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Posted by Michael Stern on Tuesday, April 21, 2015 3:23 AM

Classic Steak

Unlike steak places that chop their meat into hash on the grill, Steve's slices it into flaps and sizzles the pieces in the traditional Italian-market way. Combine it with Cheese Whiz and a soft, sweet grilled onions in a chewy tube of fresh bread and you've got a cheese steak to remember.

As at all cheese steak emporia, many decisions must be made: plain steak, cheese steak, pizza steak (with sauce), or steak hoagie (with lettuce and tomato); normal weight or double-meat. The cheese choice includes American, Whiz, provolone, and mozzarella. Available condiments include pizza sauce, mushrooms, house-roasted hot red and green peppers, dill pickles, relish, cherry peppers, yellow peppers, and hot sauce. French fries are available plain, topped with cheese and/or topped with pizza sauce.

Street food par excellence!
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Posted on Tuesday, April 21, 2015

Classic Steak

Cheap cheese and chewy meat are the improbable duet that comprise the traditional Philadelphia cheese steak. The one aristocratic ingredient, and the one that transforms ingredients into edible magic, is the fresh Italian roll.
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Posted on Monday, April 20, 2015

Ham Biscuit

The country ham is luscious enough that its juices add extra succulence to the soft biscuit that surrounds it.
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Roadfood of the Day: Short Sugar's - Reidsville, NC
Posted on Sunday, April 19, 2015


Note the amber nugget to the bottom left of this close-up picture of Short Sugar's chopped pork. That's a chewy-crunchy piece of skin that provides such a nice contrast to the velvety moistness of the meat.
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Posted on Saturday, April 18, 2015


Simple and perfect, this basic yellow cake with chocolate frosting was every bit as good as Mama Dip's renowned pies.
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Posted by Bill Golladay on Friday, April 17, 2015 3:12 PM

The Bulloch House features a Southern buffet with country cooking. This restaurant is located just south of the town center of Warm Springs. It is in a house that is over 100 years old and has several rooms that are used as dining areas.

The mainstays of this buffet are fried chicken and fried green tomatoes. There are usually about four entrees that vary daily. These may include baked chicken and dressing, tender and delicious roast beef, chicken and dumplings, baked ham, catfish, tasty chicken livers, and other Southern favorites. If you don’t want the full buffet, ask about the blue plate special which is available for lunch from Monday to Friday. Lots of good vegetables are available at the buffet that may include yummy creamed potatoes, lima beans, carrot soufflé, field peas, fried apples, black-eyed peas, green beans, etc.

There is a small salad bar at the end of the buffet line. Even if you don’t have room for a salad, there usually are sliced tomatoes available at the salad bar which you can get as a side vegetable. The biscuits have a good, old-fashioned taste. Desserts are not included as part of the buffet and must be ordered from the waitress. All are homemade including caramel layer cake, red velvet cake, slices of pie, and more.

There were some transition issues after the original owners sold the restaurant and the restaurant was closed for a brief period. But in March 2011, Peter and Sandy Lampert purchased the Bulloch House. They have done an excellent job of continuing the Southern traditions that made the Bulloch House a favorite destination for locals and tourists alike.

The town of Warm Springs is a historical attraction because of President Franklin D. Roosevelt. He came here often for medical treatments. His retreat was known as the Little White House and this is where he died in 1945.

Note: The Bulloch House is open for lunch seven days a week, but in the evening it is open only on Friday and Saturday. Dinner on Friday features seafood.
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Roadfood of the Day: Tom Wahl's - Avon, NY
Posted on Friday, April 17, 2015

The Wahlburger is made of ground steak, and covered by a slice of grilled ham. It's then topped with Swiss cheese, tomato, and Wahl's own special sauce.
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Roadfood of the Day: Todaro Bros. - New York, NY
Posted on Thursday, April 16, 2015

Get the Olive Spread!

Pepperoni, pepper ham, fresh mozzarella, and best of all, Todaro's terrific olive spread.
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Posted by Michael Stern on Wednesday, April 15, 2015 4:01 AM

The Tastee

Most onions are fried as rings and strings; recently, there has been a trend for whole bulbs to get tossed in the deep-fryer to become “blooming onions”; but as far as we’re concerned, there is nothing better you can do with an onion and hot oil than make onion chips. Chips are a specialty of Tastee Inn & Out, a Sioux City Drive-In that has been run by the Calligan family since the mid-1950s. A chip is vaguely potato-chip shaped, a slim, bite-size piece from one layer of an onion that when battered and fried, makes a snack food / side dish that is simply impossible to stop eating. At Tastee Inn & Out, orders of chips are sold in sizes that range from individual to a party tub; and they are accompanied, as is local custom for all fried onions in Siouxland, by a creamy white dip that is a local cognate of what Utahans know as fry sauce.

The other item on the menu that all visitors need to know about is the Tastee sandwich, this drive-in’s version of the locally popular loosemeats. It is ground beef on a bun, sort of like a fallen-apart hamburger but with extra seasoning in the meat. Tastee’s version bears virtually no resemblance to the ground beef dishes that are known elsewhere in other parts of America as the sloppy Joe (Midwestern), American chop suey (Yankee), New Joe Special (San Francisco Bay), or Cheez-br-gr (southern Indiana). Compared to any of these other presentations, the tastee is veritably Spartan: just meat and seasoning, no sauce at all. (But pickle and onion on top, please! And of course a stratum of melting orange cheese.)

As you might infer from the name of the restaurant, Tastee Inn & Out is a drive-in with a walk-up order window but no seats whatsoever inside. Most people place their orders at a drive-by menu that is equipped with a speaker and microphone and pick them up through the car window farther down the line. There is a picnic table and a large parking lot for in-car dining
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Roadfood of the Day: El Bruno's - Cuba, NM
Posted on Wednesday, April 15, 2015

Stacked Enchiladas

The enchiladas at El Bruno's are stacked rather than rolled, and covered in a sea of red chile sauce.
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