Malkavian

Fantastic! I tried doing poached eggs once and made such a mess of it that I never attempted again till I read this

I find myself enjoying wine discussions on non-wine related forums. My favorite reviewer in fact is a guy named Doug, prominent poster at my favorite cigar haunt (is it appropriate to provide a link here?), where he's mostly regarded as a scotch whisky expert. Besides finding that we enjoy drinking along the same lines, I like his language, and the fact that there are a number of "regular guys" like me who can talk about whatever dram is in the spotlight at the moment, often in context of cigar pairings

Well fair enough, that was a really vague question I guess white-tablecloth and/or creative venues are more what I had in mind, maybe not the most elite place in town, but at this point Pho Real in University area is about the nicest place I frequent, I'd like to find a dependable step up, even if it's just a small step. A place with a lounge or bar that welcomed cigar smokers would be awesome, but I don't hold my breath for that anymore these days.

Alright, so having lived in the Charlotte area for 4 years, one might think I'd know where to go...but most of that was spent as a poor college student, so I have more friends at the Flying Saucer and CiCi's Pizza than any kind of higher end establishment (not that there's ANYthing wrong with the Saucer ) Anyway the point of this rambling post is: I'm tired of it! I'm a pretty good cook for a college-grad guy but I'd like to live a little as far as food goes, just don't have the slightest clue what's worth my time and what isn't around here or what is "must visit" For that matter, anything of note between Charlotte and Raleigh would be of interest, as I head that way somewhat often. Cheers -evan

It's been a while, but I've always enjoyed Thai Peppers on east moore st in southport.

Disclaimer: I'm also posting as a "civilian" and if I'm honest with myself, don't really have experience with high-end restaurants so to speak, so if that invalidates my thoughts (also forgive the impending ramble) Anyway, the situation sorta reminds me of my time working in retail--I had lots of problems with some customers wanting resources that just weren't unlimited. In my case it was my time and instruction, in your case it's your tables. At some point a line had to be drawn, and if they felt snubbed and left us--well, it happens. My inclination would be to quietly introduce a plate sharing fee, but keep the amuses and whatnot coming for each member of the table--that may seem strange, but if it happened to me (and it never will, i'm too big an eater to split entrees ) I think a small fee would seem reasonable--especially someplace where reservations are the norm, while basing amuses on number of entrees ordered would come across as cheap, especially if they're accustomed to that not being the case. If they take offense, it doesn't sound as if you're exactly strapped for guests. Also, and if this is out of line then I apologize, but if you have a full house every Saturday, and even if this group comes in *every* Saturday, is moving two fewer entrees (and what, an app and 4 desserts would be the usual?) such a big deal you're putting serious thought into how to compensate? Or is this sort of thing more common than i realize?

For me today was 3 eggs scrambled into a skillet of fried panang curry paste (storebought sadly) and a handful of freshly cut chives, with some squares of jarlsberg cheese mixed in for the dairy foodgroup.

For US pilsners I love Victory Prima pils. Otherwise I stick to Pilsner Urquell or Warsteiner. Sometimes Trumer but I don't find it here too often. I'm not often in the mood for a (possibly floral/grassy) clean tasting beer with a crisp/short finish unless I'm either extremely thirsty or eating food that I don't want to overwhelm.

Been drinking Longhammer IPA from redhook, pretty refreshing (IMHO) american IPA that doesnt smack of grapefruit. Also got stuck into some Fat Tire on a business trip to Dallas, love that stuff now. Roommate also picked up a sixer of Carlsberg's Elephant malt liquor, he loves it, but to me it tastes pretty bad, lots of adjunct flavor and rough edges, kinda reminded me of Steel Reserve or other such high gravity light beers.

I haven't done any brewing at all lately; I think i'm still burnt out from working in a homebrew shop =\ somewhat saddening but I'll get the urge to brew again sometime soon I'm sure. On top of that, the chocoalte stout I made for a longtime customer of mine has gotten some kind of infection =( can't just re-do that one as I don't have an immediate source of cocoa nibs

