Cauliflower, dipped in milk, breaded and topped with parmesan cheese and baked.
Delicious!
Camp Pendleton mess hall, 1962
No, the orange and a cherry have to be muddled in the glass before any liquid is added. This releases the essence of their flavor and a slight ting of the orange zest. Another cherry or orange slice (not both) is then used as a garnish. The first 2 remain at the bottom of the glass and release their flavor as you drink. This mixes well with the bitters, booze, and simple syrup. Rye or bourbon is best, brandy is used a lot in Wisconsin. Sometimes Southern Comfort is substituted for whiskey.
Was visiting someone at the Wisconsin Heart Hospital once and was told I could order dinner with them. I’ll be darned if the grilled chicken breast sandwich there isn’t the best I’ve ever had.
Depends on who you ask. Some say that’s an abomination. I don’t particularly care, but the fruit and muddling thing is a point of contention. See Esquire’s article for one of many examples. (“A special no-no is the common practice of muddling the fruit with the sugar before pouring in the hooch. This turns a noble drink into a sickly, sweet, gooey mess.”) You obviously disagree. I don’t particularly care, since the only Old Fashioneds I drink regularly are the Wisconsonian ones.
Anyhow, if you’re picky about your cocktails, it’s always good practice simply to ask the bartender “how do you make your [insert cocktail name] here” as cocktails and their preparation can vary wildly by region, if not from bar to bar. Here’s a good list of cocktails that vary wildly in their interpretations. For example, if I’m in a caring mood, I will ask how a bar makes a margarita, as those are all over the place, with many versions being far too sweet for my tastes. If I just wanna get blitzed, I don’t care.
Varanasi India, small hotel, we’d been tipped off by some Brits to be sure to try the mashed potatoes. We’d been travelling for months and had never seen mashed potatoes on a menu anywhere, so we were definitely going to try them. They were exceptional! So delicious, we ate them with every meal, B, L & D, everyday we stayed there, (8 days!) Sometimes just for a snack in the afternoon! I still daydream about them sometimes. Wish I’d found out how the made them!
Also in India, in the very far north of Kasmir, a little tucked away restaurant in a small town, four of us go out to dinner. We’re all used to eating in India, where things can be hit or miss, and three of us, choosing to be cautious, order the chicken dinner. Better the devil you know, in our minds. (It should be said that often the chickens were what we called, ‘racing chickens’, kinda tough, mostly gristle and bone, pretty tough meat, but still edible.) Hubby bravely decided to order the mutton dinner. Our food arrived first and was exactly as we anticipated, we dug in to our somewhat stringy but edible chicken. Ten minutes later hubby’s plate appears and it is breath taking truly. A magnificent roast dinner, with potatoes and gravy, cooked to absolute perfection. The rest of us were stunned into silence, as we watched him savour every delicious bite! (The next evening we all returned and had the mutton! And it was Devine!)
Amazing salads everywhere we went in Bavaria. Who knew?
Also, in a small 2-star hotel on a ski-trip to Val d’Isere in France where we had a cheap, full-board package. Normally we’d give the dinners a miss on these types of packages and go out to nicer local restaurants. But we were all tired on the first evening and stayed in the hotel. The food was amazing. We’d a large group (about 10 of us including a vegetarian and a vegan coeliac (!)) and everyone loved it so we ended up eating there every night. The towels may have been threadbare and the rooms spartan but the food was top-notch. I don’t think I’ve ever been on a group ski-trip where we all managed to agree on where to eat dinner so easily.
Actually we’ve also had some pimply, chalet boys and girls make us surprisingly good meals and great cakes on other ski-trips too.
I’m hungry now.
Oh yes, and nice scones in a maternity hospital. Which was particularly unexpected given the absolutely dire quality of the rest of the food on offer. :eek:
The bacon pizza at Aldi is surprisingly delicious. Well it does have bacon, so I suppose that it shouldn’t have been a surprise.
I was at a Mexican restaurant in an extremely small town in Wisconsin and asked for a margarita with just tequila, lime juice, triple sec and rocks and was told by the waiter that they couldn’t make one like that!
I got up and talked to the bartender, who quickly confirmed that she could indeed make one to those specifications. The waiter later told me he had never heard of a margarita made that way.
:smack:
In a casino outside of Ft. Lauderdale, I had an amazing pastrami sandwich. My GF and I decided to split it, since, you know, meh, casino food court, but that sandwich was perfect.
Good rye, warmed just right, awesome pastrami stacked hi, good mustard, great dill pickle. I still regret sharing it.
What’s the key word here, boys and girls? :dubious:
No single word. Milwaukee, for example, is almost 20% Hispanic. Racine slightly more. Depending on where you are in Wisconsin, there can be a substantial Hispanic population–it’s mostly towards the southeast of the state.
Ooo, floor pie!: mmmm, floor pie! - YouTube
I was referring to the general population, not the Hispanic.
The best clam chowder I’ve had so far is at Al Forno’s Pizzeria in Suffolk, Virginia. And you can order it at any time, instead of those places that only sell it on Friday.
The clam chowder at Farm Fresh Supermarkets is also very, very good.
Thirty years ago, in East Lansing, Michigan, I found a little hole in the wall cafe that served Korean food. It was a small, plain place and seemed to attract mostly Korean, or other Asian nationalities. The food was like I remembered getting it when I was in Korea with the military. It was not “fast food” style or Americanized. Delicious and filling and not all that expensive. I ate there as often as I could, and really missed it when I moved back to Kansas.
Meh. Some of the best Mexican food I ever had was at a little place in Minneapolis, and the best Pizza I’ve ever had outside of Florence was at a place in Phoenix, Arizona. Probably goes along with the OP except I don’t remember the names of those places.
See post #75.
Town; York, Maine
Food; Lobster roll…
" <yawn!>, big deal… It’s Maine, Maine is known for its Homarus Americanus based foods, everyone has their own take on this old standby, what makes this one so special?" I hear you ask
(It was quite impressive that you knew the Latin name for Maine Lobster, BTW…)
Let’s see… Buttered grilled New England style hot dog bun, just enough mayo to hold the lobster meat together, a lettuce leaf below the lobster to prevent the bun from getting soggy, and a touch of Old Bay seasoning
MMMMM…
Where to get this delicious creation?
The cafeteria of…
York Hospital!
Yes, a hospital with delicious food, the mind boggles!