Anyone know if it's at least decent? I bought some gold rum to use for the making of some spiced rum (recipe here: http://www.chow.com/recipes/10868) for some eggnog (recipe here: http://www.jeffreymorgenthaler.com/20...). Problem is, doing a Google search for 'Montego Bay gold rum' doesn't result in anything useful. Has anyone tried this brand?

Also, if I want to use 250mL (1/3 of amount indicated by recipe above) of the gold rum for spiced rum, should I steep 1/3 of the spices for 24 hours or keep the same amount buy cut the duration by 1/3?

To further complicate things, I'm not that great at tasting/judging alcoholic drinks. Sorry!

Any help is appreciated. Thanks!

(If anyone is wondering, I bought gold rum since I didn't need that much spiced rum and gold rum seemed more versatile.)

See for yourself: http://theduckanddumpling.com/index.p...

So I was going to go eat at Duck and Dumpling but when I visited their website last night I found that a new chef had replaced Chef David Mao! Has anyone been there after the change? The menu seems more...generic?

Thanks! I was on this exact thread last night and I seem to have completely missed the price range. Is there's chance I missed whether there was a dress code or reservation requirement too?

FRESH RABBIT?! I must find this place!

What does their menu usually have? And how often do you think they have rabbit? And price range? Dress code? Reservations required?

Wow, I've been reading a lot about Neal's Deli...I guess I should give it a try sometime soon!

I ate at Sutton's today and was disappointed...tuna salad sandwich was too fatty that it ruined my Buns's broccoli and cheese soup...AND salad. On the other hand, the onion rings were well made at Suttons. But my point is, I want a nice sandwich place and will try Neal's Deli sometime in the future (was going to try that Time Out place too).

Licensed?

I had the sinigang (i call it "sour soup" haha) again yesterday...it was still tasty, but not *as* tasty as the one I had the other day. Quite inconsistent.

No waiter service. But buying a whole charcoal rotisseried chicken to go? Mmmmm... That's a tasty meal or two right there.

It's kind of hard to miss yet at the same time easy to. It has a cyan-like blue roof and the last couple of times I saw it, a flashing neon open sign. But it's a tiny place.

EDIT: I ran across another thread (Butternut Squash which btw, I was highly disappointed in except for their seitan nacho(?) appetizer) where you asked whether they were licensed for WINE/BEER... and....I don't think so...BUT, if I remember correctly there is a sketchy-looking convenience-like store next door that might sell some...

From what I ate, they definitely do. But I agree on their need to improve how they run the place.

So there's this new place on Franklin Street called Inihaw. Though the menu doesn't exactly list it, there's some really good Adobo chicken, Sinigang (definitely NOT on the menu), and chicken roasted (rotisseried?) over some hot coals. I noticed they closed early yesterday and I'm a bit worried that they might close for good. I want my Sinigang and chicken! Sorry for my ineloquence but if anyone wants to try some real Filipino (brought a Filipino friend along--she approved as well!) food, I think this place should be given a chance. Sadly, the good stuff isn't on the menu (though I haven't had most of the stuff from the menu). So yeah, Franklin Street. Inihaw. Cyan-like blue roof really close to the post office. I want my cheap and tasty food source kept open. Thanks!

Hmmm... But the one at the Polk Place is supposed to be female but we haven't seen any fruits at all...

Thank you! I'll be sure to check it out sometime. Did you pick them while they were in season?

That's so sad! But thank you for the advice.

Yeah, I saw that a while ago... I have yet to go search there but I was hoping that someone knew a tree even closer... Thanks though.

Would you mind telling me where on campus (or at least near it) I could find fig trees? I just tried it for the first time not too long ago... They were tasty!

And yes, I've heard that they were around, but the closest I've gotten to finding one were obscure clues from a blog entry about persimmon trees in the area or an actual tree that didn't bear any fruit...

Anybody know where the fruiting persimmon trees are in Chapel Hill? I found one in the Quad of the UNC campus but it wasn't bearing any fruit...

Yeah, I was having thoughts about the fingers melting holes in the cups leaking the drink everywhere...

