{"id":424,"date":"2011-03-02T15:00:57","date_gmt":"2011-03-02T15:00:57","guid":{"rendered":"http:\/\/philonfood.com\/?p=424"},"modified":"2023-03-13T17:15:47","modified_gmt":"2023-03-13T17:15:47","slug":"america-again","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2011\/03\/02\/america-again\/","title":{"rendered":"America again"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-424 gallery-columns-2 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/philonfood.com\/wp-content\/uploads\/2011\/03\/florida_sunset1.jpg'><img width=\"150\" height=\"150\" src=\"https:\/\/philonfood.com\/wp-content\/uploads\/2011\/03\/florida_sunset1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/philonfood.com\/wp-content\/uploads\/2011\/03\/bbq.jpg'><img width=\"150\" height=\"150\" src=\"https:\/\/philonfood.com\/wp-content\/uploads\/2011\/03\/bbq-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>Another trip the States, and another inch or so added to the waistline.\u00a0 (More on healthy diet another day&#8230;)\u00a0 We went back to New York and New Jersey to see family again, but also took a few days out to head south to Florida.\u00a0 Here\u2019s some foodie highlights.<\/p>\n<p>BBQ in Brooklyn: Dan &amp; Dominica took us to the Fette Sau in Williamsburg, Brooklyn (which translates as \u201cfat pig\u201d in German).\u00a0 They have a giant \u201cgas-and-wood-fired smoker\u201d which can barbeque large amounts of meat at a time &#8211; the upshot is that they can char-cook large quantities of big joints of meat for the many hungry punters.\u00a0 It\u2019s informal with long wooden benches and you just go up to the counter where they cut you what you want from large joints of meat &#8211; beef rib, pork belly, brisket and the like, all prepared with distinctive rubs.\u00a0 The pulled pork shoulder in particular was pretty special.\u00a0 As was the larger selection of bourbons and rye whisky which Dan and I had to sample.\u00a0 There is a smokey atmosphere which I thought that added to experience, but after a few hours not everyone agreed!<\/p>\n<p>Conch and Key Lime in the Keys: We spent most of our time in Florida around the Keys.\u00a0 Conch (the large sea mollusc) &#8211; pronounced there as \u201cconk\u201d &#8211; used to thrive off the keys and was a food staple even before the Europeans arrived in America, but now it is rare around the Keys.\u00a0 Saying that you can\u2019t avoid eateries that have conch fritters on the menu &#8211; these are imported these days.\u00a0 Interesting to try but nothing special to be honest.\u00a0 But what we did overdose on was Key lime pie.\u00a0 Key limes are a variety particular to the area, yellow in colour.\u00a0 We had at least a piece of pie each day in the Keys, including at the recommended Kermit\u2019s in Key West and frozen chocolate covered Key lime pie on a stick.\u00a0 The debate seems to be whether or not to include meringue on a pie &#8211; but ether way, the one place we went to where they drizzled some Key lime juice over what was otherwise a very sweet desert seemed to get the balance about right.<\/p>\n<p>Jersey Gems: We were introduced a fast food chain called Elevation Burger.\u00a0 It isn\u2019t your regular fast food joint &#8211; their burgers are made from organic beef, fries cooked in olive oil, and the rest of the menu sounding rather virtuous.\u00a0 I figure if you\u2019re going to fast food in the US, may as well do it somewhere than cares more about the food than the fast.\u00a0 Also as part of the last part of our trip, a highlight must be the morning that Ken did a couple of large plates of pancakes &#8211; straight out of the pan, light, tasty and perfect with some Vermont maple syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another trip the States, and another inch or so added to the waistline.\u00a0 (More on healthy diet another day&#8230;)\u00a0 We went back to New York and New Jersey to see family again, but also took a few days out to head south to Florida.\u00a0 Here\u2019s some foodie highlights. BBQ in Brooklyn: Dan &amp; Dominica took [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/424"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/424\/revisions"}],"predecessor-version":[{"id":558,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/424\/revisions\/558"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}