All Guinness Blonde sold in the US is brewed there. Their specialty brewery is super cool and had a bunch of great stuff when I toured in this winter
In 1972-1973 my family lived on Vinalhaven and lobster was cheaper than hamburger
Yes I am! And square hamburgers are all wrong, too.
You’re just lucky I’ve held my tongue about Cincinnati Chili. 
^^^ I’ll meet you half way and agree “no” to square hamburgers. 
^^^ Ok. biting tongue
Let me check in as maybe the only New Englander who can’t stand lobster, except insofar as it’s proof that enough butter will make anything taste good…
It was a joke; tough crowd! My fond college pizza memories were of Pizza Bob’s down the street from my dorm in Ann Arbor.
It took me years to like New Haven pizza; finally discovered their white pizza - with garlic and broccoli; not a seafood eater. The line at Pepe’s was always too long so we would go to The Spot. Basic Pizza in San Diego not only serves New Haven style pizza, but they also ship in Foxon Park sodas. Husband says the pizza is pretty decent but not the original.
Personally I think hamburgers served on toast is wrong. (See Louie’s Lunch in New Haven, the alleged inventor of the hamburger sandwich.)
I guess it would be tricky to toss a square pizza crust, which could be why people don’t consider square pizzas legit. My husband has never been comfortable with square cut pizza, but I like the inside pieces without crust. Isn’t it wonderful that there are so many options!
There are no inside pieces on a square Detroit style pizza. Not a pizza for you.
I love Louie’s. It was a real treat to go there when I was little and we would go downtown, And I believe it is where the hamburger sandwich was invented. Library of Congress believes it, too.
We are Sally’s people. We had a special table just for us every Sunday night. We didn’t have to wait in line. I have never been to Pepe’s/The Spot. That would be blasphemous!
YESSS!!! I worked at Pizza Bob’s in the mid-70s while in college there. Such a fun time!
You must have been in West Quad?
We used to eat at Naples Pizza in New Haven in the 70’s.
Regarding pizza, much prefer NY style than Chicago deep dish…
Come south for:
fried chicken and waffles (and yes, they serve that together)
Sweet tea
Kristy Kreme donuts hot off the rack
South Quad for two years, then an apartment on State Street for two years. I worked at Delta Restaurant/Pizzaria for one semester, and the Student Union fancy restaurant for two semesters. But I graduated just before you were there.
Krispy Kreme. Not kristy. Argh autocorrect.
@ThisNameNotTaken I’m not a native New Englander, but I’ve lived here for 37 years (longer than I’ve lived anywhere else) and I’m not a huge fan of lobster either. I eat it with lots of butter and prefer stuff like lobster mac and cheese.
On the other hand, I love clams, bay scallops, scrod, striperd bass, and even bluefish (my husband is a serious recreational fisherman and we eat lots of bluefish).
The funny thing about “Chicago Style” pizza is that while deep dish is unique to Chicago, I would say it’s not really what people in Chicago typically eat. Growing up we never ate deep dish, but a thin crust pizza where the crust is MUCH thinner than the more chewy New York pizzas. And usually cut in squares too. As I got older I learned to appreciate deep dish, but not the kind that’s all dough. Good deep dish is cooked in a cast iron pan and the dough is usually somewhat buttery with lots of toppings and cheese. NOT all dough.
I’ve always wondered if lobster mac & cheese extended beyond the Northeast.
Back in the late 80’s I got into an argument with a professor at my southern school when I told him McDonald’s served lobster rolls where I lived at the time. He refused to believe it.
Who invented making pizzas on flour burrito crusts? Because that’s what I really like and what we make at home to indulge ourselves. Flour burrito crust, mild salsa sauce, and toppings of our choice. Mine are sliced tomato, mushrooms, onions, green peppers, spinach, and cheese.
I like stuffed crust pizzas too, but the “pizza crackers” made from thin crusts are really, really tasty and healthier for those of us who are prone to diabetes since they have less bread. I learned about doing them from my mom and med school lad - both in areas of NYS. But using a burrito crust seems like in would have come from the SW somewhere. Anyone know?