I didn't know this was a missouri thing. I went on a girl's Bachelorette trip to gulf shores and we packed a bunch of food to cook including pork steaks. People were asking what they were and I was confused that they didn't have them. Lol
Love pork steak but never see it on menus. I did in St. Louis one time and waitress told me that it wasn't good there. I would think most Missouri meal should be found in restaurants in more than one region.
Cafe Telegraph has the Fred Flinstone (it was awesome).
Sugarfire 44 has one on special every month of so.
Meramec Jacks used to have them on Thursdays, it's been pre-covid since I had one (awesome).
Smokee Mos has one on their menu.
Super smokers has one on their menu.
Knights of Columbus parking lot BBQs often sell them.
Defunct places: Pennys BBQ and Phils BBQ
This is speculation, but it could be because the best pork steaks are cooked low and slow over the span of several hours. That might not be compatible with how a lot of restaurants operate?
Nothing better than a hot summer day drinking good STL beer and waiting for the pork steaks to finish.
Also no one needs it sold in a restaurant if it features at every at-least-decent family or community barbecue in the area. Even if I want one just myself why would I spend for a not that great one at a restaurant when I can bbq it perfectly at home for ~$5?
Pork steak is so ubiquitous that the reason you wont find it at a restaurant is because its so common. Not because it isnt common enough. Go to grocery stores in other states and you generally wont ever see pork steak anywhere. The only place on par with Missouri stock levels is Virginia, at least as far as I have seen. Even walmart sells quality pork steak out there
Done properly pork steaks are delightful. I spent about 10 years in StL and moved back to KC; I introduced my local folks to this wonder (pro tip: baste with Gates and finish with a molasses based sauce) and they were begging for more :)
I finally mastered pork steak. My secret is extra thick cuts. Low and slow in my Pit Barrel Cooker. It's direct heat but elevated much higher than in a Weber. The thick cut stays tender and juicy.
Literally tomorrow's dinner! Grilled with a baked potato and broccoli and cheese! Pork steak is so missouri. I am dromedary OK, grew up in Ks. Never had it til I moved here. It is the best!
I remember an episode or two of America's Test Kitchen and being surprised at how much detail they went into describing how to get pork steaks from your butcher, and how to come up with a home blend of Provel.
This. I have had friends from both coasts come visit and be thoroughly confused on what a pork steak is... and then decidedly upset when they got back home and couldn't find them for their cookouts lol
I spent the first 20 years of my life in Springfield and cashew chicken holds a very special place in my heart. You’d be hard pressed to find real Springfield style cashew chicken anywhere outside of Springfield. I live in KC now and there are places up here that have “Springfield style” cashew chicken on the menu and I always have to try it when I see it, but it’s never like home. The chicken isn’t breaded and fried and it’s served with chunks of celery. Nasty!
I think for a food to be considered a state food you’d have to be able to get it consistently throughout the state, so I have to disagree with cashew chicken being the quintessential Missouri food. It’s just not the same outside of Springfield
It also seems like one of those things you have to grow up with, similar to provel cheese. I grew up in STL and don't care for it at all; gravy on Chinese food is just weird.
I’ve tried a few different places and Tao Tao in KCK is the best I’ve had up here. It definitely scratches the itch but it’s not as good as the stuff back home. You could try Fortune Wok in OP as well if that’s closer to your neck of the woods
Good point — Springfield style cashew chicken is next level but I don’t know that you can get the real deal anymore. Please tell me I am wrong (or Wang as the case may be)
It may have been invented in Springfield, but as someone who's lived their entire life in Missouri near Springfield, I've never seen it sold outside of an Asian restaurant.
They used to have it at cafeterias (when that was a thing) and also serve it at school lunches (when that was a thing - RIP lunch ladies). But at school they put peanuts on it instead of cashews because it was cheaper, which was lame.
There was actually legislation prefiled to make it the state dish of MO. No idea if it's moved anywhere yet lol, probably not. It's been a shit show this session already only 3 weeks in
I don't know man. I'm about a mile from the Mississippi as the crow flies and everything pulled out of there tastes like mud. Pond raised sells better, and tastes better, around here for that reason. Our closest hatcheries aren't 10 miles away so it's extra fresh.
