Jokerman Member Username: Jokerman
Post Number: 6 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Friday, April 28, 2006 - 7:54 pm: | |
As a former Detroiter now living in San Diego, there are certain regional Detroit/Michigan foods that I have to eat every time I visit: Coneys (hot dogs, loose hamburgers, chili) Big Boy (Brawny Lad, Big Boy, chocolate malt, onion rings etc.) Most CA Big Boys have closed and they don't have the Brawny Lad. Great Lakes perch (What is the best place?) White Castle Better Made chips Vernors (We can buy this in CA, but it is very expensive.) Chinese food (For some reason, Michigan Chinese food is better than anyhere else in the US, especially Almond Boneless Chicken and egg rolls.) Polish food (especially pierogis) Sander's Hot Fudge Cream Puff Buscemi's Submarine Sandwich What do you think? |
Islandman Member Username: Islandman
Post Number: 164 Registered: 08-2004 Posted From: 68.42.171.59
| Posted on Friday, April 28, 2006 - 8:01 pm: | |
Good list. As a former resident of San Diego, I miss Roberto's in IB (awesome fast food Mexican), and the areas of PB and OB. Of course, Tijuana right around the corner if you felt like taking a walk on the wild side. |
Livedog2 Member Username: Livedog2
Post Number: 171 Registered: 03-2006 Posted From: 24.223.133.177
| Posted on Friday, April 28, 2006 - 8:10 pm: | |
The St. Clair Inn has the best perch dinners in Michigan: http://www.stclairinn.com/ Livedog2 |
Jokerman Member Username: Jokerman
Post Number: 7 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Friday, April 28, 2006 - 8:12 pm: | |
Islandman: It's true, you don't know what you've got 'til it's gone. Every time I leave San Diego, I find myself craving an authentic burrito. Did you ever eat at Las Quatro Milpas on Logan Ave. near Chicano Park in San Diego. Great "down home" Mexican food at very cheap prices. Once while in Detroit I missed San Diego and craved some Mexican food. I went to Mexican Village on Bagley. Instead of serving rice and beans with the dinner, they served beans and cole-slaw! I was shocked. |
Chitaku Member Username: Chitaku
Post Number: 221 Registered: 03-2006 Posted From: 68.43.107.72
| Posted on Friday, April 28, 2006 - 8:13 pm: | |
Big Boy is great I've been to a few in Cali too, same menu same food we just know how to do it better. Don't forget Rock n rye |
Jokerman Member Username: Jokerman
Post Number: 8 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Friday, April 28, 2006 - 8:15 pm: | |
Livedog 2: Thanks for the tip. The picture is making me hungry. |
Tarkus Member Username: Tarkus
Post Number: 13 Registered: 04-2006 Posted From: 68.43.117.118
| Posted on Friday, April 28, 2006 - 11:33 pm: | |
Pat O'Brians for the perch. 10mile and Jefferson. Hey Jokerman, Sanders opened up a ice cream parlor again in the Village Grosse Pointe. |
Super_d Member Username: Super_d
Post Number: 856 Registered: 08-2005 Posted From: 69.217.229.2
| Posted on Friday, April 28, 2006 - 11:41 pm: | |
Faygo RED POP! a Deeeetroit tradition! super d(motordetroit) |
Blessyouboys Member Username: Blessyouboys
Post Number: 394 Registered: 07-2005 Posted From: 69.209.178.11
| Posted on Saturday, April 29, 2006 - 12:02 am: | |
your mom |
Kathleen Member Username: Kathleen
Post Number: 1302 Registered: 10-2003 Posted From: 69.14.122.57
| Posted on Saturday, April 29, 2006 - 9:11 am: | |
Try Sinbad's for the perch.
quote:Once while in Detroit I missed San Diego and craved some Mexican food. I went to Mexican Village on Bagley. Instead of serving rice and beans with the dinner, they served beans and cole-slaw! I was shocked.
