Central West Cuisine is a regional cuisine from the Midwest of America. It draws on its most significant culinary roots from Central, North and East Europe cuisine, and North American natives, and is influenced by the food and diversity of local and local cultures.
Every day cooking Midwestern homes generally feature simple and hearty dishes that take advantage of the abundance of locally grown food. His culinary profile may seem identical to "American food." Quoted in a 2007 interview with The Daily Herald , Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner, Turkey and cranberry sauce and wild rice and apple pie."
The Midwest restaurant also offers a variety of ethnic cuisine as well as sophisticated contemporary techniques.
Video Cuisine of the Midwestern United States
Characteristics
Sometimes called the "American bread basket," the Midwest serves as a center for grain production, especially wheat, corn and soybeans. The Midwestern state also produces the bulk of the country's wild rice.
Processing of beef and pork has always been an important industry in the Midwestern, with a strong role in the regional diet. Chicago and Kansas City are historically a storage and processing center for beef trade and Cincinnati, dubbed 'Porkopolis', was once the largest pork-producing city in the world. Iowa is the center of pork production in the US.
Away from the ocean, Midwesterns traditionally eat small seafood, relying on local freshwater fish, such as pepper and trout, which are equipped with canned and preserved tuna and canned salmon and herring, although seafood shipments in modern way have enhanced the tastes of the Midwesterners for the oceans. fish.
Dairy products, especially cheese, form an important group of regional ingredients, with Wisconsin known as "American Dairyland."
The upper Midwest, the main fruit-growing area, sees the widespread use of apples, blueberries, cranberries, cherries, peaches and other cold climate fruits in its cooking.
Like many American regional cuisines, Midwestern cooking has been heavily influenced by immigrant groups. Across the northern Midwest, northern European immigrant groups dominate, so Swedish pancakes and Polish pierogi are common. Wisconsin, Missouri, Kansas, Ohio and Illinois are destinations for many ethnic German immigrants, so pork and potato sausages are prevalent. In Rust Belt, many Greeks become restaurant owners, imparting Mediterranean influence. The influence of native Americans arose in the use of corn and rice.
Traditionally, Midwestern chefs use light hands with spices, prefer wise, dill, cumin, mustard and parsley to hot, bold and spicy. However, with a wave of new immigrants from Latin America and Asia moving into the region, these tastes change.
This part of the region is also the headquarters for some of the chain of seminal hamburgers, including McDonald's in Oak Brook, Illinois (founded in California, but turned into iconic franchise by Ray Kroc starting with a store still standing in Des Plaines, Illinois). Midwest is also home to Hardee's in St. Louis. Louis, Missouri, Culver in Sauk City, Wisconsin; Steak n Shake, founded in Normal, Illinois, and now based in Indianapolis; Wendy in Dublin, Ohio. The Big Boy restaurant chain, known for its burgers, is headquartered in Warren, Michigan. Both Pizza Hut (now based in Plano, Texas) and White Castle (based in Columbus, Ohio since 1933) were founded in Wichita, Kansas.
In addition to Pizza Hut, Midwest is home to the largest pizza chains in the US: Little Caesars and Domino's Pizza, both based in Michigan (Detroit and Ann Arbor respectively), and Papa John's Pizza, established in Indiana (though its current headquarters this is outside the federal Midwest in Louisville, Kentucky, across the Ohio River from the original home of the Jeffersonville chain).
A Wurst mart, sometimes spelled Wurstmart or Wurst Markt, is a variation on fried fish found mainly in the German-American community. Mart Wurst is usually held by the church as a fundraiser, where people will pay for sausage and other side dishes. Side dishes together include mashed potatoes, gravy and sauerkraut. Wurst Mart comes from the German word "Wurstmarkt", which means the sausage market. Mart Wurst is mostly found in small German-American rural communities in the Midwest, especially around St. Louis.
Maps Cuisine of the Midwestern United States
City center
The main urban areas of the Midwest present distinctive cuisine that is very different from the rural areas of the area, and some major cities have world-class restaurants.
Barberton, Ohio
Part of the larger Akron region, this small industrial town with a strong Central and Eastern European heritage has a culinary contribution called Barberton Chicken, created by Serbian immigrants fried in lard, and is usually accompanied by hot rice dishes, coleslaw vinegar and french fries
Chicago
The ethnic mix of the Chicago people has led to the typical cuisine of exclusive restaurant food to the area, such as Italian beef, Maxwell Street Polish, Chicago-style hot dogs, Chicago-style pizza, Vesuvio chicken and jibarito, as well as large amounts of steakhouses.
Chicago also offers many gourmet restaurants, as well as various ethnic food shops and restaurants, mainly Mexican, Polish, Italian, Greek, Indian/Pakistani and Asian, often huddled in ethnic neighborhoods. Much of this cuisine has evolved significantly in Chicago. For example, the Greek cheese saganaki dish is the first flambà © on a table in Greektown.
Chicago is a Midwest molecular gastronomic center, probably due to the influence of Grant Achatz.
