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Scott0's Profile

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BBQ--looking for the best

All I can say after watching your linked video to "Scott's Barbeque" S.C. is ............Yup, even though I'm not a Pecan guy for pork, He's doing it right! Yup!

Jan 13, 2014
Scott0 in Washington DC & Baltimore

BBQ--looking for the best

Having lived in NewBern for almost six years. I know the area. Lil' Washington, Greenville and Ayden all traveled , plus every town within a 4 hour radius of Newbern.
I did make a living as the head cook at the "Golden Skillet" for a few months in Havelock. I was fired because I was adding garlic and onions to the 5 gallon "vat" of green beans for lunch that day!
Anyway, I cannot speak for anyone else's taste. But I for one can really taste the COAL in kingsford.or any other coal based briket . I honestly wish that I could use it. It's cheaper and burns more evenly than what I use. But I wont cook what "I" wont eat! if I can taste it others can.
Now..........let's address the "wood" issue. In North Carolina AND South Carolina particularly. Apple is what I was taught to use for pork. And while learning this not from backyard cooks, "though I value their input immensely" but from Pit masters. Some, "whom like in Greenville" only cooked whole hog. Only cooked once a week, in a pit dug out in front of a single wide. Whom only used charcoal that they made. And "smoke wood" that was split apple. And were always sold out by noon ! That's where I learned "Down East Carolina" Barbeque. I didn't learn from one. I learned from many. Peach and hickory are preferred in Georgia and Tennessee depending on area. Cherry is for brisket but some use oak/hickory "Blah"!! but that's MY taste.
\ All of this is subjective. I don't know all there is to know. Otherwise I'd be " Sir Barbeque" and all would bow at thy brisket and pig! thy poultry with figs !
Hee hee hee . And then we would still argue.
About Barbeque!

Jan 13, 2014
Scott0 in Washington DC & Baltimore

Looking for the best breakfast "A lost art" between the Chesapeake bay bridge and O.C./Rehobeth beach area..

It seems like in the last 25 years or so a good place to get an even decent breakfast are fast disappearing. About all that seems left are fast food chains promising a 3000 calorie behometh sandwhich with hash brown something or others, and the big chains like Craker barrel, Denny's and a few old greasy spoons which have become some type of family icon just because they ALWAYS have stopped there for 30 years on the way to the ocean. I travel back and forth just about every weekend and would rather just not eat till I'm at the beach and the lunch time places are opening up.
Any suggestions? or am I stuck in an egg mcmuffin nightmare?
Wasnt breakfast supposed to be the most important meal of the day?
Scott0

Nov 11, 2012
Scott0 in Mid-Atlantic

Ocean City, MD trip report....

Glad you enjoyed your trip! But yes ALL the restaurants in O.C. can be "iffy" year to year and even season to season as owners, management and chefs can change as quickly as the weather.. Remember this IS a tourist location so many fly by night places open and close every year. Your best option Is talking to the locals that are there year round, not anyone just there for a summer job. In my experience barkeeps and servers whom work at places like "Anthony's" on 57th and ocean have the best info but be VERY specific in what your asking and how you ask.
I once asked a friend who had moved there for a list of places i should try while down there for a week and every place he sent me was decent food at a cheap price.........but nothing that would ever knock your socks off. Instead ask "If you could only have 1 more crab cake ore 1 more dozen hard crabs in your life with price being no object where would you go? You'll find the price difference nominal but the food incredible!
Scott0

Nov 11, 2012
Scott0 in Mid-Atlantic

BBQ--looking for the best

In the region, "do it yourself" BBQ, is far superior to anything you can purchase. Unless something new has opened???

Jun 20, 2012
Scott0 in Washington DC & Baltimore

BBQ--looking for the best

It's sad, but I've never had anything even close to good barbeque in the entire delmarva area. I've lived in Texas, North and South Carolina and spent time in Memphis and Kansas. Even though the regional styles differ nothing compares to those states for barbeque. I keep wondering if it's a Mid-Atlantic region "thing" that they just dont get it. I can cook good barbeque, REAL barbeque. both Texas style and Carolina style and have toyed with the notion of opening a place in Md. But the people here seem to want something for nothing. Trucking in good peach and apple woods from the south and pecan and oak from the midwest is expensive. If you use REAL hardwood charcoal not the kingsford crap made from coal, costs money. And if you truly use GOOD spices and cook slow it's expensive . Unless you can move VOLUME.
IF I built a place across the street from lets say a typical baltimore pit beef joint. And because of the added expense of wood, charcoal and rent in the north east . Would anyone come for an 9 dollar plate of REAL barbeque? I say plate because real barbeque is usually served that way. Sandwiches are fine but for when your in a hurry.
Or would I go broke because Marylanders would rather have a tastless mouthfull of "pit beef" than real Barbeque for 2 bucks less. The fact that I even POSE this question bothers me. No quality....just quantity of meat. no flavor or care or love. just quantity of cheap crappy flavorless meat on a stale roll.

