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From: rcj@burl.UUCP (R. Curtis Jackson)
Newsgroups: net.cooks
Subject: Re: A new question: regional cookery
Message-ID: <369@burl.UUCP>
Date: Thu, 3-Nov-83 19:46:14 EST
Article-I.D.: burl.369
Posted: Thu Nov  3 19:46:14 1983
Date-Received: Sat, 5-Nov-83 20:02:48 EST
References: <697@ihuxl.UUCP>
Organization: Western Electric, Burlington, NC
Lines: 34

Most people (including the Eastern Airlines 'Review' flight magazine)
will tell you that Stamey's Barbecue in Greensboro, NC has the best
barbecue anywhere.  I tend to disagree, but it is DAMN good.

Gulf Coast: >Shrimp spaghetti at Frenchie's in Ocean Springs, MS
	>soft-shell crab po-boys (submarines to some,
	hoagies to others) at Lil' Ray's Po-boys anywhere
	along the MS Gulf Coast
	>Begnets (sp?) and Cafe du Monde coffee at the
	Cafe du Monde in the French Quarter in New Orleans
	>fried crab fingers at someplace on the beach in Destin, FL
	(sorry about that one)

Memphis, TN is supposedly the rib capital of the world.  Again, I
disagree with the ratings given to restaurants there such as The
Private Eye and (hmmm) the walk-down place adjacent to the Peabody
Hotel (can't remember the name right now).  If you want DRY ribs,
go to one of these places.  If you want good greasy flavorful ribs,
go almost anywhere in the southeast portion of Memphis.

The best steak in the world:  McClintock's on the Coast Road in Morro
Bay, CA overlooking the bay and famous Morro Rock.

Well, I've certainly rambled on enough.  Two last strange ones from
Florida:  smoked lisa (smoked popeye mullet), and breakfast there
can often consist of cold fried fish fillets from the night before
covered with pancake syrup.  Sound bad?  What about glazed ham,
lamb chops with mint jelly, syrup that gets on your sausage and bacon
when you eat pancakes, etc.  It is a nice contrast.

-- 

The MAD Programmer -- 919-228-3814 (Cornet 291)
alias: Curtis Jackson	...![ floyd clyde ihnp4 mhuxv ]!burl!rcj