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Default Casual Carolina Menu

As we celebrate Palm Sunday tomorrow, I hope everyone is enjoying a
bountiful and beautiful spring.

Easter has arrived again and we have decided to honor a friend of my
sister. Her name is Amy Tornquist, of North Carolina. She holds
position as Executive Chef/Owner at Watts Grocery in Durham, NC.


The down home Casual Carolina Menu will be our choice this year.


http://i41.tinypic.com/2z85k04.jpg



To enjoy the recipes, please follow this link:


http://www.southernliving.com/food/h...0400000041894/


And again...wishing all the Best of the Springtime Holiday!


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Default Casual Carolina Menu

Mr. Bill > wrote in
:

> The down home Casual Carolina Menu will be our choice this year.


I'm from NC, and that doesn't look like anything I ever ate.

Here's my suggestion:

Pulled pork BBQ with Lexington style sauce
Deep fried chicken
Hush puppies
Sweet tea

Lexington Style BBQ Sauce:

8 oz. water
8 oz. ketchup
8 oz cider vinegar
1/4 cup sugar
4 tbsp. salt
2 tbsp. black pepper
2 tbsp. red pepper flakes
1 pinch cayenne pepper

Combine ingredients in a saucepan and bring to a boil. Lower heat and
simmer for a minute or two. Remove from heat and let cool. Can be used
right away, or poured into bottles and stored. Makes 2 16 oz. bottles.

Do not sauce the meat, as the meat should remain with only it's natural
juices. Sauce some cabbage slaw (not cole - no carrots) until it is red
but not dripping, and either serve it on a bun with the BBQ, or as a side
with sliced Q. Also serve a cup for dipping with above.
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Default Casual Carolina Menu

Mr. Bill wrote:

> The down home Casual Carolina Menu will be our choice this year.
>
> http://i41.tinypic.com/2z85k04.jpg



Shrimp & Bleu Cheese Spread (I gagged when I read this. It sounds absolutely
revolting to me.)
Spring Crudites

Pork Roast with Carolina Gravy (There's nothing "Carolina" about the gravy.
Looks okay, though)

Asparagus-New Potato Hash (This sounds good, but I wouldn't call it "hash.")

Watts Grocery Spoon Bread (I'd use all yellow cornmeal rather than the mix
of yellow and white. And I'd probably omit the thyme, since it's in the
gravy already. The recipe looks okay, but there are better and simpler
recipes for spoon bread.)

Easter Cookies (There's nothing "Easter" about the cookies.)



> To enjoy the recipes, please follow this link:
>
>
> http://www.southernliving.com/food/h...0400000041894/
>
>
> And again...wishing all the Best of the Springtime Holiday!


....and the same to you! If this is the same menu you've been using for the
past thirty years, I'm sure you'll enjoy it!

Bob



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Default Casual Carolina Menu

elaich wrote:

>> The down home Casual Carolina Menu will be our choice this year.

>
> I'm from NC, and that doesn't look like anything I ever ate.
>
> Here's my suggestion:
>
> Pulled pork BBQ with Lexington style sauce
> Deep fried chicken
> Hush puppies
> Sweet tea


It's not good to have barbecue *all* the time, tasty though it might be! But
I was under the impression that coastal NC and piedmont NC have somewhat
different styles of barbecue anyway (with Lexington being the epitome of the
piedmont style).

Bob



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Default Casual Carolina Menu

On Sat, 04 Apr 2009 16:57:16 -0600, Christine Dabney
> wrote:

>On Sat, 4 Apr 2009 15:49:18 -0700, "Bob Terwilliger"
> wrote:
>
>
>>Watts Grocery Spoon Bread (I'd use all yellow cornmeal rather than the mix
>>of yellow and white. And I'd probably omit the thyme, since it's in the
>>gravy already. The recipe looks okay, but there are better and simpler
>>recipes for spoon bread.)
>>

>Southerners tend to like white cornmeal, Bob. It was our favorite
>when I was growing up in VA.
>
>Yellow cornmeal is the preference of those Yankees..


Christine.....Bob is a disrespectful buffoon. My tribute menu can
be validated at Southern Living Site. None of these recipes were mine
as I indicated. This menu was published by a reputable magazine,
Southern Living, April 2009.

Bob continues to shoot the messenger. If he has problems, he must
take his comments to the Executive Chef. I am positive that Ms.
Torquist can put him in his place within moments. Ms. Torquist
remains a certified professional while Bob validates himself to be a
documented no body.

