xkcd

by **PictureSarah** » Wed May 25, 2011 1:15 am UTC

Where are you going to go, just so that you can obtain a location-specific treat?

I'll start. Some day, I am going to go to New York City, so that I be a customer at the Big Gay Ice Cream Truck/Shop!

http://www.biggayicecreamtruck.com/goodies/

Seriously.

by **Amarantha** » Wed May 25, 2011 1:13 pm UTC

Belgium, Westvleteren. (OK, so it's a drink).
Canada, poutine.
Various parts of Europe, various things I've been craving for the last year anna half. (At least Arbroath sent me smokies)!

by **PAstrychef** » Wed May 25, 2011 3:21 pm UTC

Madrid, to eat Chocolate and churros at the Chocolateria San Gines near Puerto del Sol.
Barcelona for a loaf of the orange spice bread from that little bakery in Barcelonetta.

by **Chuff** » Thu May 26, 2011 1:03 am UTC

back to Eastern Europe, borscht.

by **SurgicalSteel** » Thu May 26, 2011 5:28 am UTC

Back to Southern California for tripas and sweet breads.

I am also moving to Northern Virginia, where I will eat pandulce.

by **Telchar** » Thu May 26, 2011 12:47 pm UTC

Utah, Rodizio Grill The one in Denver was absolutely amazing.

by **PatrickRsGhost** » Fri May 27, 2011 10:14 am UTC

New York, street food.

Seriously. Especially the hot dogs. Also, I'd probably hit every single Italian restaurant.

by **podbaydoor** » Sat May 28, 2011 12:55 am UTC

Beijing again, and this time hike up my courage to go find a mosque to eat their beef dumplings.

by **mosc** » Tue May 31, 2011 9:47 pm UTC

Amarantha wrote:Belgium, Westvleteren. (OK, so it's a drink).

Bastard took mine!

I've investigated this in some detail. Apparently, you have to call ahead with your license plate number so they can ensure you only get one case a year. Also, I'm not sure if you're able to choose which style (they make a couple beers). You also have to buy a case, and it's not exactly easy to take it back home with you... (or legal, I don't think). Not an easy thing to get a hold of, even if you go there and knock on their door!

by **gmalivuk** » Wed Jun 01, 2011 2:48 am UTC

Telchar wrote:Utah, Rodizio Grill The one in Denver was absolutely amazing.

Why not go to *actual* Brazil for good Brazilian BBQ?

by **Bakemaster** » Wed Jun 01, 2011 4:39 am UTC

Some day I will go to Greece, because Sarah really wants to go to Greece, and also so that I can eat a shit-ton of awesome regional food. Moussaka, baklava, gyros, tsoureki, you name it and I will eat it.

Also some day I will go to the Czech Republic, because Sarah really wants to see the Sedlec Ossuary, and maybe I will see what all the fuss is about Pilsners while I'm there.

by **Izawwlgood** » Wed Jun 01, 2011 4:47 am UTC

To the coldest mountain peak, wherein squats a log cabin, decorated with bones and antlers and teeth and claws, to study from a gnarled one eyed trapper the secrets of the ancient art of crafting the perfect winter chili.

He grows spices in the back.

by **Amarantha** » Wed Jun 01, 2011 12:26 pm UTC

mosc wrote:
Amarantha wrote:Belgium, Westvleteren. (OK, so it's a drink).

Bastard took mine!

I've investigated this in some detail. Apparently, you have to call ahead with your license plate number so they can ensure you only get one case a year. Also, I'm not sure if you're able to choose which style (they make a couple beers). You also have to buy a case, and it's not exactly easy to take it back home with you... (or legal, I don't think). Not an easy thing to get a hold of, even if you go there and knock on their door!

Dude, I was so close! I was in fucking Belgium! ("In fuckin' Bruges..."). But we were only there for like three days, and it was snowing hard, and the only day we could possibly have made it to the brewery they were closed. One day. I will go back.

by **DRWS** » Wed Jun 01, 2011 7:10 pm UTC

back to Paris, onion soup and good cheese

by **Telchar** » Wed Jun 01, 2011 8:13 pm UTC

gmalivuk wrote:
Telchar wrote:Utah, Rodizio Grill The one in Denver was absolutely amazing.
Why not go to *actual* Brazil for good Brazilian BBQ?

It's a known commodity. I'm not particularly concerned with authenticity with food that's as good as this.

by **gmalivuk** » Wed Jun 01, 2011 9:38 pm UTC

Forget authenticity. I'm guessing you'll find far tastier examples of Brazilian BBQ in Brazil than in Utah.

by **Nath** » Wed Jun 01, 2011 10:14 pm UTC

gmalivuk wrote:Forget authenticity. I'm guessing you'll find far tastier examples of Brazilian BBQ in Brazil than in Utah.

