August 25, 2008

Regional Specialties

Filed under: food — origamifreak @ 4:10 pm
Tags: , , , , , ,

Noel alerted me to a recent article in the NYT about food in the Finger Lakes. While they hit some high points (I concur about Dinosaur BBQ and Cayuga Lake Creamery ice cream), they left out a number of other local favorites.

Over the past few years I’ve been collecting recipes of these, and I submit here a list for your culinary amusement:


  1. When I was working downtown, one of the first signs of spring was when the hot dog guys came out, and I could get a grilled white hot with hot sauce. 🙂

    David Rosengarten has a fairly decent recipe for the sauce that Peeps used the other night to make homemade garbage plates:

    (Slightly less sinful than Tahoe’s plates.)

    Comment by Toy Lady — August 27, 2008 @ 8:22 am | Reply

  2. I have not had the beans and greens or Utica greens. But Phelps cabbage and sauerkraut have to make the list. And I put a recipe for my mom’s BBQ sauce–which I have never had used that way–up since it is similar to the Texas hot sauce, which I have never had either.

    Comment by jpm14 — August 27, 2008 @ 2:23 pm | Reply

  3. TL:

    Oh dear. The Garbage Plate.

    I’d just about forgotten, and you had to go and remind me, didnja? You’re right, it belongs on the list – I think I forgot about it as some kind of psychological defense mechanism.

    I was introduced to one of those when I first started working in Geneva, back when Wyatt’s was still open in the old train depot.

    It started out, OK – a bunch of fries, a patty, some fixings – but then they did something that utterly HORRIFIED me – they dumped meat sauce All Over It!

    It made the fries soggy, it got all over everything, and I honestly think my new co-workers suggested I order it, just so they could watch me gasp.

    So, although I’m sure it’s a lovely acquired taste, I’m pretty sure I don’t have the fortitude to acquire it. It’s not as if I am one of those people who has to use plates with levees to keep the food from touching, it’s just that I was raised in Northern California, where we do not dump anything on our fries, especially sauce! We *dip* our nice, crispy fries in ketchup (or catsup, depending on the brand).

    (On the other hand, pineapple belongs on ham pizza, so go figure.)


    White Hots, however, are entirely acceptable, as long as there is no weird sauce on them. Regular condiments are just fine, thanx. Maybe German mustard, but that’s where I draw the line. No blue ketchup, either.

    Comment by origamifreak — August 27, 2008 @ 9:14 pm | Reply

  4. Deb:

    Thanks for mentioning Phelps saurkraut!

    Beans & greens is particularly Genevan. It’s a tasty stew of garlic, beans, and (you guessed it) greens. It comes as a side dish, and you have to use your spoon, because the juice is really good. (I am a big fan of juice.)

    Comment by origamifreak — August 27, 2008 @ 9:16 pm | Reply

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