Never in 30+ years of eating at Mexican Village have I seen them serve coleslaw. It's always beans and rice. Could they have run out of rice? or was it something you ordered? |
Jams Member Username: Jams
Post Number: 3193 Registered: 10-2003 Posted From: 68.79.91.123
| Posted on Saturday, April 29, 2006 - 10:32 am: | |
Ivanhoe's (aka The Polish Yacht Club) lake perch can give anyone else's a run for the money. |
Douglasm Member Username: Douglasm
Post Number: 533 Registered: 10-2003 Posted From: 66.189.188.28
| Posted on Saturday, April 29, 2006 - 2:29 pm: | |
I agree with Jokerman on the Vernors. I have difficulty with the fact it's canned in Everett, WA for (my) local consumption. But for my wife, Super-D is right. We went back to YpsiArbor about 15 years ago for a reunion and she fell in love with Red Pop. Alas, Shasta--another National Beverage company--doesn't have anything even close..... |
Jjaba Member Username: Jjaba
Post Number: 3747 Registered: 11-2003 Posted From: 67.160.138.107
| Posted on Saturday, April 29, 2006 - 7:04 pm: | |
The Forum calls it Ypsitucky. Eagle Dairy, Johnson Creamery, Detroit Creamery, Boeskys, Brothers, Juniors, Leon and Lefkovskys, Broadway Market, Esquire, Darbys, Lou's, Bread Basket, Chocolate Cream Ales, Horlicks Malted, Sanders Candy, and cakes, Topers Pickles, Awreys Bakeries, enough already. jjaba, Westside memories. |
Mackinaw Member Username: Mackinaw
Post Number: 1444 Registered: 02-2005 Posted From: 68.248.8.186
| Posted on Saturday, April 29, 2006 - 7:07 pm: | |
-Faygo Rock n' rye -Better Made anything -Broadway Mkt. for corned beef (amazing) |
Neilr Member Username: Neilr
Post Number: 237 Registered: 06-2005 Posted From: 69.242.218.76
| Posted on Saturday, April 29, 2006 - 8:02 pm: | |
Deep fried shrimp to go from Dot & Etta's slathered with hot sauce! I don't think I ever made it home with the bag intact. |
Wazootyman Member Username: Wazootyman
Post Number: 49 Registered: 02-2006 Posted From: 71.65.15.68
| Posted on Sunday, April 30, 2006 - 12:42 am: | |
I really like Uncle Ray's and Better Made chips, the BBQ variety in particular. Though I have noticed that Uncle Ray's have spotty quality control. The BBQ chips can have anywhere from almost no BBQ flavor to being almost completely saturated in the orange coating, depending on the batch. One thing that I haven't really seen outside of Metro Detroit is the coney - quite possibly one of the best foods ever created. Well, besides BBQ. I've got a stomach full of Slows right now that's sitting pretty nice... |
Livernoisyard Member Username: Livernoisyard
Post Number: 562 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Sunday, April 30, 2006 - 12:49 am: | |
Coneys actually originated in Cincinnati and are still big there. Maybe there are some other foods there that Detroit copy-catted. |
Super_d Member Username: Super_d
Post Number: 859 Registered: 08-2005 Posted From: 69.217.229.2
| Posted on Sunday, April 30, 2006 - 12:52 am: | |
Better-Made Barbeque Skinnnnnnnz! and 'OHana' Ice Tea! super d(motordetroit} |
Kathleen Member Username: Kathleen
Post Number: 1303 Registered: 10-2003 Posted From: 69.14.122.57
| Posted on Sunday, April 30, 2006 - 2:05 am: | |
quote:Coneys actually originated in Cincinnati and are still big there. Maybe there are some other foods there that Detroit copy-catted.
Are you sure? We've seen chili dogs called Michigans when we've been out east. And then there are explanations like these: http://www.pressrepublican.com /michigans/michigans_duquette. htm http://www.observer-eccentric. com/apps/pbcs.dll/article?AID= /20060420/ENT/604200571 |
Jjaba Member Username: Jjaba
Post Number: 3748 Registered: 11-2003 Posted From: 67.160.138.107
| Posted on Sunday, April 30, 2006 - 2:31 am: | |
The Coney Island is from Coney Island, a place within Brooklyn, New York. Try Nathan's chili dog and you'll see a faint resemblence. "Greek Joints" in Detroit served them for a long time as part of their restaurants. Then, they became a stand-alone kinda thang like what we see around Detroit today. Cincinnati, Cleveland, certainly Chicago, New York and others have a variety. A "Michigan" is a hot dog in Montreal. In Chicago, drag it through the garden. In Montreal, all dressed. In Detroit, with everything. In Los Angeles, Dodger dogs. In Cleveland, Stadium Mustard. The St. Louis World's Fair had an early version of frankfurter and bun. Frankfurter comes from Frankfort, a place in Germany. jjaba, all's you need to know. |
Livernoisyard Member Username: Livernoisyard
Post Number: 567 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Sunday, April 30, 2006 - 4:15 am: | |
Another myth about to be destroyed: that the Coney was from New York (or Detroit for that matter). The Life and Times of Chili Cincinnati Chili - Part Two by Cliff Lowe The Life and Times of Chili - Part One click for recipes If I asked you what city was the Chili capital of the world, what would your answer be? O.K. Let's narrow it down. Suppose I asked you what American city was the Chili capital of the world? If you answered with any state or city west of the Rocky Mountains, you would be wrong, very wrong. In 1890, DeWitt Clinton Pendery concocted the first known Chili Powder mix, which he called 'Chiltomaline' and it had its part in promoting and making western-style Chili as ubiquitous as it is today. His mix was a concoction of Chiles, Cumin, Oregano, and other spices. Mr. Pendery arrived in Fort Worth, Texas after having traveled by horse-drawn stagecoach from Cincinnati, Ohio. Cincinnati, known officially as the 'Queen City' was, in the 1700's and early 1800's, the gateway to the west. Located on a point where the mouth of the Licking River empties into the beautiful Ohio River, and just east of the spot where the three states of Ohio, Kentucky, and Indiana would eventually converge, this city was perfectly located for