Mar 23, 2012
Scott0 in Washington DC & Baltimore

Kraft Old English Cheese

The Kraft old english cheese slices have never been available here in md.............just the jars I grew up on. still looking for that "shrimp Newburg" recipe featuring this salty,cheesy jar of childhood joy!

Mar 22, 2012
Scott0 in Cheese

Kraft Old English Cheese

The Kraft "Pimento cheese" has been around at least40 years. I remember it being a kitchen staple my mother kept around for her (special) recipes. Same with the Kraft Old English cheese. it's still available. it comes in the same 5 oz. glass jar with a metal top I remember from childhood. The same glass jar in fact that Kraft sells thier 'dried beef" in, also still available and a kitchen essential if making Creamed chipped beef.
There is a recipe I'm seeking using the "Old English" cheese if anyone could help. My mother has forgotten it but was a family favorite though it sounds odd. The main ingredients were shrimp, old english cheese and I think sherry, served over rice. Kind of like Shrimp Newberg but different and better. Anyone remember this?

Mar 21, 2012
Scott0 in Cheese

Best Annapolis area weekend lunch picks?

I'm looking for the best places to have lunch in the Annapolis area. I live on Kent Island but travel to Annapolis just about every weekend to shop and have lunch. I keep getting stuck going to old places like Chris's Char pit and India's on west street. Though great in thier own way I'm looking for something new. Suggestions?

Feb 17, 2012
Scott0 in Washington DC & Baltimore

Shops carrying frog legs close to somerville? (Or online order options priced below $10/lb?)

KWagle, gimme your list 'o critters you want to try. I'll see what I can do. just as a reference, I've tried just about ALL meats in 48 countries. Rat, Cat, Monkey and snake to name a few. And of course dog makes a fine meal.

Feb 11, 2012
Scott0 in Greater Boston Area

Juice cleanse

Why Nattomi? Why is juice fasting a bad idea? For thousands of years people have been fasting.We in the west can have a horribly rich diet between fastfood and just trying to eat on a busy schedual. Fasting/cleansing is like a body "reset". Talk to me Nattomi, what do you know that I dont know?

Feb 11, 2012
Scott0 in Austin

Juice cleanse

I'm gonna try a 3 day cleanse this coming weekend and am going to use Bolthouse Farms 'green Goodness"juice smoothie. also some Golden Seal and green tea.
After a fast or cleanse my mind is clearer, and I find I can focus better. There is also just a all around better body feeling. To Redfish?.....Time to schedual that colonoscopy you've been putting off brother. And yeah.......You'll need a cleanse to have the procedure done correctly. Or else! As a friend of mine told me he bypassed the cleanse and his first colonoscopy was inconclusive, Therefore his wife made him have a high colonic followed by a cleanse before his second colonoscopy. If your car had served you well for 49 thousand miles. wouldnt you at least schedual a tune up?

Feb 11, 2012
Scott0 in Austin

Shops carrying frog legs close to somerville? (Or online order options priced below $10/lb?)

Well dear Kwagle, Maybe because it's a very small place that pretty much only cooks seafood for take-out. But I'm sure you could talk Hunters wife into cooking you a nice Muskrat stew or maybe a Groundhog Osso Bucco............Of course the raccoon pot pie is to die for.............
Joking aside the meats are fresh and the seafood they cook in house is awesome. If your serious about going on a weekend I'll meet you there. if it's a sunday you've got a 25% chance of trying the best fried oysters I've ever had........"They only serve 1 sunday a month" right accross the street from Hunters.

Feb 06, 2012
Scott0 in Greater Boston Area

2 days in New Orleans where should I eat?