What was your family food culture when you were growing up? Standard Southern home cooking, but minus as many of the unhealthy aspects as my mother could manage to get rid of. Also with a smattering of tex-mex and asian recipes that mom could find that would please my brothers and myself (who had very adventurous palates) and my dad (who didn't) Was meal time important? Sort of. It was about the only time, when i was younger, that the entire family was in the same room. Later on it was less so as my brothers aged and our schedules all diverged somewhat Was cooking important? I don't know quite how to answer that one--it was something my mom took pride in and was very talented at, so I suppose it was important to her. She found it important insofar as taking responsibility to put nutritious varied food on the table What were the penalties for putting elbows on the table? Getting fussed at generally. Chewing with one's mouth open was the big offense. Who cooked in the family? Mom in the kitchen, dad on the grill, was the usual order of things Were restaurant meals common, or for special occassions? Depends in a way. At various points of my life my parents one or the other have found work calling them out past mealtimes, so we ate takeout a lot (more often take out from a sit down restaurant rather than fast food) but the whole family going out to eat somewhere was usually some sort of event Did children have a "kiddy table" when guests were over? Yes, but mostly due to space constraints. The kids got a card table or two set up at thanksgiving, christmas and etc as there were so many of us buggers. When did you get that first sip of wine? One christmas a cousin decided to take a play at winemaking (And I laugh at this now, having the experience with that hobby that i do) and I couldn't stand the stuff. My palate at the time just registered vinegary bittereness, but at this point I don't know if it was bad wine or i just couldnt handle the dryness. Was there a pre-meal prayer? Only at meals my grandfather was present at; don't really know why as my mother is a devout Christian; i suspect it was a matter of tradition Was there a rotating menu (e.g., meatloaf every Thursday)? Not really. When my father was doing group work regularly (eg every thursday) we could count on that night probably being leftovers, and friday was often a takeout night when i was older as mom was pooped from cookin the rest of the week How much of your family culture is being replicated in your present-day family life? As I don't have a family, it's replicated in as far as my mom's instilling in me a love of cooking and desire to eat not-horrible for you food

Chris- Sorry for the late reply friend! matter of fact I got a new job two days after my last post and it's kept me fairly busy Regarding the books, I liked them, very well written and interesting reading IMHO; It's been a while since I leafed through them at the place I worked, but I recall them being very popular with our customers and employees that were enthusiats of Lambic, Geuze, Flanders style ales and so forth.

That immediately brought to mind Wood Mill Winery (new-ish local operation in Central North Carolia) that's doing quite well and as far as i know operating out of just one converted building. Operational area is within your bounds but I don't know about staffing--the only member of their personnel I had any contact with was the vintner.

That's a new one on me. I'd tend to think practically the main effect would be lessening carbonation, if there was anything noticeable at all.

This may seem dreadfully low brow here, but I enjoy skate cut into nuggets, dusted with seasoned flour and fried. Soaked the skate wings in milk overnight but that was it in the way of preparation. Nice sweetish taste reminiscent of scallops IMHO.

I've seen these guys pop up in the local supermarkets lately, hunks of fairly lean beef in the 2-5 pound range with a label that says 'texas griller' and nothing else; some are premarinated, some look as if they were cut by the meat department at the store. A bit of googling for the term on egullet and the 'net at large didn't turn up anything definitive, maybe i'm missing something? I was under the vague impression that it was like a double or triple thick NY strip, but I can't really back that up with anything but a foggy memory--the price these were at made me hesitant to think it was steak at least. Any suggestions?

Never occurred to me to look for a wine podcast, will check them out

Got a Troix Pistoles from unibroue playign Beer Poker last week, that was a good find, and a great beer. I'm maybe a bit more partial to fin du monde, but all of U's offerings are top notch IMHO. Also got an Old Speckled Hen, good go-to ale in my Beer Notebook

Typically for me it's two fingers of single malt and the barest splash of good well water (Then out to the back porch with a cigar to enjoy it)

I guess I must be in the minority here, but the last time I had eye round steaks (cut thick from an eye round roast I had kicking around) I marinated them in a soy - teryaki concoction and then grilled them JUST enough that the middle didn't moo when you forked it. Sure they werent the tenderest piece of meat by a long long throw, but I like the beefyness, and a bit of chewing never hurt me

That's the one henry. My yeast culture is going well, bout time to step it up to 250mL volume. Can't wait to get a chance to try it out on some unsuspecting wort

my favorite watering hole has Rogue's bitter on draft. LOVE that stuff. Also got to try a smoked weissbock from Brooklyn, that was an interesting melange of tastes, but it works well I think.

Very interesting recipe Chris. I've long been curious about the lowdown on belgian candi sugar, as the crystallized stuff we used at the store just tasted like regular crystal sugar to me (this being light and dark crystals) I wonder if the flavor's just more apparent in the syrup? I found Brew Like a Monk fascinating reading; have you read Wild Brews or Farmhouse Ales?

nothin fancy here....sharp chedddar, eggs, meat....all three, if i'm hungry

It may be different in a bar situation, but one of the things I love most about my favorite haunt is that I've never ever been hustled out. The way I see it is this: If the management is content to let a group sit and BS for a half hour after the check's paid, I don't have any qualms occupying a table by myself for a few hours (accompanied by a cigar or two) as long as I keep ordering.