growth and industry. In those days river transportation was the fastest method of travel and one could ship goods or travel from Cincinnati, via the Ohio River, right into the mighty Mississippi river, and all the way to New Orleans and, from there, points west. Surveyor John Filson gave the area, originally settled by John Symmes, the name "Losantiville." In 1790, General Arthur St. Claire, the first governor of the Northwest Territory, renamed the settlement 'Cincinnati' in honor of an organization of Revolutionary Soldiers called The Society of the Cincinnati, of which he was a member. The Society took its name from Quinctius Cincinnatus, an ancient Roman military leader. I have to wonder what would have happened had Mr. Pendery decided to remain in Cincinnati, Ohio, because Cincinnati is the Chili Capital of the United States and, likely, the world. The city has more Chili parlors per capita and square mileage than any known city on the continent. Perhaps all chili would be of the Tex-Mex heritage if Pendery had stayed there. But, the Chili produced, sold, and consumed in the Cincinnati area is not truly "Chili"as we know it. Cincinnati Chili is unique and quite different from its western cousin. In fact, about the only relation it has are the meat, cumin and chili powder it contains. After that, the recipe takes an interesting twist. Cincinnati style chili is also unique to the area (you can't find it too far outside the greater Cincinnati, area, although I did hear that one company was considering opening a store in Phoenix, Arizona) and unique in the way it came to be. In 1922, a Macedonian immigrant, Tom Athanas Kiradjieff settled in Cincinnati with his brother, John. He opened a hot dog stand, which he named 'Empress' and sold hot dogs and Greek food. He did a lousy business because, at that time, the large majority of the inhabitants were of German heritage, and nobody in the area knew anything about Greek food, and weren't thrilled by it. Tom was not to be defeated. He took a Greek stew, maintained the Mediterranean spices of Cinnamon and Cloves, changed the meat to ground beef, and added other spices, such as chili powder, to the mix and began to sell this stew over spaghetti and called it 'Chili.' It proved to be a successful experiment. He also came up with the idea of selling his Chili in 'ways', which is also unique to the area. Today, Cincinnati Chili is still assembled and sold the way ole Tom used to sell his: Two Way means spaghetti topped with chili (get it? Two Way means two items, spaghetti and chili); Three Way is spaghetti topped with chili and grated cheddar cheese; Four Way is spaghetti topped with chili, grated cheese and chopped onions; and Five Way is kidney beans or chili beans, heated separately, placed on the plate then topped with spaghetti, chili, onions and grated cheese. If you stop in a Cincinnati chili parlor you must have a 'Coney.' Now, the history of this sandwich is somewhat vague, but Uncle Tom gets the credit for this, also. Seems that, en route to Cincinnati; he passed through the Coney Island area of New York. Later when he decided to cover one of his hot dogs on a bun with mustard, Cincinnati Chili, and onions, and top it all off with a lot of finely grated Cheddar Cheese, he named it a 'Coney Island' and the name sticks to this day. 'Coneys', as the locals call them, are now made with a hot dog that is a bit smaller and shorter than a regular wiener, to allow more room for the chili and other goodies that go thereon. I lived in the Cincinnati area for many years and I have eaten enough Coneys and Cincinnati Chili to kill a normal human. I still love them. Cincinnati now boasts a yearly chili festival and I was able to find the stats for the amount of Cincinnati Chili fixin's that were consumed (no, inhaled) at the 1998 Goldstar ChiliFest. This was a big to-do lasting for only two days, with 22 restaurants participating, and a local country music station hosting country music acts, and during the festivities 2 million pounds of Cincinnati Chili were consumed. Also eaten were 850,000 pounds of shredded Cheddar Cheese, 801,000 pounds of Spaghetti, 271,000 pounds of onions, 141,000 pounds of beans (groan!), 43 million oyster crackers, and 14.3 million hot dogs. Oh yeah, about those oyster crackers: an oyster cracker is made the same way as a saltine cracker except it is a 6-sided concoction, about the diameter of a grown man's thumb, and hollow. They are the only crackers served with Cincinnati Chili and are a perfect match. Why they are called 'oyster' I am not sure, but I suppose it has to do with their shape and the fact they are a hollow shell. If you do not know what one is, or what they look like, hop on your browser and type in oyster cracker and see what comes up. If that fails, seek out the Skyline Chili page and on that page you will find a picture. Today the largest Cincinnati Chili parlor chain in Cincinnati, and the world, is Goldstar Chili and, when I lived there, it was one of my favorites. Ms. Jessica Owsley, of Goldstar's Customer Service, graciously informs me that Gold Star serves 1,000,000 pounds of cheese and 3,000,000 pounds of chili a year. She also sent another interesting fact: the largest Coney ever made was 102 feet long and weighed over 180 pounds Goldstar Chili has around 100 stores in the Greater Cincinnati area, including one in Bethel, Ohio, Dayton, Kentucky and in Lawrenceburg, Indiana; all within a few minutes drive from Cincinnati. The next largest chain is Skyline Chili with around 59 stores in the area. There is still an Empress Chili, too. Around the area are numerous little, one-store operations selling this amazing concoction of Greek heritage but, in spite of the giant size and output of Goldstar and Skyline, there is one tiny Chili parlor that has outshined them all. Cincinnati is a city composed of hundreds