Not today, FBI… Not today
my local area is typified by PURE CLEAN WATER
So that rules out most developed areas.
In my country, the most renowned chefs all work at a hardware store
Went to one the other day, no snags out the front. Devo
Around here I’d say beef brisket sandwich with sweet BBQ sauce.
… And of course a Dr. Pepper.
Hello fellow Kansas Citian!
It’s a Chicago dog and a can of Old Style, and it’s not close.
No malort?
I personally love it, and I thought about claiming the Chicago Handshake as a single drink, but in the end Old Style by itself is both more universal and more iconic.
Roast dinner and cider I think, idk if there’s a more fitting combo for the British countryside
Boiled crawfish and a cold beer. Or maybe turtle soup au sherry and a sazerac. Depends on the season.
I’m a little to the right of you on the Gulf. Can I come over for some of that?
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)
It’s gonna be poutine isn’t it? Or maybe ketchup chips. Anything but the fucking Caesar (why clamato???)
Or Nanaimo Bars! But I live in Australia now, so I guess it’s snags and Vegemite toasties.
I do love me a Nanaimo bar, though I dislike when they’re too sweet. Honestly dark chocolate works best for those. Also love tiger paw ice cream
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.
oué pis bonne St-Jean mon chum!
Ah mais chu ta voisine à l’ouest, dsl :( Est-ce que chu toujours ton chum 🥺
Caesar is so good but the store brand clamato sucks, too thin.
I’m sorry but seafood does not belong anywhere near alcohol
I’m looking at you too, Mexico. Micheladas are delicious but hold the clamato.
Seafood belongs near alcohol. But like, adjacent to it. In a separate serving format. Preferably in some sort of batter.
…I hate this thread, now I want fried clams and a beer.
That’s what the Worcester sauce is for, gotta be generous with it
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
Don’t forget pork roll and scrapple
(Actually let’s forget scrapple, it’s disgusting)
scrapple is indeed disgusting, I’ll take care of all the scrapple give it to me 👍
Obviously pierogi and vodka
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.
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?
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?
(I’m sorry Halifax, I also think the sauce is gross 😤)
Is that the same thing as the German/Turkish Döner?
Similar, but with differences (slightly different non-meat additions, often with a yogurt sauce rather than the condensed milk donair sauce).
Basically a Canadian variant of the döner kebab. The wiki entry has some useful background: https://en.m.wikipedia.org/wiki/Donair
Pork BBQ and Collards. Finish it down with some Cheerwine.
Lexington style or GTFO
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
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.
Dude too soon
I love pluots and get excited on the rare occasions groceries near me have them. I’m a simple lady
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.
