stopped by to look a few days ago, after quite a while ;-)
whileone
Ken Fortenberry
> uaaaaaaalllalalalalalalallalaaaaaaaaaaaaaaaaaaaaaaaaaaAAAAAAAAAAAAAAA!
Isn't that a city in Nebraska ?
I had a pizza there once.
--
Ken Fortenberry
Frank Reid © 2008
wrote:
> whileone wrote:
> > uaaaaaaalllalalalalalalallalaaaaaaaaaaaaaaaaaaaaaaaaaaAAAAAAAAAAAAAAA!
>
> Isn't that a city in Nebraska ?
>
> I had a pizza there once.
Its up in the Panhandle, the "other" Nebraska. Pizza is pretty bad
unless you like alfalfa (not sprouts either) on your pizza.
Frank Reid
Fred
On 5-Nov-2009, =?ISO-8859-1?Q?Frank_Reid_=A9_2008?= <flyt...@gmail.com>
wrote:
> Its up in the Panhandle, the "other" Nebraska. Pizza is pretty bad
> unless you like alfalfa (not sprouts either) on your pizza.
> Frank Reid
Yucchhh!!!! Alfalfa obn Pizza- That is NOT pizza!
I miss pizza greatly living out West in a rural area -
I even dreamn of pizza.
I am somewhat of a self acclaimed taste connoisseur of pizza - I grew up in
NYC where every few blocks wopuld be another great pizzeria.
I have even tried flying pizzas.com - flown in already cooked
Not bad
Fred
DaveS
> On 5-Nov-2009, =?ISO-8859-1?Q?Frank_Reid_=A9_2008?= <flytye...@gmail.com>
Being originally from NJ I naturally have great expertise as to pizza.
NYC, Chicago folk etc, mostly understand this and therefore are
deferential, as is proper. While a proper pizza probably may be
obtained in Vegas, the rest of the West is pretty much pizza-less.
Why? Simple: Absence of a key ingredient . . . mafia cheese.
But think "Adapt," ADAPT. When in Rome . . . . and all that.
I ask you this; where in NYC can a man enjoy a plastic basket of Jo
Jo's consumed with a healthy dip of Mrs Renfrew's green chili, a swig
of brown bag beer, and fill your gas tank at the same time? Huh?
Dave
Sometimes I crave a slice of Gambino's plain cheese, always thin
crust, always . . . the olive oil.
Frank Reid © 2008
California. TexMex is NOT Mexican food. I do have a connection that
will score me a couple of dozen home made tamales around Christmas.
Could make them myself, but it would take two days of cooking. That's
the only way I know how to make them.
Frank Reid
(who thinks the tamale is the worlds most perfect food)
Fred
On 5-Nov-2009, DaveS <sned...@msn.com> wrote:
> Dave
> Sometimes I crave a slice of Gambino's plain cheese, always thin
> crust, always . . . the olive oil.
Dave
I respect your taste and judgement but :
DiFara on Ave J in Brooklyn is world famous
We used to "hang-out" there as kids - Of course looking tough but MAN What
pizza!!!
Carlo Gambino
DaveS
Los Hernandez in Union Gap (next to Yakima). Normal array, then in
Spring . . . asparagus tamales.!!! Yahuda! Check out the reviews.
http://www.yelp.com/biz/los-hernandez-union-gap
Dave
Right now I could go for an Indian Taco on fry bread
Frank Reid © 2008
Frank Reid
Tom Littleton
"Frank Reid � 2008" <flyt...@gmail.com> wrote in message
news:022f7566-900e-4b99...@b15g2000yqd.googlegroups.com...
> That's it. I'm making tamales this weekend.
> Frank Reid
>
I will, thoughtfully, forward this to the Omaha Emergency Medical
professionals. Just in case, so they can staff adequately for whatever
ensues.......
this can't end well,
Tom
Giles
Pizza, n.: flat(ish) breadlike substance baked with stuff on top.
