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vintagepurple posted:That map doesn't even shade Montréal, but it also shows Québec city and the entire province as unpopulated, which is pretty stupid since the whole southern part is densely-peopled by canadian standards. There's a huge red blob in the prairies but nothing in Québec. Montreal or the islands that make it up is darkest red though? Oddly enough, it's not unshaded but rather unmarked which is puzzling as all hell for being again the second largest city in the country.
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Sep 23, 2014 03:25
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http://www.applescrapple.com/messagecenter/eventsquote:Mayor's Scrapple Sling
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Sep 23, 2014 03:25
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made of bees posted:I thought scrapple was more of a westsylvania thing Nah, scrapple is all over PA, although cream chipped beef is way better 
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Sep 23, 2014 04:49
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Modern Day Hercules posted:You are actually the person who shouldn't go to Germany if you think that what they eat over there is the same thing as a goddamn hotdog. Y'all need to go to a sausage factory if you think bratwurst etc. are made with unicorn farts or whatever. All sausage is the parts they can't use. That's the point of sausage.
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Sep 23, 2014 05:22
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Frostwerks posted:Montreal or the islands that make it up is darkest red though? Oddly enough, it's not unshaded but rather unmarked which is puzzling as all hell for being again the second largest city in the country. You guys are talking about two different maps.
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Sep 23, 2014 05:33
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cheerfullydrab posted:I agree because I've lived in Delaware 10 years and I've never even heard of "vinegar french fries". What the hell? The only food Delaware has a claim to is scrapple, a product that makes hot dogs look pure and clean. Probably just meant the kind you can get at the boardwalk.
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Sep 23, 2014 05:34
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Peanut President posted:Y'all need to go to a sausage factory if you think bratwurst etc. are made with unicorn farts or whatever. All sausage is the parts they can't use. That's the point of sausage.
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Sep 23, 2014 05:36
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BuckT.Trend posted:Not only that, but what the hell is a "handheld meat pie"? It's typically called a Runza but the map didn't want to use that term since it's a trademark of the place that sells them. If you asked for a meat pie in Nebraska people will assume you're talking about those cheap frozen pot pies.
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Sep 23, 2014 05:40
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Apparently fried cheese curds are a thing in Wisconsin? That would be interesting on poutine.
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Sep 23, 2014 05:54
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A Buttery Pastry posted:Yeah, but some sausage makers stick to the meat parts they can't use, while others expand the "parts they can't use" to include hoofs, bones, wood pulp, old E.T. cartridges, and so on. Bones are good for ya, got calcium.
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Sep 23, 2014 06:00
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I was goingn to say that should be Wisconsin's regional dish. Brats and kraut are delicious but cheese curds are a real Wisconsin delicacy.
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Sep 23, 2014 06:02
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I wonder what's the percentage of bug meat in a sausage.
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Sep 23, 2014 10:26
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Jerry Manderbilt posted:Apparently fried cheese curds are a thing in Wisconsin? That would be interesting on poutine. I'm from Wisconsin and I can verify this. We will put cheese and beer into anything available. Shbobdb posted:I was goingn to say that should be Wisconsin's regional dish. Brats and kraut are delicious but cheese curds are a real Wisconsin delicacy. Beer and cheese is our regional dish. You want brands? gently caress that poo poo. Beer and cheese and you'll like it.
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Sep 23, 2014 11:04
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Peanut President posted:Bones are good for ya, got calcium. Kurtofan posted:I wonder what's the percentage of bug meat in a sausage.
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Sep 23, 2014 11:53
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Peanut President posted:Y'all need to go to a sausage factory if you think bratwurst etc. are made with unicorn farts or whatever. All sausage is the parts they can't use. That's the point of sausage. You know you can get sausages not from a factory, right? If you go to a good butcher or a nice restaurant, they often hand-make their sausages from good cuts of meat on the premises. They also cost more, but that's also true of buying ground beef vs buying a ribeye steak.
