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Discussion in 'DVU' started by cuwoodchipper, Apr 22, 2015.
Just wait till they find out about duke's delis
Anywhere in the upstate to get some good crab legs and lobster? Need it to be open tomorrow night
Nantucket's maybe. Not going to find incredible seafood in the upstate.
I do hear that Harbor Inn may be the best seafood east of Mississippi but you'll have to drop some decent coin. I couldn't afford it but I'd try that out if I were you.
Harbor Inn is horrific. Don't wish that evil on me. I have a date with a 22 year old that wants to try crab legs and I really don't want to fucking go to Joe's Crab Shack. A guy is opening up an oyster, crab legs, and shrimp place a few steps from my condo that already runs the same in Charleston. Won't be open for a few months though. I'll call the Galley and see what they have. They had live Lobster a few weeks ago that was tasty
Try out hooters if you're looking for the best crab legs round town. You can thank me after.
I wouldn't go to Hooters if the food was free. I'm definitely not taking a date there. I'll just take her to Sullivans and hope the menu is decent tomorrow night. We can walk there and back from the condo.
just take her to myrtle beach, get her the buffet at Mr. Crab Calabash Buffet. You can thank me later.
Prime top sirloin, 129 degrees sous vide, crusted with blackened seasoning. Wifey torched my cast iron a few weeks ago, so had to sear in stainless steel--doesn't work nearly as well.
Kinda random, but I stopped by Quintin Middleton's knife workshop in St. Stephen a couple Sundays ago to give him some of the white oak from Death Valley. Spent maybe 30 minutes shooting the shit with him about knives; he shaped one of his trademark handles on his belt sander assembly line while I watched the process. Anyway, he had 8 or 10 steak knives on one of the benches he was working on for Sean Brock at McCrady's (Brock, Craig Diehl, Mike Latta, and some other pretty bigtime chefs in Charleston swear by his knives).
I guess he's downtown delivering them, and just posted this pic:
I'm having an internal dialogue about whether that would actually be good enough to make a trip to BK for. I'm about 92% sure I'd end up 100% disappointed, but still....
Did 82 Queen for Restaurant Week lunch today, 2 courses for $15. Had BBQ shrimp and grits, and this: Queen Street Chicken Bog Chicken, Andouille Sausage, Carolina Gold Rice Pilaf, Vidalia Onions, Celery, Sweet Peppers
Hitting up Lewis again in a few.
Also went to the new Lagunitas taproom.
They moved into south end, right?
Yessir. It's pretty great always having Lagunitas Sucks as an option.
I need to check it out. South end was such a waste of prime space.
Wait, a Lagunitas taproom has opened where Southend Brewery was? How did I not know this
Because I didn't post about it until today.
Picked up the ingredients for the Jimmy Dean hot sausage crockpot dip my wife makes me during the season. So looking forward to being able to kick back tomorrow and watch football all day while destroying that dip. It will be nice being able to eat without my stomach being in knots.
Lagunitas is one of my faves All their beers are usually good. Went earlier this month when it first opened, enjoyed the beer, didn't enjoy the food.
Umm. I have a real bog question.
My bog expert is currently out of the country. His recipe that I hijack calls for 2 boxes of rice (17 serving size) and a 1:1 ratio to broth. I always forget what that means for him. 1 serving of rice per how many ounces of broth? I'm wanting to say 8 oz?
2 cups (16 fl oz) for every 1 cup of rice
Maybe he's using different units but I've never heard of 1 to 1
I general 2 parts liquid to one part rice.
For better results, take it to the recruiting thread.
Not going 2:1 is primary reason for bog failure imo
Definitely 2:1. That's the key.
A. I only look at this thread to see what @Billdozer is doing better than me.
2. I usually go slightly more that 2:1 for bog, especially if I'm using a pot that is taller than it is wide.
So you all know, I ended up going 1.3:1 broth to rice. It was fucking awesome and you can't convince me 2:1 is the right way to go.
Hi crispy do you like your rice?
Shrimp and grits last night.
Got a recipe if you cooked it?
I'm making bog for the first time in 6 months tonight. You guys ever heard the phrase "blue veined throbber"?
Seattle- pike place chowder is incredible. So is Edgewater.
San fran- Lolo was one of the best meals I've ever had. In particular,
SEARED PORK BELLY SALAD
mint, fennel, cilantro, red onion salad topped with curried peanuts and kalamata flakes.
Wood Oven Roasted American Wagyu Bavette
Heirloom Tomato, Shaved Kale & Radicchio Salad
Crispy Potatoes with Lemon Aioli & Persillade
Just don't go 2:1 on your broth.
It's basically Paula Deen's recipe: http://www.foodnetwork.com/recipes/paula-deen/shrimp-and-grits-recipe-1915426
I can never find tasso ham, so I usually use prosciutto. Used serrano ham this time, which worked well. I add a little chipotle and ancho chili powder to the sauce, and maybe a little cumin, but basically what's in that recipe is what's on the plate.