catsup/ketchup and mayonnaise, but every restaurant has its own recipe) outside the Intermountain west, but even McDonald's has it here.
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oze
- Posts: 881
- Joined: September 12th, 2014, 1:56 pm
- Location: Fort Wayne, Indiana 46804
- Grass Type: Northern mix transitioning to Regenerating Perennial Ryegrass
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by oze » May 30th, 2015, 3:54 pm
I remember "fry sauce" from my time in Salt Lake City.
It did taste like ketchup and mayo blended together. I imported the idea to my midwestern kids, who were not big on it. But they did subsequently try a 50/50 mix of ketchup and ranch dressing, which now is the current dip of choice for both of them.
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Mightyquinn
- Posts: 4354
- Joined: July 1st, 2009, 3:42 pm
- Location: Southeast NC
- Grass Type: Bermuda Tifway 419 Monostand
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by Mightyquinn » May 30th, 2015, 6:11 pm
I don't think it's a regional thing but I love sour cream with my fries!!! I picked it up when I was working at Ponderosa as a kid. I don't usually use ketchup since when I was stationed in Germany you had to pay extra for it at McDonald's.
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dfw_pilot
- Posts: 1872
- Joined: July 30th, 2014, 10:37 am
- Location: Lewisville, Texas
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by dfw_pilot » May 30th, 2015, 6:15 pm
Mightyquinn wrote:I love sour cream with my fries!!!
I'm a mustard with fries guy, but when I lived in Indiana, I learned about Mayo with fries - love it! Just have a treadmill nearby.
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HoosierLawnGnome
- Posts: 9591
- Joined: May 22nd, 2013, 5:59 pm
- Location: Indianapolis, Indiana
- Grass Type: Blueberry KBG
- Lawn Size: 1 acre-2 acre
- Level: Advanced
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by HoosierLawnGnome » May 30th, 2015, 6:43 pm
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ndlutz
- Posts: 308
- Joined: May 17th, 2015, 11:21 am
- Location: Northeastern PA
- Grass Type: Midnight/Bewitched/Prosperity KBG Front, Northern Mix Back
- Lawn Size: 10000-20000
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by ndlutz » July 9th, 2015, 11:24 pm
I'm a big fan of scrapple. Obviously a delicacy here in NEPA - and yes that means northeastern Pennsylvania.
In Pittsburgh, they put fries on everything. When you order a salad, it literally comes with french fries on it. I developed a taste for Primanti's when I was out there. Just don't get the Pittsburgher Cheesesteak. It's mystery meat. A lot of visitors didn't really like Primanti's but you have to do it once. The oily coleslaw was pretty good.
I agree - no ketchup on hot dogs. We eat NY style pizza here and have pretty good pizza all in all. Once you get out to Pittsburgh forget about it.
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bpgreen
- Posts: 3873
- Joined: January 3rd, 2009, 2:28 am
- Location: Utah (Wasatch Front)
- Grass Type: Western, Streambank, Crested wheatgrass in front (with blue grama added in the heckstrips), sheep fescue in back; strawberry clovetr in both
- Lawn Size: 3000-5000
- Level: Experienced
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by bpgreen » July 10th, 2015, 1:37 am
dfw_pilot wrote:Mightyquinn wrote:I love sour cream with my fries!!!
I'm a mustard with fries guy, but when I lived in Indiana, I learned about Mayo with fries - love it! Just have a treadmill nearby.
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When I was in college, I had a friend who like mustard on his fries. He got me to try it and I discovered that I kind of like it.
He also liked peanut butter on cheeseburgers, and whenever we made popcorn, he'd make sure we made too much to eat (not an easy task when college students are involved) so he could have some for breakfast with milk and sugar.
He never converted me to either of those.
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bpgreen
- Posts: 3873
- Joined: January 3rd, 2009, 2:28 am
- Location: Utah (Wasatch Front)
- Grass Type: Western, Streambank, Crested wheatgrass in front (with blue grama added in the heckstrips), sheep fescue in back; strawberry clovetr in both
- Lawn Size: 3000-5000
- Level: Experienced
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by bpgreen » July 10th, 2015, 1:46 am
And speaking of fries, has anybody had poutine (not to be confused with poitin)? I think it's a French Canadian thing that has spread throughout Canada and into some parts of the US.
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OldGlory
- Posts: 336
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- Location: North Shore, MA
- Grass Type: Carl Spackler Hybred: KBG; Featherbed Bent; Northern California Sensemilia
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by OldGlory » July 13th, 2015, 9:54 am
poutine is great especially after a day of skiing. I went to school in Vermont and loved the gravy fries at Nectars. They are a rite of passage and amazing at 2:00 am after the bars close.
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oze
- Posts: 881
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- Location: Fort Wayne, Indiana 46804
- Grass Type: Northern mix transitioning to Regenerating Perennial Ryegrass
- Lawn Size: 3000-5000
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by oze » July 13th, 2015, 12:18 pm
OldGlory wrote:poutine is great especially after a day of skiing. I went to school in Vermont and loved the gravy fries at Nectars. They are a rite of passage and amazing at 2:00 am after the bars close.
I've found that pretty much any food is amazing at 2:00 AM after the bars close; Waffle House, White Castle, Taco John's in Indiana Harbor...At that hour and state of being, my only qualification for a restaurant to be rated 5 stars was to be open.
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mattya
- Posts: 4179
- Joined: May 22nd, 2012, 9:24 am
- Location: Southeast MA
- Grass Type: Bewitched, Prosperity, Moonlight SLT
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by mattya » July 13th, 2015, 12:31 pm
Linguica pizza and coffee milk are 2 common things around SE Mass/Rhode Island that most people haven't heard of elsewhere.
I also agree with OldGlory - White chowder and thin crust pizza.
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Mightyquinn
- Posts: 4354
- Joined: July 1st, 2009, 3:42 pm
- Location: Southeast NC
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by Mightyquinn » August 1st, 2015, 8:21 pm
mattya wrote:Linguica pizza and coffee milk are 2 common things around SE Mass/Rhode Island that most people haven't heard of elsewhere.
I also agree with OldGlory - White chowder and thin crust pizza.
I totally forgot about Coffee Milk, I used to work with a guy from RI that would just rave about it, he would have his family send him some when we were in Iraq.
Anyone ever heard of Bojangles chicken and biscuits? I eat there all the time for breakfast when I'm out as they have some of the best biscuits around and I love their Legendary Sweet Tea!!! Oh, and don't forget the BoRounds.
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ken-n-nancy
- Posts: 2571
- Joined: July 17th, 2014, 3:58 pm
- Location: Bedford, NH
- Grass Type: Front: KBG (Bewitched+Prosperity); Side: Bewitched KBG; Back: Fine Fescue Blend + Prosperity
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by ken-n-nancy » August 1st, 2015, 9:46 pm
andy10917 wrote:The waitress looked at me like I was clueless. Is that an Indy thing?
No, I've had waitresses look at me like I was clueless just about anywhere I've been...
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HoosierLawnGnome
- Posts: 9591
- Joined: May 22nd, 2013, 5:59 pm
- Location: Indianapolis, Indiana
- Grass Type: Blueberry KBG
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by HoosierLawnGnome » August 1st, 2015, 9:48 pm
I spent time in Rhode Island and Massachusetts several years ago on a project. My kids love coffee milk!! I bought a big case of it.
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