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Garlicky Pot Roast

This is basically sauerbraten (the gingersnap cookies are a dead giveaway). I think it only uses one head of garlic, but they are telling you to roast a bunch, because as long as the oven is going, you may as well. At least, that's my interpretation of the somewhat wierd amounts listed.

Oct 29, 2012
rmlovvorn in Recipes

What to eat in Savannah and Charleston

When in either Charleston or Savannah, you are doing yourself a great disservice if you don't get fresh local shrimp, oysters, etc. In Charleston, go to Hyman's (http://www.hymanseafood.com). I know it's touristy, but they have some great local seafood, and they'll give you a bowl of boiled peanuts to keep you occupied while you wait for your entree (their scored flounder is spectacular). Salty goodness!

Nov 23, 2009
rmlovvorn in Southeast

Best Southern Food Trucks

There is no shortage of barbecue trucks around the Charlotte Area. Ron's BBQ travels around York County (in SC just south of Charlotte), setting up in particular parking lots on particular days, serving good barbecue sandwiches, with slaw of course. He smokes the meat himself overnight. Tasty!

Nov 23, 2009
rmlovvorn in General South Archive

In Columbia, SC for 3 days. What's a hound to eat?

I know I am late to this discussion, but for future readers, I don't think any discussion of BBQ in Columbia can happen without mention of Maurice's. You'd be hard pressed to miss his billboards, which may make his place seem a little cheesy, but trust me, Maurice knows his meat.

Dec 17, 2008
rmlovvorn in General South Archive

Must-Eat Joints in Michigan's U.P.

I loved the Vierling. I remember that if you got the beer sampler and drank the stout and the peach one right after the other, you curiously ended up tasting buttered popcorn. Wierd, and yet a wonderful sense memory.

Dec 17, 2008
rmlovvorn in General Midwest Archive

Must-Eat Joints in Michigan's U.P.

It's been some time since I was at NMU, but some of the best Asian food I have ever had was at the Rice Paddy, this little house in the shadow of the Superior Dome that had been converted to a two-table restaurant. It was run by a woman named Kim, who would make fried wontons on the spot on in the wok on the back stove; you could see the kitchen from the order counter. I still sigh in overheated contentment at the thought of the Chicken with Wild and Spicy Plum sauce.

Dec 17, 2008
rmlovvorn in General Midwest Archive