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chileheadmike

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Posts posted by chileheadmike

    Hatch Chili Peppers (Merged Topic)

    in Cooking

    Posted

    I bought a bag of fresh Hatch chiles at Kroger this weekend. I roasted them over hardwood charcoal in the Weber. $1.49 here. They were labelled as medium heat. They did not have any labelled as hot.  The mediums aren't very hot. They do taste good though. 

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    Short Virginia to Florida and back through Charleston SC blog

    in Food Traditions & Culture

    Posted

    We've been to Charleston several times but not in the last five years.  My wife loves the ghost tours at night and the carriage rides. I love just strolling the neighborhoods.  We took the kids out to Ft Sumpter. It was about a billion degrees every time were there so we've always skipped the Yorktown, but I'd love to see it. 

     

    Never attempted Hyman's but had some really great meals. Husk was really good. There was a converted church on Market St that we really liked. We've wandered in off of the street to several and have always had good luck. I wish I could remember the names of two of the places that really stood out. One that we had lunch at upstairs in a beautiful dining room in the tree tops. Another really good breakfast. We went to Grill 223, which was in a hotel we stayed at. It was our first night in Charleston and I had my heart set on seafood. The server said all of our steaks are 45 day dry aged prime and I ordered the ribeye. Best steak I've ever had. They did have a lump crab cocktail that was really good.  My wife will not eat seafood (and a LOT of other good stuff) of any kind so it can be hard to pick a restaurant. The only bad meal we ever had was barbecue on E Bay St. 

     

    The last time we were there was with our two daughters, 20 and 13 at the time.  I would sneak out of the hotel while they were getting ready for bed for some late night carousing. Oldest daughter just wasn't quite old enough to tag along. I usually hit up Pearlz for some oysters and then Blind Tiger for love music and drinks. 

     

    Thanks for your report. I miss Charleston and would love to get back there. 

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    Duke's Mayo

    in Kitchen Consumer

    Posted

    I'd never heard of Duke's before I moved here. It seems to be a local favorite. I bought a jar and honestly, I can't tell the difference between Duke's and Hellmann's. Duke's only seems to come in the 32oz size which is about a year's supply for me so I usually get the smaller Hellmann's.  

    • Like 2

    Eating Western Food in China

    in China: Dining

    Posted

    My boss and I spent a month in Cebu, Philippines. I had no card and no expense acct so I was at his mercy for most dining.

    He refused to eat local food except for once, roast pork, grilled marlin ribs and lumpia were highlights.

    He did insist we eat Mexican food at the mall attached to our hotel.  It turned out to be Filipino versions of Tex-Mex

    I'll never forget his fajitas. They got the look right. Nice sizzle platter with beef, onions an green peppers. A side plate of "cheddar cheese", sour cream, canned guacamole, flour tortillas and beans and rice. 

    All topped off with copious amounts really sweet, brown gravy.  

    • Haha 4
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    Ask a Kona coffee farmer....

    in Coffee & Tea

    Posted

    Thanks Scoop, I look forward to reading more on this thread.

     

    I bought some green Kona beans from Sweet Maria's a few years ago. I'm assuming they were real. Expensive and the beans were very large. I had difficulty getting them to go through the grinder. Coffee was good though. 

    Kentucky Derby...How do you celebrate?

    in Food Traditions & Culture

    Posted

    18 hours ago, Dr. Teeth said:

    Re: Hot Browns.

     

    May attempt them this year for the family.   Web site for the Brown Hotel is open that the listed recipe is authentic except for the Mornay sauce.   I’m a bit surprised that the mornay is pecorino only, but I’ve never eaten at the Brown Hotel.   Anyone who’s eaten a hot brown willing to say what they thought was in the Mornay?
     

    Thanks

    I've had a couple, but never at the Brown. I usually make my Mornay with Gruyere. I think most around here use Swiss. 

    • Like 2

    Kentucky Derby...How do you celebrate?

    in Food Traditions & Culture

    Posted

    19 hours ago, Shelby said:

    It's getting close to the most wonderful day of the year again!!!

     

    I'm leaning towards making Hot Brown's this year for the first time--if I can get my hands on a turkey breast.  If not, I wonder if it's sacrilege to use chicken?

     

     

    Not sure how traditional they are, but I have seen them made with ham. 

    Dinner 2022

    in Cooking

    Posted

    Rack of lamb done over hardwood charcoal,  pan roasted Yukon gold potatoes and grilled zucchini.  

     

    Lamb looks more done in the picture than what it actually was.

     

     

    20220419_184904.jpg

    • Like 9
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    Prepping Gratin Dauphinois the night before. Can I do this?

    in Cooking

    Posted

    20 hours ago, Kim Shook said:

    Thanks so much for the advice.  I did prep the night before and it was fine as far as doneness was concerned and also tasted really good.  But, as I mentioned elsewhere the dish ended up with a lot of what looked like melted butter (yellow and oily) in the bottom.  I don't know if it was the Gruyere or if the heavy cream broke.  Any ideas?

    Mine had the same problem.  I assume it was the cheese.

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