Hoboken Ice Cream Soda
http://www.floras-hideout.com/drreci...ce_Cream_Sodas

St. Louis Pizza
http://www.food.com/recipe/imos-pizz...e-pizza-380004


W. Pooh (AKA Winnie P.)

On Mon, 25 Jul 2011 17:05:11 -0400, "Christopher M."
> wrote:

>Hoboken Ice Cream Soda
>http://www.floras-hideout.com/drreci...ce_Cream_Sodas
>
>St. Louis Pizza
>http://www.food.com/recipe/imos-pizz...e-pizza-380004
>
>
>W. Pooh (AKA Winnie P.)
>
"black on white" was my favorite as a child. I got my soda in
Wisconsin. Why is it called Hoboken Ice Cream Soda?
Janet US

"Janet Bostwick" > wrote in message
...
> On Mon, 25 Jul 2011 17:05:11 -0400, "Christopher M."
> > wrote:
>
>>Hoboken Ice Cream Soda
>>http://www.floras-hideout.com/drreci...ce_Cream_Sodas
>>
>>St. Louis Pizza
>>http://www.food.com/recipe/imos-pizz...e-pizza-380004
>>
>>
>>W. Pooh (AKA Winnie P.)
>>
> "black on white" was my favorite as a child. I got my soda in
> Wisconsin. Why is it called Hoboken Ice Cream Soda?
> Janet US

"As legend has it, the 'Hoboken special' comes from the city's raging
longshoremen's use of a 'pineapple' hand grenade to intimidate."
http://www.hobokeni.com/blogs/ddimaio/hoboken-ice-cream


W. Pooh (AKA Winnie P.)

In South Carolina it is the chili cheeseburger, which is a
cheeseburger topped with meat chili (no beans) and mustard and diced
onion, pickles are optional. The other thing that restaurants here do
that they do not do in other parts of the country is called half and
half, which is half fries and half onion rings.

Michael OConnor wrote:
> In South Carolina it is the chili cheeseburger, which is a
> cheeseburger topped with meat chili (no beans) and mustard and diced
> onion, pickles are optional. The other thing that restaurants here do
> that they do not do in other parts of the country is called half and
> half, which is half fries and half onion rings.


It is sure true I can't do that half-and-half thing up here in
Boston's 'burbs. I have tried. I've also tried to get small
servings of onion rings, saying I'd pay the normal price, but not
many restaurants want to do that.

--
Jean B.

On Jul 26, 7:32*pm, "Jean B." > wrote:
> Michael OConnor wrote:
> > In South Carolina it is the chili cheeseburger, which is a
> > cheeseburger topped with meat chili (no beans) and mustard and diced
> > onion, pickles are optional. *The other thing that restaurants here do
> > that they do not do in other parts of the country is called half and
> > half, which is half fries and half onion rings.
>
> It is sure true I can't do that half-and-half thing up here in
> Boston's 'burbs. *I have tried. *I've also tried to get small
> servings of onion rings, saying I'd pay the normal price, but not
> many restaurants want to do that.
>

Tiny servings of O-rings used to be the norm everywhere, before the O-
ring brick and the bloomin' onion became popular. A single or dual O-
ring would garnish your butt steak.

"Michael OConnor" > wrote in message
...
> In South Carolina it is the chili cheeseburger, which is a
> cheeseburger topped with meat chili (no beans) and mustard and diced
> onion, pickles are optional. The other thing that restaurants here do
> that they do not do in other parts of the country is called half and
> half, which is half fries and half onion rings.

That makes sense. I use meat chili, with no beans, when I eat a hot dog on a
roll. Adding beans is just too much starch for me.

Loosemeat sandwiches are good too.
http://www.food.com/recipe/the-blue-...sandwich-87075

And there's the New York System wiener/weiner from Rhode Island:
http://en.wikipedia.org/wiki/Hot_wiener


W. Pooh (AKA Winnie P.)

"Jean B." > wrote in message
...
> Michael OConnor wrote:
>> In South Carolina it is the chili cheeseburger, which is a
>> cheeseburger topped with meat chili (no beans) and mustard and diced
>> onion, pickles are optional. The other thing that restaurants here do
>> that they do not do in other parts of the country is called half and
>> half, which is half fries and half onion rings.
>
>
> It is sure true I can't do that half-and-half thing up here in Boston's
> 'burbs. I have tried. I've also tried to get small servings of onion
> rings, saying I'd pay the normal price, but not many restaurants want to
> do that.

I guess onion rings aren't very popular in MA. Maybe Burger King has
something to do with that.


