• JustAPenguin
    link
    fedilink
    arrow-up
    16
    ·
    4 months ago

    In my country, the most renowned chefs all work at a hardware store

  • ShittyBeatlesFCPres
    link
    fedilink
    English
    arrow-up
    10
    ·
    4 months ago

    Boiled crawfish and a cold beer. Or maybe turtle soup au sherry and a sazerac. Depends on the season.

    • shalafi
      link
      fedilink
      English
      arrow-up
      4
      ·
      4 months ago

      I’m a little to the right of you on the Gulf. Can I come over for some of that?

    • StickyDango
      link
      fedilink
      English
      arrow-up
      3
      ·
      4 months ago

      Or Nanaimo Bars! But I live in Australia now, so I guess it’s snags and Vegemite toasties.

        • StickyDango
          link
          fedilink
          English
          arrow-up
          2
          ·
          4 months ago

          I’m the same. It’s been years since I bought one, so I just make my own to my own sweetness preference.

          How about beaver tails / horse blankets / whale tails? With just plain ol’ cinnamon and sugar.

  • RBWells
    link
    fedilink
    arrow-up
    9
    ·
    edit-2
    4 months ago

    Probably a Cuban sandwich and Cafe con leche.

    (ETA if it has to be things that grow here, probably fried alligator bites and orange juice)

  • Fondots
    link
    fedilink
    arrow-up
    9
    ·
    4 months ago

    Philly: A cheesesteak, hoagie, or Italian roast pork (with broccoli rabe, roasted hot peppers, and sharp provolone cheese) sandwich, and a citywide special (traditionally a 12oz PBR and a shot of Jim Beam for $5)

    Yuengs & Wings (which rhymes) would be another solid choice

    For the kids, maybe a birch beer and a soft pretzel

  • I literally live where the “Pluot,” a combination of a plum and apricot, was first bred. So it has to be that.

    Personally, I don’t like them that much. I’d prefer to have my plums and apricots separated, Tuvix style.

  • ComradeSharkfucker@lemmy.ml
    link
    fedilink
    English
    arrow-up
    8
    ·
    edit-2
    4 months ago

    Smoked ribs with BBQ sauce (its always sweet baby rays) and Dr. Pepper

    I don’t currently live there but it is my permanent residence technically

  • Cracks_InTheWalls@sh.itjust.works
    link
    fedilink
    arrow-up
    8
    ·
    edit-2
    4 months ago

    Shawarma and a Vodkow martini.

    This is how we explain storm watches v. storm warnings, for reference:

    Edit: Second choice would be a Killaloe Sunrise and an Old Style Pilsner. Both are ok, on the simpler side, and people often loudly argue that the fancier alternatives with more toppings and complexity are better.

    • darksiderbun@lemmy.ca
      link
      fedilink
      English
      arrow-up
      2
      ·
      4 months ago

      Hol up. I’m in Nova Scotia / Halifax and our thing is the Donair apparently. How many Canadian cities food claim is shaved meat wrapped in a wrap type thing?

      • Cracks_InTheWalls@sh.itjust.works
        link
        fedilink
        arrow-up
        1
        ·
        edit-2
        4 months ago

        The differences are subtle, but important:
        -Donair sauce is sickly sweet (imo, I hate donair sauce) and made with condensed milk.
        -The spices used on the meat are different.

        It’s a good question, though - I’ve always associated donair with Halifax, and shawarma with Ottawa (it’s more a ubiquity thing than anything else). Does any Canadian city lay claim to the gyro?

  • Broadfern
    link
    fedilink
    English
    arrow-up
    7
    ·
    4 months ago

    Probably barbecue ribs or pulled pork and cheerwine though I don’t like any of those.

    Chicken and waffles though go hard. Add a cookout shake and I’m happy.