I don't know about that. Food tends to be adapted to local tastes, so I figure most Utahans will like Utahan Brazilian BBQ more than Brazilian Brazilian BBQ (BBBBQ). I keep reading about how Americans tend to value tenderness more than other red-meat-heavy cultures, and Brazilians tend to like their steak well-done. A lot of Americans are also put off by the taste of grass-fed beef, even though it sounds all wholesome and whatnot on paper.

by **Telchar** » Thu Jun 02, 2011 7:25 pm UTC

That was along the lines of what I was thinking though I initially thought of it in terms of American Chinese vs Traditional Chinese cuisine. Finding really awesome Mongolian Beef in Texas doesn't mean you want to go to China (or Mongolia) to get a better or even similar product.

Aside: I really hate well done beef and do value tenderness but grass fed beef is tasty.

by **Nath** » Thu Jun 02, 2011 8:17 pm UTC

I once got a pair of flat iron steaks and cooked one to medium rare, the other to at least medium. I didn't do a side-by-side comparison, but they were both good, and comparably tender. I've also read about certain cuts of beef (hangar, I think?) that is chewier if left too rare. As long as it's not cooked to dry shoe leather, I'm not sure what to think about the conventional US ideas of beef doneness.

Then again, most of my childhood exposure to red meat was either braised dishes (curried goat, usually in a pressure cooker) or kababs (small chunks of goat, cooked well-done).

by **Telchar** » Thu Jun 02, 2011 9:12 pm UTC

Nath wrote:I once got a pair of flat iron steaks and cooked one to medium rare, the other to at least medium. I didn't do a side-by-side comparison, but they were both good, and comparably tender. I've also read about certain cuts of beef (hangar, I think?) that is chewier if left too rare. As long as it's not cooked to dry shoe leather, I'm not sure what to think about the conventional US ideas of beef doneness.

I don't think tenderness is a function of doneness until you get to the waaay overdone part. You could have a tender and well done steak I just think you leave out a ton of flavor. The only cuts that I can think of that become more tender the longer you cook them would be cuts with lots of connective tissues (roasts, flank steak etc...) that would breakdown during cooking but only in certain proccesses. In the case of flank you can get around that by cutting against the grain of the meat.

And there are definitely Americans that hate anything pink in their meat even in the mountain west where beef is relatively cheap and a dietary staple.

by **Bakemaster** » Fri Jun 03, 2011 12:17 am UTC

Izawwlgood wrote:To the coldest mountain peak, wherein squats a log cabin, decorated with bones and antlers and teeth and claws, to study from a gnarled one eyed trapper the secrets of the ancient art of crafting the perfect winter chili.

He grows spices in the back.

On the coldest mountain peak?

by **mosc** » Mon Jun 06, 2011 8:40 pm UTC

Bakemaster wrote:Also some day I will go to the Czech Republic, because Sarah really wants to see the Sedlec Ossuary, and maybe I will see what all the fuss is about Pilsners while I'm there.

I've been to Prague. Pilsner Urquel is the best one and it tastes exactly the same as it does in the US out of a bottle. It's a very easy to bottle beer, the keg adds nothing. Also, a lot of the local places sell it out of bottles anyway. The locals seem to prefer bottles in general. Pilsners in general are basically bottled beers. As for other varieties, I've actually seen quite a few exported. My spelling is off because I can't google beer at work but Zwych and Okocim are the other two big ones (though I think they may actually be polish, I get confused) and I've seen them both in the US.

by **Cathy** » Tue Jun 07, 2011 12:41 am UTC

Someday I will go to New Orleans so that I can have Beignets! They sound sooo gooood. Mm.

by **podbaydoor** » Wed Jun 08, 2011 2:01 am UTC

I forgot, New England for crab cakes. I don't think I've had a truly good one in my whole life and I would like to remedy this.

by **Chuff** » Wed Jun 08, 2011 2:17 am UTC

Oh! Somewhere with good freaking pizza, again. (someday being a relatively short timepan, probably.)
Because pizza in Calgary SUCKS.

by **Bakemaster** » Wed Jun 08, 2011 4:34 am UTC

podbaydoor wrote:I forgot, New England for crab cakes. I don't think I've had a truly good one in my whole life and I would like to remedy this.

I had fantastic crab cakes at the Heceta Head Lighthouse Bed & Breakfast in Florence, OR. Not to mention a wonderful belated anniversary trip. They don't serve them every morning though, and it's very expensive just for some crab cakes. Still, if you have an excuse for a fancy trip, the seven-course breakfast is so totally worth it.

by **podbaydoor** » Wed Jun 08, 2011 4:43 pm UTC

Oregon, eh? I'll have to make a note. Probably a 5 or 10 year possibility.

by **PictureSarah** » Thu Jun 09, 2011 3:53 pm UTC

Seriously. Aside from the crabcakes (which were amazing), ALL of the food was absolutely amazing, organic, and locally grown/produced/caught/raised. The entire place is all gorgeously furnished with antiques, they give you flashlights in your room so that you can walk up to the lighthouse at night, and there are two lighthouse cats! It was one of the best little trips ever. I really want to go back someday. When I have money.

