El Taco de Mexico in Denver. The chile relleno with green chile sauce.
Anything by Michele Richard!
I would like to know how to make Peking duck.
Charleston, of course. My wife and I got married there.
Pasta Bolognese
In a rustic pasta sauce.
Bacon sandwiches!
I would love to the the Mission Street burger, but I don't even know if it still exists... If not, probably Shake Shack!
I love a good bacon sandwich. Lots of bacon, good bread and a little Miracle Whip, because that's what my mom always used when I was growing up.
With some figs and gorgonzola
Have a Pat LaFrieda burger party, of course! Complete with a toppings bar.
Love the ribeye, love burgers, chicken, pork chops...
All good stuff!
How come nobody ever talks about the season when it comes to great burgers?
I know there are a lot of ingredients and techniques out there, but for me, the best burger of the season is definitely the first burger of the year. You've come through a crappy winter, your grill hasn't been fired up in months, you have that first awesome day and you want to grill out.
Nothing better than a great burger with all of the fixin's. It's juicy and cheesy and there's some crunch from onion or lettuce. Mustard gives it a little zing and mayo adds to the experience. A grilled bun is a must.
But it's the time of year and the fact that you've been hankering for a burger for a while that makes it great.
My Chroma chef's knife!
Stir fry! Something from Grace Young's cookbooks.
As naive as this sounds, it was when I first left my West Virginia home where I had grown up and moved to Charlotte.
The Harris Teeter there had things that I'd been reading about for years -- and take for granted now.
We simply did not have grocery stores with that many specialty items! It was a real treat.
Rick Bayless has this steak and potato salad with blue cheese in Mexican Everyday that's really, really tasty.
It means that the farmer or rancher treats the animal with respect and dignity up until the point he or she slaughters the animal. It means that no or as little as possible of the animal is wasted, because the farmer/rancher/cook recognizes that the animal gave its life. It means that the eater is thankful for the animal and the efforts of the farmer/rancher/cook to bring the meal to the table.
We just hit a taco truck for lunch and I had meat from a pig's head. Really, really tasty!
Big burgers.
It is a ribeye -- cowboy cut or otherwise.
Did not have that on my radar screen. I will look it up now.
Thanks!
My dad made Porterhouse steaks on the grill.
The Wreck in Charleston, SC.
Last year, I roasted a pork shoulder for Christmas. Everyone loved it, but the drippings were too salty to make a pan sauce from.
I'm making the same thing this year, and am trying to figure out a solution to the salt factor so I can make a good pan sauce.
My first instinct was to brine it, but we're doing it at my parents and won't get there until Christmas afternoon. Probably not enough time to brine.
Does anybody have any ideas?
Thanks.
My wife's going to buy me a cookbook for Father's Day.
I'm torn between Fuschia Dunlop's Revolutionary Chinese Cookbook and Grace Young's Stir Frying to the Sky's Edge.
Anybody have any thoughts on which one to choose?
Thanks!
I'll be shopping for a new blender soon and I'm looking at the Vitamix and the Blendtec.
Any thoughts? Is one better than the other? Is there another brand that I'm not thinking about?
Any feedback you can provide will be much appreciated.
Does anyone know if cornmeal, stone-ground (not instant) grits and/or masa are whole grains?
I'm visiting the Town House in Chilhowie, VA next week and am planning on doing their 10-course tasting.
As a newbie to something like this, I'm wondering if anybody has any recommendations...
Should I not eat all day? Should I plan on two hours? Three hours? How do you pick a wine to pair with a large number of courses (even two bottles, means five courses each)?
Thoughts? Suggestions?
Thanks.
andymcmorrow hasn't favorited a post yet.
s
Sean Brock's Husk in Charleston, S.C. was great, but the taste-memory that I keep returning to is a trip to The Wreck in Mt. Pleasant. Ultra-fresh, deep-fried seafood in a great setting right on the water.