of little neighborhoods and the natives know the boundaries and distinct areas of each one. One such neighborhood is Camp Washington, which consists of about 1,750 residents. And therein, is the Camp Washington Chili parlor just a few minutes from the downtown area. In 1985, Camp Washington Chili was featured on the CBS Morning News as the best-rated Chili in the nation. And the reputation is well earned. For 60 years, the little restaurant has been owned and operated by the same Greek family. The single-store business was also featured in the March 2000 issue of National Geographic Magazine. Then, in May of the same year, the James Beard Foundation honored Camp Washington Chili as an 'American Regional Classic' restaurant. It is also patronized by a host of national celebrities, including singer-songwriter Jimmy Buffet, of 'Margarita' fame. Why all the fuss and stir about a little store? Well, for one thing, owner John Johnson has been making Cincinnati Chili since 1951 when he came from the old country to work with his uncle in the family business. For another, he pays attention to detail and does special things like using 100% real, aged Cheddar Cheese and refusing to buy pre-ground beef for his recipe. It has been ground in the restaurant, fresh daily, 6 days a week, since the beginning. The restaurant, which stood in the same place, in the same building, for 60 years until forced to move across the street two years ago due to street expansion, is 'the little restaurant that could.' It is the little restaurant, which has made famous the Chili, which really isn't a Chili at all, but an Americanized Greek Stew. I promised, at the beginning, to tell you of a Chili that wasn't a Chili as we usually think of it. Now you know. So, if you are ever in the Cincinnati area, stop and have a bowl of 5-Way and a Coney for me, will you? That would be a good thing. Some tips and reminders about Cincinnati Chili: It is a meat stew or sauce. Beans are not cooked in the Chili but are heated separately and used as an addition to the plate. Cincinnati chili is not to be served cold. It must be hot. Spaghetti always goes on the plate first, except, when making the 5-way version; some places put beans on the plate first, some on top of the spaghetti. No matter how tempted you are, do not use regular Saltines. You lose something in the translation. It must be Oyster Crackers. They stay crisp through the entire eating, whereas, regular Saltines do not. Connoisseurs of Cincinnati Chili do not go in for the childish, macho exercise of seeing who can make the hottest concoction. In Cincinnati they would probably hang you if you did. There is no such thing as '5-alarm Cincinnati Chili.' Cincinnati Chili is about blending spices and creating a particular subtle flavor. Refer to the article to remember how to assemble 2-Way, 3-Way, 4-Way, and 5-Way platters. And, finally, remember that, for some, this is an acquired taste, while for others it is love at first bite. If you hate it, please don't shoot the messenger. |
Kathleen Member Username: Kathleen
Post Number: 1306 Registered: 10-2003 Posted From: 69.14.122.57
| Posted on Sunday, April 30, 2006 - 10:07 am: | |
Just to add a little more to the controversy... American Coney Island in Detroit was established in 1917. The Cincinnati story mentions 1922. ACI background.... http://www.chicagotribune.com/ travel/chi-050821detroit%2C1%2 C6463814.story?coll=chi-900sit eindex-fea http://www.americanconeyisland .com/history.htm And while we're at it... Isn't it the chili recipe that makes Detroit coney islands different from the rest? I've often heard that chocolate is a secret ingredient in Cincinnati Chili. True? A restaurant called Cincinnati Chili opened at 12 Mile and Orchard Lake sometime in the last two years and closed after just a few months. When in Atlanta, I always stop at The Varsity (http://www.thevarsity.com/) once or twice...but I don't care for their chili dogs...I go for their slaw dogs, with a side of onion rings!!! To die for!!! |
Jjw Member Username: Jjw
Post Number: 84 Registered: 10-2005 Posted From: 68.33.56.156
| Posted on Sunday, April 30, 2006 - 10:15 am: | |
When I get back to Detroit and Michigan---the first thing I do is go buy some perch and cook it up for dinner. Living in Baltimore, we have great seafood, but no lake fish. God, I crave perch when i go back and usually have it at least twice.Also, whitefish----can't get that here either. Another purchase when I get back is Sanders or Strohs ice cream---specifically, their chocolate almond. I have a really hard time finding it--in fact, last time i visited was in August and I couldn't find it anywhere. But, I am telling ya--it is the best ice cream out there---nothing here compares to it. A little nore---while camping up in Vermont, I went into a little town on Lake Champlain and hit a tiny little restaurant (rain day). On the menu: "Authentic Detroit Coney Island". It was delicious. I asked about it and the owners of the restaurant traveled across the country a few years ago and hit the Coney Islands in Detroit--loved it so much, when they got back--they put it on the menu. I used to miss Vernors-but luckily it can be found all over Baltimore now--- |
Jjw Member Username: Jjw
Post Number: 85 Registered: 10-2005 Posted From: 68.33.56.156
| Posted on Sunday, April 30, 2006 - 10:21 am: | |
a side note----i too missed the Almond chicken on the Chinese menus----looked it up----surprisingly, it is only available in Michigan and northern Ohio restaurants---it is local to the area--- If you look it up on the internet, there are recipes for it. Tried one and it was great. |
Jams Member Username: Jams
Post Number: 3207 Registered: 10-2003 Posted From: 68.252.9.251
| Posted on Sunday, April 30, 2006 - 10:24 am: | |
quote:Isn't it the chili recipe that makes Detroit coney islands different from the rest?
