Coming from the most chili-mad city in the United States after Texas, Cincinnati chili is a popular dish made with ground meat, stock, and unusual spices such as cinnamon, allspice, Worcestershire sauce, and chocolate or cocoa. The chili is usually served over pasta such as spaghetti, then topped with a flavorful combination of shredded Cheddar, fried beans, onions, and crushed oyster crackers.
With more than 180 chili joints in the city, Cincinnati takes great pride in being a chili capital. The dish was invented in 1922 by a Macedonian immigrant called Tom Kiradjieff. He opened a Greek restaurant called The Empress, which was a total failure until Tom started to serve chili prepared with Middle Eastern spices.
The locals went with it, and the results can be seen even today. Chili joints started opening all over the city, with Skyline and Gold Star each creating their own mini-empire after the Empress started the chili-craze.
@CountScrofula Most people like their beefs "wet" which means it's double dipped in the au jou. But personally I think that makes the bread soggy so I like mine dry.
@Notladylike Yeah there's a kind of kebab everywhere. It's a little different and in Halifax and western Canada it's this specific ytpe that's sort of 'ours'.
@SW-User On the radio the other day they were saying this was brought here by Jewish and French immigrants, apparently. We've made it our own now though!
SW-User
Ahh I’ve just read this on google after reading your comment .... how interesting thank you for sharing ☺️ @PhilDeep
I love Poutine. I'm sure you tried most of the British staples already, but you can't go wrong with a giant Yorkshire pudding. Fill it up with anything, it's like a delicious bowl.
Ummm. That's a tough one. Pork chops, mashed potatoes, and fried cabbage is a meal I'd take any day though, and one I'd recommend anyone else try haha.
SW-User
Irish colcannon of course. Then a cup of tea of an evening with a large wedge of Barmbrack ☘️
I love cooking and do all kinds of dishes. Fried, grilled, baked, all different types of cuisines. But if I had to pick what I do best it’s probably smoking meats.
@Notladylike not char grilled at all. And Slow smoked at 225F. All you need is salt, pepper and paprika. For the ribs I’ll spritz them every 30 minutes or so with a mix of apple juice, apple cider vinegar and water. Brisket and pork butt about 90 minutes per pound. Ribs about 4 hours.
@Notladylike moist, tender and so flavorful. In a spritz bottle add 1 cup apple juice, 1/4 cup apple cider vinegar and 1/4 cup water. Shake it up and every 30 minutes or so give them a few shots. Delicious.
I love poutine ! I tried it for the first time about four years ago. Here, crab sandwiches on sourdough are the real “San Francisco treat” rather than Rice-a-Roni.
