Off topic: New England foods | Page 2 | The Boneyard

Off topic: New England foods

UcMiami said:
I actually think this is a different variety, but no doubt similar - there are hundreds of different varieties of sweet corn and quite a few with the same sort of mixed white and yellow kernels - the three most often seen here in NE are some variety (no idea which or if there are more than one) all yellow kernel, silver queen, and butter and sugar. Of course who knows what any farmer actually plants and we may be assuming butter and sugar when it might be some other similar variety. Below link is more than you ever wanted to know about corn!:

List of sweetcorn varieties - Wikipedia

en.wikipedia.org en.wikipedia.org
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Words fail me. I like corn. I'm sure I prefer the better varieties. Unfortunately, I have to settle for what is available.

Yes, the term butter and sugar was used in NJ as well. White corn was generally just called white corn.
 
Sifaka said:
View attachment 76298

If you live in New England,you are likely familiar with Hood dairy products, including milk, cream, and ice cream. I first experienced H.P. Hood ice cream as a college freshman. It's ok, not great. The founder's offspring and their offspring were graduates of the college.

So what? you ask. Well, as loyal alums, those old grads provided that all of us undergraduates could eat as much Hood ice cream as we pleased, at no charge, gratis, free! As typical hungry young men—co-education hadn't yet arrived—we were more than happy to accept that generosity.

It may not have been the finest ice cream, but when you are running over a hundred miles a week in cross country practice, it sure was appreciated. I consumed lots and lots of Hood ice cream, and still lost weight.

View attachment 76299
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When i first saw a reference to Hood milk years ago , i just assumed it was the milk they sold in impoverished neighborhoods in certain parts of the country. Silly me :oops:
 
triaddukefan said:
When i first saw a reference to Hood milk years ago , i just assumed it was the milk they sold in impoverished neighborhoods in certain parts of the country. Silly me :oops:
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first reaction: that's it? that's what u got and bring to this noble conversation of our autochton sustinence? that's it?!?!
second reaction: ok, that's kinda funny...
 
When we moved from CT to central Florida 5.5 years ago, we wondered if some of our favorite foods would be here in the South and would they past the taste test. It took some time but yea, we found New England food.

Corn - it's corn on the cob season right now. Saturday and Sunday was white corn. Last night was butter and sugar. One of the nice things about were we live is a farmer's market every Monday and Friday. Fresh veggies every time.

Italian - took a while but found two really great Italian restaurants. Both are family owned and operated.

Pizza - we found a really good one after about 2 years. Nothing fancy as restaurants go but the food is so damn good. And not just the pizza. In our community, we have many, many "northerners" who complain that there is no good pizza in our area.

And seafood. Well here we have an advantage. We have my wife's grandmother's recipe for for Rhode Island Red chowder and clam cakes. We order Kenyon's clam cake mix, store it in the frig and make it when we want. Going to make some "chowda" with clam cakes next week. Now is the time with corn on the cob in season. There are seafood suppliers in the area so we can get clams. The seafood suppliers are close so I can drive and get not only clams, but steamers, sea scallops, large size shrimp and wild salmon - all fresh. And the big plus, Celebration Town Tavern is about a 35 minute drive for us. True New England/ Boston seafood. Their sister restaurant is Kelly's Landing in Boston. They have the best whole belly clams. The place is always packed - 7 days a week!!! And I always have a nice cold Sam Adams - on tap in a 20 ounce glass!!!!
 
My ex-husband was stationed in Groton at the Sub Base when we first married. We lived in Groton for a while, then Ledyard, then Groton again. (My son was actually born at Lawrence and Memorial in New London). First time I ever had clam chowder was at New England Clam Chowder at Crystal Mall in Waterford. LOL. I'm sure that wasn't exactly a gourmet introduction to clam chowder but I actually liked it. :D

Boy. Just thinking about that one single, seemingly inconsequential, moment in my life is taking me on a serious stroll down Memory Lane.
 
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roast turkey.
luv, luv, luv that stuff. have it all the time. having it tonite, slow roasted on an outdoor fire, if the dang wind calms down a bit.
they're thankful for it too.

thanksgiving.jpg

(pro tip: and while they're as common as raspberries, treenuts, clams, and bears around these parts, don't go out and whack one in the yard, cuz they don't taste as good as the store bought stuff. i ain't too fond of the local, backyard, free range eggs either. they don't come with an expiration date.)
a cryin shame, i tell u. a cryin shame.
 
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huskeynut said:
When we moved from CT to central Florida 5.5 years ago, we wondered if some of our favorite foods would be here in the South and would they past the taste test. It took some time but yea, we found New England food.

Corn - it's corn on the cob season right now. Saturday and Sunday was white corn. Last night was butter and sugar. One of the nice things about were we live is a farmer's market every Monday and Friday. Fresh veggies every time.

Italian - took a while but found two really great Italian restaurants. Both are family owned and operated.

Pizza - we found a really good one after about 2 years. Nothing fancy as restaurants go but the food is so damn good. And not just the pizza. In our community, we have many, many "northerners" who complain that there is no good pizza in our area.

