Jaymes

Used to be my Monday Night Football meal. Like all good meals, it took time to "prepare." Although in this case, the preparing was mainly driving around: First to Church's for the chicken and some big fat pickled jalapenos Then to KFC for the cole slaw Then to the grocery store for cold beer and Little Debbie brownies Haven't had this meal in a very long time, but every year, when the nights begin to cool, and Hank Williams Jr asks, "Are you ready for some football?" I think, "Yep, and for my favorite 'junk meal,' too."

So I'm just wrapping up my first stint in New England. Thoughts so far.... First, this place is gorgeous. I think I'm in love with New Hampshire. The people I've met are pretty basic and down-to-earth here in New Hampshire. But so far, most everyone has been friendly and fun. A few stinkers, sure, but hey... Can't get over the number of lakes and ponds and rivers and streams. Know it's been raining a lot, and that undoubtedly has filled the lakes to their beautiful brims, and caused the rivers and streams to rush merrily past with even more urgency and sparkle. Still, New England lives up to its billing. The houses are as charming as a Dickens village, the foliage is lush and green, the streets meander through quaint, picturesque, historic towns and hamlets. I've only been here this time for a little over two weeks, so haven't done much. My daughter and I did get down to New York for the weekend of the BBQ thing, about which I've written elsewhere. That was the undisputed highlight of the visit so far. But also, I've managed to do a little sightseeing, and eat a meal or two. I did make it to Company C, whose flagship store is in Concord. I was not familiar with this company but it turns out that they are primarily manufacturers of textiles...rugs, draperies, upholstery fabrics and the like and they market primarily to the trade...designers, manufacturers of furniture, etc. This is their only retail store, and it's stocked with items such as various pieces of furniture and other objects of home decor, only to show off their textiles. (Rancho, even saw a lone cocucha there...about the size of your smaller one, for $599.) As far as the food goes.... Found a little fish market in downtown Concord -- Ocean Tide Seafood. They sell take-out prepared seafood -- dinners, rolls, and the like -- as well as fresh fish. I bought some crab cakes, and some scallops and other seafood. Came home and ate the crab cakes for lunch, and made some delicious bouillabaisse for dinner. Definitely recommend this place, and I'll be returning often, I suspect, when I'm back for my 1-month stay later in the summer. And another winner... I was hungry for Italian so in the local supermarket, saw a pretty chubby cashier and got into her line. As I was paying for my few items, I said, "I'm really in the mood for Italian food...do you know of any good little Italian restaurants in Concord?" As she began to answer, the young, thin bag girl piped up: "Oh, yes! There's an Olive Garden right down the street and it's so good. It's my favorite!" The cashier immediately stopped talking. She looked kind of intimidated by the bouncy and opinionated bagger. But I was undaunted. Suspecting a kindred spirit, I looked directly at the cashier and narrowing my eyes said, "Hummmmm...well, yes. That's all well and good, but I was hoping for something smaller, and locally owned...not a chain." The cashier brightened and said, "I know just the place. Milano's. I'll draw you a map." And that's how I found the wonderful Milano's. I've been there three times. I tried the lasagna, which I didn't like and don't recommend, but that's fine, since I can get good Italian anywhere, and right now, I'm really in it for the seafood. The next two nights I had the broiled scallop dinner, and man is it good. You get at least a dozen tender big sea scallops, which have been lightly dusted with seasonings and some sort of crumbly, crusty bread topping, a generous portion of rice pilaf, and a bowl of very good (not overdressed) cole slaw, for $13. Washed down with a mug of Killian's Red on tap, it was such a good dinner that I went back the next night. There's a small ice cream shop directly next door, so this place has become my new fave. I'm heading back there this evening as well, before I leave (in the morning) to drive back to Missouri. And then there's the "Mexican" experience. Sigh. Craving a plate of comfort food from home, I have been asking around about Mexican restaurants. I know, I know -- I should know. But with the influx of Mexican workers all over the country, Mexican food has taken a huge leap in quality over the past few years, and I thought there was a chance. Somebody recommended a restaurant called Las Piñatas up in Laconia. I really wanted to drive through Lake Country anyway, and there were such raves about this place.... "The owners are from Mexico City," "a Boston restaurant critic said it's the best in New England," etc. So up I went. The lake country was worth the drive. Absolutely gorgeous. But the food...well... The salsas were horrible. Even when I asked for one that had a little more heat, it was still bland and awful. The guacamole was the worst I've ever tasted. It was as though if you wanted to save money on the avocados, you took one and put it in the food processor with some water or something to thin it out, and added a little chile powder for flavor and heat. Then you cut up some tomatoes and onions into pretty big chunks, and tossed them with your avocado dressing. Ghastly. Didn't even resemble guacamole. I was surprised to see mole listed among the standard gringo offerings (like piles of ever-higher nachos), and I love mole, so I ordered it. The waitress asked, "Beef or chicken?" Now, I'm not saying there's no such thing as beef mole, but I don't think it's common. At least I've never had it, in my recollection. I looked a little puzzled. The waitress said, "The mole is flat enchiladas, and you get two...would you like one of each?" Sure. And so this plate arrived. On it were decent, but not great, refried beans, pretty good Mexican rice (not tomatoey at all, obviously a pilaf, small flecks of seasonings, a few green peas), and something else taking up half the plate. I couldn't tell what it was because it was completely covered with a white cheese. I looked up at the waitress, puzzled...."What is this? I think you've brought me the wrong thing...I ordered the mole." "Oh that's mole," she said. "We cover it with jack cheese." What I got was basically two small corn tortillas laid side by side, onto each of which a sort of stew had been ladled. One was a beef stew, the other chicken. I'll say that it was shredded meats stewed in a mole sauce, but I'm being generous. And then that entire section of the plate was absolutely, literally, covered in jack cheese. Why on earth would one put in the work required for a true mole, and then completely mask the flavor with cheese? If I'm being fair, it was kind of tasty. I can even see ordering it again if by some miracle I wind up back at that place. But mole? I don't know. And then for dessert, a flan. It was okay, but not the dense, rich flan I personally prefer. My daughter worked in Hillsboro, so I also spent a little time there. We had an absolutely delicious dinner at a small Italian restaurant right smack dab (do y'all yankees ever talk like that?) in the middle of downtown Hillsboro....Nonni's. I had veal in lemon sauce, which was so good I am going to make the drive back over there just to have it again. Don't know if Hillsboro or environs figure in anyone else's plans, but I highly recommend that restaurant and that dish. Although, oddly, they served a side of pasta with marinara and cheese. That didn't go with the lemon sauce at all. And despite the fact that pasta marinara is one of my favorite things, I had only the one bite required to confirm my suspicion that the flavors were horrible together, and eschewed the remainder. Next time (and there will be a next time), I'm going to ask for some sort of plain pasta on the side. Perhaps just egg noodles tossed with a little butter or something. Perfect to sop up all that yummy lemon sauce. So, summing up.... New Hampshire, love it! Live free or die! Company C, fabulous! Cheers, sports bar and restaurant in Concord, my kids' favorite hangout, pretty good food and great atmosphere, especially for young people Ocean Tide Seafood, terrific! Milano's, wonderful but don't get the lasagna! Las Piñatas....well....the scenery was worth it. But especially at $40, nearly three times what I'm used to paying for a Mexican dinner, the food was decidedly not. Nonni's, great restaurant. Get the lemon veal. Ask for a side of plain noodles. I'll be back mid-July through mid-August, and will head out for more road trips. I plan to take each and every recommendation and suggestion. So, thanks, y'all.

