Text 26339, 93 rader
Skriven 2015-04-24 19:33:10 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26271 av MICHAEL LOO (1:123/140)
Ärende: pickity nickity 554
===========================
Hi Michael,

 ML> Terrific - that's one of the main appeals of the picnics,
 ML> checking out great places we would otherwise not be able to.
 RH> And NC is known for having 2 distinct types of bbq--the eastern
 RH> vinegar based and the red sauced western or Lexington style. Pork

 ML> And around Charlotte you can get the mustard sauce, which I think
 ML> a huge waste of time, the least appealing of all the Carolina
 ML> styles.

They've been corrupted by being so close to SC. (G) BTW, when I said
the other day that Steve's beef brisket from Dickey's was moist, I was
thinking about some he'd gotten a few weeks ago at a Sonny's BBQ
(somewhere between here and central Florida). That was on the dry side,
but you couldn't have known I was mentally comparing the 2. Sorry about
the lack of clarity there.


 RH> please, leave the beef to TX.

 ML> I agree, and vice versa - I find pork barbecue in Texas a
 ML> dissonance or worse and would look sidewise at beef barbecue
 ML> in pork land.

It's just not done! A friend of ours who moved up here from GA thought
the meat was spoiled, the first time he tasted eastern NC pork bbq. It
was at a company picnic so he thought it had been left out too long. He
tried some from a fresh pan, still couldn't take the taste. I don't
think he likes it yet, after living in the state about 8 years.


 ML> Mine were spiced up with some of the best fried clam places
 RH> And sadly, we had to miss them. Time, money and distance precluded our
 RH> attendance in person, but we were able to read about them after the
 RH> fact.

 ML> We're looking at New York state partially for that reason.
 ML> The only places I'd be able to negotiate for (and have had
 ML> no success at this year) are a day's drive past there.

We will be in VT the week before the dates Nancy proposed. Probably find
some place to settle for a night or so, get laundry done, and then head
over if it is at the pond. If it's earlier, at Janis's, we'll play
things by ear.


 RH> No, I don't think a Sam Adams brewery tour would be that fascinating.

 ML> It might interest you in a purely scientific way; I wouldn't
 ML> expect you to get soused at it.

I'm not the scientific minded person that Steve is; he'd enjoy all the
machinery.


 ML>  A while ago they put fried (yellow) squash on the menu as
 RH> a temporary basis; it's now on the permanent listing. Don't know where
 RH> they source it from, but it's good, even in winter.
 ML> On the other hand ... maybe not.
 RH> OTOH, I like it better than the sweet potato that is also offered as a
 RH> side choice.

 ML> I'd way prefer the sweet potato - or no side at all, which
 ML> is my usual.

I've never tried ordering a plate of just meat, tho I guess it could be
done. There are a number of sides available to chose from--both red and
green (vinegar based and creamy dressings) cole slaw, greens, potato
salad and others.

(Smithfields)
 RH> This will give you a taste of genuine eastern NC bbq, complete with
 RH> hush puppies and sweet tea. I can reccommend the potato salad and
 RH> bruswick stew as sides but not the cole slaw. Others are available but
 RH> those are my usual choices.

 ML> Yeah, bunzick stew can be good, if you don't
 ML> find too many squirrel bones in it.

I've not found any, yet.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J.
Lennon

--- PPoint 3.01
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