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mole from La Superior Carniceria in Durham

Just to report that I bought a single quantity of the mole negro paste from La Superior Carniceria in Durham and used it in a recipe. I highly recommend it. It's easy to use: simply thin it to the desired consistency with chicken stock or water, then cook chicken pieces in it until done. It's of course even better the next day.

http://www.yelp.com/biz/la-superior-c...

1 day ago
PGDinDurham in Southeast

best authentic Southern buffets/restaurants in Durham, Chapel Hill area (seeking collard greens, okra, fried chicken, casserole, butter beans, etc.)?

Every time I think to go there, it's closed! I do want to try it. Are they open only for lunch?

1 day ago
PGDinDurham in Southeast

best authentic Southern buffets/restaurants in Durham, Chapel Hill area (seeking collard greens, okra, fried chicken, casserole, butter beans, etc.)?

This thread was started over eight years ago, and it was interesting to review it and note the restaurants that it mentions that are now closed.

It's hard to find good Southern food in restaurants in the South. There's a reason it's called "home cooking": many Southern dishes are hard to do in a restaurant, where you have to cook fast and in large quantities. Most of the restaurants that originate before the foodie revolution down here (ca. 2008) use lots of canned and frozen and instant ingredients--although you can find one or two things on their menus that are done right. The place to find well-excecuted Southern food these days is largely at those foodie restaurants, whose owners are committed to authenticity and making things from scratch, usually with high-quality or at least fresh ingredients. Two of the new barbecue restaurants in Durham, for example, the Pit and Ed Mitchell's Q, do good versions of many Southern classics, such as collard greens.

With all due respect to the small-town places, my experience has been that they rely heavily on frozen and canned ingredients. I can certain understand nostalgia for the places in south Georgia that the original poster had in mind (I grew up in Memphis in the 70s and 80s and remember lots of them there); but I would be very surprised if their black eyed peas, butter beans, et al. were not from a can.

With that said, some of the places today in Durham that are what I imagine the south Georgia restaurants were like are the C & H Cafeteria (which has a really good chocolate cream pie), Bullock's, Pan-Pan (now, as pointed out, in Northgate Mall and which has, believe it or not, really good turkey and dressing), and Backyard BBQ, on 55 near the 55/54 intersection.

2 days ago
PGDinDurham in Southeast
1

New Chef at The Federal

How recent are we talking about? I last ate there about two months ago, and the food was still as good as ever. I had a fried chicken special.

Jul 12, 2014
PGDinDurham in Southeast

Ed Mitchell's Que in Durham Now Open.

If your dad likes meaty ribs with sauce, I'd take him to Backyard BBQ Pit on HIghway 55.

Jun 24, 2014
PGDinDurham in Southeast

Who has best hotdog in NC?

The all-beef hotdogs at any Target grill are a great value.

Jun 18, 2014
PGDinDurham in Southeast

Angus Barn in Raleigh What to have and what to avoid

Their chocolate chess pie is a big favorite. It's an extremely pricey restaurant, for what that's worth.

Jun 18, 2014
PGDinDurham in Southeast

Ed Mitchell's Que in Durham Now Open.

I went this past Sunday. Arrived at around 2pm and the place, I was glad to see, was busy--no doubt the after-church crowd. I sat at the bar (a very nice bar, by the way) and had the whole-hog barbecue and, for an appetizer, the tomato pie. Both were delicious. The vegetable of the day was a smoked and grilled mixture of zucchini, squash, tomatoes, and onions, served in a miniature cast-iron skillet. The hushpuppies may have been the best I've ever had. And Ed Mitchell himself was there, in a Durham Bulls baseball cap and schmoozing with customers. Looking forward to going again.

Jun 18, 2014
PGDinDurham in Southeast

Best BBQ Between the Triangle and Charlotte

I'd go to Lexington #1--and get the sliced pork, which is my favorite.

Jan 29, 2014
PGDinDurham in Southeast

Mole negro in Durham/Raleigh/Chapel Hill?

I have looked up a couple of recipes for using the paste. One had you add quite a lot of bread crumbs, which seems wrong to me. The other had you add boiled chopped tomatoes that you then blended and strained into a pot, then add the paste, chicken stock, a little brown sugar, and a little salt, which seems the way to go.

Jan 29, 2014
PGDinDurham in Southeast

Mole negro in Durham/Raleigh/Chapel Hill?

I just got off the phone with Dos Perros. They used to have a mole negro sauce but have replaced it with a mole Poblano.

Jan 29, 2014
PGDinDurham in Southeast

Mole negro in Durham/Raleigh/Chapel Hill?

Thanks for this. I found on the Web a reference to mole negro at Dos Perros, but when I looked on their menu, I didn't see it mentioned anywhere. Would be worth a phone call to see, though.

Jan 29, 2014
PGDinDurham in Southeast

Mole negro in Durham/Raleigh/Chapel Hill?

Thanks very much for this. I was at La Superior just this past Sunday and saw what you are talking about. I just didn't know exactly what it was (I thought it might be mole negro) and if it were, I wouldn't have been sure what to do with it.

Jan 29, 2014
PGDinDurham in Southeast

Mole negro in Durham/Raleigh/Chapel Hill?

Does anyone know of a restaurant in Durham, Raleigh, Chapel Hill, or the immediate area that serves a mole negro sauce?

Jan 27, 2014
PGDinDurham in Southeast

Wilber's in Goldsboro vs Skylight Inn inn Ayden

All these endorsements for the Skylight Inn are making me want to go back. Let us know where you go and what you think of the place. You might want to bring a small cooler and get two or three pounds to go, to really make it worth your while.

