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What is your weirdest kitchen experience?

"I think that grabbing a plastic bag in the freezer that you THOUGHT contained some chicken breasts or frozen peas but ACTUALLY contains the fluffy remains of Minnie the Persian is an experience one doesn't soon forget."

some poor kid would be in therapy for decades.
I can see it now, "well honey go grab something out of the freezer for dinner....."

Jun 16, 2015
Lan4Dawg in Not About Food
1

What is your weirdest kitchen experience?

I have been racking my brain and if memory serves did you not have a dead squirrel in the freezer at some point? And that forces the question: does a snake in the towel drawer trump a dead squirrel in the freezer?
Granted you put the squirrel in the freezer and the snake put himself in the towel drawer......":^)

Jun 16, 2015
Lan4Dawg in Not About Food

Spots Along the Georgia Coast?

thx, looking forward to visiting

Jun 16, 2015
Lan4Dawg in Southeast

Spots Along the Georgia Coast?

I have not been but have heard good things about Sundae's on Tybee Island (we plan to check it out when there in the fall) and if you go before then would love a report.
We have been to Skipper's several times and find it good but not necessarily great (service is seriously "hit or miss"). We ate at B&Js but it was so long ago I am hesitant to comment but remember enjoying at the time.
Truth be told we seriously miss Archie's in Darien.

Jun 16, 2015
Lan4Dawg in Southeast

Does anyone know The Farmer's Daughter in Chucky TN?

Why do I immediately think of a Buddy Hackett joke in there somewhere? ":^)

Jun 16, 2015
Lan4Dawg in Kentucky & Tennessee

Biggest, most expensive bullshit at a fine dining restaurant.

Any place w/ an "Iceberg Wedge" for more than $5.00. I saw one on a menu not long ago for $11.95 I kid you not. Seriously? I mean I get food cost and all (I was in the business for a gazillion years) but not even a quarters' worth of lettuce, if they use an exceptional blue cheese (& how many places do that?) add maybe a dollar and perhaps fifty cents worth of accoutrements and virtually no prep time for labor costs so the entire thing runs about $2.00 for the entire deal and that is a high estimate.
Chefs do a little jig whenever some fool orders one of those.

Jun 16, 2015
Lan4Dawg in Not About Food
1

Natchez Updates?

thx, will check them out.

Jun 15, 2015
Lan4Dawg in Central South

Internet Recipes vs. Cookbook Recipes

Thx to both of you. I will give pepperplate a try. As for "smartphones".......despite Fuss' best efforts I am still a luddite when it comes to those. ":^)

Jun 14, 2015
Lan4Dawg in Home Cooking

Berea KY

Understand but as I see it not an excuse and want anyone to whom I suggest a restaurant to know everything about the place--good &/or bad.

Jun 13, 2015
Lan4Dawg in Kentucky & Tennessee

Best restaurants located close to I-75 in Kentucky

See the comments on Boone Tavern in Berea on this thread. It is not far off 75 at all and should be ideal for what you want.

Jun 13, 2015
Lan4Dawg in Kentucky & Tennessee

Berea KY

I will second Boone Tavern. The food was very good and reasonable for lunch (weekday, I have heard it is packed on Sunday). The only issues I had were that service was a bit "hit or miss"--the server was there to the point of hovering when we did not need her and when we wanted something she seemed to get lost) and the place was kind of like a "time warp" (seriously.....MUZAK?) to the point where I thought I should be dining w/ my grandmother.
If you do stop take the time to drive around Berea or better yet wander around the campus and the town for a while.

Jun 13, 2015
Lan4Dawg in Kentucky & Tennessee

Natchez Updates?

bump this back to the top to, hopefully, get the conversation going as we will be in Natchez in September. We are staying at the state park (w/ a kitchen) so will cook unless there is someplace really worth visiting and we will need places for lunch.

Jun 13, 2015
Lan4Dawg in Central South

I-20 Shreveport to Atlanta

We make it a point when traveling in that direction to time our trips so we can stop for lunch at Bright Star in Bessemer (just west of B'ham). Even when swinging up to get onto 278 we will backtrack just to stop at Bright Star and a certain friend who travels w/ us often will "ask"--"we ARE going to be in Bessemer for lunch, right?".
Sunday afternoon can be a push w/ the "after church crowd" so try to work around that if possible.