Her web site is http://www.wattsgrocery.com/

Bob and his lovely bride, Lin have serious unresolved issues.
Obviously, they deserve each other. Hopefully, some of their friends
can sit quietly with them and explain I am not a threat to them. Their
green eyes cast a very poor light on their shallow lives.

To their dismay, I have a kill filter that removes their vile and
profane comments. Profane words are not tolerated in our home. I
don't and will not see their comments unless they are included as a
quote from a previous message. That is the most that will happen
since I don't care what they think. feel, or believe.

I pity Bob and Lin. A prayer might help them find peace in their
bitter life.
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!



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Default Casual Carolina Menu

On Sat, 04 Apr 2009 18:31:23 -0600, Christine Dabney
> wrote:

>Bob and Lin are friends of mine and are truly lovely people.


I am positive that you are comfortable with that.

Just remind Bob and Lin that I wish them no ill will. They refuse to
return the favor.


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Default Casual Carolina Menu

Mr. Bill wrote:

> Christine.....Bob is a disrespectful buffoon. My tribute menu can
> be validated at Southern Living Site. None of these recipes were mine
> as I indicated. This menu was published by a reputable magazine,
> Southern Living, April 2009.


I have no doubt that Southern Living published the menu. That doesn't make
the notion of a shrimp-and-blue-cheese dip any less revolting. That doesn't
make pork gravy any more "Carolinian." That doesn't make iced butter cookies
any more "Easter."


> Bob continues to shoot the messenger. If he has problems, he must
> take his comments to the Executive Chef. I am positive that Ms.
> Torquist can put him in his place within moments. Ms. Torquist
> remains a certified professional while Bob validates himself to be a
> documented no body.
>
> Her web site is http://www.wattsgrocery.com/


Yes, that was amply explained on the link you posted. I have no qualms about
taking Torquist to task for creating crap, and there's no way in hell she
could "put me in my place" for the completely valid criticisms I posted. The
only defense she could possibly mount would be "Well, my customers don't
know any better, so they pay me anyway."


> Bob and his lovely bride, Lin have serious unresolved issues.
> Obviously, they deserve each other. Hopefully, some of their friends
> can sit quietly with them and explain I am not a threat to them. Their
> green eyes cast a very poor light on their shallow lives.


I daresay I have more joy and laughter in my life than anybody in *your*
ossified family, you moribund moron. As for "unresolved issues," you are
simply spouting psychobabble with no supporting education or facts. That's
pretty stupid. As for your implication of envy, I can only laugh: Envious of
YOU? HAHAHAHAHAHAHAHAHAHAHAHAHAHA! What on earth do you have which I could
*possibly* envy?


> To their dismay, I have a kill filter that removes their vile and
> profane comments. Profane words are not tolerated in our home. I
> don't and will not see their comments unless they are included as a
> quote from a previous message. That is the most that will happen
> since I don't care what they think. feel, or believe.


Doesn't dismay me one bit that you claim to have me killfiled. I know you'll
read my words sooner or later. And I don't give a **** whether you
"tolerate" profanity or not.


> I pity Bob and Lin. A prayer might help them find peace in their
> bitter life.


Ah, there you go with your "bitter" lie again. No matter, your projection
finds no crevice in which to take root.

Bob

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Default Casual Carolina Menu

On Apr 4, 6:08*pm, "Bob Terwilliger" >
wrote:
> Mr. Bill wrote:
> > Christine.....Bob is a disrespectful buffoon. * * My tribute menu can
> > be validated at Southern Living Site. *None of these recipes were mine
> > as I indicated. * * This menu was published by a reputable magazine,
> > Southern Living, April 2009.

>
> I have no doubt that Southern Living published the menu. That doesn't make
> the notion of a shrimp-and-blue-cheese dip any less revolting. That doesn't
> make pork gravy any more "Carolinian." That doesn't make iced butter cookies
> any more "Easter."
>
> > Bob continues to shoot the messenger. * If he has problems, he must
> > take his comments to the Executive Chef. * I am positive that Ms.
> > Torquist can put him in his place within moments. * Ms. Torquist
> > remains a certified professional while Bob validates himself *to be a
> > documented no body.

>
> > Her web site is * *http://www.wattsgrocery.com/

>
> Yes, that was amply explained on the link you posted. I have no qualms about
> taking Torquist to task for creating crap, and there's no way in hell she
> could "put me in my place" for the completely valid criticisms I posted. The
> only defense she could possibly mount would be "Well, my customers don't
> know any better, so they pay me anyway."
>
> > Bob and his lovely bride, Lin have serious unresolved *issues.
> > Obviously, they deserve each other. *Hopefully, some of their friends
> > can sit quietly with them and explain I am not a threat to them. Their
> > green eyes cast a very poor light on their shallow lives.

