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Posts posted by hazardnc

  1. Thanks for the replies.

    As for Southside, all I saw for offer on the mail order site was sausage.

    Irodguy, smoked trout was not listed for mail order from Clark's either? I love smoked trout!

    So who does better 'cue, Kreuz or Clark's? How about Coopers?

  2. I will be making a road trip to Philly in a couple of weeks and would love a suggestion for good road food in VA anywhere from Roanoke to Winchester.

    I hope that you have not already left for your trip, because I actually have some dining tips for that stretch of road. I used to live out in the Shenandoah Valley about eight years ago, where I worked for a chef named Lucio. I last heard that he opened a new restaurant, most likely eponymous, in Culpeper, Va. It can't be too hard to find with a little web searching. Also, my friend recently moved back to West Virginia to manage his family's inn and restaurant. It's called the Bavarian Inn and is just off I-81. I think there is a website you can visit for a preview and directions.

    Here is a link to a restaurant list - sure enough,Lucio has a restaurant, though no website Culpeper

    We leave on Saturday morning. I imagine we will be searching for lunch by the time we hit that section of Virginia. I wonder if they do lunch?

  3. My mother-in-law makes this, but she uses spinach. Most of her recipes have been adapted over the years b/c her family moved to Virginia from Shefamer in 1949. Lynchburg, VA was not the place to find "exotic" ingredients. She married a South Carolina boy who undoubtedly would not eat chard. To this day, her table is quite a mix of Arabic and southern foods. It is not unusual to have ham biscuits and kousa mashi at the same meal!

    Tata's version is without dumplings and VERY lemony. It is what I crave when I feel queasy

  4. I have not read very entry on this thread - a lot of info here!

    I bought B w/ the BBA a couple of months ago. Prior to the book, the yeast products I have tried have turned out decent (French bread from Mark Bittman's How to Cook Everything) or abysmal (all pizza dough and pita I make is tough).

    The first recipe I tried in BBA was the foccacia (not the biga version) and my family loved it. It was a tad oily for us, but the crumb was perfect. I was good and followed the directions correctly.

    The next recipe was for the pain ancienne. Again, thumbs up. Half of the dough went to making pizza - the first decent pizza crust produced in this kitchen in 14 years!

    This past weekend, I tried the ciabatta (biga version). Foggy brained from emergency surgery a week before (I refuse to blame it on my age!), I made numerous mistakes, misreading directions multiple times. I plowed ahead, refusing to toss the dough, and while it still turned out well (my husband and kids really liked it) I found it a little doughy tasting. I cannot fault the recipe since I failed to follow directions properly. I will make this again, but I want to keep experimenting.

    I have vowed to try a new recipe each week. Will those of you more familiar with the book suggest which to try next? We are not big sweet bread people here. What are your savory favorites?


  5. I grew up in Texas, and I am surprised I haven't seen any mention of peach cobbler thus far. Also, blackberry cobbler. Ours had more of a pie crust than a biscuit crust. Always served with Bluebell vanilla ice cream.

    Other desserts of my childhood:

    pecan pie

    banana pudding - with meringue

    pralines ( traditionally sold at Mexican restaurants)

    peanut brittle

    Dr. Pepper floats!

  6. Sorry to kind of hijack this thread, but if I could answer this question I could recommend the restaurant!

    When I was in Girona a few years back I ate at a restaurant whose name I've been struggling to remember ever since. In my head, it was near the archaeological museum, but this may be totally false since we found it on a day that involved a lot of walking. The restaurant itself had low arched ceilings and was "semi-formal". The menu (and this is the one thing I *can* recall) had a whole section on it for duck and foie gras cooked in various dishes.

    Does anyone know what this restaurant might have been?


    Could it be Cal Ros?

    We spent a night in Girona on our trip a few years ago and loved it. Our very modest hotel (Bellmiral) was in the middle of the historic district. We loved the winding, cobbled streets. Here's a link to a site where I have posted some photos. Enjoy your trip! France and Spain

  7. I hope someone out there (Elie??) will see this question and help me.

    I finally bought Reinhart's book and tried my first recipe last weekend - the focaccia (not the poolish version). It turned out very well, though I had to adapt it a bit because I cannot find Instant Yeast here in Charlotte. I used water at 120 degrees to proof and then added to the dry ingredients. My only issue with the bread was it was too oily. It did not absorb as much oil as the books suggested it would.

    I want to make the Pain a l'Ancienne, but don't know how to convert the recipe to make up for my Active Dry yeast versus the Instant. Do I still use ice cold water and "proof" before adding to the flour? Or do I proof in warm water, chill it and then add to the dry ingredients? Or, do I postpone this recipe until I can order instant yeast online?

  8. Okay - my name is Tracy and I am a complete baking dumb ass!

    I bought Peter Reinhart's Baker's Apprentice book. In it, he discusses in great detail the various types of yeast available, and states he prefers instant to active dry yeast. He also says one can use either form - but he does not tell me what to do in the method if I am using active dry yeast.

    Sadly, I was not able to find instant yeast at my local grocer or at Sur la Table. What I do have is SAF brand "Bread machine Yeast" , which they claim can be used in traditional bread baking. The label says the water must be 120-130 degrees F, while the recipe I want to try first (the focaccia) says the water must be at room temp. I also have a couple of packets of active dry yeast - Fleischmann's brand. This must be proofed prior to adding it to the dry ingredients.