As a major rail center, Chicago has historically had access to a variety of groceries in the country, so even in the 19th century, Chicago residents could easily buy items such as live oysters and fresh shrimp. The oldest dish in Chicago, Shrimp de Jonghe, was discovered around the turn of the 20th century. Today, flights to O'Hare Airport bring fresh Chicago food from around the world.
Cincinnati
The Queen City is known for its namesake "Cincinnati chili", Greek-inspired meat sauce (beef flavored with cinnamon, nutmeg, allspice, cloves, bay leaves, cumin, chilli powder and unsweetened black chocolate), served on top spaghetti or hot dog. Unlike Chile con carne, Cincinnati-style chili is almost never eaten by itself and is instead consumed in "way" or in coneys cheese, which is a regional variation on a chilli.
Goetta, a meat and wheat sausage or porridge made of pork and wheat, is unique to the Greater Cincinnati region and "every bit as much as Queen City's icon" as the Cincinnati chili. It is inspired by traditional Japanese porridge like stripgrutze farmer food but combines a higher proportion of meat-to-grains and is thicker, forming slices of bread. The slices are usually fried like sausage patties and served for breakfast. More than a million pounds of goats are served in the Cincinnati area per year.
The city has a strong German heritage and numerous restaurants and German-oriented menu items can be found in the area. Cincinnati Oktoberfest Zinzinnati, the annual celebration of food and music held every September, is the second largest in the world. Taste of Cincinnati, the longest culinary art festival in the United States, is held annually on Memorial Day weekend. In 2014, local chefs and food writers hold an annual Cincinnati Food & amp; Wine Classic, which attracts chefs and artisan food producers from the region.
This area used to be a national center for pork processing and is often dubbed Porkopolis, with many references to the heritage in the names of menus and names of food shows; pigs are "the symbol of a well-loved city".
Cleveland
Many groups of Cleveland immigrants and blue-collar demographics have long played an important role in defining regional cuisine. Ethnically, Italian food as well as some Eastern European cuisine, especially Polish and Hungarian, has become a gastronomic staple in the Greater Cleveland region. Prominent examples include cavatelli, rigatoni, pizza, paprikash chicken, stuffed cabbage, pierogi, and kielbasa all of which are very popular in and around the city. Local specialties, such as City Chicken and Polish Chicken Pork dishes (native sandwich sausage to Cleveland), are the definitive dishes of cuisine based on tasty and inexpensive food. Commercially, Hector Boiardi (aka Chef Boyardee) started his business in Little Italy, Cleveland.
Special candy for the Cleveland area includes a coconut bar (similar in many respects to Australia Lamington). The coconut bar, found in many Jewish bakeries in the area, is a small cake box that has been dipped in chocolate and rolled in a coconut. In an Italian bakery around the Cleveland area, the variety of Cassata cakes is very popular. This local version is not as commonly found elsewhere as it is made with a custard cake of sponge cake and strawberries, then frozen with whipped cream. In a celebrity chef nodding to this version, Mario Batali as 'the best Cassata cake in the United States.'
Columbus
The Columbus, Ohio area is the home and birthplace of many of the famous fast-food chains, especially those known as hamburgers. Wendy opened her first store in Columbus in 1969, and is now headquartered in nearby Dublin. The oldest hamburger chain in America, White Castle, is based there. In addition to burgers, Columbus is famous for the German Village, a neighborhood in the south of the city center where German cuisine such as sausage and kuchen are served. In recent years, local restaurants focusing on organic, seasonal, and local or regional food have become more common, especially in the Short North area, between the city center and the OSU campus. Many Somali restaurants are also found in the city, especially around Cleveland Avenue.
Columbus is also the birthplace of the famous Marzetti Italian Restaurant, opened in 1896. Owner Teresa Marzetti is credited with making beef and pasta casseroles named after her brother-in-law Johnny Marzetti. The popular salad salad at the restaurant is the foundation for T. Marzetti Company, an international specialty food producer and distributor, headquartered in Columbus.
Detroit
Detroit specialties including Coney Island hot dogs, found in hundreds of unaffiliated "Coney Island" restaurants. Not to be confused with the chili dog, coney served with beef sauce, chopped onion and mustard. Coney Special has an extra beef topping. Often served with fries. Foodwriters Jane and Michael Stern call Detroit the only "place to start" in determining "the top Coney Islands in the country."
Detroit also has its own pizza style, a kind of thick cuisine, Sicilian cuisine, and a rectangle called a square pizza. Other Detroit foods include zip sauce, served with steak; a three-story Dinty Moore sandwich, corned beef lettuce, tomato and Russian dressing; and a Chinese-American dish called warr shu gai or an almond boneless chicken.
The Detroit area has many large groups of immigrants. The large Arabic population is in and around the outskirts of Dearborn, home to many stores in Lebanon. Detroit also has a large number of Greek restaurant owners. Therefore, many restaurants in the Mediterranean area and typical food such as gyros, hummus and falafel can be found in many grocery stores and restaurants.