W. Pooh (AKA Winnie P.)

On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:

> "Jean B." > wrote in message
> ...
>> Michael OConnor wrote:
>>> In South Carolina it is the chili cheeseburger, which is a
>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>> onion, pickles are optional. The other thing that restaurants here do
>>> that they do not do in other parts of the country is called half and
>>> half, which is half fries and half onion rings.
>>
>>
>> It is sure true I can't do that half-and-half thing up here in Boston's
>> 'burbs. I have tried. I've also tried to get small servings of onion
>> rings, saying I'd pay the normal price, but not many restaurants want to
>> do that.
>
> I guess onion rings aren't very popular in MA. Maybe Burger King has
> something to do with that.
>
> W. Pooh (AKA Winnie P.)

their chopped and formed onion rings are kind of nasty.

your pal,
blake

"blake murphy" > wrote in message
...
> On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
>
>> "Jean B." > wrote in message
>> ...
>>> Michael OConnor wrote:
>>>> In South Carolina it is the chili cheeseburger, which is a
>>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>>> onion, pickles are optional. The other thing that restaurants here do
>>>> that they do not do in other parts of the country is called half and
>>>> half, which is half fries and half onion rings.
>>>
>>>
>>> It is sure true I can't do that half-and-half thing up here in Boston's
>>> 'burbs. I have tried. I've also tried to get small servings of onion
>>> rings, saying I'd pay the normal price, but not many restaurants want to
>>> do that.
>>
>> I guess onion rings aren't very popular in MA. Maybe Burger King has
>> something to do with that.
>>
>> W. Pooh (AKA Winnie P.)
>
> their chopped and formed onion rings are kind of nasty.

I'm not crazy about breaded onion rings (with bread crumbs). I like breaded
fish though. I think breaded fish is underrated.


W. Pooh (AKA Winnie P.)

In article
>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> Michael OConnor > wrote:
>
> > In South Carolina it is the chili cheeseburger, which is a
> > cheeseburger topped with meat chili (no beans) and mustard and diced
> > onion, pickles are optional. The other thing that restaurants here do
> > that they do not do in other parts of the country is called half and
> > half, which is half fries and half onion rings.
>
> Both of those sound good to me, though I'd probably have chili with
> beans.

I kind of like chili beans with no meat on chilidogs and chiliburgers.
I figure there's already enough protein, although beans have quite a bit
of protein.

--
Dan Abel
Petaluma, California USA

On Jul 25, 5:05*pm, "Christopher M." > wrote:
> Hoboken Ice Cream Sodahttp://www.floras-hideout.com/drrecipes/recipes.php?page=drrecipes&da...

What the site lists as a "black cow", we knew as a "purple cow".

> St. Louis Pizzahttp://www.food.com/recipe/imos-pizza-recipe-st-louis-style-pizza-380004

In various cities I've visited -- Denver, Portland OR, Houston,
Galveston -- I've seen Coney Island hot dogs. (In some places, they're
called foot-longs.) At Coney Island, they're called Texas Wieners. Go
figure!

Jerry
--
Engineering is the art of making what you want from things you can get.

"Jean B." > wrote in message
...
> Michael OConnor wrote:
>> In South Carolina it is the chili cheeseburger, which is a
>> cheeseburger topped with meat chili (no beans) and mustard and diced
>> onion, pickles are optional. The other thing that restaurants here do
>> that they do not do in other parts of the country is called half and
>> half, which is half fries and half onion rings.
>
>
> It is sure true I can't do that half-and-half thing up here in Boston's
> 'burbs. I have tried. I've also tried to get small servings of onion
> rings, saying I'd pay the normal price, but not many restaurants want to
> do that.
>
> --
> Jean B.

In a small section of central Connecticut it's the steamed cheeseburger.
Hamburger meat is shaped in individual trays, while cheddar is cut into
other trays, and they are inserted into shelves in specially designed steam
chests. They're served on hard rolls, most commonly adorned with a slice of
Bermuda onion and yellow mustard, but all the normal extras for a
cheeseburger are available. They're quite delicious. The fat stays in the
trays and is dumped out, and the cheese is scooped over the burger. The
cheese is actually equal in amount to the burger.

There are eight or nine places serving these in a two-town area, so it's not
even a regional specialty, just a very local one.

Keith

On Wed, 27 Jul 2011 17:47:45 -0500, "Keith" >
wrote:

> There are eight or nine places serving these in a two-town area, so it's not
> even a regional specialty, just a very local one.

Sounds like Italy where some recipes are specific to a particular
town.

--

Today's mighty oak is just yesterday's nut that held its ground.

blake murphy wrote:
>
> On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
>
> > "Jean B." > wrote in message
> > ...
> >> Michael OConnor wrote:
> >>> In South Carolina it is the chili cheeseburger, which is a
> >>> cheeseburger topped with meat chili (no beans) and mustard and diced
> >>> onion, pickles are optional. The other thing that restaurants here do
> >>> that they do not do in other parts of the country is called half and
> >>> half, which is half fries and half onion rings.
> >>
> >>
> >> It is sure true I can't do that half-and-half thing up here in Boston's
> >> 'burbs. I have tried. I've also tried to get small servings of onion
> >> rings, saying I'd pay the normal price, but not many restaurants want to
> >> do that.
> >
> > I guess onion rings aren't very popular in MA. Maybe Burger King has
> > something to do with that.
> >
> > W. Pooh (AKA Winnie P.)
>
> their chopped and formed onion rings are kind of nasty.

Kind of, but their burgers are tasty (if incredibly unhealthy) for a
fast food burger.