    What should this dumb ass do? Do I mix the yeast in with the flour and add the water at the label's recommended temp or do I follow Peter's directions and add the water at room temp? Also, my house is cold - maybe 68 degrees. Now, I can put the dough in the laundry room to proof, where it is much warmer b/c of the dryer.

    Don't tell me I have to wait until summer to make bread!

  9. What's your budget?

    If you have time for lunch, there is a Dean and Deluca on Tryon St. just a few blocks away from the Westin. Further down Tryon is Something Classic, which has great soups and sandwiches.

    For decent Southern-style food, Merts Heart & Soul on College St is good. This is 3 city blocks away from the Westin.

  10. And here are the SC regulations

    Cooking potentially hazardous food.

    Potentially hazardous food requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 145°F. (63°C.), except


    a. Poultry, poultry stuffings, stuffed meats, stuffed pasta, and stuffings containing meat shall be cooked to heat all parts of the food to at

    least 165°F. (74°C.) with no interruption of the cooking process.

    b. Ground beef and any food containing ground beef shall be cooked to heat all parts of the food to at least 155°F. (68°C.).

    c. Pork and any food containing pork, game animals, and comminuted fish and meat shall be cooked to heat all parts of the food to at least

    155°F. (68°C.).

    d. Roast beef shall be cooked to a surface temperature of at least 155°F. (68°C.).

    e. Beef steak shall be cooked to a surface temperature of 155°F. (68°C.) unless otherwise ordered by the immediate consumer.

    f. Raw animal products cooked in a microwave oven shall be rotated during cooking to compensate for uneven heat distribution.

  11. According to the state of North Carolina

    ground beef and foods containing ground beef shall be cooked to an internal temperature of at

    least 155° F (68° C), and (4) roast beef shall be cooked to an internal temperature of at least 130° F (54° C), and beef steak shall be cooked to a temperature of 130° F (54° C) unless otherwise ordered by the

    immediate consumer.

    I know there are ways around this only because there are a few restaurants in town that will ask you how you want your burger prepared. I think some restaurants buy sirloin and grind their own beef, thus a loophole.

  12. John, have you ever been to Baracane on Rue des Tournelles? Baracane

    I wanted to go here on my last trip, but we did not make reservations. I love food from the southwest of France, and Baracane's cassoulet is rumored to be very good. Their set menu prices are not too bad.

    While a bit of a walk from your hotel Cigalechante, you will get to go through the lovely Place du Voges. We have rented an apartment on Rue de Birague (runs from the Place du Voges to Rue Sant Antoine) on our last two trips, and I love the area.

  13. I have had the Poulaine that is fex-exed into our local yuppie markets a couple of times.  No it's not as good as the stuff you get fresh in Paris, but it's still very good and a nice reminder of some wonderful meals in France.

    If you can get them to take your credit card go ahead & do it.

    I did it! I recv'd an email from the export sales manager and you have to fax or email your cc number b/c they have to fill out export forms -- all for a loaf of bread!

    My husband carried a loaf of Poilane and a hunk of Montgomery cheddar from his trip to London last spring, and I concur that the bread makes great toasted sandwiches days after it is made. I will send my mother recipes for tartines to be eaten with knife and fork so they can enjoy a taste of France in Rockport, Texas. :wub:

  14. I went to Marguerite's today and had a long talk with Brigitte (or at least the receipt had her name on it so that is who I think it was). She speaks English without an accent but clearly speaks French as well based on the tour that she gave me of all the baked goods in the display counter. I had a Turk, which is a day old croissant that is spread with almond cream and then re-baked so that it becomes crusty on the outside and much denser than a croissant on the inside. Yum!

    I am very excited about this bakery and have high hopes. I only wish it was close enough for me to go daily for fresh baguettes!

  15. Brent, I think there is another Peruvian place on South Blvd in a strip mall near the intersection of Tyvola. I will have to look next time I am over there. In the meantime, have you ever tried the pozole at Taqueria la Unica? The broth is not cilantro infused, but they do offer loads of freshly chopped cilantro as a garnish. I had some for lunch yesterday. Hmmmm

    Also, on a different front, a new Middle Eastern place has opened on Independence in the old Hooters (past Sharon Amity). An Arab cabbie who took me to the airport one day told me about it and said their shawarma is very good and hummus, etc, is also good. I sadly think the quality at Lid East Deli has gone way down in the past couple of years. The cabbie also said he plans to open a Middle Eastern bakery in 2006. What a treat it would be to get fresh pita bread in Charlotte.

    Kathy, I don't think I met Brigitte. My husband says she has a heavy French accent. The woman I met did not.

  16. yes, I suppose you are both right. I realize this is an extravagant purchase, but this is for two people who will not get the chance to fly to London or Paris and eat fresh Poilane bread (and it is VERY good bread). In addition to the bread, I was shipping them Montgomery cheddar, applewood smoked bacon and other treats. The plan was to give them the makings for one of the best grilled cheese sandwiches (and most expensive) they could imagine! They live in a small Texas town and there is no real bakery within 300 miles.

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