foodiehall
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Posts posted by foodiehall
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Re local farmer's markets: I've been going to the City Market (in downtown Raleigh) for many years....first dragged there as a kiddo by my mom and then as a buyer. There are only two vendors there; the one I buy from is from Clayton. Before arriving downtown, he stops by the state farmers' market to buy/trade extra produce, preservers, etc. to supplement his own stuff. He and the other vendor are at City Market Thurs-Fri-Sat. But after reading all the posts on the state farmers' market, I'm tempted to start going there more often....I do go from time to time if I'm in search of something that my regular guy doesn't have.
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I am actually glad to hear he did that. I heard that a few weeks ago via a mutal friend. The Chop House was a big dissapointment for me.
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I bake cakes from scratch, same for the frosting.
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To me, the shrimp and grits are the best at Hyman's Seafood Company 215 Meeting St. .... the gravy is thick and brown and delicious and the bread soaks up anything left by the grits .. I had she crab soup there that was wonderful as well ...the menu ... rereading it makes tears of joy come to my eyes even now!
We've eaten at Hyman's many times, although not on this last visit.....so many restaurants, so little time <sigh> I'm pretty sure I've never had shrimp & grits anywhere which featured the gravy you describe...can't quite imagine it. If I remember correctly, Hyman's version of she crab soup is very thick and creamy (or is that 82 Queen?). Anyway, I prefer a version which is a little less dense.
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We were in Chas'ton a few weeks ago....hub got shrimp & grits at both Hominy Grill and at Magnolia's....high marks for both places. As for she crab soup, I seldom see it on menus there any more; 15-20 years ago, every place in town offered it. Although we didn't eat at 82 Queen, I made a point to check their menu posted outside the door and they still have it.
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Yeah, that is what confuses me. Is he only at Nana's and the Q Shack mini-chain now?
According to our server at Nana's on Saturday, 6/18, Scott is now affiliated only with Nana's. Server said Scott felt that he was being stretched too thin...duh...so he pulled completely out of all the other places: N's Chophouse, Q-shacks, etc. Indeed, we saw Scott scurry through the dining room at one point.
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This all reminds me of the intent of this humorous, yet real apparently,website:
As a fairly new person here, I'm still amazed at the stuff I pick up from eG. Guess I've been leading a sheltered life.
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You are overcooking the salmon.
That substance is the intra muscular juices (proteins and fats) that are squeezed out when heat denatures the muscle fibres.
Don't cook the fish to a temperature of more than 45C/110F and you wont get it. The salmon will be juicier and tastier as well.
Even though I didn't ask the question, thanks for the answer....I'd wondered about the white stuff myself. I continue to be amazed at the stuff I learn from eG.
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The first edible thing I cooked was Velvet Crumb Cake from a recipe on the back of a Bisquick box...I must have been 8 or 9. Prior to that, my grandmother allowed me to cook on her stove, had knobs on the front which I could easily reach. I'd collect some berries and leaves from outside, put them in a small pot, and "season" them with whatever I could find in the cabinets. She encouraged creativity and was always there to supervise.
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I'm trying to get prepared for the death of my grandmother. It may seem callous to prepare something in advance...
PopsicleToze, I salute you for making these preparations for the inevitable....indeed, even giving thought to said preparations. I made reference in an earlier post to the death of my 104 yr. old grandmother...even though she was in pretty good shape (for her age) until a few weeks before the end, there was NO advance planning for her funeral. I think the mindset of her children (my dad and his siblings) was that to actually make preparations would be akin to hastening the actual event...bizarro? Stress? Oh yeah, there was plenty of that when the time came to make the arrangements. As for food, I'm kicking myself now for NOT cooking/baking anything for the post-funeral reception. As it turned out, there was absolutely nothing homemade; all we had were trays picked up from the grocery store. If I were you, I wouldn't waste a minute worrying about what people think about your preparing food for your grandmother's wake/funeral. If anyone asks, just say it's Food of Love. I send my condolences to you and your family.
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Stacked food....a tower of food perched in the middle of a big dinner plate. What's the point? To see how many layers of food you can pile on before the tower crashes? It's impossible to eat without first disassembling the tower. Several years ago, I thought/hoped this was a passing fad, but many "fine dining" places are still doing it. A couple weeks ago, I had dinner in one of Charleston's (SC) better restaurants. A potato cake was placed under layers of sauteed spinach and a piece of fish....resulting in a soggy potato cake which should have had a crisp surface. I'm sorry now that I didn't complain.
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Heh, heh -- there will be cute little goats and bunnies on the menu, too, so we could go very sicko and pull something straight from Beatrix Potter!
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What are his other establishments?
the first one that I remember was on Hwy 70W around the Orange-Alamance line...I think it was called Mr. B's (last time I was by that location, it was Dockside Dolls---I'm guessing patrons go there for more than the food ....duh....don't think Mr. B owns it!) He's owned at least two in Cary.....cannot recall the names, but I think at one time these two were across from each other in the same shopping center, never went there but I seem to recall reports about the drop-dead interior design. Then he had another one in a small shopping center on Newton Rd. right off Six Forks Rd. in Raleigh....I think this was Cafe Georgio's. Seems like it had a big grand opening, lots of hype. Went there a couple times....food was OK, service wasn't too great. My perception of Bakatsias establishments is that they're usually noisy and that there has always been some glitch with the service.
Maybe Vin Rouge is not in the same mold as the others. We'd pretty much given up on B-owned restaurants, but we'll have to try this one.
