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Roadfood of the Day: Casamento's - New Orleans, LA
Posted on Sunday, March 30, 2014

Half a Dozen

Six freshly-shucked oysters on the half shell.
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Posted by Michael Stern on Saturday, March 29, 2014 6:44 AM

Bayou Barn's white chocolate bread pudding with pecan praline sauce won the popular vote last night as the favorite of the several dozen desserts served at the America's Hometown Sweets kickoff party for FOODFEST 2014. I don't particularly like white chocolate, but this was swoonworthy, utterly transcendent, the ultimate Louisiana bread pudding. A few other highlights of the evening were...

Roadfood of the Day: Borden's - Lafayette, LA
Posted on Saturday, March 29, 2014

Chocolate Malt

Borden's chocolate malt is presented with a spoon and a straw. The spoon is more useful, as the malt is too thick to suck up a straw.
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Posted on Friday, March 28, 2014

Jalapeno Sausage Cheese Bread

This is a small round loaf of Jalapeno Sausage Cheese Bread, suitable for one or two people.
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Posted by Bill Homan on Thursday, March 27, 2014 8:05 AM

Roma Sausage & Deli is an Italian provisions store on the edge of a dicey section of Utica, NY. Inside, one can find just about anything for a hearty meal. Homemade sausages, meatballs, sauce, imported cheeses and cold cuts as well as made to order submarine sandwiches, locally made cheese curds and their justly famous tomato pie.

I've been eating tomato pie for as long as I can remember. It's a local specialty most often found at bakeries, pizza shops and in stores like Roma Sausage. It does look similar to a Sicilian slice, but I think it has more in common with Rhode Island bakery pizza strips. It doesn't come with toppings or mozzarella cheese and is almost always served room temp or just a bit warmer. The crust and sauce tend to differ slightly at each place and of the countless versions I've had over the years, Roma's is the best. A crust that is chewy, crispy and full of flavor, like a really good focaccia, chunky, sweet tomato sauce and a liberal dusting of romano cheese, their tomato pie is one of the few foods that I never, ever tire of eating. One would be well served to call ahead as they close in the early afternoon and have been known to run out of pies an hour or two before closing.

As it is a grocery/provisions store, Roma's doesn't have any seating, so if you want to tear into your sub sandwich or put away a few slices, do what I do, dine al fresco on the hood of your (or in my case, your mom's car!) Despite all of the times I have been there, I have yet to put a box of tomato pie in the car fully intact. It's just too good to resist and the funny thing is, that I have gotten countless looks and knowing nods from other people walking out with their pies getting ready to do the exact same thing. The pies come in half sheets (24 slices) and single slices. To be honest, I have yet to try anything else, as I can't break away from those pies, but I would go out of my way and alter my schedule to come here any chance I can get.

The Boilermaker 15K Road Race has been on the second Sunday in July since 1977 and the Utica community comes out in full force to watch it and cheer on their friends and family, as well as thousands of strangers running by. Roma's is just off of the race route and countless people wait in line to stock up on tomato pies, subs and much more for their race day viewing parties. If you happen to be in the area that weekend, stop in, get yourself a classic taste of Utica, NY with some tomato pies, grab a few lawn chairs and take in one of the premier 15K races in the USA!
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Posted on Thursday, March 27, 2014

Turkey Wing

This turkey wing has real crunch, but is unbelievably succulent near the bone.
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Posted by Michael Stern on Wednesday, March 26, 2014 6:22 AM

When forum moderator Mike Shell hit town, we decided to sample a few New Haven BEST EATS. It started with Orangeside Donuts (which now is at 25 Temple Street) and the maple-frosted nut-crusted beauty pictured above. Later, we went for an Italian Bomb at Modern Apizza:

Roadfood of the Day: Jomax Bar-B-Q - Metter, GA
Posted on Wednesday, March 26, 2014


Good ribs, fair slaw, real good greens and okra, great new owners and a nice stop on that long stretch between Macon and the coast.
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Posted on Tuesday, March 25, 2014


Breakfast at dawn: a mug of coffee and two donuts. On the bottom is a "honey dew," a cake donut with sugar glaze. On top is cinnamon.
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Posted by Michael Stern on Monday, March 24, 2014 8:16 AM

I recently spent some time in Gordonsville, Virginia, which back in the late 19th century was known as the Chicken Leg Center of the Universe. After the Civil War, the town's "chicken ladies," gained national renown for standing on the train platform and offering trays full of fried chicken and biscuits to travelers, who could reach out the window of a stopped train, grab what they wanted, and pay. I had hoped to find modern-day renditions of the legendary fried chicken in Gordonsville, which today does host a yearly Fried Chicken Festival in May, but I did not. However, the nearby city of Charlottesville is a 21st century fried chicken bonanza.

I had dreamy chicken and waffles at Ace Biscuit & Barbecue (reviewed here), and superb drumsticks and thighs at Wayside Takeout & Catering (also reviewed here), and I ate countless excellent pieces of fried chicken at the most unlikely gas-station eateries in and around the city. By unlikely, I mean that these places appear to be standard-issue service stations with a basic mini-mart inventory of beef jerky, beer, cigarettes, sundries, and lottery tickets. But somewhere to the side or at the back of so many of them is a place where great fried chicken is cooked and served.

Brown's is one of the best. Until 2011, it was known as Stoney's Grocery, but it is now helmed by Mike Brown, who became known to local chicken devotees for the superior quality of what he served at his mini-mart in Esmont, south of Charlottesville. From the outside, you'd never know it's worth a stop, except as a bargain – a sign in the window advertises 10 pieces of chicken for $10.99. But once you walk in the door, a first drawn breath will sound the good-eats alert, for the air is redolent of good cooking – not just fried chicken, but also collard greens, spuds, and fruit cobblers to accompany it. Yes, this nondescript place serves four-star bird: drippy and juicy, fine and fatty, tingling with pepper and a shot of some subtle, sneaky spice that veritably glows on your tongue, commanding you to want more and more. At first crunch through the luscious crust, it seems merely well-salted, but as you devour it, intriguing spices keep rolling across your tongue, making this an endlessly intriguing eating experience.

There is no place to eat at Brown's. All business is take-out.
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