chicaraleigh's Profile

Title Last Reply

How much does a loaf of bread cost where you live?

In Raleigh, NC commercial brand whole wheat is ~$4, white ~$2.50, rye ~$4

speciality loaves can be as low as a $1 for a baguette up to $5 or $6 for dark pumpernickle or other "specialty" types

Jul 19, 2010
chicaraleigh in General Topics

$1000 to spend on food - in Raleigh

LOL! That would be one swanky oyster roast wouldn't it!!

Jul 19, 2010
chicaraleigh in Southeast

$1000 to spend on food - in Raleigh

wow - the omakase at Waraji is an AWESOME idea.....i bet we could burn thru the $$ pretty quick on that one.

Speaking of sushi....how about the tuna collar that they were serving in some strip-mall sushi joint on AB this past Monday?!? The joint is in Columbus, which I am supposed to be in on Thursday of next week. If the stars align....Holy xxxxxx - i am so in!

I'll have to check on whether or not it is all of Wake...I think the original "spirit" was to bring eaters into downtown.

Jul 18, 2010
chicaraleigh in Southeast

Wine & chicken/sausage gumbo

Greetings all....reviving this post. I'm still suffering from "gumbo fever" and I have a bumper crop of okra so...Laissez Les Bon Temps Roulez

The original post was 2 years ago, so I'm hoping to get some updated opinions - especially from Bill Hunt - on wine pairings and the best PN's commerically available on the market today.

Fear not, beer lovers, we will have plenty of Dixie flowing :-)

Jul 18, 2010
chicaraleigh in Wine

what was your favorite type of school lunches?

The canned green beans and the canned boiled potatoes. They were my faves back in the day but for some reason, I can't even begin to think about eating them today.

Jul 18, 2010
chicaraleigh in General Topics

$1000 to spend on food - in Raleigh

I am lucky enough to be great friends with someone who recently won $1000 gift certificate and she wants to share it with me!!!! Well, and her husband, and our other best friend with her husband too. So, that makes 5 of us.

The catch is that it has to spent in restaurants, in Raleigh - on food only. It doesn't cover alcohol purchases....otherwise this surely would not be a topic!!

My usual Raleigh haunts are generally cheap dives (I mean that in the nicest way), so I'm a bit at a loss for upscale Raleigh dining. If we were able to expand to Durham or Chapel Hill, I have my upscale faves.

I am considered to be the resident "foodie" in the group so they are looking to me for picking the spot.

So, for 5 people, and $1000 in food in Raleigh - where would you go?

Oh, and you can 86 Second Empire immediately. After a tremendously rude and unfortunate experience there on Christmas Eve in 2002, I will NEVER go back.

Jul 18, 2010
chicaraleigh in Southeast

Shrimp and Grits - reposted from "Crooks Corner" topic on Southeast board

Rory - sorry for the delay I have been traveling quite a bit and haven't had much time for anything besides packing and unpacking. I looked at the recipes that others have provided but none of them seem to be the one I have from the 1992 version of BA. I tried to find a link but it doesn't seem to be listed in their archives. Amazing that anyone ever cooked or shared recipes before the internet!! Any way - here's the recipe exactly as it was printed in BA. I will also post over on the recipe board just in case I'm breaking the rules by posting it here....

6 cups or more water
1/2 tsp salt
2 cups quick cooking grits
1 cup grated sharp cheddar
Pinch of ground nutmeg
Hot pepper sauce (such as Tabasco) ***I personally prefer Crystal or Louisiana****

12 bacon slices, coarsely chopped
2 pounds large shrimp - peeled and deveined
1/2 pound mushrooms - sliced
2 cups sliced green onions
2 large garlic cloves minced
2 1/2 tbl fresh lemon juice

1/4 cup parsley

Bring water and salt to boil in saucepan. Whisk in grits. Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring occasionally about 10 minutes. Whisk in 1 cup cheese and nutmeg. Season to taste with hot pepper sauce. Cover and set aside.

Cook bacon in heavy large skillet over medium heat until brown but not crisp. Transfer bacon to small bowl, using slotted spoon. Pour off half of drippings from skillet. Add shrimp to same skillet and cook until just pink, about 2 minutes per side. Transfer shrimp to plate, using slotted spook. Add mushrooms to same skillet and saute until tender, about 4 minutes. Add green onions and garlic and saute 3 minutes. Return shrimp and bacon to skillet. Mix in lemon juice. Season with salt, pepper and hot sauce.

Bring grits to simmer, adding water by tablespoons if too thick. Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley and serve.