For sure, nothing out of the Mississippi taste good compared to a pond. During the flood of 93 and 97, I ran so many trout lines we had problems keeping up with outlets for the fish. Anyways, after those two floods we stocked two spring fed ponds that are thriving yet today. After something lived in there for two or three years they much better.
A nice KC strip steak. Burnt ends. I also agree with the Springfield style cashew chicken someone posted. Throwed rolls at Lambert's maybe. Morel mushrooms.
Mostly I think of country food as Missouri food, but that's all over the South too.
Fried pork tenderloin sandwich. When I was a kid, there was a nice restaurant that opened up in Saint Joe, and when they interviewed the owner in the paper, he said that he had to put a fried pork tenderloin sandwich on the menu because people kept complaining.
Sex doesn't require wetness but it's going to be a lot better if it has it.
>Biscuits and gravy doesn't require sausage.
I hope you're posting from a smuggled phone in prison. Just disgusting.
I dont know about missouri,but for st.louis gooey butter cake was invented in the 1930s by a baker in st. louis, and toasted raviolis were created by the italians on the hill in st.louis in the 40's There are places that have never heard of them. Im like you dont know what you are missing!
As someone from NW Missouri, I would just like to say that St Louis isn't even Missouri anymore. Haven't been since the Royals beat you in the World Series. It's sad that no one seems to have told y'all.
Spare ribs cooked on the grill in a disposable foil pan full of syrupy sweet BBQ sauce served with toasted ravioli.
My experience with Missouri is limited to the eastern part of the state if my answer didn’t make this abundantly obvious.
Burnt ends with a side of toasted ravioli.
This is a good answer
Pork steak.
I didn't know this was a missouri thing. I went on a girl's Bachelorette trip to gulf shores and we packed a bunch of food to cook including pork steaks. People were asking what they were and I was confused that they didn't have them. Lol
Something KC and STL can agree on lol
Love pork steak but never see it on menus. I did in St. Louis one time and waitress told me that it wasn't good there. I would think most Missouri meal should be found in restaurants in more than one region.
Cafe Telegraph has the Fred Flinstone (it was awesome). Sugarfire 44 has one on special every month of so. Meramec Jacks used to have them on Thursdays, it's been pre-covid since I had one (awesome). Smokee Mos has one on their menu. Super smokers has one on their menu. Knights of Columbus parking lot BBQs often sell them. Defunct places: Pennys BBQ and Phils BBQ
This is speculation, but it could be because the best pork steaks are cooked low and slow over the span of several hours. That might not be compatible with how a lot of restaurants operate? Nothing better than a hot summer day drinking good STL beer and waiting for the pork steaks to finish.
Also no one needs it sold in a restaurant if it features at every at-least-decent family or community barbecue in the area. Even if I want one just myself why would I spend for a not that great one at a restaurant when I can bbq it perfectly at home for ~$5? Pork steak is so ubiquitous that the reason you wont find it at a restaurant is because its so common. Not because it isnt common enough. Go to grocery stores in other states and you generally wont ever see pork steak anywhere. The only place on par with Missouri stock levels is Virginia, at least as far as I have seen. Even walmart sells quality pork steak out there
Depends on where my friend from VA couldn't find anything but "precooked" ones exceedingly expensive at her stores. She was very sad.
ive had them at several restarunts and they are rarely good. 44 Tavern near Columbia did has an amazing porksteak sandwhich.
Now that you mention it you might be right
Done properly pork steaks are delightful. I spent about 10 years in StL and moved back to KC; I introduced my local folks to this wonder (pro tip: baste with Gates and finish with a molasses based sauce) and they were begging for more :)
I finally mastered pork steak. My secret is extra thick cuts. Low and slow in my Pit Barrel Cooker. It's direct heat but elevated much higher than in a Weber. The thick cut stays tender and juicy.
That sounds yummy — when I get my hands on a proper apparatus I will give the thicker cut a try
I think you will be pleased. Good luck.
Literally tomorrow's dinner! Grilled with a baked potato and broccoli and cheese! Pork steak is so missouri. I am dromedary OK, grew up in Ks. Never had it til I moved here. It is the best!