Polish food is also prominent in the region, including popular dishes such as pierogi, borscht, and p? Czki. The bakery, which is centered in Polish pockets in Hamtramck, Michigan, inside the city, is celebrated for them. Czki, especially on Fat Tuesday. Hungarian food is displayed in adjacent east Toledo, Ohio with Packo hotda.
The Chinese restaurant in the Detroit area serves Almond's boneless chicken, a regional Chinese-American dish consisting of shredded fried chicken breast sliced ​​in a bed of lettuce with a sauce that resembles chicken sauce and fried almonds.
Near Ann Arbor, Chipati, a tossed salad, served in a freshly baked ribbon bag with a "secret" Chipati sauce next to it. The origin of Chipati is claimed by both Pizza Bob in S. State St. and by Pizza House at Church St.
Indianapolis
Indianapolis is mostly occupied by British Americans and Irish and German immigrants, so much food in the city makes use of these influences. Most of the food is considered "Classic American Cuisine". Then immigrants including many Jews, Poles, Eastern Europeans and Italians, all influenced by local food. The two most typical dishes of this city are pork tenderloin sandwiches and sugar cream cakes.
Rapidly growing immigrant populations from places like Mexico and India are also beginning to affect local food. The area offers many diverse local ethnic restaurants, as well as nationally and internationally renowned restaurants. Indy is also home to many local pubs.
Kansas City
Kansas City is an important barbecue and meat processing center with a distinctive barbecue style. The Kansas City metropolitan area has over 100 barbecue restaurants and declares itself to be "the world's barbecue capital." The Kansas City Barbeque Society spread its influence throughout the country through a standard barbecue contest. The oldest continuous barbecue restaurant that operates continuously is Rosedale Barbecue near downtown Kansas City. Other popular barbecue restaurants are Gates Bar-B-Q, Joe's Kansas City Bar-B-Que and Arthur Bryant's. Both Arthur Bryant and Gates Bar-B-Q sell versions of their barbecue sauce bottles at specialty restaurants and shops in the surrounding area.
Madison
Capital and the second largest city in the state of Wisconsin, Madison has a diverse and cosmopolitan food scene. One representative is Dane County Farmers' Market, the largest producer farmer market in the country.
Mansfield, Ohio
Mansfield is the home of two famous food companies. Isaly Dairy Company (AKA Isaly) is a family-owned dairy chain and restaurant started by William Isaly in the early 1900s to the 1970s, famous for creating Klondike Bar ice cream, popularized by the slogan "What would you do for Klondike Bar ? ". Stewart's Restaurants is a roots chain that started in Mansfield by Frank Stewart in 1924, famous for its Stewart's Fountain Classics fountain fountains that are sold worldwide.
Milwaukee
Immigrant Germany settled Milwaukee. Sauerkraut, bratwurst, beer, and other traditional German favorites continue to be popular, both at home and at the famous German restaurants in Milwaukee. Milwaukee also offers a wide selection of other ethnic restaurants.
Served under various names, favorite sandwiches for Milwaukee and Wisconsinites consist of a boy (often butterflied to lie down) on a hamburger in a kaiser roll.
Frozen pudding is a local favorite in Cream City, with many booths competing throughout the area.
Cheese curds are another local favorite, and Wisconsinites enjoy them "squeaky" (cold), or fried (usually in batter).
Also known as Brew City, Milwaukee is home to many factories and traditional and nominal headquarters for national beer brands.
Minneapolis and Saint Paul
Minneapolis and Saint Paul offer a variety of cuisines influenced by many of their immigrant groups, as well as restaurant chefs who follow the trend of big cities. In Minnesota, on-home tariffs vary widely within their various ethnic and cultural groups, historically, the overwhelming majority of Minnesotans are of North European descent, many with agricultural backgrounds and many home-based foods still reflect this, with convenient food such as warm soups, the soup is warm, and the meat and potato stew is usually served. Many Minnesotans claim some Scandinavian heritage, and while iconic dishes such as lefse and lutefisk are quite commonly served at home as well as potlucks of churches and community gatherings, some Twin City restaurants serve these items. Wild rice has traditionally been popular in Minnesota, which has been collected in the lake area by Native Americans for centuries; In the fall, Twin Cities share together with Green Bay, Wisconsin, environmental booyah traditions, cuisine and cultural events featuring animal ingredients on stews. One item of note, Minneapolis and Saint Paul spearheaded Jucy Lucy (or "Juicy Lucy"), a hamburger with a liquid cheese core.
The American restaurants at Twin Cities provide a variety of choices and styles ranging from small diners offering simple simple grill tariffs and sports bars and decade-old banquet clubs to upmarket steak restaurants and restaurants serving new American cuisine by using locally grown ingredients. Most types of American regional cuisine can be found at restaurants in Kota Kembar. Barbecue restaurants in the area tend to feature a combination of different regional styles of this type of cooking. In inner-city Minneapolis and Saint Paul, it is not uncommon to find several Chicago-affected African American barbecue restaurants. Recently, Minneapolis became the center of the native American culinary movement. It has been announced that a Native American restaurant by Sioux Chef writer and educator Sean Sherman called Owanmi will be part of Water Works, a garden development project overlooking St. Augustine Falls. Anthony and Stone Arch Bridge, which will open in 2019.
