American foods worth the trip

11 hrs.

Nicole Campoy-Leffler , The Daily Meal

There are some foods that just don?t travel well, and we don?t mean in?Tupperware. Some foods are so tied to a place that trying to recreate them or?generate a passion behind them anywhere else would be a fool?s errand. There?are some foods that, for one reason or another, stick to their proverbial ponds?and only a few have made a name for themselves outside those culinary?boundaries. But if you were to ask a local to recommend the one thing to try in?their hometown, the unanimous answer would be the mystery dish; Pennsylvanians?would say scrapple, you?d hear all about johnnycakes in Rhode Island and in?South Carolina they?d suggest a heaping helping of Frogmore stew.

Click?here to see 18 American foods you have to travel for

All of these iconic?foodstuffs come from such different histories and were created because of very?different wants and needs. The Nebraskan runza, for example, originated in?Russia in the 1800s and worked its way to Germany before becoming a Nebraskan?specialty that, if you really get down to it, shares its home turf with Kansas.?In Kansas, though, they bake their runzas in a rectangular shape rather than in?the typical Nebraskan triangle. In contrast, Maine?s well-known whoopie pies?originated in the U.S., though their exact origins are still debated.

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Foods like loco moco?in Hawaii, Colorado?s Rocky Mountain oysters and garlic fries in Gilroy,?Calif., have begun to creep into the country?s culinary?lexicon, but it?s an accepted fact that these delicacies should really be enjoyed?in their place of origin. So whether its Washington D.C.?s unique half-smokes?or kolaches found in Texas Hill Country, these foods are a glimpse into what?feeds this country in all its nooks, crannies and corners.?

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Whoopie pie: Maine
Does this confection?originally hail from Maine or Pennsylvania? The matter is much disputed by the?two states, but in 2011, the whoopie pie became Maine's official state treat. The caloric classic consists of thick?vanilla cream sandwiched between two chocolate cakes (shaped like thick?cookies). Supposedly, during the Depression, a woman in Maine was baking a?cake. She had a little remaining batter so, being frugal, she put two small?rounds of batter on a baking sheet and when they came out, sandwiched them with?frosting in the middle. She exclaimed, "Whoopie! It worked!"

Johnnycakes: Rhode Island
Johnnycakes, or?johnny cakes, come from small coastal Rhode Island towns, where grist mills?were grinding corn into cornmeal as early as the 1700s. A johnnycake is a sort?of flatbread made of cornmeal, popular in the area since local climate?conditions were too harsh to grow much wheat. Johnnycakes are crunchy on the?outside, soft within and are often served with honey, maple syrup or other?sweet dipping sauces.

Cheese curds: Wisconsin
Wisconsin is known?for nothing if not its cheese, and cheese curds are among the most popular?snacks in the state. Cheese curds are the solid bits of young cheese, largely?Cheddar, and are also known as "squeaky cheese," because their?rubbery texture squeaks against your teeth as you eat them fresh ? they're best?when as fresh as possible. Cheese curds are found all over the state, from?county fairs to local bars, and come in flavored, plain or deep-fried?versions.

Frogmore stew: South Carolina
Also known as a?Lowcountry boil or a seafood boil, Frogmore stew is a long-cooked dish that?combines shrimp, sausage, freshly-shucked corn and red potatoes with mild crab?boil seasonings. It's almost more of an event than it is a dish, drawing family?and friends around a large boiling pot and a newspaper-covered table.

Runzas: Lincoln, Neb.
A runza is a?Nebraskan specialty that few have heard of outside the state. It is similar to?a pierogi ? dough shaped around a savory stuffing. Runzas apparently originated?in Russia in the 1800s before gaining ground in Germany and finally migrating?to the U.S. Traditionally, the yeast dough is filled with beef, cabbage,?onions?and spices, though variations on the theme add garlic, peppers,?sausages and chili.

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Source: http://www.nbcnews.com/travel/itineraries/american-foods-worth-trip-6175426

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