Keith wrote:
>
> "Jean B." > wrote in message
> ...
> > Michael OConnor wrote:
> >> In South Carolina it is the chili cheeseburger, which is a
> >> cheeseburger topped with meat chili (no beans) and mustard and diced
> >> onion, pickles are optional. The other thing that restaurants here do
> >> that they do not do in other parts of the country is called half and
> >> half, which is half fries and half onion rings.
> >
> >
> > It is sure true I can't do that half-and-half thing up here in Boston's
> > 'burbs. I have tried. I've also tried to get small servings of onion
> > rings, saying I'd pay the normal price, but not many restaurants want to
> > do that.
> >
> > --
> > Jean B.
>
> In a small section of central Connecticut it's the steamed cheeseburger.
> Hamburger meat is shaped in individual trays, while cheddar is cut into
> other trays, and they are inserted into shelves in specially designed steam
> chests. They're served on hard rolls, most commonly adorned with a slice of
> Bermuda onion and yellow mustard, but all the normal extras for a
> cheeseburger are available. They're quite delicious. The fat stays in the
> trays and is dumped out, and the cheese is scooped over the burger. The
> cheese is actually equal in amount to the burger.
>
> There are eight or nine places serving these in a two-town area, so it's not
> even a regional specialty, just a very local one.
>
> Keith

Yes, the steamed burgers are pretty good.

I rather like the Reuben dogs at Dougie's on the Berlin Tpk. if they're
still around. I haven't run across that in other parts of the country,
though I don't seek out hot dog places.

"Pete C." wrote:
>
> blake murphy wrote:
> >
> > On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
> >
> > > "Jean B." > wrote in message
> > > ...
> > >> Michael OConnor wrote:
> > >>> In South Carolina it is the chili cheeseburger, which is a
> > >>> cheeseburger topped with meat chili (no beans) and mustard and diced
> > >>> onion, pickles are optional. The other thing that restaurants here do
> > >>> that they do not do in other parts of the country is called half and
> > >>> half, which is half fries and half onion rings.
> > >>
> > >>
> > >> It is sure true I can't do that half-and-half thing up here in Boston's
> > >> 'burbs. I have tried. I've also tried to get small servings of onion
> > >> rings, saying I'd pay the normal price, but not many restaurants want to
> > >> do that.
> > >
> > > I guess onion rings aren't very popular in MA. Maybe Burger King has
> > > something to do with that.
> > >
> > > W. Pooh (AKA Winnie P.)
> >
> > their chopped and formed onion rings are kind of nasty.
>
> Kind of, but their burgers are tasty (if incredibly unhealthy) for a
> fast food burger.

Actually, while we're on the CT / New England thing, how about Grape Nut
pudding and Grape Nut ice cream? Both are great and I've not seen them
outside the northeast.

spamtrap1888 wrote:
> On Jul 26, 7:32 pm, "Jean B." > wrote:
>> Michael OConnor wrote:
>>> In South Carolina it is the chili cheeseburger, which is a
>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>> onion, pickles are optional. The other thing that restaurants here do
>>> that they do not do in other parts of the country is called half and
>>> half, which is half fries and half onion rings.
>> It is sure true I can't do that half-and-half thing up here in
>> Boston's 'burbs. I have tried. I've also tried to get small
>> servings of onion rings, saying I'd pay the normal price, but not
>> many restaurants want to do that.
>>
>
> Tiny servings of O-rings used to be the norm everywhere, before the O-
> ring brick and the bloomin' onion became popular. A single or dual O-
> ring would garnish your butt steak.

Ah, actually one place does garnish my daughter's burger with ?3?
onion rings.

--
Jean B.

Christopher M. wrote:
> "Jean B." > wrote in message
> ...
>> Michael OConnor wrote:
>>> In South Carolina it is the chili cheeseburger, which is a
>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>> onion, pickles are optional. The other thing that restaurants here do
>>> that they do not do in other parts of the country is called half and
>>> half, which is half fries and half onion rings.
>>
>> It is sure true I can't do that half-and-half thing up here in Boston's
>> 'burbs. I have tried. I've also tried to get small servings of onion
>> rings, saying I'd pay the normal price, but not many restaurants want to
>> do that.
>
> I guess onion rings aren't very popular in MA. Maybe Burger King has
> something to do with that.
>
>
> W. Pooh (AKA Winnie P.)
>
>
I think they're fairly popular, but not as ubiquitous as French fries.

--
Jean B.

blake murphy wrote:
> On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
>
>> "Jean B." > wrote in message
>> ...
>>> Michael OConnor wrote:
>>>> In South Carolina it is the chili cheeseburger, which is a
>>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>>> onion, pickles are optional. The other thing that restaurants here do
>>>> that they do not do in other parts of the country is called half and
>>>> half, which is half fries and half onion rings.
>>>
>>> It is sure true I can't do that half-and-half thing up here in Boston's
>>> 'burbs. I have tried. I've also tried to get small servings of onion
>>> rings, saying I'd pay the normal price, but not many restaurants want to
>>> do that.
>> I guess onion rings aren't very popular in MA. Maybe Burger King has
>> something to do with that.
>>
>> W. Pooh (AKA Winnie P.)
>
> their chopped and formed onion rings are kind of nasty.
>
> your pal,
> blake

Sounds like what happened to their French fries many years ago.
My daughter and I occasionally went to McD's and BK, when there
was a toy she really wanted, but we have probably not been for 15
or so years. Oh wait! I was really hungry one day, and McD's was
all there was in the area, so I had an angus burger.