Jul 18, 2010
chicaraleigh in Home Cooking

You got to be kidding me (Crooks Corner, Chapel Hill, NC)

Rory - sorry for the delay I have been traveling quite a bit and haven't had much time for anything besides packing and unpacking. I looked at the recipes that others have provided but none of them seem to be the one I have from the 1992 version of BA. I tried to find a link but it doesn't seem to be listed in their archives. Amazing that anyone ever cooked or shared recipes before the internet!! Any way - here's the recipe exactly as it was printed in BA. I will also post over on the recipe board just in case I'm breaking the rules by posting it here....

6 cups or more water
1/2 tsp salt
2 cups quick cooking grits
1 cup grated sharp cheddar
Pinch of ground nutmeg
Hot pepper sauce (such as Tabasco) ***I personally prefer Crystal or Louisiana****

12 bacon slices, coarsely chopped
2 pounds large shrimp - peeled and deveined
1/2 pound mushrooms - sliced
2 cups sliced green onions
2 large garlic cloves minced
2 1/2 tbl fresh lemon juice

1/4 cup parsley

Bring water and salt to boil in saucepan. Whisk in grits. Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring occasionally about 10 minutes. Whisk in 1 cup cheese and nutmeg. Season to taste with hot pepper sauce. Cover and set aside.

Cook bacon in heavy large skillet over medium heat until brown but not crisp. Transfer bacon to small bowl, using slotted spoon. Pour off half of drippings from skillet. Add shrimp to same skillet and cook until just pink, about 2 minutes per side. Transfer shrimp to plate, using slotted spook. Add mushrooms to same skillet and saute until tender, about 4 minutes. Add green onions and garlic and saute 3 minutes. Return shrimp and bacon to skillet. Mix in lemon juice. Season with salt, pepper and hot sauce.

Bring grits to simmer, adding water by tablespoons if too thick. Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley and serve.

Jul 18, 2010
chicaraleigh in Southeast

Simple and delicious mac and cheese recipe?

Bada Bing - thank you soooo much! The boys are going camping next weekend and will surely want to be fed when they get home. I will definitely try your method and report back. Thanks SO much for all the details!!!

Jul 10, 2010
chicaraleigh in Home Cooking

You got to be kidding me (Crooks Corner, Chapel Hill, NC)

You are correct on the 2-step pork prep theory. The reason I know this is that I have the original Crooks Corner Shrimp & Grits recipe that was reprinted in the November 1992 Bon Appetit.

The reason this sticks out in my mind is that I have every copy of the November Bon Appetit going back to 1990, not trying to age myself but 1990 was my first year out of college and I found myself with the monumental task of mastering my first Thanksgiving dinner all on my own. A very daunting task, or at least it seemed so at the time!

To make a long story longer <grin>, I moved to NC in 1992 and in the RSVP section of the Nov 1992 BA, the Crooks Corner Shrimp & Grits recipe appeared.

For me, it is still the baseline for all other shrimp & grits recipes. Being raised in Western PA - this seemed the most exotic thing I had ever heard of! I barely knew what a grit was, polenta - sure...but a grit? Who would eat something called "grit"?!?

I figured that if BA would endorse such a thing as a grit - I ought to check it, especially since this place was only 20 minutes from my house. Crooks was the first NC "fine dining" experience I indulged in about a week after Thanksgiving that year. The 2nd was Nana's in January of 1993. Hard to believe that both of them are still landmark locations after all this time.

If anyone is interested in the recipe, let me know, not sure if it would show up on the BA recipe archive. The Nov '92 was FILLED with Southern Thanksgiving specialties as it was titled "A Southern Thanksgiving". It's still probably my favorite edition, but mostly for nostalgic reasons.

Jun 30, 2010
chicaraleigh in Southeast

Driving from Tampa to Raleigh ... Suggestions for a Great Meal/Sleepover

A 3rd vote for Beaufort - a very quaint town with some unique dining options. Will you please bring a cooler full of Cuban sandwiches and stuffed potatoes? JK :-)

Welcome to Raleigh!

Jun 30, 2010
chicaraleigh in Southeast

Best gourmet markets in the Triangle?

good catch - thanks for pointing that out. Even after 20 years of living in the Triangle I still manage to get lost in Cary!

Jun 30, 2010
chicaraleigh in Southeast

Best Sandwich in the World

I wish I had thought of this but I didn't...the BEST sandwich I ever ate was at The Federal in Durham, NC. Still one of my favorite lunch spots but I have never found this sandwich repeated on their rotating menu. If it were legal to marry a sandwich I would have married this one.....