yes, it is made from beef hearts. |
Douglasm Member Username: Douglasm
Post Number: 537 Registered: 10-2003 Posted From: 66.189.188.28
| Posted on Sunday, April 30, 2006 - 11:22 am: | |
Jjaba.... .....Ypsitucky was where I went to college. YpsiArbor was where the reunion parties were spread out and beside, it's easier to spell (and remember) than Washtenaw County..... Having said that, I'm going to the kitchen to make me a Velvet Peanut Butter sandwitch...... |
Detroitplanner Member Username: Detroitplanner
Post Number: 40 Registered: 04-2006 Posted From: 205.188.116.137
| Posted on Sunday, April 30, 2006 - 11:32 am: | |
No Buddy's Pizza or Antipasto Salads? Shame on all of ya! |
Deputy_mayor_2026 Member Username: Deputy_mayor_2026
Post Number: 28 Registered: 04-2006 Posted From: 152.163.100.8
| Posted on Sunday, April 30, 2006 - 1:27 pm: | |
Not in the D, but how about Frankenmuth chicken dinners? |
Motorcitymayor2026 Member Username: Motorcitymayor2026
Post Number: 765 Registered: 10-2005 Posted From: 24.231.189.137
| Posted on Sunday, April 30, 2006 - 1:29 pm: | |
favorite DETROIT foods... |
Deputy_mayor_2026 Member Username: Deputy_mayor_2026
Post Number: 29 Registered: 04-2006 Posted From: 152.163.100.8
| Posted on Sunday, April 30, 2006 - 1:31 pm: | |
Hence the "Not in the D, but..." |
Motorcitymayor2026 Member Username: Motorcitymayor2026
Post Number: 766 Registered: 10-2005 Posted From: 24.231.189.137
| Posted on Sunday, April 30, 2006 - 1:51 pm: | |
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Rustic Member Username: Rustic
Post Number: 2381 Registered: 10-2003 Posted From: 128.36.108.81
| Posted on Sunday, April 30, 2006 - 1:54 pm: | |
"yes, it is made from beef hearts." The beef heart in the chili compliments the pig and chicken heart ground up in the weiners. I Detroit! |
Rustic Member Username: Rustic
Post Number: 2382 Registered: 10-2003 Posted From: 128.36.108.81
| Posted on Sunday, April 30, 2006 - 1:56 pm: | |
ps -- you eat the heart of the beast you gain its strength ... uuuurrrrrpppp |
Livernoisyard Member Username: Livernoisyard
Post Number: 569 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Sunday, April 30, 2006 - 2:56 pm: | |
I worked twenty-seven years in Madison, where Oscar Mayer is headquartered. They're pretty good at using everything from the pigs, except their squeals... |
Lilpup Member Username: Lilpup
Post Number: 973 Registered: 06-2004 Posted From: 64.12.116.204
| Posted on Sunday, April 30, 2006 - 2:59 pm: | |
so weiner jokes aren't that inaccurate? |
Livernoisyard Member Username: Livernoisyard
Post Number: 570 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Sunday, April 30, 2006 - 3:12 pm: | |
Just where do you think pork spleens, kidneys, hearts, and oxtails wind up? I was bemused when a frank, honest wiener maker actually listed those parts explicitly as the primaries in its list of ingredients. (Message edited by LivernoisYard on April 30, 2006) |
Lilpup Member Username: Lilpup
Post Number: 974 Registered: 06-2004 Posted From: 64.12.116.204
| Posted on Sunday, April 30, 2006 - 3:28 pm: | |
those aren't the parts I was thinking of LY ah, the things learned on tangents ~ a castrated swine is called a 'barrow' |
Jams Member Username: Jams
Post Number: 3208 Registered: 10-2003 Posted From: 68.252.9.228
| Posted on Sunday, April 30, 2006 - 3:41 pm: | |
Of course, my curiousity got the better of me about the secret recipe so did a bit of searching and came up with this web forum discussing possibilities of our favourite middle of the night food. http://www.roadfood.com/Forums /topic.asp?TOPIC_ID=5824 |
Livernoisyard Member Username: Livernoisyard
Post Number: 571 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Sunday, April 30, 2006 - 3:49 pm: | |
Meijer's sells Cincy-style Coney spice mix packages. About 75 cents apiece. |
Jams Member Username: Jams
Post Number: 3209 Registered: 10-2003 Posted From: 68.252.9.228
| Posted on Sunday, April 30, 2006 - 4:05 pm: | |
Mr Foods in Eastern Market sells 5lb bricks of National's coney chili. According to American's website they will be offering Coney Kits starting in May this year. I've used National's at a few barbeques and never had to throw any out. Now if I can figure a way to steam the buns. (Manrooter, stay out of this. ) |
Islandman Member Username: Islandman
Post Number: 165 Registered: 08-2004 Posted From: 68.42.171.59
| Posted on Sunday, April 30, 2006 - 5:29 pm: | |
Jokerman, Yep, I've eaten there. Great food! I'd forgotten about that place. I've been on a coney kick as of late. Anyone frequent Coney King across form the main post office? If you're ever craving an omelette, try the super omelette with hash browns. Throw on a little hot sauce and you're in heaven. |
Schoolcraft Member Username: Schoolcraft
Post Number: 3 Registered: 07-2005 Posted From: 70.190.24.108
| Posted on Monday, May 01, 2006 - 2:54 pm: | |
Who really created the first hot dog? Although the city of Frankfurt, Germany credits itself for the origin of the first frankfurter in 1852, some argue that Johann Georghehner, a butcher from Coburg, Germany created the first frankfurter in the 1600s. |
