Get our free newsletter
Something about the nature of the Web, it doesn’t like to look back. It’s sort of a deeply ingrained, Orpheus-like fear that if we glance briefly over our shoulders, we’ll somehow forever miss the latest post on Wonkette or DCistor, hell, even Prince of Petworth and our entire future will be blacker than Bernie Madoff’s heart. No, the Web is all about the new, the now, the bacon. This morning, Y&H is breaking ranks and serving up a few older posts to review some of America’s great regional foods.
- Civil Eats explains why Northern California doesn’t have a regional cuisine. Y&H thinks Washingtonians should pay attention.
- Smokin’ Chokin’ and Chowing with the King visits Rosangela’s to roll out Chicago’s other style of pie: tavern-style pizza. Y&H suspects he could actually eat two of these slices without the aid of Tums.
- Skoolie’s blog thinks vacationers should take their heads out of Mickey’s ass and try some of Central Florida’s regional foods. Well, she wouldn’t use such crude language to describe America’s favorite mouse. But Y&H and Carl Hiaasen would.
- The Northstar Chronicle lays out the three dishes that Minnesota has contributed to “world cuisine.” One has become so famous that its name now describes your favorite kind of e-mail.
- Cooking with Herb St. Absinthe explains the difference between Cajun and Creole cuisines.
Photo by inuyaki