Bacon (everything is better with bacon - they cure their own or at least did at the time)
Arugula (my ultimate favorite green/herb)
Brie (what else needs to be said)

oh but it gets better...

Fresh local tomatoes (they were in season at the time)
Carmelized onions

served on.....

A pretzel dough baguette (made in house)

Simple, devine, delicious, mouth watering, crunchy, gooey....fine ingredients intelligently put together.

Best part - I walked out the door for less than $10.

Jun 27, 2010
chicaraleigh in General Topics

Best gourmet markets in the Triangle?

sorry I didn't think about this on my first post but The Meat House in Cary has been getting rave reviews from my friends. Since I tend to eat out for lunch a lot (ie. gluttony), I tend to stick to salads and other non-meat meals for dinner. Add to that the fact that I work in Durham and live in Raleigh it just hasn't made my personal "must do" list yet.

With that said, I do hear rave reviews from my carnivorous pack. It's in the same shopping plaza as Trader Joe's and there is a Whole Foods just around the corner from there....From there, Grand Asia isn't far nor is the Farmer's market. Wow, you could make a whole epicurean adventure out of it.

Just pack a cooler with some ice packs and a fat wallet and you'd have the perfect Saturday! Well, maybe not your perfect Saturday but it would rank up there for me.

Jun 27, 2010
chicaraleigh in Southeast

Durham Food Truck Rodeo - Today 6/27 - 4:00-7:00

Thank you for the quick report. I too was a little disappointed with the turnout and representation, especially given the fact that there was such a big article in the Indy this week about our "burgeoning food cart scene".

Thanks again for reporting in so quickly - btw - I'm not new to the boards but have just gotten back into the Triangle food scene. I've noticed that you've become a staple on the board! Congrats to you and all the others that keep the Triangle food scene alive.

Jun 27, 2010
chicaraleigh in Southeast

where to find chipotles in adobo sauce?

to echo CN and GHG - it is a very common ingredient. One thing that might help...here in NC, they don't come in giant cans and there are only 1, maybe 2 brands at the local market.

I'm guessing that there are many more options in Pasadena but...they way I find them are by looking for a small'ish can that is similar in size to a vienna sausage can. Two brands that I can always find are La Costena (red with yellow lettering) and Goya (again red with yellow lettering). Head to the "latin", "mexican", or "central america" section of your local market.

If you don't find them on your next trip - ask a cashier, or better yet - stock person. They generally know where everything in the store can be located.

Not sure what your time frame is but if worse came to worse, you could always order on line.

Jun 27, 2010
chicaraleigh in General Topics

Things to cook in a Le Creuset?

sorry for not thinking of this earlier, but another thing I use my LC for is as a weight when making panini. I have a small kitchen, so therefore an adversion to equipment that can't pull triple and/or quadruple duty - therefore a panini press is out of the question.

I use my LC to press sandwiches. Mine just happens to fit perfectly to the inside of my grill pan. Also, I find that because the LC gets awesome heat distribution, I don't get "hot spots" like I do with other weighting techniques.

I will generally cover the sandwiches with parchment paper (tried aluminum foil a couple of times but the sticking/tearing became an issue) then simply place the LC on top. You can accomplish the task without the parchment but there is a bit more cleanup involved.

Congrats again!

Jun 27, 2010
chicaraleigh in Home Cooking

Simple and delicious mac and cheese recipe?

BB - My family has always used the more complicated bechamel version. My son and his friends LOVE mac & cheese but I sometimes just don't have the inclination or time to go through the whole bechamel process.

Not that it's complicated but you have to be in the mood to whisk - know what I mean? I'm hoping you will share some tips on what seems to be a simpler method of feeding a house full of teenagers....

Do you use a standard 9x11 baking dish? What type of macaroni - plain elbow or do you alternate varieties based on what's in the pantry? Do you boil the pasta to just before al dente to avoid mushy pasta?

Assuming you are using a full pound of pasta - Approxiamately how much milk and how long & at what temp do you bake it for?

I find that a lot of standard commercial cheddars get that oily break down or almost worse - grainy texture - if you're not careful with the melting process - since you're melting directly in the oven do you have a brand preference for cheddar?

Do you add a crumb topping at the end?

Sorry for what must feel like an inquisition but thanks in advance for your clarification!

Jun 27, 2010
chicaraleigh in Home Cooking

Quick Help...Seasoning Shrimp Pasta Salad?