--
Jean B.

Keith wrote:
> "Jean B." > wrote in message
> ...
>> Michael OConnor wrote:
>>> In South Carolina it is the chili cheeseburger, which is a
>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>> onion, pickles are optional. The other thing that restaurants here do
>>> that they do not do in other parts of the country is called half and
>>> half, which is half fries and half onion rings.
>>
>> It is sure true I can't do that half-and-half thing up here in Boston's
>> 'burbs. I have tried. I've also tried to get small servings of onion
>> rings, saying I'd pay the normal price, but not many restaurants want to
>> do that.
>>
>> --
>> Jean B.
>
> In a small section of central Connecticut it's the steamed cheeseburger.
> Hamburger meat is shaped in individual trays, while cheddar is cut into
> other trays, and they are inserted into shelves in specially designed steam
> chests. They're served on hard rolls, most commonly adorned with a slice of
> Bermuda onion and yellow mustard, but all the normal extras for a
> cheeseburger are available. They're quite delicious. The fat stays in the
> trays and is dumped out, and the cheese is scooped over the burger. The
> cheese is actually equal in amount to the burger.
>
> There are eight or nine places serving these in a two-town area, so it's not
> even a regional specialty, just a very local one.
>
> Keith
>
>
Steamed? That is hard for me to imagine. (Usually when we're in
CT, we eat at Rein's. I'd like to try something else.

--
Jean B.

"Jean B." wrote:
>
> Keith wrote:
> > "Jean B." > wrote in message
> > ...
> >> Michael OConnor wrote:
> >>> In South Carolina it is the chili cheeseburger, which is a
> >>> cheeseburger topped with meat chili (no beans) and mustard and diced
> >>> onion, pickles are optional. The other thing that restaurants here do
> >>> that they do not do in other parts of the country is called half and
> >>> half, which is half fries and half onion rings.
> >>
> >> It is sure true I can't do that half-and-half thing up here in Boston's
> >> 'burbs. I have tried. I've also tried to get small servings of onion
> >> rings, saying I'd pay the normal price, but not many restaurants want to
> >> do that.
> >>
> >> --
> >> Jean B.
> >
> > In a small section of central Connecticut it's the steamed cheeseburger.
> > Hamburger meat is shaped in individual trays, while cheddar is cut into
> > other trays, and they are inserted into shelves in specially designed steam
> > chests. They're served on hard rolls, most commonly adorned with a slice of
> > Bermuda onion and yellow mustard, but all the normal extras for a
> > cheeseburger are available. They're quite delicious. The fat stays in the
> > trays and is dumped out, and the cheese is scooped over the burger. The
> > cheese is actually equal in amount to the burger.
> >
> > There are eight or nine places serving these in a two-town area, so it's not
> > even a regional specialty, just a very local one.
> >
> > Keith
> >
> >
> Steamed? That is hard for me to imagine. (Usually when we're in
> CT, we eat at Rein's. I'd like to try something else.
>
> --
> Jean B.

Rein's Deli is fantastic, but I'm not sure they serve anything that is a
regional specialty except perhaps for their amazing herring in cream
sauce. The steamed burger thing was in the Wethersfield and Rocky Hill
area as I recall. Also in that area is City Fish Market with their
anything and chips to go. If you want the best (and possibly only
authentic) Mexican food in the entire northeast go to one of the Puerto
Vallarta locations. When I left CT PV had two locations, the last time I
was there they had five, so it would seem other people have found them.

On 7/27/2011 6:13 PM, Pete C. wrote:

>
> Actually, while we're on the CT / New England thing, how about Grape Nut
> pudding and Grape Nut ice cream? Both are great and I've not seen them
> outside the northeast.


Born and raised in Massachusetts, I've never had Grape Nut ice cream
but my mother used to make Grape Nut custard (pudding) often. I remember
liking it.

My late mother-in-law ate Grape Nuts for breakfast so we usually had a
box of it available for her visits. Our kids called it "Grandma's
Gerbil Food." (Yeah, we are a very irreverent bunch.)

gloria p

"gloria.p" wrote:
>
> On 7/27/2011 6:13 PM, Pete C. wrote:
>
> >
> > Actually, while we're on the CT / New England thing, how about Grape Nut
> > pudding and Grape Nut ice cream? Both are great and I've not seen them
> > outside the northeast.
>
> Born and raised in Massachusetts, I've never had Grape Nut ice cream
> but my mother used to make Grape Nut custard (pudding) often. I remember
> liking it.
>
> My late mother-in-law ate Grape Nuts for breakfast so we usually had a
> box of it available for her visits. Our kids called it "Grandma's
> Gerbil Food." (Yeah, we are a very irreverent bunch.)
>
> gloria p

If you're near CT, Shady Glen (Manchester and Bolton if I recall) makes
Grape Nut ice cream. When I'm up to CT I've been known to truck a few
containers back to TX.