And seafood. Well here we have an advantage. We have my wife's grandmother's recipe for for Rhode Island Red chowder and clam cakes. We order Kenyon's clam cake mix, store it in the frig and make it when we want. Going to make some "chowda" with clam cakes next week. Now is the time with corn on the cob in season. There are seafood suppliers in the area so we can get clams. The seafood suppliers are close so I can drive and get not only clams, but steamers, sea scallops, large size shrimp and wild salmon - all fresh. And the big plus, Celebration Town Tavern is about a 35 minute drive for us. True New England/ Boston seafood. Their sister restaurant is Kelly's Landing in Boston. They have the best whole belly clams. The place is always packed - 7 days a week!!! And I always have a nice cold Sam Adams - on tap in a 20 ounce glass!!!!
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kinda hard to approve a post with 'rhode island red chowder' innit, but i did anyway.
i blame the new yakkers and their first entrance into Newport for that abomination. nuthin more than vegetable soup with a few quahogs tossed in so they could feel local. posers.
 
ClifSpliffy said:
kinda hard to approve a post with 'rhode island red chowder' innit, but i did anyway.
i blame the new yakkers and their first entrance into Newport for that abomination. nuthin more than vegetable soup with a few quahogs tossed in so they could feel local. posers.
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I get your reaction - BUT - grandmother's recipe is anything but vegetable soup with quahogs tossed in. Now I have to find the recipe. I will return to post.
 
huskeynut said:
I get your reaction - BUT - grandmother's recipe is anything but vegetable soup with quahogs tossed in. Now I have to find the recipe. I will return to post.
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I have had the Rhode Island Red, which, as advertised by the restaurant, was essentially a mix of Manhattan and New England Chowders. While it was quite tasty, my wife only eats Manhattan Chowder and I prefer New England. That said, since it is almost impossible to get Manhattan here in Tucson, I have often gotten it when traveling.

There is a local variety of chowder in Saint Augustine, FL that we had on a trip years ago that was positively wonderful, but this many years later I don't remember the details. Not New England style.
 
ClifSpliffy said:
roast turkey.
luv, luv, luv that stuff. have it all the time. having it tonite, slow roasted on an outdoor fire, if the dang wind calms down a bit.
they're thankful for it too.

thanksgiving.jpg

(pro tip: and while they're as common as raspberries, treenuts, clams, and bears around these parts, don't go out and whack one in the yard, cuz they don't taste as good as the store bought stuff. i ain't too fond of the local, backyard, free range eggs either. they don't come with an expiration date.)
a cryin shame, i tell u. a cryin shame.
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'having it tonite, slow roasted on an outdoor fire,'

yep. tasty. backslaps all around.
the scene: 4 adults, outdoor.
the menu:
one bird, 12-14 pounds, oil and buttered, salt, black pepper, rosemary. stuck on a pole, placed over wood fire. turned whenever sumone walked by.
couple of big bags of tortilla chips, dumped onto a sheet pan. liberally covered with scamozz and provolone. splashed with olive oil, then salt, black pepper, thyme. put into hot oven turned off, 15minutes before chowtime.
couple of heads of iceberg, block chopped.
bowl of cukes, half cut chopped.
bowl of garlic stuffed green olives.
dressing- mayo and ketchup, some pickle juice, touch of lemonjuice, dried garlic and onion powder, salt, and white pepper.
large hacking french knife, plates and bowls, napkins, silverware.

here, cut urself a slab, grab sum cheesed tortillas, and a bowl of salad.
pitchers full of ice water.
dessert. drakes apple and cherry pies. it's amazing how many people say 'they never buy them' yet seem to enjoy them quite a lot when they're there. amazing.
 
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HuskyNan said:
In reading the descriptions more carefully, I notice the article neglects to mention that Louis’s is the originator of the steamed hamburger, which seems to be specific to New Haven county.

Oh, man, I miss my grandmother’s rhubarb pie, made with fresh rhubarb from the garden. If you guys want it, I’ll share her hermit recipe with you. @JRRRJ

The failure to mention Shady Glen is astonishing! Fresh peach ice cream! Yum yum!
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The steamed cheeseburger originated at Ted's Steamed Cheeseburgers in Meriden.
 
cancontent said:
Never heard of corn on the cob with sugar before. Is it as simple as combining the butter and sugar or is there a trick to it? And would brown sugar work better than refined? With the Canadian long weekend coming in a couple weeks, I'd like to try it with the ribs I plan on cooking.
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My mom would put a little bit of sugar in the water when she boiled her corn on the cob.
 
ThatCG1801 said:
My ex-husband was stationed in Groton at the Sub Base when we first married. We lived in Groton for a while, then Ledyard, then Groton again. (My son was actually born at Lawrence and Memorial in New London). First time I ever had clam chowder was at New England Clam Chowder at Crystal Mall in Waterford. LOL. I'm sure that wasn't exactly a gourmet introduction to clam chowder but I actually liked it. :D

Boy. Just thinking about that one single, seemingly inconsequential, moment in my life is taking me on a serious stroll down Memory Lane.
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I'm hungry, now...specifically for the Lobster Pot in P-Town.
 
