jberryl's Profile

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Papas & Beer V. Papas & Beer

Funny girl

Jun 13, 2007
jberryl in General South Archive

Ashville - favorite breakfast and dinner joints?

Better late than never - Corner Kitchen for any meal - Mine has always been breakfast - It's in Biltmore Village.

Jun 13, 2007
jberryl in General South Archive

Papas & Beer V. Papas & Beer

P & B was probably the best deal for the money in town - at least that is the opinion of my brother and that I have. We especially liked the Beef Tamale, the chile relleno and the salsa bar. Service was good and since we tried five dishes (plus the chips) we were stuffed. The food seemed very rich. Four beers, five dishes, 38.00 - not bad!

One comment my brother had is that while Limone is good, you don't feel you dollar goes very far there. Perceived value is much higher at Pappas & Beer..

Jun 13, 2007
jberryl in General South Archive

Chorizo (Asheville) - mixed review

Well I must say that NC ABC does have somewhat reasonable prices for liquor even compared to states that have free trade. Oh, I'm sure there are some places that have somewhat cheaper booze but don't forget that in any state, the State is collecting plenty in taxes from the sales (like cigs & gas). But I think here in NC they do it to restaurants because they will sell it at such a mark-up and they can.

Jun 13, 2007
jberryl in General South Archive

Asheville - Real deal?

Well Barry - next time you come to town then lunch at 12 Bones because besides the best BBQ in WNC, their sides are fab.

Jun 11, 2007
jberryl in Southeast

Asheville Sat night - Table or the Market Place

Mark might just take exception with that comment. You should tell him. It's just been around for 25 years.

Jun 11, 2007
jberryl in General South Archive

Asheville mini-review (long)

Corner Kitchen is at the head of Boston Way.

Jun 11, 2007
jberryl in General South Archive

First impressions of Chorizo and Ultimate Ice Cream, Asheville:

Hang at Laughing Seed ... just kidding... Hector does veggie at his other to places, hard to believe he didn't have something at Chorizo.

Jun 11, 2007
jberryl in General South Archive

Girls night in Asheville

It is interesting to note that the Martini Girls hit Carmel's every Wednesday evening starting at 5 and runs to the last one drops (just kidding). They have anywhere between 5 - 10 women for this event. Once you get established the place should make you feel like it's home.

Jun 11, 2007
jberryl in General South Archive

Chorizo (Asheville) - mixed review

Time for a reality check regarding liquor costs for a quality margarita. My Colorado Margarita has 2 oz of Sauza Conmemorativo Tequila - $26 plus tax, 2 oz of Cointreau - $35 plus tax, juice of one lime - 50¢, splash of OJ - Lagniappe. There are 25.6 oz in a fifth. Don't forget a restaurant has to pay more than retail so add another five buck to the whole thing. Raw costs are apx. $6.00 a cocktail. If you've ever been in the business then you know this should be a profit area, so really paying $10.00 isn't too much. More like $12 - $15 if it were my place.

Jun 11, 2007
jberryl in General South Archive

Early Girl (Asheville) - A Review

Ok, screw the biscuits ... but what I can't find in town are fried grits, except masquerading as croutons at EG which are expensive but wonderful.

Jun 11, 2007
jberryl in General South Archive

For Those Wanting to Try 12 Bones in Asheville

I'm a little surprised Tom would consent to open another place since he thinks of himself as a control freak. But I would think that given the right setup, 12 Bones would make a great concept to replicate. I'm glad for them and wish them great success.

Jun 11, 2007
jberryl in General South Archive

Picholine/Asheville - what's up

My brother and I showed up for a wine dinner they had planned but failed to tell us that it had been canceled due to lack of interest and poor planning/advertising. Other than
"Oh sorry", they didn't offer us ANY incentive to stay and try them. Pretty sad effort to say the least.

Jun 11, 2007
jberryl in General South Archive

Papas & Beer V. Papas & Beer

That is not exactly what the review said - I think you're projecting your impressions upon the reviewer. Here is what it said in summary:

"Papas & Beer isn’t haute cuisine, but it is a big step up from most of the Mexican restaurants you’ll find in this town.

The food is authentic, fresh and reasonably priced. I’ll definitely be back soon."

I'll give you my review tomorrow.

Jun 11, 2007
jberryl in General South Archive

Easy & Tasty Way to Cook Okra

"Roast it! Use small, tender okra so they won't be stringy. Toss in olive oil, salt & pepper and pop in a hot oven until nutty and yummy. You must try it!" mimilulu Apr 13, 2007 09:20PM

This is the way! Roasting changes the texture too. This can be done in an oven or on a grill. You can add onion, garlic and/or spicy sausage. Fresh is best - frozen a poor poor substitute... (but if you gotta have it what can you do?!?)

