For those of you who grew up in places that have distinctive regional cuisines...

[xiphias]

Some foods are place-bound. There's no reason that a Cincinnati Chili couldn't be made outside of Cincinnati, or that there could be a Garbage Plate somewhere other than Rochester, NY. But they're not. And some are a bit less place-bound, but still place-bound -- try getting Moxie outside of New England. Is there a region somewhere down South where they drink it, too? But not most places.

So, for those of you who grew up with such a cuisine, how old were you when you realized that other places just don't have it?

For me, I was just thinking about Whoopie Pies. And the age that I realized that they're not ubiquitous outside of New England was 40 2/3.

Yeah. Okay, I'm slow sometimes.

Oddly, I think I've got almost all the ingredients I'd need to make them in my kitchen right now. The only thing I'm missing is ... eggs. I've never made them before; it didn't occur to me until half an hour ago when Lis asked me that they were a thing that you actually COULD make. But they don't look all that difficult. It's just basically chocolate cake and buttercream frosting, really.

Well, one of the variations we found includes a buttercream/marshmallow combination frosting. Dunno how that would be.

Comments

[ailbhe]

White Pudding. As distinct from Black Pudding. It's not a part of the English Fried Breakfast at all.

Their loss.

[xiphias.livejournal.com]

We've got an Irish pub near us that serves an Irish breakfast.

It's got both white and black puddings. Their black pudding has lots and lots of nutmeg. I quite like it.

I have been known to swap out the Irish bacon for American bacon. Sorry, Ireland, England, Canada, and, indeed, most other countries -- your bacon is good, but I like the American version better, so long as it's fried crispy enough to be frangible.

[thespian.livejournal.com]

we don't call it Canadian bacon in Canada, btw. It's peameal bacon or peameal ham, depending where you are. We generally just called it 'peameal', even though it's actually rimmed in cornmeal these days.