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Path: utzoo!linus!decvax!bbncca!keesan
From: keesan@bbncca.ARPA (Morris Keesan)
Newsgroups: net.cooks
Subject: Re: A new question: regional cookery
Message-ID: <263@bbncca.ARPA>
Date: Fri, 4-Nov-83 11:37:48 EST
Article-I.D.: bbncca.263
Posted: Fri Nov  4 11:37:48 1983
Date-Received: Sun, 6-Nov-83 23:26:32 EST
References: <304@ut-sally.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 16

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I think there are two foods which are quintessential to Boston and New England.

    1) Fish (or clam) chowder.  Made with hunks of fish, potatoes, and MILK
	(none of that imitation Manhattan stuff with tomatoes in it), and
	with lots of fresh-ground pepper and melted butter put in at the table.

    2) Indian pudding.  This is more specifically a Boston dish than a New
	England one, and the definitive indian pudding is of course that
	served by Durgin Park.  Indian pudding is basically a concoction of
	corn meal and molasses, cooked and served hot, but this simple
	description can't come close to capturing the flavor.

					    Morris Keesan
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