Milt
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Posts posted by Milt
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so they have arkansas blacks at the Apple festival eh? I shall have to go one of these years.
the arkansas blacks intrigue me...
I have made the loop to Dahlonega, east on GA 52 to East Ellijay, then south on GA 515/I-575 back home twice in recent weeks. We stopped at a couple of orchards on GA 52 and I bought some Arkansas blacks at Hillcrest Orchards, 9696 Hwy 52 East, Ellijay where they offer some six or eight different varieties of apples, along with sweet potatoes which can be mixed in any manner one chooses. Everything is priced by the bag - four sizes from 1/4 peck to 1/2 bushel. The 1/2 bushel bag sells for $10 tax included. My bag held 22# of apples, which made them net $.42/pound. I put five varieties of eating and cooking apples in my bag and have been feasting on them ever since. Samples of all of the apples being sold are available, which provides additional help in deciding which varieties to purchase.
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Douceur de France is at 637 Glover Street at Atlanta Road just a few blocks south of the Marietta Square - and is well worth a visit.
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Last evening, I prepared a beef chili mac recipe from Cooking Light Five Star Recipes, as well as chunky chicken chili. Accompanying these two options were deviled eggs, a tray of fresh veggies (celery, carrots and radishes), a loaf of homemade whole wheat chili bread from the latest New Mexico magazine, and offsetting all of the saved calories - dessert was bread pudding from a Les Carloss cookbook on Cajun cuisine.
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Lamb is great. In New Mexico, I had access to such fantastic lamb that I inadvertently went almost two years without cooking beef. It just never occurred to me.
And let us not forget the holy trinity: lamb-garlic-anchovies.
Most of my childhood was spent in sheep country - northwestern New Mexico. Mutton stew is very popular among the Navajo. I enjoy lamb, mutton (and just about every other meat I have eaten). Preparation is much more important than what animal is being consumed. My wife (whose father was in the cattle business in Kansas) isn't as fond of lamb as our children and I - but she eats it when I prepare it. A couple of years ago, our son fixed dinner for his girl friend. He broiled lamb chops and she was quite impressed. She had never tasted lamb before.
Any meat - any food - can be prepared well and poorly. I have had poorly done potatoes, chicken, eggs, coffee, ham, chili, steak - the list goes on and on. Fortunately, I have also had all of those foods when they were exquisitely prepared. Therefore, I have not written them off. Most of us had learned that most foods could be prepared well, and were worth eating long before we reached adulthood. Lamb isn't in that same group. So many of us have never tried it, or have never tasted well prepared lamb, that we give up on it before we get started. That is a loss!
Count me as one who LOVES lamb.
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Tryska, I also grew up in an orchard area - northwestern New Mexico. I ate apples and other fruit all the way to school and back every day - as did most of my classmates. We had golden delicious, rome, and winesap trees in our yard. My childhood home was in a subdivision built in a former apple orchard. The developer only removed trees to put in foundations, streets and driveways.
Since moving to Georgia I have been exposed to many new (to me) varieties of apples. At the apple festival in Ellijay, I discovered Arkansas blacks. My best source for apple variety locally is at Harry's Farmers Market. I suspect any Whole Foods location would have the same selection. They frequently have samples available, so that you can determine which apples are worth taking home.
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My first wife and I divorced just over thirty years ago. Inspired by William Conrad's TV character, Cannon, I went to Venture and bought one of each of the Spice Island offerings. I had drams of becoming the single gourmet chef that the private detective was. It didn't happen! The common items were consumed quickly, one I remarried and started eating and cooking at home again. Some of the"Why did I ever think I would need/want/use that?" type are still around. Occasionally a bit of one of those will make its way into a recipe. I am sure that we only taste the other (more recently purchased) seasonings, but I am gradually getting them used.
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"The Office," a dive bar in Council Bluffs, Iowa ("If you need me, I'll be at the office).
There's a strip club here called The Office...same pun applies...
I grew up in Farmington, New Mexico - an oil field community. Adjacent to the Avery Hotel was The Office, the hotel's bar. Same story as above. A couple of years later another bar opened in town and it was named The Rig - referring to the drilling rigs that were so common. Same story as above. Everyone was covered - the white collar workers and the blue collar workers.