Jams Member Username: Jams
Post Number: 3217 Registered: 10-2003 Posted From: 69.218.153.119
| Posted on Monday, May 01, 2006 - 3:21 pm: | |
Top Ten Hot Dog eating cities in America. New York Los Angeles, CA Baltimore/Washington Chicago, IL San Ant/Corpus Christie South Carolina* Dallas/Ft Worth San Fran/Oakland Houston, TX New Orleans/Mobile From: http://www.hot-dog.org/facts/T opTenCitiesHotDogs2004.htm This is a slap in the face to us Detroiters. Get in there and order "2 with everything"! and put us on that list. |
Islandman Member Username: Islandman
Post Number: 166 Registered: 08-2004 Posted From: 68.42.171.59
| Posted on Monday, May 01, 2006 - 3:26 pm: | |
Jams, In NYC people can walk off those hot dogs. We'll be screwed if we made it on the list above. |
Oldredfordette Member Username: Oldredfordette
Post Number: 676 Registered: 02-2004 Posted From: 68.60.177.56
| Posted on Monday, May 01, 2006 - 3:30 pm: | |
I used to work at the China Clipper on Grand River at Lahser, and whenever anybody ordered the Almond Boneless Chicken, the cooks would shudder and mutter. Call it what it is here, "Chinese" food. You might like it, but it ain't Chinese food. As for hot dogs, was it coincidence that the Hygrades plant was located right by the old Detroit Race Course? oldredfordette, craving a Christo's Coney Island today. |
Philm Member Username: Philm
Post Number: 20 Registered: 03-2005 Posted From: 66.77.102.10
| Posted on Monday, May 01, 2006 - 3:30 pm: | |
Jokerman, you left out Greek food! I've never been able to get good Greek food since I moved to LA. Greektown is the first place I head when I come to Detroit. Phil |
Rustic Member Username: Rustic
Post Number: 2388 Registered: 10-2003 Posted From: 128.36.14.81
| Posted on Monday, May 01, 2006 - 3:45 pm: | |
Oldredfordette, how is the China Clipper nowadays? I was back in Detroit recently and drove by and it looked remodelled as one of those bare bones walk up places ... but still open ... I liked the China Clipper it usedta be like stepping back in to the 40's ... |
Oldredfordette Member Username: Oldredfordette
Post Number: 678 Registered: 02-2004 Posted From: 68.60.177.56
| Posted on Monday, May 01, 2006 - 4:03 pm: | |
I haven't been. Sounds interesting, I'll check it out. I think I've told the story before, but Mr. Wong used to take an order, look it over, light a Lucky non-filter and begin to cook. It dangled out of his mouth through the whole stir fry and when the cigarette was just about to his lips, he'd turn his head, drop it into a bucket of water next to his feet, and plate the dish. It's how I learned how to cook Chinese! (minus the cigarette after a while) |
Eastsidedog Member Username: Eastsidedog
Post Number: 309 Registered: 03-2006 Posted From: 68.20.140.8
| Posted on Monday, May 01, 2006 - 4:16 pm: | |
I'm addicted to Better Made Party Mix like crack. They recently changed the flavor dusting. It's now more Dorito-ish than BBQish. I think I'm the only one in Detroit who's noticed. |
Jjaba Member Username: Jjaba
Post Number: 3759 Registered: 11-2003 Posted From: 67.160.138.107
| Posted on Monday, May 01, 2006 - 5:11 pm: | |
Jams, bogus hot dog citylist. Detroit and Chicago are huge hot dog cities, in all the tour and food books. You dial up the Visitors Bureaus and bingo, hot dogs. Walk it through the garden in Chicago. Celery salt, chili, onions, mustard, pepperocini, tomato slices, Kosher Dill pickle slice, covered in neon relish on a Vienna dog in steamed poppyseed bun. First person here who reports back from Chicago gets a jjaba prize. But you gotta order it, "Walk 'er through the garden." Note the ingregients in your post. jjaba knows his dog protocols. Detroit Coney Islands are the glue that holds the region together, unless the Pistons are winning. At New Comisky (US Cellular) Park, the Polish dogs at Sec. 129 are monumental. Order them, plain, lite raw or grilled onions. Mustard on the side. "Gimme two, raw." That's all, 3 words. Bingo. Report back, win a prize. For those outta town, go to Costco. They have a decent Chicago Polish or long dog. Dress them at the relish bar. Report back, win a prize. Livernois #567 was wonderful. Great research for us. Anybody trying the Cinti. chili for first time, report back, win jjaba prize. jjaba, ordering a 5-Way. |
Jokerman Member Username: Jokerman
Post Number: 9 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Tuesday, May 02, 2006 - 3:34 pm: | |
Here in California I found two different "chili blocks" that help to make a pretty accurate copy of Michigan Coney Island chili. One is called XLNT, but I forget the name of the other. (I will write back with a report on the name when I have time to go to a store that carries it.) The XLNT brand tastes more like coney chili, but the other one actually include beef hearts in the ingredients. My recipe: 1 chili block 1 pound (more or less to taste) of browned ground beef 1 can chili beans (leave out the beans if you want chili to top hot dogs or loose hamburgers) 1 chopped onion (browned with the ground beef) This chili is delicous by itself, but I always leave some without the beans and serve it on top of a hot dog or loose hamburger. Add mustard and onion for a pretty authentic copy of a Michigan coney. My wife is not from Michigan. She can't understand why I would want to have a bowl of chili AND a coney dog AND a coney burger. I tell her that is what I would always order at Lafayette, American, National or any other Coney Island. "One of each on one!" Adding ketchup is not allowed! |
