Cannot_Wait_4Disney
The Colombo of Cippolini.
- Joined
- May 18, 2005
Sweet Iced Tea... the real sweet tea, with real sugar.
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Real sweet tea is made with simple syrup. One part sugar, one part water boiled, then allowed to cool.
Sweet Iced Tea... the real sweet tea, with real sugar.
..
A lobster roll can also be called a split top bun which is great for keeping the meat from falling on to your plate. Also the better one's are made from a denser dough then some regular hot dog buns. Lobster roll buns also tend to have squared off ends which could be to distinguish one style from the other at the bakery or to give more texture; dunno just guessing, LOL.I have never had a lobster roll but they look sooo tasty!
Is there a particular roll that is exactly for lobster rolls? I honestly thought they used hot dog rolls
A lobster roll can also be called a split top bun which is great for keeping the meat from falling on to your plate. Also the better one's are made from a denser dough then some regular hot dog buns. Lobster roll buns also tend to have squared off ends which could be to distinguish one style from the other at the bakery or to give more texture; dunno just guessing, LOL.
This is what it looks like:
and if you are traveling in New England Pepperidge Farms version are easy to find in the supermarket or the various Pepperidge Farms outlets. They also freeze nicely especially if you plan to toast 'em.
Ahem....no one has mentioned Rhode Island's version of clam chowder and it's stone ground johnnie cakes or even NH's grapenut ice cream but but OK.Well, since New England has been covered pretty well, I will pick a dish from my back home area and say Saskatoon Berry Pie (or anything made with Saskatoon berries).
Ahem....no one has mentioned Rhode Island's version of clam chowder and it's stone ground johnnie cakes or even NH's grapenut ice cream but but OK.
Still haven't toured much of Canada besides parts of the east coast (cretons are not just for breakfast!) but I'm a total sucker for berries. Now added to my culinary bucket list.
@luvsJack : ...smile, when you say that, pardner! Errrrrrrr I get a lil tiny bit passionate about food.
What’s the name of his store? I’ll send a sample of my condiment there. I wouldn’t expect him to carry it, but just to share it with ya.I like these so well, I talked DH into carrying them in his store. Now he just brings them home and I cook them in my air Fryer!
I love these threads, I google and pintress lots of things!
Ahem....no one has mentioned Rhode Island's version of clam chowder and it's stone ground johnnie cakes or even NH's grapenut ice cream but but OK.
Still haven't toured much of Canada besides parts of the east coast (cretons are not just for breakfast!) but I'm a total sucker for berries. Now added to my culinary bucket list.
RI chowder is da best for when you feel icky sticky ill and I've been working on perfecting the making of it for a few years now. Got to get the right mixture of quahogs to steamers and I just haven't done it yet; still have time.I love arguing chowdah with people and then quietly dropping Rhode Island style on them. My favorite chowdah I bought during my life in NE was at a shop called Menemsha Fish Market on MV. Done properly and not thickened.
RI chowder is da best for when you feel icky sticky ill and I've been working on perfecting the making of it for a few years now. Got to get the right mixture of quahogs to steamers and I just haven't done it yet; still have time.
Gotta say that Menemsha is a blast from my past name and unfortunately I've never been there or anywhere in Chilmark. Used to bicycle camp on the island and mostly explored Edgartown, Oak Bluff and the Haven. There was a limit on how far the legs would take you, LOL. Stayed in a long closed campground probably in Tisbury so food shopping was normally a straight run. I need to get back there with a car, LOL.
Now there is no doubt that there is a place and time for a typical NE cold lobby roll but but don't be dissing my nabes up I-95 in CT.
Their version can be eaten all winter long since it's served hot (if you can find any place opened besides Lenny and Joe's) with big chunks of butter glistening claws, knuckle and tail meat, again on the proper roll (lightly toasted) because well a hotdog roll is obviously fer something else
I don't think any of the dishes San Francisco is known for are unique any more. They're so good, everyone tries to copy them.
While not technically in the city, Chez Panisse was an innovator that has been copied all around the country. They were ground zero for California Cuisine. They were doing farm to market far sooner than it caught on anywhere else.
Unfortunately now that a bunch of people are doing farm to table all across the country, it has become a bit compromised. Lots of places simply lie these days.
Agreed. Last time I was in Las Vegas even the Whole Foods was using the local produce marketing plug. I thought we are in the middle of the desert and nothing grows within miles of Las Vegas. None of it is local. At least they were somewhat honest and actually gave the name of the farm and how my miles is was from Las Vegas. Many of the farms were 150 miles away.