Paige Enjoy your stay in the states. Thirty years ago there were large differences in the food available in the US and the UK, today much less so. The immigrants to the US brought the European foods with them and these remain popular. Now the restaurants in the UK provide the same specialties in addition to traditional British food dishes. Some items which have some difference from what is available in the UK are: The Chesapeake crab cakes and blue crabs already mentioned. Beef is served much more frequently and the cuts of meat are thicker. Basically while you are here give a NY strip or Porterhouse steak a try. The highest end steaks, such as an 8oz filet mignon appear to be the same in both countries. While pizza is popular in the UK, the American deep dish pizza is worth tasting but I would suggest one of the better pizza chains for this as it varies in quality from restaurant to restaurant. Since you will be heading south along the east coast of the US see if you can find grits, a side dish served with every meal in the southern portion of the US. Southern fried chicken Try an American hot dog for lunch. Being from Chicago my taste runs to putting everything on the dog and bun but ketchup. Look for a sign for Vienna hot dogs at a small hot dog stand. Also for lunch try an American cheeseburger, be careful in that you want a good or great hamburger restaurant as the quality varies and you don't need to come to the US to experience a McDonald's hamburger or cheeseburger. Corn on the cob. An American side dish frequently served in the summer and frankly a part of our culture. While you experiencing America you might order a slice of apple pie, not much different than in the UK but is an icon of American culture. The lobsters and oysters will be different to what is usually served in the UK. If you like these you may give them a try. Be prepared for restaurant portions significantly larger than what you are use to. Good luck and enjoy the stay. Marty Campanella Bay Pelican KK42

On 8/18/2011 6:46 AM, Marty Campanella wrote: <snip> > Corn on the cob. An American side dish frequently served in the summer and > frankly a part of our culture. <snip> Agreed- with one immutable condition: don't get it in a restaurant. It will be yesterday's or older corn- mushy, starchy field corn fit only for pigs or the morbidly obese who are only eating it to get the butter and salt slathered on top anyway. The ONLY way to get corn-on-the-cob is FRESH. Time from stalk to table must be measured in single digit hours, the lower the number, the better the corn will be. If it's not fresh, don't bother. Fresh corn served with hot fresh crabs and beer. A Chesapeake Bay staple! Don't be timid, ask when the corn was pulled, and INSIST on the crabs being fresh. NEVER accept re-heated or chilled crabs. They should come from the steamer to your table. Locals know which spots serve crabcakes that are mostly filler, and the ones that serve the real thing. Whatever area you find yourself, don't hesitate to post a note on the list, you'll likely find a T&T lister who'll be thrilled to entertain, myself included! cheers! -- Steve Sipe Solo 4303 "Maerin" Middle River, MD