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Post by 3post1jack1 on Jun 24, 2022 13:07:36 GMT -5
we have two middle eastern places in town, 7 Spice Grocery and Grill and Jerusalem Cafe. both are great. i prefer 7 Spice but we had Jerusalem Cafe last night. i love a veg platter from a place like that: hummus, baba, grape leaves, spinach pastry, falafel. definitely the type of shit i could eat for like 90% of meals and never get tired of it.
we have two middle eastern places in town, 7 Spice Grocery and Grill and Jerusalem Cafe. both are great. i prefer 7 Spice but we had Jerusalem Cafe last night. i love a veg platter from a place like that: hummus, baba, grape leaves, spinach pastry, falafel. definitely the type of shit i could eat for like 90% of meals and never get tired of it.
Yeah, I was a little late to the game in that I was an adult before I tried any Mediterranean or Middle Eastern cuisines. The highest end one here was Shaya (Alon Shaya's Israeli restaurant) which won the James Beard Award for Best New Restaurant in America in 2019. I never got a chance to go. But Alon left there in a dispute with Besh Restaurant Group who for whatever f'd up reason was allowed to keep the name (his name). So he opened Miss River in the new 4 Seasons. I haven't even been in there as I don't know if they let people as poor as I am up in that building. But from all I've heard, it's supposed to be great and certainly looks like it is:
we have two middle eastern places in town, 7 Spice Grocery and Grill and Jerusalem Cafe. both are great. i prefer 7 Spice but we had Jerusalem Cafe last night. i love a veg platter from a place like that: hummus, baba, grape leaves, spinach pastry, falafel. definitely the type of shit i could eat for like 90% of meals and never get tired of it.
Yeah, I was a little late to the game in that I was an adult before I tried any Mediterranean or Middle Eastern cuisines. The highest end one here was Shaya (Alon Shaya's Israeli restaurant) which won the James Beard Award for Best New Restaurant in America in 2019. I never got a chance to go. But Alon left there in a dispute with Besh Restaurant Group who for whatever f'd up reason was allowed to keep the name (his name). So he opened Miss River in the new 4 Seasons. I haven't even been in there as I don't know if they let people as poor as I am up in that building. But from all I've heard, it's supposed to be great and certainly looks like it is:
Sweet. A foodie guy I used to work with loved Shaya and would rave about it (both his parents and wife's parents were multi-millionaires from Virginia who loved to come visit their kids and grandkids and eat meal after meal after meal at the best places we have). So like him, you got the jump on me. haha
They are taking their time filling out the retail/restaurant spaces. I think Nobu is supposed to open up there at some point as well as a couple other nationally acclaimed chefs. The building is straight out of my office window, but I just haven't been over there since it reopened after the $450 million renovation. It's (I think) a mixture of a high end 4 Seasons hotel and multi-million dollar condominiums. Doubt I'll see the inside of one of those, but I would like to check the place out. So the link is below, but it looks like there are only 2 main restaurants open. I'd expect the rest to open in the next 6-24 months
Alon Shaya's Miss River Donald Link's Chemin a la Mer (Herbsaint, Cochon, Peche, etc.)
Post by Cookin' Mama on Jun 24, 2022 16:41:27 GMT -5
Since we're talking about Middle Eastern/Mediterranean food one of my favorite restaurants in Greenville is called Pita House. Family run, cash only and legit some of the best food in the city. As far as I know/can tell they make everything in house including their pitas and hummus. Their pastries are amazing and they have the best Baklava I've ever had. It also doubles as a middle eastern grocery that I'll get cheap spices from from time to time. If anyone is ever in town I highly recommend it, though they have weird hours. When I do move I'll probably miss this place the most because I don't have faith I'll be able to find a middle eastern place this good.
Grabbed a chocolate mousse bomb and a mini key lime pie today from Craft. Both are delicious, but I’m saving sweets until after dinner. We are going to always quality Restaurant Iron. I’m thinking sweet tea brined pork chop or the mascarpone bbq shrimp.
Coastal tonight unless randomly going for that cherry-black pepper elk. I don’t want to spend that much, but I only ate some Rudolph once at a restaurant in Lafayette.
Last Edit: Jun 26, 2022 19:09:57 GMT -5 by Wrex - Back to Top
Person I was out eating with said the toasted pistachio crusted cobia with the pickled fennel, orange-honey butter and citrus pieces was the best fish dish they ever had. Iron doesn’t always deliver at that level, but I had a couple bites. It would be hard to remember (cooked) fish I liked more either. The blackened shrimp and grits was bomb. I’ll throw up a couple photos next time I boot up a pc.
