vtnewbie's Profile
Recommendations for road trip eats: HWY 2 between Boston & Greenfield, VT + I-91 btw Greenfield and Burlington
Take a detour on US 2 over to Marshfield, Vermont, and go to Rainbow Sweets. Not to be missed. Not just desserts, as the name would imply. Items change daily. Only the awesomeness remains the same.
What is minneapolis's signature dish?
Red's Savoy in St Paul makes an excellent example of this type of pizza.
What do we have in the Northwest that you can't get in other parts of the US?
Well, having been forced to leave Washington for my job almost 10 years ago and moving all over since then, I have a keen appreciation for what the PNW has that is available nowhere else:
Red huckleberries
Little wild blackberries
Dog salmon
STURGEON (it has been overfished everywhere else and isn't available)
Red rock crabs
Duffy's pies (Aberdeen)
Tim's Cascade chips
All the teriyaki places
Ling cod in lemon dill batter from that waterfront place in Port Townsend
Three Crabs cole slaw
Rolls Royce cherries from Tacoma Boys
Really good Jo-Jos
AND THE WORLD"S BEST APPLE FRITTERS!
What was the worst food you HAD to eat as a kid?
Sam Fujisaka wrote: "Sincerely curious. Don't you think you were fortunate getting to eat pigs' ears and tails, beef tongue, brains?"
I certainly didn't think so then, as I attempted to chew and swallow mouthfuls of cartilage. And certainly not the way they were cooked: boiled long enough to develop a mucilage coating.
I decided many years ago that pigs must be exposed to direct hardwood flame to taste good.
Inexpensive and fantastic seafood along the New England coast?
"Rudy's on the Cape" in Cape Elizabeth. It shares the dining room with a convenience store. The food is fresh, delicious, and cheap ($12 will buy you a feast that you will talk about years hence).
Elements Of Americanization?
They've been serving dishes like that for a long time. Maybe the US is just catching up to them.
As for the complaint that portions are too large, don't eat it all. Take some home. I like to get a lot for my money. If I can make 2 meals out of it, whoopee!
Elements Of Americanization?
Ever eaten a schnitzel in Austria? A steak in Argentina? "Humongous portion size" exists elsewhere besides the US.
Chinese College Students
Just to provoke discussion, but why trust the opinion of a group of Chinese chefs?
I Like it RAW! (or not). RAW vs. COOKED
Love raw turnips, cooked, meh. But good in a curry.
Absolutely love pickled beets, and like raw beets shredded in salads.
Like raw carrots, hate them cooked.
Love all fruit equally cooked or raw, especially in a pie :-)
best blueberry pie in Maine??
Rudy's in Cape Elizabeth. Phenomenal. Sorry they only had the one pie.
The rest of their food was fantastic too. Whole belly clams, shrimp, scallops and haddock. A hamburger smashed out by hand for the non-seafood types. The decor is a combo of diner and convenience store, but the food was simply fantastic.
B & B with good Food in VT, NH?
Swift House Inn in Middlebury, VT is excellent. Had dinner there last week. Fantastic.
http://www.swifthouseinn.com/
What are you a stubborn purist about?
Lard in piecrusts.
Suet for frying french fries.
Cream in ice cream.
Tree-ripened peaches.
I love apricots -- who's with me?
Tacoma Boys' fruit stand in Tacoma, WA used to carry apricots from Yakima. Tree-ripened and really, really good.
Are there any foods you just cannot bear eating any way except straight up and delicious?
Black raspberries.
Porterhouse steak.
Asparagus
Gravelled 'taters
Actually, that sounds like a very nice dinner.
What was the worst food you HAD to eat as a kid?
Pig's ears and tails, beef tongue, brains. What the hell?
I do not force my kids to eat anything they are revulsed by.
Steaks ... Do you eat the fat?
Wouldn't it be great if the doctors could figure out who can eat fat and who can't? Me, the fat doesn't affect. Healthy cholesterol levels and healthy heart, and I eat every bit of fat.
Sugar is my enemy.
Does no one else like enchiladas suizas?
The ooey-gooey kind, dripping with a creamy queso (mennenito, or your favorite), chunks of chicken, just-soft onions, coarsely chopped cumin seeds, and some mild fresh anchos, with cream poured over the top and baked to set, with some dry cheese crumbled over the top?
I don't see this dish praised in foodie literature. It should be.
Lets talk about pork fat
Hail Bloomingtonian! I grew up 40 miles to your east. That part of the country knows hogs and how to cook them.
Growing up my folks rendered our own lard. The cracklings then went into cornbread, along with onions, chopped banana peppers, and cheese. That was good enough baked, but sometimes Mom (a skinny little woman raised during the Depression) made fried bread instead.
Imagine that, fried pork fat bits, incorporated into cornbread which is then itself fried! That was some true goodness...
Pies - Sweet or Savoury - Your Favourite
I bet there are some South African fruit varities that would make outstanding fruit (sweet) pies. Care to share some desriptions with us?
How is comb honey eaten/served?
Same info here. The racks/frames in which the bees built the comb were placed into wooden boxes we called "supers". We only robbed about half of the honey from each super, and then only early in the summer. We decapped the comb with a hot knife, then spun the honey out with an old hand-cranked centrifuge. Some years the honey was dark and strong, other years light and mild. I always preferred the mild honey. And yes, just a small chunk of honeycomb is a lot of sweet. It almost made me queasy.
We had to be careful about leaving the bees enough honey to survive the winter on: "A hive a of bees robbed in June is worth a silver spoon. A hive of bees robbed in July is sure to die."
countries that just don't have good food/overlooked national cuisines
Perhaps the problem is that you don't know how to eat in America. Ask for advice from some American friends.
countries that just don't have good food/overlooked national cuisines
That doesn't make American style sage and maple sausages bad, either.
countries that just don't have good food/overlooked national cuisines
I liked Belgian versions of presumptively "French" dishes (various pates, meat tarts, etc) to be superior to the Parisian versions. Think they used more fat.
countries that just don't have good food/overlooked national cuisines
That sounds fantastically delicious.
countries that just don't have good food/overlooked national cuisines
I lived in both Germany and Austria as a young student and as a soldier. German and Austrian cuisines are amazingly good. I am salivating just thinking of the various iterations of schnitzel, kloesse, the various forms of roast meats (pork, ham hocks, goose, chicken, and on), the simple salads, pickled vegetables, and soups. You can walk into just about any Stube, Imbiss, or Gasthof in both countries and have a very good meal. I wasn't as fond of the baked goods, except for the sweeter fruit-based pastries (Rhabarberschnitten, Himbeerschnitten, usw.)
The non-Germanic restaurants in both countries are also very good: Balkan, Greek, Hungarian.
However, and forgive my bluntness, the majority of Chinese restaurants in Germany are terrible.
The end of haagen-daz
Yes, Frusen Gladje. They claimed it was actually from Sweden/Norway/Denmark/somewhere up north, as I recall. It didn't last too long, did it?
The end of haagen-daz
180 degree difference of opinion here. Ben and Jerry's is no better than store brands now, just more expensive. Full of gums, modified food starch, and other non "ice cream" ingredients.
Being bought out ruined B&J's
Grassfed Beef
Sorry about my intemperate response.
And it's not a wish-list, it's a daily chore. :-)
The end of haagen-daz
Is there a particular maker I need to look for? I've got one of those requiring a pre-freeze of the container.