Germany comprises the majority of the state's ethnic heritage and one can find authentic German cuisine at the nearby Gasthaus Bavarian Hunter in Stillwater, and at the Black Forest Inn and Gasthof zur Gemutlichkeit both found in Minneapolis. The latter restaurant is in the north-eastern community of Minneapolis which is also home to other developing Czech, Polish, Ukrainian and Eastern European restaurants such as Jax Cafà © Å ©, Kramarczuk, Mayslack's and former Nye's Polonaise lend this region as the character and charm of the old world. Twin Cities can also boast authentic French, Irish, Italian and Russian restaurants. Spanish tapas restaurant is there, but more trendy than homage. In the Twin Cities, pizzerias tend to be Americans rather than rural Italians. Pies tend to feature thinner crumbs, and are usually cut into boxes (also known as "tavern cuts"). However, the Italian rustic pizzeria does not exist. Some do exist, and feature an inventive style of pizza.
Authentic Mexican and Tex-Mex restaurants are quite popular in Twin Cities, as there are Hispanic neighborhoods in Saint Paul and Minneapolis. Many entrepreneurs have taken authentic Mexican cuisine to the suburbs as well. Latin American providers also pioneered their home cooking from Argentina, Brazil, Cuba, Ecuador, Peru and the Spanish Speaking West Indies that offer authentic churrasco and ceviche among their choices.
Asian cuisine was originally dominated by Chinese Cantonese immigrants serving American offerings. In 1883 Woo Yee Sing and his younger brother, Woo Du Sing, opened the Canton Cafe in Minneapolis, the first Chinese restaurant in Minnesota. Authentic offerings began at the influential Nankin Cafe which opened in 1919, and many new Chinese immigrants soon took this cuisine across the Twin Cities and into the suburbs. Original Chinese cuisine from Hunan and Szechaun provinces and from Beijing, Shanghai and Taiwan is relatively new. Japanese cuisine has been present since the opening of the first Japanese restaurant in the area, Fuji Ya in 1959. Since then, sushi and teppanyaki restaurants have also become increasingly common. In the 1970s, the Twin Cities saw a huge wave of Southeast Asian immigrants from Cambodia, Laos, Thailand, and Vietnam. The urban area is now mushroomed by ph Vietnam? noodle shop, banh mi, and Thai curry restaurant. Since 1976, Supenn Supatanskinkasem (now Harrison) has been cooking and serving Thai food through his Minnesota State Fair booth, Siam Cafà ©  ©, and the Thai restaurant Sawatdee chain. Thanks to its persistence and success, others have opened Thai restaurants and now there are more than 100 places throughout Minnesota that offer Thai food. Cambodian cuisine is also evolving because the large Hmong populations know it. Korean restaurants are few, because their style of eating and flavor has not yet been adopted into the mainstream of America. On the outskirts of Twin Cities, Popular Oriental Buffet to offer different Asian cuisine together. Restaurants offering other Asian cuisines including those from Afghanistan, India, Nepal and the Philippines are also a recent addition to the Twin Cities dining venue and have been well received. Local ingredients are often integrated into Asian offerings, for example Chinese steamed walleye and Nepali curry bison.
Twin Cities is home to many restaurants serving Mediterranean and Middle Eastern cuisine. There are many Greek restaurants ranging from fine dining to casual fast food shops specializing in gyros. In Minneapolis and Saint Paul, there is a Jewish café and a long-standing food store. The Lebanese restaurant has also been present in both cities.
Authentic offerings of Arabic cuisine, as well as other Middle Eastern cuisines, are in Minneapolis/St.. Paul Metropolitan Area. Egyptian, Iranian (Persian), Kurdish, and Turkish restaurants can be found throughout the Twin Cities.
Related cuisine from Northeast Africa can also be found throughout the Twin Cities metropolitan area. While the restaurant that serves Ethiopian cuisine has been in the Twin Cities for decades, new immigrants from Somalia have also opened a number of restaurants in Minnesota. Somalia's cuisine consists of an exotic mix of culinary influences Somali, Ethiopia, Yemen, India, Persia, Turkey, and Italy.
In addition, West African immigrants have introduced their own unique cuisine in recent years. There is also an Afro-Caribbean restaurant, with the famous Nicollet Avenue in Minneapolis that houses two Caribbean restaurants.
