We were in Charlotte about a year ago. Stumbled upon Malagar--a great little tapas spot on N. Tryon St. in the middle of downtown. It was delightful (real Spanish tapas) and the service was very friendly. We had originally stopped for lunch at e2 Emeril's Eatery next to the Mint Museum Uptown. We were totally underwhelmed by that one--slow service, overpriced for the mediocre food. After that lunch we were still hungry and looking for some GOOD food and were so happy to find Malagar!
Yes to Mostly Martha!! So much better than the Hollywooded up No Reservations. Chocolat is another favorite.
Jeez. I tried to watch this show, too, but had to turn it off. It was just sad to see a bunch of people with no actual/practical experience trying to set up a restaurant. It's hard enough for people who know what they're doing. I hope Bobby was able to give them some realistic practical advice!
Hey, chanterelle--speaking of Trader Joes, they also have a great tasting roasted corn in the freezer section. Really nice and grilly tasting. Should be terrific in a recipe like this!
Avos made into a cool summer salad/salsa with mangoes, lime, chiles, thin sliced red onions....
Oops. take the parentheses off the end of my link to make it work.....
Pocky rules! I haven't tried the salty ones yet--can't find it locally. I have done HOMEMADE POCKY before! Used Pichet Ong's recipe. (you can find it here: http://blog.junbelen.com/2011/04/12/how-to-make-chocolate-covered-pocky-sticks/) The Pocky sticks taste just like Pocky! (and this recipe doesn't involve yeast, like some of the others found online.) Mine didn't come out too neat but they tasted great. You can dip them in whatever flavor you want--besides chocolate I also made green tea, using white chocolate and matcha.
Thanks for the suggestions, everyone! BangieB--I like your idea of many raw/blanched veggies and a variety of dipping sauces to dunk them in! Maybe I can use some of the SRIRACHA sauce that I'm gonna win (elsewhere on SE)...... Happy New Year, Y'all!
OMG! Sriracha truffles! Must have. I like a squirt on stir-fried veggies.
Eggs, tea, and homemade Stollen (with almond paste filling). Sooo much better than store bought!
Hey, my recommendation for an ice cream book is "Perfect Scoop" by David Lebovitz. Got this a few years back and it's great! Lots of variety of ice creams, sorbets, etc. The recipes really inspire me to make up my own variations. OK, the coconut, lime, thai basil didn't come out so good, but the Chai (variation on his cinnamon) sure did! His recipes have all come out delicious and they're not too complicated.
Lebkuchen! Thanks for the memory spur, AdamH! My dearly departed mother used to make (non-chocolate) lebkuchen every year for Christmas. If she didn't start by right after Thanksgiving they wouldn't be aged properly by Christmas. She would make a large batch and let the dough ripen down in our basement where it was cool for 2-3 days before rolling out and baking. They would be hard as bricks but were great to dip in your tea and gnaw on for awhile. They usually lasted until about March as it took so long to consume them. We teased her about the texture but they were the greatest things to keep you busy long after Christmas was over.
Yes. Chocolate. Any way is good. I like it dark.
My dream bakery would include delicious desserts inspired by the Momofuku Milk Bar cookbook I'm going to win!
For you Faux/O/reo enthusiasts check out this article in our local weekly about the inventor of the Oreo design. His son is a local resident. http://www.indyweek.com/indyweek/the-story-of-william-a-turnier-the-man-who-designed-the-oreo-cookie/Content?oid=2640604
We felt it in my office down here in central NC. Lasted about 10-15 seconds, I'd say. Now, on to the hurricane!!
I made these Fauxreos this weekend--major YUM! I used Hersheys Extra Dark cocoa and they came out as black as the real thing. The cookie part is not too sweet, but when you put the cream filling in it all becomes a blissful balance. Great recipe, though I couldn't get 32 sandwich cookies out of mine (got around 20). I think mine turned into "double-stuff" territory. Checked out the Brave Tart blog, too. Terrific!!! Thanks!
Love the arguments about too much sugar in a candy recipe! Just thought you S-Eaters would like to know that when I looked at my weekly recipe email notice the ads that were beside the email were all for dentists! toothaches! endodontists! root canals! Who knew the Googles were spying on our Easter candy corn issue????
Hey, if you want to make your own Pocky I suggest using Pichet Ong's recipe: http://www.mycookiecrush.com/3/category/recipes/1.html It's from his "The Sweet Spot" book. I tried it and it tasted JUST LIKE POCKY!, though the dough is very delicate and mine didn't look anything like the manufactured stuff. You can experiment with your own "flavor" covering, of course--melted chocolate, melted white chocolate with any type of flavor added--matcha, strawberry, peach..........
Just had a mocha chocolate pot de creme with nut brittle and spiced cream w/cocoa nibs. That's it for THIS week.
My fiance's own brownie recipe. He won't reveal it under penalty of death, but they are the best rich fudgy brownies ever!
Definitely agree with the couple of comments above RE: North Carolina. It's pulled pork barbecue all the way! Don't be giving us some dang dry Memphis ribs or we'll pelt you with hushpuppies!!!
Hey, James. Glad to see you've featured our own Allen & Sons bbq sandwich at the top of your article! They always come in first as our top representative of NC bbq (like there is something other???).
I have the Wustof classic set--I won the set and block this summer in a "fresh chef competition" we had at the local farmers' market! We got a mystery ingredient (flank steak from local farmer) and had to shop for all of our ingredients at the market that morning. First competition try! The block sits next to my original knife block I got from the grocery store ("spend $50 a week for 8 weeks and get this lovely knife set!")--THAT one is used for the not so critical cutting--ripping open plastic bags/cutting up the lunch apple/etc. I love the Wustofs for the real cutting!
I like the buche de Thanksgiving! Something besides the usual pumpkin pie (or, maybe, in addition to!).
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