Sorry for you Yankee's

[Radtexan]

Heat is a personal preference. I do like some very spicey foods from many ethnic specialties.

Extreme heat isn't what I'm after either. I'd rather enjoy than to enjoy then to be amazed at how hot you can make something. Mrs Rad and and son in law have found very little that's too hot for them.

When it hurts coming and going that's enough for me.

 

[Ron Don]

It doesn't have to be too hot to eat! By the way Heat is NOT the only flavor in cajun cooking!

 

[redman]

Ronnie you are correct. In most Cajun cooking it starts out with the holy trinity bell peppers, onions, and celery, Most dishes the trinity is sauteed the protein is added and then it is browned deglazed and browned and deglazed again.Water is added some times a cream or half and half and a thick gravy or Roux is formed. Most people mistake creole cooking for Cajun . Creole is more of a Caribbean type cooking and is hot.

Redman

 

[toadfrog]

I could never really tell the difference until the next morning when I needed the ice cream for something other than eating .

 

[AtticaFish]

I am in the middle of no-man-land. We have every restaurant you can imagine claiming to have 'authentic' regional cuisine and there is no regional cuisine to call our own! Unless you remember M.A.S.H. and the reference to Tony Packo's hot dogs out of Toledo. They do make some killer pickled peppers though! The Mexican restaurant in town even has some 'cajun' entrees. Hahahahaha Sure wish i had the dough-ray-me to head south and get the real thing. I like heat.......... but maybe my Ohio heat is no comparison. I'll take the Lemon Lime ice cream bar to cool down.

 

[redman]

Attica in the east part of your state you have a Amish community that should give you the opportunity to get some excellent meals. Great baked goods and meats. It may not be the Cajun food and most Mexican up north is more Tex-Mex. Even in the sticks of east Texas it's hard to find true Mexican. They are there but small and out of the way. If you go there expect to be a minority and be sure that some one in your party knows how to speak local dialect of Mexican. BTW Tex-Mex is Hot true Mexican is very savory. Will take the savory every time.

Here is a link to some of the regional cuisine specialties that Ohio has to offer. Check them out it sounds good. Attica save your money to come fishing for big slabs down south but eat at home for some good food locally. http://www.columbusunderground.com/forums/topic/ohio-regional-food-specialties

Redman

 

[papaperch]

When I was in the military I spent almost 3 years in Korea. They have some VERY spicy cuisine over there. They also have a deep love for garlic. Back then I loved spicy food ( old stomach can't handle it now ) and soon became addicted to the food over there.

When I arrived home it wasn't long before I really missed it. Then started a long search. Found some Korean /American joints and tried them. Food was too watered down to appeal to average American taste. Finally one day tried one and greeted the owner in Korean. Told her what I was hungry for. Korean barbecue beef with fried rice bed and really spicy kimchee. She gave me some kimchee that was made just for family. It was too hot to sell to regular patrons. Finally a 10 year or so hunger was quenched.

Went back to the same place with friend who wanted to try the meal . He also loved the hot stuff. As they served us I noticed his first bite left a shocked look on his face. To his credit he kept picking at it until his taste buds got enured to it.
It soon became a favorite with him . Unfortunately this place only lasted about 3 years after I discovered it.

I have started cooking some of the korean foods I miss so much. While it is good its just not the same. Will not even attempt to make my own kimchee though. Too complicated for me.

The best use I found for eating kimchee though. Was eating during cold weather fishing. It kinda warmed you from the inside out. Almost like anti-freeze for a human. Biggest detriment is its aroma. When I eat kimchee with my neighbor. His wife makes us sit outside.

 

[redman]

Papa yup do like that Kimchee. and your right it is like anti-freeze for the body. With the weather they have in Korea I think that is when a lot of the fermented cabbage is eaten. As far as the Korean Barbeque Beef goes Delicious. If you haven't tried it do even the american version is very good if done right by the Korean's.

Redman

 

[Hawnjigs]

Around 4-6 HI kimchee makers here, but all are toned down for the market masses. My brothers ex-girlfriends mom made the real deal, quite a bit more "savory". The secret is to add various sea critters to ferment along with the cabbage per preferred family recipes, and of course more fire. Impossible to find kimchee in supermarkets in CO, WY, & NE. My white gal doesn't like to be in the same room with it.

Korean BBQ marinade is EZ - equal parts sugar & soy sauce, lots of garlic, splash of roasted sesame oil. I'm kinda impatient so marinate overnite, but think two would be better. One guy I know preferred 4 days.

I'm not sure beef is ranched in Korea to the extent of the USA? To me real Korean food is fiery red stews of vegies & tofu flavored with dried small fish, squid, and fermented beans. With lots of rice on a cold evening.

Nope, no Mex frozen treats here, and Safeway appears to have discontinued my wife's fave tamarind soda.

 

[Kdog]

Living in an area (SW Ohio) where we have numerous ethnic and quasi ethic restaurants and eateries, I still prefer the regional favorites

Cincinnati Chili - Camp Washington Chili is IMO the best http://www.campwashingtonchili.com/
Skyline and Gold Star are OK but nothing beats a 5 way and 2 Cheese coneys with mustard and onions

Graeters Ice Cream (I am partial to most of their flavors and usually get the seasonal flavor) Big Plus is you can have it delivered if its too far to drive. http://www.graeters.com/shop-online/ice-cream

Of Course lets not forget the Cincinnati Stock yards and strong German influence Goetta, Head Cheese and Souse all of which are good eats. Along with the numerous wursts Knack, Brat, Mett plus a whole lotta kinds that I never knew the names of.

And the beers. Used to be a brewery capital but that too has gone by the wayside but we have several brew haus's that do an awesome job of keeping the beers with flavor alive. Hard to beat a couple strong brews with a plate of knockwurst and kraut.