Both. Sigh. I hate to break it to you, but you'll just have to make up two big pots. One of each kind. The sweet baked kind. And the southwestern ranch kind. Sigh. Actually, you'll have no trouble finding plenty of recipes for the sweet baked kind. And if you'd like a good recipe for the southwestern ranch kind of pintos, let me know.

Yep, beans are the one constant. If you have sweet barbecue, like southern-style pig, or ribs, then the sweet baked beans are called for (although I personally don't like mine as sweet some folks do, because to me, then it all tastes alike....mushy sweet meat, mushy sweet beans). And if you have Texas, or southwestern-style barbeque, like brisket, or grilled steaks, then pinto beans, or charro beans, or ranch-style beans are better, I think. After living in the southwest (Arizona, New Mexico, Texas, etc.) for a while, you get used to that. A big ol' steak, pinto beans, baked potato, and piece of garlic bread. Good eatin'. But as Rancho and others have said...beans. Everything else is optional. But beans. Some kind of beans. Always beans.

Or my preference. Two sides. Pinto beans and cole slaw. That's it. Free onion slices, pickle slices, etc....

Well, whoops. It seems I posted at the exact same time as Kris. Maybe an admin can remove my post as it now appears to be redundant. And this one, which, when the redundant post is removed, will be superfluous.

Yes I would! I couldn't find the recipe though. Here it is: Red Velvet Cake

Ceiling fans? Are there ceiling fans? Reprobates? Are there reprobates?

Actually, I think there may be more like five. If they were combined, it probably would make it easier to find all of the myriad info, opinions, types, etc. Seems to be a fascinating topic, eh? To put it mildly.

It's in recipe gullet -- here: Red Velvet Cake

Been thinking about this. I note that Ling added an extra tablespoon of cocoa powder. Like Kris, I only use 2, and that's what my recipe calls for. Chocolate is a pretty strong flavor, and this cake is not really a "chocolate cake." It's supposed to have an underlay of chocolate, but it's not supposed to dominate. I wonder if the additional chocolate could have contributed to the tang being less noticeable in the final product.

