meatman

Varmit, I know a place that is very similar to the Dillard House and it's in North Carolina!! It's in a small town outside of West Jefferson called Shatley Springs. The restaurant is called Shatley Springs as well, if my memory serves me well. Same great spread. Fried chicken(skillet fried), country ham, BBQ chicken and too many vegtables to remember. Everything was family style and it was excellent. I would leave there barley capable of driving back down the mountains to Boone. The place has a real live spring on the property and small guest cabins circa 1940's. I believe it was a place where folks went to eat and "take the waters" for a cure It's been a few years since I've been there, but I will bet it's still going strong. All I can remember is it was north of West Jefferson,way out in the country. There was another joint like it in downtown Boone, right near the university called the Daniel Boone Inn, but that place was bogus with frozen store bought country food. Let me know if you find out anything about Shatley Springs.

the post office is on edisto you must visit bowens island its half way to folley from west of the ashley best oysters in the world

A rosti style potatoe cake, eggs over easy, Neese's country sausage with extra sage, toast, OJ and good coffee. Every saturday!! During the week it's oatmeal with raw wheat germ, flax seed meal, no sugar just some milk and too much coffee with half and half. The challenge for me, if anyone can help, is how do I get my 6,4 and 2 year old kids to eat. Thanks to their mom all they want is refined flour and white sugar foods. Mabye this could be a new topic?

will help where ever I can with anything to do with meat. I know a couple of tricks that make frenching a lamb rack a breeze

dont like mayo, never have. I will tolerate it to hold togther chicken and shrimp salad but not much else. Here's a great sandwich sauce based on mayo. It's called "Sauce Dresden" and is equal parts of mayo(Dukes), horseradish and a strong french dijon. Make it special by adding a splash of good brandy. Great on cold roast beast sandwiches

Here's one for y'all. It's avery small local chain, but very good. it is called Char-grill. you walk up, fill out your order on a slip of paper, slid the order paper through a slot in the window and stand back and watch. They grill the burgers over a fire filled gas grill, use burgers that are ground fresh daily and do a very ggod job You will find them in the greater Raleigh, N.C. area

I grew up in the New Haven area as well. Pepe's and Sally's oh how I long for those pies. I new I was going to marry my wife when she exclaimed that Pepe's was the best pizza she had ever eaten and she's a Charleston girl. How about Toad's Place for after dinner entertainment? Anyone ever visit Dino's up in North Haven? It's another Jimmy's clone. My granddad was a union business agent back in the sixties and would use the Wooster street apizza palors as a way to calm the unruly crowd at the end of a heated union meeting.

I just ran into this post and would love to be at the pig pickin. I would be willing to contribute some beef for the folks who do not like our NC BBQ. Maybe a steamship, slow cooked on a spit or in another pig cooker. I live over here in Chapel Hill. May I bring my young children or is this adults only?

I have a perfect culinary background to weigh in on this subject. I started to cook professionally when I was in college. I found out that I liked it and ended up climbing the ladder quite high before I took the big plunge and attended the CIA. I was a good cook before I arrived and a better one when I left. What a formal education in the culinary arts did for me was teach me the why behind the what. I learned technique and chemistry. My class had several " LCB types" or debutantes if you will. Most of the chef instructors were hateful to them. What troubled me was in the last class, the American Bounty room one student was sent to the cooler to retrive a veal inside round and returned with a beef lip-on ribeye. I have allways remembered this story, because for me it exemplified the variable level of education one gets at a trade or skill school. You had to fight your way to the front of the pack if you wanted to see anything. Anyway, I am rambling on. I went on to a wide and varied cooking career before opting out and joining the wholesale food distribution business and allways felt that would be in better steed with a seasoned "street cook" than some over confident, under experienced culinary grad. More on this later. As far as a novice or non-professional wanting to attend a school, if you have the money and time, have at it.

what makes a good steak is very simple. Fat( intramucular ie; marbleing), age and breed. In my humble opinion nothing beats a youngangus or angus-herferd cross finished on grain for 120 days and it only gets better when left on grain up to 200 days. But keep in mind, like it or not it's a beauty contest. Not every animal is going to taste good even with the above criteria. PETA: people eating tasty animals

Not a bad job on the chicken but here are a few helpful hints, garnered from experience. After soaking the chicken if you insist, season the bird with a blend that contains equal parts of kosher salt, black pepper and paprika. Now dedge in flour that contains the same seasoning blend. lard is ok but not necessary. Make sure that your oil is hot. Test it by dropping a small piece of crumb into the fat to insure that it begins to fry instantly. Carefully lower the chicken into the hot oil. Turn often. One final note, what makes good fried chicken is two things, the above seasononig advice and an absolutely fresh, wholesome and natural chicken. At one time I owned a butcher shop where we fried chicken once a week that was so good people called up to reserve it.