Thoughtfully presented and filled with the sort of down-home regional flavor that makes road travel so interesting, it was all I could do last weekend to finish the program before strapping on my own helmet for a taste of some diner cuisine.Ahhh! Anyone who watched the series knows that Alton didn’t sugar coat any of the less-than-spectacular meals that he tried while on the road (i.e. pig’s feet, brain sandwiches), but it’s interesting to see a “local” disparaging the area’s food. He did have positive things to say about breakfast, though. His biggest gripe seems to be a lack of a discernable identity (or flavor):
That's where everything went all pear-shaped, as chefs like to say.
But here in Western Pennsylvania, there really doesn't seem to be any unique regional cuisine to cheer about.Although Seate’s travels were not as successful as he would have hoped, we think that Alton Brown would have been thrilled. The true message of Feasting on Asphalt was not that this greasy spoon or that pancake joint is so great. Rather, it was about the preservation of a way of life that eschewed cookie-cutter chains in favor of locally produced food cooked by people who put their hearts into the dishes. And that’s what Mike Seate set out to find.
In fact, after sampling food from at least a half-dozen roadside diners, I'm convinced that the use of spices and ethnic flavorings has been outlawed in this state under penalty of law.
Labels: Alton Brown