Camille Ford, host on the Travel Channel's Food Wars, tells us about some of the most celebrated dishes and restaurants that
have defined a few cities in particular.
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Camille Ford Eat the Country's Largest, Most Famous Food Dishes
Audra Lowe: We’re going to talk about food wisdom and I'm talking about food on Travel Channel’s Food Wars. Camille Ford takes a viewer on a coast-to-coast adventure every single week just to find the country’s ultimate food showdowns.
Camille: Let the Food War begin.
Audra Lowe: Well, today she’s here and telling us about some of the most celebrated dishes in the restaurant that have really define a few cities in particular. Good to have you here, Camille.
Camille: Thank you. Good to be here.
Audra Lowe: What fun job you have. That was great.
Camille: Oh my gosh! I mean listen, you get to wear pretty clothes and you get to have your pretty hair but I can eat food all over the United States.
Audra Lowe: Exactly and then you’ve gone to a lot of cities where you set all the food just is not good at all and or is it all good to you?
Camille: Okay, so there’s definitely cities seem like oh really --
Audra Lowe: Yes.
Camille: Like that’s incidence to eat. I'm not really fan of Buffalo wings.
Audra Lowe: You're not?
Camille: I know I know it’s so un-American of me.
Audra Lowe: Of all the food that you eat, you don’t really like the Buffalo wings?
Camille: And but what so funny is when I went to the two places in Buffalo in New York I couldn’t stop eating them.
Audra Lowe: Really?
Camille: I was like I'm eating the 300-pound guy in the corner. It’s like don’t go wings is like papa I love.
Audra Lowe: See it’s all about the experience though and in the experience itself, you went to New Orleans. We’re going to talk about the po' boy sandwich. Is that what’s called?
Camille: It is called the po' boy, not the poor boy, right but the po’ boy.
Audra Lowe: Po’ boy?
Camille: Now, you got this from the South.
Audra Lowe: His from the South originally and he’s got his own theory and a lot of people do why the name came about but I don’t know if you know.
Camille: The sailors are on strike, the guys would come back in and they needed something cheap.
Audra Lowe: Right.
Camille: And they needed something that didn’t cost a lot of money because obviously they didn’t have a lot of money and at the time shrimp was consider the poor man’s food.
Audra Lowe: Really? Opposite of it now.
Camille: Right, and so it was consider the po’ boy because it was just plain old white red and mayonnaise and some shrimp which is what you know people with the lower income would have to eat.
Audra Lowe: That’s interesting. See, so daddy you’re right. You are correct on that.
Camille: Is that right? Is that the thought?
Audra Lowe: That’s what he said. Yes.
Camille: Nice. Good job dad.
Audra Lowe: Okay, let’s move on to Philly because we got to talk about the cheese steak obviously when we talk about Philly. Now, one of the places that you highlighted we actually went there and lime was wrapped around the building.
Camille: You got to -- which one you got to Pat’s?
Audra Lowe: Yes, went to Pat’s and it was good. It was worth it, too. So, what do you have to tell us about that?
Camille: What is you have at Pat’s?
Audra Lowe: It just regular old cheese steak but I realize that you have to order the certain way and if you don’t know how to order they can tell you.
Camille: That’s true so did you do it, did you remember?
Audra Lowe: I had no idea whatsoever but something with the cheesewiz the wiz it has something.
Camille: You got to say cheesewit.
Audra Lowe: Cheesewit. Yes.
Camille: Which means onions, you know all the different toppings, the salt, the peppers, all the certain they’re going to put on.
Audra Lowe: Right, okay.
Camille: So, the thing that I think is most interesting about the Philly cheese steak is that the Philly region makes up for I think three quarters of all cheesewiz sales in the United States.
Audra Lowe: What? Because there was one in every corner seems like --
Camille: There’s like 2000 at one point in Philadelphia like cheese steak.
Audra Lowe: I had no idea but it’s mouth watering. It’s very, very good. You’ll like it. Now, let’s move on to Chicago. The deep-dish pizza, the home of the deep-dish pizza.
Camille: Right. Now, this is a Food Wars. The deep-dish pizza obviously it’s not -- I mean we all have deep-dish.
Audra Lowe: Right.
Camille: You know is that really thick, delicious, buttery crust but the thing is we don’t realize as it started with this huge family feud that dad worked for Uno’s which is the original. But the son served his own restaurant Lou Malnatis and the dad did not stop working at Uno’s even though his son started to compete in restaurants.
Audra Lowe: Really?
Camille: And the son was like “Come on dad, please come with me.”
Audra Lowe: Yes.
Camille: He’s like, “No, this where I started, this where I'm going to end.”
Audra Lowe: Oh my God, really?
Camille: So there’s like a huge Chicago deep-dish everywhere.
Audra Lowe: And obviously deep-dish Chicago end and defend pizza here in New York?
Audra Lowe: So, big difference there. Okay, let’s move on to Kansas City. We’re talking about barbecue and jazz, right?
Camille: Two words, burnt ends. Do you know what that means?
Audra Lowe: Burnt ends?
Camille: Burnt ends.
Audra Lowe: Usually misses my hair.
Camille: Usually, we’re going to start with the flat iron.
Audra Lowe: Exactly.
Camille: No, it is the end part of all the ribs, of all the meat, the juice kind of drips in that general direction but it also means that it was high heat. It’s kind if synching a little bit. So, it’s super juicy, super crunchy, go figure and very, very flavorful because everything drips down. So, if you get a sandwich full of burnt ends you are going to be in jazz heaven.
Audra Lowe: I am just loving you. We got to hang out more because you had to tell me all the food I can’t eat, how about that? Thank you so much Camille.
Camille: Why can’t you eat?
Audra Lowe: You know we don’t eat in TV. We don’t eat anything at all. Nothing.
Camille: And this is why I'm wearing Levi’s jeans and a flannel and you are in charge of a gorgeous media.
Audra Lowe: I live through you. That’s all. Well, make sure to watch Food Wars Wednesday night on the travel channel. Thank you so much Camille.