Carolyn, thanks so much for getting back to us! I was just wondering about you and if you were there. I'll be watching for you to check in again.

Let me hasten to add that if she didn't like it, I can't be held responsible since, on her own, she chose to double the amount of "poo."

And indeed it is.

I don't believe I said that "all the food color is completely harmless." What I intended to say, and what I'm pretty sure I DID say, is that in the quantities one would eat it in Red Velvet Cake (especially given the ubiquity of food color in the American diet; not to mention the frequency with which one is likely to eat Red Velvet Cake at all), zeroing in on this one thing is silly. And I believe that. Supper. I'll swing by your place. You'll be able to recognize me at once. I'll be the one with the Red Velvet Cake.

Well, that's another reason why I'm not a fan of the red velvet. Red food coloring can certainly be immediately harmful to hyperactive children. Hey, it's been in chocolate cake mix, bar-b-q chips, cheese products etc.. So those kids are problems anyway, but oh my yes it does send them further sky rocketing into space. And there are many other very harmless food items that can be avoided that will keep some of these kids from pinging off the ceiling. About fifty percent respond well to diet changes. However, I respectfully disagree that red food color is not harmful. I believe it is harmful. And still I use it as needed in my line of work. Who can deny, in general, the less junk we put in there, the better off we all are? So an ocassional foray into food color land is understandable. But it certainly can be harmful sometimes, if not undetected and harmful all the time. Besides it tastes like poo. ← Well then, if you and your children come to my home, you could certainly refuse to eat "the Devil's Cake."

As someone else here said, the food coloring on the market today is quite safe, but even if you're still a little put off by the idea of it, the fact is that the recipe makes a fairly large two-layer cake. I'm not sure how many servings that is, but it's a lot, unless you're with a pretty piggy group. Good recipes for this cake are rich and moist and with the cream cheese icing, you don't need a lot. So in my recipe, that's 1 oz of red food coloring for something that probably feeds between 12-20 people. When you divide 1 oz of something into even 12 portions, you're not really getting that much of it. Especially considering that it's something you would never eat every day, I can't think it's harmful in any way. If you read the lables on prepared foods, colorant shows up often, as in: "natural colors and flavorings." Jell-O doesn't seem to be having any trouble selling its products. And look at all those people that stand around guzzling cokes day in and day out. I'm not a fan of sodas, and don't have one here to check, but it seems to me that I've read the labels on them before and they all have some sort of "caramel color" that makes them that dark brown. I think "caramel color" is different from just saying "caramel." Although it's true that I don't make it several times a month, as I did during the big Red Velvet heyday, I do make Red Velvet Cake for special occasions two or three times a year. I think it's impossible that I'm harming anyone. Zeroing in on this one thing seems to me to be just silly.

I'd like to thank you for that report. So often, too often, people ask for advice and everyone offers their thoughts, but you never hear back, and you're left to wonder how it was. Sounds like your trip was terrific and you really did capture the spirit and essence of The Great Land.

Yes, I think that the slightly discomfited feeling is really more of a holdover about the red dye #2 than any real, current threat.

Dunno. Guess, like so many things, it depended entirely upon where in the country you were and what you were interested in. It appears that, sadly, I've always been interested in cake. In some locales, though, it was called "Waldorf Astoria cake" and there was one of those urban myths about how the ladies at lunch asked for the recipe, $100 got put on their bill, they asked a lawyer if they could do that, the lawyer said yes and charged them another $100, now they're spreading around the recipe....yada yada yada....you know the rest of that story. Waldorf Astoria Cake and $100 Dollar Cake.... Do either of those names ring any more bells?

Just FWIW...Red Velvet Cake was THE single most chic and popular cake throughout the 50's, 60's, and into the 70's. You couldn't go to any party or covered dish supper or bake sale without running into at least one, and usually more. And, as I said above, there were many "Red Velvet Cake bakeoffs," and most state fairs had a separate category just for them. They began to fade in popularity sometime during the 1970's when it was discovered that red dye #2 in large doses caused cancer. Steel Magnolias wasn't released until 1989. Long after the heyday of Red Velvet Cake. Although I suppose it's possible that the movie "popularized it" to a new generation that previously had not been familiar with it.

Hey, I ain't saying mine is the best. But it surely ain't dry and it ain't so bland that it requires icing to give it some flavor.

But...but.... MY recipe only calls for 1 bottle of red food coloring.

Yes, the food color thing bothers me as well, so I don't make it so much anymore either. Contrary to k8's opinion, this cake was very popular back when we didn't think that much about the health aspects of what we ate. Especially when it came to desserts. After all, we did always realize that sugars and fats were not so good for you as carrot sticks. But that cake, well made, is delicious. And deserves its many fans.