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Considering Heritage Food & Drink In Waxhaw

Figured you had!

I gave the link since so many people look here for new places. These threads become a great resource for road trips. I didn't even know where Waxhaw was...

about 4 hours ago
meatn3 in Southeast
1

Considering Heritage Food & Drink In Waxhaw

For others who aren't familiar with this place:

http://www.heritagefoodanddrink.com/h...

about 6 hours ago
meatn3 in Southeast

how do you store your glasses/stemware?

Bottom up on shelf liner.

about 10 hours ago
meatn3 in Not About Food

Is Anyone else on Pinterest? Let's follow each other!

Nice! Your categories make it so easy to browse.

1 day ago
meatn3 in Home Cooking

Bovinoche

I can't imagine how many pounds of bacon it would take to wrap an alligator!

Apr 14, 2014
meatn3 in Southeast
2

Packaged Mixes, Sauces, Spices & Boxed Items You Use

Frequently used:
Better Than Bullion
Garlic Expressions (it is wonderful for roasted tomatoes)

Once or twice a year:
Lipton French Onion Soup mix for for sour cream dip
TJ's simmer sauces are handy for a quick fix for leftovers
Ghirardelli brownie mix
An emergency jar of marinara sauce for a quick dinner

I used to be able to find a baking bag/seasoning packet by McCormick for Swiss Steak. It tasted just like the one from my childhood. I've found it on-line for packs of 12 but I only crave the dish once every year or so...

I have dozens of herbs and spices.But there are times when a blend is nice. My most used:

pickling spices
crab boil
Pirates Bite (wonderful, flavorful pepper mix with a little kick)
various curry powders
Italian herbs
Herbs de Provence
a number of Penzey's rubs and blends

Apr 14, 2014
meatn3 in General Topics

What would you consider are your 6 essential spices?

To a large extent I'm in agreement. But ground ginger is a great ingredient in baking. I have many cake and cookie recipes where fresh ginger would yield a very different result.

Apr 13, 2014
meatn3 in General Topics
3

What would you consider are your 6 essential spices?

:-)

No problem...if we retained everything we read on CH there would be no brain space left for anything else!

Apr 13, 2014
meatn3 in General Topics

What would you consider are your 6 essential spices?

(small cough) I did!

Apr 13, 2014
meatn3 in General Topics

Date.... ordering seafood?

I take Ipse's comments as tongue in cheek...

Apr 13, 2014
meatn3 in General Topics
1

What would you consider are your 6 essential spices?

Thyme is one of my top herbs! I grow several varieties and use it frequently. I stuck with just listing spices - which was a challenging exercise!

For herbs my top 6 would be bay, marjoram, basil, thyme, parsley and cilantro. Oregano is a very close runner up.

It was tough to leave fennel off of my spice list.

Apr 13, 2014
meatn3 in General Topics

Bovinoche

I have no idea. There seem to be a few changes this year. The venue has changed and I think it has gone from 2 days down to one. Since I knew I wouldn't be attending I haven't followed the details very closely.

If you need contact info send me an email - in my profile.

Apr 13, 2014
meatn3 in Southeast

"Sundays are the Worst"

I've done many types of work and have to say that I love much about being a server. I like the pace, most customers are a joy and it is a pleasure to help provide a nice experience for them.

But no one , absolutely no one wants to wait tables on a Sunday. Several place I worked made it mandatory to work doubles on Sunday because otherwise no one would take the shifts. Because of the campers, the enormous mess to clean up and being run ragged (the first glasses delivered were always empty before the other end of the table's were in place) Sundays were a day of 16 hours without a break and coming home basically in the hole financially. Wednesday nights too - seems to be another big church time for this sort of group.

I've been subjected to insulting personal questions (how will your children be brought up right if you aren't with them in church on Sundays), yelled at when I recited specials which included the mixed drink specials (it's required and I'm not a mind reader) and left many a religious track in lieu of tip.

Not only is the server abused but every other table of well behaved patrons gets short changed in their quest for a nice meal.

Just reading the first page on that site caused me to remember how glad I am that I no longer have to deal with another after church crowd. Upon reflection, Wednesdays actually had worse behavior. The groups tended to be younger adults with small kids on the wild. It seemed that many of the women were SAHM's and were determined to enjoy their night "off duty" to the max. With so much milling around from table to table there were always a few bills that got stiffed. But the Wed. crowd was only for 2-3 hours.

I think my blood pressure just increased dramatically.

Apr 13, 2014
meatn3 in Not About Food
1

Egg entrees for egg haters?

I was the same until about age 16. The only egg related items I would touch were egg foo young (loved it) and French toast as long as it wasn't too eggy.

I'm glad I was eventually introduced to "eggs my Mother didn't make" because now I love them!

Apr 12, 2014
meatn3 in Home Cooking

What is your oldest cookbook?

"Spit as little as possible and never upon the floor"

Still a useful rule!

This time capsule aspect of cookbooks is a large part of why I love them. In this age of inexpensive paper we forget how expensive books used to be. Many households had only a few books if any so the books they did own tended to be packed full of useful information.