Xphillipjrx Member Username: Xphillipjrx
Post Number: 130 Registered: 11-2004 Posted From: 68.75.240.133
| Posted on Tuesday, May 02, 2006 - 3:41 pm: | |
A tuna sandwich on Koepplingers egg bread with some Better Made chips washed down with Red Pop or Vernors. Anybody know how far west on I94 can Better Mades be found? There are times when I forget to buy some on my way out of town. I haven't found them west of Chelsea. It's Jays and Lays territory starting with that Meijer on Exit 137. "For those outta town, go to Costco. They have a decent Chicago Polish or long dog. Dress them at the relish bar. Report back, win a prize". I like the size of the Costco dog and the price can't be beat, but they are never warm enough. They should be on a roller like at 7-Eleven or in a pot of simmering water. |
Livernoisyard Member Username: Livernoisyard
Post Number: 586 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Tuesday, May 02, 2006 - 4:00 pm: | |
It's not hard to imagine that Jay's would be easier to find the closer one got to Chicago. BTW, they were known as Mrs. Japp's, but WWII changed that! Also South Beloit, IL is probably the biggest salted-snack distribution center in the US. Around 1990, there were five major companies with huge warehouses for shipping their entire lines of products destined for sale in probably one-third the US. |
Ravine Member Username: Ravine
Post Number: 37 Registered: 01-2006 Posted From: 70.228.3.227
| Posted on Tuesday, May 02, 2006 - 4:12 pm: | |
Islandman: The Coney King, huh? We may both have the same employer. |
Jams Member Username: Jams
Post Number: 3239 Registered: 10-2003 Posted From: 69.212.125.242
| Posted on Tuesday, May 02, 2006 - 4:39 pm: | |
Jokerman, Here's the link for American Coney, you'll be able to have the real thing soon. Maybe if she has a Vernors with it, followed by a Saunder's topped ice-cream sundae you'll convert her. http://www.americanconeyisland .com/home.htm |
Islandman Member Username: Islandman
Post Number: 169 Registered: 08-2004 Posted From: 68.42.171.59
| Posted on Tuesday, May 02, 2006 - 6:11 pm: | |
Ravine, No, full time student right now. There's always a police or post office presence there. Either way, they are sure to be packing. How about paczkis. I know they're worlwide Polish fare, but a big deal is made on this day in our neck of the woods. Doesn't happen in every state. |
Jokerman Member Username: Jokerman
Post Number: 11 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Tuesday, May 02, 2006 - 6:34 pm: | |
Another great thing about eating in the Detroit area is that you can find a variety of restaurants open very late or even all night. There's nothing like a coney or a White Castle when you get the munchies at about 3:00 A.M. Here in San Diego, the only late night eateries are places like Denny's, Jack in the Box, or a few Mexican joints. What are some of the other best late night places to eat? |
Douglasm Member Username: Douglasm
Post Number: 541 Registered: 10-2003 Posted From: 66.189.188.28
| Posted on Tuesday, May 02, 2006 - 6:40 pm: | |
Jjaba speaks the truth on the Costco hot dog. The best Polish I get out here (when my wife lets me eat them) is off the Schwann truck, but the Costco dog and a soda for a buck and a half is a good deal..... |
Livernoisyard Member Username: Livernoisyard
Post Number: 590 Registered: 10-2004 Posted From: 69.242.223.42
| Posted on Tuesday, May 02, 2006 - 6:48 pm: | |
It's too bad that such a large segment requires eating out today. What ever happened to basic self-sufficiency, such as buying inexpensive foodstuffs--and get this--cooking them yourself? Instead there's "food" from vending machines, terribly overpriced "fast food," and even more expensive eateries on a twice or thrice daily basis. One of my best late-night places where to eat is my home. |
Islandman Member Username: Islandman
Post Number: 170 Registered: 08-2004 Posted From: 68.42.171.59
| Posted on Tuesday, May 02, 2006 - 7:30 pm: | |
Coney King pics.. Sometimes you just gotta eat out after a long night of debauchery. |
Xphillipjrx Member Username: Xphillipjrx
Post Number: 131 Registered: 11-2004 Posted From: 68.75.240.133
| Posted on Tuesday, May 02, 2006 - 8:12 pm: | |
Nobody mentioned the footlong dog at Ford Field. My dad couldn't stop talking about them. About the size of a half dollar in diameter when plump. I bought a bag of footlongs from the Vienna Beef store here in Chicago, but they were all sliced in half. Yes, I know that no longer makes them footlongs. |
Drm Member Username: Drm
Post Number: 944 Registered: 10-2003 Posted From: 69.212.59.92
| Posted on Tuesday, May 02, 2006 - 10:23 pm: | |