Yes Kukubura is correct, I apologise, Cafe au lait at Cafe du monde. 'bows head"

Feb 05, 2012
Scott0 in New Orleans

Shops carrying frog legs close to somerville? (Or online order options priced below $10/lb?)

Oh No my friend....Not just 4 tasty critters at one stop but sooo many more. Quality Eel, crab, and much more can be found there. It's a little place. I went to school with Hunter about 30 years ago.

Feb 05, 2012
Scott0 in Greater Boston Area

2 days in New Orleans where should I eat?

Your first trip to NewOrleans sounds like mine was targeted for! Luckily I had the advice of an old NewOrleans family to help. First for breakfast you'll want to try Cafe Du Monde for Latte's and fresh Biegnet's with a nice view on Canal street. For lunch you can go really cheap with streetfood like alligator boudin on a roll for a few bucks or Pat Obrien's Courtyard for an avg priced lunch right on Bourbon street. 'I went everyday for the Crawfish Nacho's" For dinner I'd reccomend a walk to K-Pauls Louisianna kitchen a few blocks down, It's a bit pricey but DEFINATELY worth it. Then theres Brennans avg. priced but awesome. Try the Crawfish Etouffee". I had planned on going for 2 days..........spent 5. Something I found really cool was that if you walked out of the french quarter a few blocks, all the food was just as good! but cheaper. I'm not sure there is a city anywhere on this planet where the local cuisine is as imbedded into every natives soul. Good Luck!

Feb 05, 2012
Scott0 in New Orleans

Shops carrying frog legs close to somerville? (Or online order options priced below $10/lb?)

You can try "Hunters seafood market" in Grasonville Md. They also have muskrat, squirrel, groundhog and racoon.

Feb 05, 2012
Scott0 in Greater Boston Area

Juice cleanse

First a question. Why are you looking for a cleanse? Other than preparing for surgery or other medical procedure does a cleanse really do you any good? I've heard that they help remove toxins but do they? I've used "Super Colon Cleanse" several times which is simply psilum husk and it works very well for it's target. But I am thinking of pairing that with a green fruit juice and herb smoothie I've found at safeway and maybe some Golden Seal as well. Any thoughts?

Feb 05, 2012
Scott0 in Austin

Need Current Info re: Best Crabcake

We now have a "Fenway South at Camden yards"? YIPPEE! Ok..........was a dream for a moment...........

Jan 20, 2012
Scott0 in Washington DC & Baltimore

Need Current Info re: Best Crabcake

MELTED BUTTER, MELTED BUTTER, rah rah rah', I love melted butter with a little Old Bay in in it whilst picking crabs. Tis all subjective.

Jan 20, 2012
Scott0 in Washington DC & Baltimore

Need Current Info re: Best Crabcake

My dear, dear,Mainahs, With your last post you seem to realise what we here are so, so passionate about. Once youve tried just one real bay crab in season, or crabcake or crab imperial made with what we here are talking about. Would not only change your mind about "other than Chesapeake bay crabmeat". It will actually be an epiphony. A flavor,taste and satisfaction reserved for only a very few things in life. What would I compare to a great steamed local hardcrab? Remember the flavor of the first bite of the best steak you've ever eaten in your life? The feeling of satisfaction and sensation felt when kissing your highschool sweetheart for the first time? This is what we, Oop's "I" am talking about compared to anything else. Damn I'm passionate about this! But for good reason!

Jan 18, 2012
Scott0 in Washington DC & Baltimore

Need Current Info re: Best Crabcake

Yah Doc , I have very fond memories of crabhouses. Especially Harris Crabhouse at the Narrow's. $6.50 got you all you could eat No. 2's, a half pound of steamed schrimp and a piece of silver queen corn. Alas I fear those days are over. Now it's $80 for a dozen of what I'd call medium crabs that are caught wed./thurs. steamed thurs./fri. and resteamed and spiced when ordered on the weekend. I know for a fact that this is what they've been doing here at all of the "popular" crabhouses in Queen anne's county and the boats offload allot of crab here. I shudder to think what i'd get at a crabhouse IN Baltimore. Now I'm not trying to upset anyone with this statement. But I've found it true, I do not think a crabhouse could actually turn a profit unless charging about $60 a head with todays market. But if I could find one I'd gladly pay that for a fresh steamed local crabfeast. I'm sure there are still a few like in Crisfield maybe? But the drive makes it prohibitive. I'm not trying to be a "downer", but I am a realist..........

