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<blockquote data-quote="Lil" data-source="post: 720566" data-attributes="member: 17309"><p>So, there've been so many foods mentioned in the other threads, I thought I'd see who's eaten our local delicacies and maybe you'll list (and explain) some of your own. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Some of St. Louis' local inventions:</p><p></p><p><strong>Toasted Ravioli</strong> - Like it sounds. Take Ravioli, bread and deep-fry them so they're toasty. Serve with marinara of course.</p><p></p><p><strong>Gooey Butter Cake</strong> - Hard to describe. But here's a recipe. <a href="http://allrecipes.com/recipe/8088/gooey-butter-cake-iii/" target="_blank">Gooey Butter Cake III Recipe</a></p><p></p><p><strong>Provel Cheese</strong> - According to Wikipedia: <strong>Provel</strong> <a href="https://en.wikipedia.org/wiki/Help:IPA/English" target="_blank"><u>/proʊˈvɛl/</u></a> is a white <a href="https://en.wikipedia.org/wiki/Processed_cheese" target="_blank"><u>processed cheese</u></a> particularly popular in <a href="https://en.wikipedia.org/wiki/St._Louis_cuisine" target="_blank"><u>St. Louis cuisine</u></a>, that is a combination of <a href="https://en.wikipedia.org/wiki/Cheddar_cheese" target="_blank"><u>cheddar</u></a>, <a href="https://en.wikipedia.org/wiki/Swiss_cheese" target="_blank"><u>Swiss</u></a>, and <a href="https://en.wikipedia.org/wiki/Provolone" target="_blank"><u>provolone</u></a> cheeses. Provel has a low melting point, and therefore has a gooey and almost <a href="https://en.wikipedia.org/wiki/Butter" target="_blank"><u>buttery</u></a> texture at room temperature. It is the traditional topping for <a href="https://en.wikipedia.org/wiki/St._Louis-style_pizza" target="_blank"><u>St. Louis-style pizza</u></a>. It is also often used in the preparation of <a href="https://en.wikipedia.org/wiki/Cheese_soup" target="_blank"><u>cheese soup</u></a> and served on <a href="https://en.wikipedia.org/wiki/Salad" target="_blank"><u>salads</u></a>, <a href="https://en.wikipedia.org/wiki/Chicken" target="_blank"><u>chicken</u></a>, and the <a href="https://en.wikipedia.org/wiki/Gerber_sandwich" target="_blank"><u>Gerber sandwich</u></a>. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and <a href="https://en.wikipedia.org/wiki/Cream" target="_blank"><u>cream</u></a>.</p><p></p><p>And of course, Missouri has two others for sure it's known for:</p><p></p><p><strong>KC Barbeque</strong> - kind of self explanatory but specifically has to do with slow smoked meats.</p><p>and</p><p><strong>Springfield Cashew Chicken</strong> - my favorite on the list and virtually impossible to find outside of areas near Springfield, Missouri in my experience. Crispy fried chicken bits, a yummy gravy-like sauce, and cashews. SOOOO GOOD!!!! <a href="http://allrecipes.com/recipe/9009/springfield-style-cashew-chicken-i/" target="_blank">Springfield Style Cashew Chicken I Recipe</a></p><p></p><p>I personally am a fan of many area's specialties; Chicago deep dish pizza being one of my favorites.</p><p></p><p>What are your (now or in the past) area's specialties?</p></blockquote><p></p>
[QUOTE="Lil, post: 720566, member: 17309"] So, there've been so many foods mentioned in the other threads, I thought I'd see who's eaten our local delicacies and maybe you'll list (and explain) some of your own. :) Some of St. Louis' local inventions: [B]Toasted Ravioli[/B] - Like it sounds. Take Ravioli, bread and deep-fry them so they're toasty. Serve with marinara of course. [B]Gooey Butter Cake[/B] - Hard to describe. But here's a recipe. [URL='http://allrecipes.com/recipe/8088/gooey-butter-cake-iii/']Gooey Butter Cake III Recipe[/URL] [B]Provel Cheese[/B] - According to Wikipedia: [B]Provel[/B] [URL='https://en.wikipedia.org/wiki/Help:IPA/English'][U]/proʊˈvɛl/[/U][/URL] is a white [URL='https://en.wikipedia.org/wiki/Processed_cheese'][U]processed cheese[/U][/URL] particularly popular in [URL='https://en.wikipedia.org/wiki/St._Louis_cuisine'][U]St. Louis cuisine[/U][/URL], that is a combination of [URL='https://en.wikipedia.org/wiki/Cheddar_cheese'][U]cheddar[/U][/URL], [URL='https://en.wikipedia.org/wiki/Swiss_cheese'][U]Swiss[/U][/URL], and [URL='https://en.wikipedia.org/wiki/Provolone'][U]provolone[/U][/URL] cheeses. Provel has a low melting point, and therefore has a gooey and almost [URL='https://en.wikipedia.org/wiki/Butter'][U]buttery[/U][/URL] texture at room temperature. It is the traditional topping for [URL='https://en.wikipedia.org/wiki/St._Louis-style_pizza'][U]St. Louis-style pizza[/U][/URL]. It is also often used in the preparation of [URL='https://en.wikipedia.org/wiki/Cheese_soup'][U]cheese soup[/U][/URL] and served on [URL='https://en.wikipedia.org/wiki/Salad'][U]salads[/U][/URL], [URL='https://en.wikipedia.org/wiki/Chicken'][U]chicken[/U][/URL], and the [URL='https://en.wikipedia.org/wiki/Gerber_sandwich'][U]Gerber sandwich[/U][/URL]. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and [URL='https://en.wikipedia.org/wiki/Cream'][U]cream[/U][/URL]. And of course, Missouri has two others for sure it's known for: [B]KC Barbeque[/B] - kind of self explanatory but specifically has to do with slow smoked meats. and [B]Springfield Cashew Chicken[/B] - my favorite on the list and virtually impossible to find outside of areas near Springfield, Missouri in my experience. Crispy fried chicken bits, a yummy gravy-like sauce, and cashews. SOOOO GOOD!!!! [URL='http://allrecipes.com/recipe/9009/springfield-style-cashew-chicken-i/']Springfield Style Cashew Chicken I Recipe[/URL] I personally am a fan of many area's specialties; Chicago deep dish pizza being one of my favorites. What are your (now or in the past) area's specialties? [/QUOTE]
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