[Sca-cooks] New York Food (was Re: NY vs NE)

[Pixel, Goddess and Queen]

On Sat, 22 Sep 2001, Philip & Susan Troy wrote:

> Bethra Spicewell wrote:
>
> >    1. Thin sliced beef with pan juices on a hard caraway roll -
> > Kümmelweck.  From  NW  NY, but found about everywhere.
>
> Caraway _and_ coarse salt, as for pretzels, ideally. I have a recipe
> someplace.
>
> >    2.  A combo plate native to the Rochester area. Macaroni salad,
> > fried potatoes, coleslaw, hot dogs, baked beans, chili (meat and tomato
> > sauce), cheese and bread. One plate, preferably paper, with plastic
> > utensils.
>
> This is one I've never encountered. Sounds vaguely church-oriented, or
> perhaps the result of some kind of municipal picnic.
>
> >    3.  Marinated, skewered grilled meats, served on a chunk of French
> > bread. Often found at outdoor gatherings, fund-raiser cookouts, church
> > group outings, etc. Spreading, but originally from south central NY
> > (Binghamton area).
>
> Specifically, the Tri-Cities of Binghamton, Endicott, and Johnson City.
> Spiedies (an import of the skewered dish known in Italy as spiedini,
> hence the slightly peculiar spelling, since you get run out of town if
> you spell it like the Alka-Seltzer Trade Mark) are the official snack
> food of the New York State Fair.
>
> Adamantius
>
Waaaaah!

Now you've gone and made me homesick for the Southern Tier. Hmph.

Spiedies. Beef on weck. Weimer Late Harvest Riesling. Mmmmmm.

Spiedie recipes, which I am going to have to try, from this year's
Spiediefest and Balloon Rally:

http://www.spiediefest.com/cooking.shtml

Spiedies are a darn sight better than deep-fried cheese curds, which is
apparently the official snack food of the MN State Fair.

Adamantius, you really ought to find that beef on weck recipe. Really
really. ;-)


Margaret