>
> I daresay I have more joy and laughter in my life than anybody in *your*
> ossified family, you moribund moron. As for "unresolved issues," you are
> simply spouting psychobabble with no supporting education or facts. That's
> pretty stupid. As for your implication of envy, I can only laugh: Envious of
> YOU? HAHAHAHAHAHAHAHAHAHAHAHAHAHA! What on earth do you have which I could
> *possibly* envy?
>
> > To their dismay, I have a kill filter that removes their vile and
> > profane comments. *Profane words are not tolerated in our home. * I
> > don't and will not see their comments unless they are included as a
> > quote from a previous message. * That is the most that will happen
> > since I don't care what they think. feel, or believe.

>
> Doesn't dismay me one bit that you claim to have me killfiled. I know you'll
> read my words sooner or later. And I don't give a **** whether you
> "tolerate" profanity or not.
>
> > I pity Bob and Lin. A prayer might help them find peace in their
> > bitter life.

>
> Ah, there you go with your "bitter" lie again. No matter, your projection
> finds no crevice in which to take root.
>
> Bob


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Default Casual Carolina Menu


"Christine Dabney" > wrote in message
...
> On Sat, 04 Apr 2009 20:27:58 -0400, Mr. Bill > wrote:
>
>
>
>>Bob and his lovely bride, Lin have serious unresolved issues.
>>Obviously, they deserve each other. Hopefully, some of their friends
>>can sit quietly with them and explain I am not a threat to them. Their
>>green eyes cast a very poor light on their shallow lives.

>
>
>>
>>I pity Bob and Lin. A prayer might help them find peace in their
>>bitter life.

>
> Bob and Lin are friends of mine and are truly lovely people.
>


Yes, I can tell by what "Bob" posts about me, how truly lovely he is.
*snicker*


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Default Casual Carolina Menu


> wrote in message
...
On Apr 4, 6:08 pm, "Bob Terwilliger" >
wrote:
> Mr. Bill wrote:
> > Christine.....Bob is a disrespectful buffoon. My tribute menu can
> > be validated at Southern Living Site. None of these recipes were mine
> > as I indicated. This menu was published by a reputable magazine,
> > Southern Living, April 2009.

>
> I have no doubt that Southern Living published the menu. That doesn't make
> the notion of a shrimp-and-blue-cheese dip any less revolting. That
> doesn't
> make pork gravy any more "Carolinian." That doesn't make iced butter
> cookies
> any more "Easter."
>
> > Bob continues to shoot the messenger. If he has problems, he must
> > take his comments to the Executive Chef. I am positive that Ms.
> > Torquist can put him in his place within moments. Ms. Torquist
> > remains a certified professional while Bob validates himself to be a
> > documented no body.

>
> > Her web site is http://www.wattsgrocery.com/

>
> Yes, that was amply explained on the link you posted. I have no qualms
> about
> taking Torquist to task for creating crap, and there's no way in hell she
> could "put me in my place" for the completely valid criticisms I posted.
> The
> only defense she could possibly mount would be "Well, my customers don't
> know any better, so they pay me anyway."
>
> > Bob and his lovely bride, Lin have serious unresolved issues.
> > Obviously, they deserve each other. Hopefully, some of their friends
> > can sit quietly with them and explain I am not a threat to them. Their
> > green eyes cast a very poor light on their shallow lives.

>
> I daresay I have more joy and laughter in my life than anybody in *your*
> ossified family, you moribund moron. As for "unresolved issues," you are
> simply spouting psychobabble with no supporting education or facts. That's
> pretty stupid. As for your implication of envy, I can only laugh: Envious
> of
> YOU? HAHAHAHAHAHAHAHAHAHAHAHAHAHA! What on earth do you have which I could
> *possibly* envy?
>
> > To their dismay, I have a kill filter that removes their vile and
> > profane comments. Profane words are not tolerated in our home. I
> > don't and will not see their comments unless they are included as a
> > quote from a previous message. That is the most that will happen
> > since I don't care what they think. feel, or believe.

>
> Doesn't dismay me one bit that you claim to have me killfiled. I know
> you'll
> read my words sooner or later. And I don't give a **** whether you
> "tolerate" profanity or not.
>
> > I pity Bob and Lin. A prayer might help them find peace in their
> > bitter life.

>
> Ah, there you go with your "bitter" lie again. No matter, your projection
> finds no crevice in which to take root.
>
> Bob


It's nice to see that "Bob" is still out of his ****ing mind vicious. Lovely
people, eh Christine?




