Ask Lemmy

Not exactly a dish, but a Pie or a Sausage roll followed by a Lamington.

Aternatively Tim Tams. (I'd like a chocolate biscuit. How much chocolate? Yes.)

German here. I don't know if its reaally local, but mine would be a family dish called "Holzfällerpfanne", the "lumberjack skillet". It's made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).

So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!

Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.

Ontario, Canada. For me it's Shawarma poutine.

Classic poutine is already amazing, and there are all sorts of variations, but shawarma poutine just hits the spot like no other. It still has the fries, gravy, and cheese curds, and they add chicken swarma, hot sauce, and toum (garlic sauce).

Maximum comfort food, especially to watch a movie with in the winter.

Chicago Illinois USA here:

The two foods that scream “This is Chicago” to me are deep dish pizza and a Chicago style hotdog (poppy seed bun and a dog with mustard, chopped onions, tomato wedges, sweet relish, a pickle spear, and peppers, then sprinkled with celery salt).

As to which is my favorite, deep dish is definitely more unique and probably the better answer here, but man can I do love when the dogs are just right.

Very, very tough question...

🇵🇹 Maybe Polvo à Lagareiro or Arroz de Polvo. I really like octopus...

Pork butt roast and sauerkraut. It's a traditional Pennsylvania Dutch recipe meant to bring good luck and fortune to the household on New Years. You simply season a pork butt with salt and pepper and put it in the slow cooker with a large container of saurkraut and cook on low til it shreds. Served with mashed potatoes, peas, and pork gravy. Guaranteed to give you a food coma.

For appetizers, I love beet-pickled eggs. It's essential to pickle them for 24+ hours to ensure the pink fully penetrates the egg white.

Switzerland: Fondue!

It's more of a food/ingredient than a dish, but Chinook salmon. So good. (Washington)

A store-made bagel, with 2 over-easy eggs and a thick slice of a spiced ham product called (pork roll) or (taylor ham), a slice of American cheese, and "salt, pepper, ketchup".

Commonly with bacon, sausage, or regular sliced deli ham replacing the meat. Sometimes with hot sauce instead of ketchup. The bagel can be any type, but is often "everything".

NYC area, mostly north New Jersey.

🇨🇦 I feel like I’m supposed to say poutine but honestly…

Beef patty in coco bread! It definitely didn’t originate here but it’s a pretty common street food besides bratwursts.

Now for a truly local pick, Beavertails! It’s like a big flattened donut you can put anything on, ranging from simple cinnamon and lemon, candy, or something savoury like cheese.

Furikake shrimp chips.

From central Mexico, my favorite is huaxmole (or guaxmole, "mole de huaje"): pork with a sauce made of guaje (Leucaena leucocephala) seeds, green chiles and, sometimes, husk tomatoes. Other recipes use goat meat, red chiles and can be more like a soup.

Ghormeh Sabzi - or The story of how my SO got me by my belly. Iranian stew mandatorily served with rice crowned with it's Tadigh crust.

Chicken Rice - Singapore

We don't really have that much locally specific food but oh do I love potica. Estragon or walnut.

From approximately the french Alps: Ravioles du Dauphiné or Tartiflette

• https://en.m.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9
• https://en.m.wikipedia.org/wiki/Tartiflette

Poffertjes!

Whoopie pies are great but I prefer scrapple for breakfast

South London, UK: doner meat and chips. Optional lettuce, onions and burger sauce.

Bagna cauda, from Piemonte Piedmont north Italy

Delicious in winter, a cream made with a lot of garlic e anchovies, eat warm with vegetables or meat

A semi local but a "screamer" is pretty great, it's a slush or slerpy with soft serve icecream on top or mixed in and probably the best answer to the flavourless ice you get at the bottom of the cup

Rootbeer is of course a great slush flavour for this

Northwest US: smoked salmon with a side of berries. Sockeye with little or no sugar added is the best IMO. The berries should be native varieties if you want to try for authenticity, though the invasive blackberries are really tasty, too.

Sarmale

Burritos. Like most burritos.

Pepperoni rolls from West Virginia, and it's not even close. Simple and easy to make, last unrefrigerated, and I can eat about 40 of em if I'm not careful.

Do you mean local like within my own city or regionally/by country?

Countrywide: Hotdogs are the first thing I think of when I think "American food."

Statewide (California): The sour dough bread bowls at the San Francisco wharf are amazing as fuck.

In my city: The best thing here are taco trucks. There's even a whole dedicated parking area for a bunch of them to gather downtown called "Grub Hubs."

merjimek chorbasy - is a lentil soup, I think it's originally turkish. nohutli et - lamb stew with chickpeas. yantyq - pie with minced lamb fried in a pan without fat. I'm originally from Crimea, Ukraine.

Thailand - gaeng tai pla, som tam, mango sticky rice. First 2 are really spicy, so probably not for everyone.

Mission style burritos are tasty.

I also like California style pizza so long as the toppings aren’t too weird.

Norwegian, here. Lutefisk is incredible if done right, but it's easy to fuck up severely. So if someone were to try and cook something based on my recommendation, I'd suggest Fårikål or Pinnekjøtt instead, as they're both incredibly easy to make and quite tasty.

Belgium: vol au vent with Fries

https://en.m.wikipedia.org/wiki/Vol-au-vent

I'm Belgian so only one answer is allowed

Belgian fries with mayonnaise and Flemish stew

Sauerbraten.

A few kg of meat, traditionally (in the rhine-area) from horse, nowadays more beef, marinated for 1+ month in a few litres of wine and vinegar, with some vegetables. Slowly cooked so it disintegrates on your fork.

Grünkohl!