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Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger
This is what's called a Luther Burger. Paula Deen isn't original or even very good. And she endorses Smithfield, a disgusting producer of industrial pork products. Please don't give her any more publicity than she already has.
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.
Best Fried Chicken in Boston?
I've been told it's coats, been making to make a pilgrimage there...
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'New York Times' Starts A Wine Club
Doesn't the WSJ already do this?
Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger
This is what's called a Luther Burger. Paula Deen isn't original or even very good. And she endorses Smithfield, a disgusting producer of industrial pork products. Please don't give her any more publicity than she already has.
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.
Best Fried Chicken in Boston?
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.
'New York Times' Starts A Wine Club
They are just white label wine clubs. The companies get a per member/per month cut, but have nothing to do with wine club. They don't pick the wines or deal with anything else. They just cash a check once a month...
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.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Grilled bluefish and Alaskan King Crab Legs at the Lobster House on City Island, Bronx, NY.
Linguine with shrimp and lobster in an alfredo sauce, or just about anything else on the menu, at Artie's Steak and Seafood Restaurant on City Island.
Stew Leonard's Manhattan Clam Chowder prepared at home and any fish I grill work too.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
my favorite summer shore food is atlantic blue crabs! we lived on hilton head island,s.c. and would take our small boat up into the creeks, sit all day "fishing" for crabs with chicken necks on a string. once we had plenty we'd rush home to steam them with wine, beer and old bay seasoning- then the fest would begin! man it just don't get any better!!
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Steamed lobster at a simple, inexpensive restaurant anywhere in the New England region, right on the shore.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Fried clams from one of the North Shore joints: Clam Box, Farnham's, Essex Seafood, Kelly's. (I like Woodman's less.)
Steamer clams and lobster boiled in seawater in a dockside shack along the Maine coast north of Portland. I won't disclose my favorite, since it's already difficult enough to park there.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Any type of fish prepared any way
Cook the Book: 'The Summer Shack Cookbook' Giveaway
The best shore food is any fish, bivalve, or crustacean that you catch yourself and have on the table a short time after.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Anything we grill outside the little cabin on the water we rent each year on Bailey Island, Maine.
Cook the Book: 'The Summer Shack Cookbook' Giveaway
A dozen Cherrystones on the half shell pre-polution days on the way to Beach Haven
Cook the Book: 'The Summer Shack Cookbook' Giveaway
clam chowder from ivars
Cook the Book: 'The Summer Shack Cookbook' Giveaway
and from any where that offers it. Besides that, I loved Red Snapper from Sensi in Las Vegas
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Seared ahi tuna! Can't get enough of it, definitely with wasabi
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Husband and I went to Hilton Head, SC for our honeymoon -- the crab claws overflowing everywhere were unforgettable!
Cook the Book: 'The Summer Shack Cookbook' Giveaway
Plain steamed lobster, at a clambake in Maine!
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Doesn't the WSJ already do this?
https://www.wsjwine.com/discovery_offer.aspx?promo=2033001