A reader writes:
If one was going to cook Detroit’s favorite dish, what would it be? Here,
SAT style: Barbecue is to Kansas City as _____ is to Detroit.
Good question. I’m overjoyed that the Superbowl is hosted in Detroit
this year. Way I see it, an NFC team has a shot at winning a game played
in the Motor City during the playoffs. That hasn’t happened
while (plus, the games against Dallas and Green Bay in ’91 and ’93
were in Pontiac, anyway). So, as we approach the Detroit Superbowl, I need your
What’s more fearsome than a Seahawk? What’s Detroit’s
My first (bad)
guesses revert to up-state gourmet such as venison stew and Mackinaw Island
fudge. Or nuts-n-bolts, middle-Michigan (elsewhere?) parlance for Chex
mix. For our Super get-together, I’m thinking about trying (from memory) a
variant of Tirechange Chili (some call it hunter’s stew). Ideally, I’d
sugar up on paczkis afterward, if only I knew how to make them.
The ultimate Detroit food, however, is the
Coneys and chili cheese fries (using
Koegel Franks?). Of
course, you could mod out the dogs with any mix of Soul food (collard-topped
coneys), Meditteranean (couscous-topped coneys) and Italian (deep dish coneys)
influences. That’s probably the best I can come up with. Anyone else
with a suggestion? What food makes Detroit proud and is suited to
cooking for a Superbowl party?