what part of Charleston will you be living in - what is your neighborhood?? This is a very spread out city/suburb and it will make a big difference in recommendations. This is a driving town - no public transportation worth much.

My main suggestion is go as close to the ocean as you can for seafood - eat local seafood - avoid buying fish/seafood from major grocery stores whenever possible. And in Charleston that is possible in every part of town. Check in with the Aquarium about local fresh and salt water fish and seafood that is not endangered - eat those! Support our local boats - fishermen/shrimpers and our local small farms.

And read Charleston city paper section on local producers, markets, farms etc - it's called 'Dirt' on their web-site. There's no better guide to everything local/sustainable.

Lots more info when we know where you are located.

It won't be the same - how could it be - but it can be _good_.

Do you have a pressure cooker?? If not, can you borrow one?
They are so great - just go buy one.

Drain sauce from ribs, set aside to let fat rise to top.
Slice between ribs, so that they fit into cooker, fill to about 1/2 - 2/3 full. You may have to do more than one batch: don't over-fill the cooker. Skim fat from liquid, add to sauce till yoou have enough to add about 1/2 to 3/4 cup to each batch. If necessary, add unsweeetened coconut milk, mango juice - you get the idea.

Secure top, add regulator on top, Bring up pressure to 10 lbs , cook with 1 or 2 jiggles perminute for about 10 minutes.

Reduce pressure under cool running water, remove top, check meat. If still not tender enough, repeat. Just make sure there is adequate liquid in the cooker.

When tender, drain, return to baking pan and run under low broiler for a few minutes till browned, while you reduce
the sauce to a syrupy glaze. Combine in a nice serving dish.

Serve and smile.

I've done this for friends (and myself) occasionally. Tenderizing is rarely impossible.

Alternately - do the same cooking w/out pressure in a slow cooker, overnight, w/liquid - you'll probably need 8 hrs on low, tightly covered. Then do the same process of broiling ribs, reducing sauce, glaze and serve.
Braising is a forgiving process - I love Molly too.

pressure cookers: the microwaves of the 50s!! I've gone thru many - all pre-1970 models, never a fail.
k

Welcome. I have family from SC that lived in Houston, said it was actually hotter, for more months than Colatown! and we're 'famously hot'.

what part of the area are you in? what are you looking for? what do you avoid?

kariin

Cat

so very sorry to hear about your sister's husband; this is a hard time for your family.

Some information about where you are will help us help you.

What part of the country are you living in?
Do you live in the same town w/your sister? If not -how long is the drive? will you be at her house, a church or other location where you can cook what you bring? How much cooking experience for you?

Any allergies or food likes/dis-likes to be aware of? Many of us here have broad experience and can make suggestions. Some food-related details will make our suggestions more useful. I'm sure others want to help.

w/respect K

Where are you? What do people in your community like - what is fresh and available??

what do your people do after a funeral/memorial service and in days/weeks after a family loss??

Customs vary so much

I agree about tenderloin or any other roast. That is a dish to bring to a gathering where it will be eaten immediately so a tenderloin that can be thin-sliced and served with good rolls or bread for sandwiches is great; even better if you have lots of a thin, au jus gravy (not thick roux-based).

I always bring something to the after-funeral at home/church gathering that can serve many people and will keep a few days refrigerated, plus a casserole/stew in a simple dish that can easily be re-heated (add a note with instructions) in a disposable pan. Then in a week or so, its kind to come by for a visit with something different and new.

Family always needs: sturdy paper plates, cups, napkins etc., beverages, utensils. Even TP and paper towels. And hands-on help. If you know the family well enough to mop and vacume, help wiyth chores, bring flowers, set up a food table, keep track of what people bring in a food record book and answer the phone.

I was raised by the old-fashioned Southern women (church ladies and good-old girls who never set foot in a church) who know how to do what needs doing, almost invisible and no big fuss but everybody gets fed and comforted in whatever way they need. And I have yet to meet anyone that can't be helped with a big pot of vegetable soup, ham biscuits and Aunt Polly's sour cream pound cake.

but if I know where you live I can be more specific.
xxx K

Great advice, all solid from you and sethacke and Gheph.