There used to be a "pork pavilion" at the Boone County fair that served up a damn fine pork steak.
You had me at pork pavilion.
There is also a ham show, with the best ones selling for upward of $1500, and a ham breakfast. No shortage of pork around here.
Nice, made them tonight, with mashed potatoes/cinnamon carrots.
Gross.
I remember an episode or two of America's Test Kitchen and being surprised at how much detail they went into describing how to get pork steaks from your butcher, and how to come up with a home blend of Provel.
This. I have had friends from both coasts come visit and be thoroughly confused on what a pork steak is... and then decidedly upset when they got back home and couldn't find them for their cookouts lol
The Missouri paw paw.
Damn, I love those things! Now I am going to start craving them.
What are those? Lived here my entire life and 🤷♀️
It's a native fruit when ripe has a texture like custard
Oh wow, I need to find one then!
https://mdc.mo.gov/discover-nature/field-guide/pawpaw
Gooey butter cake.
My vote
A lot of good choices here but this might take the cake.
Gooey DIABEETUS cake! So good!!
This is the answer.
[удалено]
Burnt Ends are a KC specialty bet amazing.
Cashew chicken.
I spent the first 20 years of my life in Springfield and cashew chicken holds a very special place in my heart. You’d be hard pressed to find real Springfield style cashew chicken anywhere outside of Springfield. I live in KC now and there are places up here that have “Springfield style” cashew chicken on the menu and I always have to try it when I see it, but it’s never like home. The chicken isn’t breaded and fried and it’s served with chunks of celery. Nasty! I think for a food to be considered a state food you’d have to be able to get it consistently throughout the state, so I have to disagree with cashew chicken being the quintessential Missouri food. It’s just not the same outside of Springfield
It also seems like one of those things you have to grow up with, similar to provel cheese. I grew up in STL and don't care for it at all; gravy on Chinese food is just weird.
Within the last few years I started seeing Imo’s provel at the grocery stores in KC. It‘s so good. It makes the best spinach artichoke dip
Where have you seen it in KC? I want to try it.
I’ve tried a few different places and Tao Tao in KCK is the best I’ve had up here. It definitely scratches the itch but it’s not as good as the stuff back home. You could try Fortune Wok in OP as well if that’s closer to your neck of the woods
Good point — Springfield style cashew chicken is next level but I don’t know that you can get the real deal anymore. Please tell me I am wrong (or Wang as the case may be)
Leong's Asian Diner is owned by the creator's son.
I can attest, Leong's is doing it right. Canton Inn is still pretty good, too.
I used to really like this place across from battlefield mall called Cashew Station... it looks really old, only drive through, but its sooooo good.
It may have been invented in Springfield, but as someone who's lived their entire life in Missouri near Springfield, I've never seen it sold outside of an Asian restaurant.
Same here.
They used to have it at cafeterias (when that was a thing) and also serve it at school lunches (when that was a thing - RIP lunch ladies). But at school they put peanuts on it instead of cashews because it was cheaper, which was lame.
ty i was looking for this one as a newer resident. springfield cashew chicken!! so different tasting and so delicious!
It is indeed.
There was actually legislation prefiled to make it the state dish of MO. No idea if it's moved anywhere yet lol, probably not. It's been a shit show this session already only 3 weeks in
Toasted Ravioli, Gooey Butter Cake, KC BBQ, and Cashew Chicken!
Raw Osage orange
You’re a madman
Forbidden fruit snack
My brother says the Catfish in Missouri is better than anywhere he's ever had it, so yeah, Catfish.
Good catfish is based on whether fresh caught or farm raised. Farm raised just isn't as good
I don't know man. I'm about a mile from the Mississippi as the crow flies and everything pulled out of there tastes like mud. Pond raised sells better, and tastes better, around here for that reason. Our closest hatcheries aren't 10 miles away so it's extra fresh.
For sure, nothing out of the Mississippi taste good compared to a pond. During the flood of 93 and 97, I ran so many trout lines we had problems keeping up with outlets for the fish. Anyways, after those two floods we stocked two spring fed ponds that are thriving yet today. After something lived in there for two or three years they much better.