The chopped celery & fresh herbs are a great suggestion. How about a homemade vinaggrette instead of mayo? You could use any combo of oil with vinegar and/or lemon juice with fresh herbs, salt, pepper and just a touch of mustard to help emulsify.

You could certainly add in artichoke hearts or black olives (kalamata or other brine cured olive), maybe some feta or some other crumbly type cheese?

Oh, and cukes! I love cukes and they are just coming into season here in my part of the world. In this application, I would either use a short thicker julienne or quarter cuts.

Happy eating!

Jun 27, 2010
chicaraleigh in Home Cooking

Things to cook in a Le Creuset?

- Jambalaya and Gumbo are two of my favorite summertime meals for my Le Creuset
- Make the sauce for homemade mac & cheese, not a summer time favorite but sometimes you just need mac & cheese
- Any type of corn chowder using fresh corn cut from the cob
- As mentioned earlier, fresh tomato sauce
- I often use mine as a serving dish for potato and/or pasta salads or coleslaw. Granted it's a little heavy to drag along for potlucks but it has it's own lid and tends to retain a certain level of "chillness" longer than other vessels.

Congratulations on your recent wedding and new family member!

Jun 27, 2010
chicaraleigh in Home Cooking

Driving Cross Country via Route 40 or further South

you might want to check out yelp dot com. they have a mobile app that you can download to your phone that allows you to search based on current location. You can filter by highest rated in a town or by specific cuisine, etc

If you're coming through NC you must stop for eastern style NC barbecue. One of the local favorites is Allen & Son's located just north of I-40 on Hwy 86 in Hillsborough NC.

You can google Allen & Son's and get plenty of hits. Just make sure you go to the one in Hillsborough and not the one in Chapel Hill.

Happy travels!

Jun 27, 2010
chicaraleigh in General Topics

Durham Food Truck Rodeo - Today 6/27 - 4:00-7:00

Greetings!

Just heard that the Durham Food Truck rodeo will be happening again today

The last event was held at Sam's Quick Shop, this one is being held at Durham Central Park

Time listed as 4:00-7:00 today

I guess this takes care of the "what's for dinner" question - at least for me!!

Happy eating,

Dawn

Jun 27, 2010
chicaraleigh in Southeast

50 things to eat in NC

My apologies if someone mentioned this already but for me, the chicken salad at Tookie"s in Raleigh is the quintessential NC dish.

One location at Seaboard in Raleigh, another location in a gas station on Falls of Neuse just south of I-540. I've also heard that they've opened a location in Garner.

Grab a tub to go, add a pack of crackers or a loaf of bread and you'll have a great snack for all those "in between meal times" during your trip.

tookies-grill.com

Jun 27, 2010
chicaraleigh in Southeast

Best gourmet markets in the Triangle?

While certainly not upscale, I always enjoy going to Compare Foods (Raleigh and 2 locations that I know of in Durham). Plenty of interesting ethnic produce, meats and other goodies that you can't find anywhere else. The prices are great too!

Jun 27, 2010
chicaraleigh in Southeast

Pho in Raleigh nc

I like Pho Cali but the drive to Capital is a bit far for me. My "go to" place is 9N9 on Miami & T.W. Alexander - technically not Raleigh, but pretty close!

Apr 22, 2009
chicaraleigh in General South Archive

"Problem" ingredients

good question - I'm not sure. I've never tried with anything else except for onion. That didn't work out very well. It turned into a really slimy mess-ugh!

Mar 26, 2009
chicaraleigh in General Topics

Why has the cost of butter gone up? Shenanigans?

well, I'm not an authority on dairy farming but, I'd venture to guess that there are materials that must be purchased to sustain the cows (hay, grains, medicine, etc), there is also a cost for extracting the milk which must use some sort of power, the cost to process the milk into butter must cost more, and then finally transportation.

I'm just guessing here...

Mar 18, 2009
chicaraleigh in General Topics

Primer on Vietnamese Herbs

alkapal - thanks again for another informative and chow inspiring post!

Mar 18, 2009
chicaraleigh in General Topics

Saffron - I need your best recipe!

SamuelAr -

How are your saffron experiences going? Do you find that you like the savory or sweet version of the recipes that many have offered? Do you find that you just don't like saffron and want to ship it to me?!? <grin>

Please report back when you can

Mar 17, 2009
chicaraleigh in Home Cooking

Age and Food

OHHHH, I think I have it now! Or, at least I think I understand a little bit better. At any rate, at least I'm trying to understand. Does that count?

Mar 17, 2009
chicaraleigh in Not About Food