Actually, the best pizza in the world is to be had in Wauwatosa,
Wisconsin. The crust, made fresh immediately before use, is wheat
flour, water and yeast, period. Topped with olive oil, thinly sliced
garlic, sauteed mushrooms, shredded napa cabbage, papadews and feta
(yes, feta) cheese. Sprinkle liberally with freshly ground black
pepper and add a dash of salt. Fresh herb of choice is optional.
Bake for seven to ten minutes on a rock in a very hot charcoal fired
Weber grill. Infinite variations are permissable.....and have been
tried.
Second best is from Villa d' Carlo in Kenosha Wisconsin.
g.
i shit you not.
Giles
Mmmmm.....tamales! :)
I don't make them anymore. Good.....and fun.....but lots of work, and
I can get better any time I want, cheap.
TexMex? Whether I intend to cook or just get a quick fix of ready
made at the lunch counter, I shop at Mercado El Rey at 35th and
Burnham. The staff there speak about as much English as I do
Spanish. As far as I've been able to determine through frequent
exchanges of smiles, nods, pointing, and holding up the appropriate
number of fingers, none of them knows or much cares what a "Texas" or
a "Southern California" is, aside from something or other they or
their parents had to get through en route to and from America.
I've been to Texas and to Southern California. Texas and Southern
California are not the only places about which their residents have an
extremely warped minimal solipsistic perception.
giles
who hastens to add that while they are perhaps exemplary, they are
most certainly not alone.
Giles
World famous, adj.: known by dozens of people upwards of seven to
twelve miles away.
The world's best burgers are to be had at Fred's tap in Burlington,
Wisconsin. Says so right on the sign in front.
g.
~^ beancounter ~^
.
DaveS
OK since we are talking food Ill try to make a fish connection.
A gastronomic event of regional if not World Class, importance,
(although in mid slurp that over used term might be uttered) is
the . . .
Annual West Coast Oyster Shucking Championship and Washington State
Seafood Festival held in early October at the Mason County fairgrounds
and airport in Shelton, Wa., a major oyster production area. It
attracts thousands, is cheap, Oysters incredibly fresh, prepped many
ways, lots of wine and artisanal beer outfits for tastes, coastal
music, kid's stuff, etc..
If you like oysters this 2-3 day affair should be a goal. Shelton is
on a southern reach of Puget Sound, in lumber country. Its a short
haul to the coast, the Wynoochee river for steelhead, the Chehalis
river system, monster beaches for clams, a bit of combat salmon
fishing etc.. If you want the kids to see a chunk of America making a
living from reasonably healthy forests and wetlands, this is a great
event in a visually exciting region.
Dave
DaveS
I almost forgot Xinh's. Vietnam's loss/ Shelton's gain.
http://www.xinhsrestaurant.com/about
Dave
Giles
> watch man vs. food for the best burgers......nuf said......
Idiot.
g.
Mike
what they say about oysters......Best pizza would be twin city pizza
on broadway in bangor maine.....Best burgers millhiem hotel millhiem
Pa.....or sportsmans club weikert pa....great chicken and best
barbaque pit i have seen Stans Pool coburn Pa.....hot dogs streamside
at ingleby or stans or anyplace I decide cook them..........best
grinder hoagie sub itialian sandwich damons augusta maine.......best
cheese steak CHUBBIES in philly......
Frank Reid © 2008
Frank Reid
DaveS
> Best carp sandwiches, Joe Tess' Place, Omaha.
> Frank Reid
Seriously? Im game, is that like gefilte fish or what? Is it deep
fried?
Dave
Frank Reid © 2008
> > Best carp sandwiches, Joe Tess' Place, Omaha.
> > Frank Reid
>
> Seriously? Im game, is that like gefilte fish or what? Is it deep
> fried?
Midwest? Of course its deep fried. http://joetessplace.com/ Every
year, we have a carp fest and get carp from here. One of our guys
makes some AWESOME carp cakes, and, though different, would compare to
some of the best crab imperial I had in Maryland.
