SC - buffalo wings, spiedies

[Matilda Prevost-Hart]

A-ha! Meat on a stick, to New Yorkers (NYC-ers)! God, I miss meat on a
stick. They often use sharpened cheap chopsticks. My brother, bless his
heart, has a superb vendor on the corner near his apartment in Astoria.
Sigh. I get it whenever I visit. (I've moved back to Michigan, state o' my
birth...)

Regards,

Mathilde du Neige
mka Matilda Prevost-Hart

.snip.
> You got it. What are spiedies?

Sorry, that was pretty much a case of furriner-baiting. My apologies.
Unlike buffalo wings (but more like beef on weck) spiedies are pretty
much a New York State thang that hasn't been adopted by most of the rest
of the world.

An American variant on the Italian spiedini ("little skewers"), they're
usually cubed beef, pork, veal, or chicken, marinated, grilled on a
skewer, and served with grilled or sauteed onions and peppers, a slice
of high-gluten bread, and a sauce of more of the vinaigrette marinade.
Simple enough.

This is, however, the common street food across most of the Southern
Tier (look at a map and you'll see what that means) of New York State,
and they take it pretty seriously, with cookoffs at the State Fair and
such. Supermarkets sell spiedie meat marinated and ready to grill, and
bottles of spiedie marinade/sauce.

Naturally, since I'm never certain New York City is part of the United
States, let alone part of New York State, most people in New York City
have never heard of this, in spite of the fact that we are demonstrably
part of the Southern Tier. All right, we're mostly on a disconnected
land mass, separated by the Hudson river, but still...

Adamantius
.endsnip.

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================