"Pete C." > wrote in message
.com...
>
> "Jean B." wrote:
>>
>> Keith wrote:
>> > "Jean B." > wrote in message
>> > ...
>> >> Michael OConnor wrote:
>> >>> In South Carolina it is the chili cheeseburger, which is a
>> >>> cheeseburger topped with meat chili (no beans) and mustard and diced
>> >>> onion, pickles are optional. The other thing that restaurants here
>> >>> do
>> >>> that they do not do in other parts of the country is called half and
>> >>> half, which is half fries and half onion rings.
>> >>
>> >> It is sure true I can't do that half-and-half thing up here in
>> >> Boston's
>> >> 'burbs. I have tried. I've also tried to get small servings of onion
>> >> rings, saying I'd pay the normal price, but not many restaurants want
>> >> to
>> >> do that.
>> >>
>> >> --
>> >> Jean B.
>> >
>> > In a small section of central Connecticut it's the steamed
>> > cheeseburger.
>> > Hamburger meat is shaped in individual trays, while cheddar is cut into
>> > other trays, and they are inserted into shelves in specially designed
>> > steam
>> > chests. They're served on hard rolls, most commonly adorned with a
>> > slice of
>> > Bermuda onion and yellow mustard, but all the normal extras for a
>> > cheeseburger are available. They're quite delicious. The fat stays in
>> > the
>> > trays and is dumped out, and the cheese is scooped over the burger.
>> > The
>> > cheese is actually equal in amount to the burger.
>> >
>> > There are eight or nine places serving these in a two-town area, so
>> > it's not
>> > even a regional specialty, just a very local one.
>> >
>> > Keith
>> >
>> >
>> Steamed? That is hard for me to imagine. (Usually when we're in
>> CT, we eat at Rein's. I'd like to try something else.
>>
>> --
>> Jean B.
>
> Rein's Deli is fantastic, but I'm not sure they serve anything that is a
> regional specialty except perhaps for their amazing herring in cream
> sauce. The steamed burger thing was in the Wethersfield and Rocky Hill
> area as I recall. Also in that area is City Fish Market with their
> anything and chips to go. If you want the best (and possibly only
> authentic) Mexican food in the entire northeast go to one of the Puerto
> Vallarta locations. When I left CT PV had two locations, the last time I
> was there they had five, so it would seem other people have found them.

It's Meriden and Middletown where you find steamed cheeseburgers. I doubt
they ever heard of them in Manchester or Rocky Hill.

Puerto Vallarta is a national chain, and hardly authentic Mexican - it's Tex
Mex at best and hardly that. If you want the real thing check out La Boca
in Middletown, but this thread is about local specialties and only places
north and east of here can be farther from Mexico and still in the US.

Keith.

I agree that Rein's Deli is great, but like Pete C. says, it's not local to
CT either - more like Manhattan, which is just down the road.

On Thu, 28 Jul 2011 01:16:05 -0500, "Keith" >
wrote:

> more like Manhattan, which is just down the road.
>
Don't you dare say that to anyone who lives in Manhattan!
Just "down the road".... LOL


--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/27/2011 11:05 PM, gloria.p wrote:
> On 7/27/2011 6:13 PM, Pete C. wrote:
>
>>
>> Actually, while we're on the CT / New England thing, how about
>> Grape Nut
>> pudding and Grape Nut ice cream? Both are great and I've not seen
>> them
>> outside the northeast.
>
>
> Born and raised in Massachusetts, I've never had Grape Nut ice cream
> but my mother used to make Grape Nut custard (pudding) often. I
> remember liking it.
>

Peaceful Meadows makes Grape Nut ice cream. They have locations in
Whitman, Middleboro, and Plymouth. Worked there many, many, many
years ago.

Tracy

On Tue, 26 Jul 2011 19:56:26 -0700 (PDT) in rec.food.cooking,
spamtrap1888 > wrote,
>
>Tiny servings of O-rings used to be the norm everywhere, before the O-
>ring brick and the bloomin' onion became popular. A single or dual O-
>ring would garnish your butt steak.

http://www.harborfreight.com/382-pie...ent-67554.html

Keith wrote:
>
> "Pete C." > wrote in message
> .com...
> >
> > "Jean B." wrote:
> >>
> >> Keith wrote:
> >> > "Jean B." > wrote in message
> >> > ...
> >> >> Michael OConnor wrote:
> >> >>> In South Carolina it is the chili cheeseburger, which is a
> >> >>> cheeseburger topped with meat chili (no beans) and mustard and diced
> >> >>> onion, pickles are optional. The other thing that restaurants here
> >> >>> do
> >> >>> that they do not do in other parts of the country is called half and
> >> >>> half, which is half fries and half onion rings.
> >> >>
> >> >> It is sure true I can't do that half-and-half thing up here in
> >> >> Boston's
> >> >> 'burbs. I have tried. I've also tried to get small servings of onion
> >> >> rings, saying I'd pay the normal price, but not many restaurants want
> >> >> to
> >> >> do that.
> >> >>
> >> >> --
> >> >> Jean B.
> >> >
> >> > In a small section of central Connecticut it's the steamed
> >> > cheeseburger.
> >> > Hamburger meat is shaped in individual trays, while cheddar is cut into
> >> > other trays, and they are inserted into shelves in specially designed
> >> > steam
> >> > chests. They're served on hard rolls, most commonly adorned with a
> >> > slice of
> >> > Bermuda onion and yellow mustard, but all the normal extras for a
> >> > cheeseburger are available. They're quite delicious. The fat stays in
> >> > the
> >> > trays and is dumped out, and the cheese is scooped over the burger.
> >> > The
> >> > cheese is actually equal in amount to the burger.
> >> >
> >> > There are eight or nine places serving these in a two-town area, so
> >> > it's not
> >> > even a regional specialty, just a very local one.
> >> >
> >> > Keith
> >> >
> >> >
> >> Steamed? That is hard for me to imagine. (Usually when we're in
> >> CT, we eat at Rein's. I'd like to try something else.
> >>
> >> --
> >> Jean B.
> >
> > Rein's Deli is fantastic, but I'm not sure they serve anything that is a
> > regional specialty except perhaps for their amazing herring in cream
> > sauce. The steamed burger thing was in the Wethersfield and Rocky Hill
> > area as I recall. Also in that area is City Fish Market with their
> > anything and chips to go. If you want the best (and possibly only
> > authentic) Mexican food in the entire northeast go to one of the Puerto
> > Vallarta locations. When I left CT PV had two locations, the last time I
> > was there they had five, so it would seem other people have found them.
>
> It's Meriden and Middletown where you find steamed cheeseburgers. I doubt
> they ever heard of them in Manchester or Rocky Hill.

