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Missouri

Missouri touches on no fewer than eight other states – that’s a record (actually a tie with Tennessee, one of Missouri’s border states). Lewis and Clark began their great journey from St. Louis, Missouri, which explains Missouri’s nickname “Gateway to the West.” The Show Me State is a Midwestern state, though the Mississippi River (its border to the east) keeps it firmly anchored to the South. As in the South, Kansas City folks take their barbecue very seriously. Though unlike some Southern approaches, Kansas City barbecue is fairly inclusive, permitting both pork, like in the Carolinas, and beef, like in Texas. St. Louis, Missouri, in addition to being a big brewery town, also boasts a couple local takes on ethnic cuisine. The deep-fried ravioli is one, and the St. Paul sandwich is another. (Don’t be fooled by the name, which would seem to imply a Minnesota connection, the St. Paul is St. Louis through and through.) It consists of deep-fried egg foo young served on slices of white bread topped with pickles, lots of mayo, lettuce, and tomato. Folks in St. Louis find them at Chinese restaurants.

Featured Cook Donna Cooking Level: Intermediate Home Town: Rolla, Missouri, USA Living In: High Ridge, Missouri, USA

About me: Born In Joplin MO Raised in Rolla MO Moved to Cleveland Ohio Lived there for 25 Years. Then moved back after my husband passed away. Brough t my girls back home with me and they did not like the "hick" town that I was from. One moved back to Ohio and One mved to ILL. And I am still here My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »