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Post by pairesta on Mar 15, 2016 10:08:50 GMT -5
Have you ever found a place in Dallas that does that? I went to places high and low and never found it, and the fajitas never seemed "right" to me. It wasn't until I went to a Houston place and tasted distinctive soy sauce in the marinade (which then crusts wonderfully on the grill) that I realized that was what I was missing. I have not. Though I rarely order fajitas out, because that's usually more than I'm looking to spend when having Tex-Mex. I have trouble delivering the consistent tenderness of restaurant fajitas when I make them at home, but for sure my flavors are better. According to Robb Walsh the ugly little secret of restaurant fajita places is that they marinate them in meat tenderizer for a bit to avoid that. not sure if Whole Foods does it, but I've always had great luck with their skirt steaks being very tender.
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Post by Ben Grimm on Mar 15, 2016 10:21:58 GMT -5
I grew up in New Orleans, and the thing I miss most consistently about it is the po-boys, especially the hot sausage patty po-boy at Short Stop. But, in general, the food standards are so high in New Orleans that I pretty much constantly miss the food. There is good stuff here, of course, like there is in most places, but New Orleans has such a high standard for food in general that it tends to lift all boats. Even the non-local food places were better than I've had anywhere else, because it's a lot harder for a middling restaurant to survive in a city with so many good places.
That said, there are a handful of dishes - like chargrilled oysters, and muffelettas - that are hard to find prepareded properly outside the New Orleans area, and those are probably the things I miss the most.
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Post by Judkins Moaner on Mar 15, 2016 11:10:20 GMT -5
I grew up in New Orleans, and the thing I miss most consistently about it is the po-boys, especially the hot sausage patty po-boy at Short Stop. I usually fly into New Orleans when visiting my family for Thanksgiving, and every now and again my brother'll take me by Bud's Broiler in Metairie on the way back to Baton Rouge; that's how desperate I am for po-boys (Metairie, not Bud's, though Acme now has a branch in BR and I think I end up going there every time I'm back; last time I got to go twice!). And I still haven't been into the city proper since well before Katrina; hoping to figure out some way to do so this year.
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Post by Ben Grimm on Mar 15, 2016 11:22:48 GMT -5
I grew up in New Orleans, and the thing I miss most consistently about it is the po-boys, especially the hot sausage patty po-boy at Short Stop. I usually fly into New Orleans when visiting my family for Thanksgiving, and every now and again my brother'll take me by Bud's Broiler in Metairie on the way back to Baton Rouge; that's how desperate I am for po-boys (Metairie, not Bud's, though Acme now has a branch in BR and I think I end up going there every time I'm back; last time I got to go twice!). And I still haven't been into the city proper since well before Katrina; hoping to figure out some way to do so this year. Short Stop is on Transcontinental near Airline Highway in Metairie; if you haven't been there it's got some of the best po-boys in the city. I get a craving for the Bud's Broiler burgers periodically; that was where I'd go all the time growing up.
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GumTurkeyles
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Post by GumTurkeyles on Mar 15, 2016 11:28:56 GMT -5
I usually fly into New Orleans when visiting my family for Thanksgiving, and every now and again my brother'll take me by Bud's Broiler in Metairie on the way back to Baton Rouge; that's how desperate I am for po-boys (Metairie, not Bud's, though Acme now has a branch in BR and I think I end up going there every time I'm back; last time I got to go twice!). And I still haven't been into the city proper since well before Katrina; hoping to figure out some way to do so this year. Short Stop is on Transcontinental near Airline Highway in Metairie; if you haven't been there it's got some of the best po-boys in the city. I get a craving for the Bud's Broiler burgers periodically; that was where I'd go all the time growing up. Damn. The last time I was down in NOLA, I was staying a few blocks away from Short Stop (well, 1 night, at my cousin's). I had no idea it was there. I'll at least tell him to check it out, so he knows to bring me there next time I visit.
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Post by Ben Grimm on Mar 15, 2016 11:31:04 GMT -5
Short Stop is on Transcontinental near Airline Highway in Metairie; if you haven't been there it's got some of the best po-boys in the city. I get a craving for the Bud's Broiler burgers periodically; that was where I'd go all the time growing up. Damn. The last time I was down in NOLA, I was staying a few blocks away from Short Stop (well, 1 night, at my cousin's). I had no idea it was there. I'll at least tell him to check it out, so he knows to bring me there next time I visit. It's the kind of place that doesn't show up in tourist guides. They used to have four of them, but the one on Transcontinental is the only one left. It's where people who live there go for lunch.
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LazBro
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Post by LazBro on Mar 15, 2016 12:19:30 GMT -5
I grew up in New Orleans, and the thing I miss most consistently about it is the po-boys, especially the hot sausage patty po-boy at Short Stop. But, in general, the food standards are so high in New Orleans that I pretty much constantly miss the food. There is good stuff here, of course, like there is in most places, but New Orleans has such a high standard for food in general that it tends to lift all boats. Even the non-local food places were better than I've had anywhere else, because it's a lot harder for a middling restaurant to survive in a city with so many good places. That said, there are a handful of dishes - like chargrilled oysters, and muffelettas - that are hard to find prepareded properly outside the New Orleans area, and those are probably the things I miss the most. Been craving muffulettas lately. There used to be a spot almost literally across the street from my office that was run by a family of New Orleans transplants that had a really good one*, but it closed last year. It's now significantly more difficult to find unless you want to go to a big chain like Jason's Deli or McCallister's. There's a po-boy shop not too far away, but they don't do muffulettas. It's one of those sandwiches I'd rather order than make, too, because there are so many ingredients to source. *Good by my standards, which are not yet influenced by a trip to New Orleans.
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Post by Albert Fish Taco on Mar 15, 2016 12:28:49 GMT -5
Albany/Capital District is odd in this regard in that, there's a ton of great food since we're both such a cross-roads (of NYC, New England and the Rust Belt) and we're surrounded by some of the best quality farmland in the world. However, no one can really agree on what our local specialties are (and most things that come up aren't remotely sui generis). The main things people born here (I didn't, grew up in the Bronx) say are: Mini-hotdogs - Confession, I've never had em' despite living here for two decades. Maybe this year I'll finally try Gus's (but that means going to Watervleit ) Fish fry - Granted this is the cuisine of anywhere along I-90 from Chicago to Boston, but my god do we love it here. It's probably that the whole eastern I-90 strech is super Catholic (been craving a broiled salmon platter at Off Shore Pier, but know I should wait for the crowds to die down after Lent). Cider Doughnuts - Warm outta the oven especially, so good. Especially from an orchard like Indian Ladder or Goold's in the Fall. Hard Cider - I'm not into these too much, but Nine Pin is wildly popular and not as cloyingly sweet as others. Our Craft Beers - This is more an overall Upstate thing, but locally we have the great Brown's in Troy (their porters and brown ales are the best), Davidson Bros is good too and Ommegang is a little over an hour west in Cooperstown. Wings - Yes, I known we're not Buffalo by any means, but my friend from out there says Albany is the easternmost outpost of acceptable Buffalo Wings. Saratoga Chips - We invented potato chips (crisps to you Brits) you know (although it supposedly was created by a surly cook at a hotel that meant to piss off a customer but ended up backfiring into deliciousness).
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Post by LazBro on Mar 15, 2016 12:59:29 GMT -5
Mini-hotdogs - Confession, I've never had em' despite living here for two decades. Maybe this year I'll finally try Gus's (but that means going to Watervleit ) Never heard of this so I had to look into it. So they're like sliders, only hot dogs. I'm a big chili dog fan, so that sounds pretty alright by me. Though the size of the product is almost irrelevant, since chili dogs are knife-and-fork food as far as I'm concerned.