Jun 13, 2015
Lan4Dawg in Central South

Internet Recipes vs. Cookbook Recipes

I am going to assume that is for Mac computers. Does anyone know of something similar for those of us on "the other type"? I have tried to find a make your own cookbook program that does not include 1,000 recipes fr/ someone else that are downright boring.
What I want is something similar to what you describe where if I find a recipe I like I can move it to or type it into a program or keep things I make often but can never remember the recipe off the top of my head

Jun 12, 2015
Lan4Dawg in Home Cooking

Internet Recipes vs. Cookbook Recipes

"If it mentally tastes good, I'll give it a try"

I like that terminology and plan to steal it ":^)

Internet Recipes vs. Cookbook Recipes

As some have mentioned convenience is a big part of using the internet--despite my having a couple of hundred various cookbooks. What I find is that I will have made something that we liked fr/ a book or see something in a book/magazine and then cannot remember where. If I put some key words into a search engine I can often find what I wanted or similar--or something completely different that looks interesting. It also beats shuffling through index after index trying to find the recipe.

I do read the recipes but only trust them if fr/ a confirmed source--trusted chef, book, magazine, &c and like to read the comments b/c there are sometimes some really good suggestions (unfortunately there are also the "This is a terrible recipe. I did not have a/p flour so used s/r and substituted shortening for the butter and since my hubby cannot have nuts I omitted them but do not understand why this just did not work!"

Jun 12, 2015
Lan4Dawg in Home Cooking
1

What is your weirdest kitchen experience?

unfortunately no; what made him so loving--an over-sized heart--is what killed him way too young. I could tell Mr. Squirt stories all day. He was truly special and we still miss him almost ten years later.

What is your weirdest kitchen experience?

Mr. Squirt, the best cat ever, was a very curious over-sized Maine Coon (30+ lbs and so big he would put his front paws & chin on the counter to watch me prep dinner) who hated any closed doors (we would come home to find every cabinet door he could reach--and that was most of them--open. Afraid he might get into something we put child-proof locks on the cabinets and they did not even slow him down.)
I had a turkey on the bottom shelf of the fridge "dry brining" so not covered. While making dinner the night before I was to cook the turkey I was on the phone w/ my mother and getting things out of the fridge, setting them on the counter, returning to the fridge for more, &c so the door stayed open for a while as I went back & forth. All of a sudden I heard this noise and said, "Mother...I have to go. Mr. Squirt just got his head stuck in the turkey in the fridge....."
Curiosity got the best of him and he put his head into the cavity of the turkey to see what was in there and then could not get it out. Luckily the turkey was big enough & wedged on the shelf so he could not just drag it fr/ the fridge despite how hard he was trying. I managed to ease his big head out of the carcass w/ no serious damage to him or the turkey. I rinsed the turkey and replaced the rub. If it was not so funny I would have been mad but he stayed out of the fridge after that.
To this day whenever we have turkey my Mother starts laughing and asks if it has "Mr. Squirt stuffing".

Stereotypical Atlanta Foods for party

"In the heart of dear ol' Dixie
where the sun doth shine
that is where our hearts are turning
round old Emory's shrine.
We will ever sing thy praises
sons and daughters true
Hail! we now our Alma Mater
Hail! the gold and blue!"

Do you want the squash casserole with or without cream of chix soup? ":^)
Television personality and cookbook author Nathalie Dupree owned a restaurant and cooking school in that area and her squash casserole is always a hit:
http://www.seriouseats.com/recipes/20...
As is suggested here I, too, prefer to sauté the squash instead of boiling it as I think it has more flavor that way.

Jun 11, 2015
Lan4Dawg in Atlanta
1

Stereotypical Atlanta Foods for party

Hope I am not too late to the party......
but if I read correctly the young lady is going to Emory at Oxford which is just outside of Covington a little over an hour east of Atlanta proper. (Big Emory--my alma mater--is in Atlanta) "Oxford", as it is called, is the original campus and Emory's two year "junior college" (for lack of a better term). Emory also pre-dates Atlanta by a couple of years--1833 v. 1836.