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And here this old southern fella was thinking that chowder was all the same. Must have got the wrong township when I tried it.
 
KnightBridgeAZ said:
I have had the Rhode Island Red, which, as advertised by the restaurant, was essentially a mix of Manhattan and New England Chowders. While it was quite tasty, my wife only eats Manhattan Chowder and I prefer New England. That said, since it is almost impossible to get Manhattan here in Tucson, I have often gotten it when traveling.

There is a local variety of chowder in Saint Augustine, FL that we had on a trip years ago that was positively wonderful, but this many years later I don't remember the details. Not New England style.
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So here is the Rhode Island Red Chowda recipe. We are the third generation to make it this way.

Finely diced salt pork
Chopped yellow onion
White potato
Tomato puree
Clams
Paprika
Clam juice
A little water
Salt & Pepper to taste.

We live about three hours from St. Augustine. Been there a few times. Never had any chowder in any of the restaurants there.
 
i had a very strong suspicion that it was local, and part of the fabric.
'The company was founded by Gail Borden Jr., in 1857 in Connecticut as "Gail Borden Jr., and Company." Its primary product was condensed milk.'

Borden's Dairy. that's what was the well known brand around fairdale county. i get this stuff from contact highs with pops and grandad. great grandad used to drive the buckboard from the dairy and apple farm in Easton down to Bridgeport. lots of tales aboot milk. and drunk cows.
Bordens1.jpg

their last retail ice cream place, in Lafayette, Louisiana.

now, im gonna fix a bowl of ice cream. Friendly's Royal Banana Split, my fav. choc with nuts, strawberry with fruit bits, and banana with fudge, on sale from shoprite, $2.50.
i'll add some cherry jam ($4 for a 2 lb pail at ocean state! from Poland or somewhere), and some smuckers fudge.
hey! smuckers also feels ol timey local. i wonder...
 
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no on smuckers.
'The company was founded in 1897 by Jerome Monroe Smucker, a Mennonite from the small agricultural community of Orrville, Ohio, about 45 minutes south of Cleveland.'
but, he did have early success with selling apple butter, which i really like.
and, 'With the exception of a few crab apple varieties, apples are not native to North America. During the early 17th century, apple seeds, buds and small plants came to the American colonies from Britain. Soon the colonists covered New England with apple orchards,' sooooooooo,
apple butter and other apple stuffs, a New England food.
apple brown betty,
apple fritters,
apple sauce,
hard cider,
apple dumplings ....


aaannnnnd, since mr burbank invented the 'russet' potato in Massachusetts, im tossing that one into the 'local' food category.
tasty.
 
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pasta e fagioli.
beef braciole. brajule!
(for those playing along at home, always use bottom round for this. top round just stinks, for any purpose.)

they even sell these as 'takeout' in the supers. that's aboot as local as it can get.
 
huskeynut said:
So here is the Rhode Island Red Chowda recipe. We are the third generation to make it this way.

Finely diced salt pork
Chopped yellow onion
White potato
Tomato puree
Clams
Paprika
Clam juice
A little water
Salt & Pepper to taste.

We live about three hours from St. Augustine. Been there a few times. Never had any chowder in any of the restaurants there.
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You in Orlando?
 
Don't know about “Southerners” (That includes people in Mass. and points south:cool:) but in northern NE fish chowdah is one of the basic food groups. Haddock is the standard, but you may substitute cod or another firm white fish.

Here’s the recipe from Helen's in Machias.

Ingredients​

  • 4 tablespoons unsalted butter
  • 1 medium-size onion, cut into 1/4-inch cubes
  • 4 cups water
  • 2 medium-size russet potatoes, peeled and cut into 1/4-inch cubes
  • 2 1/2 - 3 pounds skinned fresh haddock, cut into 1 1/2-inch chunks
  • 2 cups heavy cream
  • 2 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried dill

Instructions​

In a 5- to 7-quart pot over medium-low heat, melt the butter. Add the onion and cook, stirring often, until translucent, 6 to 8 minutes. Set aside.

Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.

Add the fish to the potato liquid and simmer until the fish begins to flake, about 10 minutes. Remove the fish with a slotted spoon and add it and the potatoes to the cooked onions in the larger pot. Stir.

Slowly add the potato/fish broth and the heavy cream to the onion/fish/potato mixture. Stir well. Add the salt and white pepper; then add the dill. Simmer gently over low heat for at least 15 minutes, stirring occasionally. Serve hot.

source: Helen's Haddock Fish Chowder


For best flavor, let it sit overnight before eating.
I've been making something very similar for years, but with fish stock rather than water. Never had a complaint.
 
triaddukefan said:
@Beemer :)

Any New England Foods you would recommend? ;)
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Hey @triaddukefan after reading this thread I think my fellow Yankees have pretty much nailed down the best New England foods :)

I myself am very partial to good seafood, for me there is nothing like fresh boiled lobster, steamed clams & mussels. I also love haddock & fluke, usually baked. No sauces, juices or butter. Just give me the fish and I'm happy.

And yes, butter & sugar corn on the cob cannot be beat. Again, no salt & no butter for me. I'm a purist that way.
 
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