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Post by pairesta on Mar 16, 2016 7:02:55 GMT -5
I grew up in New Orleans, and the thing I miss most consistently about it is the po-boys, especially the hot sausage patty po-boy at Short Stop. But, in general, the food standards are so high in New Orleans that I pretty much constantly miss the food. There is good stuff here, of course, like there is in most places, but New Orleans has such a high standard for food in general that it tends to lift all boats. Even the non-local food places were better than I've had anywhere else, because it's a lot harder for a middling restaurant to survive in a city with so many good places. That said, there are a handful of dishes - like chargrilled oysters, and muffelettas - that are hard to find prepareded properly outside the New Orleans area, and those are probably the things I miss the most. As far as I'm concerned, this conversation pretty much begins and ends with New Orleans or Louisiana because of the sheer wealth of regional things they do there. I feel sorry for anyone who grew up there and then moved someplace outside of the state because of how many things wouldn't be "right".
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Post by Liz n Dicksgiving on Mar 16, 2016 9:42:01 GMT -5
GUYS, HOW COULD I HAVE FORGOTTEN?? All this talk of being Philly-adjacent caused my New York-adjacentness to slip my mind. What does this part of the world do that no one else can do right?
BAGELS, OF COURSE.
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Baron von Costume
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Post by Baron von Costume on Mar 16, 2016 10:06:09 GMT -5
GUYS, HOW COULD I HAVE FORGOTTEN?? All this talk of being Philly-adjacent caused my New York-adjacentness to slip my mind. What does this part of the world do that no one else can do right? BAGELS, OF COURSE. Boo, Montreal-style forever!* *I actually love both
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Post by heroboy on Mar 17, 2016 16:14:25 GMT -5
Regional Delicacies: -Smoked Goldeye: Seriously delicious smoked lakefish that just had a much more well rounded flavour than most smoked fish. I don't have it too often but when it turns up as an option on a tasting menu I'll generally go for it. Oh man, when I was 8 we had to go out to Gimli for my Grandpa's funeral. I think I ate the entire stock of Smoked Goldeye from my Great-Aunt's fish store. And while we were there we also had a crap-ton of Pickerel.
I'm really not a huge fan of most fish, but holy cow, Goldeye and Pickerel are so good.
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Post by moimoi on Mar 19, 2016 11:53:42 GMT -5
With our beef products well-represented, can I get some love for Chicago confections such as Fannie May (better than See's!), Brach's candy, Tootsie Rolls, Sara Lee, Garrett's Popcorn, Maurice Lenell cookies (sadly defunct), Eli's Cheesecake, and my beloved Frango mints?
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Post by Liz n Dicksgiving on Mar 19, 2016 12:20:09 GMT -5
With our beef products well-represented, can I get some love for Chicago confections such as Fannie May (better than See's!), Brach's candy, Tootsie Rolls, Sara Lee, Garrett's Popcorn, Maurice Lenell cookies (sadly defunct), Eli's Cheesecake, and my beloved Frango mints? Back when my grandparents were still alive, and we visited Chicago regularly, we would literally bring an empty bag with us just to fill with Fannie May. I'm not sure if it's still as good as it was then, but oh my god, we loved the Fluffy Marshes so freakin' much. (My mother grew up in Chicago, so Fannie May was always a trip down memory lane for her.)
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Post by The Stuffingtacular She-Hulk on Mar 23, 2016 8:59:48 GMT -5
So this weekend I tried Chicago deep-dish pizza for the first time! My parents occasionally bring back deep-dish pizza from a place in San Diego and it's all right, but it's just kind of...limp. My friend Suz, a Chicago native, has an aversion to her family's favorite chain Lou Malnati's (citing the sauce), so we went to the Giordano's a few blocks from her apartment for a cheese pizza after our first day at C2E2. I only managed to get through one slice before I had to stop eating, but I was impressed! As an East Coast native, I hereby pronounce it to be pizza, because the bottom crust stayed nice and crispy throughout the eating. I did like the sauce, which had little flecks of fresh basil in it. I wish I'd found a way to bring one back with me to Baltimore, but I didn't have any cold packs with me or anything. Ah well, next time.