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Default Casual Carolina Menu

"Bob Terwilliger" > wrote in
:

> It's not good to have barbecue *all* the time, tasty though it might
> be! But I was under the impression that coastal NC and piedmont NC
> have somewhat different styles of barbecue anyway (with Lexington
> being the epitome of the piedmont style).


The main difference is in the sauce. Down east, they like a sauce with more
hotness. The Lexington style sauce likes a balance between sweet/sour
without much heat. Otherwise, the pork is cooked exactly the same way.
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Default Casual Carolina Menu

elaich wrote:

>> I was under the impression that coastal NC and piedmont NC
>> have somewhat different styles of barbecue anyway (with Lexington
>> being the epitome of the piedmont style).

>
> The main difference is in the sauce. Down east, they like a sauce with
> more hotness. The Lexington style sauce likes a balance between sweet/sour
> without much heat. Otherwise, the pork is cooked exactly the same way.


I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
have ketchup, does it? In my personal travels and in my reading, it was just
vinegar and hot pepper flakes.

Bob

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Default Casual Carolina Menu

On Sat, 4 Apr 2009 21:32:48 -0700, Bob Terwilliger wrote:

> elaich wrote:
>
>>> I was under the impression that coastal NC and piedmont NC
>>> have somewhat different styles of barbecue anyway (with Lexington
>>> being the epitome of the piedmont style).

>>
>> The main difference is in the sauce. Down east, they like a sauce with
>> more hotness. The Lexington style sauce likes a balance between sweet/sour
>> without much heat. Otherwise, the pork is cooked exactly the same way.

>
> I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
> have ketchup, does it? In my personal travels and in my reading, it was just
> vinegar and hot pepper flakes.
>
> Bob


that's my impression as well. i can't find anywhere around d.c. that
serves it that way.

your pal,
blake
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Default Casual Carolina Menu

Bob Terwilliger wrote:

> I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
> have ketchup, does it? In my personal travels and in my reading, it was
> just
> vinegar and hot pepper flakes.
>
> Bob


Yes, a vinegar/pepper sauce is used.
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"Goomba" > wrote in message
...
> Bob Terwilliger wrote:
>
>> I'm with you on the pork, but the classic eastern NC barbecue sauce
>> doesn't
>> have ketchup, does it? In my personal travels and in my reading, it was
>> just
>> vinegar and hot pepper flakes.
>>
>> Bob

>
> Yes, a vinegar/pepper sauce is used.


It is not "just vinegar and pepper flakes" by a long shot. There is a ton of
BUTTER in it.




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On Sun, 5 Apr 2009 14:40:27 -0400, "cybercat" >
wrote:

>It is not "just vinegar and pepper flakes" by a long shot. There is a ton of
>BUTTER in it.


You are correct Cyber.... Western Carolina traditionally is a red
sauce....while OBX and South Carolina are the vinegar/mustard
varieties. Here in Eastern NC and TN a red sauce like this is
predominant. This one is my favorite.

@@@@@ Now You're Cooking! Export Format

North Carolina BBQ Sauce

bbq, sauces

1 1/2 cup brown sugar
1/2 cup butter
1 cup ketchup
1/4 c molasses
1 small Heinz 57 sauce
1 tablespoon celery seed
1 cup onion, chopped
1 garlic clove; or more, minced
1/2 cup vinegar
1 tablespoon dry mustard
1 red pepper flakes

Carmel butter and sugar until bubbly. Add vinegar and whisk until
lumps are gone. Add all other ingredients and cook over low heat until
thickened.

More garlic may be added to taste.
Red pepper flakes can be added to taste.
Yield: 1 batch

** Exported from Now You're Cooking! v5.84 **


Maurice's in South Carolina use a sauce similar to this. It is BRIGHT
yellow from the mustard added. Maurice's sauce used to be sold in
WalMart et al back in the 90's. Maurice had a Confederate Flag on
the label and so the product was pulled around 2000. I don't recall
if that dispute was ever resolved or not.



** Exported from Now You're Cooking! v5.84 **

@@@@@ Now You're Cooking! Export Format

North Carolina Barbecued Pork Barbecue Sauce

meats, pork, sauces

----SAUCE----
2 cup cider vinegar
1 cup brown sugar
1 cup mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
----MEAT----
3 lb pork shoulder, boneless

Combine sauce ingredients in a bowl.

Over white hot coals, banked (the Weber Indirect Method), place pork,
brushed with sauce. Cook, covered for 3 hours, basting and turning
frequently. Pull it to shreds, and add leftover sauce.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **


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