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Roadfood of the Day: Casapulla's - Wilmington, DE
Posted on Monday, February 16, 2015

Italian Hoagie with Sharp Provolone Cheese

A wonderful hoagie, it comes with salami, capicola, and pepper ham. I splurged and requested sharp provolone cheese, which adds a little to the cost. It is much stronger than regular provolone, and does a better job standing up to the flavor of the meat. Casapulla's has an excellent roll, just short of crispy on the outside, and soft yet still firm on the inside.
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Roadfood of the Day: Crema - Portland, OR
Posted on Sunday, February 15, 2015

Spanish Latte

Spanish latte is like regular latte, but made with whipped sweetened condensed milk. If you sip carefully, the pattern in the foam on top remains intact nearly all the way down to the bottom of the cup.
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Posted on Saturday, February 14, 2015

Toasted Coconut

Jane declared the toasted coconut cream cupcake to be the best of the best: essence of coconut with a vibrant toasty halo.
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Posted by Michael Stern on Friday, February 13, 2015 3:47 AM

We had never heard of a Scandinavian donut until a trip along the upper Mississippi River took us past a small bakery in Lindstrom, Minnesota, that wants the world to know it is the Norske donut’s home.

Proprietor Bernetta Coulombe, whom all know as Bernie, said that her late husband endlessly fussed and fiddled with the recipe until he got it right. We asked her, "Why are they called Scandinavian?"

She answered: "Because I am Scandinavian and I make them."

Ok, then. These donuts are in fact very similar to a regular sinker, but richer, darker, and with a crisp, lusciously oily surface. The cake-rich rounds of dough are available plain, glazed, chocolate-frosted, and cinnamon-sugared. They are small but substantial.

Beyond donuts, this town bakery offers shelves of Swedish white bread, caraway limpa bread, raisin rye, caramel rings, and coffee cakes. A sign on the wall notes that everything for sale is made every day.

While much business at Lindstrom's is take-out, there is a small dining area to which customers bring their donuts, cookies, or sweet rolls for eating on premises. One mid-morning when we came by, the big table was occupied by 8 old-timers playing some sort of dice game, drinking coffee, and neighboring.
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Roadfood of the Day: bite - New York, NY
Posted on Friday, February 13, 2015

Warm, Gooey and Comforting

Crispy pressed ciabatta bread, filled with prosciutto, mozzarella, sun-dried tomatoes and pesto. (Photo and caption by billyboy.)
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Posted by Michael Stern on Thursday, February 12, 2015 3:27 AM

Originally opened in 1973, Mother Hubbard’s Café became known to Tucsonians as a hash house with an extraordinarily cheap breakfast special of eggs, hash browns, and toast -- for all of 79 cents in the beginning. By the turn of the millennium, the price of the meal was up to $2; and today, it will cost you over $5. But almost nobody comes to Mother Hubbard’s any more for eggs, potatoes, and toast. They come for Contemporary Native American Comfort Food.

When Kelzi Bartholomaei bought the place in 2010, her plan was to offer dishes that combined indigenous southwest ingredients – chile in particular – with native foodways (very little wheat is used) to create breakfasts and lunches that are unavailable anywhere else: blue corn and pine nut waffles, for example; chorizo sausage that is hot but also sweet; corned beef with a twist of Thai pickling spices. Ham is smoked on premises, sliced thin, soft as velvet. The Hollandaise on top of eggs Benedict is the consistency of light cream, pure and buttery. The English muffin underneath is made from a spectacularly sour sourdough that the menu advises is 75 years old.

I love the Pueblo green corn waffle, which is dotted with sweet corn kernels. When I waver on the choice of red or green chili to adorn it, waitress Faith asks, “You like spicy? You want green chile.” Yes, indeed, the chili is radiant, adding welcome zip to waffle and eggs. The coffee served alongside is blah, but orange juice is squeezed to order.

Mother Hubbard’s sausage repertoire is grand. In addition to the crumbly chorizo, there are turkey-sage, apple-onion, Italian, Cajun, and country. Beyond blue or green corn, available waffles (all gluten-free) are cornbread, buckwheat, coconut buckwheat, potato (with or without bacon), and lemon poppy seed.

For all its culinary aspiration, Mother Hubbard’s remains an inexpensive, humble café, a simple, rectangular storefront in a tumbledown shopping mall. Décor is whimsical Day of the Dead skeleton art and tables are covered with flower-pattern oilcloth.
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Roadfood of the Day: Joe's Real BBQ - Gilbert, AZ
Posted on Thursday, February 12, 2015

1/2-Pound Meat Plate

The 1/2-lb meat plate comes with your choice of one or two meats and one or two sides. I had the brisket and pork ribs, with cheesy potatoes and BBQ pit beans. An ice cold Stewart's cherry and cream soda pop to wash it all down really hit the spot!
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Posted by Michael Stern on Wednesday, February 11, 2015 12:22 PM

Named for Dagwood Bumstead, the Chick Young cartoon character who loved mile-high sandwiches, the Dagwood has been star attraction at the Sycamore Drive-in for years, billed on the menu as "The Final Answer to the Hamburger." Now the Dagwood has a mate, named for Mr. Bumstead's wife, Blondie. The Blondie is a lace-edged burger festooned with jack cheese, bacon, tomato, chipotle mayonnaise, and jalapeno pepper chips that pack real heat. Patrick Austin, whose family has been keeping the classic 1948 eatery in fine fettle since the 1990s, explained, "Blondie was a hot number. Her burger should be, too." The Blondie's heat is beautifully complemented by a frosty mug of Sycamore root beer and a heap of house-made potato chips. Drive-in dining at its finest! (Roadfood.com review)

Posted on Wednesday, February 11, 2015

Espresso

Here's a quad espresso, waiting to be gulped.
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Roadfood of the Day: Voodoo Doughnut - Portland, OR
Posted on Tuesday, February 10, 2015

Old Fashioneds

There is an immensely satisfying crunch to the crust of these old fashioned doughnuts, glazed to the left, chocolate-frosted to the right.
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