hipquest's Profile
What to put with my smoked pork
scuzzo, as a Southern girl well versed in the art of teasing I knew what you meant by "mean" but I'm not going to "cough it up".
PS, there might be something spicy, like cayenne.
What to put with my smoked pork
I'm not trying to be mean but you've got to understand the "sauce wars" :). If you're in Charlotte in September come for Charlotte SHOUT! the weekend of Blues, Brews and BBQ. DH and I will be entered under the name Van-der-Que.
PS, I'll give you hints, Peaches and garlic, with an alcohol (not bourbon) liquid.
More CH demographics
It certainly does not help that demographic that a mani/pedi salon as well as BofA atms are located right by the "line".
More CH demographics
rfneid, I just returned from SF. We were there last week when it went from freezing to heat wave. You live in a beautiful place but as I've gotten older I've learned to appreciate "yearning". Y'all have some lovely vegetables but not close to what we get "in season". That juicy, meaty tomato we get in the summer is incomparable; watermelon ripened on the vine OH MY GOD; sweet Queen corn, yum!
Sorry, can you tell I'm ready for summer?
We'll be back in the SF Bay area in mid-fall, I can't wait! The hashbrowns at Sears are still calling to me.
More CH demographics
Candy, if you would ever like to try another brand of grits I suggest Nora Mill in Helen, GA. Their speckled grits are my favorite. I actually prefer them to Anson Mills but I do love Anson Mills.
In response to Rachel Ray thread
Mr Taster,
While I agree with your point on environment shaping ones taste (to a point) I do think the comment "The vast majority of non-Korean and non-Japanese Americans will likely find Gyu-Kaku an exciting and exotic change of pace from the regular Red Lobster/Applebee's/Friday's/local diner rotation." is quite off the mark, particularly the"...Red Lobster/Applebee's/Friday's/local diner rotation." portion of your comment. While those of us who are unable to live in city such as LA do not have the experience you do with Asian and other cuisines it does not make us unadventurous nor "Chain Slaves". There are actually very good to exceptional restaurants all over the country.
I'm not from anywhere in the Midwest and feel sorry (in a nice way) that the availability of seafood is limited and/or expensive. Does that make those in the Midwest unaware of seafood? Of course not, but if one is spending quite a bit on a meal most go with what they know or have a host such as yourself to foot the bill if they do not care for the preparation.
I think if you removed this portion of your post, "The vast majority of non-Korean and non-Japanese Americans...". It would appear less aggressive to most of us "non-Korean and non-Japanese Americans."
Sincerely,
hipQuest
More CH demographics
I'm 39 and can't remember a time I did not love food and the dining experience. I'm from a small town in Georgia and grew up with the most wonderful produce, fresh meat and fresh milk (nothing tastes better on Fruit Loops!) All of the women in my family were/are excellent cooks.
To rfneid: Good Spoon bread is so different but the same from cook to cook I doubt you will ever find any as good as what you remember but you can have fun trying!
What to put with my smoked pork
Apricot IS good. My husband and I created an Apricot based sauce for our BBQ that is very good but I'm not allowed to share. :(
What to put with my smoked pork
I've never used frozen but I don't see why not. You may have to adjust cooking times a bit. Please let me know if you try it so I can freeze some mangos for future use. Thanks!
What to put with my smoked pork
Thanks! I'm going to try some adding ginger next time.
Decreasing size of packaging for store bought ice cream.
Interesting post. The weight is less and the companies that "inflate" their ice cream cause it to get freezer burn and ice crystals much, much faster causing inedible ice cream after just a few days of opening the container. Yuck!
What to put with my smoked pork
Mango Bourbon sauce-I don't have a recipe it's just something I throw together. A bit of olive oil, heated through, fresh minced garlic (to your taste) sauteed til golden and fragrant; deglaze pan with bourbon and add 1 cubed mango; cover and simmer about 10 minutes and add more bourbon (again to your taste) and cook an additional 10 minuets. Let cool a bit and mash or puree. I like it spicy so I add cayenne and/or fresh, minced hot peppers for the last 10 minutes. This is also good on shrimp and chicken.
Corn meal, grits, canned corn, and corn chowder
Spoon bread and corn chowder. Fried grits and/or Corn fritters- http://www.recipezaar.com/187069 covered w/corn chowder.
dinner menu for picky gourmets
"That being said, I never met a meat-eater who doesn't love a roasted chicken!"
Consider yourself as having met one. :)
Requiring credit cards to confirm resos: is this common in SF? [moved from San Francisco board]
dolores, I agree with you but I frequently set up client dinners for my husband and they do deserve some consideration, as you pointed out, for an event of 10 to 20 people.
