Rochester Cuisine

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Re: Rochester Cuisine

Postby Matt » Mon Jun 18, 2012 8:45 am

Hot sauce, Boss sauce, Lafrois Sauce
All sauces they serve up at diners and grills in the region.
You can't even buy Lafrois at retail.... its purely food service... and I have tasted it on BBQ beef sandwiches at nearly a dozen diners across Rochester.
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Re: Rochester Cuisine

Postby Kelly » Wed Feb 26, 2014 2:42 pm

Why You Should Absolutely Eat Something Called A 'Garbage Plate'


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If you ask someone from Rochester, NY, what a Garbage Plate is, they'll probably make you eat one. Although the name isn't particularly appetizing on its own, you should know that the word 'garbage' here refers simply to abundance and variety, and there is no actual garbage involved. Imagine being in college, after a few too many celebratory drinks, rolling into your local greasy spoon, and asking the waitress for "one of those plates with all the garbage on it." That's how the Garbage Plate was born.

Garbage Plates are the number one reason that hangovers barely stand a chance in Rochester. They consist of a foundation of baked beans and macaroni salad with either home fries or French fries. On top, a choice of two: cheeseburger, hamburger, red hots, white hots, Italian sausage, chicken tender, haddock, fried ham, grilled cheese, or eggs. The crown jewel on this mountain of food: onions, mustard and Nick's signature hot sauce -- which is a ground meat chili like you'd get on a Michigan-style Coney dog. There are varying opinions on how to eat a Garbage Plate, but the conventional wisdom is that it should be done quickly, with plenty of ketchup.

Although there are many different garbage plates in Rochester, and variations across America, the general agreement is that the garbage plate was invented at Nick Tahou Hots.

The rest with pictures here:
http://www.huffingtonpost.com/2014/02/26/garbage-plate_n_4854514.html
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Re: Rochester Cuisine

Postby Matt » Wed Feb 26, 2014 3:24 pm

I never met anyone that admitted to actually enjoying a garbage plate. I'm convinced it's all pride talk.
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Re: Rochester Cuisine

Postby cbobcat49 » Wed Feb 26, 2014 3:54 pm

I never met anyone that admitted to actually enjoying a garbage plate. I'm convinced it's all pride talk.


*raises hand* :)
What lies behind us and what lies ahead of us are tiny matters compared to what lives within us. ~Henry David Thoreau
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Re: Rochester Cuisine

Postby Kelly » Wed Feb 26, 2014 3:55 pm

Never had one. Probably never will.
What I CAN say is that after being exposed to the show Man v. Food for the first time - Rochester should be ashamed that this is the food they are most proud of. Sure, all the dishes featured on there are a glutton's delight - and surely filled with a full 6 month calorie allotment in one meal - but they are a lot more interesting and presented way better than that pile of garbage.

Crap. Now I'm hungry.
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Re: Rochester Cuisine

Postby Matt » Thu Feb 27, 2014 10:14 am

Rochester/Buffalo/Syracuse cuisine, to me, just seems like the shit you get at carnivals.

There was an "Upstate" restaurant (and oyster bar) in the East village that I passed by last week. I didn't see why it would be called "Upstate"
Despite having a map of upstate... and Roc/Buff/Syr/Utica/Alb stuff all over, the menu... predominately seafood? ummm
http://upstatenyc.com/eat/
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Re: Rochester Cuisine

Postby Matt » Thu Mar 20, 2014 11:52 pm

The selection here has grown quite a bit over the years

https://www.nystyledeli.com
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Re: Rochester Cuisine

Postby Matt » Sat May 10, 2014 8:47 pm

Watch on youtube.com
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