rachelmanija: (Savor)rachelmanija ([personal profile] rachelmanija) wrote,
@ 2008-04-14 11:30 am UTC
Entry tags:eating
I've been reading this book called Road Food, about which I have serious doubts as an actual source of recommendations as I have eaten at most of the restaurants it recommends in California and was only really impressed with one (the astonishing taco shack La Super-Rica in Santa Barbara), but it functions excellently as a source of food porn.

I was especially entranced by its sections on such exotic locales and specilties as Maine (lobster rolls; Indian pudding; Grape-nuts pudding), Vermont (salt pork; red flannel hash; New England boiled dinner; maple cream pie), Pennsylvania (shoofly pie; scrapple; grasshopper pie), Kentucky (sugar pie; chess pie; burgoo), and Iowa (loosemeats.)

I am not even sure what many of those are, but they sound delicious. Has anyone ever eaten any of those items? If so, can you describe them to me?

If not... what are your regional specialties? The more regional, the better! Please describe in mouthwatering detail.

I would reciprocate, but I'm not sure what LA's regional specialties actually are. We seem to specialize in other countries' regional specialties.

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[identity profile] spectralbovine.livejournal.com
2008-04-14 06:50 pm UTC (link)
HA! I was just mentioning this to someone because of my imminent trip to Boston and my desire to eat regional cuisine when possible.

I think I've had chess pie before. It's sort of like a pecan pie without the pecans.

L.A.'s regional specialty is Roscoe's Chicken and Waffles. Heh.

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[identity profile] cofax7.livejournal.com
2008-04-14 08:10 pm UTC (link)
It's sort of like a pecan pie without the pecans.

Nope. It's closer to a custard, but not quite. It has cornmeal in it, and no corn syrup.

Corn syrup: Bah!

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[identity profile] spectralbovine.livejournal.com
2008-04-14 08:31 pm UTC (link)
Well, I'm going by what it tasted like to me and how Wikipedia describes it. It does note the lack of corn syrup, but it's not like I would be able to tell the difference. The taste, to me, was similar to that of pecan pie.

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[identity profile] cofax7.livejournal.com
2008-04-14 08:19 pm UTC (link)
Regional cuisine in Boston: steamed clams with beer and butter (best in the summer with fresh corn). Schrod (last catch of the day, usually cod or haddock), broiled with butter and bread crumbs. Dunkin' Donuts coffee, regular (which is with milk). Greasy Greek-made pizza from one of the "Houses of Pizza" in every small town. Grinders: sub sandwiches on a grilled sub roll.

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[identity profile] spectralbovine.livejournal.com
2008-04-14 08:28 pm UTC (link)
Ooh yeah, I identified scrod as something.

Dunkin' Donuts coffee? Really? How's that?

Mmm, hoagies and grinders.

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[identity profile] veejane.livejournal.com
2008-04-14 08:40 pm UTC (link)
Let me put it this way: if you walk into a Dunkies and ask for a "medium regular," they will give you a medium-sized coffee with cream and 2 teaspoons of sugar. If you want something else in your coffee, you have to specify.

We defy the evil snootery of Starbucks! Our coffee is totally plebeian and we like it that way!!

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[identity profile] thomasyan.livejournal.com
2008-04-14 09:40 pm UTC (link)
I don't know if lobster sashimi counts. It tastes good, but I find cooked lobster to be more flavorful, so I am not a fan. Amaebi/botan-ebi and scallops are much tastier sashimi choices.

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