Then they've spread further. I definitely had steamed burgers in Rocky
Hill in 2003 or so.

>
> Puerto Vallarta is a national chain, and hardly authentic Mexican - it's Tex
> Mex at best and hardly that.

You must be thinking of a different place then, the one I went to had
zero tex mex and was definitely not a national chain.

> If you want the real thing check out La Boca
> in Middletown, but this thread is about local specialties and only places
> north and east of here can be farther from Mexico and still in the US.
>
> Keith.
>
> I agree that Rein's Deli is great, but like Pete C. says, it's not local to
> CT either - more like Manhattan, which is just down the road.

On Wed, 27 Jul 2011 19:09:13 -0500, Pete C. wrote:

> blake murphy wrote:
>>
>> On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
>>
>>> "Jean B." > wrote in message
>>> ...
>>>> Michael OConnor wrote:
>>>>> In South Carolina it is the chili cheeseburger, which is a
>>>>> cheeseburger topped with meat chili (no beans) and mustard and diced
>>>>> onion, pickles are optional. The other thing that restaurants here do
>>>>> that they do not do in other parts of the country is called half and
>>>>> half, which is half fries and half onion rings.
>>>>
>>>>
>>>> It is sure true I can't do that half-and-half thing up here in Boston's
>>>> 'burbs. I have tried. I've also tried to get small servings of onion
>>>> rings, saying I'd pay the normal price, but not many restaurants want to
>>>> do that.
>>>
>>> I guess onion rings aren't very popular in MA. Maybe Burger King has
>>> something to do with that.
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>> their chopped and formed onion rings are kind of nasty.
>
> Kind of, but their burgers are tasty (if incredibly unhealthy) for a
> fast food burger.

the only one close to me closed a couple months ago. but yes, a better
burger than mcdougal's (just to damn with faint praise).

your pal,
blake

On Wed, 27 Jul 2011 21:05:15 -0600, gloria.p wrote:

> On 7/27/2011 6:13 PM, Pete C. wrote:
>
>>
>> Actually, while we're on the CT / New England thing, how about Grape Nut
>> pudding and Grape Nut ice cream? Both are great and I've not seen them
>> outside the northeast.
>
> Born and raised in Massachusetts, I've never had Grape Nut ice cream
> but my mother used to make Grape Nut custard (pudding) often. I remember
> liking it.
>
> My late mother-in-law ate Grape Nuts for breakfast so we usually had a
> box of it available for her visits. Our kids called it "Grandma's
> Gerbil Food." (Yeah, we are a very irreverent bunch.)
>
> gloria p

lately i've had inexplicable cravings for the stuff - i only ate it once or
twice before.

your pal,
blake

Wayne Boatwright wrote:
>
> On Thu 28 Jul 2011 09:47:34a, blake murphy told us...
>
> > On Wed, 27 Jul 2011 19:09:13 -0500, Pete C. wrote:
> >
> >> blake murphy wrote:
> >>>
> >>> On Wed, 27 Jul 2011 12:48:53 -0400, Christopher M. wrote:
> >>>
> >>>> "Jean B." > wrote in message
> >>>> ...
> >>>>> Michael OConnor wrote:
> >>>>>> In South Carolina it is the chili cheeseburger, which is a
> >>>>>> cheeseburger topped with meat chili (no beans) and mustard
> >>>>>> and diced onion, pickles are optional. The other thing that
> >>>>>> restaurants here do that they do not do in other parts of the
> >>>>>> country is called half and half, which is half fries and half
> >>>>>> onion rings.
> >>>>>
> >>>>>
> >>>>> It is sure true I can't do that half-and-half thing up here in
> >>>>> Boston's 'burbs. I have tried. I've also tried to get small
> >>>>> servings of onion rings, saying I'd pay the normal price, but
> >>>>> not many restaurants want to do that.
> >>>>
> >>>> I guess onion rings aren't very popular in MA. Maybe Burger
> >>>> King has something to do with that.
> >>>>
> >>>> W. Pooh (AKA Winnie P.)
> >>>
> >>> their chopped and formed onion rings are kind of nasty.
> >>
> >> Kind of, but their burgers are tasty (if incredibly unhealthy)
> >> for a fast food burger.
> >
> > the only one close to me closed a couple months ago. but yes, a
> > better burger than mcdougal's (just to damn with faint praise).
> >
> > your pal,
> > blake
> >
>
> In and Out Burger seems to be the best choice around these parts.
> Also, their fries are made from fresh hand-cut potatoes.

