Jibe's Profile
Scungili available in Charlotte at Super G
Thanks for posting. Can't say that I've tried Scungilli, but I really like Suoer G. I was there last Saturday buying Thai red curry paste, and my son picked up some frozen pot stickers. Great place.
I found this site with some info on Scungilli:
http://almostitalian.com/scungilli/
The Savory Spice shop has opened at Atherton Mill in Charlotte
Agreed GFL!
I especially look forward to trying their dry rubs. Ribs at my house may never be the same.....
The Savory Spice shop has opened at Atherton Mill in Charlotte
After reading a recent article in Creative Loafing, I made a mental not to stop by the new spice shop at Atherton Mill.
http://clclt.com/charlotte/3-questions-with-amy-maccabe-owner-of-savory-spice-shop/Content?oid=2564633
After putting together a shopping list this morning for an Indian recipe (Nimmy Paul’s Tomato Rice, from 660 Curries), I decided to drop by. Savory Spice Shop is a great little place. They had the mace, cloves & stick cinnamon that I needed, and also a variety I noted for future trips - Dried keffir lime leaves, dried curry leaves, several different kinds of Indian curries, thai green curry powder, etc. They also have a great variey of dry rubs for BBQ’ing, different salts & peppers, and well as what we’d consider traditional spices. I met the owner, Amy MacCabe, and her husband, Scott. Both we very nice, and took time to answer all my questions. When I noticed that they had typical wasabi powder – horseradish dyed green, but also had real Wasabi. Scott & Amy gave my son & I a sample so we could compare them side by side. They will package up your spices as you shop & will sell you as little as you need, or as much as you need. Looks like they also offer gift sets of spices.
A great little find here.
Where to buy Bison meat in Charlotte?
My daughter just returned from an extended stay out west and has developed a taste for Bison. Can anyone recommend places (Butcher - grocery store) in Charlotte that sells Bison Meat?
Foodie Opportunity in CLT - UNCC International Festival this Sat.
Many years ago I attended the International Festival at UNCC. I went again last year and was impressed at how it had grown. A great showing of international culture - and food. There are many booths where people set up to sell the food representative of their culture. All reasonably priced. This will be going on Sat from 10-6, and food starts at 11. Last year I had Indian, El Salvadorian, Philipino, Swedish, etc, etc, etc. It was great!
Its also a great place to take the kids. Lots to see. I've posted a link to the schedule. This is a great event to attend.
http://ifest.uncc.edu/schedule
Bought Tofu, now what?
"How to make tofu so it doesn't suck" - some good info here:
http://maysmachete.blogspot.com/2008/10/how-to-make-tofu-so-it-doesnt-suck.html
Malaya Kitchen - Charlotte
On my last visit to Cuisine Malaya, the waitress recommended the Tasty Spicy Beef. It was great - Lightly breaded & fried beef strips in a chili sauce. Great flavor. I'll definitely have it again. Mee Goreng is good. I've enjoyed the Beef Rendang, also the Roti Canai appetizer, though they need to give more pancake to go with teh sauce.
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Cuisine Malaya
1411 Elizabeth Ave, Charlotte, NC 28204
Yes Virginia, there is liqour in Black Mountain, NC (and a good restaurant too!)
Thanks for posting. We like to get up to B'mtn. & are always looking for something new. We'll have to stop by on our next visit.
Charlotte - Korean restaurant at Super G Market is open
Went to the Super G Market on Independence Blvd. today & saw that the little Korean restaurant in the back was open. I was just in for a quick shopping trip so I couldn’t order anything, but will go back to try it. It’s got a counter where you can order and has displays listing the food. I did take menu with me. Here’s a listing if what they offer:
Soup:
Yook Gae Jang – Spicy beef broth w/slices of beef, egg, japchae, & green onion.
Soon Doo Boo - Spicy beef broth w/tofu, egg, mushrooms, onion, & green onion.
O-Jingoh Bokum – Squid & vegetables stir-fried w/spicy sauce.
Noodles & Rice Dish:
BiBimbap – Rice w/5 assorted vegetables, served w/egg & spicy sauce.
Jol Myun - Chewy noodle w/cabbage, cucumber, & carrots on top w/spicy sauce.
O-Daeng Udon – Hot (not spicy) beef broth w/fish cake, udon noodles, egg, & green onion.
JaJang Myen – Black bean sauce w/pork potatoes, carrots, & onions, served over noodles.
