Andrew Fenton
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Posts posted by Andrew Fenton
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I've always been sorta scared of the concept of pork roll. (How do you roll pork? What's the role of pork in a pork roll?) I should probably overcome my fears, though. Perhaps psychoanalysis-- or another trip to Weber's-- is in order.
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"Viking" restaurants? That is so cool. I wish all buffet restaurants in the US would start calling themselves that! I wanna pretend I'm a Viking when I go out to eat.
The problem would be the Monty Python fans: spam spam spam spam...
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So yesterday we made an expedition to the Garden State for some berry picking: headed out to New Egypt and hit the strawberry fields. A couple of hours, lots of bad migrant worker jokes and twenty-five pounds of berries later, we were ALL set for some frosty root beers.
And what could have been better than Weber's Drive-In on Route 38? I've driven by, but never driven in before. Clearly a mistake; this is a terrific place. It's perfect for dirty, tired, berry-stained people: you get to eat in your car! They come around and attach a tray to your window! You get to flick your lights on and off for service! They have good hot dogs and hamburgers, and wonderful draft root beer! I have only one regret, and that's not having bought a gallon jug of root beer to take home... but there wouldn't have been much room with all those berries.
The place is like a trip back in time: not in an obnoxious, '50s themed diner kind of way, but the real thing, lovingly maintained. You gotta love that.
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Chris, I'd say that it all depends on your goal for the trip. If you're trying to edumacate yourself about the different major BBQ types, then driving (from KCMO to TX to KY to TN to NC and SC) is less efficient: I'd say, take a few trips over several years. However, you could probably drive from Owensboro to Memphis to Lexington.
If you want to focus on Carolina BBQ, there are a number of good guides available. Bob Garner has a couple of books (North Carolina Barbecue: Flavored by Time, which is a wonderful, loving description of what it's all about; and Bob Garner's Guide to North Carolina Barbecue, which is a list of his 100 favorite spots.) I also have a book on SC 'cue around somewhere, but it's not at hand at the moment. Just turning into a town and asking isn't a bad way to go, either.
If the idea is mostly the N-S road trip with BBQ thrown in, you can definitely do a good trip as well. There are any number of good 'cue spots, even within spitting distance of I-95, in GA, SC and NC. Holly's website is a useful start for finding those.
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Kim, I think that $25 is a completely reasonable price; that's the going rate for DDC dinners round my way, and everybody seems pretty happy with that. I think Elyse was just referring to her delicate, bird-like appetite...
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Whenever I start lovin' it in a McDonalds, they call the cops.
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Hey Charlie, good to see you on eGullet!
Sara, I've been to the Cherry Hill location a few times, and it was never that busy. On the other hand, the crab cakes aren't overwhelmingly good, IMO. (I gotta head down to Baltimore one of these days to try Faidley's.) But as I posted on the NJ board, the onion rings are probably the best I've had. Certainly the best anywhere near Philly...
I'd like to try the lobster mashed potatoes. But they are wicked expensive...
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The worst thing about living in Portland for us is the lack of diversity and the fact that the city pretty much shuts down at 10-12 pm. Or as the partner likes to say, Portland is very diverse, you'll find every kind of white guy you can imagine here. It's not really quite that bad, but it does affect the food. I think Seattle has more diversity going on.
Anyone else on this????
A Minnesotan friend of mine who moved to Portland moved back after a year because, compared to Minneapolis, Portland was "just too white."
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My restaurant was a BYOB for about a year and a half before I saw the light and invested in a liquor license. Once I started serving booze I regretably informed the BYOB'ers that Liquor Control Board regs prohibit customers from bring their own liquor into establishments that have a liquor license. I may even have been right. It sounded good and everyone accepted it.
Turns out that it is legal for a liquor-licensed establishment to allow BYOBs, at least according to this document, from the PA LCB. Not that I blame Holly or anybody else for using that as a pretext...
(More disturbing is the ruling that kitchen staff can't keep wine or sherry in the kitchen for cooking purposes. That's a) seriously f*cked up, and b) gotta be violated left and right in restaurants.)
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We tried to do this last year at a park, and the problem was you weren't allowed to have any type of fire on site.
Also, some parks have restrictions on consuming alcohol on-site...
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Hey, I'll come- and I'm sure that other members of the Philly contingent will too- but only if you change this:
the NY/NJ/CT Metro Area's answer to Varmint's pig pickin'to this:
the NY/NJ/CT/PA Metro Area's answer to Varmint's pig pickin' -
Thinking of Holly, who consistently defends whiz as the perfect cheese for a cheesesteak, I decided to go against my usual tendencies and get a whiz with.
I think these occasional tests of your established habits is a good thing, but next time I'll be going back to american.
