Still craving a steak

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After I decided not to get a steak during my visit to a steakhouse last week, the craving for a grilled dinner reappeared. A trip to Texas Roadhouse seemed appropriate on this Saturday night. We managed to arrive just in time to avoid the 45 minute waits. Fifteen minutes after checking in we were seated and browsing a menu. I determined not to let the descriptions of the non-steak items to distract me again. When my meal arrived it was one of the best looking steaks that I had ever seen. This was meant to be and I enjoyed every bite.

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Chicken at a steakhouse.

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Have you ever entered a steakhouse craving a nice juicy grilled steak and ended up with a plate of chicken and rice? This is what I did during a recent visit to Long Horn Steakhouse in Rock Hill, SC. This was after a day of riding a couple of hundred miles and it was well past lunch time. After reviewing the menu the Spinach Feta Chicken jumped out to me and I had to try it. I was not disappointed

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Swan Lunch

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We took a lunch break from meetings and were led to an area with a great selection of food and dessert.   Tables were setup outside for us to enjoy the warm Florida weather.     The prime rib and pasta salads knocked out my hunger, but the highlight for me was dessert!    The key lime mini pies were the best.  I considered sneaking a few out to snack on during the remainder of the days meetings.

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The Flying Biscuit

Raleigh restaurant The Flying Biscuit has a unique menu with many selections even a picky eater like myself would enjoy.

It too a while for me to decide what I wanted to order.   Breakfast for lunch: Red velvet pancakes, grits bowl with egg and sausage and biscuit with cranberry apple. Mmmm good.

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How Many Biscuits should a biscuit maker bake?

The night before opening day, the biscuiteers all gathered around the biscuit making table to plan their first batch of biscuits. How many biscuits should we make tomorrow morning?

The baker figured she had ten friends who would stop by. Other biscuiteers thought they could round up fifteen guests each. The owners thought they could round up a dozen or so and they wanted to make a few extra – so 90 should be plenty…they didn’t want to have too many leftover.

The next morning at 7am, The Flying Biscuit served its inaugural breakfast. Customers got their first taste of those now-famous “flying” biscuits. The first batch of biscuits sold out at 11am, and The Flying Biscuit had to close the doors for the day, wondering if 120 biscuits would be enough for day 2.

As the story goes they were wrong again. On an average week now, the biscuit makers bake close to 5,000 biscuits per location.”

The Flying Biscuit at Cameron Village
2016 Clark Ave.
Raleigh, NC 27605
(919) 833-6924
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Cowfish. The name drew me in.

I’d heard of Cowfish and after numerous suggestions, I decided to give it a try.

Fortunately I was in a burger mood and chose the The Texas Longhorn
Beef burger topped with pepperjack cheese, then piled high with crispy onion strings and jalapeño bacon. Drizzled with tangy BBQ sauce, and served on brioche with lettuce and dropped the tomato.

This was my first taste of jalapeño bacon and I loved it!

The burger was amazing and the addition of sriracha chili sauce made it perfect.

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“And so was the ‘tail’ of the cow and the fish
From two separate places they had but one wish
To bring to the world in a way, so delish
An unusual place to enjoy a great dish”

The Cowfish at SouthPark Mall – Charlotte, NC

4310 Sharon Road
Charlotte, NC 28211 (map)
Tel: 704-365-1922
Fax: 704-365-1924

Located at SouthPark Mall, near Crate & Barrel.

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Snacking on the snow

Skiing down the mountain can work up quite an appetite. With this in mind I came prepared this year. This cookie was purchased from the food court at the bottom of the mountain and was wrapped to withstand the abuse it took from being in my pocket as I slid and sometimes rolled on the snow.

