$8 for a $100 gift certificate at Resturant.com! / Restaurant suggestions..

Restaurant.com likely makes up these deals on people who never cash in. I live in a rural area, and I've had some of these "gifts" but mostly through online sites. I've not yet been able to find one that I could cash out. I've sent them along to my son in Chapel Hill and brother in Dayton. No go. All the little details render them worthless. While I could see the coupons as a good deal for some, I would not suggest going this route if gifting another person (unless you know they deals can be used). It's nice to see that you get a $25 GC, but when you can't use it, then the $5 (or whatever was paid) is money down the drain in the end. Nice model for underwriting those who can cash in. Enjoy.

CyndiA in Philadelphia

Ewww.. I have to cook that!?

I really don't want someone cooking something for me that they don't like. A big part of the fun is enjoying the food together. That's home cooking - of course.

It would be rare that I cook something that I don't like either. There are few foods that I don't like, and I can't think of anyone that might cook for that would not like something that I cook.

If I had to do foods at a restaurant or for a dinner where there were favorites that had to be cooked, then I guess I would request solid directions and just follow them. That's never come up.

It's not that I have any issues with someone liking something that I don't. It's just hard to nail it when I don't cook it usually and don't enjoy tasting it. My son loves mac and cheese, and I really don't. I tried to make it a couple of times per my Mom's recipe which involved a lot of "taste it" etc. Now, I just let my Mom do that dish, and I do others that I do well that he loves. My son doesn't get it real often, but when he does . . . it's spot on for him.

CyndiA in Home Cooking

BBQ Styles and Trends-Favorites and Dislikes

I march to my own drummer, and I would not say you are not a real "smoker." You do what works for you, and you have fun. That's what it's all about.

Yes. You will hear some people say that smoking has to be done a certain way. I just don't agree. I can taste the differences, but I've had great smoked food using various methods.

Lynx makes a great product as well. It is the high end and good for an outdoor kitchen format. I would suggest getting Baxter's wood. This is, again, only an email contact. He has a lot of wood and all prime quality. You can get various different flavors by changing up the wood.

NC barbecue is usually chopped, but you can also do a good pull with Bear Paws or it might be Bear Claws. They have a web site but are also on Amazon now. The price is very low, and they do work really well.

CyndiA in General Chowhounding Topics

Red velvet cake - why?

That article is interesting. It does seem to support some of my word of mouth info on the cake. They mention the W=A and also mention the beets. It sounds like there are a lot of variations. The best ones I've had have been home cooked by local ladies.

CyndiA in General Chowhounding Topics

BBQ Styles and Trends-Favorites and Dislikes

I have a Big Green Egg, and it's a great outdoor cooker. It is more bake than grill though. It's designed for lid down. I'm fine with that, but it's a different approach to outdoor cooking. The main benefits are that you can get a huge range of outdoor cooking temps and can cook from high heat with a sear (better stated as carmelization) and pizza heat to low and slow with an even temp and not a lot of "tending" for ribs and shoulders etc.

I lean to the WSM for a couple of reasons. There's the price - a big difference with Weber much lower. The weight also comes into play. I really can't move a BGE around very well but can a WSM. Also, I can break down the Bullet and take it somewhere but need help with the Big Green Egg. The biggie for me is that I really love the flavor of charcoal briquettes, and I know I may get some flack on that, but that's just what I like. The "cleaner" smoke taste of natural lump highly recommended for the BGE is not the taste that I associate most with outdoor grilling/cooking.

I can pull great food off wood, charcoal, gas, electric, and pellet. I recommend various units to various people but only after chatting which can be in person, on the phone, online whatever. It's really important that the grill unit (whatever kind) works for the person.

Without a lot of info but hearing you say that you're the grill guy type and like DIY, then if you were purchasing, then I'd say Weber Smokey Mountain or perhaps the Ugly Drum by a guy who does them in his garage here in NC (no - I don't know him but have emailed back and forth). This would not be what I'd suggest to every person at all. The Big Green Egg is perfect for some outdoor cooks. I also recommend electric in some cases. The main thing is that a person needs to feel comfortable and have fun. If it's just sitting there, then it's a waste of money. I'm pretty practical that way (-:

CyndiA in General Chowhounding Topics

Red velvet cake - why?

My understanding is that Red Velvet is a Depression era cake for the most part. They did not use red food dye to color it to start with. The cake had beets in there to color it. So, it did not have a lot of cocoa powder to keep costs down, but the color made it more festive and the beet veggies made it more moist.

