Comments on: How Do They Like Their RibsĀ inĀ Indiana? Artisan cheese, charcuterie and specialty food. Tue, 14 Jul 2015 20:06:18 +0000 hourly 1 By: lafftur Tue, 02 Feb 2010 21:54:53 +0000 Well, I wish you the best in seeking the right entree! So sad to say that after 25 years in Central Indiana I have yet to discover any particular signature food or dish specific to the Hoosier State. I have heard some claim persimmon pudding, but that is a dish found many places. Some say popcorn, because Orville Redenbacher was from Indiana. Some laud the classic Pork Tenderloin, especially if it is the size and shape of a manhole cover. Other say it’s that green jello salad with coconut and mini-marshmallows, because we have no taste.

Here is a perfect example of the dilemma, from a local news story:

“If the Colts win, Mayor Ballard will get compact discs of New Orleans-based musicians, Mardi Gras beads, King Cake, beignets and coffee.

If the Saints win, Mayor Ballard will send the New Orleans mayor shrimp cocktail from St. Elmo’s, cookies from IndyAnna’s Catering, a platter from Judge’s BBQ” and two dozen tenderloins from Mug ‘N’ Bun.”

Yup. Mayor of land-locked Indiana city giving _shrimp cocktail_ to a city on the Gulf of Mexico. Like carrying coals to Newcastle (the one in England, not the one in Indiana).

Indiana really has no signature cuisine, so we rely on local preparations of foods famous elsewhere. I’ve had the shrimp cocktail at St. Elmo’s, and it is very good…but those critters did not come from the White River.

I think you are on pretty safe ground with the sugar cream pie. Some researcher place it in the Indiana Amish community as early as the 19th century. And it is indulgent and delicious.

Happy cooking!