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richburgfoodie's Profile

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Family foods I thought was normal

This thread has been running for a good while and I know I'm a little late getting in but I feel compelled to share. My first grilled steak of any kind was at the age of 16 on my first date. Until then "steak" was cubed steak, fried and served with rice and gravy.

We had pork brains and eggs about once a week for breakfast. I was probably 13 or 14 before I realized what I was eating. It was breakfast!

We had fried livermush a lot for breakfast. This is a concoction, similar to scrapple, of pork liver and cornmeal highly seasoned. It's a southern thing

Growing up my grandfather ran a dairy and I was probably somewhere around 12 or 13 before I had store bought milk. At the time I thought it was so nasty and tasteless. All of our dairy, poultry, pork, beef and most of our vegetables were home grown. We only bought flour, salt and sugar from the store.

Jul 01, 2011
richburgfoodie in General Topics

What's the perfect dish?

wow! This is making me hungry

Jun 29, 2011
richburgfoodie in General Topics

What's the perfect dish?

consider almost any creole or cajun dish ........ jambalaya, gumbo, etoufee ........ all of them have the sweet, hot, salty, bitter flavor profiles. I'm interested in expounding on this with some new additions of well rounded dishes with WOW factors

Jun 29, 2011
richburgfoodie in General Topics

What's the perfect dish?

I started thinking about this more after posting it and if any of you have ever watched Bobby Flay cook on tv you will note that he seems to always try for this balance. If you took away mustard, honey and chile he would be lost. I'm like twyst, this is not as surprising as it seems because many of the foods we take for granted champion this theme. As wattecetti said, bbq usually has that sweet,hot, sour, salty profile. Burgers made Carolina style with chili and slaw fit into that category because you have the spicy chili but then the sweet/sour of the slaw.

Jun 22, 2011
richburgfoodie in General Topics

What's the perfect dish?

I'm southern so let's start there. If you fried chicken in a nice seasoned coating with lots of salt and chile and put a sweet and sour sauce on it could that be considered the correct type profile?

Jun 21, 2011
richburgfoodie in General Topics

What's the perfect dish?

I'm not very close to a Vietnamese restaurant and sadly know little to nothing about their cuisine. Are you saying all Vietnamese dishes use these four? And what food would be considered "kokumi"?

Jun 21, 2011
richburgfoodie in General Topics

What's the perfect dish?

I watch a lot of food shows on PBS, food network, etc. and they make a lot of the fact that a chef's goal in offering creative dishes should be those that contain a sweet, sour, hot and salty component. A new one has been added by the Japanese called "umami" which is a savory component. What dish do you think is a good example of "sweet, sour, salty and hot? And what dishes are an example of "umami"?

Jun 21, 2011
richburgfoodie in General Topics

50 things to eat in NC

Hilltop in Monroe

Jun 14, 2011
richburgfoodie in Southeast

Hilton Head Island

If you're up for fine dining try Robert Irvine's Eat!. Robert is the guy on Dinner Impossible on food network. They said at the restaurant if he's not traveling he will be there. The night we went every dish we ordered was delicious and well done.

May 31, 2011
richburgfoodie in Southeast

Great restaurants in Hilton Head?

we were in HHI last weekend and decided to try Robert Irvine's Eat! and was pleasantly surprised. I don't know what I was expecting but the food was superb. Egg roll with duck confit was excellent. Oysters dusted in corn meal were cooked perfectly. I don't normally eat steak in restaurants but the waiter recommended it and the New York strip was cooked and seasoned beautifully. Best steak I've ever eaten in a restaurant. The only negative thing I'd say is balsamic vinegar was somewhat over used. It seemed to be everywhere. I recommend this restaurant. We also had lunch at Giuseppe's. Good food. Huge portions. My wife and I shared a Weggie and couldn't eat it all.

May 31, 2011
richburgfoodie in Southeast

Very poor service - pre-cooked food

I agree with you, Melanie on everything you've said. And what a rare allergy. I don't see how HD can find anything to eat in the south. Wow!

May 26, 2011
richburgfoodie in Southeast

Strawberries have no flavor anymore. Agree or disagree?

Not two or three weeks ago I went to a produce stand on my way to work and bought strawberries from Monroe, NC (about 20 miles away from the stand). That same day I was walking through a large regional grocery store and the strawberries were from CA, the Compari tomatoes were from Canada, melons from Mexico, and I could go on and on. This time of year produce stands in this area drive to Fla. and bring back vine ripened vegetables. As it gets warmer they move closer to their own zip code until they're eventually buying from local farms.

May 23, 2011
richburgfoodie in General Topics

great bbq closest to charlotte?

On East 74 in Monroe about 45 minutes from Charlotte (depending on traffic) there's a Big Bob Gibson's. A small chain from Alabama. I think Big Bob made a name for himself on the bbq circuit competing. The bbq is to me, just alright as I'm an east NC bq fan but I love the bbq chicken. It's served with a white bbq sauce. It's mayo based but you don't taste the mayo much, It's very citrus-y.

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East 74 Restaurant
13801 Indian Trail Fairview Rd, Indian Trail, NC 28079

May 23, 2011
richburgfoodie in Southeast

Strawberries have no flavor anymore. Agree or disagree?