Nov 06, 2013
PGDinDurham in Southeast

Memphis Breakfast

Alas, real butter and real maple syrup are very hard to find in restaurants in the South.

Wilber's in Goldsboro vs Skylight Inn inn Ayden

P.S.: Despite what they say on their websites, it never hurts to call and make sure they will be open.

Nov 05, 2013
PGDinDurham in Southeast

Wilber's in Goldsboro vs Skylight Inn inn Ayden

I can't wait to read the other responses. On balance, I'd go to Wilbur's. The Skylight Inn always depresses me: it's a bit too much in the no-frills category. I'd much rather go to a restaurant where there might be some energy and bustle in the kitchen and dining room.

Nov 05, 2013
PGDinDurham in Southeast

where can I buy good stone ground grits?

Many years ago I used to buy the stone ground grits at the Mabry Mill on the Blue Ridge Parkway. They were some of the best I've ever had. I haven't been there in some time, so I don't know if they still sell them. Back then, you had to buy them on the premises. They did not ship them.

Aug 09, 2013
PGDinDurham in Southeast

Ribs in Eastern NC

I like the ribs at Backyard BBQ Pit in Durham. But, generally speaking, NC does not a good job with ribs. Probably the best are at the Q-Shack in Durham.

Aug 09, 2013
PGDinDurham in Southeast

Best Pancakes in the Triangle?

I'm a bit surprised that no one responded to this. No people out there passionate about their pancakes? As for me, they all pretty much taste the same, and I much prefer waffles anyway. Breadman's in Chapel Hill perhaps? Or Elmo's in Durham?

Aug 09, 2013
PGDinDurham in Southeast

Pompieri Pizza, downtown Durham

Don't forget the Mellow Mushroom!

Jul 20, 2013
PGDinDurham in Southeast

Country Captain in Savannah?

I don't know of a single place anywhere that serves Country Captain. I wish I did!

Jul 20, 2013
PGDinDurham in Southeast

Mortimer's (Memphis)

Anybody been to Mortimer's, the restaurant in Memphis on Perkins next to I-40? It's been in business for a long, long time, and the parking lot is always packed. I go to Memphis two or three times a year. Is Mortimer's worth a visit?

Is Corky's BBQ really that bad? [Memphis]

I've always found the food at the Corky's to be good. I prefer the ribs (both wet and dry) to the pulled pork. I also like their tamales. From what I've read, the owners of Corky's had an ambition: they wanted to have restaurants nationally and wanted "Corky's" to be synonymous with "barbecue." They have not succeeded in becoming a national chain, but they have succeeded in continuing to turn out good food at the stores they do have (the Memphis airport one perhaps being an exception).

BBQ - Chopped vs. Pulled

There used to be a Red, Hot, and Blue in Chapel Hill. Their barbecue, which is explicitly identified as Memphis-style, was definitely pulled. Bullock's in Durham offers pulled pork as an alternative. I tried it once and remember liking it. But you are right: the vast majority of barbecue in this part of the world (central NC) is chopped or even minced.

Jan 13, 2013
PGDinDurham in Southeast

BBQ - Chopped vs. Pulled

Thanks for this testimony. Very helpful. I grew up in Memphis and Memphis barbecue is often referred to as "pulled pork," but in most Memphis barbecue restaurants the meat may be pulled off the bone, but it is then chopped, usually at the time a person places an order--the sound of pork being chopped is a sound I associate very closely with Memphis barbecue restaurants. I have also heard people refer to barbecue around the NC Triangle as "pulled pork," but nearly all barbecue I've had here has been chopped or sometimes minced.

Jan 13, 2013
PGDinDurham in Southeast

Talk to me of the Fearrington Inn in Pittsboro

I ate there once, about ten years ago. I remember it as being superb--quite probably the best fine dining I've ever had--but a bit strange. The meal consisted of several small courses, and the wait staff wore name tags announcing the country they were originally from (the staff was very international).

Jan 13, 2013
PGDinDurham in Southeast

knife sharpening [NC- Triangle]

Hancock Fabrics (at least the one on Hillsborough Road in Durham) will have a knife sharpener come to the store every few weeks; they post his schedule in their store window. I've taken my knives there to have them sharpened and they have done a good enough job. I took my knives to Kitchenworks once; they did a good job, but I had to leave my knives with them for a couple of days (is that normal?).

Jan 13, 2013
PGDinDurham in Southeast

Is Rise in Southpoint worth the wait?

I was eager to read the responses, as I've been to Rise the past two weekends (once on a Saturday morning, once on a Sunday morning). On both occasions I waited about 15 minutes to place my order and another 10 minutes to get my food. The space is small and gets very crowded, yet there are things to look at while you wait, including a nice cookbook collection and a very nice set of framed menus paying homage to the many local chefs who trained the two owners. If you are lucky enough to get one of the five chairs at the small counter, you can peek through a slit into the kitchen. The braised pork and brussels sprouts biscuit was great--very tasty, tender pork and a nice combination of flavors. I also liked the creme brulee donut and the pineapple/pistacio basil cream filled donut. The donuts were far superior to Krispy Kreme and Dunkin' Donuts (in my book, that is not saying much) but not as satisfying as my ideal donuts, which seem to be available only at Gibson's Donuts and Howard's Donuts, both in Memphis. I would suggest going on a weekday, when they apparently are a lot less busy, and seeing if you like their food before trying them on a weekend. As you have probably figured out, Rise is essentially a take-out place: not the kind of place to meet a friend for coffee and conversation. I do hope they succeed: it seems to me that the owners are coming from a good place.

Jan 08, 2013
PGDinDurham in Southeast