Kool-Aid pickles – Mississippi
If you ever find yourself in Mississippi and fancy a snack that’s a little different, look no further than the Kool-Aid pickle, or Koolickles as they are referred to locally. These sweet and sour morsels can be enjoyed even if you can’t visit the Magnolia state. Simply mix dill pickles with sugar and a couple of packs of Kool-Aid to experience the taste of this deep south delicacy.
Rocky Mountain oysters – Colorado
Hailing from the majestic mountainous region of Colorado, these oysters are not the same variety you would find in the ocean. Rocky Mountain oysters are in fact deep fried bull testicles. A traditional dish for the ranchers of the region, these oysters came about thanks to the ranchers not wanting to waste any part of the bull after castration. A tasty, sustainable snack if you can get past the fact you have bull balls in your mouth.
Loco Moco – Hawaii
Loco Moco is a dish that perfectly encapsulates the diverse cultures and influences of the islands of Hawaii. A beef patty, sat atop a bed of rice, with a fried egg on top and served with lashings of thick brown gravy. The dish’s name, Loco Moco, comes from local slang phrase meaning crazy, after the dish was first put together in the 1940s when a customer in Hilo’s Café 100 asked for something filling but quick.
Grilled Gator Kabobs – Florida
Luckily for Floridians, they have enough gators on their doorstep to make this local delicacy a regular thing. Marinated in your choice of flavors, be it Cajun or BBQ rub, these tasty bad boys are slapped on the grill and charred to perfection. After all, it’s better to eat the gator before he gets a chance to eat you and, according to locals, it tastes just like chicken.
Scrapple – Pennsylvania
Originating from the Pennsylvania Dutch, Scrapple is pretty much what you would expect given the name. The ever-resourceful Fancy Dutch wanted all of their hog scraps to go to good use. Combining skin, tongue, liver, heart and even the entrails with a bunch of spices, you take this, pulp, form it into a loaf and bake. Enough Scrapple for the whole family to enjoy!
Pickled Pig’s Feet – Arkansas
Taking the term ‘hog wild’ to another level, Pickled Pig’s Feet are an Arkansas staple. These tasty trotters are enjoyed around the world in different ways, braised in soy sauce in China, known as syltelabb in Norway, but the Arkansas dish keeps it simple. Brined in salt water overnight, then roasted in the oven or on the grill, these little piggies will satisfy even the pickiest of eaters.
Rattlesnake Chilli – Texas
Everything’s bigger in Texas, including their appetite for Rattlesnake Chilli. The premise is pretty simple; sub out the meat you would usually use in a chilli and replace it with succulent snake meat. While the dish in itself is not controversial, the practice of how the snake is caught might be. Rattlesnake roundups are events where Texans kill thousands of ratters, with this dish being the spoils.
Pickle Dog – Minnesota
A carnivore’s dream, the Pickle Dog can be found being consumed by many at the Minnesota State Fair. A large dill pickle, smothered in cream cheese and lovingly wrapped in seasoned, smoked pastrami is all you need. First developed in 1989, the Pickle Dog has been Minnesota’s preferred alternative to the humble hot dog ever since.
Clam Pizza – Connecticut
The discussion around which state makes the perfect slice has raged for years – some claim Illinois, others New York. Connecticut pizza makers decided to stay way out of the conversation by creating a variety all of their own. Fresh clams sit atop this white-sauce based pizza, along with garlic, oregano and Pecorino Romano cheese.
Grandma’s Ambrosia Salad – Alabama
Dating back to the 1920’s, this sweet take on a traditional salad really is something different. Using apparently ‘exotic’ ingredients such as canned fruit, marshmallows, shredded coconut and sour cream, this dish only gets better with the addition of Cool Whip. A real food of the gods that Alabama can be proud of.