We have a Korean restaurant here in Marietta, Georgia named Il Mee - which a Korean friend of mine says means beautiful place, or something similar to that. They seem to attract a Korean clientelle. The rest of us are too put off by the name to try the food.
We also have a restaurant named Thaicoon.
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For Saturday evening, we had Cornish Game Hens served Moroccan style - marinated over a bed of sliced oranges and diced dates with a spice rub of chilantro, garlic, cardamom and a couple of other seasonings. Accompanying the hens was Greek Cousous - couscous with feta, tomatos, onion, garbanzos, and more. A tossed salad of mixed greens rounded out the dinner.
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After reading all of the above posts, and thinking about my own experiences and tastes - I think you are on the right track with the potato bread. Jason is absolutely correct in terms of what I most often find at businesses serving bbq. Some of that, I suspect, is serving what is cheap and plentiful. Remember, the south is not historically an affluent area. Slices of white Wonder bread is as basic as you can get. I am more pleased with a bun (less messy) when I am eating a sandwich.
My current favorite bbq source here in metro Atlanta (Sam & Dave's BBQ 1) serves Texas toast. Buttered and toasted on the grill, it serves well on sandwiches or as an accompaniment to a bbq plate. The bread doesn't disintegrate like slices of Wonder bread always do.
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What a wonderful weekend! We arrived home last night about 10:30pm with an additional 965 miles on the car. As has already been said - our only regret was not being able to bring leftovers with us. The food was fantastic - all of it. There were so many highlights that I can't even remember enough of them to try to make a list.
Tonight, dinner was from Cooking Light and Light & Tasty. Wonder why?
The McCords are wonderful hosts - as has already been said several times. Dean and Marcella are top notch. The fellowship, the sharing of work, the willingness of everyone I saw to do whatever was needed whenever it was needed was inspiring.
I have printed out the three recipes posted above because my travelling companion wants to see if we can recreate those wonderful dishes on our own.
It was great meeting everyone. Putting names and faces together always helps me.
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We leave metro Atlanta bright and early tomorrow morning ( I hope) and should be in Raleigh some 465 miles later. With luck, I ( maybe, we ) will have energy enough to help in whatever manner we may be needed.
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My wife has asked me to make use of all of the time I spend reading these messages.
What is the best way to remove excess water from a package of frozen spinach? Frequently, she has not thought so far ahead as to thaw a package in the refrigerator. Typicaly, she will defrost it in the microwave and then squeeze by hand - causing her hands to get very cold. Is there a better way?
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This reminds me of a local Korean restaurant named Il Mee - which actually translates as beautiful place, or something like that.
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In my opinion, there are three kinds of Mexican restaurants. The first group is the Taco Bell type places. Second are the places which appeal to Anglos (non-Mexicans - a term we used a lot in New Mexico, where I grew up). The third group are the Mexican places run by Mexicans for Mexicans.
You asked about Atlanta and I live in Cobb County, so my answers and familiarity may be of little interest to you. Just the same, in the third group, I have found several tacquerias which are quite good to excellent. These are all places which specialize in tortas (sandwiches), burritos and tacos (and not the kind they serve at Taco Bell, either). If it is convenient for you, my personal favorite is in the Supermercado Jalisco in the Jonquil Plaza Shopping Center on Atlanta Road at Spring Road in Smyrna. One block east on Spring Road at Jonquil Drive you will find Restaurante La Placita, which is more of a traditional restaurant than any of the other places I am mentioning. In Roswell, on Alpharetta Hwy just south of Holcomb Bridge Road/Crossville Road is El Azteca Grocera on the west side of the road and Taco Mas and Taco Prisa on the east side. My preferences are indicated by the order in which they are listed. Another worthwhile stop is on Holcomb Bridge Road just west of GA 400. Carniceria San Miguel is at 1085 Holcomb Bridge Road on the south side of the road in a small shopping center. From the second group, I would recommend Nuevo Laredo on Chattahoochee Avenue, a mile or so west of Howell Mill.
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Transportation hasnt been decided yet but may just be motorcyle
That would be bitchin'!
Here's the list of states represented:
North Carolina
Virginia
Maryland
Delaware
Illinois
Louisiana
Utah
California
Florida
West Virginia
New Jersey
No Georgia??? No New York?? No South Carolina, Minnesota or Texas?? C'mon, people!!
