Talk:Cuisine of New England

message: Please try to fit in a mention of Old Bay Seasoning.  On the west coast of the US, we've never heard of this stuff.  I was surprised when the Northeast, and ordering french fries, to be asked, "you want regular or old bay"? ike9898 17:58, May 31, 2005 (UTC)
:Old Bay Seasoning is really used in and around the Chesapeake Bay, especially for seasoning steamed crabs and vegetables, in fine restaurants and also at home.  Old Bay is also known for its excellent crab, tuna and salmon cake mixes.  Only in recent years have Old Bay seasonings become popular in New England.  
:Each region of the United States which has seafood as part of everyday life uses different seasonings.  In New Orleans, for example, Zatairains, a food company native to New Orleans, is the primary commercially-available seafood seasoning, particularly its seafood boil seasonings and packaged seasonings (mixes) for crab, tuna and salmon cake mixes.  A major flavoring ingredient, which New Orleanians call, "seasoning" and is found in the Zatairains seafood mixes, is clam juice. — Preceding unsigned comment added by 69.3.85.41 (talk) 01:04, 25 November 2005 (UTC)
replies: text: While I love me some Old Bay, it is not typical of New England.  As the Wikipedia article for the stuff makes clear, it is produced in Maryland and is most associated with that area, in particular it's use on boiled Chesapeake Bay Blue Crabs.  So, although it's great stuff, it's not really appropriate to be listed in this article on New England. -- Friejose (talk) 21:33, 18 December 2008 (UTC)
thread_title:  Old Bay 

message: Much as I love Farmington, Moxie has nothing to do with the town. It was originally created in Lowell, Mass (as a patent medicine) but it has gained much more fame from Lisbon Falls' Moxiefest. Due to that, I'm not sure which location to use. ~ RagingZangetsu 02:23, 26 February 2007 (UTC)
thread_title: Moxie

message: If I trust the Corned Beef and Cabbage wiki article, then this dish is not of Irish heritage, and New England boiled dinner, to my personal and referenced knowledge, is much more than corned beef and cabbage. --Dumarest 12:01, 2 April 2007 (UTC)
replies: text: There's also corned beef and dandelion greens...--75.68.233.187 16:26, 25 August 2007 (UTC)
replies: text: There's also New England Boiled dinner made with ham instead of corned beef. Chefette1313 (talk) 03:04, 30 March 2008 (UTC)
thread_title: New England boiled dinner

message: I added Cabot Creamery to Vermont staples, since I think it epitomizes the Vermont dairy industry as much or more as B&J. Especially since it's won so many cheese awards.--Sailor Titan 16:27, 25 August 2007 (UTC)
thread_title:  Cabot Creamery 

message: I miss in the article any mention on Bell's Seasoning "The William G. Bell Co. Since 1867". A blend of rosemary, oregano, sage, ginger, marjoram, thyme and pepper. jmcw (talk) 08:54, 31 January 2008 (UTC)
thread_title:  Bell's Seasoning 

message: It's not called a sub in reference to subway. It's called a sub as a shortening for submarine. Subway took their name from the northeastern slang for a sandwich, not the other way around.
Edited to remove that.  —Preceding unsigned comment added by 67.165.67.32 (talk) 20:33, 24 June 2008 (UTC)
thread_title:  Subway 

message: Is this legit? Is it still extant? Or was it famous only in colonial times? Any sources possible? — Preceding unsigned comment added by 209.6.216.65 (talk) 06:59, 18 December 2008 (UTC)
thread_title:  Portsmouth Orange Cake 

message: I think the mention of scrod should be removed from the list of typical foods.  It's served in many restaurants, yes, but most natives won't eat it--it's pretty much restaurant slang for "junk fish." — Preceding unsigned comment added by 96.233.24.88 (talk) 18:10, 22 August 2008 (UTC)
replies: text: Hey, man, don't dis' the poor man's cod. --71.235.239.166 (talk) 23:32, 28 October 2009 (UTC)
thread_title:  No Scrod 

message: Before McDonalds straightened everything out, if you ordered a "milkshake" in northern Vermont (I can't speak for the rest of NE), the waitress would take a glass of milk, and spoon in some ice cream. There were no blenders! If you wanted what the rest of the country called a "milkshake", you had best order a "frappe!" McDs, of course, has changed all of this and the distinction is lost today. Student7 (talk) 12:46, 29 April 2010 (UTC)
thread_title: Frappe vs milkshake

message: The problem with entering "any food/beverage production place with an article" is that the article could be jammed with, essentially promo WP:PR links. Smuttynose is a local microbrewery, perhaps barely known in NY outside of New England.
But whatever. The links should be for chains/food producers that are known elsewhere than New England. Within the region is insufficient. Smuttynose shouldn't really be there IMO. Student7 (talk) 02:34, 25 May 2010 (UTC)
thread_title: Smuttynose

message: An editor correctly asked for a citation about Vermont having the "best" maple syrup. I could not find one. I am "pretty sure" that there is a higher percentage of "grade a fancy light" syrup produced in Vt than anywhere, but not sure where that gets me for this article. A bit obscure, even if I could find ref. Please replace claim if you can find a citation. Student7 (talk) 20:44, 9 January 2011 (UTC)
replies: text: I used to make maple syrup. The grades have nothing to do with the quality, per se. It's about color and consistency. Some people prefer darker syrups, which are by definition not "Grade A." It will be hard to find an unbiased "best" reference, considering that maple syrup is not something that many people feel passionate about. On the other hand, there is probably something to be said for per capita production being higher in Vermont than elsewhere, and for the fact that Vermont has special laws protecting the naming and branding of maple syrup. (The state's in the process of suing McDonald's for using the expression "natural maple syrup" on a product that is not, by Vermont standards, maple syrup.) --TimothyDexter (talk) 00:52, 10 January 2011 (UTC)
thread_title: Maple syrup

message: The editor may be correct about hoagies not being used in the area generally, but there several shops named (and selling) "Hoagies" in a rural area in northeastern Vermont, of all places. Not a trendy section of NE! Not sure where they got if from. Philadelphia? Wow. I don't know. Long ways from there. Student7 (talk) 23:09, 4 February 2011 (UTC)
thread_title: Hoagies

message: This page could do with more photos?  — Preceding unsigned comment added by 203.126.210.99 (talk) 06:55, 20 October 2011 (UTC)
thread_title:  Photos 

message: The White Horse Tavern in Rhode Island has been operating as a pub/restaurant since the 1600s. How factual is the claim that the Union Oyster House is the oldest?
http://www.whitehorsenewport.com/about/history/ — Preceding unsigned comment added by 66.66.231.29 (talk) 22:33, 18 November 2014 (UTC)
thread_title:  Union Oyster House the oldest restaurant in the country? 

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thread_title:  External links modified 

message: Excuse me, how does one talk about cuisine of New England without a mention of Dunkin Donuts??? Theclownfromit (talk) 00:29, 16 September 2020 (UTC)
thread_title:  Dunkin Donuts 

message: Surely by now we have all learned that "the first Thanksgiving" as the myth is told, with Pilgrim immigrants cordially inviting local citizens to sit down together for a meal is absolutely not at all how it actually went down. This myth has been dispelled for a long time now. So why is it still in this article? 203.71.145.200 (talk) 07:56, 11 February 2022 (UTC)
thread_title:  The Thanksgiving Lie? In 2022?