I came across an article in Portland Monthly last week on bierocks, a Midwestern staple that resembles a glorified Hot Pocket. Apparently I am not the only one who has never heard of them because Microsoft Word doesn’t recognize the word, underlining it in red and suggesting I really mean “bureaux.” I do not, MS Word, but thank you for assuming I am an idiot.
In any case, the article was an eye-opener. It made me realize that not only will the climate in South Dakota be quite different than what I’m used to; the food scene will be equally foreign.
I’d already learned of chislic when researching the area. No, MS Word, I do not mean “Chasidic.” Get over yourself already. Chislic is a dish of deep-fried cubed meat served on toothpicks. It’s like a shish kebab, but without the fancy skewer or vegetables. Chislic is a regional specialty of our soon-to-be home state.
I’m kind of excited to try some new foods I’d never heard of before. There is a wealth of Midwestern cuisine just waiting to be discovered. Thrillist came up with this list of the most popular dishes there (bierocks and chislic are both represented) and I have to admit, I’m genuinely curious.
It’s a good thing I like meat and cheese. Just sayin’.
Regional cuisines have always fascinated me. No childhood trip to New Jersey was complete without tomato pie or Tastykakes (butterscotch Krimpets, please), and in Hawaii, kalua pork, huli-huli chicken, and hot malasadas were staples. The PNW has its own go-to foods; salmon, huckleberries, hazelnuts, and the infamous geoduck. Trust me, if I can choke down something that phallic-looking, chislic will be a cakewalk.
Actually, I want to hear about your favorite regional dishes, wherever you hail from. What is something you enjoy eating that the rest of the country might not be familiar with? Bonus points if Microsoft Word tries to correct you.
Countdown: 83 Days