unixfan73

Wow, what a great resource. One question I have though. There appears to be a school of goose-cooking that says you 'boil' it for a quick spell and then dry it out. Most recipes I have seen have suggested this...is there a drawback to this approach?

thanks all for the assistance

heh yup I was only informed of this today...lest I would have asked at an earlier date. I am certain, even without a personall rec., I will be able to find something good. It's not like I will get fired if I don't

yes, I actually checked that out...I did find some positive leads (for example noble's grill looks pretty interesting) but I was hoping for some opinions based on experience, as the reviewer ratings from tripadvisor are pretty sparse (I also tend to place more stock in the ratings and comments I read from folks on this site as well) EDIT I missed that second link (the frommers one), but alas I checked that out already as well.

egulleteers I need your aid I am headed over to NC sunday evening in to tuesday for a business meeting with my boss. All meals but sunday night are accounted for..I was hoping that I could get some good restaurant recommendations here. basically, looking for good food in a casual type setting, no fancy type places (I think the last time my boss wore a suit was 96), no romantic places...just places where we can get some delicious eats in winston salem. thanks in advance

I only made brisket once...a few weeks back...it was quite good, but not up to a challenge. ribs...I am confident...perhaps rather than a cook off, it can be a cook in.

I hate to cause a ruckus but I am pretty sure I make the best ribs in nashville :)

I gotta go with Fat Mo's as the best burger Hog Heaven is probably the best BBQ, not been to Jacks...will put it on my list

I have been growing a small potted herb garden included is some cilantro...it is flowering..I have been ripping off the flowers, for fear that they will somehow ruin the cilantro's flavor. is this indeed true, or can I let my cilantro flower?

While I realize this is a bit late, but for any future readers, I would suggest Margot Cafe http://www.margotcafe.com/home.htm My wife and I finally made it there a few weeks back (after living here for nearly a year) and enjoyed our meal.

hey there my wife decided we would start making yogurt at home...been fairly successful, so I figured I would share our 'no-frills' technique 1) Bring 2 quarts (aka 1/2 gallon) 2% milk to a boil 2) take off stove, transfer to clean bowl let cool to 114 degree Fahrenheit 3) whisk in either 1) starter culture 2) live culture yogurt 4) whisk it in good 5) real good 6) cover bowl with towel and put in oven. As we do not have a gas oven there is no pilot light to keep it warm. so we boil a pot of water, then stick it in there. let sight overnight 7) wake up, marvel at thick yogurt stuff, then stick in refrigerateur 8) In the evening, drain whey using cheesecloth....comes out thick and tasty everytime! Now here is a question I post, can you reuse cheeseclothe? if so what is the protocol for doing this? Another question, where can you get cheap cheeseclothe? as I went to the market and it was $4 for a small package (in nashville, tn)