I finally got into In and Out here this past weekend after the absurd
lines subsided from their grand opening about a month ago. The burger
and fries were good, but nothing spectacular in my opinion. Fudruckers
among others seem to have better burgers in general.

Tri-tip used to be found only in California. It's spreading to the rest of
the country, although it's a slow process.

Bob

On 29 Jul 2011 05:27:18 GMT, Wayne Boatwright
> wrote:

> I like Fudrucker's on occasion, but I wouldn't put them in quite the
> same category as McDonald's, Wendy's, Burger King, In and Out Burger,
> et. al.

I haven't ever been to a Fuddrucker's. We had one next to a movie
theater for years, but it closed a couple of years ago. Would you say
it's in the Red Robin restaurant category?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> On 29 Jul 2011 05:27:18 GMT, Wayne Boatwright
> > wrote:
>
> > I like Fudrucker's on occasion, but I wouldn't put them in quite the
> > same category as McDonald's, Wendy's, Burger King, In and Out Burger,
> > et. al.
>
> I haven't ever been to a Fuddrucker's. We had one next to a movie
> theater for years, but it closed a couple of years ago. Would you say
> it's in the Red Robin restaurant category?

I haven't been to a Red Robbin.

Fudruckers isn't "fast" food, but it isn't quite slow food either.
Fudruckers has exotic burgers available (buffalo, venison, elk, etc.)
and has a well stocked self serve topping bar. I usually go for the
buffalo burger.

As for In and Out, I'd put them in the Wendy's category, decent fried
burgers, but still not as tasty as a fat laden flame broiled Whopper.

Wayne Boatwright wrote:
>
> On Fri 29 Jul 2011 06:21:07a, Pete C. told us...
>
> >
> > sf wrote:
> >>
> >> On 29 Jul 2011 05:27:18 GMT, Wayne Boatwright
> >> > wrote:
> >>
> >> > I like Fudrucker's on occasion, but I wouldn't put them in
> >> > quite the same category as McDonald's, Wendy's, Burger King, In
> >> > and Out Burger, et. al.
> >>
> >> I haven't ever been to a Fuddrucker's. We had one next to a
> >> movie theater for years, but it closed a couple of years ago.
> >> Would you say it's in the Red Robin restaurant category?
> >
> > I haven't been to a Red Robbin.
> >
> > Fudruckers isn't "fast" food, but it isn't quite slow food either.
> > Fudruckers has exotic burgers available (buffalo, venison, elk,
> > etc.) and has a well stocked self serve topping bar. I usually go
> > for the buffalo burger.
> >
> > As for In and Out, I'd put them in the Wendy's category, decent
> > fried burgers, but still not as tasty as a fat laden flame broiled
> > Whopper.
> >
>
> Decades ago when Burger King was relatively new I really liked their
> burgers, especially the Whopper. Nowadays, at least in this area,
> they are just short of disgusting.

That's too bad, hopefully it's just a bad manager or two. I try not to
do fast food too often, so I'm not sure when I last had a Whopper, but I
don't recall having one that wasn't good.

Andy wrote:
>
> "Pete C." > wrote:
>
> > That's too bad, hopefully it's just a bad manager or two. I try not to
> > do fast food too often, so I'm not sure when I last had a Whopper, but
> I
> > don't recall having one that wasn't good.
>
> Pete C,
>
> You've GOT to be kidding!!!
>
> I manned the broiler at BK for maybe a month during a high school summer
> vacation.
>
> A frozen beef patty goes down one wire conveyor belt that's flame broiled
> from above and below and a bun on another. Then combined after they slid
> down chutes at the other end, then placed in a steam warmer.
>
> I never knew the fat content but the patties came out dripping in grease,
> then once in the steam oven the grease would soak into the bun and sit,
> stacked one on top of another, maybe 6 burgers high, potentially for
> hours.
>
> Then, to "have it your way," other employees would grab a whopper out of
> the steam warmer, dress it, microwave it, wrap it and serve it.
>
> Easily the nastiest way to serve fast food hamburgers ever!
>
> I'd run my free lunch double whopper patties through the broiler twice to
> cook out every possible drop of grease.
>
> They did have a marginally better "backyard" BBQ-grilled flavor than most
> competitors. Whether the flavor came from the meat or a seasoning mixed
> into it before forming, I dunno.
>
> Andy

I believe currently the burger patties are stored in a warming drawer
without the buns, so no grease soak there. If you are ordering during
peak hours there is a better chance that your burger will be fresh out
of the broiler.

