Perception....

... When I lived in New England I loved whole belly clams and lobster rolls(they even had them at McDonald's up there). It would be great if someone offered them here locally...

I was there over Mem. weekend (New England, not McDonald's) and they even have lobster rolls at Panera now.

I think it is law here in Maine, there has to be lobster roll on the menu or you could be anywayah chummy.
wink:

Wow, this is so typical of Louisville's xenophobia.

If I see a Bolognese sauce on a menu, I want it to taste like Bolognese sauce. I do not want it to be some Kentucky interpretation of Bolognese sauce.

If some one has "New York Cheesecake" on their menu, I want it to taste like "New York Cheesecake."

If a restaurant has New England clam chowder on its menu, I want it to taste like New England clam chowder.

And if a restaurant in New York City has Louisville grits and shrimp on the menu, I want it to taste like grits and shrimp from Louisville!

You all need to stop being so darn defensive!

[Robin Garr]

Wow, this is so typical of Louisville's xenophobia.

Nice generalization, Phil.

You all need to stop being so darn defensive!

Us all? How many in this long thread agreed with the original poster?

PG-

Xenophobia? And you think yourself an educated man while totally missing the point. Joke's on you, pal. And you don't seem to have a hometown.

[Robin Garr]

By the way, Phil ...

And if a restaurant in New York City has Louisville grits and shrimp on the menu, I want it to taste like grits and shrimp from Louisville!

Just for the record, shrimp and grits is an iconic dish of South Carolina's Low Country. It's a wacky coincidence that Jack Fry's Chef Shawn Ward created it here in the '90s, and it became so insanely popular that dozens of Louisville chefs have borrowed it, re-invented it and made their own creations. Now you could certainly call "bistro-style shrimp and grits" a new Louisville tradition. But if "authenticity" is important to you, you need to go someplace like Beaufort, S.C., to enjoy the original in its own time and place.

Sally,
I don't have a home town? The joke's on me? What are you talking about? Listen, if you want to be critical at least write with a modicum of sense.

Robin,
You have been rather acerbic as late towards my posts. Did I piss you off personally regarding a particular issue?

[Robin Garr]

Robin,
You have been rather acerbic as late towards my posts. Did I piss you off personally regarding a particular issue?

Phil: Absolutely not! I'm puzzled, though: You choose an acerbic online persona that invites debate. Should it surprise you to receive responses in the form of debate? There's absolutely nothing personal in my response. I've enjoyed meeting you, enjoyed sparring with you. But I would respectfully suggest that a thin skin is an odd accessory to bring to a discussion that you've made robust.

Maybe a little off point(at least as far as where things have come to) but really the best part of getting something "authentic" is travelling and getting the full experience, A craft beer always tastes better at the brewery, a ny/chicago pizza will always taste better in their respective cities and so on and so forth. That does not mean that we can't enjoy those foods in other cities but something will always be lost in translation. For example; in Virginia beach cheese steak sandwiches are pretty big and on quite a few menus and some of them are really good, but they are not the same as going to Philly and gettin the real deal. Nothing wrong with that. People in the U.S. are so used to getting whatever, whenever that we have lost the seasons. People(in general) want everything to be exactly the same everywhere. Welcome to Antiseptic America. We need anarchy in the streets, get yo asses outta the chains. Eat what is in season and enjoy the food, not everything is meant to be judged can't it just be good.

Robin,
Usually, even when you are sparring or being critical, you have a "Solomonesque" approach to your writing. Perhaps it's my perception, but in the past few weeks your responses to me have an "unlike Robin" edge. I expect it of myself as I am an angry, caustic, ugly New Yorker who doesn't even live in New York anymore. You are the wise, erudite leader of this forum who accepts all with an even hand. Aren't you the Dalai Lama of Louisville?

[Robin Garr]

Aren't you the Dalai Lama of Louisville?

Some days Dalai Lama, some days Pol Pot. It depends.

Aren't you the Dalai Lama of Louisville?

Some days Dalai Lama, some days Pol Pot. It depends.

!! ROFLMAO!!!

Personally, although I like having the option of trying other types of regional foods, I'd prefer it if the best was in their hometown/state/country, whatever. I agree with JThompson, and many who have expressed that part of the food is experiencing from where it came. I'm from a small town in WV (well, that's the only size town they have in WV), and have semi-roots in other towns from the area via my parents. For years, I had no idea that the whole world didn't eat pizza rolls, and a lot of people around here had no idea what they were! I grew up on them, and considered it a staple in everyone's diet. With Oliverio peppers, of course. (Marsha might know what I'm talkin about!) Once I realized how unique it was to WV (at that time, anyway), I was sad when I would see someone try to duplicate it here. I'd rather just go 'home' and get them, the way I remember them. Or try to make them myself.

And the best Sicilian pizza I have ever eaten is Pizza Place Pizza on Dudley Ave. in Pburg. It's the only thicker style pizza I have ever loved. I wish I could ship it to all of you! Run by a true Sicilian and his family for years. Crispy goodness on the bottom, spicy pepperoni. I love that I can only get it there.

I guess it just comes down to what you grew up with, and is very much a comfort food type of ideal. Just my 2 cents.

Eat what is in season and enjoy the food, not everything is meant to be judged can't it just be good.

Here, Here. Not every dish has to be dissected down to a shopping list or a region. Enjoy what you have ordered/ made and look forward to the next time when it may be made differently depending on who is in the kitchen. We all seem to enjoy food of all varieties, and that is why there is vanilla and chocolate and butterscotch sauce and mmmm sprinkles and oh yea whip cream.