The University of Minnesota has been a food research center with inventions such as Haralson, Honeycrisp and SweeTango apple varieties. The Minnesota State Fair offers examples of many cuisines every year and the Twins claim that the Dogs of Pronto and the Whole Dogs all over America make their first appearance there. Just like other countries in the Midwest with significant dairy industry, fried cheese curds are popular in carnivals, city festivals, baseball games, fairs, and the Minnesota State Fair previously mentioned. In addition, many important agricultural conglomerates, including Cargill, General Mills/Pillsbury, and International Multifoods make their homes in Minneapolis-Saint Paul. The Betty Crocker food brand (named after a non-existent housewife) was born there. Several national restaurant chains, such as Buca di Beppo, Famous Dave's, and Chi-Chi are now dead starting in the Twin Cities. Buffalo Wild Wings, Dairy Queen, KarmelKorn Shoppes, former Old Country Buffet, Orange Julius, and T.G.I. Friday's (a division of Carlson Companies) is also known as a chain headquartered in Twin Cities.
Omaha
Omaha has some unusual steaks like the famous Gorat, some of which are from Sicily or adjacent to Omaha Stockyards. The influence of Central and Southern Europe can be seen in the popularity of local carp and South 24th Street contains many Mexican restaurants. North Omaha also has its own barbecue style.
Omaha is one of those places that claims to have found a reuben sandwich, supposedly named Reuben Kulakofsky, a grocery store from the Dundee neighborhood.
Bronco's, Godfather's Pizza, and Garden Cafe are one of the chain restaurants that come from Omaha.
Omaha also has a thriving local pizza scene, with popular restaurants including Zio's, La Casa, Mama's and Valentino's. However, Big Fred and Johnny Sortino's are two who routinely compete for the best pizza titles in town.
Frenche cheese is also a local favorite and a staple, derived from a fast food restaurant of the original fast food King. Today in Omaha, you can find it in Amigos/Kings Classic and Don & amp; Fast food restaurant fast food restaurant.
St. Louis
The large number of Irish and German immigrants coming to St. Louis in the early nineteenth century significantly contributed to the formation of local cuisine as confirmed by the various uses of beef, pork and chicken, often baked or baked, as well as various desserts including rich cakes, stollens, fruit pies, donuts and cakes. Even the local form of fresh pretzel stick, called Gus's Pretzels, has been sold singly or by bagful by street hawkers.
Mayfair salad dressings are found at St. Louis of the same name, and richer than Caesar's salad dressing. St. Louis is also known for popularizing ice cream and creating sticky butter cakes (rich and soft coffee cakes) and frozen custard. Ice tea is also rumored to have been found at the World's Fair, as well as hot dog buns.
Although St. Louis is usually not included in the list of major barbecue styles in the United States, it was recognized by Kingsford as "America's Top Caterer" in the second annual list of "Top 10 Grilling Cities." Roasting staple in St. Louis is a pork steak, which is sliced ​​off a pork shoulder and is often doused with or boiled in a barbecue sauce while cooking. Other popular baked items include crunchy snoots, cut from cheeks and pork nostrils; bratwurst; and Italian sausage, often referred to as "sah-zittsa," the Italian name localization, salsiccia. Maull's is a popular barbecue sauce brand in the St. Louis.
The restaurant at The Hill reflects the enduring influence of the immigrant community of Milan and Sicily in the early twentieth century. Two unique Italian-American dishes include "roast" ravioli, breaded and fried, and St. Louis-style, which has a thin, thin and crunchy crust and is usually made with Provel cheese instead of the traditional mozzarella cheese.
Poor boy sandwich is the traditional name in St. Louis for the underwater sandwich. Sandwich St. Paul is a St. Louis, available in Chinese-American restaurants. A Slinger is a restaurant and a special late night meal consisting of eggs, fries and hamburgers, with chili, cheese and onions on top.
Regional specialization
Illinois
Illinois is the top corn and soybean producer, but corn, especially sweet corn, has the highest value in its cooking. Chicago-style cuisine is dominant in Northeastern Illinois, while other parts of the state mirror are adjacent.
Springfield, Illinois, and the surrounding area is known as a horseshoe sandwich.
Indiana
Popular dishes that look almost exclusively in Indiana are sugar-cream cakes, most likely from the state Amish community. Persimmon pudding is also Indiana's favorite dessert which is very hard to find outside of Hoosier Country.
The pork tenderloin sandwich, a flat, breaded, fried, barbecued pork sandwich is a popular country food; Huntington was the first appearance in 1913. Beef and noodle are other home-based Hoosier dishes.
Traditional frog legs in ancient Indiana restaurants, and brain sandwiches have the following. Fried biscuits with apple butter are served in many restaurants in southern Indiana, just like fried brain sandwiches.
Iowa
Iowa is the leading pork manufacturer in the United States. This is reflected in the Iowan cuisine, which includes a pork tenderloin sandwich (or just 'pork tenderloin'), consisting of a slender portion of bare boneless pork, breaded and fried before serving on a top hamburger bun with one or all ketchup, mustard, mayonnaise, and pickled slices. In Iowa, meat pork tenderloin sandwiches are often much larger than the bun area.
Iowa is a central off-meat sandwich, also called a tavern sandwich and appears in many menus with the unique names of each restaurant for them. They came from the area at Ye Olde Tavern restaurant in 1934 before popularized by Maid-Rite in 1936, which now has franchises in other midwestern states. Sioux Town Take-out Restaurant "Tastee Inn and Out" dates back to 1955 and is now one of the only temple stores operating in the country's only restaurant. In Illinois, this sandwich is also known as a "loose hamburger sandwich".
