August 31, 2014

THE Perfect Plate of Barbecue, Round II

BarBQKing

by Deborah Miller Two weeks ago, Elijah Gaddis fired up a plate for debate in celebration of National BBQ Month! We asked you what would make up YOUR perfect plate of barbecue, including sides -- and from where? To all of you who responded, thank you. Here's what you all had to say: Joe S: Sorry, but I can’t agree about eastern-style — the meat is uneven tasting (which is a result of their “whole-hog” … [Read more...]

THE Perfect Plate of Barbecue

Stamey's Plate Stamey's Greensboro, NC

by Elijah Gaddis Somewhere high on my list of favorite conversations is the one about a favorite plate of barbecue. It’s kind of like picking a fantasy team, I imagine. You dream up some alternative world where somehow your favorite meat, fried corn product, slaw, and those all too rare sides could somehow coexist on a single plate. I guess that’d be heaven for the person whose altar is a barbecue pit.  And on … [Read more...]

A Taste of Home, One Memory at a Time

MomCar

by Deborah Miller Mother’s Day is bittersweet. For all intents and purposes, I’ve already lost my Mom. She is 5 years into dementia and no longer remembers who I am. She imagines she loves me. She even says so sometimes, just like she tells everyone she encounters from staff to stranger.  She used to hug me back. Now she stands limply in front of me with her arms dangling by her side, this passive yielding a far … [Read more...]

A Valentine’s Day Tea Party

DSC_0037

By Laura Fieselman The women in my family cultivate an aesthetic at the dining table that calls into question even the best decorating and food magazines. Name an occasion and serving bowls surface from hidden cupboards, table linens appear from closets in the back of the house, and flatware arrives from drawers I’ve never seen. Menus are considered and reconsidered, preparatory work begins months in advance, and … [Read more...]

Pounds of Love

Mrs. Rierson's Pollirosa Pound Cake.

by Malinda Dunlap Fillingam It wasn’t that I hadn’t ever eaten pound cake before, I had. Mama Dunlap made a wonderful pound cake, rich with a touch of lemon. She had it on top of the pie stand in case a visitor came by and was hungry for a bite to eat. No, what made the pound cake at the Tobaccoville based Pollirosa Restaurant better than any pound cake I had ever eaten was the fact that the owner, Mrs. … [Read more...]

Doug’s Café – the “neatest” little restaurant serving the best BBQ in Andrews, NC

Doug's BBQ_tn

by Ronda Birtha And not, “neat” as in tidy – although it certainly is the cleanest “grease” truck I’ve ever seen (co-owner Doug Lawhon boasts about the café’s 99.5 sanitation rating). But “neat” as in “good food, and trendy,” as in, “the BEST barbecue I have ever had,” according to my friend Alice who asked if I heard about the new “hot dog truck” in town. We called them grease trucks back home. On any given … [Read more...]

Asparagus – Shoots and Roots

new asparagus shoot

by Joy Salyers My friend (and amazing artist) Jessica Clark posted this pic on Facebook Tuesday. While she was rejoicing in it finally being the time of year when your nails are dirty for all the right reasons and things are sprouting, when I saw the beautiful asparagus spear, what I thought of was not shoots but roots. Let me explain. Asparagus is a perennial, the fruit tree of vegetables. When you settle … [Read more...]

Winner, Winner, Chicken Dinner

Brooks Crossroads, NC

by Deborah Miller Daddy was a traveling salesman. As regional sales director for Blue Cross/Blue Shield in the late 50’s/early ‘60’s, he drove all over North Carolina trying to sign up companies for a new plan called “group insurance.” He was gone a lot, and often late for dinner, but he was still the guy who came home every so often with a trunk full of Hostess Cupcakes, Twinkies, and SnoBalls compliments of one … [Read more...]

Fermented cabbage

Fermented cabbage

by Elijah Gaddis When we put out the call for NCFood posts on fermentation, we had no idea we'd get two so close together!  But fermentation, the ages-old method of preserving foods, is a hot topic. Yes, it tastes great, but it also deconstructs the confines of the growing season. Thanks to both Elijah Gaddis and Lisa Fieselman for answering the preservation call!  ~ Deborah Miller, Editor, NC Food. I write … [Read more...]

My First Rooster Kill

Janet prepares my mind with the following perspective: “While he’s in the pen, he’s chicken. Outside the pen, he’s a carcass.”

by Ronda Birtha I’m going to guess that for many people reading this post, killing a rooster is not a big deal. So I’m just going to ask all of you to whom this is old hat … please indulge this city girl. I’ve known Bill and Janet Silver from Murphy, NC for about 9 years, and they have been to me among the most hospitable, kind-hearted people I have known. I don’t know when I started calling them Papa and Mama … [Read more...]