I just re-read the first post in the thread. Hmmm, I see you'd like to see regional dishes. I don't have anything worldly at my fingertips, but how about some good old Eastern South Dakota pig cheeks? We spent 26 years in the Navy, moving all over the place. When we'd go home on leave, Ma wouldn't even have to ask if there was something special we'd like for dinner - she knew and the pig cheeks were ready to go!
There's a knack to serving pig cheeks to the -
ahem- discriminating diner. They must be served with whole kernel corn. preferably corn grown in the garden, prepped, packaged and frozen. Those must be served with tons of real butter. (I make my own) There must be fresh mashed taters. And there MUST be milk gravy.
These are something my whole family loves. We've been living in Wyoming for over 20 years now, but when we go back to Sioux Falls we take a big, extra, empty cooler with us. We head for Hy-Vee, buy a block of dry ice and as many packages of pig cheeks as we can cram into the cooler! Then when we get back here, we divide them up...daughter gets some, son and daughter-in-law get some, and I greedily take the rest. If we come home without them for some reason, I'm gonna hear about it from one irate family!
I ain't gonna get brownie points for fancy preparation or brownie points for fancy name of the dish. I ain't gonna get brownie points for presentation. I ain't gonna get brownie points for exotic ingredients. But are there brownie points for meals that make your heart feel comforted and your taste buds sing?
one saving grace was as a small child Grandma lived with us and taught me rudimentary basics that I retained.. with the home bakers and this get to explore find that I am pretty darn good cook and heck of baker to boot now and having a blast just being at home 
. Except me...