How does one win 1st, 2nd AND 3rd place in cookies, candy AND savory bread? Do you submit 3 different of each category?! I mean, that's fucking intense and super intimidatingly. I bet she is like the best great/grandmother ever.
How does one win 1st, 2nd AND 3rd place in cookies, candy AND savory bread? Do you submit 3 different of each category?! I mean, that's fucking intense and super intimidatingly. I bet she is like the best great/grandmother ever.
Back in my 4-H days I won country fair ribbons for biscuits and cornbread but I can't remember if they were in the same category. Also won lots of ribbons for my chickens. I remember only one person submitting to a category and sweeping the whole thing with all their entries since no one else submitted any.
just watched this at a friends house this past saturday. we both must have key lime on the brain.
and to anyone in this thread, chef john pierre is wonderful to watch. i think he's like french-italian and lives in southern florida? he just makes you feel good to watch, such a happy dude. always has a big ass bowl of butter. my chef-y friend made his beef stew and it was incredible.
How does one win 1st, 2nd AND 3rd place in cookies, candy AND savory bread? Do you submit 3 different of each category?! I mean, that's fucking intense and super intimidatingly. I bet she is like the best great/grandmother ever.
Back in my 4-H days I won country fair ribbons for biscuits and cornbread but I can't remember if they were in the same category. Also won lots of ribbons for my chickens. I remember only one person submitting to a category and sweeping the whole thing with all their entries since no one else submitted any.
There is no way she swept it for that reason though, right? Although I did only see like three other names winning now that I think about it.
just watched this at a friends house this past saturday. we both must have key lime on the brain.
and to anyone in this thread, chef john pierre is wonderful to watch. i think he's like french-italian and lives in southern florida? he just makes you feel good to watch, such a happy dude. always has a big ass bowl of butter. my chef-y friend made his beef stew and it was incredible.
Key lime pie is my mom’s favorite dessert, so I wanted to make one for the Fourth of July, but I’d never made one before, so I had to do a test run. I watched some of that video. His crust looked so good with all the different nuts in it!
made claire saffitz' zucchini parmesan bread earlier this week. had some yogurt to use up after that and was inspired by NothingButFlowers post, so i just made christina tosi's lime olive oil loaf cake. contrary to what it looks like, it's not sitting in an absolute vat of herb butter, there was just way too much glaze.
How does one win 1st, 2nd AND 3rd place in cookies, candy AND savory bread? Do you submit 3 different of each category?! I mean, that's fucking intense and super intimidatingly. I bet she is like the best great/grandmother ever.
Tbh it doesn't seem like she had a lot of competition, like in the events where she's 1st and there is no 2nd or 3rd.
Post by T3ddy F1a1r on Jun 28, 2022 16:29:08 GMT -5
Any suggestions to use up a shit ton of serrano peppers? My wife's plant ended up yielding way more than anticipated and there's no way I'll be able to go through them in normal cooking. Right now I'm thinking about pepper jelly but that's the only idea I have
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Any suggestions to use up a shit ton of serrano peppers? My wife's plant ended up yielding way more than anticipated and there's no way I'll be able to go through them in normal cooking. Right now I'm thinking about pepper jelly but that's the only idea I have
Dehydrate them and then grind them into a powder. SupeЯfuЯЯyanimal is the king of pepper powders and salts and they are so good.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
T3ddy F1a1r
Bleary-Eyed Bonnawook Doesn't Want This
Any suggestions to use up a shit ton of serrano peppers? My wife's plant ended up yielding way more than anticipated and there's no way I'll be able to go through them in normal cooking. Right now I'm thinking about pepper jelly but that's the only idea I have
Dehydrate them and then grind them into a powder. SupeЯfuЯЯyanimal is the king of pepper powders and salts and they are so good.
Any suggestions to use up a shit ton of serrano peppers? My wife's plant ended up yielding way more than anticipated and there's no way I'll be able to go through them in normal cooking. Right now I'm thinking about pepper jelly but that's the only idea I have
We use them in everything we can - or at least salsas and fire roasted if we grill. You can also freeze them until you need them. But the main thing when dealing with serranos is to be careful of your hands and other body parts. I never wear gloves but there have been times when handling that the juices seeped into my hands. Takes about a half hour for that to go away. There was this other time I washed my hands but went and took a whiz only to be in a rare state of pain 15 minutes later. They taste so fn good though.
Last Edit: Jun 28, 2022 17:06:50 GMT -5 by Wrex - Back to Top
