but if you’ve had a few beers and want to get some food to make the next day easier grab a garbage plate at Nick Tahou’s in Rochester. There are some good copies at other restaurants around that area as well.
So what is a garbage plate for those who don’t already know? Two burgers or two Zweigles hot dogs, home fries, Mac salad, hot sauce (not Franks Red hot, like a spicy meat sauce). All on one plate.
I've started taking the train instead of from Boston to NYC when I for business but instead driving to New Haven and taking the train from New Haven to NYC just so I could get New Haven pizza on a recurring basis.
I’ve had (and loved) shrimp and grits but never have tried pimento cheese spread. Not a specific dish, but doesn’t Pittsburgh put French fries in odd places? Maybe that would be something to try (or not). Cincinnati chili on spaghetti sounds disgusting but maybe just the chili. Never had a mint julep.
I'm not sure if it is even available in Alaska, but I'd love to try fresh King Crab. It is only available frozen here.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
I'm not sure if it is even available in Alaska, but I'd love to try fresh King Crab. It is only available frozen here.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Jim Gaffigan did a bit on crab that was hilarious. He is anti seafood in general but he basically summarized by saying he doesn’t get any enjoyment from a meal where they have to bring out the tools to eat a half an ounce of meat at a time.
I actually like crab but still found his bit to be pretty funny.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Tampa...it's about Grouper and the Cuban sandwiches.
Funny, I rarely eat grouper here. Cubans, though, I love.
It's not that the grouper isn't good, I just think that any fresh, white, fish is just as good.
I've had New Haven pizza, and while very good, I think it's a bit overrated. You can get as good a pizza in a lot of places, just IMO (I fully expect this not to be a popular opinion).
Oh, another thing here is the Deviled Crab...pretty tasty.
I went to Nashville last year and didn't get hot chicken. Major faux pas but it gives me a reason to go back. Love that town.
Beef on weck...yes please!
Never had a Binghamton spiedie. Tried to make it myself once, didn't come out too great.
Something I haven't had in over 40 years, that's easy.
Fresh wild Maine or New Hampshire mountain blueberries. Perferrably the size of the end of my thumbs.
The sushi selection I once had sitting at a near deserted sushi bar off hours in a Honolulu restaurant. I sat near an older elegant Japanese woman who was clearly a regular. Every time she asked for something the sushi chef took her fish from the reefer under the display case, instead of reaching into the display case itself. After seeing her fish order prepped a few times, I just starting asking to have exactly what she's having!
Every piece was exquisite. The Uni was sweeter and firmer than any I'd ever had before or since, and I was a regular customer at the best sushi bar in San Francisco at the time, a hole in the wall called Osome on Filmore street.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Two words: soft shell
yeah, soft shell is terrific. Don't get much chance to have it in AZ
in West Virginia is probably better than a 5 star restaurant also, lol. Mostly lobster gets minimal preparation, so having the best, freshest source is a big advantage, assuming you're going broiled, boiled, cold with cocktail sauce, lobster roll, etc. If you're talking thermador or anything fancy, I'll stick with the 5 stars or at least a good restaurant.
I've been dying to try one for years, but living out in the west, I think it may never happen.
Assuming you're in Prescott, AZ, you might find yourself at some point in proximity to the Maine Lobster Lady food truck. She's been in my neck of the woods, but I'm closer to Phoenix.
Lacking knife I smashed with a rock and pried open.
Also the best sushi you ever had.
Freshness and source, terroire to y'all fancy people.
I would eat cherry stones or little necks raw, but Quahogs? not a chance. too chewy/rubbery. I like to make chowder with quahogs or sometimes what they call in RI stuffies (stuffed clams)(basically scoop the clam out chop it up, add some breading and other ingredients and spices make stuffed clams.
As a fellow resident of TB, I don't get all the grouper hype Â
It's expensive as fuck and tastes like any other decent white fish. My mom was telling me back in the day when she'd come here that Grouper used to be cheap.
If you cook them open it takes longer, and by that time the muscle is over cooked. Also larger. So whereas an over cooked cherry stone is also chewy it's still eadible, the quohoge is simply larger.
Try opening a nice fresh quohoge from a clean source, by hand, not by heat.
