ianeccleston

I also used a recipe that =Mark posted: MID-SOUTH CAROLINA MUSTARD SAUCE 1 c cider vinegar 6 T Dijon mustard 2 T maple syrup or honey 4 tsp Worcestershire sauce 1 tsp hot red pepper sauce 1 c vegetable oil 2 tsp salt I also found a link on the web that has a quite I few variations on Carolina Mustard BBQ Sauces.

Thanks to everybody that contributed to this thread - I got a new Weber for my birthday last week and decided to christen it with some Carolina Pulled Pork. I couldn't get the pork up to temperature in time for the meal (8pm, 8 hungry guests, might as well pull it off and feed them at 160-70), so I ended up with roast pork rather than pulled pork. Still pretty tasty though - I can recommend the mustard bbq sauce/vinagrette without reservation. I made two crucial mistakes: 1) I didn't let the pork stand at room temperature before putting it on the grill and 2) roasted two, four pound cuts rather than one, six pound roast. Assumably that meant that I should have been cooking it at a slightly higher temperature than I had been (225 for most of the time). Curiously, one of my guests whose from North (central) Carolina had never heard of the mustard BBQ thing, and he was devoted to Carolina Pulled Pork Sandwiches with coleslaw on top. It must be a pretty small appelation that produces this great stuff. Ian Edit: Oh, found out the mustard thing is from South Carolina, not North.

Thanks Joe! I didn't know any places on Clark St., exept for the couple of generic taquerias I've been to, plus the tamale stands that Guajalote has suggested in other posts. Pita Inn is one of our favorites too - can't beat the price - it's got to be one of the best falafel places in the area. We want to try Kabul House sometime too - can anyone recommend it? Ian

Moved in to the new place last night, woke up early and had breakfast at the Lucky Platter... I have a feeling it won't be the first time. Thanks for all the suggestions! Ian

Thanks! I appreceiate all of your input. However, I probably won't be going to Dave's Italian Kitchen. Why should I pay good money to have pasta with burnt garlic red sauce? I can do better at home. And, I'm sure I'll be branded as a heretic here at egullet, but I have very little interest in going to Trio (sorry chefg). I can't afford to go to those kind of restaurants very often - maybe once or twice a year, if that. And for that, I'd rather go to Trotters, North Pond, Blackbird, etc. etc. From everything that I've heard about Trio it sounds like an amazing place - but it seems like there's a bit too much emphasis on innovation. I worry that the meal might be more intellectual, and less substantial (I'm not talking about portion size). I'm a fairly intellectual guy, but on those occasions that I go out, I'd rather have great inventive food instead of, you know, seaweed foam (I'm not going to make the pilgrimage to Adria either). If I had enough money to go to these restaurants more regularly, I might be more willing to give it a try. As it is I probably will go there eventually, but I'm not chomping at the bit. Anyone want to talk me into it? I will try everything else though. I like the Platter, Campagnola (now Bistro Champagne), and have had Va Pensiero on my list ever since I stayed in the wedding suite at the Marguerita Inn (for my wedding night, in fact). As a point of interest, Littlemisscrepe, the guy that we're buying the condo from in Evanston owns Tapas Barcelona, and my beautiful wife was a waitress there at one point. :) Thanks again! I'd love to hear more from everyone - but this is already good enough to print out and go over with my wife. (a hidden benefit of having everything in boxes is the excuse to hit all the cheap restaurants in our old neighborhood before we split - Thai Super Chef, here we come!) Ian

Thanks! How 'bout ethnic fare? Any standouts? Ian

Hello all, I'm moving to Evanston next week, and I'm a little worried that it won't cut its snuff when it comes to your local restaurant. Chicago has so many hole-in-the-wall places that give a lot of bang for the buck; does anyone have any recommendations for their favorite mid-priced Evanston area eatery? (and come on, the 'Dining Capital of the North Shore'? What's up with that shit) Ian

My god, sauerkraut bread. Sounds great! What's it like? What do you like to serve it with? Can you share the recipe? Ian

Real mozzerella doesn't take a long time to cook - why not put it on 5 - 10 minutes into the baking? You could turn up the oven 50 degrees a minute or two beforehand to make up for the temperature difference, then turn it back down. I want to say this is how Italians do it, but I think I'd be full of shit. I'm pretty sure Italians put mozzerella on pizza though, witness the classic pizza margherita. If not using my strategy, slicing it instead of shredding it makes sense to me. It may be that your mozzerella has a particularly high fat content, and isn't intended (or suitable at least) for baking. It may be a similar problem to when you sautee fois gras - cook it too long and you end up with an expensive puddle. You'd certainly never have that problem if you used brick, prepackaged 2% cow milk cheese. As long as wer'e on the mozzerella / pizza topic, does anyone else slice mozzerella, curl an anchovy on the pizza and cover it with the mozzerella? Heaven for the anchovy lover... I sympathize with you Matthew, I've splurged on expensive ingredients before only to have a ruined meal out of them (lobster twice, can you believe that?) Ian

Mmm, pork shoulder. Every 3 months or so I'll buy a big pork shoulder roast, tie it up, smear & stuff it with a garlic, rosemary, sage & salt paste, and cook at a low heat for six hours. Very fragrant, very tender. Sometimes ugly, but tasty. The recipe was in Gourmet, you can get it from epicurious.com here: Six Hour Pork Roast My often-goes-on-special-tough-to-cook-piece-of-meat always seems to be veal breast. Very, very fatty. I've tried rolling and stuffing it, poaching it, etc. but it always comes out way to fatty to be really appetizing. I end up having to trim the fat off, very time consuming. Anyone have any suggestions (or should I start a thread on it)? Ian

As an alternative you can make a zucchini "saltimbocca", just substitute thinly slice zucchini for the veal. Makes nice finger-type food, and is pretty tasty. Ian edit: this actually is not braised as in the veal saltimbocca recipe above, but lightly fried w/ an egg wash and lightly coated in flour. And, there's a thin layer of cheese - fontina maybe.