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Poll Results: Chocolate Is Best As:
Posted on Wednesday, August 20, 2014
Item Results
Candy or Fudge 375
Cake (or Cupcake) 173
Ice Cream 133
I Don't Like Chocolate 85
Pie 84
Cookies 55
Fudge 50
Cocoa / Hot Chocolate / Chocolate Milk 37
Custard 18
Comments (1)
Posted on Wednesday, August 20, 2014

Dressed Dog

With relish! Relish and a squiggle of mustard put Al's foot-longs onto the hot dog honor roll.
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Posted by Julie Nolan on Tuesday, August 19, 2014 5:42 AM

This is an excellent fine dining experience. The food, the view, and the price are all fine. Actually, better than fine. We were there towards the end of October, so we just about had the place to ourselves. Us... and lots of lobster! While service is "order at the counter and wait for your number to be called," the staff were very accommodating (helpful, cracking the shells, helping to carry the order).

There is an extensive menu plus the daily specials. We both started with fish chowder, full of flavor and fish. We ordered grilled sea scallops with potato salad and coleslaw ($16.95) and a twin lobster dinner ($15.95). Wow! Big on quality, quantity, and value. There must have been around two dozen scallops, still juicy and grilled to perfection. The potato salad is terrific. And the succulent lobster... I still dream about it. It is cooked to order straight from the tank, served with plenty of napkins because you will need them.
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Posted on Tuesday, August 19, 2014

Double Header And Fries

Double header burger (you can't really see the second patty in this shot) and a small order of fries. The large is about twice the size of the small. A tiny bit of onion can be seen peeking out of the right side under the top bun.
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Posted by Michael Stern on Monday, August 18, 2014 4:38 AM

During a recent hunt for soul food restaurants in the Orlando, Florida, area, Jane and I spent some time in Zora Neal Hurston's home town of Eatonville, Florida (the first municipality in the U.S. to be incorporated by families of emancipated slaves). Our visit was in January, timed to coincide with Eatonville's yearly Zora! festival, which pretty much takes over the main street (Kennedy Boulevard) to celebrate the life and works of the seminal 20th century African-American writer. Of course, there is plenty to eat. A big, open-air food court offers such local faves as collard greens, candied yams, and oxtails along with more typical fair-food such as funnel cakes, gyros, and Polish sausages. The most memorable thing we found at the festival came from a humble tent where a local woman was selling six-foot-long sugar cane stalks as well as her baked specialties, which included brownies, cookies, and slices from a splendid 7-Up cake. Made in a bundt pan, the cake was a creamy pound cake with icing that added beguiling citrus tingle.

Just beyond the fair, at the town line with the municipality of Maitland, we hit Roadfood paydirt in the form of Gordon's Be Back Fish House. What curious eater could resist visiting a place with a hand-written sign outside boasting "YES WE HAVE MULLET" and a somewhat more formal sign, planted in the lawn, advertising "Hot Fish and Grits"? This corner cafe, the name of which was devised to suggest that if you eat here once, you will be back for more, is presided over by Abraham Gordon, Jr., who came to Eatonville over a half century ago and spent some time as its mayor and as a school teacher before opening his restaurant. Mr. Gordon, who told us that he first worked as a short order cook in a diner at the age of 12 sits at the cash register taking orders, holding forth for all in the restaurant to hear (it's that small), and giving advice about whether he thinks you are a mullet person or a catfish person. "We like anything where we don't have to battle with the bones," we tell him.