Back in the day before the water got all polluted. Every 4th of July weekend. Rent a skiff and an outboard, in an hour or two you'd have a couple of bushels in the boat (along with odd horseshoe crab). Then my Uncle Joe would fill up a bucket, take it across the causeway, and swap it for a bucket of crabs from the folks who were crabbing over there.
We'd eat some of them raw, we'd put 'steamers' on the BBQ, and Uncle Joe would make baked clams, spaghetti and clams, clams oreganata, crab salad...good times.
I've eaten them, I grew up clamming, my friends father had a commercial fishing and clamming license and would go out of Snug Harbor in Kingstown, RI, and after every fishing trip (which he kept all the fish of course (and at that age none of us cared at all)) he "made" us clam until we each had two bushels.
the big quahogs are rubbery. I wouldn't eat them raw.
little necks or cherry stones, like I said, all day long, but the quahogs I avoided.
to each his own, but my opinion isn't based on your assumption.
Assuming you're in Prescott, AZ, you might find yourself at some point in proximity to the Maine Lobster Lady food truck. She's been in my neck of the woods, but I'm closer to Phoenix.
For example, there were zero but zero Arab or isreali felaffel joints.
Other than Mamouns in The Village, which was first lamb sammich or do you call it shwarma bite for generations.
They are still there and it's tasty.
Right near some of the nation's oldest ongoing coffee houses. Also very unusual back in the 1950s 60s.
Nowadays, Pakistani and other South Asian cabbies grab mutton stew or curry in a slew of good hallal places.
Then newish are the Zian or Xian Lamb places. That's like muslim west Chinese cumin lamb in made to order noodles. Damn good stuff. "Xian finest foods" or something
I try to eat local specialties whenever I travel, so there isn't a whole lot in the US that I haven't had. I guess if I narrowed it down, I'd want some really specific things:
- Frito pie
- A Juicy Lucy (have had several variations, but not in Wisconsin)
- A good pork tenderloin sandwich. Have had them in Indy but looking for one that is excellent
- Hatch green chile in NM
- Loco Moco - my son had it in Hawaii - I never ordered it yet
Possibly a hamburger topped with spinachi or good Italian style spinach (olio salt sauted) topped with an easy over runny egg and my kicker is real and greasy turkey gravy on top.
I have no idea if anyone makes it at all, let alone a good version of it, in the US. I encountered a wonderful version of Andouillette in South Eastern France, in the region generally known as the Charolais, not far from the wine growing area of Beaujolais. It is perhaps the perfect food match for a high quality good vintage bottle of "Village" level Beaujolais like a Chiroubles, Fleurie, Morgon, etc.
If you're not a wino, nevermind I am sure it would be delicious with a hearty brown Ale, IPA, or can of coke, too.
What it is is a tripe sausage, stuffed with tripe, breadcrumbs, cream and eggs, spiced with nutmeg, garlic, and I don't recall what else. Best cooked on a grill till the skin is a crackling even brown and served with of course Dijon mustard and cornichons on a section of baguette.
With those ingredients and spicing I suppose a poorly done rendition would be awful, but in some villages in the Charolais until Lyon and maybe beyond, it is a superb creation from offal.
A Rutt's Hut 'ripper', hot chicken from Tennessee, the porterhouse at Peter Luger's, (and the rashers), a Hot Brown in Kentucky, real Poutine, doesn't matter where from...maybe Toronto...I want to try lots of things.
The site, and it’s pricey as hell, but goldbelly.com ships all sorts of crazy/iconic regional foods nationwide. Do these foods reheat well? I have no idea. But figured it was worth a mention here. How to Make A 2,000-Mile Pizza Delivery - ( New Window )
Just an aside for those that go to Blomington, Indiana... Â
There's a place called "Janko's Little Zagreb". It's an outstanding steakhouse in it's own right, but the MUST have is their spicy meatballs, Bucharest style. They are the best meatballs I've ever had.
We had a manufacturing plant in Bloomington and the first time I was told we were going to a Croatian restaurant for steaks, I was leery. But man, that place is awesome!!
We had a manufacturing plant in Bloomington and the first time I was told we were going to a Croatian restaurant for steaks, I was leery. But man, that place is awesome!!
