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  1. I'm a fan of Kingsolver's fiction and agree with her sentiments about eating locally. But I could not finish this book. I became weary of being preached at. The actual mechanics of what her family did was interesting, but the other stuff, I just tired of. Maybe it was because I'm already aware of most of the issues she was writing about.
  2. "Choice Cuts" by Kurlansky is not a collection of his works alone. It's a selection of food writing from throughout history and from around the world, from ancient Greece through the present. Might be that historical perspective some are looking for. He edited it.
  3. If I can toot Thomas' horn a little, he comes up with great recipes and is serious about his tailgating (my Tar Heels could take some lessons). And in a little more horn tooting...some of Thomas' recipes are in my brand-new tailgate cookbook, "Fan Fare: A Playbook of Great Recipes for Tailgating or Enjoying the Game at Home," published by Harvard Common Press. Many fans were kind enough to share their food, tips and experiences with me. Debbie
  4. Enoteca Vin is great. I also enjoy Duck & Dumpling in downtown Raleigh, which is Asian style food. What part of Raleigh will you be in? If you're more near downtown, Frazier's on Hillsborough Street is good, but parking there makes me crazy. Also in North Hills, Vivace is Italian food, quite good.
  5. Thanks for all the advice! I'm intrigued by the non-single use appliance options - my stove has a warming oven with a bread proof feature and I wonder if that might be suitable. But the ease of a Salton maker is appealing. Homemade yogurt tastes so much better and I can control what flavorings I may want to put in it. I don't want to make a lot - I'm the sole yogurt eater in my house. My husband is allergic to milk products, and tried the commercial soy yogurt and it was simply hideous. Anyone ever tried homemade soy yogurt, either in the machine or otherwise?
  6. So it's really that easy? Does it matter what kind of pot?
  7. Thanks for the info. And I love farm stands - I will have some time to drive around, maybe find some Vermont maple syrup...
  8. I am thinking about getting a machine to make my own yogurt and I was wondering if anyone else has done this, and does it seem to be worth it - from either a flavor or cost standpoint. I'd want one of the small ones with cups, since I'm the only yogurt eater in my house. How long, in y'all's experience, does the homemade yogurt keep? Thanks!
  9. I'm headed for Hatfield, MA for business in July and am looking for good dinner spots. I'm from NC and don't know the area and driving distances, but I will have a car and it appears Northhampton is nearby. Suggestions? Thanks! Debbie
  10. I haven't been yet this year, but loved going last season. Two gripes. I don't work downtown, so I have to find parking and pay - I realize this isn't an issue for most folks they intend to serve. The other was that if I didn't get there right when the market opened, the farmers ran out of stuff. Maybe that was first-year planning problems. There were tons of people out there every time I went (even on scorching days). I had to wait in a line 5 deep for bread. Maybe it's "sophomore slump" - the newness, and attendent publicity, is off. I feel guilty now because it's a great thing for local items and it should stay with that restriction - it's hard to find similiar items at the big FM. Are they promoting the market to residents moving into all the new downtown housing being constructed?
  11. How about peanut butter, if she can eat that? That can be the basis of a lot of good sauces and dressings.
  12. You should also plan a road trip soon to East of Raleigh, the heart of BBQ bliss. In Wilson, try Parker's (good fried chicken, too) or in Goldsboro, Wilber's.
  13. Ooh, I had that soup for lunch there about a year ago. It was quite embarassing to be caught making those sound effects when dining alone.
  14. I received today, in North Carolina, a shipment of smoked salmon and sable from Zabar's. Yes, nothing says lovin' on Valentine's Day like a box of stinky fish. The salmon is prepackaged and the package says it can be frozen. The sable looks like it came off the deli, slices wrapped loosely in wax paper and foil. I put the sable in a plastic bag and put both in the refrigerator. Does anyone know if the sable can be frozen? And any serving suggestions besides slapping it on a bagel? I know a lot I can do with smoked salmon but I'm not as familiar with sable. (Down here, we smoke pig, not fish.) Thanks!
  15. Being a pitiful freelance writer, I'm afraid I'm out on the comparison tasting. But I did an article, oh, 10 years or so ago on someone growing truffles in Hillsborough. I don't know if they were as good as European truffles, but they were pretty darn good, as I recall. And if NC truffles are more reasonably priced and therefore more accessible to food fans, that seems like a good thing to me. And I'm in favor of anything that local farmers could grow (legally) that might help them make a decent living, especially as the state is looking for good-paying alternatives to tobacco. If truffles save a family farm from development, YAY!
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