VaNC
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Posts posted by VaNC
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All the scuppernong I have ever had, which is from Duplin County vineyards, where my "people" are from, is VERY sweet. Almost syrupy. It is loved in SE NC. I think it is a "taste I grew up with" thing.
All my aunts and cousins from Duplin county can seed and skin a scuppernong grape through their teeth in seconds. I have never mastered it. I love the taste (yes, goes back to childhood) but get so annoyed trying to get rid of the skin and seeds, I give up after a couple.
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Okay,
This southern girl made it up to Chicago this weekend and made it to Alinea on Friday night with "some help from my friends". It was everything I expected and more. Or, actually, it was not one thing I expected...pretentious. As I told Mr. Surburban earlier today, Chicago is a great town. Like NYC without the pretention and with better architecture. I guess having read all the hype, we were a little worried that we would like the food at Alinea, but find the staff taking themselves very seriously. My husband and I worried we would be surpressing giggles all night. I am thrilled to say that from the moment we entered, Chris and the rest of the staff made the night a relaxing, great time. They were laughing along with us. I am amazed by the knowledge and skill of every single staff member who waited on us, and it seemed like lots of staff were serving us, which we enjoyed. There was always someone there when you needed them.
I really can't talk about the food as well as others, so I will not go through each dish. Of course, it was incredible. It made us laugh, sometimes, it was so unexpected. But, I have to comment on one dish in particular, as I have been thinking about it every since. We did the 12 course with pairings, and one course was the pheasant with "oak leaves", as previously described. Now, you need to know that I, like many, grew up in a town/time when you could burn leaves in your yard. So, to me, the smell of burning leaves means fall, cold weather, hot chocolate, trick-or-treating on a brisk night, thanksgiving, and, of course, cold weather food, like root vegetables, sauces, mushrooms and game. So, the dish, when delivered to our table with the smell of just extinquished oak leaves, my mind flew back to all of those images. Then, I put into my mouth the pheasant which contained all those fall flavors, just melting across my tongue....and it, well, it blew me away. My mind and body had been manipulated to prepare my mouth for that taste. It was a marvel. It was worth the plane ticket to Chicago. That one bite. So, Chefg, I am assuming this is what you were going for... and it really worked. Thanks. It IS a whole different way to look at food.
I am so glad I am writing this for people that may understand this or I would REALLY feel stupid.
Oh, and Chefg, I will be emailing separately, but I have to add that those are the most comfortable chairs I have sat in. I have a bad back which had been hurting all day from the plane flight and had been worried about the 3 hours of sitting. My back starting feeling better about 15 minutes after I sat down and was great the rest of the night. I asked Chris and, of course, he tells me they are made in my home state of NC....go figure. I will be in touch. We are in the market for dining room chairs and I HAVE TO know where you got them.
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Wanted to add my thanks to Varmint and family and all the rest of the crew. It was great meeting you all. Katie, I must say again, your limoncello as a digestivo was my saving grace after all that great food. Varmint, I know you say the pork wasn't up to "your" par, but this Eastern NC girl (I do not admit to being from Va when it comes to BBQ) thought it was incredible. My portion was tender and yummy. Malawry, your puppies were killer also. Debbie, it was a pleasure to get to know you and to house your little devils.
And I must add that bourbon and Sundrop was "my" drink back in college....I had to import it through my friends in Charlottesville, as you can not get it in that northern city of Richmond! Mmmmm...may need to get some Sundrop for cocktail hour...............................
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So that is why we couldn't get a decent reservation at Crook's last night for our pre-Cats Cradle dinner. You guys were "hoggin" the place. We ended up at Acme, for a just okay meal.
I will start the banana pudding as soon as my hangover lessens....................
Drove by your house and saw that big white tent! Yeah!!!
Hey, if any of ya'll are out and about, my kids are having a lemonade stand for Red Cross today. Come on by for some good, Country Time powdered reconstituted lemonade!
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I merely want to enjoy a shred of the piggie and a few (large) cupfuls of banana pudding .. sheeesh ...
Oh, Man, just what I need. More pressure about the banana pudding..................................