Frank Reid
Frank Reid © 2008
(Four portions)
1 Pound fresh or frozen lump crabmeat (for this recipe, we use carp)
1 Cup cooked corn
½ cup finely diced onion
½ cup finely diced green bell pepper
½ cup finely diced celery
1 cup mayonnaise
½ teaspoon dry mustard
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
1 egg, lightly beaten
1 ¼ cups saltine cracker crumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
Tartar sauce
Combine the crabmeat (carp), corn, onion, bell pepper, and celery in a
mixing bowl and toss well.
In another bowl combine the mayonnaise with the mustard and cayenne
pepper. Stir into the crabmeat mixture, and add salt and pepper.
Then, using a rubber spatula, gently fold in the egg and ¼ cup of the
cracker crumbs.
Form the crab mixture into eight patties. Carefully coat the patties
with the remaining 1 cup cracker crumbs, and chill, covered, for at
least 30 minutes but no longer than a few hours.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a
medium-size skillet. Cook the crab/carp cakes over medium heat until
golden on both sides, about 3 minutes per side, adding more oil and
butter as necessary. Serve immediately with the Tartar sauce on the
side.
Tartar Sauce
1 cup mayonnaise
2 tsp fresh lemon juice
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
¼ cup finely diced dill pickle (or more to taste)
¼ cup chopped fresh Italian parsley
2 tablespoons finely minced shallots
2 tablespoons tiny capers, drained
Salt and freshly ground pepper to taste
Mix the mayonnaise, lemon juice, Worcestershire sauce, and Tabasco
together in a bowl. Fold in the pickle, parsley, shallots, and
capers. Season with salt and pepper, and refrigerate, loosely
covered, at least 1 hour before serving.
Makes 1 ½ cups
Frank Reid
MajorOz
There is little good Mexican food outside of Mexico. Most of what
passes for such stateside is crap for gringo palates that think hot
means quality.
And "Mexican" food is as amorphous a concept as "American" food.
American food: Minnesota, Alabama, Oregon, Texas,
Maryland.................what the hell is American food ?
Mexican food has the same variety. Just takes more time to figure it
out.
cheers
oz, whose local Mex (in the Ozarks, no less) restaurant is owned and
staffed by a family from Oaxaca........YUM
riverman
.Best pizza would be twin city pizza
> on broadway in bangor maine.....
They're ok. Not as good as Mama Baldacci's, though. But I can't
believe you know Outer Broadway in Bangor!
--riverman
(grew up thaya)
MajorOz
...and some years back ( '96 or so ) the family had a branch in Cle
Elum, about a mile from my house
cheers
oz
MajorOz
Get off the Interstate and stop in Trinadad CO, go up the hill to the
neighborhoods and step into the old, saggy floor eateries with about a
dozen kitchen-style tables. Mostly you will smile and point, but you
will get the most authentic Mex vittles available. Join some old men
playing dominoes, but bring money.
cheers
oz
Giles
What's authentic?
Would Mexicans know anything about it?
g.
DaveS
>
> - Show quoted text -
Cle Elum huh? That's the home of some of the best sausage West of the
Rocks' but I always forget the name of that shop on the South side of
the main drag.
Dave
Mike
so did I..... I like the tiny peperoni they use ......went to mary
snow school and abraham lincoln vine st school......grandfathers farm
was right beside the kenduskeag at six miles falls with the
greenhouses........Gambinos pizza with the sauce on the
itialians........Jordans franks beans red dogs i think its time for a
road trip.......lived beside the salmon pool on the brewer side after
the army......Kinda regret that we didn't hook up when you were here
in ct......Moved to ct at 11years old moved back to maine in 75 moved
back to ct in 79 been here since..........
Bill McKee
"MajorOz" <Maj...@centurytel.net> wrote in message
news:d0de6f1f-7624-4420...@l13g2000yqb.googlegroups.com...
