There are many places to find good food in America but usually that's not in the chain restaurants. Finding a decent beer is another story.
The name comes from where it originated, not the large beast. In this case, Buffalo, New York. True. I usually ask for a carryout as soon as they bring the entree. I half the portions and carry them home a meal the next day. Come through Alabama next time you are over here and I'll fete you with some our divine cuisine. While I do agree with you on the dreadfulness of the commonly known "beer" products, but finding a good beer is not hard to do, especially in large cities. There are an abundance of microbreweries in the US providing outstanding choices. I was in a store earlier this week that probably had 500 different brews. The little store at the bottom of the hill sells beers that are not nationally known but do much to putting paid the idea that all American beers are crap. Bobby, you have one of the best breweries around near you that the LImeys and Canucks have probably never heard of, just north of Lake Pontchartrain.
I agree. Great beer isn't hard to find here. In addition to the microbreweries, many states allow brew pubs that have the kettles in the same room as the bar. Hard to go wrong with Sam Adams Lager as well. Really good.
Normally, seafood joints far from the coast are bad idea but there is a place in Plano, Tx called Fishmongers. They serve an absolutely amazing dish called "blackened Pontchartrain". I usually order a Stella or a Yuengling if on the east coast.
And Jeff, when you finish putting the feed bag on Trux, point him towards Louisiana for some immersion into Cajun/Creole cuisine. A run through New Orleans ought to do it, then up the North Shore for a fact-finding trip to the Abita Brewery. https://abita.com/#
In my travels I veer towards the small family run eateries away from the tourist routes. Go where the locals eat (barring chain co's) In Spain we went to a tiny taverna with plaster flaking off the ceiling where one man was waiter, chef and entertainer. We had the best paella ever.
I agree. When traveling, we avoid chains as much as possible. We try to find restaurants that serve what the area is famous for and if they have a local brewery, I order a beer made there. I don't go to New Orleans looking for bar-b-q and don't get seafood if I am in Tennessee. If you make it to Louisiana, be sure to try some boudin (pronounced boo-dan, almost as though it is one syllable). That is some fine eating. I got some, along with some other delicasies at Bergeron's, on the left bank of the Mississippi at Baton Rouge. Bobby, tell him how to pronounce it, cause it aint ber-za-rons
I am more than willing to accept that there is good food to be found in the USA if you know where to look, and certainly in peoples homes. If I accepted all the invitations to stay and have a meal that I have received over the years I could eat well for months. I have had excellent fish in San Francisco, superb crab, lobster and clams in Annapolis and a very superior Chinese meal in Richmond Virginia. I miss the little family run café where you do not need the menu. Order soup, omelette, salad, local speciality and it will be freshly made and excellent. It will be slow though. Mike
Back in the'70s I used to make Maryland chicken with corn fritters - it was a popular dish at the time. I still often make corn fritters. One of our neighbours spends half the year in the US of A. They're both very large, (in all directions) but he says he likes going there because it makes him feel small and slim.
Is there an American equivalent to British black or blood pudding? I have found versions all over Europe and Quebec. What about offal such as liver and kidney?
Toki, Different parts of the US have different cuisines depending on where the original settlers come from. I know that in Pennsylvania they have a strong German tradition which includes the good old black pudding, various sausages, brawns, haslets etc. The Pennsylvania Dutch were in fact Deutsch. Mike
I had to look up what British black/blood pudding is and it sounds like what the Pennsylvania Dutch call scrapple. It's pretty good. Scrapple - Wikipedia
Not really an equivalent Black pudding - Wikipedia or the French call it Boudin Noir more global examples - Blood sausage - Wikipedia