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Sep 23, 2014 16:02
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Meh, sausages in Germany are made of the best meat: Innards. Because the decadent Westerner has decided only muscle meat will do.
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Sep 23, 2014 16:06
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One thing I really love about Hipsterism is their focus on organ meats and other "authentic" forms of eating. It's made getting those delicious bits so much easier. I imagine it is sort of how someone with Celiacs feels about the gluten-free diet fad, where parts of it are kind of annoying but the overall net benefit far outweighs any negatives.
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Sep 23, 2014 19:22
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Yeah I'm German and I don't really see the point of using good cuts of meat in sausages, or let's rather say cuts that would be considered good if someone slapped them on a plate in front of you, un-sausage-ified. The whole point of sausages (and stuff like Mett) is to improve difficult cuts of meat. And Riso's right, I'd say the vast majority of the average German's offal intake comes from sausages. I mean even the casing is offal unless you insist on artificial casings, in which case you're wrong. So now we're at an impasse, you say "sausages are all pig assholes, eww", I say "gimme gimme". Although it's still true that I differentiate between a hot dog and a sausage in a cut open bread roll. The latter is a sausage delivery system, while the former is a lovely sandwich.
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Sep 23, 2014 19:27
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A lot of foods are "the shittiest leftovers that you don't want to waste because you're poor" (see: stews, brisket ).
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Sep 23, 2014 21:05
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LeftistMuslimObama posted:You know you can get sausages not from a factory, right? If you go to a good butcher or a nice restaurant, they often hand-make their sausages from good cuts of meat on the premises. They also cost more, but that's also true of buying ground beef vs buying a ribeye steak. Son if you eat sausages with only "good cuts" then you're eating god awful sausage. I bet you ain't even eat tongue before because it ain't "a good cut".
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Sep 23, 2014 21:24
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Shbobdb posted:One thing I really love about Hipsterism is their focus on organ meats and other "authentic" forms of eating. It's made getting those delicious bits so much easier. I imagine it is sort of how someone with Celiacs feels about the gluten-free diet fad, where parts of it are kind of annoying but the overall net benefit far outweighs any negatives. Anecdotal but I've heard people with Celiacs complain about the "gluten free" stuff because with the popularity of gluten free as a buzzword means that a lot of things that are labeled as gluten free are... not. Whereas before you had only one or two brands of things but you were drat sure they were actually free of gluten, now you have a bunch of things where it's questionable if they are a tasty new alternative or if you will end up in the bathroom for the rest of the night.
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Sep 23, 2014 21:44
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Yeah, I imagine that requests for gluten free foods are taken a lot less seriously these days, which has gotta suck for people who actually need their food to be gluten free.
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Sep 23, 2014 21:46
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Kalos posted:I do like that neither map could think of an actual food for Nevada, though the second one was a bit more honest about it. Which is complete bullshit and shows that the maps are made by people who think Nevada = Las Vegas and that's it. Nevada, believe it or not, has pretty major Basque, Italian, and Portuguese populations in the West and North of the state who've been there since the 1800s, with all of the culinary traditions that came along with the immigrants. In fact, I think that something like Basque Chorizo or Portuguese beans would be a pretty representative thing for the map, since it's what you see being brought to church potlucks and being served at people's houses, nevermind in all the good local joints. Or even raviolis, since every town has a ravioli cookoff every year.
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Sep 23, 2014 21:46
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Sep 23, 2014 23:10
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Did the Dutch get lost in the North Sea a whole lot ?
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Sep 23, 2014 23:15
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skipThings posted:Did the Dutch get lost in the North Sea a whole lot ? http://en.wikipedia.org/wiki/Noordsche_Compagnie
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Sep 23, 2014 23:22
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skipThings posted:Did the Dutch get lost in the North Sea a whole lot ? Whaling, son. Delicious medieval whaling.