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Custom design pizza by the slice

20121017-104629.jpgOnce again I have my mind and stomach set on a certain type of meal and then end up with something completely different.  Knowing that I was going to be back in Chapel Hill I did some brief research for restaurants serving hamburgers. My intent was to stay in the Franklin Street area and make my final restaurant decision once I arrived. I was fortunate again to find a decent parking space on Franklin Street and began my journey across to locate one of the burger joints I had researched prior. As I was walking down the street checking out local restaurants Artisan Pizza Kitchen caught my eye. A craving for hamburger suddenly change the pizza so I entered the restaurant to take a look at the menu. Among the many pizza options,calzones, sandwiches and burgers.  I noticed that you could build your on slice. Knowing that I really didn’t want to order a whole pizza I chose a couple custom slices with some of my favorite ingredients. I was impressed with how fast my slices are out to the table. These are not your average size pizza slices. They are very large and by the time I finish eating both of them I barely had room for dessert. Maybe I will find a good burger during my next visit to Chapel Hill. I would recommend Artisan Pizza Kitchen for a delicious quick meal when you are in the Chapel Hill area.

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About:

James and Jenkiss met in 1998 when James was running a Manhattan pizza parlor. They quickly became friends and dreamt of one day owning their own business. James and Jenkiss would often concoct their own pizza from the Margherita to the Fresca. One day they began experimenting with alternative pizza sauces: thus the artichoke pizza concept was born.

Jenkiss learned his way around running a business while working with Trains Cafe in Carrboro and Cafe Bazaar at Spice Street. James continued to develop a pizza and sandwich menu for their future business while still living in Manhattan.

In 2008, Jenkiss convinced James that a quaint shop on Franklin Street would be the perfect place to open a pizza parlor. So, James packed everything and moved to Chapel Hill. Thanks to more than 10 years of friendship and a meticulous business plan, James and Jenkiss opened their doors of Artisan Pizza Kitchen in May 2009.

Today, Artisan Pizza Kitchen welcomes thousands of locals and visitors alike to enjoy everything from the signature artichoke basil pizza to our delicious sandwiches made with homemade focaccia bread, salads and fresh grilled burgers.

Dine in, take out or order delivery today! We hope to see you soon at Artisan Pizza Kitchen!

Artisan Pizza Kitchen
153 East Franklin Street
Chapel Hill, NC 27514
(919) 929-9119

 www.artisanpizzakitchen.com

 

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Nothing Chili about this meal.

Recently I have been trying various spicy meals.  This afternoon at Chili’s gave me an opportunity for some more of the tongue tingling food.

I am a huge fan of the two for $20 menu items.   For starters we chose the crispy onion strings and jalapenos stack.  The ranch dressing was useful to help keep the hotness down a bit. I had to ask for additional dressing and almost filled up on tea prior to my meal arriving.

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For my dinner I selected to have the red roasted pepper grilled chicken over rice.  Broccoli originally comes with the mail however I chose extra rice instead of the green mess on my plate.  Without the broccoli, this still wasn’t the prettiest presentation I have seen, but it certainly tasted good.

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I remember visiting Chilis during the late 80′s and ordering chili.  Their menu has had many changes during the past couple of decades.   I like being able to cotinue to enjoy a good meal and look forward to future additions to the menu.

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Enjoyin grits in the “Grits belt”

Grits has always been a favorite dish in the south. There are many different variations of grits including the traditional grits with butter, grits with cheese, and shrimp and grits just to name a few.   I prefer grits mixed lots and lots of butter with pepper sprinkled on top.  I also like grits with breakfast casserole mixed in with cheese sausage and eggs.  This morning I enjoyed a rather large bowl of grits mixed in with just enough butter to change the color.

Movie Name: My Cousin Vinny (1992)
Quote:

Vinny Gambini: [Vinny and Lisa receive their breakfast orders, Vinny
  looks at his skeptically] Whats this over here?
Grits Cook: You never heard of grits?
Vinny Gambini: Sure Ive heard of grits. I just never actually *seen*
  a grit before.

 

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Grits have their origins in Native American corn preparation. Traditionally, the corn for grits was ground by a stone mill. The results are passed through screens, with the finer siftings being grit meal, and the coarser being grits. Many communities in the United States used a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for his fee.

Three-quarters of grits sold in the U.S. are sold in the South stretching from Texas to Virginia, also known as the “grits belt”. The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:

Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.

Grits are usually either yellow or white, depending on the color of corn. Most commonly found are “quick” grits in which the germ and hull have been removed. Whole kernel grits are sometimes called “Speckled.” Grits are prepared by simply boiling the ground kernels into a porridge until enough water is absorbed or vaporized to leave it semi-solid.

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