"That's the irony," he replies with great glee. "I eat all the bones and give you all the meat." Crisp-fried catfish is indeed boneless and meaty, clean and mild. It's good, but we prefer the character of Gordon's mullet, which is ineluctably unctuous, its succulent flesh fairly wallowing in a golden envelope of vividly-seasoned crust. Bones may be present, but they simply are not an issue. We also love the flounder, which is moist and cream-soft, breaded only enough to envelop the pure white meat. "Butter and cheese?" Gordon asks, regarding grits that are fish's de rigueur partner in this place. They are stout grits, especially indulgent when sopped with butter and crowned with molten yellow cheese. Fried okra is another immemorial companion. It has a thick, crunchy coat but is intensely green-tasting once bitten – a serious vegetable presence. Naturally, hushpuppies are included in every Styrofoam dinner tray (all dishware is disposable). They are crunchy and sweet, and oily enough to make fingertips glisten.

Gordon does not make the cakes, but he gets them from local bakers. A lady in Winter Park makes the bright green, and brightly flavored, Key lime layer cake. Red velvet cake, pound cake, and sweet potato pie are made by a gentleman up in Altamonte Springs.
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Posted on Monday, August 18, 2014


There are a number of bakers in the market, some offering tarts and cookies, some offering breads like those above.
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Roadfood of the Day: Rex - Billings, MT
Posted on Sunday, August 17, 2014


A large, crisp, cool wedge of iceberg lettuce, smothered in 1000 Island dressing: not a trendy salad, but one we love.
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Posted by Bob Carriker on Saturday, August 16, 2014 5:42 PM

Lea’s (pronounced Lee’s) is a true Southern classic. Alternately known as “Lea’s Lunch House” or just “Lea’s Pies,” they are renowned for their pies—of course—and their “dough baked” hams. Baking the hams in dough adds to their succulance and the salty and sweet meat they cut off the bones makes its way into various dishes at the lunch house. With a definative coffe-shop appeal, Lea’s is the type of community hang-out such that one table even commemorates the spot where a local couple became engaged.

The ham sandwich, in particular, is a standout and folks are known to pack them back arcoss the state (even though they don’t seem like an item that would travel very well). The cut of ham between the buns is liable to change from visit to visit ( chopped, sliced, chunked, or any combo of the three). No matter how they cut it, the meat is tender and flavorful : complimented with just enough mayo, chopped lettuce, tomato, and a pickle.

The pies, all made on the premises by Lea’s special bakers, harken back to a time when simplicity and hand-made goodness were taken for granted. Central Louisiana produces its fair share of pecans, so it is no surprise that the sweetly sweet and expertly crafted pecan pie stands as their most popular seller. However, when I asked the young lady behind the counter which pie she’d recommend if I could only eat one, she unflinchingly suggested the coconut. Good advice. Stacked with nearly four inches of the lightest merangue I’ve ever eaten, the pie’s filling is a smooth and rich pudding-like concoction of coconutty goodness. An otherwise good pie can be done in by a dry crust, but Lea’s flaky pastry is a perfect compliment.
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Roadfood of the Day: Stella's - Billings, MT
Posted on Saturday, August 16, 2014

Cinnamon Roll

Goo City: a big messy breakfast that requires multiple cups of coffee alongside. I had to take this picture fast before the melting butter globe slid completely off the hot roll.
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Posted by Michael Stern on Friday, August 15, 2014 5:18 AM

There is no need to qualify kudos for Big W's Roadside Bar-B-Q by adding "for New York" or "for the Northeast" to the statement that this is first class smoke-pit food. It's good by any standard. I am particularly impressed by the brisket, which is luxurious beyond all expectations, but still on the decent side of fatty. Pulled pork is a handsome sight -- all different-size shreds and hunks expertly separated from their fat. Perhaps too expertly, because this pork makes me long for the flavor buzz that slow-smoked fat provides.

Lucky me: cracklin's, which are like bacon but better, appear at the counter while I am eating. They're meant to be a garnish for mashed potatoes, but pitmaster Warren Norstein sees me oogling them and graciously offers a cluster to nosh. I have yet to try the burnt ends, which sound great mixed with sauteed onions, nor have I attacked a rack of ribs. I did have a serving of corn pudding on the side of the meats -- like bread pudding, but dotted with sweet kernels.
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