On Nov 5, 7:00 pm, DaveS <snedek...@msn.com> wrote:
> On Nov 5, 2:57 pm, Frank Reid � 2008 <flytye...@gmail.com> wrote:
>
> > I equate this to the lack of good Mexican food outside of Southern
> > California. TexMex is NOT Mexican food. I do have a connection that
> > will score me a couple of dozen home made tamales around Christmas.
> > Could make them myself, but it would take two days of cooking. That's
> > the only way I know how to make them.
> > Frank Reid
> > (who thinks the tamale is the worlds most perfect food)
>
> Los Hernandez in Union Gap (next to Yakima). Normal array, then in
> Spring . . . asparagus tamales.!!! Yahuda! Check out the reviews.
>
> http://www.yelp.com/biz/los-hernandez-union-gap
>
> Dave
> Right now I could go for an Indian Taco on fry bread
Best Indian Taco on fry bread was traveling from Denali to Telketna, AK.
Wife and I stopped at a small diner at a gas station along the road.
Figuring the place would fill us up, but what could you expect at a gas
station. We were talking about gas station food last night because of this
taco. Was fantastic. And we decided that we have had 3 great meals in our
travels at gas stations. Years ago, a gas station in Italy north of Rome.
great selection and great food, and some of the best Costa Rican food on the
Pan Am highway, just north of where you come out on it from Santa Elena.
Just some reminisces about road food.
rdean3...@bellsouth.net
wrote:
One of the best places to get seafood gumbo for many years, in all of the area
from New Orleans to Mobile, was at a truck stop/gas station on I-10 at Grand Bay
AL. It was just north of Bayou La Batre, a big seafood port, so it had access
to literally right from the water shrimp and crab. Folks would come from around
the area to get it. When the long-time cook who made it retired, they still
made it, but it went gradually downhill. The place was turned into one of the
modern "travel plazas" with a commissaried restaurant, and that was that.
And speaking of Bayou La Batre, it reminds of another "road food" tradition.
When traveling, we used to get a container of crab claws (these come with the
meat shelled but the pincer on as a "handle" in 1 lb / 1/2 kg. "cups"), pour on
some "Italian" dressing, put the lid on, and let marinate until we were ready
for lunch or stopped for the evening and with a loaf of New Orleans-style French
bread, some butter, and a bottle of wine, it was a meal.
And in much of SW LA, folks get their boudin balls from gas stations - some
great, some, well, not so much, but I'd say that gas stations are the largest
(public) outlet of them in pure numbers.
Just some more reminisces on road food....
TC,
R
>
Giles
> "MajorOz" <Majo...@centurytel.net> wrote in message
Never heard mention of Costa Rican quisine before. Any defining
characteristics you're aware of?
giles
Bill McKee
"Giles" <g_go...@yahoo.com> wrote in message
news:e71f0bc4-abc6-42df...@c3g2000yqd.googlegroups.com...
giles
Think somewhat Mexican. Papusa's are really Salvadoran, but Gallo Pinto
(black beans and rice) for breakfast is really good.
Giles
> "Giles" <g_goat...@yahoo.com> wrote in message
Never hears of Papusas or Gallo Pinto. Looked them up. Sounds good
to me. Will try them soon.
Thanks.
giles
Frank Reid © 2008
with less sauce ladled over the top and a whole bunch of fish. The
first time I had "Tex Mex" I sent it back and Chihuahan (?) just
tasted weird.
Frank Reid
DaveS
> I grew up eating Baja style Mexican. More spices cooked into the meat
> with less sauce ladled over the top and a whole bunch of fish. The
> tasted weird.
> Frank Reid
Lots of fish and shrimp, lite on the hot, in West Coast Mex, say
Zihuatanejo up thru Mazatlan. Coco's in Zihua alone is worth the
ticket.
But at least 10-15 years ago you could find many diff varieties of
good Mex and Latin American food in LA. My faves were Yucatec and
Uruguayan/Argentine. Least fave . . . Cuban (heavy, bland, wired on
coffee, politics and cigar smoke). Now a Tampa style lunch, Cuban pork
sandwich with beans and rice, thats a whole nuther thang.
Dave