I Can Haz Cheezburger (ICHC) has put together a map of the United States, wherein each state is labeled not by its given name but a picture of the food most associated with it. According to ICHC, Missouri is the land of toasted ravioli, and Kansas is the home of wet barbecue. And looking at the rest of the map, we may need to do some redistricting.
Texas is seen as the land of steak, a title I think it should share with Kansas. Even with great barbecue on the Kansas side, "wet barbecue" isn't my first association with the Sunflower state. Kansas is Steve's Meat Market, where white-coated butchers have their cleavers hanging on chains, and marbled steaks gleam in the meat case.
As for Missouri, I'm thinking barbecued pork butt. Toasted ravioli is a St. Louis food or T.G.I. Friday's appetizer. Missouri is not one large bowling alley. Barbecued pork butt is the base for a lot of popular dishes and speaks to the chip on the state's shoulder. Plus, Missouri has just a few hog farms in operation.
I've got a different idea about what should be the iconic food of Kansas and Missouri. But I'm an East Coast transplant. (For the record, the hamburger is not an iconic Connecticut food. It's white bread.) So, what should be the state food on both sides of the state line?
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I am a heretic who finds "toasted" ravioli among that food group known as "unfortunate."
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