http://www.nationalchili.com/ I know Lafayette gets their chili from here and probably American, too. Same company as National Coney Island. http://www.nationalconeyisland .com/PG_Links.html For some reason it always tastes better at Lafayette, though. |
Jjaba Member Username: Jjaba
Post Number: 3770 Registered: 11-2003 Posted From: 67.160.138.107
| Posted on Tuesday, May 02, 2006 - 10:25 pm: | |
Because the workers at Lafayette wash their hands atleast once a shift. jjaba. |
Eastsidedog Member Username: Eastsidedog
Post Number: 319 Registered: 03-2006 Posted From: 68.251.227.237
| Posted on Tuesday, May 02, 2006 - 10:30 pm: | |
Jokerman, my favorite late night eating location is Plaka's. hands down. It so easy to get in and get my feta cheese omelette. Great after an extra long night at bars/afterhours places... |
Tarkus Member Username: Tarkus
Post Number: 15 Registered: 04-2006 Posted From: 68.43.117.118
| Posted on Tuesday, May 02, 2006 - 11:30 pm: | |
The difference between Lafayette Coney and American coney is Laffayette uses Winters hotdogs and American uses Koegels. Lafayette hands down for the best. Does anyone know of any good German restaurants? Used to go to The Little Cafe but since they closed Jacobys is about it. And Jacobys isn't that good anymore. |
Dirthead Member Username: Dirthead
Post Number: 2 Registered: 04-2006 Posted From: 209.131.7.68
| Posted on Wednesday, May 03, 2006 - 6:02 am: | |
I spent 17 years in Montana, coming back here two or three times a year. I pretty much needed to eat EVERYWHERE! They thought Subway was a 'deli' out there, and never even heard of a coney. My brother had a Chicago/Coney restaurant so one time when I had driven out I packed up all of the ingredients and took them back to MT where I made all of my coworkers dogs. And you guys are right, Chinese food is way different in different states, you wouldn't think it would be..... |
Michikraut Member Username: Michikraut
Post Number: 159 Registered: 05-2004 Posted From: 80.136.88.143
| Posted on Wednesday, May 03, 2006 - 6:41 am: | |
Thanks for the info about Chili and Cincinnatti, was truly interesting, and will try it at home here in Germany- though the idea of putting chili over Spagetti noodles seems truly foreign. I also owe a young lady from Tennessee an apology- went to a birthday party at her house in Berlin and she had mixed spagetti noodles in with the chili and was serving it so. Thought she was crazy and doing the american kitchen a disservice. As it is, most germans think we(americans) eat only steaks, fast food and pizza and in no small amounts. She saw that I was not eating her chili (moms recipe) and commented later. I told her it seemed wrong-NOW I know she really wasn´t too far off. I have also heard that only Midwesterners (Michiganers) were the only people who put beans in their chili?? When I come home, Mom always has a big corned beef platter and boiled cabbage waiting for me. Brown bottle rootbeer/Vernors in the Fridge, and strohs Icecream on top. Bologna sandwich spread (homemade from Koegels ring bologna)made with Vlassic kosher dills and Helmans Mayo. I have picked up that strange European habit of Mayo on fries instead of ketchup- but can also do "red and white". Faygo "rock n´rye" with Vanilla ice- also a winner. |
Detroitduo Member Username: Detroitduo
Post Number: 630 Registered: 06-2005 Posted From: 194.138.39.52
| Posted on Wednesday, May 03, 2006 - 7:09 am: | |
Michikraut, you hit one of the things I absolutely miss, here in Germany... Rock'n Rye! NOW I am home sick... All this discussion about Coney's and Plaka's.... *sigh* I think I'm going to get my other half to bring coney fixin's back, when he goes back in two weeks. That and a 2liter of Rock'n rye! oh, and Michikraut... I have NEVER heard of chili over spaghetti... that just sounds sacriligious to me.... |
Jokerman Member Username: Jokerman
Post Number: 14 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Friday, May 05, 2006 - 3:38 pm: | |
Chili over spaghetti with melted American cheese on top is really good. Big Boy restaurants used to serve this many years ago. I'm not sure if they still do. I copied their idea and would make this at home. It's cheap, easy, and delicious. For some odd reason, my wife wants white rice when I make chili at home. She claims that this is how they ate it in Cape Cod, Massachusetts. I don't know if that was a family thing or a regional thing. |
Hysteria Member Username: Hysteria
Post Number: 152 Registered: 02-2006 Posted From: 216.223.168.132
| Posted on Friday, May 05, 2006 - 5:47 pm: | |
It's called chili-mac. |
Jokerman Member Username: Jokerman
Post Number: 16 Registered: 07-2005 Posted From: 67.125.189.14
| Posted on Monday, May 15, 2006 - 7:23 pm: | |
"googled" Almond Boneless Chicken to find recipes that I could make at home. Virtually every site said that this was a dish that coul only be found in or near Detroit. Most recipes seemed rather complicated, but the one that used pancake mix for the batter was very easy and quite tasty. I will make it again. http://www.askyourneighbor.com /recipes/075.htm |