I've also heard that Waldorf=Astoria created the cake, but I'm pretty sure that it dates before that and to the South. Perhaps someone just took the idea to the hotel at some point.

That's just word of mouth that I'm drawing on, but my great grandmother was a Mississippi riverboat cook/chef before she married my great grandfather.

I've had a lot of pretty bad Red Velvet cakes and a few really fabulous ones. If you ever get a really good one, then I think you'd like it.

CyndiA in General Chowhounding Topics

Graduation dinner for my son - central North Carolina

Pretty much. My Dad was Navy, and we moved here when I was four. I don't really recall anything before that age. I did go to Dallas (TX) to school for two years and then married someone in the military and lived all over including Greece and Japan. I returned to my hometown when my boys were ready to start school. So, I basically grew up here and then have been back here now for 16 or 17 years.

CyndiA in Southeast

mayo surplus

If you grill, try making a white BBQ sauce for chicken. Make some to sauce the chicken and some extra for dipping. It sounds strange, but it's really yummy.

CyndiA in Home Cooking

Graduation dinner for my son - central North Carolina

Thanks. Got right to it.

I asked a student in class tonight about Starr's. He lives in Mocksville. He said he'd not heard of it, so I suspect you're right on that. Bummer. Wish I'd known about it before.

CyndiA in Southeast

Funniest Thing a Server Said to You

Hi Bill - I did start that thread too a few days ago about funny things patrons say: http://chowhound.chow.com/topics/788105 There are some good stories there as well.

CyndiA in Not About Food

How would you deal with a noticeably "addled" server?

Yes. The tortilla idea makes sense. I just knew how they served the chili both prior and after that order. I will always wonder what would have arrived at the table if I hadn't said something to server #2.

CyndiA in Not About Food

Graduation dinner for my son - central North Carolina

I noticed that Chef Starr has her own restaurant in Mocksville too. I looked that up. Don't think I'll do it for the graduation dinner but hope to get out there sometime this month.

Has anyone, by chance, been to Starr's to eat?

http://www.allmenus.com/nc/mocksville/158064-starrs-new-southern-cuisine/menu/

CyndiA in Southeast

Graduation dinner for my son - central North Carolina

I've been looking up your suggestions. I put La Botana with North Carolina in Google, but I don't seem to get a page. I did, however, see this page (-: Would you happen to know if they do have a web page?

CyndiA in Southeast

Graduation dinner for my son - central North Carolina

He loves Case Grande - especially the queso.

We've not been to Emma's. Thanks.

CyndiA in Southeast

When you first started cooking away from home, what were some of your disasters?

Spoken like a true Chowhound (-:

CyndiA in Not About Food

Most memorable cooking disaster?

I was in high school and decided to make fudge for a boyfriend.

When I looked for "canned" milk, I thought it would be a good idea to splurge and get the expensive milk, becasue I wanted the candy to be extra good.

Back at home, I mixed up the fudge ingredients and began stirring.

My middle school brother who was a good cook came in and asked what I was doing, so I told him that I was making fudge and waiting for it to come to a boil. My brother looked at the giant ball of chocolate in the pan which was starting to scorch and told me that I should come get him if that ball started boiling.

And, that is how I learned the difference between evaporated and condensed milk.

CyndiA in Not About Food

When you first started cooking away from home, what were some of your disasters?

Too funny! I'm guessing you also used Kool-aid as a mixer. Not very good, but . . .

CyndiA in Not About Food

What hot dog brand is best?

I can get Beefmaster at the little IGA grocery store here now and then. I think they only get one or two packs per week, since they cost more. If I don't get there when they are first put out, then I don't see them (-: which is often.

CyndiA in General Chowhounding Topics

When you first started cooking away from home, what were some of your disasters?

LOL. I can certainly picture that. Some of the college dishes are certainly creative.

CyndiA in Not About Food

When you first started cooking away from home, what were some of your disasters?

I knew how to grill in college, but I didn't know anything about kitchen cooking.

A friend asked if I would make mashed potatoes to go with grilled steak. Now, how hard could that be? So, I said sure.

I boiled potatoes and mashed them with a fork which was all I had.

Friend looked at the potatoes and then took a bite.

"I think you're supposed to put something else in mashed potatoes," he said.

"Oh yeah?"

"They don't taste like my Mom's."

"Maybe your Mom can drive up and make them next time."

Afterwards I called my Mom who said you put butter, milk, salt and pepper in mashed potatoes. Go figure. I thought they did awfully stiff.