Jan 18, 2012
Scott0 in Washington DC & Baltimore

Best lunch choice on Kent Island

Have you tried 4 seasons bistro?

Jan 13, 2012
Scott0 in Washington DC & Baltimore

Where to all the Chesapeake crabs go?

Hee hee hee, No offense taken! I understand and appreciate Jfish's thoughts because I used to think the same. Even with Watermen in the family! But as I've learned, what they say as a whole "watermen" needs to be listened too. Mayhap filtered at times but trust me. Whom is closer to the natural ebb and flow of the bay?Whom is out there every morning at 3:30 am to whenever......watching and seeing the bay and it's cycles?........ The watermen. They study the bay, each cove and bank. Yeah to most they seem a very closed mouth lot. But they have thier reasons. The questions we ask of them would take hours to answer. And we wouldnt fully understand the answers anyway without thier background. Hee hee, Try asking an Auto mechanic why solid lifters are a more effiecient choice than hydraulic lifters in the camshaft train in your engine! Would you understand the answer? Just saying and again no offense taken...........

Jan 12, 2012
Scott0 in Washington DC & Baltimore

best crab cake baltimore

Not that I've ever heard of but as passionate as some here are there should be. Anyone here want to help? I'm in.

Jan 11, 2012
Scott0 in Washington DC & Baltimore

Where to all the Chesapeake crabs go?

Hee hee hee , A ploy? by a waterman? Surely sir you jest! I gotta say that as a whole the watermen I know including in my family are some of the most honest and hardworking people I know. They commonly say very little..............but whence they do one should listen. Ok yeah they will do anything to avoid taxes.....bot dont we all?

Jan 11, 2012
Scott0 in Washington DC & Baltimore

Need Current Info re: Best Crabcake

Canned?..as in pasteurized? In season most of the restaurants here use local, fresh caught and picked crab. I am talking about Kent Island. Off season they have no choice. It's quite treasonous here to use imported crab for anything while the season is open no matter how poor. But some restaurants here do. And "poof" no locals go there, just tourists. I will admit though that even here, If getting steamed crabs even IN season the crabhouses here are steaming all crabs as they come in off the boats, then re-steaming them before serving to customers. No crabhouse here or anywhere will openly admit this. But by buying monday to thursday they save allot becuase thier is low demand. They also say that by doing this they save as much as 20% of the crab lost because of death during refridgerating until a customer orders them steamed. At this point I dont know anyone that goes to a "crabhouse" anymore. We cook our own. The twice steamed crabs are overcooked, the clawmeat chewy , and on the whole watery and less flavorfull.

Jan 11, 2012
Scott0 in Washington DC & Baltimore

lookin' for fried crab claws in DC/VA/MD

I am most definately eating ONLY chesapeake blue's, I live on Kent Island, just off Crab Alley Creek. Yeah I know The big pieces of backfin lump look prettier and also are a bit more tender. But the best and strongest flavor of "pure" crab is in the claws. I've got a feeling that science could back this up but why spend money on a study of this when the whole crab, each part has it's own resonant qualities? But I am tired of people saying that the claw meat is substandard. Let me draw you a parallel. I've gone to G&M to with groups of people that raved about thier crabcakes. I ate the same crabcakes that they did. They had NO flavor but because of the visual "they" received opening a crabcake and only seeing large lumps of crab. "they" still raved about it. I've learned a few things from this. For the average person , If it looks great?, they will love it. If it isnt, they THEN will actually taste it. And if it looks like garbage.........even if the flavor is perfect, They will NOT like it. Hmm.....I could very freely expound on this subject but I'm noy trying to preach or bore anyone. But I will say there is way more to this subject than most people think. Like the timing of the caught crab because of the moon, tides and of course rainfall.

Jan 11, 2012
Scott0 in Washington DC & Baltimore

Restaurants in Kent Island, Maryland

Hmm. I will try Rustico Sat. The previous owners left a bad taste in everyones mouth..............

Jan 10, 2012
Scott0 in Mid-Atlantic

lookin' for fried crab claws in DC/VA/MD

I have to ask, How is the crabclaw the least premium part of the crab ? I've heard this before and dont understand. The claw meat is the sweetest meat on a crab. and many of us include this meat when we pick it ourselves into crabcakes. Just asking.

Jan 10, 2012
Scott0 in Washington DC & Baltimore