The letters of the Netherlands, pastries filled with almond paste and shaped like 'S,' are also common in Iowa.
Iowa is a leader in Corn production in the United States therefore Iowan celebrates this with lots of sweet corn bait during the summer months.
Kansas
Alcoholic drinks
In November 2006, Kansas still has 29 dry districts and only 17 districts have passed liquor by drink without the requirement for the sale of food. Currently there are more than 2600 liquor and 4000 licensed cereal beverage drinks in the state.
Michigan
Michigan is a large producer of asparagus, a widespread vegetable plant in the spring. West and north Michigan are famous in the production of apples, blueberries, and cherries. The Northwestern Region of the Lower Bay of Michigan accounts for about 75 percent of the US cherry tart harvest, usually around 250 million pounds (11.3 Gg). Popular dishes, Michigan Chicken Salad, including cherries and often apples. Salsas fruit is also popular with salsa cherries are very prominent. The Michigan wine and beer industry is very important in the region. The Traverse City area is a popular destination for visiting wineries and the state makes many varieties of wines, such as Rieslings, iced wine, and fruit grapes. The growing micro factory creates a whole range of unique beers. Grand Rapids was voted Beer City USA 2013 in a Beer City USA poll, with Founders being the largest brewery in Grand Rapids. Bell's, another major Michigan brewery is located further south in Kalamazoo.
Michigan is the home of the Post and Kellogg, with Battle Creek called Cereal City. Ginger ale Vernor and Faygo pop also come from Michigan. Ginger ale Vernor is often used as a home remedy for abdominal pain.
Coney Islands, a type of restaurant that comes from Greek immigrants in Detroit, is quite common across the state. Coney has repeatedly become Koegel's hot dog from Flint-based Koegel Meat Company on bread, with raw onions, mustard, and Coney sauce, a kind of chili. Cheese can be added as well and variations are found throughout the state, with each city claiming theirs is the best. These visitors usually also have gyros served with cucumber or honey sauce, as well as hamburgers, sandwiches, breakfast and dinner. Most of the Coney Islands are open 24 hours and also a popular place to get coffee late or early.
In Polish society all over P state? Czki can be found every year on Fat Tuesday (Mardi Gras) in a variety of flavors including lemon, blueberry to pudding. Pierogis, curry, and Polish-style sausages are a common specialty in many restaurants.
Fried fish is common on Fridays and during Lent. Fried fish usually set buffet style usually consists of items including bread, potatoes (usually in the form of fries and mashed), salad, coleslaw, apple sauce, fried fish and sometimes fried shrimp and grilled fish. Fish are generally popular throughout the state because of the state's location on the four Great Lakes. Trout, walleye, perch and catfish often occur. Whitefish is a typical food area that is usually offered along the coast, with milkfish, milkfish, milkfish and milkfish.
Cornish immigrant miners introduce pasty to the Upper Peninsula Michigan (U.P.) as a convenient meal to work in the vast copper, silver, and nickel mines in the region. Pale is currently considered an icon of U.P.
Fudge is commonly sold in tourist areas, with Mackinac Island best known for its fudge, traditionally chocolate, but there are a variety of flavors from mint to maple and may include beans, fruit, or other pieces of candy.
Minnesota
Perhaps the most iconic Minnesota dishes are lefse and lutefisk, brought to the country by Scandinavian immigrants. Lefse and lutefisk dinners are held near Christmas and have been linked to the holiday. Lutefisk is a traditional Nordic country dish made from anchovies (dried milkfish) and lye soda (lut ). Walleye is a Minnesota state fish and is commonly found in restaurant menus. Its popularity with Minnesotans is such that the inhabitants of the country consume more fish than any other jurisdiction. Cut and fry is a popular preparation for walleye, such as grilling. Many restaurants will feature walleye on their Friday night fried fish, popular in local all over the state.
Minnesota is known for its church potlucks, where hotdish is often served. Hotdish is one of a variety of casserole dishes, popular throughout the United States, although the term "hotdish" is used primarily in Minnesota, Wisconsin, North Dakota and South Dakota. Hotdishes fills comfortable, convenient and easy-to-make meals. "Tater Tot Hotdish" is a popular dish, and since Minnesota is one of the leading wild rice producers, wild rice hotdish is quite popular. Minnesota Curry, a combination of tomato, macaroni, beef, and corn cream are also popular.
The bar is the second of two important things for potlucks in Minnesota. According to You Know You're in Minnesota When...: 101 Classical Places, People, Events, Customs, Lingo, and Eats from the North Star Country by Berit Thorkelson, bar is Minnesota staples and "dessert Typical Minnesota ". Thorkelson notes that bars are not included in Webster's Dictionary, and the pronunciation word "ar" is with a "pirate-like array" followed by a soft-cut s.