Andy wrote:
>
> Pete C,
>
> Actually, allow me to backtrack enough to say, I think McD does keep parts
> separate. I remember them using tongs to pluck from over the counter
> warming draws to build sandwiches how you described. It's been a long while
> and I never got a close look at that process.
>
> That's not a bad idea!
>
> Best,
>
> Andy

I don't do fast food very often, and when I do it's often the drive
through, so I may well be commingling the processes of McD and BK. I
believe I will skip lunch and swing by BK for a Whopper on my way out to
do errands this afternoon and see what I find.

On 29 Jul 2011 15:52:34 GMT, Wayne Boatwright
> wrote:

> On Fri 29 Jul 2011 06:21:07a, Pete C. told us...
>
> >
> > sf wrote:
> >>
> >> On 29 Jul 2011 05:27:18 GMT, Wayne Boatwright
> >> > wrote:
> >>
> >> > I like Fudrucker's on occasion, but I wouldn't put them in
> >> > quite the same category as McDonald's, Wendy's, Burger King, In
> >> > and Out Burger, et. al.
> >>
> >> I haven't ever been to a Fuddrucker's. We had one next to a
> >> movie theater for years, but it closed a couple of years ago.
> >> Would you say it's in the Red Robin restaurant category?
> >
> > I haven't been to a Red Robbin.
> >
> > Fudruckers isn't "fast" food, but it isn't quite slow food either.
> > Fudruckers has exotic burgers available (buffalo, venison, elk,
> > etc.) and has a well stocked self serve topping bar. I usually go
> > for the buffalo burger.
> >
> > As for In and Out, I'd put them in the Wendy's category, decent
> > fried burgers, but still not as tasty as a fat laden flame broiled
> > Whopper.
> >
>
> Decades ago when Burger King was relatively new I really liked their
> burgers, especially the Whopper. Nowadays, at least in this area,
> they are just short of disgusting.

I haven't been to BK in a while, but their burger was still good (it's
only been a couple of years). Still hate BK fries though. They were
ruined with that horrible coating and are not much better since
they've stopped.

The reason why people like In n Out is the price. It's as simple as
that. The burger is higher quality meat than most fast food joints,
so it always good and it has real toppings that you can recognize -
real slices of onion and tomato and a real lettuce leaf, plus you can
have as much as you want and order your burger in different styles.
The fries (although not my favorite) are made from real potatoes that
were cut in house and their milkshakes are made with real ice cream.
They don't over salt, so some people might think their food is bland.
You know what that means? More for the rest of us! They also know
how to move the line along quickly and there are often lines out the
door.

<http://aht.seriouseats.com/archives/2011/03/the-in-n-out-survival-guide-we-ate-every-single-item-on-the-secret-menu.html>



--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> On 29 Jul 2011 15:52:34 GMT, Wayne Boatwright
> > wrote:
>
> > On Fri 29 Jul 2011 06:21:07a, Pete C. told us...
> >
> > >
> > > sf wrote:
> > >>
> > >> On 29 Jul 2011 05:27:18 GMT, Wayne Boatwright
> > >> > wrote:
> > >>
> > >> > I like Fudrucker's on occasion, but I wouldn't put them in
> > >> > quite the same category as McDonald's, Wendy's, Burger King, In
> > >> > and Out Burger, et. al.
> > >>
> > >> I haven't ever been to a Fuddrucker's. We had one next to a
> > >> movie theater for years, but it closed a couple of years ago.
> > >> Would you say it's in the Red Robin restaurant category?
> > >
> > > I haven't been to a Red Robbin.
> > >
> > > Fudruckers isn't "fast" food, but it isn't quite slow food either.
> > > Fudruckers has exotic burgers available (buffalo, venison, elk,
> > > etc.) and has a well stocked self serve topping bar. I usually go
> > > for the buffalo burger.
> > >
> > > As for In and Out, I'd put them in the Wendy's category, decent
> > > fried burgers, but still not as tasty as a fat laden flame broiled
> > > Whopper.
> > >
> >
> > Decades ago when Burger King was relatively new I really liked their
> > burgers, especially the Whopper. Nowadays, at least in this area,
> > they are just short of disgusting.
>
> I haven't been to BK in a while, but their burger was still good (it's
> only been a couple of years). Still hate BK fries though. They were
> ruined with that horrible coating and are not much better since
> they've stopped.
>
> The reason why people like In n Out is the price. It's as simple as
> that. The burger is higher quality meat than most fast food joints,
> so it always good and it has real toppings that you can recognize -
> real slices of onion and tomato and a real lettuce leaf, plus you can
> have as much as you want and order your burger in different styles.
> The fries (although not my favorite) are made from real potatoes that
> were cut in house and their milkshakes are made with real ice cream.
> They don't over salt, so some people might think their food is bland.
> You know what that means? More for the rest of us! They also know
> how to move the line along quickly and there are often lines out the
> door.
>
> <http://aht.seriouseats.com/archives/...cret-menu.html

There were certainly lines at I&O, but at least they were down to only
about 4' out the door rather than the cars around the block when they
first opened. It still took a fair while to get out order, but not too
terrible. The price I think is on par with the comparable sized
offerings at McD, BK, Wendy's, etc. What they aren't is "super sized". I
think the "secret menu" of toppings may be a draw for some folks as
well. I do like their monster fry cutter though.