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I was brought up to be a Clean Plate Club girl so I ate just about everything put before me except....eggs. Hated them then and hate them now. I'm referring specifically to hard/soft-boiled eggs, dishes containing them, other egg preparations (scrambled, poached, devilled, etc.) and dishes which have an "eggy" smell---like boiled custard, creme brulee. I can spot chopped egg in potato salad a mile away. However, I have no problem eating baked goods containing eggs. I'll eat quiche as long as it's loaded with ingredients which cover the egg smell. As a frequent baker, I always have eggs on hand---sometimes literally. And several years ago, I really bit the bullet and taught myself to make omelets for the hub...what the hey, it's a quick breakfast I can make for him when we're out of baked goodies. He says the omelets are fine; I can only take his word for it. In restaurants, I'm very careful to ask in advance if something contains/is garnished with hard-cooked egg. Beats sending the plate back or trying to eat around the bits of egg....ugh!
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We just returned from Memorial Day weekend in Charleston, SC ....at Magnolia's, we (hub & I) shared an appetizer of housemade potato chips topped with crumbled bleu cheese---this was not something we'd order back home; it was one of those guilty vacation pleasures. Although the menu stated that this was a 2-person app, it would have easily been enough for 5 or 6. It was really too much of a good thing....but I guess that's a quantity issue. I'd never thought of tater chips and bleu cheese together, but it was a very tasty combination.
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Beer, I just don't get it.
Me either! After being made to feel like a beer-hating freak for years, I'm glad to find somebody else on the planet who shares my distaste for the stuff.
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Coffee. And yes, I've had really good coffee. If only it tasted like it smells, I'd be a fan.
Same here....but I can't distinguish the good from the bad; it all tastes bad to me. However, I have progressed to the point where I'll eat coffee-flavored ice cream, sauce, etc.
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Lamb has sort of a weird goat-cheese taste to it. Not surprisingly, I don't like goat cheese either.
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Unless you and I share deep and passionate tongue kisses or you gave birth to me keep your damn fork away from my plate. Each to their own.
Yes! My thoughts exactly....you and I would get along well as dining companions.
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Reading these posts about Southern funerals brings back so many memories. My dad has some kin (closest are second cousins) living in a small town about an hour from here. Seems that every funeral we ever went to in that town was always in August and the heat index was usually at least 100 degrees. Anyhow, for years it was the custom of the local "Co-cola" bottling plant to send to the home of the deceased a metal tub of Cokes in ice---the kind of tubs you'd see in gas stations, general stores, etc. throughout the South. The tubs are rectangular, perched on four skinny metal legs. The Cokes would be in short green glass bottles. The plant would arrange for the cold Cokes to be on hand for the big feed on the day of the funeral and then they'd come pick up the tub the next day. Several years ago, some of us went to the funeral of the reigning matriarch and the post-burial lunch, consisting of food provided by church ladies, was served in the church's fellowship hall instead of a home. Alas, I didn't see the familiar Coke tub and our drinks were served in paper cups.
About 18 months ago my dad's mom passed away at the age of 104....had been living here in a nursing home for 5 years. During that time, her house sat empty except for when visiting uncles/aunts stayed there. Grandmother had no surviving contemporaries and was barely acquainted with only a few neighbors; consequently, no one brought food to her house when she died. Most of us at her funeral were family, many from out of town who had flown/driven long distances. So instead of the traditional spread of casseroles, salads, luscious desserts (things that Grandmother had provided for others over the years), we munched on trays of cold cuts, veggies, cheese/crackers purchased from a grocery store.....hardly the traditional Southern funeral feast.
My church (2,000+ members) has a funeral committee and on this committee is a sub-group of ladies who see to it that the "food needs" of the deceased's family are taken care of. Some families receive plenty of food from friends/neighbors and therefore don't require the services of the funeral food committee. But in a case such as that of my Grandmother (who didn't belong to my church) this committee would have seen to it that an old-time spread was provided for the family and any guests...either at a home or in our church fellowship hall.
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Oh my....I'm practically drooling on my keyboard. Thanks for the visual treats!
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Hummm, I don't like sharing, actually I hate sharing more specially when another fork pokes at my dish.
And if I wanted to taste the other dish then I would have ordered the other dish. M'enfin!
It simply disturbs the decorum!
I even get put off by people crunching on their Crudites and double dipping after taking a bite or the unknown fingers rummaging in a bowl of Salaisons. Yuuk
I'm with you on the sharing question....seems like we're in the minority. The bit about double-dipping reminds me of the Seinfeld episode where George's double-dipping at a post-funeral reception sends a family member over the edge: "When you double-dip, it's like you have your whole MOUTH in there. Take one dip and end it!"
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Last time, we had about 30 eGulleteers attend. Who's coming this time around????
I'm launching my maiden post as a new eGulleteer to put my name (along with my hub) in the hat to attend this eatathon. After reading so many posts about this event and sleuthing around some, I've discovered that we're practically neighbors....I live about three blocks from you (am on Canterbury). I've passed by your tennis court a gazillion times... had no idea it was the site of such an auspicious culinary event(s). Since I'm so close by, I can easily bring side dishes/salads/desserts, perhaps a freezer of homemade ice cream.
Cheryl
eG Foodblog: Varmint - A Southern Stay at Home Vacation
in Food Traditions & Culture
Posted
Great pix of Sunday night supper and of Lil Varmints, but wait ....no green vegetable
?! LOL