What is an obscure old-timey dish from your local area? (area within a state or small region preferably)?

16 comments

1. Red eye gravy

2. Maine has canned brown bread.

   B&M bread from a can. It is old school.

   Brown bread, baked beans, eggs, and bacon…

   Now that I am reminded of this I am definitely making this for Christmas morning breakfast.

3. Not old timey (there are references going back to the 30s though) but Dutch Crunch bread isnt really known that well outside the SF Bay Area

4. Frito pies

5. A [wild onion dinner](https://en.wikipedia.org/wiki/Wild_onion_dinner)

6. Brunswick stew. It’s common enough that grocery stores have cans of it, but tbh, I’ve never seen or heard of a person actually eating it.

7. Not really sure on the ‘old-timey’ since we still eat all this, but some lesser known cajun foods: boudin, tasso, etouffee, maque choux, stuffed mirliton

8. Fiddleheads

9. I grew up in the Capital District of New York, so I’d have to say steamed hams.

   Edit: Also, I guess [Maple Sugar Candy](https://duckduckgo.com/?q=maple+sugar+candy&t=fpas&iax=images&ia=images) might count. Although decently common across several Northeast States and Canada, I don’t think it’s consumed elsewhere.

10. Down in Monroe they love their [muskrat dinners](https://www.freep.com/story/news/local/michigan/2020/01/08/monroe-boat-club-muskrat/2845035001/).

11. Shoo-fly pie

12. Manhattan Special Espresso Coffee Flavored Soda

13. Rocky Mountain Oysters. They’re actually quite tasty

14. Someone posted, on another sub, a picture of Cougar Gold cheese. Everyone was pretty puzzled about the concept of cheese in a can. It sounds like it might be horrible, like it could be a relative of Cheez Whiz…but it’s actually a very high quality cheddar cheese developed by Washington State University’s agriculture program. The idea of packaging in a can dates back to the 30s when plastic food packaging wasn’t yet widely available.

15. When I went to high school in Southern Indiana, deep-fried brain sandwiches were a thing. They’d slice cow brain into thin slices, batter and fry them, put them on a bun and voila, lunch.

    In fact, during the mad cow disease outbreak, a news crew went around to ask some of the older guys in town who still ate them whether they were going to stop eating prion sandwiches given the situation, and they all gave a collective shrug and said no.

16. [South Texas Machitos](https://healthfully.com/474070-how-to-cook-a-machito.html)