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Post by Pedantic Editor Type on Mar 23, 2016 9:17:42 GMT -5
So this weekend I tried Chicago deep-dish pizza for the first time! My parents occasionally bring back deep-dish pizza from a place in San Diego and it's all right, but it's just kind of...limp. My friend Suz, a Chicago native, has an aversion to her family's favorite chain Lou Malnati's (citing the sauce), so we went to the Giordano's a few blocks from her apartment for a cheese pizza after our first day at C2E2. I only managed to get through one slice before I had to stop eating, but I was impressed! As an East Coast native, I hereby pronounce it to be pizza, because the bottom crust stayed nice and crispy throughout the eating. I did like the sauce, which had little flecks of fresh basil in it. I wish I'd found a way to bring one back with me to Baltimore, but I didn't have any cold packs with me or anything. Ah well, next time. Giordano's is solid. However, they do "stuffed" pizza which is related to deep dish but not identical. Most deep dish doesn't have that extra super-thin crust layer and cheese on top. It's definitely tasty. Did you have a good time overall?
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Post by The Stuffingtacular She-Hulk on Mar 23, 2016 9:36:33 GMT -5
So this weekend I tried Chicago deep-dish pizza for the first time! My parents occasionally bring back deep-dish pizza from a place in San Diego and it's all right, but it's just kind of...limp. My friend Suz, a Chicago native, has an aversion to her family's favorite chain Lou Malnati's (citing the sauce), so we went to the Giordano's a few blocks from her apartment for a cheese pizza after our first day at C2E2. I only managed to get through one slice before I had to stop eating, but I was impressed! As an East Coast native, I hereby pronounce it to be pizza, because the bottom crust stayed nice and crispy throughout the eating. I did like the sauce, which had little flecks of fresh basil in it. I wish I'd found a way to bring one back with me to Baltimore, but I didn't have any cold packs with me or anything. Ah well, next time. Giordano's is solid. However, they do "stuffed" pizza which is related to deep dish but not identical. Most deep dish doesn't have that extra super-thin crust layer and cheese on top. It's definitely tasty. Did you have a good time overall? Stuffed, deep-dish, whatever, it was delicious. I don't know what cheese they use, but it was delightfully salty and combined with the natural sweetness of the tomato sauce for a cromulent experience. I had a wonderful time! I wrote a small recap in the Vacations thread.
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Post by Pedantic Editor Type on Mar 23, 2016 9:48:24 GMT -5
Giordano's is solid. However, they do "stuffed" pizza which is related to deep dish but not identical. Most deep dish doesn't have that extra super-thin crust layer and cheese on top. It's definitely tasty. Did you have a good time overall? Stuffed, deep-dish, whatever, it was delicious. I don't know what cheese they use, but it was delightfully salty and combined with the natural sweetness of the tomato sauce for a cromulent experience. I had a wonderful time! I wrote a small recap in the Vacations thread. It's all good, I'm just, well, being pedantic. Glad you had such a great time!
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Baron von Costume
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Post by Baron von Costume on Mar 29, 2016 14:39:42 GMT -5
I believe you can get Giordano's deep freeze shipped because I have thought about it on occasion. The timing of getting it guaranteed to my border shipping outpost on a day I can drive down right away and get them to give it to me is tough though.
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Post by Buon Funerale Amigos on Mar 29, 2016 18:52:23 GMT -5
I'm sure I've mentioned this here before, but I haven't been able to eat scrapple since my grandfather found a chunk of tooth in his slice one morning. He laughed and said "well, at least it's not mine!" ::barf:: A tooth is less gross than like half of the scrapple ingredients that are supposed to be in it. When I first moved to Delaware, I figured I ought to try scrapple, and I ordered it at the diner we frequented. It was limp and barely fried, with the color and texture of wet cardboard. I was put off the stuff for at least a decade. I finally got up the nerve to try it again after I saw a plate of it pass by my table at a diner in Philadelphia, and when it's done right, damn that stuff is tasty.
