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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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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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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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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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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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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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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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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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![]() "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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![]() > 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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"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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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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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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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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