by **podbaydoor** » Thu Jun 09, 2011 4:40 pm UTC

$133 for a night...that's not bad for an inn of as high a quality as you say...and yet it's just out of reach...T_T

by **Bakemaster** » Thu Jun 09, 2011 5:01 pm UTC

I don't remember offhand what we paid. It's more expensive during the peak season, which I think begins in October or November. It does make a difference when you go, though, as parts of the year are just terribly rainy and not much fun on the Oregon coast.

by **podbaydoor** » Thu Jun 09, 2011 10:12 pm UTC

I'd definitely go there for at least one night. Sounds like a great anniversary-type gift.

by **dhamsy** » Sun Jun 12, 2011 4:27 pm UTC

Someday back to Venice, for decent Pizza and Ice-Cream. Most British ice-cream seems to be about 90% water in comparison.

by **PAstrychef** » Mon Jun 13, 2011 12:14 am UTC

That's because it's gelato, which has much less air mixed into it, is made with milk instead of cream, and has about twice as much flavoring per unit as ice cream usually does. Damn fine stuff, ain't it?

by **PictureSarah** » Mon Jun 13, 2011 4:22 am UTC

Yes. I had some fig and almond gelato on Wednesday, and almost died of delicious.

by **dubsola** » Mon Jun 13, 2011 4:57 pm UTC

PAstrychef wrote:Madrid, to eat Chocolate and churros at the Chocolateria San Gines near Puerto del Sol.

I did that! It was awesome.

I'd like to drive around the southern states of the USA and determine where the best BBQ is. I'd also like to go to Bangkok and eat some Thai food.

by **PatrickRsGhost** » Tue Jun 14, 2011 12:53 am UTC

dubsola wrote:I'd like to drive around the southern states of the USA and determine where the best BBQ is.

Good luck with that. Every single BBQ restaurant you'll run into will tell you they're the best. Every single state will tell you their style is the best, or their sauce is the best.

I will offer one piece of advice: Stay away from the big chains (e.g. Sonny's). They're too commercial, and have pandered to a wider palate. They're for people who don't know what real BBQ is.

The smaller the restaurant, and the filthier-looking it is, the better your chances of having some damn fine BBQ. I can list the best BBQ I've had on one hand.

Cathy wrote:Someday I will go to New Orleans so that I can have Beignets! They sound sooo gooood. Mm.

While I've never had the real thing, I have had something similar. A pizza place near where I used to work had something called "Fried Knots", which was basically fried pizza dough, lightly sweetened, and dusted with powdered sugar.

Someone mentioned going up to New England for the crab cakes. I'd go for the clam chowder. Or "Chow-dah".

I'd go to California to try an In-N-Out Burger, and maybe up to Hoboken, NJ to Carlos Bakery to have one of their famous Cannolis.

by **PAstrychef** » Tue Jun 14, 2011 3:14 am UTC

dubsola wrote:
PAstrychef wrote:Madrid, to eat Chocolate and churros at the Chocolateria San Gines near Puerto del Sol.

I did that! It was awesome.

Next to Cocoa Sampca, it's the best ever.

by **charolastra** » Thu Jun 16, 2011 5:21 pm UTC

Back to Spain, with a fellow foodie, for tapas.

That bar in Brugges with 500 kinds of beer. I was in Brugges but we were too rushed to properly enjoy beer.

The Ninja Restaurant in NYC (where I would probably pee my pants).

by **Cathy** » Thu Jun 16, 2011 8:35 pm UTC

PatrickRsGhost wrote:
Cathy wrote:Someday I will go to New Orleans so that I can have Beignets! They sound sooo gooood. Mm.

While I've never had the real thing, I have had something similar. A pizza place near where I used to work had something called "Fried Knots", which was basically fried pizza dough, lightly sweetened, and dusted with powdered sugar.

Someone mentioned going up to New England for the crab cakes. I'd go for the clam chowder. Or "Chow-dah".

Agreed, I want crab cakes! And the fried knots sound a lot like our Funnel Cakes. Same thing, but I've heard Beignets are 100x better for unknown reasons.

by **semicharmed** » Fri Jun 17, 2011 9:40 am UTC

Southeast Asia, for street food in Vietnam and Thailand and anywhere else I can. Also, at the first opportunity I'm bringing my SO to New Orleans during crawfish season for crawfish boils. Made significantly easier by the fact that my favourite crawfish boil is the one my friend's SO does, and they have a place for us to stay whenever I can visit. And back to Turkey for mezze at this place. I could have eaten there every day we spent in Turkey, but there is SO much other good food there.

Also, I'm amazed at how many of these places/foods I've had. Beignets in N.O. (and pizza dough and beignets are totally different textures - beignets are doughnuts and pizza dough is more bread like), pizza in NY, gelato in Venice, and I'm living in Ukraine right now and so eat a LOT of borscht. Both the red kind and the green (beetless) kind. There are as many ways to make Ukrainian borscht as there are Ukrainian mothers, though*.

Also, for crab cakes, I'm from the NE and always heard that Maryland/Virginia has the best crab cakes. Lobster rolls and clam chowder for Maine and Massachutsetts, though.

**@Chuff: if you're intertested, I can send you my borscht recipes. If you have a free afternoon it's pretty easy to do.

Who is online