Milkshake terminology
Yep, It's Frap in Boston. Comes from the French word "To Beat".
My other favorite Boston word is "tonic" which means, soda.
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I've been told it's coats, been making to make a pilgrimage there...
Cook the Book: 'The Summer Shack Cookbook' Giveaway
I live about 10 minutes from the original Summer Shack in Fresh Pond. And I like their basic clam bake, complete with a hard-boiled egg.
Responses to Comments by samablog
Milkshake terminology
Frappes (fraps) are drinkable. They are not supposed to be "any milkshake or malted must be served a) with the straw standing straight up."
A New England "frappe" and a RI "cabinet," as I understand them, need not becoffee flavored. They are ice cream, syryup and milk, what the Flatlanders call a mikshake. A milkshake is New England is milk and syrup without ice cream, which is apparently unknown in the Great Middle.
Lastly, in New England, a "plain" soda is an ice cream soda without ice cream, that is, milk or creamm syrup and soda water. The term "soda" in the 50s and earlier never referred to carbonated soft drinks - they were all ":tonics."
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Lobster rolls are the best!
I like mine just about anywhere on Block Island.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
My Favorite is an "oyster burger". Fried oysters with a spicy mayo. It rests on a bun with lettuce. It is similar to a Po' Boy for this region. You can find it along the Northern Oregon coastline. Especially good in Cannon Beach.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
I love to go to Chauncey Creek in Kittery ,Me for a order of steamed clams and a 2+pound lobster for my birthday
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Steamed blue crabs with a load of Old Bay anywhere on the Chesapeake Bay.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Never been to the Jersey shore. But I spent several summers in New Bedford and the end of summer clam bake was the best! Fare caught that very morning and cooked on heated rocks! It fascinated me and I couldn't wait for the end of summer to stuff myself.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Y'all make those clams and lobster rolls sound so tasty! Here on the other side I go for the fresh King Salmon. It's so easy to fix all the costal restaurants do a good job. Or just go down to the docks and buy one from that days catch right off the boat and take it home. The salmon from the cold Alaskan waters is too lean for my taste--I prefer the fattier central California fish. And as for crabs, the early season Dungeness crabs are mighty hard to beat.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Whole belly clam rolls on the shores of anywhere in Maine.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Clams in any form--fried, on the half-shell, in chowder, on pasta--go the distance in augmenting any oceanic experience.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Here's another vote for fried clams (especially after a day on the beach). And after that, pretty much anything cooked on the grill.
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