Bite yer tongue, Jas! I say: whiz is fine, 'cause it gets meltiest. And provolone is good, especially Tony Luke's aged provolone. But American cheese? Worst of both worlds...
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Sara, if you're up for a road trip, you might try Tacqueria Moroleone in Kennett Square. Out of all the Mexican places listed in this topic, I'd say it's closest to Michoacana (though I like it better.) Here's what I had to say (on CH) about it:
YOW! A couple of kinds of very fresh salsa (pico de gallo and something thinner andvinegary), always a promising sign. The enchiladas were very good: nice sauce, good tortillas. But the really
mindblowing dish was the molcajete: a lava bowl filled with steak, tomatoes, onions, a big charred pepper,
that white crumbly Mexican cheese, a whole grilled sausage and a truly amazing mole sauce. Rice, beans,
tortillas and guacamole on the side were serviceable, but outshone by the lava volcano of chow erupting next
door. It was $11, I think: it'd be hard to spend more than that on a single dish, and it'd also be hard for
anyone short of a famished Eagles lineman to finish it off alone. But the sauce tasted even better for lunch
on Sunday...
Unfortunately, we got there at 3:30, so the place was pretty empty: everything else that came out of the
kitchen looked fantastic. After we'd ordered, the waitresses, who were having lunch during the slow period,
got their food; I noticed that a couple of them had whole fried fish with a bowl of limes. Looked amazing, and
I figure that they know what's good there... Next time, next time...
Don't know if it'd be your bag exactly, but if you're planning a trip out in that direction, you might give it a try...
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I made a rockin' good rhubarb fool a couple of days ago. Which I liked not only because it tasted so good (I like the combination of soft whipped cream and the austere bite of the rhubarb) but also because it gave me the excuse to walk around bellowing, "I PITY THE FOOL!" all day.
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OK, thanks. I figured they weren't the same. But if it gives me the excuse to pulverize something in the Cuisinart, I'm all for it.
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I'm gonna haul this topic out of the vault to ask a very basic question:
I have a recipe (for margaritas) that calls for superfine sugar. At the supermarket, they have brown sugar, regular granulated sugar and confectioners' sugar. Is the latter equivalent to superfine sugar, or should I be looking for a different product- one without cornstarch added?
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Oh yeah, I have a few books with ancient Roman recipes, too. Definitely bizarre.
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Moose in the Pot Cookbook, by the students of Burchell High School, Wasilla AK.
Has valuable information on how to dress a roadkill moose. Also a good recipe for "Year Old Salmon or Halibut."
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Funny that there are so many complaints about the travel articles in Gourmet. My mother has subscribed for decades, and complains that in the last few years the ratio of recipes to travel articles has increased. She's less interested in cooking than travel at this point, I guess...
As for my #1 choice, I'll Cook's Illustrated, I guess. I'm at the point in my development as a cook (let's say, a solid intermediate home cook) where I'm most interested in the hows and whys of cooking. And CI is pretty good for that sort of thing: if I choose to modify one of their recipes, I can get a sense of what the variables are.
(The academic in me has a strong second choice for Gastronomica, though.)
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"Beefcarver 50: No Beefcarver. Steak."
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Recently we were on the way home from Cleveland and stopped in the Cincinnati suburbs to visit Jungle Jim's International Market. We asked the checkout clerk for a suggestion on a good place to eat, and she enthusiastically pointed out the Golden Corral up the street... "It's soooo good, and all you can eat," she said, foaming at the mouth.
one sure-fired way to end up at a horrible restaurant is to ask a complete stranger.
Especially rabid ones.
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"Beefcarver 4: Through the Portal of Meat."
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"Beefcarver 2: Electric Boogaloo."
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Last night SO and I went to the Sign of the Beefcarver.
Never heard of this restaurant before, but what a cool name! Sounds like a Roger Corman movie... I think I saw the sequels: "Wrath of the Beefcarver" and "Escape from the Planet of the Beefcarver."
An east coast BBQ trek
in Southeast: Dining
Posted · Edited by Andrew Fenton (log)
The SC BBQ book is from the Glovebox series of guides. Still can't find the damn thing, but as I recall, it's a pretty good locator. I don't know the BBQ scene in SC very well: probably the famousest place (and it is very good) is Bessinger's in Charleston.
GA barbecue is-- to be completely honest, and because Mrs. Fenton, the gal from Savannah, doesn't read this website-- not so exciting; it's not as distinct as Carolina-style. I like Harold's in Atlanta (it's right across the street from the federal prison! you know that's got to be good...) There are a couple of good places in Savannah as well: Papa's (in a strip mall, of all places) and Wall's. Johnny Harris is pretty good as well.
To Varmint's list of eastern NC barbecue, I'll add Parker's in Wilson. Get the fried chicken: it rules.
Edited because I hit "post" too early. D'oh!