Second on Kraken - a little harder to get into the parking lot, but Joe Turkley and Alan have a winner there. Huge turnout on Friday/Sat. nights so we go M,Tues, Wed. Or go as early as you can (^ is not too early).

Love Julia's potato pancakes of my dreams. Don't bother with Huller's. They moved location off I-26 but food is so m
mediocre. thank god for the beer.
Anybody get up to Ellie's in Prosperity lately?

k

what part of Columbia will you be in most times? Driving? Familiar w/town or with someone who is?

Check out www.Free-Times.com. click on Dining and then on Bites. Its a guide to restaurants and neighborhoods around town.

I'm dedicated to old-fashioned breakfast at Compton's Kitchen across the river in West Columbia or Crust Bakery just opened (weekdays only) in Rosewood.

Or a messy, fabulous chili-cheeseburger at Mac's across from the fire station near downtown.
Or the sandwiches @ NoName Deli on Elmwood.

Or BBQ @Palmetto Pig.
Or fried chicken @ Docs on SHop Road.
Or a fine dining/white tablecloth, Northern Italian major dinner @ Ristorante Divino (Fulvio Vecchio is a wonderful chef.
Or amazing Thai @ Baan Sawan on Devine near 5 pts.
Or free-form Korean @ Blue Cactus on Greene St. also near 5 Pts.
Or home-style Korean @ O-Bok on Decker Blvd.
Or anything Korean, Malaysian, Mexican anywhere along Decker Blvd. (the Buford Hwy of Columbia).

anyway - where yall gonna be?
k

On April 1 I'm taking my husband to Charlotte for a concert - he knows we are going there but doesn't know why. We have tickets to Belt Theatre @ Blumenthal for 7:30 pm. We will get there early afternoon - go to Farmers Market (off 77 near Tyvola) load up on Asian produce, drive around - go to an early dinner. I have been warned about driving near Blumenthal for an event - especially for someone who doesn't know that part of town at all.

So - My plan is to eat somewhere ethnic along South Blvd, park the car at one of the stops along South Blvd and ride to CTC and back afterwards. Sound OK? Safe to park? Tyvola? Woodlawn? Scaleybark?

I'd appreciate suggestions/warnings from Chowhounds about great places to eat in that area - tickets were expensive so I'm looking for cheaper/affordable ($40 or less for 2). Love all southasian/indian/
latin american/ food - or russia or german or irish. Just no chains or mediocre 'bistro' stuff. and normally prefer small scale over white table cloth. Doan's Viet? Che Gaucho on Old Pineville??

I figure eating and relaxing about 5 - ride to theatre - have a beer near-by, suggestions and then be very very happy: Emmylou Harris, Rodney Crowell and (still can't believe it) Richard Thmpson. Its my V-day present to mi esposa of 35+ years.

can y'all help with the details? many thanks
k

General canned bean recommendation -
drain and rinse beans well, then hold and add after the base of the dish is cooked and simmering. Cook (with beans added) only long enough to blend flavors and heat well.

this means that for chili (example) drain, rinse and hold black or pinto beans while you make a chili base: meat (or not) onions, chilis, cumin, spices and whatever else you use. After this base is well cooked, heat your beans and add to the base and let the flavors blend over low/med heat.

Canned beans are often close to overcooked and sitting in a salty sludge. Even more cooking makes them mushy.
I often cook and freeze my own dried beans (even pre-seasoned but limited salt) and under-cook them slightly. Its as easy as canned. I have an extra refrig w/ a big bottom freezer. But canned beans taste much fresher when they're not in salty sludge and are not mushed.

Adding them after everything else works great : moros y christianos (black beans and white rice); filling for tacos; soup beans and corn bread; N'awlins red beans and rice;
hoppin' john; chickpeas and greens; curried chickpeas; tuscan white bean, kale and sausage.
love my beans.

Love soup w/ham bone here but are your guests Muslim?
Observant or not, many guests would prefer not to have
pork-based dishes. I have relatives from mid-east and often
they do not think to request no pork and of course, a courteous guest welcomes whatever a hostess would provide with gratitude. My SIL has taught me to politely ask and it has helped.

this may be something you've already anticipated, if so, many thanks. for others it may help.
k

Sandy's chili-slaw dog won't let you down :-> have one!

where will you be? Cola is very spread out, so we can help best if we know what days you are
here and where. BBQ? Mexican?? Taco or other food trucks OK ? veggie?

