Posts Tagged '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.
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.
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.
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)
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.
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.
Most of my posts feature food from various restaurants, but on occasion I have a home cooked meal. Recently, my oldest son asked why we didn’t use the fine china displayed in the dining room. This was all it took for my wife to prepare one of our favorites to be served on the barely used plates. I think his question was a good one and I am pleased to show off the results.
Chicken parmesan, garlic mashed potatoes, fettuccini alfredo and beans. It was a very good meal and I think all of us cleaned our fine plates.
I was lucky to have made many trips to Walt Disney World as a child and always wondered what was inside the Castle. Originally, a suite was planned for the Disney family and executives, but since Walt Disney died nearly five years before the park opened, it remained unfinished, and eventually was turned successively into a telephone call center, a dressing room, and is currently a lavish Dream Suite hotel room for specially selected guests. That would have been a great experience to spend a night in the castle.
Cinderella’s Royal Table, formerly known as King Stefan’s Banquet Hall, is a restaurant inside the castle. Located on the second floor, guests can take the circular stairway or the elevator to this royal dining room, where the younger guests are “princes” and “princesses”, while the adults in the party are referred to as lords and ladies. Walt Disney Imagineers had originally wanted to give the restaurant a regal name, and since there are no well-known characters from “Cinderella” that met their criteria, they instead took a little dramatic license and chose the name of Sleeping Beauty’s father, King Stefan. The name was changed on April 28, 1997, in order not to confuse tourists.
When you enter the castle you are offered a photo opportunity with Cinderella and there are several Princesses roaming the dining hall.
The food at Royal Table is very delicious. During my most recent visit I ordered Sliced Roasted Beef Tenderloin with
Duchess Potatoes, and mac and cheese in place of the asparagus. For dessert I chose VALRHONA CHOCOLATE MOUSSE:
A light Chocolate Mousse presented with Berries and Raspberry Sauce.
Pre-payment is required upon making reservations.
I did some online research before heading toward Brevard, N.C. during a recent family trip and noticed The Quarry Restaurant & Piano Bar on several websites. Food wasn’t on the top of my list during the brief visit to the busy mountain town, but we just happened to be hungry for a good lunch when we arrived. I had forgotten about the restaurant until I saw the sign while we were driving around deciding where to eat. The available parking across the street made it a no brainer for us to choose The Quarry.
As I walked into the dining area I suddenly mellowed and felt very relaxed. The atmosphere was very nice and inviting. This was a great location to settle for a while after a long drive.
The decor and murals by a local artist kept my eyes occupied as we made our way to a table. Fortunately there was the same amount of thought put into the menu and food preparation as with the restaurant.
Grilled Chicken Quesadilla
The lunch menu offered an attractive selection of soups, salads, sandwiches, wraps and a few additional items. Being a big fan of just about anything with chicken I chose to try the Grilled Chicken Quesadilla. The flavor was satisfying and the quantity was just enough. I really enjoyed the cheese blend and salsa with the chicken. All of the dishes were very well prepared and were enjoyed by all.
From their website:
“With enough swank to make Miles feel at home, The Quarry brings casual fine dining and elegance to Brevard. With a menu comprised of American cuisine, with a flare, from the kitchen of Executive Chef Craig Gosnell, the stage is set for you to enjoy the sound of local musicians massaging the keys of the baby grand piano. The wine list and after dinner drink menu speak for themselves, so for those of you who enjoy sipping on the rich flavor of a cognac, accompanied by the smooth sounds of live music, sit back and relax because The Quarry is the place to be.”
14 S. Gaston Street. Brevard, NC 28712
Reservations: Are recommended, not required
In Season April thru October
Monday, Wednesday thru Saturday 11:00-4:00
Sunday thru Thursday 4:00-9:00
Friday & Saturday 4:00-10:00
Tapas & Bar Menu (at Bar Only)
Daily starting @ 6pm
Off Season: October thru April
Monday thru Thursday 5:00-9:00
Friday & Saturday 5:00-10:00
Tapas & Bar Menu
Thursday thru Saturday starting @ 6pm
During the early 1980′s my hometown had a delicious pizza joint called Godfather’s. It was the place to be after high school football games. I remember playing the table top Pac Man video game while waiting for our pizza to be prepared. I do not remember when Godfather’s closed and there were enough pizza restaurants in town to satisfy. However, as time passed we began to miss Godfather’s. The thick crust, greasy pizza with more cheese than most places allow was nothing but a memory. On occasion I was able to get a Godfather’s pizza out of town at a ball game or at the beach. These places were not quiet the same. Their style was more fast food, pre built pizzas that were basically heated up or nuked to get us moving out of the door with minimal waiting. This convenience is something I am willing to sacrifice to have a slow baked pie with two times the ingredients.
Recently a new Godfather’s franchise was offered in Rockingham. The word spread quickly and opening week was crazy. Talk of long waits and a pricier menu floated around. These were really not complaints. The quality of pizza is worth the wait and price. The pile of toppings is just the way I remembered and a smaller amount of grease that the original was present. Godfather’s has returned and instantly has become a popular place to meet for great pizza. FYI- The sweet tea is SWEET tea. just the way I like it.
From the Godfather’s website: Who would have ever imagined that a little pizza shop that opened in Omaha, Neb. more than 30 years ago would become the legendary pizza chain that it is today. The secret to our success is a rare combination of a commitment to excellence, an obsession with great-tasting pizza, dedicated people, and a desire to have a little fun.