My wife is fr/ that area and it is about as "old Southern" as it gets so any traditional Southern food would work well but here is an idea: Emory's "mascot" is Dooley, a skeleton--http://www.emory.edu/home/about/histo.... Yes...you read that correctly. It started in the late 1800s/early 1900s as a prank when someone wrote a letter to the editor of the student newspaper ostensibly fr/ the skeleton in the biology department and the rest, as they say, is history. In keeping w/ that you could offer... ribs!

Barbecued "Dooley" ribs w/ collards, cornbread, mac & cheese, peach tea, sweet potato casserole, squash casserole, pecan pies, coconut cake, sausage balls/pimento cheese/cheese straws as hors d'oeuvre.

Jun 10, 2015
Lan4Dawg in Atlanta
1

Stereotypical Atlanta Foods for party

If my rememberer is rememberering correctly according to the book it was a radish or turnip (same family) and they were plentiful b/c the Yankees did not recognize them.
AND that was at Tara not Atlanta which was probably (supposedly Jonesboro) a few miles South of Atlanta.

Jun 10, 2015
Lan4Dawg in Atlanta
1

Castleberry Hill recs

I was just in that neighborhood for a walking tour and wound up at No Mas simply b/c "it was there". I had a quick lunch but thought it simply okay and very over-priced.
I know it does not help now but during the tour I was told there are a couple of decent barbecue joints in CH--one on either side of the neighborhood and each side is very territorial about which is better.

Apr 30, 2015
Lan4Dawg in Atlanta

Any experience with Lodge Cast Iron pans?

I agree about the 3.5 being awfully small. Unless you do a lot of entertaining and want to use them for individual baking, cornbread or just serving purposes I cannot see any practicality in it. That being said you know your needs better than any of us.....
The latest issue of Cook's Illustrated rates cast iron skillets (12") and Lodge--along w/ Calphalon--came out on top. If you can find a copy then get it just to read about the skillets.
I have a ton (& I almost mean that literally) of cast iron skillets, Dutch ovens, flat pans, &c. My "go to" is an ancient 10" skillet fr/ Benjamin & Medwin that is so old the ridges on the bottom exterior have worn flat on one side (it is at least third generation in the family) and a Lodge Dutch Oven that is almost as old and perfect for my tailgating needs.

Apr 30, 2015
Lan4Dawg in Cookware

Lillet in Atlanta?

Most major liquor stores in Atl carry it due to the popularity of The Vesper Cocktail after a recent James Bond movie. I know Tower, Total, Green's, and Sherlock's carry it as does Beverage Superstore in Buford.

Apr 18, 2015
Lan4Dawg in Atlanta

Do you hold Grudges against Restaurants? And for how long?

Oh Yes! And am well known for holding a grudge. If the place is not clean I will simply not go in or if I find something wrong then will not return. If there is an issue w/ food or service I will or will not return depending on how the problem was handled. We seldomly "dine out" locally so all of my examples are fr/ out of town......

Instance 1: I reviewed a restaurant on a public board and expressed my displeasure w/ several issues. Two days later I got a message fr/ the board moderators asking me to contact the owner. When I did he spent almost an hour quizzing me on the problem and any other issues I had; sent a gift card for our troubles; promised he would look into all of my concerns; apologized profusely for the troubles we had; and begged us to return and give them another chance. We have not had an opportunity but will return.

Instance 2: We dined at a certain restaurant in Columbia, SC that I will not specify but it is named for a colorful sports fish. We wound up being the last folks in the place even though it was not particularly late. The manager decided to do waiter check outs in the booth directly across fr/ us; removed her shoes and propped her feet on the other side of the booth; and proceeded to do the checkouts complete w/ noisy electric adding machine, waiter discussions, waiter complaints, repeated telephone calls, &c. I did not say anything that night but wrote a letter to the owners. I did not ask for a refund just an apology. Two weeks later I had heard nothing so sent a copy of the letter w/ a cover saying that the first must have been misplaced. It has been twenty years and I have yet to hear so not only are we not returning but if anyone asks I am suggesting they not visit this particular place--which is surprisingly still in business.