Here in upstate SC and lower NC there are a number of strawberry farms that offer pick your own (or they'll pick them for you for a fee) and the ones I've tried are very sweet, head and shoulders above what's being sold in the local grocery stores that were picked in California or Mexico. As to whether they're as sweet as they ysed to be I can't answer.

May 23, 2011
richburgfoodie in General Topics

Roast Chicken Technique

That's one of the first lessons Alton Brown taught me. Never buy a product that is only good for one thing. Can you use a rotisserie for other meats?

May 19, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

Thanks to everyone for the great ideas. There are several here that I'm sure to try. I'm surprised that the trend seems to be high heat with a lot of emphasis on the skin. Interesting. Ya'll keep them coming!!

May 19, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

I'm familiar with Rick Bayless but I'm not hip to his "roadside chicken". Could you help me out on that a little, cb1? Thanks.

May 18, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

One of the techniques I've tried was from the Food Network web site and it's called rotisserie chicken but it is done in a conventional oven. It calls to roast the bird at 250 F for 5 hours. This actually gives moist, excellent chicken but renders the skin practically inedible. Does anyone cook chicken at a low temperature and salvage the skin?

May 18, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

Thanks cowboy. I, too, love chicken livers and I'll definitely try this.

May 18, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

thanks for the responses. I've thought about a rotisserie but I've heard some horror stories in regard to cleanup. Are those stories true?

May 18, 2011
richburgfoodie in Home Cooking

Roast Chicken Technique

I love roast chicken and the variations of time, temperature and seasonings are extremely diverse. What is the best combination to produce a tasty, succulent and consistent product? I've tried breast down at high heat then turn over and finish at low heat, drunken chicken, brining, butter under the skin, etc. Is there a consensus on what is best?

May 18, 2011
richburgfoodie in Home Cooking

Easy dinner ideas for beginner?

That sounds good. I've used Creole mustard as a base for a dipping sauce. Mustard goes well with tuna. Also, you can use mayonnaise with salt, pepper, and cayenne. Maybe a little more garlic and lemon.

Mar 16, 2011
richburgfoodie in Home Cooking

Easy dinner ideas for beginner?

I make tuna meat balls without the bread crumb. Mix in finely diced onion that you sweat first. and an egg white. I chop the tuna by hand so it's somewhat chunky. Season the meat sparingly with salt and pepper. I usually make the balls about 3/4 inch in diameter. I keep compound butter in the fridge made with parsley, lemon juice, salt/pepper and garlic. Just cook the balls in the butter mixed with some olive oil to lower the smoke point. Cook on medium heat. I always cook one by itself to check the flavors before proceeding with the others.

Mar 16, 2011
richburgfoodie in Home Cooking

Easy dinner ideas for beginner?

Here's a tactic I used on my granddaughters that was very successful that you may want to tweak and give a go. I took my granddaughters to a fine dining Italian establishment and they were wowed by the flair, drama and attention of the wait staff as well as the quality of the food.. Noting that I called them in and said I would allow them to dress up, put on make up, (at the time they were 8 and 9), and we would have a 5 course candlelight dinner with the proviso that they had to taste everything placed in front of them. It has been wildly successful. Why don't you try that with your husband. Say once a month, plan an event, with benefits of course, and have a candlelight dinner with similar ground rules.

As far as recipes, try chopping fresh tuna and make meatballs. Fried in garlic butter he'll never know it was fish. Try crab soup made she crab style with heavy cream. It will so tone down the fishiness. I think if you establish a "don't question what you're about to eat to earn an award" you might be surprised.

Mar 16, 2011
richburgfoodie in Home Cooking

In Charleston 3/28 - 3/30: looking for recommendations/companions

You might want to check out Hyman's. The closest thing to a fish camp you'll find but it has decent food at good prices and very relaxed. Another place to consider especially if you like Greek food is Olde Town Grill and Restaurant. The best Grecian chicken, gyros, lamb, seafood, etc. I love SNOB, FIG, Magnolias, etc. too. You might want to check out Shem Creek Bar and Grill. Not in downtown, just across the bridge

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Bar and Grill
4005 New Bern Ave, Raleigh, NC 27610

Mar 15, 2011
richburgfoodie in Southeast

Help Needed in SC then NC

sorry I didn't see this until today ........... ditto on Ike's! Fabulous burger. The Beacon is another landmark that everyone should experience. Wade's is a solid "meat and three" type place that is also an institution in Spartanburg.

Mar 15, 2011
richburgfoodie in Southeast

Bessinger's BBQ - Charleston, SC

I agree with you regarding Bessinger's BBQ. It's horrible. I tried it at a new location in Rock Hill and the hash was tasteless and the BBQ way too sweet.

Mar 08, 2011
richburgfoodie in Southeast

SC Barbecue near Charlotte

If you have a little time on your hands you can go to Midway BBQ in Union, SC. Been around a long time and they offer a tomato based bbq as well as mustard based. They also have bbq hash and chicken stew. Fabulous!

Mar 08, 2011
richburgfoodie in Southeast

Easy dinner ideas for beginner?

Try this. 1.5-2.0 lbs of stew beef, a medium onion chopped, 1 can cream of mushroom soup, some sliced mushrooms, and a pack of onion soup mix. Put in crockpot on low or simmer in a dutch oven with the lid on for a few hours. Serve over rice or creamed potatoes. Couldn't be simpler.

Mar 07, 2011
richburgfoodie in Home Cooking