I used to go to NSWC Crane for business, and we stayed in Bloomington. Same thing, I was told that we were going for steak at a hole in the wall Romanian (Croatian, lol) place. I went often, lol!
A Rutt's Hut 'ripper', hot chicken from Tennessee, the porterhouse at Peter Luger's, (and the rashers), a Hot Brown in Kentucky, real Poutine, doesn't matter where from...maybe Toronto...I want to try lots of things.
I tried Poutine once in a small little whore house in Texas ... she wasn't all that (rim shot).
I watched an hour special on PBS about hot dog "shops" around the U.S. Isn't Rutt's in New Jersey? C'mon Rob ... I know you are from the east coast - make the trip and take it off your culinary bucket list. ; ) Full report please - if you go.
So what is a garbage plate for those who don’t already know? Two burgers or two Zweigles hot dogs, home fries, Mac salad, hot sauce (not Franks Red hot, like a spicy meat sauce). All on one plate.
I've started taking the train instead of from Boston to NYC when I for business but instead driving to New Haven and taking the train from New Haven to NYC just so I could get New Haven pizza on a recurring basis.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Quote:
I'm not sure if it is even available in Alaska, but I'd love to try fresh King Crab. It is only available frozen here.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Jim Gaffigan did a bit on crab that was hilarious. He is anti seafood in general but he basically summarized by saying he doesn’t get any enjoyment from a meal where they have to bring out the tools to eat a half an ounce of meat at a time.
I actually like crab but still found his bit to be pretty funny.
Anthony Bourdain who had a cast iron stomach was sick for 2 days.
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Two words: soft shell
Funny, I rarely eat grouper here. Cubans, though, I love.
It's not that the grouper isn't good, I just think that any fresh, white, fish is just as good.
I've had New Haven pizza, and while very good, I think it's a bit overrated. You can get as good a pizza in a lot of places, just IMO (I fully expect this not to be a popular opinion).
Oh, another thing here is the Deviled Crab...pretty tasty.
I went to Nashville last year and didn't get hot chicken. Major faux pas but it gives me a reason to go back. Love that town.
Beef on weck...yes please!
Never had a Binghamton spiedie. Tried to make it myself once, didn't come out too great.
St. Louis Pizza sounds disgusting, for example.
Something I haven't had in over 40 years, that's easy.
Fresh wild Maine or New Hampshire mountain blueberries. Perferrably the size of the end of my thumbs.
The sushi selection I once had sitting at a near deserted sushi bar off hours in a Honolulu restaurant. I sat near an older elegant Japanese woman who was clearly a regular. Every time she asked for something the sushi chef took her fish from the reefer under the display case, instead of reaching into the display case itself. After seeing her fish order prepped a few times, I just starting asking to have exactly what she's having!
Every piece was exquisite. The Uni was sweeter and firmer than any I'd ever had before or since, and I was a regular customer at the best sushi bar in San Francisco at the time, a hole in the wall called Osome on Filmore street.
They say lobster from any lobster shack in NE is better than an 5 star restaurant in Paris.
As for things I haven't eaten.
I'd like to eat one of those little birds where you cover your head (ortolan?)
Quote:
I hope you come across some. For whatever reason, I've never enjoyed crab quite as much as I've looked forward to having it. Maybe just too much trouble picking it apart.
Two words: soft shell
yeah, soft shell is terrific. Don't get much chance to have it in AZ
Quote:
I've been dying to try one for years, but living out in the west, I think it may never happen.
They say lobster from any lobster shack in NE is better than an 5 star restaurant in Paris.
True
Assuming you're in Prescott, AZ, you might find yourself at some point in proximity to the Maine Lobster Lady food truck. She's been in my neck of the woods, but I'm closer to Phoenix.
Link - ( New Window )
Also the best sushi you ever had.
Freshness and source, terroire to y'all fancy people.
Cranberries, rose hip berries, shad Bush berries and blueberry.
Also as I young child I nourished myself on shad bush berries.
Old timers said when the lilacs are in bloom it's weakfish time.
Also the best sushi you ever had.
Freshness and source, terroire to y'all fancy people.