CyndiA in Not About Food

Awesome Friends With Food Sensitivities

Whew. I can imagine the dinner conversation if it's anything like the stuff I hear. Apparently some foods cause hyperactivity while others cause neon colored feces and others result in chapped bottoms . . . and you get the picture (hope you were not eating while reading).

CyndiA in Not About Food

Awesome Friends With Food Sensitivities

I keep coming back to this post. It's hard to deal with the awesome friend versus all these food rules thing as far as responding. Good friends and family members do not set the bar so high that no one can make the grade. So, I would certainly do everything in my power to make my home comfortable for others, but some people (including family) can change it up and on a dime so that it's no win.

I have a family member who does food attack everyone. I tried really hard to adjust and meet her rules and standards. Now that it is down to hot dog weiners (no buns), potato chips, boiled chicken no seasoning, and rice, well . . . I can't figure out the healthy in that. I can provide those few foods but put a bowl of fresh fruits out and get the big sigh eye roll about me being insensitive, although everyone else is starving and glad to have a fruit bowl at least.

Yes. I am a good cook. No. I don't have anyone over now. Yes. I do need to regroup and have family and friends over who do like to eat. If you have a real food Natzi in the fam and get burned over and over, then it can mess with your head.

CyndiA in Not About Food

Awesome Friends With Food Sensitivities

When the "food sensitivites" change day by day and week by week and month by month . . .

Example - I don't have x and it's on the "fine to eat/drink list." Then I have it, and it's on "no no." I pick said item up again, and it's a problem item after it was requested the time before when I did not get it after being told it was off limits the time before and after. Fine when I don't have it. Not fine when I do have it.

I do have some food problems, but I keep them to myself and adjust. The freshener spray on salads at restaurants rips me. While I love salads, I don't eat them out. I know that not all restaurants spray the salad and veggies, but I don't chance it. But, I don't mention it. I just eat the things that don't get me.

CyndiA in Not About Food

Graduation dinner for my son - central North Carolina

Thanks so much. I will follow up on those ideas.

Just as a note, I was thinking a dinner engagement (-: versus a party. In other words, I want to take my son out - just the two of us some place special. He'll have a family party here, and the mom/son meal would be later in the week or month.

Don't want to get arrested so will skip the spirits with his age (-: I've had some great meals at our wineries though. Lots of fun.

Again, thanks for the ideas. Ones that we don't do for the graduation meal will also be fun for later.

CyndiA in Southeast

Incongruently-named/Silly/Misleading Recipe Names

Better Than Sex Cake

It wasn't.

CyndiA in Not About Food

Graduation dinner for my son - central North Carolina

I would like to take my son out for a special meal for his high school graduation, and I live about halfway between Charlotte, NC and Winston/Greensboro.

We mostly eat at home, because we're out in the country, and I cook really well.

My son eats most anything, but he's not huge on red meat. He likes it OK, but it would not be a huge treat for the most part. He also has never been big on the kid/teen foods like pizza, chicken nuggets, frozen foods heated up etc.

His favorites are:

Seafood (but I don't think a restaurant would beat my scallops or shrimp)
Southern homestyle (but that's what I make a lot)
Green veggies
Cheese fries
Mexican (mostly for good cheese queso)
Grilled cheese (not the sandwich - grilling cheese that I do on the grill)
Sweet potatoes
Mac and cheese (but really just my mom's homemade)
Church dinners (with a range of foods)
Bojangles (if it's fast food)

Today he stuffed himself on a pot of home snapped green beans and new potatoes.

I hope that's enough info to give a feel. I think he's be the chowhound type if we were in an urban area. He likes to dress up, and he loves fresh foods prepared perfectly. His weakness (if you didn't gather) is cheese. He leans a little more heavily to vegetables, but he does like meat as well.

CyndiA in Southeast

Emerald Isle (North Carolina) - Places to Eat 2011

Thanks Dave. I will be sure to check it ou. Appreciate your sharing.

CyndiA in Southeast

Opinions on Dining Groups

I haven't tried one. They don't have such groups in this area. But, it sounds like fun. Be sure to post back what you thought. I'd be curious.

CyndiA in Philadelphia

BBQ Styles and Trends-Favorites and Dislikes

I'm a barbecue writer, and I'd make the same suggestion as Cameraman. The Weber Smokey Mountain is easy to use, and it's not over the top expensive. Be sure to check the Virtual Bullet web site. Lots of great info there.

CyndiA in General Chowhounding Topics