The immigrants who settled in the state in the 1800s mostly came from Central and Eastern Europe (mainly Germany) and Scandinavia. They carry taste preferences that are mostly fixed to this day. Minnesotans with northern European ancestors, in general, avoided hot spices that favored humble or aromatic spices.
In the northeastern part of the state, in an area collectively known as the Iron Range, the Mesjid Relah area is known for its Cornish identity. Morning, a combination of meat and vegetables in a pastry crust, was brought to Minnesota by an early Finnish iron miner as an easy lunch for miners working away at the iron mine. It remains a favorite for "locals" and summer travelers.
The traditional Slovenian peanut bread called potica served at Easter and Christmas is still very popular in northern Minnesota. This is a rolled yeast dough and the paper stretched thin and spread with a mixture of walnut soil, butter, eggs, cream, and honey or sugar. This is then rolled jellyroll mode and baked. Traditionally it spins in a round pot, but now one is more likely to find it baked as bread.
Countries are productive areas for chicken, dairy and turkey farms and crops such as corn, soybeans, and beetroot and thus, eggs and meat along with potatoes and vegetables are the mainstay foods. Warm baked goods along with stews and warm soups are a favorite in winter given the extreme climate of Minnesota. Recipes using local wild games such as bison, elk or deer are also common. Other state-of-the-art dishes include glorified rice, Jell-O salad, and krumkake.
Missouri
In Missouri, many cuisines are influenced by the Ozarks. Barbecue, both pork and beef, popular in St. John's. Louis and Kansas City, as well as in much of the southern part of the state. In Bootheel, sweet tea is generally available in the restaurant. Missouri also leaned on beer and bratwurst, and St. Louis serves a fried brain sandwich, a St. Paul, grilled ravioli, pizza St. Louis-style, sticky butter cake, slinger, and many other dishes are popular all over the world. country.
Fishing is a popular sport throughout the state, and many fried fish shows have large catfish and mouth. "Missouri Rhineland" along the Missouri River valley is known for its winery.
Nebraska
Runza Square Sandwich identified with Nebraska.
North Dakota
The cuisine in North Dakota has been heavily influenced by Norwegian and Germans from Russia, an ethnic group that has historically accounted for most of North Dakota's population. Norway's influence in the country includes lefse, lutefisk, krumkake, and roses. Most Norwegian-influenced dishes are also common in Minnesota and other countries where Norway and their descendants live (d), although Norwegian influence may be greater in North Dakota than any other country, as Norway plays a major role in resolving the area. , and nearly a third of North Dakotan claimed Norwegian ancestry. Norwegian ancestors are historically wider throughout northern and eastern third North Dakota, and therefore play a stronger role in local cuisine in parts of the country.
German-Russian cuisine is mainly influenced by Schwarzmeerdeutsche, or German Black Sea, located in south-central and southwestern Dakota (area known as the German-Russian Triangle), as well as the South Dakota area. While large numbers of Wolgadeutsche, Germans from Russia who live near the Volga River in Russia (several hundred miles away from the Black Sea), also settled in the United States, they did not settle in large numbers at Dakotas. Popular German-Russian cuisine including kuchen, thin custard cakes such as cheesecake cakes are often filled with fruit such as cherries, apricots, plums, and sometimes cottage cheese. Fleischkuekle (or fleischkuechle) is a thin thin bread filled with popular meat fried and served hot. Another German-Russian specialty in this area is knoephla, a dumpling soup that almost always includes potatoes, and to a lesser degree, celery.
Ohio
The popular confection in the state of Ohio is a local variation of the peanut butter cup known as the 'Buckeye'. Coated with chocolate, with a partly open portion of fudge peanut butter, in the appearance of a chestnut-like candy that grows in a country tree, commonly known as Buckeye.
Cincinnati-style chili is a Greek-inspired meat sauce (milled beef flavored with cinnamon, nutmeg, allspice, clove, bay leaf, cumin, chilli powder, sugarless black chocolate, salt and pepper), used as a topping for spaghetti or hot dogs. In addition, red beans, chopped onions, and grated cheese are offered as additional toppings that are termed "way."
Popular snacks in Ohio are Sauerkraut Balls, a meatball-sized fried pie containing sauerkraut and several combinations of ham, bacon and pork. The recipe was discovered in the late 1950s by two brothers, Max and Roman Gruber for their five-star Gruber restaurant, located in Shaker Heights, Ohio. It is a derivation of various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland. The annual Sauerkraut festival is held in Waynesville, Ohio. where the sauerkraut ball, along with other sauerkraut specialties, is presented.
Clam bakes are very popular in Northeast Ohio. The area, originally part of the Western Reserve, was originally populated by people from Connecticut and other New England states. Grilled Northeast Ohio shells usually include shellfish, chicken, sweet potatoes, corn, and other side dishes. Unlike in New England, seaweed is not used and shellfish, chicken, and sweet potato are all steamed together in a large pan.
