Text 26461, 125 rader
Skriven 2015-04-27 14:40:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26411 av MICHAEL LOO (1:123/140)
Ärende: pickity nickity 572
===========================
Hi Michael,

 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.
 RH> They've been corrupted by being so close to SC. (G)

 ML> I was sort of thinking the same thing, minus the [g]. Though

Great minds thinking alike?

 ML> I admit that in Charlotte you can also get your pig without
 ML> mustard sauce. Yesterday we had lamb spare ribs (from

You can get it with the red sauce, as I had a couple of times while
visiting friends there. First time I didn't know that there were 2
distinct sauces for NC, 2nd time I did, but it had been years since I'd
had pork bbq so..................................

 ML> Rosemary's granddaughter's farm, otherwise no way would I
 ML> have bothered) that would perhaps have benefited from a
 ML> mustard sauce - instead I used a glaze of equal parts of

They would have, but it sounds like you made a decent alternative.

 ML> A-1 sauce, brown sugar, and soy sauce, with garlic thrown in
 ML> for flavoring (would also have added ginger, but there was
 ML> none handy), which was fine but not as suitable.

You've got to work with what's on hand. We're trying to find out what
sort of herbs/spices and special kitchen stuff we'll need to take to VT
this summer. We'll be able to use some of it for the picnic week as
well.

 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.
 RH> It's just not done!

 ML> Which is why when I connect through Texas, I sometimes take
 ML> a day or two out to get some proper beef, whereas when I
 ML> connect through North Carolina, I run through as fast as
 ML> possible. I like pork, as you know, but for bbq, beef is it
 ML> for me.

I'll go for either one, depending on where I am. We've only had one air
connection in TX; that was on our way back to HI from FL when we went
back for our daughter and SIL's college graduations/his commissioning in
2002. We flew out of Tampa to Houston, to Honolulu. On the way over, it
was Honolulu to LA, LA to Newark and Newark to Tampa. In theory the trip
took us over 24 hours because of the various time zones; it felt like it
did because of the overnight flight from Honolulu to LA. In reality it
was almost that, having to get to the airport early, flight delays and
time to get to Steve's parent's house in Zephyrhills.

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

 ML> Spoiled meat is seldom if ever actually sour the way
 ML> other things get.

No, but he didn't know about eastern NC bbq. He's been educated about
it, but still doesn't care for it.

 ML> I'd way prefer the sweet potato - or no side at all, which
 ML> is my usual.
 RH> I've never tried ordering a plate of just meat

 ML> Sometimes there are menu options that can either be tweaked
 ML> or that expressly allow for meat only; plus some places
 ML> allow you to order from the takeout menu and eat in.

I'll more likely have some sides with it, usually potato salad and
either brunswick stew or cole slaw.


 ML> Yeah, bunzick stew can be good, if you don't
 ML> find too many squirrel bones in it.
 RH> I've not found any, yet.

 ML> Somebody, I think the very urban Sterns, wrote about
 ML> eating happily through a serving of the stuff but
 ML> stopping dead when they found these little bones in the
 ML> mix. They continued eating only after being informed
 ML> that those were chicken vertebrae, not squirrel. I see
 ML> no reason why squirrel bones should be substantially
 ML> more unappetizing than chicken bones; a small quantity
 ML> should be okay. I am not totally consistent in my own

City folks, think that squirrels should be the cute little things they
see in parks. It makes me wonder now, was it actually chicken or were
they told it was, to hold off possible a squeamish reaction/bad review?

 ML> attitude - I had an order of spicy Szechwan noodles at
 ML> one place once and found small mammal vertebrae in it
 ML> and could hardly finish my dish, plus I never went back
 ML> to that particular place. If I could have been convinced
 ML> that these were merely squirrel, I might have enjoyed
 ML> the meal more.

But was there supposed to be meat in with the noodles? That, in itself
would give pause; if no meat was expected, then why were there bones in
the noodles? Depending on the location (country, city or ruralarea,
etc), it would make you wonder what kind of meat was used.


 RH> We will be in VT the week before the dates Nancy proposed.

 ML> Looks like the picnic will conform well to your dates.

Indeed, and we plan to attend, if the family situation permits.

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


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