Champong – Spicy hot broth w/shrimp, squid, mussel, carrots, & onions, served over noodles
Meat:
Kal Bi – Beef short ribs in a marinated sauce.
Bulgogi - Thinly sliced beef in a marinated sauce.
Other items listed:
Sul Lung Tang
DaeJi (pork) Bulgogi
Whole Fried Chicken
Hours are 11 am to 9 pm
Phone 704-536-5848
Chow-worthy Virginia Beach?
Good basic seafood: Surf Rider
http://www.surfridergroup.com/
I need a new salad dressing option!
Benihana Ginger Salad Dressing
http://www.food.com/recipe/benihana-ginger-salad-dressing-1985
Do you have a recipe that works so well that you have no interest in trying another?
Would you be willing ti share your BBQ shrimp recipe?
Charlotte Hounds
Down the block from J&W is a pizza restaurant, Pie Town, which is a concept developed by themaster baker, Peter Reinhart, of J&W. Its gotten mixed reviews here, and many favorable reviews from friends. It should be within walking distance of the DoubleTree.
Pie Town
710 W. Trade Street
Charlotte, NC 28202
704-379-7555
http://dineatpietown.com/
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Trade Street Cafe
5563B Trade St, Hope Mills, NC 28348
The Diamond, Charlotte, NC - any developments?
Looks like the Diamond has opened. My wife said that there was a line out the door last Saturday. I haven't been in so I can't report anything yet.
Charlotte , off of Interstate 85
I agree about BBQ. Try Lexington BBQ - on Lookout Ave
Lexington, NC 27295 Ph.(336) 249-9814.
It's just off of I-85 (I mean within sight of the interstate), about 1 hour north of Charlotte. This is authentic, wood cooked, legendary BBQ. You won't get BBQ this good in Charlotte
The Diamond, Charlotte, NC - any developments?
I read the Observer article. It's telling that the new spokesperson for the Penguin is out of New Jersey, & talking about their "trademark" fried pickles & pimento cheese, as they plan to recreate it as a national chain. I've lived in the neighborhood since 1983, and have seen many changes. The Penguin as it existed in the 80's & early 90's as owned by the original family was nothing more than a dive beer bar - and not in any good sense of the word. You went there for cheap beer, but not the food. You would never bring a date there, and certainly not your family. The only time I went there back then, was on a dare by a friend. It was that seedy. Until the recent dust up over franchising the Penguin, I didn't realize that the original family retained ownership of the building & the "Penguin" name & were only leasing it out to the guys that came in and turned it around. I remember seeing these guys inside, gutting it & restoring it them selves. They turned it from an eyesore into a hip asset to the neighborhood. It was their hard work that got the Penguin reborn & worthy of national coverage on "Diners, Drive-ins & Dives." But by not owning, they put themselves in a position where all their hard work could be taken away, uncompensated. I wonder what price could be put on taking a dive bar to a position where it could be franchised nationally. The guys that really did the work are getting screwed. Don’t get me wrong,. I’ve never really thought the food there was that great, but it was nice to see a local dive turned into something unique that became an asset to the neighborhood. And it’s sad to see the original Penguin family, aided by a franchising corporation to be able to come in and get wealthy by taking the hard work of others, simply because it is legal to do so. If the guys who took it over had not done so, the place would have probably been bulldozed as an eyesore. Personally, I wish the former management of the Penguin much luck at their new venue at the Diamond, and wish a swift death to "new Penguin franchise". It will be Mcdonalds, with fried pickles.
Charlotte getting Whole Foods Finally
I agree on the "who cares" attitude. Too late for me, after being teased for so long about them coming to Elizabeth. Also didn't help when I read about how much of their "organic" produce comes from China. When asked if they certify it, they said that they use a "third party" company to do this for them. When this company was asked if they go visit the Chinese farms to certify, they said "No", they use yet another certifier in China. Certainly not what I'd expect from a company with a reputation like theirs, and not the kind of process that would assure me that the "organic" produce I buy wasn't watered with industrial waste.