I would eat cherry stones or little necks raw, but Quahogs? not a chance. too chewy/rubbery. I like to make chowder with quahogs or sometimes what they call in RI stuffies (stuffed clams)(basically scoop the clam out chop it up, add some breading and other ingredients and spices make stuffed clams.
Try opening a nice fresh quohoge from a clean source, by hand, not by heat.
Slice the foot thin.
Sublime. Not rubbery.
We'd eat some of them raw, we'd put 'steamers' on the BBQ, and Uncle Joe would make baked clams, spaghetti and clams, clams oreganata, crab salad...good times.
I've eaten them, I grew up clamming, my friends father had a commercial fishing and clamming license and would go out of Snug Harbor in Kingstown, RI, and after every fishing trip (which he kept all the fish of course (and at that age none of us cared at all)) he "made" us clam until we each had two bushels.
the big quahogs are rubbery. I wouldn't eat them raw.
little necks or cherry stones, like I said, all day long, but the quahogs I avoided.
to each his own, but my opinion isn't based on your assumption.
Dam - when I think about those days I always wonder why I didn't enjoy them more?
Never take life for granted - it goes fast. I was going to say quickly but, fast is more accurate.
In comment 14395354 Bill in UT said:
Assuming you're in Prescott, AZ, you might find yourself at some point in proximity to the Maine Lobster Lady food truck. She's been in my neck of the woods, but I'm closer to Phoenix.
So, ... Lard has an information Council. Who knew?
Peter Luger's
Wisconsin Beer and Cheese Tour
Texas BBQ
Memorable regional food experiences...
Mission Burrito
GM Crabcakes Baltimore
New Mexico Green and Red Chile
Returning to NJ-good food here
For example, there were zero but zero Arab or isreali felaffel joints.
Other than Mamouns in The Village, which was first lamb sammich or do you call it shwarma bite for generations.
They are still there and it's tasty.
Right near some of the nation's oldest ongoing coffee houses. Also very unusual back in the 1950s 60s.
Nowadays, Pakistani and other South Asian cabbies grab mutton stew or curry in a slew of good hallal places.
Then newish are the Zian or Xian Lamb places. That's like muslim west Chinese cumin lamb in made to order noodles. Damn good stuff. "Xian finest foods" or something
- Frito pie
- A Juicy Lucy (have had several variations, but not in Wisconsin)
- A good pork tenderloin sandwich. Have had them in Indy but looking for one that is excellent
- Hatch green chile in NM
- Loco Moco - my son had it in Hawaii - I never ordered it yet
That might be it.
But I forget the original version.
If u ever get to Nashville Hattie B’s. Had a meeting there a couple of years ago. A Must if u visit there
If you're not a wino, nevermind I am sure it would be delicious with a hearty brown Ale, IPA, or can of coke, too.
What it is is a tripe sausage, stuffed with tripe, breadcrumbs, cream and eggs, spiced with nutmeg, garlic, and I don't recall what else. Best cooked on a grill till the skin is a crackling even brown and served with of course Dijon mustard and cornichons on a section of baguette.
With those ingredients and spicing I suppose a poorly done rendition would be awful, but in some villages in the Charolais until Lyon and maybe beyond, it is a superb creation from offal.
Or concentrated veal stock, made with veal tripe, veal meat, and perhaps tart apples one could perhaps make a kosher version...
How to Make A 2,000-Mile Pizza Delivery - ( New Window )
We had a manufacturing plant in Bloomington and the first time I was told we were going to a Croatian restaurant for steaks, I was leery. But man, that place is awesome!!
We had a manufacturing plant in Bloomington and the first time I was told we were going to a Croatian restaurant for steaks, I was leery. But man, that place is awesome!!
I used to go to NSWC Crane for business, and we stayed in Bloomington. Same thing, I was told that we were going for steak at a hole in the wall Romanian (Croatian, lol) place. I went often, lol!
I tried Poutine once in a small little whore house in Texas ... she wasn't all that (rim shot).
I watched an hour special on PBS about hot dog "shops" around the U.S. Isn't Rutt's in New Jersey? C'mon Rob ... I know you are from the east coast - make the trip and take it off your culinary bucket list. ; ) Full report please - if you go.