I can't take it.....must start drinking.........................
Hey, the kids love smoothies in the afternoon.....now where is that rum?
Child's play. I'll trade -- you cook all the meat and oversee the side dishes for the banana pudding. OK? C'mon, chicken!!!!
Dean,
If I am stressing this much over pudding alone.....imagine the mess I would be in if I was in charge of anything else? Buck, buck, buck......................
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I merely want to enjoy a shred of the piggie and a few (large) cupfuls of banana pudding .. sheeesh ...
Oh, Man, just what I need. More pressure about the banana pudding..................................
I can't take it.....must start drinking.........................
Hey, the kids love smoothies in the afternoon.....now where is that rum?
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Question for VaNC: If whipped cream is considered blasphemy, what is Cool Whip considered?
In my book....................disgusting.
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Geez, I am now SO reminded why I left the practice of law!!!
So, this is how it is, huh. I just hope my "on its last legs, piece of s***, world's smallest, ancient oven" can get those meringue's the requisite golden brown. Not all of us still make the big lawyer bucks and have a BRAND NEW KITCHEN, like Varmint.
I am up for the challenge.....just hope ya'll are up for the eating!!
By the way, I don't get the 50 reference, although I admit to having deja vu when I read that clause. Monty Python maybe?
By the way, my Momma always said that banana puddin is much better the second day.......................................
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Well, the recipe from the Nilla Wafer box that I grew up with never used instant custard, so I was planning on making it from scratch, but, as noted above, it sounds like I would not be meeting ya'lls standards if I made it. So, if someone else wants to make it, I will not be offended. Just don't tell me that you are putting whipped cream topping on the top rather than meringue. I consider that blasphemy.
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Dean, how much puddin' do you need? Is this for Saturday night or Sunday? I have finally looked at my calendar and found out that Debra DeMilo is playing in Ch. Hill Friday night, not Saturday like I thought, so I have Saturday night to make pudding. I may not be a cook to ya'lls standards, but I can read the side of a box with the best of them. And I have lots of pyrex............................
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Oh, and Varmint, I have been assuming no, but will there be kids at the Pickin? I mean, other than yours? I am not sure that I would want to worry about mine at the function, so would not be inclined to bring them. However, if the word gets around Lacy that kids are there, there would be you know what to pay in my house.........what is the "official" word?
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I just told my husband that our job, so far, for the Pickin is to babysit Debbie Moose's eggs in our downstairs fridge and bring them to the party. He screams, "Wow, that is a hard job! Those things can disappear!"
He has said that I will have to buy a muzzle. Be worried, be very worried.
I will not be giving out our address, for anyone who is getting any crazy ideas..................................
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Oh, the shame....the shame. I live two blocks from Varmint and one of the slowest to sign up.....the shame.
WE ARE IN...finally
!Beth & Ben
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I have found some "regular" vendors that I prefer over others. I agree that the cheese people (sheep and cow) are pretty good/reliable and I like the meat guy (used to be called Rosehill farms, but now under new name), as his product is good, fresh and reasonably priced.
But for "regular" vendors, my problem with recommending them is that I forget their names...I know them by face or location. I always get my standards (stuff that I can't really tell the difference with...I know, I should be ashamed) from Wise Farms, cause Ms. Wise has been treating me great for years. I think she has the cleanest freshest peas and she will always tell me the truth about how good her various melons are. She will pick corn for me by kernal size (if I am eating on the cob or creaming). I know if she says she just picked it, they just picked it. Plus, hey, she takes checks. THere are probably others like her, I have just come to know and rely on Wise to treat me well and fair.
I prefer the people all the way down on the end, on the left facing out, that sell the German Johnson tomatoes. I prefer German Johnsons and they are the best I have found out there.
I also have my favorite peach guy. I like my peaches to taste like peaches...you know, tart and sweet at the same time...not just like sugar water which seems popular these days in peaches and corn. Anyway, there is a guy who has the last stand next to the bathrooms who always has, I think, the best peaches.
I know this is not much help, but I am feeling longwinded tonight and ya'll are the lucky recipients of my avoiding housework!