Our mission: To profitably provide consistently good food and great service. Abiding by this simple mission statement for more than three decades has earned us a reputation that we intend to keep for several more. This commitment to excellence has helped Godfather’s Pizza grow and expand to more than 600 restaurants in more than 40 states.
Our product: Not just an ordinary pizza
A Godfather’s Pizza isn’t like any other pizza you’ve ever had before. We make pizza the way it was meant to be – with an incredible crust, delicious veggies, hearty meats, and a ton of 100% real cheese.
The best part is, at Godfather’s Pizza you’re the boss. First, you choose from our thick, rich, original crust, our buttery, pan-style golden crust, or our light and crispy thin crust. Then you tell us what veggies and meats to pile on, and we’ll take it from there and smother the whole thing with 100% real cheese for a pizza that’s absolutely irresistible.
During the month of January 2011, we had some unusual weather that kept many in my neck of the woods at home. Snow is not a common sight in the Sandhills area of North Carolina. When the forecasts call for accumulation of the white stuff we crowd the grocery stores for milk and bread. I have not researched why these two items are important and it becomes the topic of several jokes during the winter storm events. If you have read my previous blogs you’ll not be surprised that milk and pancakes are the two items I prefer to have with or without snow outside. During the most recent winter weather I decided that I needed to make some pancakes, but I wanted to have some fun making them. I contemplated with the idea of making snowflakes. After I got the hand of dribbling the batter on the griddle, I was able to produce some snowflake-like pancakes. Although they looked unusual, they must have been cooked correctly, because they were devoured immediately after I shot a few pics. I also put together a snowman without any issues and remembered that I was hungry and quickly made some traditional round pancakes. Inspired by the snow and enjoyed inside the warmth of my house. Very much worth the effort!
I am including more photos than usual for this posting. Consider it a special centerfold edition!!!
I probably eat more during the Thanksgiving and Christmas holidays than any other time of the year. Christmas parties, co-workers bringing in goodies and dinner with family give me more than usual opportunities to eat. One of my favorite items to eat is pie!! I realize that pie is not just for Holiday meals, but this seems to be the time when I eat pie the most. There is something about having sweet potato pie after a Thanksgiving meal and chocolate pie for a late snack during the Christmas season.
Please take a moment to share your favorite type of pie below.
Delicious holiday pies
I’ve had a busy few months and didn’t realize that I had abandoned this blog. I’ve been to some great restaurants and even shot a few food pics. I’ll try to catchup and keep fresh food items coming.
Although I have not posted anything since Late November 2010, people are still paying attention to the site as well as the cell phone pics that I load to my Facebook page.
Several times recently, at church of all places, I have been approached by someone telling ne that they enjoyed my food porn. I am thankful that people pay attention and amused that they havlee to whisper the word “porn” in church.
Many times, I am tagged in a Facebook photo of a friends meal or desert. This, in my opinion, is a pretty cool tribute to the food porn blog.
One more piece of babble – I’m waiting for a table at a restaurant and a lady walks up to me and asks, “Are you Jimmy McDonald?” I never am sure if I should say “Yes” or “No” to this question. I said, “Yes, I am.” and she begins to tell me how much she enjoys the food porn and that she plans on shooting some pics of her dinner with her new cell phone. How awesome is this? Well, I think it is!
Now that I have shared a few moments during my absence from this site, I will make plans to locate previous photos for near future blog posts.
Thanks for drooling on my page!!!!
Breakfast is the first meal of the day, usually consumed in the morning. The word is a compound of “break” and “fast”, referring to the conclusion of fasting since the previous day’s last meal. Breakfast meals vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes dairy, and beverage. Breakfast buffets and new fast food breakfast items are very popular in the U.S.
I am not a morning person and breakfast is probably the most skipped meal of the day for me. When I get the opportunity to have a good breakfast I usually do not pass. I have expressed my love for pancakes in a previous blog, but I also enjoy many other breakfast items. Until my mid 30′s I would have a large bowl of some of the sweetest cereals that i could find. Crunch Berries was on the top of the list. One day, I decided that I preferred the extra sleep over the morning bowl of sugar filled cereal. I actually lost weight and saved money on groceries. Upon further research of this topic, I have found that skipping the first meal may not be the healthiest thing to do.
Breakfast from Burgess B&B
Studies show that children who eat breakfast do better in school. It doesn’t take much further thought to realize adults will feel better and perform better at work as well. Whether you work at home, on the farm, at the office, at school, or on the road, it is not a good idea to skip breakfast. Eating a good breakfast sets the tone for the rest of the day.
Most people give a variety of reasons for not eating breakfast. A common reason is that they are not hungry in the morning, which is a result of eating a full meal late in the evening or late snacking. When they go to bed, the body is still busy digesting all that food. Digestion then goes into a slower gear during the hours of sleep and there is still food in the stomach in the morning. The stomach needs a rest too. A tired stomach does not feel like digesting a big breakfast. When you get up in the morning, your glucose or blood sugar level is at its lowest point in the day. Glucose is the basic fuel for the brain and central nervous system. A good breakfast will keep you from being tired and irritable by mid-morning.
Maybe I can, one day, take this advice and wake up an extra 30 minutes to participate in the most important meal of the day. Until then, I feel pretty good knowing that I had that extra time in bed.
Source – Wikipedia, About.com, beyondthebend.com