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Sep 24, 2014 00:45
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Mr. Wiggles posted:Which is complete bullshit and shows that the maps are made by people who think Nevada = Las Vegas and that's it. Nevada, believe it or not, has pretty major Basque, Italian, and Portuguese populations in the West and North of the state who've been there since the 1800s, with all of the culinary traditions that came along with the immigrants. In fact, I think that something like Basque Chorizo or Portuguese beans would be a pretty representative thing for the map, since it's what you see being brought to church potlucks and being served at people's houses, nevermind in all the good local joints. Or even raviolis, since every town has a ravioli cookoff every year. I will grant that buffet is a pretty nevadan style of food, but it's a manner of serving food- you don't see other states where their food is "Potluck" or what have you. But yes, Basque is absolutely iconic state food. Raviolis are something, but you see basque style eateries everywhere. Elko, Reno, Carson, Winnemucca, etc.
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Sep 24, 2014 02:04
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Are the Basques there from when it was Mexico/New Spain or did they come in at a later point?
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Sep 24, 2014 02:12
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Lawman 0 posted:Its Taylor Ham you plebs. No it is pork roll. Taylor Ham is a brand of pork roll. Ah couldn't resist the great pork roll/Taylor Ham debate.
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Sep 24, 2014 02:15
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made of bees posted:Are the Basques there from when it was Mexico/New Spain or did they come in at a later point? The short answer is that it's hard to tell. The long answer is that there were reports of lots Basques in non-Spanish territory (i.e., Oregon et all) when the Mexican American War happened, and they came over during the gold rushes in the 1860s. The US didn't have a "Basque" identifier on the Census until 1980, so any numbers before then are iffy. There are significant numbers of Basques outside of land grabbed from the Mexican American War (I'm from Boise, one of/the largest Basque centers in the US) so it's probably fair to say that there was significant migration after the Mexican-American War and probably not that much before Mexico itself declared independence from Spain.
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Sep 24, 2014 02:19
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To expand on that, Basque immigrants keep coming. Usually they're hired to work as shepherds in the range sheep industry. There's a weird pipeline from the Basque country to the intermountain West.
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Sep 24, 2014 04:43
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Ditocoaf posted:Yeah, I imagine that requests for gluten free foods are taken a lot less seriously these days, which has gotta suck for people who actually need their food to be gluten free.
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Sep 24, 2014 06:59
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Quantumfate posted:I will grant that buffet is a pretty nevadan style of food, but it's a manner of serving food- you don't see other states where their food is "Potluck" or what have you. But yes, Basque is absolutely iconic state food. Raviolis are something, but you see basque style eateries everywhere. Elko, Reno, Carson, Winnemucca, etc. "Everywhere" except the place where 70% of the people live. No, Basque food probably makes the most sense in terms of longstanding cultural links. Vegas is full of awesome food, but none of it's from here; the most local thing we have is probably loco moco or musubi.
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Sep 24, 2014 07:25
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New Mexico should be stacked enchiladas with blue maize tortillas and Arizona should be Navajo-style frybread .
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Sep 24, 2014 08:12
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Missing out the Portuguese seems a pretty big oversight.
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Sep 24, 2014 11:46
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a pipe smoking dog posted:Missing out the Portuguese seems a pretty big oversight.  
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Sep 24, 2014 12:20
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Mr. Wiggles posted:To expand on that, Basque immigrants keep coming. Usually they're hired to work as shepherds in the range sheep industry. There's a weird pipeline from the Basque country to the intermountain West. Oh yeah, one thing I forgot to mention is that the ranching business at least in Idaho is huge. Like, they're the equivalent of Oil men in Texas (that and the late JRR Simplot).
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Sep 24, 2014 12:39
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Talk about overcompensating.
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Sep 24, 2014 12:39
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Kurtofan posted:Talk about overcompensating. Fascist regimes will do that to a country.
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Sep 24, 2014 12:50
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