Wisconsin
Wisconsin is "American Dairyland," and is home to many frozen custard stands, especially around Milwaukee and along the Lake Michigan corridor. The country also has a special relationship with Blue Moon ice cream, being the only place to be found. While the origin of this flavor is not well documented, it is most likely developed by the taste chemist Bill "Doc" Sidon from Milwaukee, Wisconsin. This state is also known as home to many cheese makers. Wisconsin now has 58 Master Cheesemakers, all of whom qualify through an extensive process established by the Wisconsin Milk Marketing Board. This program is the only one outside of Europe. However, Wisconsin cheesemaking is even more diverse, ranging from craftsmen who craft their products from milk herds of their own milk to large factories. Colby cheese was first made in Wisconsin in 1885 (named after its hometown), and Brick cheese was first made in the state in 1877. The state also plays the origins of Blue Marble Jack cheese, and is the only producer of Limburger cheese in the United States. Wheaten cheese can be eaten separately "shrill," or cold, as a snack, or covered in batter and fry as an appetizer, often served with farm dressing as a sauce.
The most universal Wisconsin dessert is cream puff, a kind of profiterole that is a famous treat at the Wisconsin State Fair. The southeastern city of Wisconsin, Racine, known for its Danish sweat, sweet flake cake is often served as a dessert. The capital of Madison, Wisconsin is home to Carson Gulley, a famous South African chef from the University of Wisconsin-Madison from the 1920s to the 1950s. He is credited with creating the famous Fudge-Bottom cake and spreading his popularity.
Friday night fried fish, often battered and roasted fried or walleye, is traditional throughout Wisconsin, while in northeastern Wisconsin along Lake Michigan, the fish stew in Door District remains swaying. The supper club is another common phenomenon of Wisconsin's culinary heritage and is often a destination for fish frys, which typically feature some of the above mentioned fish, along with various sides: fried foods such as french fries and common onion rings, along with spices from tartar sauce and slaw cole (especially red lettuce, a variety of cole slaws combining Wisconsin cranberries) and garnish parsley and lemon wedges.
In addition to the "Cheesehead" status, Wisconsin has a reputation for alcohol consumption. A common feature of "drinking culture" is embedded in the Wisconsin tradition, from festivals and holidays to everyday life. Many large factories were established in Wisconsin, mostly in Milwaukee, which earned the nickname "Brew City" before the turn of the century: Miller, Pabst, Schlitz (all from and originally based in Milwaukee) and Leinenkugel all started as local favorites before entering national and international markets. Wisconsin has experienced a revival in this industry, however, with many micro beer shops and craft beers now being made and exported. Some other favorites include Ale Asylum, Capital, Sprecher, and New Glarus, the latter known as Spotted Cow Farmhouse Ale. In addition to beer, Wisconsin people also drink large quantities of brandy, often mixed into the unique Badger libraries, "Brandy Old Fashioned", which can be sweet, sour, or press. Another newer brandy-based cocktail is Wisconsin Badger, derived from a mixture of brandy, cranberry juice, and cherry schnapps - all ingredients inspired by Wisconsin. Pewaukee, Wisconsin is also home to Rumchata's alcoholic beverages, described as a recipe of horchata containing rum and Wisconsin cream.
Cooking with alcohol is also pretty standard across the state. Wisconsinite usually boil or boil their sausages (especially bratwursts) in some types of beer (most often pilsner) with butter and onion, and "Beer batter" fish, usually walleye or perch, as well as cheese curds and onion rings are also common fare. The beer cheese soup is another beloved recipe, usually made from a variety of cheddar or lighter cheddar cheese and beer, with sausage, potatoes, and green onions. Other recipes everywhere but perhaps less mentioned which involve alcohol are "Beer Butt" or "Beer Can" Chicken (similar to drunken cock), daily meals involving whole grilled chicken being grilled slowly, usually on a fire, with cans usually the beer amber is directly inserted into the poultry cavity; The result is a tender meat soaked inside with a taste of the selected beer.
"Booyah" is a very common and warm Wisconsin food, found mainly in the northeastern states of the state. The origins of this dish are debatable, but the origin of Wisconsin argues that the word is the English spelling of the Flemish or Belgian Walloon of the French word bouillon , in this context means "broth." Recipes vary but common ingredients usually involve chickens or other meats - the most commonly used beef, pork, or bull - and vegetable mirepoix, usually onions, celery, carrots, cabbage, peas, potatoes and rutabagens. The ingredients are all cooked together in a special type of special boiler, often known as a boiler boiler, over a low heat for several days.
Wisconsin cuisine also serves large amounts of sausage, or
Seymour, Wisconsin, claims to be the birthplace of modern hamburgers, though some other locations make similar claims. Of course, however, "Butter Burger" is a unique Wisconsin take on classic American dishes. Traditionally, a butter pad works or "stuffed" into a raw hamburger patty before baking.
Plates
This dish, though not all exclusive to the Midwest, is typical Midwestern food. Although many meals are shared with other US regions, they often feature a unique Midwestern style of preparation.
See also
- List of regional dishes in the United States
References
External links
- Eat Habitat
Source of the article : Wikipedia
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