Instance 3: A group of us went to a well known seafood establishment in Baton Rouge (et noir) where we were forced to wait over two hours for a table (after being told it would be 45 minutes). The service was horrible and finally everyone got their food except for me. The waitress was flustered and after several minutes returned saying my dinner would be ready shortly. About the time everyone else had finished she returned w/ the story that they were actually out of what I had ordered and would I like to order something else. Meanwhile someone in our party found a note on the floor, "all waiters, discourage orders for 'X' as the kitchen does not want to make the dish tonight". Guess who had ordered "X"? I asked to see the manager and a rather drunken individual (I think it was the owner) shows up and makes a sort of apology and offers to comp my meal......the meal I had not even received (it was actually on the check and we had to jump through hoops to get it removed!). I called the restaurant when we got home and was told, "well, we were really busy that night" and that was the excuse so, no, we will not be returning there. That was over twelve years ago and we have been back to BR a half-dozen times but never to that place.

Mar 27, 2015
Lan4Dawg in Not About Food

Looking for som epulled pork info

I love to smoke pork shoulder (mof, I have one in the fridge all "rubbed up" and waiting to go on the smoker this w/e) but when I cannot spend time at the smoker for whatever reason (weather, &c) or just when I get a hankering for it I like this fr/ Linton Hopkins at Restaurant Eugene in Atl. It gets rave reviews and I have had a few folks tell me they like it better than smoked (I have not tried it on the smoker....yet....and if I had seen this before I rubbed up the pork shoulder currently in the fridge I would have tried it this way instead of w/ my standard pork rub).
I have done this in the crock pot and it comes out good but the oven is better. And, needless to say, do not try "short cuts" or it will not work. There is a sauce to accompany (it is in a separate thread) but I have never needed it.

http://www.foodandwine.com/recipes/co...

Mar 27, 2015
Lan4Dawg in Home Cooking

Peachtree Road Farmers' Market opens on Saturday, 11th April.......

at Cathedral of St. Phillip in Buckhead:

http://www.peachtreeroadfarmersmarket...

And the folks fr/ Dubberly's Shrimp in Savannah will be there and are accepting "pre-orders":

http://sweetsavannahshrimp.com/new/

so go and support local farmers/producers/artisans/&c.

Mar 24, 2015
Lan4Dawg in Atlanta

Thoughts on Fresh Market selection?

SELECT! Seriously? I suppose since they were laid out all pretty like nobody thought to ask.
There is a FM near where Fuss used to work so I would stop by on occasion and, as you mentioned, was underwhelmed w/ their offerings. I never thought to ask about their beef as I never thought to purchase any at the price they were asking. As for the produce I find better looking at half the price at the Assi Plaza, Nam Dae Mun, &/or SuperH around the corner fr/ the house.
They do (at least this particular store) have an excellent cheese selection (but truth be told not any better than the up-scale Kroger not too far fr/ where we live) and they could get broccoli rabe for me when no one else even had an idea what I meant but I must agree w/ you that I was very underwhelmed and the select beef thing just has me shaking my head.

Mar 23, 2015
Lan4Dawg in Chains

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

that would concern me more than anything else (flame extinguishing and build up of gas). We used to leave stock on the stove overnight at the restaurant all the time w/ no issues but that was a commercial stove w/ a much different burner system.

I have had stock boil over at home--even when I thought the heat was low enough and the pot not too full--and extinguish the flame a couple of times. Luckily I heard the noise fr/ the boil over and went directly to the kitchen so no issues but think that if I was asleep........

Mar 21, 2015
Lan4Dawg in General Topics

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

"Wild" caught? really? All my Costco has are those farm raised fr/ somewhere in Asia and I refuse to even think about purchasing them (besides my shrimp boating friends in Savannah would use me as chum if I did).
Saw below what you did and looks wonderful. W/ shrimp that size they are ideal for grilling. One of my favorites is to p&d, lightly salt, then stuff w/ cream cheese blended w/ basil & garlic; wrap w/ a fresh basil leaf and slice of prosciutto (or country ham) then grill over a relatively hot fire. Serve w/ a rice pilaf blended w/ the left over cream cheese and chopped basil/prosciutto.

Mar 18, 2015
Lan4Dawg in Home Cooking