Tela T

Thank you! You've voiced my opinion closely - this is just a start for the next thing down the road - foie gras is just the beginning! I don't want someone telling me what I can / can't , should/shouldn't eat. We don't eat items that are endangered or threatened - but the radicals who attack the producers like they did when they attacked the restaurant in Sonoma - are criminals - and should be treated as such - not encouraged by the passage of laws that support their agendas.

Varmint, Just went over the pictures of your remodel - wow your original subfloor is tough - when was the house built? We took our entire house back to the one load-bearing wall and every pipe, wire, duct, wall is brand new... I respect your endeavors with the kids in tow... it looks as though it's coming together. The worst thing about our job was not having a kitchen for about two years....

Varmit (and of course anyone else who can offer a suggestion), Wondering in all the research you've been doing if you'd heard anything about countertop monuments for islands - not sure if I can describe... Seems that according to code when designing islands you either need an electrical outlet mounted in the side (below countertop) or you can add on an electrical monument for your actual plugs. Yes, I know to have some bulky thing (around 4-5" square) takes up room, and yes, we should have added the outlets to the side, but we're done with our island design and rather than have to commit the room inside to the wiring and give up drawer space - we'd rather mount a monument that we can access from either side... But, the real question is .... Does anyone know of a distributor for monuments - we're located in Sacramento - but we haven't had any luck finding a source... Any ideas??

Living in the dastardly place called California - we're only able to get home occasionally - and over the holidays we made it to Foursquare (it was between them and Magnolia). Although the ambiance was lovely, the main thing I remember of the meal was that it was too salty - and on visits home with few exceptions that's something we always seem to notice. For those of you lucky enough to live in the Triangle - do you notice this? Or is it us? My husband and I recognize that the use of salt highlights flavors - but it can be used to excess as well.... Are we too sensitive?

Yep, it would be one thing if FIG is a starting place - but I doubt it.... My husband did try one of the desserts and he liked it - although it's hard to tell with a such a small taste they were doling out... And on visiting Fresh Market - have they reduced their wine selection or is it my imagination? Now, granted we don't get to Raleigh from the west coast often, but we always make it around to the good markets to compare how Raleigh in particular is doing in comparison to Northern California (they are making *some* progress). GG - we'll have to try those other markets you'd posted - they sound wonderful! I agree that for such a large store - they hardly seem filled....

I'm glad to hear you did enjoy your meal at Fins. My husband and I were just back in Raleigh for the holidays - made it to Enoteca Vin and Foursquare in Durham - but not to Fins... We've been there a couple of times - good to know it's still doing well. We're planning to come back to Raleigh in February and will definitely make it in...!

Referencing another website (Chowhound.com). A regular poster, "David A." visited the Angus Barn recently and placed this summary of his visit: "Merrily wielding a gift certificate from my mother, my wife and I headed to Angus Barn last night. I hate to be the perpetual killjoy, especially during the holiday season, but the meal was disappointing at $50 per person without drinks or wine. I ordered a 10 oz. filet mignon medium rare, as did my wife -- both steaks arrived looking and chewing like hockey pucks. I couldn't tell whether the meat would have been good had it been properly cooked. Maybe so. I ordered the thick cut fries -- I was served thin-cut fries that were indistinguishable from the fries at McDonalds. The apple cobbler was undercooked (the apples were unpleasantly crunchy) and merely sweet, a far cry from the Cobbler served at Elmo's and Tyler's (which I've lately discovered is pretty good). Worst of all was the cappuccino. At $3.50 per cup, one expects something other than sub-Starbucks-grade sludge. In all, we felt as if we'd eaten at a very expensive diner. As we walked through the jam-packed parking lot to our car, we agreed that the best part of the meal had been the pickled cherry peppers that were served as a complimentary appetizer. We intend to hunt down some of these peppers and try our hand at pickling them ourselves. I wonder why Angus Barn is so popular. I've read that it's one of the fifty highest grossing restaurants in the U.S. I'd much rather eat at Outback." If you're not familiar with David's posting style, he can come across somewhat harsh. I occasionally think he ought to move back to wherever he came from rather than live in the southeast and constantly try to locate good asian cuisine in the triangle area... but, everyone's entitled to their opinion - and he has made some good, thorough observations of dining establishments in the local area... Being a Raleigh native, I've never eaten at the AB - and now that I live on the west coast, I'll occasionally say that on my visits back home make it there to eat - but, I'm still trying... Please let us know how your visit turns out..... T

Not quite on this same topic - but almost - visiting the folks for the holidays - any place in Triangle area to pick up whole foie gras?

Being new to posting at eGullet - let me say that everything so far about this pickin' is looking better and better. Being a native of Raleigh and currently living in Sacramento - to say that I'm separated from my native soil - but more importantly it's food is drivin' me nuts. Probably more so my poor husband who's never been to a pig pickin'. So, are newbies invited next Labor Day? 'Cuz we'll be there if it's o.k. and we'll bring something to - anything to support the effort... It sounds like a blast!

We've been re-doing our entire house for the last 3+ years - doing all the work ourselves - which includes the kitchen. Couple of things, if you hire someone - check references thoroughly. If you do anything yourself ensure all the work meets codes (especially gas, electric, water - work done wrong in these areas can really make you regret lots). Also, repetitive from some other posts - but do your research, shop around, check restaurant supply warehouses for appliances, and Sears outlets - you'll be amazed! We installed IKEA cabinets and for the most part are happy - but they do begin to show wear, nicks and so forth so be aware - but they are easy to install yourself. Countertops, also consider concrete - you can get multiple colors and finished looks - that are extremely durable - that are generally cheaper than most other options. And if don't forget salvage yards for tile, sinks, disposals, etc. My husband and I got a wonderful castiron enamel three bowl sink without a scratch for $60 - too big for this house - but we're saving it for the next one. And finally, check out Fine Homebuilding if you haven't already - they do an annual kitchens and bathroom edition that you may find helpful. Good luck and happy cooking.