Charlotte getting Whole Foods Finally
If the building isn't built yet, it should take that long to get it designed, do building plans, do a site plan, get it through permit review, get contractors on board, and get it built, then stocked & running.
pan-roasting in a non-stick skillet
Try watching this video by Gordon Ramsey, showing him cooking a salmon filet on the stovetop.
http://www.youtube.com/watch?v=wSrR0CsbGWs
Need help refining this halibut “recipe” from Alaska
Thanks greygarious & Gio, I appreciate your understanding the intent of my post. Having grown up on the Virginia coast, I've got a real appreciation of fresh seafood and how to cook it to accenuate, not overpower its natural flavor.The pairing of the cooked apple & onion with the fish was a pairing I wouldn't have imagined would go together. Something I've never had in all my years of eating seafood. Hey, if you have a new experience - explore it & find out how to repeat it, if not improve it. I've had fish where onion was added & overpowered the delicate flavor of the fish. I want to avoid this. I appreciate the input from all. That's why I love Chowhound
Need help refining this halibut “recipe” from Alaska
A friend of mine just returned from a fishing trip to Seward, Alaska, and brought Halibut back. The woman who ran the hotel where he stayed gave him a halibut recipe. Not really a formal recipe, but more of a barebones set of directions. He prepared about 6 fillets in casserole dish. The preparation consisted of putting the fillets on a bed of apples & onions, and covering it with a layer of parm & mayo mixed together. The flavors were really good, but different from any fish dish I’ve ever had. The apple flavor really paired well with the fish. This is a recipe I’d like to make myself, but try to tweak it & improve it. It's one of those that is good, but has the potential to be reallllly good if tweaked. Right off hand, I think I’d get a better carmelization of the onions & apples. One problem also, was that there was a lot of liquid in the dish when served. I’d think that a longer cooking time before hand on the apple/onion would not only carmelize, but also sweat off some of the water.
There was a lot of mayo in the topping. Should I stay with mayo, or use something else? Or just use only enough to bind with the parm. How about adding panko to the topping? Everyone was surprised that the topping had mayo, but agreed that the topping tasted good. Any recs. on the cooking time/temp?
Any other recommendations? Has anyone else come across a recipe like this?
Here’s the recipe as given to me:
“The topping on that dish was 1/2 fresh parmesan cheese and ½ mayonnaise…..go figure.
The bottom was thinly sliced apple and thinly sliced onion sautéed in butter.
I think it would have worked better to cook the fish a little first since the topping seemed to really slow down the cooking.
The woman that told me about the recipe told me to cook it all at 475 for 10 to 12 minutes. I had that in the over for more like 45 minutes…??? She did not mention when to add the topping.”
charlotte, nc romantic restaurant
I also agree on Fig Tree, I also recommend Carpe Diem on Elizabeth Ave, near Presby hospital. Great ambience at both restos.
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The Fig Tree Restaurant
1601 East 7th Street, Charlotte, NC 28204
Ethiopian in Charlotte?
My daughter asked me to take her there for lunch tomorrow. Glad to hear it's still good, and still open - so many restaurants closing in the past year. Glad you enjoyed it.
Good Eats Carolina/Kure Beach
In Carolina Beach try a little hole in the wall place called The GulfStream, down near the boat docks. Good food. Good breakfast/lunch/dinner. Not fancy, but good. and not too expensive
Link:
http://www.gulfstreamrestaurantnc.com/
Your best reuse/repurposed item for gardening?
Not really a reuse, but I needed to put a fence around my garden to keep the dog out. i didn't want to spend any more money than needed. I noticed that about a mile from my house there was a wild bmboo grove growing in a railroad right of way. I pulled my van up, cut several pieces and took it home and built the fence, binding the rails to the posts using old copper wire I had left over. I'm getting a lot of complements. I spent a weekend building the fence. No money involved, And one neighbor asked ne to go with him to get some. he made trellises for his tomatoes.
Great meal in beautiful place (Highlands, NC)
Suggestion: Usually helps if you mention the city/location you are posting about in the title. This is the Southeast board, & its hard to tell if yo are referring to a place in Ga, SC, NC, VA, etc.
But thanks for postingyour recommendation
suggestions for Charlotte, NC
If you are training at Clanton Rd. You'll be near Mac's Speed Shop on South Blvd.. I'd recommend it. Its a BBQ joint. I'd recommend their beef brisket sandwhich. I also recommend Saigon Palace , on South Blvd in that area. Try their Ban Xeo, otherwise known as the Yellow Pancake.
Can you tell us the nearest exit of 77 you're staying at. It might help zoom in on nearby choices.
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Mac's Speed Shop
2511 South Blvd, Charlotte, NC 28203
Saigon Palace
5215 South Blvd Ste B, Charlotte, NC 28217
Pruning tomatoes?
Try this article. I always prune mine, and put it up on a trellis.
http://www.finegardening.com/how-to/articles/pruning-tomatoes.aspx
