Do you know which state serves up biscochitos? Or where folks famously feast on finger steaks? Test how well you know America's regional specialties in our matching game. It's 50 states, 50 plates.
Boiled peanuts are common across the South, but Georgia has special ties to one former peanut farmer – and president: Jimmy Carter. First, the legumes. They’re boiled in their shells in salty water for hours, giving them a soft, bean-like texture. Great with a cold, Georgia-born Coca-Cola or a glass of sweet tea. Carter moved back to his hometown of Plains, Georgia, after he was defeated in his bid for reelection in 1980.
nearby places to get “a bowl and a roll.” Fans can fall into three camps on how to eat it: 1. The dunkers, who dip the cinnamon bun into the chili. 2. The rotators, who eat a spoonful of chili, then a bite of the bun. 3. The separators, who save the cinnamon bun for dessert.In this state, burgoo stew and racing go hand-in-hand.
The Land of 10,000 Lakes also seems to be the Land of 10,000 Hotdish Variations, an Upper Midwestern comfort-food casserole. They’re popular at church suppers, potlucks and family gatherings. Hotdish is a loose term that can cover a wide variety of foods. But it’s essentially a starch , a protein and one or more vegetables mixed with a creamy sauce or canned soup and baked in the oven.
It’s not easy to develop renowned food traditions in a state that gets just a little over 10 inches of rain a year. But leave it to Nevada – led by can-do, dream-big Las Vegas – to develop a culinary tradition by offering everything! Welcome to the Land of the Buffet, where the likes of shrimp cocktail, sushi and chateaubriand rule the day . The buffets got their rise riding the coattails of the casinos, and not even the pandemic could keep them down.
With a name like “scrapple,” it had better taste good. And fans sure say it does. Said to come from Pennsylvania Dutch settlers via Germany, it’s a loaf of pig scraps thickened with cornmeal or buckwheat. Various combos of sage, thyme, peppercorns, garlic, etc., can be added. After it cools, the loaf is sliced, fried and comes as a breakfast side dish, often with syrup. Scrapple is also enjoyed in other mid-Atlantic states. For Southerners, a culinary cousin is livermush.
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