A month ago if you had asked how my hometown sets itself apart from other regions and their cuisines, I would have struggled to come up with an answer. To me, the Pittsburgh area has long been a melting pot of ethnic specialties. Pizza, pierogies, pita and souvlaki all played a part in shaping my palate. Then I took a trip back home and was reminded how much Pittsburghers like their fries. I admit, most people like a good, crisp, golden french fry. How many, though, slip them inside breakfast, lunch and dinner entrees? Where I grew up, a lot do. As my college roommate reminded me over a shrimp salad served atop fries, we were raised on salads with deep-fried potatoes tucked in between the lettuce leaves. Then there were the odd omelets filled with cheese, meat and french fries. And how could I forget Primanti Bros.’s fry- and coleslaw-stuffed sandwiches, which I still insist on having any time that I’m in Pittsburgh. Why fries on the inside? Well, there are fewer plates to …