Requiring credit cards to confirm resos: is this common in SF? [moved from San Francisco board]
The big deal is I could clearly see the book as could any other patron. And keeping up with who has a hand written number of my card helped AMEX find and prosecute the person who stole my number last year when we were in California.
Wine Glasses as a Host(ess) Gift?
We received one of the most thoughtful gifts from a "regular" to our parties. An inexpensive plain crystal set from Costco and each glass was filled with something-Reese's minis, orchids, pretty tea towels. They knew some other "regulars" frequently broke glasses and I found the gift so thoughtful and unexpected I nearly cried. I never expect anything other than the company of friends but WOW!
If you've got good friends a heartfelt gift should be appreciated by any host(ess) and never looked at for "deeper meaning".
dinner menu for picky gourmets
Don't be afraid of Asian food. I, too, hate cilantro but have found that basil, flat-leaf parsley and/or pea shoots can be acceptable substitutes.
When I cook for new friends my first meal is always a "mixed" grill-steak, shrimp, scallops and chicken; a simple (but yummy) rice or potato dish; a fresh green veggie(asparagus, beans, peas, etc); a salad w/homemade dressings; bread and for dessert-pound cake served w/assorted berries, sauces and whipped cream.
Requiring credit cards to confirm resos: is this common in SF? [moved from San Francisco board]
My concern is with the security of my CC info. After the 1st time I was asked for a CC#, I was quite upset to see it written in the reservation book by my name. I have since given my info only by fax. I need a record of who has my info.
I need advise for lunch in SF
Thanks for the suggestions, I'll report back on what I tried.
I feel so silly, I've eaten at Boulevard before, I remembered the experience but not the name. We'll be eating there again Friday evening.
Any suggestions for Monday night? Thinking of a nice sports bar or at least a place with a TV (for my basketball crazy husband).
I need advise for lunch in SF
Thanks so much, those names will be going into my travel diary. I have no problem eating in the bar and prefer it. I'm that person who can and will have a conversation with the person sitting next to me (only if they are agreeable, of course).
What are One Market and Boulevard like?
I need advise for lunch in SF
I am attending a conference next week with my husband and would love some recommendations for a few good spots for lunch. I like all types of cuisine but hate cilantro. I love wine but would like some non-California choices. Dinners are taken up with entertaining my husbands clients but I've got 3 days to fend for myself, please help me find hidden gems that I can enjoy.
Thanks!
What do you have for lunch at home? (moved from Outer Boroughs board)
Scrambled eggs with a side of a fresh vegetable (asparagus, sugar snaps, carrots, squash, etc.), a bit of cheese and some fresh bread.
I'll echo all the calls of leftovers!
What goes in your picnic basket?
The "main" stuff depends but we always have our picnic basket stocked(and ready to go) with the following-
Salt and pepper
Tabasco
Packets of Dukes mayo, Dijon mustard and spicy mustard
Sharp knife and small cutting board
A couple of garbage bags
Cutlery, plates, plastic wine glasses, and napkins
A tablecloth
A couple of spreaders and some small tongs
When we get home we wash up and restock.
Whole Pig Roast in Wilmington, NC
Call these guys http://www.bqgrills.com/New%20Small%20Cooker%20Page.htm , While they don't cater they may be able to refer you to someone who does. My husband bought our BBQ-mobile from them and they produce a great cooker.
Moore's BBQ in New Bern might be able to help... http://encyellowpages.com/Moore--27s+Barbecue.9.6077074p.home.html
Good luck and have fun!
Chili or gumbo, you have to pick one.
I love Chili-my husband makes the best with steak, sausage, ground beef and fresh peppers that is incredible! No beans for me.
Gumbo is great as long as it doesn't have chicken
Charlotte: 2nd Penguin location?
The owners of the Penguin are very into music and may POSSIBLY be in the ownership group for the bar or are friends with the owners. Not a sell-out at all, hopefully a win-win situation for both places.
The country's best steakhouse?
I also agree that Bern's is great but for my area (kind of) I really like The Angus Barn in Raleigh, phenomenal wine list, excellent AND friendly service (big things in my book), and the steak is very good.
Bringing home food-customs restrictions?
We recently went to Grand Cayman and I took a case of wine with me and had no problems. Packed in a regular wine box and taped up well and then put in the duffel bag I use to bring back all the stuff I seem to acquire. I've brought wine back from France and beer & schnapps from Germany the same way. Wine boxes with the separators can be used to bring back many jarred items.
Best Baked Goods that can be shipped?
Are you looking to buy something to be shipped or idea's for shipping something yourself?