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The Raleigh Farmer's Market has fresh hormone free/antibiotic free beef, poultry,rabbit and lamb every day now. Rose Hill Farms from Pittsboro (or Carrbor, I always get those two confused!) has been there every day lately. Their prices are much better than Whole Foods and the product that I have tried so far is great. Very fresh. Bought a butterflied chicken the other day and put on the grill and it was incredible.
On weekends, I have also seen one or two organic veggie tables, usually near the La Farm bread and goat cheese vendors. Today (a Tuesday) there was a fresh cheese vendor (cow's milk) there. We tried the Farmer's cheese, which was very fresh. The man working the table, who said he was the cheesemaker's brother, said that they are trying to get up to speed for being in Raleigh every day, in addition to Carrboro Wed-Sun.
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The Raleigh Farmer's Market has fresh hormone free/antibiotic free beef, poultry,rabbit and lamb every day now. Rose Hill Farms from Pittsboro (or Carrbor, I always get those two confused!) has been there every day lately. Their prices are much better than Whole Foods and the product that I have tried so far is great. Very fresh. Bought a butterflied chicken the other day and put on the grill and it was incredible.
On weekends, I have also seen one or two organic veggie tables, usually near the La Farm bread and goat cheese vendors. Today (a Tuesday) there was a fresh cheese vendor (cow's milk) there. We tried the Farmer's cheese, which was very fresh. The man working the table, who said he was the cheesemaker's brother, said that they are trying to get up to speed for being in Raleigh every day, in addition to Carrboro Wed-Sun.
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For ethiopian, we have had good luck with the place in Mission Valley...I forget the name. Although they have added meat to their menu, there is still good vegetarian to be had at Irregardless. Third Place coffee shop always has good vegetarian lunch options. Neomonde has lots of good vegetarian. True there are not many true vegetarian-only places, but so many places have great vegetarian options now.
It is hard to compare anywhere in NC to Asheville. It is the only place in NC where buskers compete for corners and they have drumming in a downtown park on weekends. It is an artist haven, an outdoors-person's dream town and a place of spiritual convergence, if you believe in that stuff. All those types tend to support veggie places. I love visiting, eating and hanging out in Asheville. I would live there if there were just more jobs there.
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Dean, assuming that the lord is willing and the creek don't rise, etc, we plan to be there. As we are also around the corner, please let me know what I can do as we move closer to the date. Other than food, do you need to store anything before hand (says the owner of a large, rarely used ping-pong room, I mean, garage), do you need someone to run errands, help set up, etc. Just let us know.
Beth
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I agree with Varmint. Heading to Fins tonight myself....will give you and update. I agree, if your friends is not a foodie, Nana's Chophouse would be a great choice. Very hip and happenin' and likely to have some decent music.
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As I only have to walk a block and 1/2 to get to Varmint's house, I/we would be crazy not to be there. I also offer to cook and offer my basement freezer and fridge for food storage, need be. Dean, we are a year away, but as we move closer, let me know what I can do to help...being right here and all.
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It was the raviolo that put me over the edge.
The food, the wine, the evening were all incredible, but that raviolo was the thing I thought about after I got in bed, a couple times the next day, and was the first thing I mentioned to my husband when he called in. It was a truly incredible dish. Great on so many levels...taste, food quality, mouthfeel, ingenuity....and, as Hersch mentions, science!
My thanks too to Ashley, Chrish, and Dean for all their work.
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Oenophile. Yeah, no really, I knew that........................................
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I understand your comment. I went to grad school in the 'Burg in the early 80's and we ate at Pierce's often. It was just a window in a parking lot and some picnic tables outside. Fit that grad school poverty requirement of being good, filling, cheap and different. Although I was raised in VA (now living in NC) I favor the NC BBQ to the VA red sauce, but it was pretty good nonetheless. Went back a couple of years ago and it was all indoors and looked like a fast food restaurant. The food was really pretty bad. But it was much more crowded than I ever remember it being in grad school. Whodathunkit...............................
Japanese food in the Triangle
in Southeast: Dining
Posted
We get sashimi ala carte at Waraji all the time. Did you ask the sushi chefs or just going by the menu?