Apr 12, 2014
meatn3 in Not About Food
1

Paying it forward

What a sweet tradition they had. This brought tears to my eyes.

Apr 12, 2014
meatn3 in Not About Food

Paying it forward

My ex and I were chatting with a fellow as we all waited in line for a table at a popular breakfast place. We had never been there and the fellow was a regular so we asked about his favorite menu items. Eventually we were seated in a different areas. All in all a very pleasant, totally forgetable exchange.

When we asked for our check the waitress said he had taken care of it and he hoped we had enjoyed our meal. We were struck by the surprise of the gesture. It was such a nice thing to do. We wanted to thank him but he had left. The waitress said he ate there regularly so we wrote him a note of thanks and she promised to give it to him. We did have to scramble a bit for the tip since we had planned on putting everything on a credit card. Luckily I keep some small bills and change in the car just in case!

That mans generosity of spirit has stayed with me. On days when it feels like the world is a thankless place I remember this instance and other gestures of kindness. Most people are good, kind and caring - we just are seldom in a place where we see the actions of strangers in this light. When we are fortunate enough to witness a good turn it just makes the world feel that much sunnier!

Apr 12, 2014
meatn3 in Not About Food
2

What would you consider are your 6 essential spices?

Cumin, coriander seed, nutmeg, pepper (black would be most used - but white & chipotle I use frequently), vanilla bean, mustard seed.

Hmm - guess my choice shows I'm more of a pickle maker than a baker!

Apr 12, 2014
meatn3 in General Topics

Date.... ordering seafood?

He sounds like there is potential! Since his food likes/dislikes aren't an issue for you long term then I'd work it into the conversation as Harters suggested

Apr 12, 2014
meatn3 in General Topics

Date.... ordering seafood?

How much do you like seafood? If things go well and the relationship becomes long term, would you be happy giving up seafood?

Short of the date being highly allergic, I would order seafood if I was in the mood for it. If your date is familiar with the venue then I would thing the potential of seafood was considered.

But I'm at the point where I view discovering strong incompatibilities early-on as a plus. I'd rather find out about them before I've invested much into the relationship.

Apr 12, 2014
meatn3 in General Topics
4

Asheville help needed ASAP

I don't think The Admiral has a private room...given the size of his group and the size and atmosphere of The Admiral the change in venues may have been for the best. I love the place, but from what I recall about the space I don't think it would suit a group of that size.

Apr 11, 2014
meatn3 in Southeast
1

Have you ever lost your cooking Mojo?

Yes - it's had me avoiding the What's for Dinner threads. Reading them made me feel more like a slug rather than inspiring me. Hopefully I can join back in soon!

Apr 11, 2014
meatn3 in Home Cooking

Egg entrees for egg haters?

How about an old style egg foo young? Pack it with veggies and bits of meat and the egg doesn't read as "egg". Nice way to use up all the small bits of this and that in the fridge too.

Apr 11, 2014
meatn3 in Home Cooking
1

Have you ever lost your cooking Mojo?

"It's almost like an emotional barometer -if I have no desire to cook, I know that I'm in bad shape!"

Well said and very true in my case too.

Glad you are starting to regain interest and heal!

Apr 11, 2014
meatn3 in Home Cooking
1

Asheville help needed ASAP

I'll accept one from each of you!

:-)

Glad this worked out so quickly.

Apr 11, 2014
meatn3 in Southeast

Asheville help needed ASAP

A good friend raves about Table and Limones...
Perhaps someone with recent experience could comment on the menus and the capacity?

Apr 11, 2014
meatn3 in Southeast

What cookbooks have you bought recently, or are you lusting after? April 2014 edition!

I've been very happy with the recipes in The New Southern-Latino Table by Sandra Gutierrez. She grew up in Guatemala and the book has accessible recipes covering much of S. and Central America.

http://www.sandraskitchenstudio.com/s...

Apr 11, 2014
meatn3 in Home Cooking
1

What is your oldest cookbook?

My oldest cook book is from 1885, Diet For the Sick. Lots of recipes for various gruel's and mush along with advise on making and administering dozens of different poultices and plasters.

I've never cooked from it. But it was very handy to begin thumbing through looking for dinner inspiration since that would prompt my ex to suggest dinner out!

http://www.biblio.com/details.php?dcx...

Apr 11, 2014
meatn3 in Not About Food
1

Where to Buy Turkish Ingredients in CH/Durham?

Perhaps it was urfa biber? This is a pepper which is sweated during the drying process resulting in a nuanced seasoning. Not very hot, but with a unique flavor and used frequently in Turkish cooking.

I haven't looked for it locally but it is easily found online these days.

Apr 11, 2014
meatn3 in Southeast

Making stock with Chicken Feet [split from LA]

My ratio is about the same. I cook long and slow until everything is off the bone. Comes out great! If I'm short on freezer space I pressure can the excess. The homemade stuff makes everything taste better.

Apr 10, 2014
meatn3 in Home Cooking