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Post by Judkins Moaner on Mar 30, 2016 9:05:39 GMT -5
As far as I'm concerned, this conversation pretty much begins and ends with New Orleans or Louisiana because of the sheer wealth of regional things they do there. I feel sorry for anyone who grew up there and then moved someplace outside of the state because of how many things wouldn't be "right". That's one of the main reasons for my recent drive to get better at making the food; I know I'll have a reliable place to get stuff for which I might start jonesin'. I've stocked up on ingredients during holiday visits (file powder, etc.), which helps (the lack of sold crawfish in Michigan is a shame, though I think you can legally catch the meager specimens to be found in lakes and streams).
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Post by Buon Funerale Amigos on Mar 30, 2016 21:30:14 GMT -5
I just remembered a southwestern specialty that I ate with alarming regularity when I was in college in Arizona: the chili size. The name isn't terribly descriptive, but it's an open-face hamburger (the place where I got them called the single patty version the Junior) drowned in chili con carne and smothered with shredded cheddar and chopped onions, served with a side of fries.
It's a testament to my hardy constitution that I didn't die of a massive heart attack at 22.
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LazBro
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Post by LazBro on Mar 31, 2016 8:14:23 GMT -5
I just remembered a southwestern specialty that I ate with alarming regularity when I was in college in Arizona: the chili size. The name isn't terribly descriptive, but it's an open-face hamburger (the place where I got them called the single patty version the Junior) drowned in chili con carne and smothered with shredded cheddar and chopped onions, served with a side of fries. It's a testament to my hardy constitution that I didn't die of a massive heart attack at 22. I've never heard it called that, but it does seem that a lot of chili-cheese burgers are served open face around here as well.
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monodrone
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Post by monodrone on Mar 31, 2016 9:44:26 GMT -5
Let me introduce to you, the macaroni cheese pie:
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LazBro
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Post by LazBro on Mar 31, 2016 10:43:49 GMT -5
Let me introduce to you, the macaroni cheese pie: My god!
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Post by songstarliner on Mar 31, 2016 11:04:18 GMT -5
Let me introduce to you, the macaroni cheese pie: My god! My god! It's full of carbs!
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Post by monodrone on Mar 31, 2016 11:16:19 GMT -5
My god! It's full of carbs! Traditionally served with good ol' fashioned fish 'n' chip shop style chips for a triple carb-bomb. If you wanted to really go for it you could put all of that between two slices of bread and get one carb for each chamber of the heart.
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Post by LazBro on Mar 31, 2016 11:20:26 GMT -5
My god! It's full of carbs! Traditionally served with good ol' fashioned fish 'n' chip shop style chips for a triple carb-bomb. If you wanted to really go for it you could put all of that between two slices of bread and get one carb for each chamber of the heart. Don't y'all also do deep fried pizza? I always hear about that in the worst of light, but on the face of it I just can't see how that isn't amazing.
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Post by monodrone on Mar 31, 2016 11:40:41 GMT -5
Traditionally served with good ol' fashioned fish 'n' chip shop style chips for a triple carb-bomb. If you wanted to really go for it you could put all of that between two slices of bread and get one carb for each chamber of the heart. Don't y'all also do deep fried pizza? I always hear about that in the worst of light, but on the face of it I just can't see how that isn't amazing. I don't know anyone who's tried it and I haven't dared to go near it (yet) to give a review of them but they do exist and I have seen them ordered in the wild. The main problem I have with it is that it'll be the kind of shitty frozen pizza that no amount of deep frying will be able to save. I'm scared to have the infamous deep fried mars bar (which I'm led to believe is basically the same as your Milky Way bars while our Milky Ways are your 3 Musketeers) because I suspect it'll be so good that I'll never be able to go back to a life of not eating them all the time.
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