Canadian Peameal Bacon

Canadian Bacon is a pickled eye of pork loin, and, seemingly has its origins in the work of Wiltshiremen who came over to Canada. Compared to American bacon, it’s: a) a different cut (a lot leaner than American bacons, which are made from pork belly), b) cured in a wet brine, c) not smoked, d) rolled in cornmeal.

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South Carolina Mustard Barbecue at the Roadhouse

In what I’ve come to realize is pretty much a lifelong exploration of this country’s traditional barbecue styles at the RH, I wanted to let you all know that there’s a pair of really good ones on the specials list this week through Thursday. Both have been really well received so I wouldn’t be shocked to see them making more appearances down the road. But for the moment you have a few days to get over there and take a taste of two of the lesser known American barbecue traditions.

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East Coast Clams—Rolled, Raw & Steamed

If the lobster roll is the “king of clam shack offerings” then I’d have to assume that a fried clam sandwich must be the queen. I’ll just have to ask Jasper for his take on the royal rankings but when I talk to him next. But in the mean time, let’s just say that freshly fried clams are worth clamoring for. Whether on a plate with a few wedges of lemon and cocktail sauce, or better still (being the sandwich lover that I am) in the form of a clam roll.

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