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Roadfood of the Day: Snowdon Deli - Montreal, QC, XX
Posted on Sunday, November 30, 2014

Smoked Meat

'Viande fumee' is the Montreal version of pastrami -- smoky, spicy, luxuriously rich and fallapart tender. The sandwich makers at Snowdon are not the least bit stingy when they pile on the beef. Drippage and spillage are inevitable.
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Roadfood of the Day: Heaton's - Princeton, KY
Posted on Saturday, November 29, 2014

Pork Plate

Beans, slaw, bread, pickles and onions are the necessary side dishes for a pork plate in these parts. The pulled pork is soft; the sauce has a wild citrus zest.
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Posted on Friday, November 28, 2014

Mutton Plate

Mutton is western Kentucky's signature barbecue meat -- sultry and full-flavored. Here it is on a plate with beans and slaw. pickles, onions and white bread peek in from the upper right of the photo.
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Poll Results: Top Potato
Posted on Thursday, November 27, 2014
Item Results
Mashed 264
Hash Browns or Home Fries 239
French Fries 211
Baked 166
Au Gratin 59
Chips 22
Boiled 12
Comments (1)
Roadfood of the Day: Strickland's - Akron, OH
Posted on Thursday, November 27, 2014

Fresh Banana

If you look closely, you can see small bits of banana in this large fresh banana custard cone. Strickland's sure doesn't cheat you on the portion size!
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Roadfood of the Day: Al's Chickenette - Hays, KS
Posted on Wednesday, November 26, 2014

This is what the menu calls Big Al's, a two piece dinner (we chose dark meat) along with two sides. The green beans were straight from a can, but the fries and chicken were worth the drive.
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Roadfood of the Day: Jake's - Milwaukee, WI
Posted on Tuesday, November 25, 2014

Corned Beef on Rye

Jake's sandwich is not overstuffed. It contains what we consider to be the ideal ratio of meat to (superb) rye bread. You can pick up half without too much spillage and either squirt mustard onto the whole thing, or apply it bite by bite. By the way, those pickle spears, made here, have real snap. On the side, Dr. Brown's sodas are available, of course.
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Roadfood of the Day: Feed - Chicago, IL
Posted on Monday, November 24, 2014

Five Vegetable Plate

My five-vegetable dinner, from the upper left: collard greens soaking in porky pot likker, succotash, roasted corn, mac-n-cheese and whipped sweet potatoes. Darn, I forgot to get a piece of cornbread to sop and push and crumble around the plate.
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Posted by Michael Stern on Sunday, November 23, 2014 9:02 PM

There are Primanti Brothers all over the place in Pittsburgh and as far away now as Florida, but the original, in the Strip District, remains a worthy destination. It is open ‘round the clock, attracting a wide-ranging clientele of truckers, shippers, sports fans, and club-denizens with no place else to go when the bars close in the wee hours. Don’t come if you are looking for peace and quiet, for this is a hugely boisterous joint, throbbing through dawn with people drinking Iron City beer and chowing down on some of the most amazing sandwiches ever constructed.

Primanti Brothers’ Dagwoods were originally designed for truckers who hauled produce to the nearby wholesale market. While their trucks were being unloaded, they dashed in to the restaurant with a big appetite but little time to fuss over a sandwich, an order of cole slaw, and fried potatoes all nicely and separately arranged on a plate. The solution was to load hot French fries directly into the sandwich atop the customer’s meat of choice, then top the fries with Pittsburgh-style (no mayo) cole slaw and a few slices of tomato: an all-in-one meal between two pieces of bread. The sandwiches are assembled at the grill behind the bar at the speed of light, so when the sandwich is delivered, the fries and grilled meats are still steaming hot, the slaw and tomato cool. It is common to see customers who are, shall we say, a wee bit tipsy (at 4am) sink their teeth deep into one of these big babies and pull away with the shock of the meat’s heat on their tongue.

Bizarre as the pile-up of courses sounds, Primanti Brothers fans insist that such favored combinations as double-egg and pastrami (both sizzled on the grill) or steak and cheese simply do not taste right if not capped with a layer of crisp-fried potatoes and another of slaw. The double-fistful meal is presented at the counter and at tables wrapped in butcher paper that serves as a plate and also as a drop-cloth to pick up the spillage.
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Roadfood of the Day: Holy Hill Cafe - Hubertus, WI
Posted on Sunday, November 23, 2014

Fruits of the Forest Pie

Sweet apples and berries in concert with sweet-tart rhubarb give this Fruits of the Forest pie a flavor that is kaleidoscopic. You can taste each and every fruit in the mix.
Rate this place Reviews (2) Learn more about Holy Hill Cafe...
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