My cousin is looking for a place to order a birthday cake for this Saturday. He has been going to Southern Seasons in Chapel Hill but he prefers to not drive as much (so somewhere near Morrisville). So, any recommendations for a place that sells tasty and good looking cakes?

Thanks!

I'm just curious--what does everyone think about using cups made of ice (example link below) for (mixed?) drinks? Flavor-wise, shouldn't there be less dilution due to a reduced surface area? Is this a good thing?

http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=1326

Edit: This link would probably be more appropriate as the previous link were ice shot glasses.
http://www.onemoregadget.com/ice-tumb...

Thanks again!

So I recently some of my friends came back from Greece and got me this book called "Greek Cookery and Wines". I want to make the moussaka in this book but I can't figure out what they mean by "mince." Is it:

1. Seasoned ground beef (if so, what recipe should I use to make this mince?)

or

2. Simply ground beef (if so, what type should I use?)

As this may help, the ingredients in this recipe are as follows:

2 kilos of large round aubergines
1 kilo of mince
1/2 cup of oil
2 large onions
5 ripe tomatoes
1/2 cup of dry white wine (would Sauvignon Blanc work for this?)
salt, pepper
grated kefalotiri cheese (should I not be able to find this, what else is suitable for this sort of dish?)
oil for frying
2-3 portions of white sauce [bechamel] (recipe for this is on another page of the book)

Thanks again!

YES. Thank you.

HANDS DOWN SUSHI TSUNE!

...sorry about that, got a bit too excited...but I wrote a post about it here:
http://chowhound.chow.com/topics/616803

I've been to the Neomonde in Morrisville--the bread is quite tasty. I really enjoyed their beef-and-lamb _______. I can't remember the name. Shame.

I probably have a vetch. And thanks for telling me not to eat it--I have been entertaining the thought of it for quite a while now.

...any chance you know whether Lamb's Ear is edible/safe to eat/tasty? I really like the fuzzyness, hahaha...

Thanks again.

If my memory is correct, either 411-West or Elaine's had it. Probably the former.

So I've noticed this vine-like plant that's been growing around the yard somewhat like a weed (it probably is). On it, I see what resembles snowpeas growing but only smaller. They are usually about an inch long and sometimes an inch and a half. After that, they turn really dark purple and dry up and when you "crush" them between your fingers, they snap open and twist apart all while throwing their peas/seeds a couple inches around. I'm curious as to whether or not they are safe to eat? And what are they? Thanks!

If you're around the NCSU area, I highly suggest Sushi Tsune for sushi. Fraziers (though not sushi) is a pretty good place too but is on the expensive side. If you're around the UNC-CH area, I recommend Don Jose Tienda Mexicana for tacos and other Mexican foods. There are many good places to eat around that campus actually (especially on Franklin Street), so you should have a much easier time finding good places to eat. If UNC offered an EE degree, I'd go there for the food. But alas, they don't.

My personal favorites are listed among my post here: http://chowhound.chow.com/topics/616803. If you stumble upon a good place to eat while you're visiting, please post about it! Thanks!

edit: Lime and Basil makes a very good beef pho for a restaurant!

It's not in Durham, but it's pretty close depending on which part of Durham you are at: Don Jose La Tienda Mexicana. I don't know if they cook the pastor on a spit but I do know that their taco shells are made fresh on site. I wrote about it a while back on if you want to read it. Tell me what you think should you decide to try it out! http://chowhound.chow.com/topics/616803

Is there a place in or near the RTP (or in NC) where I can buy whole ducks from? I would like to buy in bulk and fresh is preferable... I tried searching for duck farms in NC but I didn't really get anything...

Thanks again!

Can a kabob from Unaabi actually be filling? Because what I'm picturing in my head is a skewer of meats for $8-9...or does it actually come with several skewers? Or something else?

What would be a good source of balut in the Triangle area in North Carolina? Duck or chicken would be fine. Would the Raleigh Farmer's Market have any?

I saw some being sold in Grand Asia in Cary. What are your opinions on getting balut from there?

Also, how does one go around choosing the right balut?

Thanks again!