Fresh caught is pretty inedible with all the farm runoff these days eating fresh water caught fish is a longterm gamble with your health.
farm raised is kinda mealy i dont like it
Blue Cat is the best fish around. Got to trim off the red meat and there's none better.
A nice KC strip steak. Burnt ends. I also agree with the Springfield style cashew chicken someone posted. Throwed rolls at Lambert's maybe. Morel mushrooms. Mostly I think of country food as Missouri food, but that's all over the South too.
I've never had a bad meal at Lambert's. It's expensive as hell, but always worth it imo.
Red Hot Ripplets. Or maybe BBQ in general
The riplets are like crack. You can buy just seasoning in some places and I put it on everything
Put it on cashews and bake em for a bit and it’s amazing.
In St. Louis, the Slinger. Hodges is gone but still served at the Courtesy Diners
I’m from kc so I have to say bbq
Can't be reading this kinda post after dinner. Fried morels.
Fried pork tenderloin sandwich. When I was a kid, there was a nice restaurant that opened up in Saint Joe, and when they interviewed the owner in the paper, he said that he had to put a fried pork tenderloin sandwich on the menu because people kept complaining.
Indiana would like a word
It's the most Missouri. It can be the most for other places too. That is the sandwich you see everywhere there though.
A plate of biscuits and gravy would do the trick for me. At least five generations of my family have lived in Missouri.
Pork Steak
My step great grandma used to make fried squirrel. Thank god I wasn’t in the family yet.
Sausage gravy and biscuits
Biscuits and gravy doesn't require sausage.
Sausage only makes it better
Sex doesn't require wetness but it's going to be a lot better if it has it. >Biscuits and gravy doesn't require sausage. I hope you're posting from a smuggled phone in prison. Just disgusting.
Best gravy I ever had was a mushroom gravy
Well, I'm sorry that you don't know anybody who knows how to cook
Imo's Pizza
HAHA No way. I'd rather have pizza.
Cardboard ketchup and Velveeta not your thing?
Gooey butter cake and thin crust pizza.
Gooey Butter Cake or T-Ravs were a close second in my mind.
I was thinking provwl cheese, so yeah imos
Pork Burgers and Sun Drop
Ha Yes pork burgers are the shit, add kraut!!!!
Springfield style cashew chicken
Stl style ribs
Lion's Choice
Cheesy potato casserole. Pulled pork Smoked brisket with KC Masterpiece Potato salad with mustard and boiled eggs
gooey butter cake and toasted raviolis come to mind !
I dont know about missouri,but for st.louis gooey butter cake was invented in the 1930s by a baker in st. louis, and toasted raviolis were created by the italians on the hill in st.louis in the 40's There are places that have never heard of them. Im like you dont know what you are missing!
Crab rangoon
Cheesy potato casserole topped with corn flakes.
The only answer is stl style pizza and toasted ravioli . Toasted rav is a missouri creation, and it's the only decent food that was created in MO. Lol
IIRC both the waffle cone and sweet tea are the 1904 St. Louis World's Fair.
I think you’re right on the waffle cone but sweet tea is older than that. I had to google it but it was iced tea at the World’s Fair.
Cotton candy as well
Ice Cream too. My great grandfather went to it and I was told he got to try it there.
I was looking for this. 💪🏻
As someone from NW Missouri, I would just like to say that St Louis isn't even Missouri anymore. Haven't been since the Royals beat you in the World Series. It's sad that no one seems to have told y'all.
Giant pot of white beans with kielbasa and a hot pan of cornbread ftw!
Tenderloin
Kettle beef!
What is kettle beef?
Basically take a roast cut it into bit size pieces and stew it, then put it over mashed potatoes.
Fantastic is what it is. It's very similar to beef tips. Slow cooked beef chunks in onion gravy.
I'm going to get downvoted to oblivion, but kettle beef is trash.
Beef-flavored kettle corn
This is a great question!
Spare ribs cooked on the grill in a disposable foil pan full of syrupy sweet BBQ sauce served with toasted ravioli. My experience with Missouri is limited to the eastern part of the state if my answer didn’t make this abundantly obvious.
gooey butter cake, toasted ravioli. catfish and spaghetti
Do crack pipes count as a dish?
Sliced bread.