Growing up in Seattle, I didn’t like any salmon EXCEPT Copper River salmon, which can be Sockeye, Chinook, or Coho, but is always extra fatty. Naturally it’s best cooked very simply. But every time I’ve seen it on a menu outside of Puget Sound (and presumably Alaska), it’s deep-fried and heavily sauced. What a waste! So, only order it in Seattle and environs.
Also, I hate to be a rube, but I do think bagels are best in New York City.
You're getting all terroir on us! But I will stan for poultry from outside of the US that's not raised in a factory farm system. It's just more tender and retains a "chicken" flavor my older relatives often talk about, which I thought was BS until recently.
There is a lot of controversy in the UK at the moment over the possibility that we will be forced to accept imports of US factory farmed, chlorine washed, chicken in any post-brexit trade deal.
That would be a shame -- poulet >>> the monstrosity of US factory farmed poultry. I still rely on it as a relatively affordable source of protein, but even the "free range, no antibiotics" product at the supermarket is still not quite right both in terms of ethics and taste.
Deep-fried clams, scallops, and flounder (with fries and malt vinegar, of course) from the seasonal fish stands that open around the Bay of Fundy every summer. The seafood having come directly from the Bay.
Can agree with you on the salmon - outside of the PNW it's just...meh for the lack of better words and hearing salmon being deep fried makes me weep. I'm also thinking of smoked salmon - specifically hot smoke vs cold smoke. I tried cold smoked once during a visit a few years ago on the east coast and I was internally sobbing from disappointment/regretting life choices. Could have been where I ordered it from, but the texture still makes me shudder and it'll be a long time before I can bring myself to try it again. Give me the hot smoked salmon and I'm happy as a clam.
You're getting all terroir on us! But I will stan for poultry from outside of the US that's not raised in a factory farm system. It's just more tender and retains a "chicken" flavor my older relatives often talk about, which I thought was BS until recently.
There is a lot of controversy in the UK at the moment over the possibility that we will be forced to accept imports of US factory farmed, chlorine washed, chicken in any post-brexit trade deal.
Is that something that might actually happen?
Given the position the UK has managed to put itself in I’d say it’s pretty much inevitable at this point.
That would be a shame -- poulet >>> the monstrosity of US factory farmed poultry. I still rely on it as a relatively affordable source of protein, but even the "free range, no antibiotics" product at the supermarket is still not quite right both in terms of ethics and taste.
Cornish pasties are only done properly in Cornwall. Even ignoring the Protected Geographic Indication status, nobody else actually makes right.
Having said that there are some creditable attempts from some parts of the Cornish mining diaspora. Upper Michigan springs to mind.
I didn't know there was a Cornish diaspora. That's very interesting. I want a pasty.
The Cornish pioneered hard rock mining and travelled all over the world to spread those skills. Pasties were originally portable food for tin miners.
Deep-fried clams, scallops, and flounder (with fries and malt vinegar, of course) from the seasonal fish stands that open around the Bay of Fundy every summer. The seafood having come directly from the Bay.
Man, I want to go there so bad. What's the best summer month?
August...the breeze off the water starts warming up...you gotta go. You be my road map to LA, I'll be your road map to Fundy.
Can agree with you on the salmon - outside of the PNW it's just...meh for the lack of better words and hearing salmon being deep fried makes me weep. I'm also thinking of smoked salmon - specifically hot smoke vs cold smoke. I tried cold smoked once during a visit a few years ago on the east coast and I was internally sobbing from disappointment/regretting life choices. Could have been where I ordered it from, but the texture still makes me shudder and it'll be a long time before I can bring myself to try it again. Give me the hot smoked salmon and I'm happy as a clam.
PNWers, such salmon snobs. lol
Darn tootin'! :D