Most chefs that I’ve met will eat almost anything. They’ve got good taste, but that doesn’t mean that they’re picky. Even if it’s bad, they’ll try anything…because you just don’t know until you try. Furthermore, while professional chefs may eat and cook well now there’s still a good chance a little bit of fast food or microwave mac and cheese is comfort food.
In honor of these foods, here’s the quick roundup of some of the not-four-star but tasty foods I came across on vacation.
Vacation was kicked off at the Norwalk Oyster Festival, where I convinced myself to finally give oysters a try. To ease myself into it I ordered some fried oysters, which taste like generic fried seafood I suppose. Yummy! Next I tried a raw one , and well – I just can’t do them. After spitting out my first, last, and only raw oyster I headed back to the fried oyster booth and got another. Also, tartar sauce is pretty good. Why haven’t I tried that before?
The Marchiano’s Calzone. I’m not entirely sure this is actually a calzone, but it’s calzone-like. Sunday mornings living in the East Falls & Manayunk neighborhoods of northwest Philadelphia were some of my favorites because of this thing. After a typically obnoxious Saturday night on Main Street we’d wake up and walk down the hill to Marchiano’s Bakery for one of these delights, and wander on home in time to catch the football game. I don’t even want to begin to analyze the nutritional values of this (or lack thereof) but it’s the definition of comfort food. Unfortunately, I’ve never tasted anything like it.
The entire time we were in Montreal, we kept meaning to try Poutine. According to our trusty guidebook, “The legend is that sometime in 1957 a customer walked into Le Cafe Ideal…and asked owner Farnand Lachance to add a handful of cheese curds to his order of [fries and gravy]. He shoved the result in front of his customer and muttered “Quel poutine” – which could be roughly translated as “What a mess.” ” Finally, on the last evening of our stay we went down to the Rapido diner on the corner for a fresh plate of poutine, and were pleasantly surprised. So surprised and delighted that we nearly cleaned the plate.
After tasting them and deciding I liked them, I mentioned to Greg that it was just like cheese fries, but with gravy on them. He reminded me that it wasn’t the gravy that originally made the dish strange, but the addition of the cheese – which I’m still having a little trouble understanding.