Georgia is represented. I registered back on June 1.
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Last evening, we had buffalo burger (American Bison) with all the normal accompaniments - fresh tomato slices, sweet pickles, onion, lettuce, cheese, mustard, catsup - along with creamy potato salad from Five Star Cooking Light and a tossed salad. Simple, tasty, healthy.
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Why does a grocery store in Georgia only carry peaches from California?
The a better selection of produce, including local, try Harry's Farmers Market on Upper Hembree Road. It is about a half mile west of Alpharetta Hwy.
Personally, I feel that Publix has a better selection of produce than Kroger. However, our Kroger did have Georgia peaches yesterday.
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Last night was so easy and so tasty - Frogmore Stew - two pounds of shrimp, two pounds of small red potatoes quartered, a pound of kielbasa in bite size pieces and four ears of corn halved. This will feed the four of us twice. I must learn to do the photos. For once, this looked great.
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We have the cheap plastic corn cob shaped holders and we keep them in our tableware drawer in a zip lock sandwich bag. Now we are able to find all of them when we want to find them. I always use the holders. I want to butter the corn while it is hot enough to melt the butter - which means the corn is hot enough to burn my fingers. When I am eating the corn, I don't want to get butter all over my fingers. I will be using those same fingers to pass dishes, hold my glass for a drink, etc. and I don't want greasy handprints all over the dishes and glasses. My wife uses the holders part of the time, her hands part of the time, and tonight used only one holder because I had cut the ears into two sections - and she didn't feel that she needed two holders for such a small cob.
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I always eat left to right, down with holders and the stalk end must be in my left hand. I have been known to count the number of rows of kernels, so as to determine how many rows should be consumed at a time. It would be terrible to eat five rows at a time, and only have two left on the last pass. I could have eaten four rows at a time and it would have come out even. Sick - is how some of those near and dear to me describe this and other characteristics of mind. I eat corn with butter only - never tried or felt the need for salt or pepper.
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I am drawn to unusual ingredients when I cook. A cake made from butternut squash is infinitely more appealing to me than one made with wheat flour only. My family recognizes this, and it generally causes my daughter to do DiGiorno's when I cook. In defference to her, I always leave the cookbook open so that she (or anyone else who is interested) may look and see exactly what ingredients are going into what I am preparing. I don't often mention exactly what I am cooking. Dinner is served, and those who want to know will receive a direct and straight answer if they choose to inquire. When we had a neighborhood cookout on Memorial Day, I brought ground buffalo (bison) for our burgers. My wife didn't inquire about the meat until I assured her that eating this burger rare would cause her no problems. She then ate and enjoyed her buffalo burger. She similarly learned during the meal that the picadillo had been made with ostrich rather than beef. I thought the picadillo was a bit dry and commented that it must be the meat - which caused her to ask what kind of meat we were eating. Then she became concerned that our guest might not have wanted to try ostrich.
I would not knowingly prepare something that I felt would be offensive to those dining. When I am visiting family in New Jersey, I occasionally will prepare a meal. When I do, I use no pork and the beef is kosher or halal. It doesn't matter to me, but it is extremely important to the in-laws. When they visit here, the same concerns dictate our food preparation.
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Feel free to chime in with suggestions for any traditional Southern side dishes you'd like to see.
I would like to see any and all things okra. I've never found a preparation method that I didn't love.
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As part of the above mentioned group, my wife and I ordered the fried chicken and the fried grouper (fish of the day). We then split the two orders, so that we each had chicken, grouper and small servings of four vegetables and biscuits. All were excellent. My wife said she felt this was the best restaurant fried chicken she has had in our 22+ years in Georgia. This was our first visit - 35 miles is a long way for fried chicken - but we will be doing it again. It was worth the drive.
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I just completed my room reservations and my payment. My wife, Janis, and I will be there sometime on Saturday and will leave sometime on Monday - but Sunday sounds great! I (we) will be glad to help in any way possible.
POTATO EMERGENCY!
in Cooking
Posted
My preferences are, in order: masher, ricer, pastry blender, wooden spoon. The final result is all that matters. A great many makeshift tools will accomplish that.