May 15, 2007
jberryl in Home Cooking

brussel sprouts...no boiling

I've been either sauteing or roasting BS since 1977 and have turned many people into BSofiles ever since. One thing about preparing BS this way - they are sweet in their own right. Cooking them with Olive Oil be sure to add some butter for flavor. Onions and garlic are wonderful additions. I love a spicy sausage mixed in with them (hot & sweet). Quartered or thinly sliced OR pealed one leave at time (time consuming but good). Let the edges get brown!!! Adds a nice crunch and roasted flavor. NO WATER!! All the other ingredients (except the Peanut Butter) are worthy additions. Pine nuts maybe instead of chestnuts (though I love them too but they are sweet too). Just remember.. no fear!!

Roasting any veggie (greens included) is a wonderful way to prepare it. Kudos to Hector Diaz of Salza's in Asheville for that little nugget.

May 15, 2007
jberryl in Home Cooking

Grits -- Savory Recipes

Do you use any breading on the outside like cornmeal before you fry them?

May 15, 2007
jberryl in Home Cooking

What to drink this summer? [moved from South board]

POM juice is not too sweet - and you can regulate this by the amount of lime juice and/or POM juice you contribute to the drink.

May 15, 2007
jberryl in Spirits

Memorial Day Guacamole Throwdown

I'm jealous. $3.00 for two little maybe ripe/maybe not avocados. Everyone should have their own grove!

Apr 27, 2007
jberryl in Home Cooking

Memorial Day Guacamole Throwdown

guacamole is like grits... anything goes.

Apr 27, 2007
jberryl in Home Cooking

Grits -- Savory Recipes

I think with grits, if you are adding something like bacon, or some other prepared item, you just do them in the style that you like ... then add them... You might add some of the residue when cooking the grits (i.e., a little bacon greese to enhance the flavor). I don't know squat about jowls (except my own of course), but I don't think it would be too hard to come up with a recipe that you like. Experiment.

I say that because the way southern people cooked in the past relied too much on over cooking, over salting, or over greasing the items. My mother was a good cook but she learned the aforementioned way to cook. You can still have southern cooking but a lot healthier and flavorful than necessarily following an old recipe. Now look .. before I bring down the wrath of the Dixie gods upon me, you can't accept that statement carte blanch - you DO have to follow some to make them right, but we're talking grits and additions here ya know?

As far as your dad's recipe goes I'll bet it was a lot like guanciale e polenta, just using different spices and items. I read somewhere that there is no American cooking - it was all brought from some where else and adapted to the ingredients at hand.

Apr 27, 2007
jberryl in Home Cooking

Grits -- Savory Recipes

You crazy hippy girl... ha ha ... two thoughts - You mom's size 24 did not come from grits but I appreciate the cutting of carbs (I seldom eat starch now) ... but there are many other savory things to add to grits ... try leafed & sauteed till brown on the edges brussel sprouts, or maybe roasted with olive oil okra. Both methods really change the flavor and texture of these traditional veggies and would also help expand the grit experience.

Weight control... portion size and exer size control your size... it's the only conclusion one can reach after many years of watching diet fads come and go. And now I've heard that cardio isn't as good as weight training (3 times a week) when it come to weight control and health.

Jeez.... it's a new millennium ... can't we just do some DNA changes to fix it?

Apr 27, 2007
jberryl in Home Cooking

Grits -- Savory Recipes

... <hack, hack>....lol

Apr 26, 2007
jberryl in Home Cooking

Country Ham Tips

salt is not flavor ... sorry lll get a spice already

Apr 26, 2007
jberryl in Home Cooking

Purple drink for a crowd?

Pink Azelea gone Purple

Champagne
splash of Grand Marnier
cranberry & blueberry juice mixed to color

Apr 26, 2007
jberryl in Spirits

Tasty Cheese [Moved from Australia/New Zealand board]

Sams Club has 5 year old cheddar which is one of my favorite cheeses.

Apr 26, 2007
jberryl in General Topics

Grits -- Savory Recipes

My first recollection of grits was that they saved me from my mother's calves liver and green peas (from a can!). It also taught me the concept of one pot cooking which I still use today. During that time my mother also introduced me to fried grits - cold grits deep fried to a golden brown smothered in catsup. Though now, I add different ingrediants to spice them up and haven't used catsup on anything for 15 years. I've also had grits at The Market Place in Asheville, NC that were as smooth and creamy as mashed potatoes. And of course, who doesn't love "grits" (girls raised in the south)?

Apr 26, 2007
jberryl in Home Cooking

Country Ham Tips

Personally? I'd try and auction it off on E-bay and purchase a pork tenderloin!

Apr 26, 2007
jberryl in Home Cooking

Memorial Day Guacamole Throwdown

I must say that the very first response you got sounds the best. KISS - and authentic! I'm a big fan of cilantro, so it goes into a lot Mexian dishes for me. And while I'm a Moosewood cookbook fan (my first cookbook), it is not one of the reciepes I'd embrace to kick your brother-in-law's kiester with.

Apr 26, 2007
jberryl in Home Cooking

Controy - Mexican Orange Liqueur

Cointreau is a French Orange Liqueur that costs $30 - 35 a bottle here in the States. Controy is a Mexican Orange Liqueur that costs about $11 in Mexico. Both are perfect for Margs because they have the right viscosity for the drink. What I want to know is, can Controy be purchased in the US and if so, where?

Apr 26, 2007
jberryl in Spirits