[judy]

did your po'boys with fries evolve from the great english chip butty?

[cookM]

Originally posted by Katherine:
Actually, we couldn't even think of an expensive place that serves reliably good seafood (even that floating barge, whose door we do not darken)...We ended at a downscale seafood warehouse that does fried food well.

Please tell me the name of this floating barge so I may also avoid darkening its doorstep, and tell me where you did eat. I liked Maine and plan to visit again and any food tips would be appreciated!!

[Katherine]

I'm posting this under Restaurant Rave. See you there.

[shroomgirl]

Head east into the off roads of southern La...check out poboy shops and there will emerge these trully strange french fry sandwiches.....I don't know whence they came.

Bayou check out the seafood in Donaldsonville Emiles I think....been too long....newspaper on the tables etc....crowded on weekends from in the know Baton Rouge eaters making the haul.

[Greg]

I don't know if they originated in England, but I was first introduced to the french fry sandwich by a friend from Birmingham, England. He said they were called "chip butties" (his recipe was white bread, french fries and butter). Maybe this belongs in the "gross foods" thread, too!

[Chef David Simpson]

That is sick and twisted

[shroomgirl]

Maybe but it's definately regional

[shroomgirl]

Black walnuts....I had not had great black walnuts before this weekend. I thought they were just trully bitter nasty things...freshly toasted are incredible

[judy]

There is nothing gross about a chip butty(sandwich). The bread has to be white, the butter thick and the chips just out of the fryer.washed down with a glass of ale.Trust me

[Live_to_cook]

Speaking of french fries and regional food, my favorite blue-collar artery-clogger when we visit Montreal is poutine.

You sitting down? Envision this: A bowl of crispy taters straight from the fryer. Topped by a handful of cheese curds melting into the fried potato lattice. Bathed in a ladle of chicken gravy.

I've never needed seconds, but I've always gone for it again the next trip around.

[shroomgirl]

You know cajuns were from Canada (Acadiana)
Your regional specialty on a poor boy loaf sounds just like this fry sandwich.

[m brown]

NYC

Great Pizza (slice)
Great Bagles (with a schmeer)

You just can't duplicate them without NY tap water.

[lynne]

I forgot!

Tortilla Soup! Everyone has their own recipe and it's neat to see how it varies. Some places it's a rich meaty broth filled with chicken and avocado; others its a veggie broth with an assortment of vegetables, chicken may or not be present. Others its a rich tomato base with veggies and avocado.

The other everpresent but constantly changing menu item is ceviche/seviche. Some times it's very citrus-y and full of cilantro and whitefish. Others it's sweet, tomatoe-y and only shrimp. Others it's a combo of the 2! One place it tastes like minestrone garnished with avocado!

It's intersting to go out and make a meal of the 2--you never know what you're going to get (varying by restaurant) -- but it's always good.

[shroomgirl]

Isn't that the cool part.....it's so ingrained that alot of times unless you're seeing it as an outsider you don't think of it.

I had to contribute to the local delicacy discussion. One of the true Bawlmer goodies is the classic Berger's Cookie. A tender short-bread type of cookie with a dollop of fudgy icing. Another local specialty that someone touched upon earlier are the soft crabs - wow. In keeping with the sushi trend, we also have "spider rolls." They're generally a six-piece roll made with a fried soft crab (you can't really broil them) along with other more typical sushi ingredients.

It's so much fun just going to grocery stores in other places! Linguica sausage in New Hampshire, lefsa in Minnesota . . .