 |
|
MRT144
|
|
Seattle Washington
Oct 2002
time: 21:28
|
|
im going to live 4 blocks from pike place market. im gonna try and get a job tossing fish or working at a coffee place.
the one place that i went when i was first deciding to move up there was the best steakhouse ive ever been to. Fleming's. that place was so ****ing good. too bad it cost like 75 dollars a plate otherwise id go there once a week.
its really a shame im not a fan of seafood other than calamari, but i think ill grow into it. but seattle promises to be a great food place like the bay area. ive already found a great 24 hour by the PI building(newspaper) called 13 coins. thats just a short busride or a long drunken walk away from my apartment.
|
|
| |
|
|
|
Boris Godunov
|
 |
Portland, OR
Aug 2001
time: 00:28
|
|
quote:
Originally posted by PLATO1003
When I lived in Memphis, I came to know the true meaning of Bar-B-Q. Yum!! |
Memphis BBQ is indeed the best there is. Too bad I can't eat it anymore!
And Chicago pizza is great--if you like a mouthful of dough instead of actual flavor. 
I grew up in Maryland, which is best known for crab, especially Maryland crab cakes. MMMMMMMMMMMM.
Now that I'm in NY, of course, there's pretty much anything and everything. The pizza is superb, no matter what the misguided Chicagoans may say! Great Chinese food is abundant in Chinatown, and I know many who say NY hotdogs are the best ever, though I wouldn't know.
I think we win in terms of deli food. You can find the best delicatessens in NYC, and they serve fantastic food in massive quantities. Just order a sandwich at the Carnegie Deli and you'll see what I mean.
The only thing we don't do well, IMO, is Mexican food. I've yet to find a truly satisfying Mexican restaurant in this town, although Blue Moon Cafe and Benny's Burritos are both pretty good.
|
|
| |
|
|
|
MRT144
|
|
Seattle Washington
Oct 2002
time: 21:28
|
|
quote:
Originally posted by chegitz guevara
MRT144, if yer gonna be that close to PP (you living in Queen Ann's town?), you'll be close to the Hurricane. On on of the streets leading down to PP is a Japanese resteraunt with awesome sushi, called simply enough, Japanese Cuisine.
There is a fantasic Jazz bar in the area, went there three nights when I was there for a weeklong seminar. Paul Allen's theater is over near there also.
I love Seattle. Probably the only place that could make me forget Chicago. I'm not leaving Florida though. I'm not done with it yet. |
im actually living in belltown. ill have to find that jazz bar asap, maybe get a hosting job there. im really in desperate need of a job when i get up there but im sure something will come along.
since i will be a college student and i will be paying for my own food i figure i might as well work food service and get at least one free meal a day or something while i work.
|
|
| |
|
| |
|
| |
|
|
|
Imran Siddiqui
|
 |
The Potterverse
Jan 1970
time: 00:28
|
|
In Jersey, we are known for our cranberries (we even have a town known as Cranbury  ) and blueberries... and of course the great pies that come from those fruit (IIRC, after California, we are the largest producer of bluberries and cranberries). And of course the pizza. Delicious! NJ pizza is just about the same as NY, except for Boardwalk Pizza which is a bit more greaser, which makes it heaven on Earth. *drool* Also the Zeppolis are amazing, as well as any kind of Italian food. NJ has a lot of Italians (no the Sopranos isn't that far off  ) so our quality of Italian food is off the charts.
Atlanta has a lot of great variety of food. We have wonderful Thai and Vietnamese because of all the East Asian immigrants that have come to that city. Also we have wonderful Mexican food because of the large Hispanic population in Atlanta. But, #1 is of course, the BBQ and Southern cooking! I never knew what real BBQ was until I came down there. Sloooooooww cooked for hours, and juicy and delicious. Best ribs you'll ever have.
Damn.. I'm hungry.... and for BBQ ribs too  . Oh well, I guess I'll have to wait until the end of the summer to get some of that.
|
|
| |
|
|
|
Sir Og
|
|
Lurking in Stara Zagora, Bulgaria
Jun 2001
time: 07:28
|
|
Tarator is really great and is pretty much unique for Bulgaria AFAIK. It is a cold cucumber soup with yogurt. There is no substitute for it in the summer.
AFAIK the biggest Bulgarian community in the US is in Chicago so some of the Bulgarian restaurants there probably serve it.
Tarator is really easy tomake but I don't know what would it taste like if it is not made with original Bulgarian yogurt.
|
|
| |
|
|
|
Park Avenue
|
 |
Liberal and defender of freedoms for the people
Oct 1999
time: 05:28
|
|
Cawl (not Caol..)
Put ten people in a room, pose the question, and following heated words you'll have ten different recipes for this most basic of fayre! The reason is simple, the definitive recipe is invariably the one that you saw your mother make as a child - from whatever happened to be around at the time. Anything else just doesn't taste quite right.
Once you've got those elusive ingredients, you have the ultimate comfort food, ideal for those cold dark winter evenings, or when you're suffering from a sniffle that no amount of Lemsip will touch.
Cawl was the dish most commonly served for dinner on the farm during the winter months in the counties of South and West Wales. The broth would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
Ingredients
2lb Best end of neck Welsh Lamb
1/2 lb Carrots
2 large Leeks
1/2 oz Flour
1 small Swede or Turnip
1 lb Potatoes
1 oz parsley
Salt and Pepper
Method
Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off)
Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for two to two-and-a-half hours.
Add the potatoes (cut in flour) and continue to simmer for another 30 minutes.
When the potatoes are almost cooked, thicken with flour and a little water.
Lastly add the green of the leeks and parsley (chopped) and simmer for another 10 minutes and serve in basins while hot
|
|
| |
|
|
|
GePap
|
 |
of the Big Apple
Nov 2001
time: 23:28
|
|
Well, Being in NYC (I know Boris thinks he covered this, but...)
The best, and original, Pizza. Chicago has a nice Pizza style pie thing they do, but that is NOT Pizza, you know, just like a Pizza Bagel is not Pizza.
As for the City, yes, Deli products like Pastrami, Crned Beef, and so forth are top notch (But carnegie Deli is a tourist trap. Katz is much better, and the size of the food is not obscene)
NYC was once known for Oysters, and there are still a few good oyster rstaurants.
Then there are kosher prodcuts of all types, and bagels too.
And finally, grilled, simple hotdogs, as opposeds to boiled, heaily topped Chicago ones.
As for Panama:
first ,sea food, all types, nice and Fresh. Usually cooked like on the Islands on the caribbean side. As for land dishes, lots of corn porducts, though nothing like mexican.
|
|
| |
|
|
|
cinch
|
|
Edmonton, Alberta, Canada
Jul 2002
time: 22:28
|
|
My region is basically known for the food of the Ukrainian immigrants:
-Pyrogy. Oh, yes... Cheese and potato filled kinds are best; saur kraut can be pretty gross. But cheese and potato pyrogies, with sour cream and bacon bits... heaven.
-Kubasa. Ukrainian sausage. If you get a good batch made by the right people, it's like candy.
That's all that really matters, I think.
|
|
| |
All times are GMT. The time now is 05:28.
Apolyton Time is 00:28. |
top of page
|
| archivepost |
|
Forum Rules:
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
|
HTML code is ON
vB code is ON
Smilies are ON
[IMG] code is ON
|
|
|
|
|
|
27-05-2003 21:32
|