Also, check out the Columbia threads and if you see something you like, ask and we can update you. Heads up - on game days certain restaurants are guaranteed slammed -
the farther away from the stadium you go, better chance of not being packed to the walls.

I'm on board with Baan Sawan and Mr. Friendly. Wander around 5 Points - you won't recognize it. The Vista, too - but it will be jammed on game days.

IReservations somewhere $$ but it might be worth it - the town really will be swamped

Thanks Capitalguy, for the plug for other markets in Columbia. The big, SC Dept of Ag. market, relocated to Hwy 321/I-77 is a big disappointment. The 701 All Local market is great, check out the web site.

Beginning in June, the 'Seeds of Hope' markets you referenced, will open all around the Columbia metro area in church parking lots, community centers, senior centers etc. Farmers (from the Low Country mostly) drive to Columbia with just picked produce. Prices can't be beat and $$ goes directly to the producers. There are also Seeds markets in Charleston Co.

The Ag dept website has a very good listing of all the markets (not only Seeds) in each county in the state. Go to www.agriculture.sc.gov and use the sites search function to look for
community-based farmers markets, then search by county. In Richland county (Columbia) there are 20 Seeds markets and 5 others, including the 701 market.

Summer/fall is much better at the big Ag Dept market but i rarely suggest folks go there. Its just not very good for smaller local producers - serves the interests of the big distributors.
The other state markets are better, especially Florence. And the Ag dept publishes a guide to the 'Certified SC markets' that you can keep or access the web as described above.
thanks and good luck

Ash80753

Bennettsville is slightly north of I-95 and might be out of your way, or not, depending on your time. Please consider the comment about Blenheim's gingerale a nod to its level of hot spiciness, the regular (No.5) is not as hot and its all delicious.

Here's another suggestion - in Mullins: O'Hara's, 123 East Wine St., Mullins (downtown) 843-464-7287. I've not been there but the suggestion comes from a friend just down the road in Nichols. On-line reviews look good. Let us know how your visit goes.
K

ash80753 - welcome,

Not sure about Dillon, but here's a suggestion. Just down the road is another small town : Bennettsville - the restaurant you may like is Magnolia on Main. Traditional and a wonderful breakfast. 224 East Main Street. 843-479-9495

These are both small towns with way too many chain places.

Please pick up Blenheims Ginger Ale while you are in the area. When I go through I try to get a full case - yep, 24 bottles. and i get the Xtra -Hot, but first timers may want to break in with the regular (no. 5). Its available at many locations but the Piggly Wiggly in B'ville carries it. Some northern folks know it from the small ads in the New Yorker.

to learn about Blenheims please go to:

www.blenheimgingerale.com and the New York Times article:

www.nytimes.com/1998/02/05/dining/sip....

Mixed with good bourbon and a twist of lemon or lime, sipped when you're done driving, relaxing on the porch... I use a slice of candied ginger also. For non-imbibers its just fine w/out the spirits. I have some other suggestions but they would take you a little farther away (Hartsville or Florence, Gallivant's Ferry and Conway).

When will you be traveling and what are you seeking?

best wishes, kariin

Hey there 'bill

i'm in Columbia SC where Emil sells regularly at several local outlets (Rosewood Market and All-Local Farmers Market). I have some Caw-Caw sausage in the freezer as we speak. He does a great job, produces delicious meat and is a terrific guy. He's been a driving force behind developing markets and producers focused on local, fresh, healthy SC products - heck he even ran for SC Commisioner of Ag, 'Put Some State on Your Plate' was his theme. His farm is in Calhoun County SC.

There's a nice article on Caw-Caw in the Food issue of Oxford American magazine (summer 2010) and if you Google Caw Caw or Emil De Felice, you'll read more. His hogs are well cared for and taste terrific. Maybe a good bet is to order a roast or some other cuts and see how you like it.

I'm assuming you've been to the website - for others it's www.CawCawCreek.com

Glad to put in a word for a good person and good eating. Let us know what happens.

K