Great unsung chef in Charlotte, thanks for giving him a little of his due
Holy jumpin' jehosaphat!!! I just made this cake into cupcakes (I have a small cupcake business that I operate from home). I can't believe how delicious they are! I can't believe how incredibly moist and light the cake is! I make North American buttercreams for all my icing recipes and have never tried making swiss buttercream before today. What an incredibly successful first try! I mixed together a small portion of the swiss buttercream and some seedless raspberry jam and filled the cupcakes with this mixture first before icing and sprinkling with coconut. All the components of this recipe put together made an outstanding cupcake. Thank you for sharing Dorie's recipe. I am going to make this in cake form for my mom's 82nd birthday coming up. She is going to love it. This truly is the Perfect Party Cake... wow!
Better than any cold medicine you can buy. This really works!
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Wonderful thing for the community!
Where can we find more information on next years event?
"Ignore the old Big Wok II sign"? That's kinda harsh. I'm not a fan, but they didn't go anywhere.
To the previous person: you're missing out. Worth it...
im not waiting in line for an egg, potatoes and bacon, no effing way
the wine shop at rivergate is wonderful and THE FLIP SIDE cafe the chef and owner is great you might rember him from wining the fire in the city for 3 years in a row yes chef john from mumiosa grill
Had a great time at Sunday brunch at Tupelo Honey. Started off by being shunted to a table next to the passageway to the restrooms and bar area, so we got to enjoy the constant parade of waiters going back and forth during our meal. Things got even better when we realized we weren't exactly thrilled with the menu, but then came the biscuit (one each) - which were greasy and so full of shortening, I literally had a thin film of shortening stuck to the roof of my mouth for 10 minutes afterward. But most of all I enjoyed the utterly disinterested, marginally attentive waiters, having to wait till doomsday for drink refills, plus again, the cavalcade of waitstaff whizzing by our conveniently placed table. The one saving grace was that the food was very good. Everything else - not so much. I could have used another biscuit, but it was hard enough getting someone's attention for drink refills so I didn't bother about the biscuit. No one on staff seemed to like being there. This place needs a BIG improvement in its service, and has a loooong way to go before achieving actual "attentive service" status. Maybe they'll do that, but I won't know because I won't be going back.
Surprised that in all of the summaries there was not one mention of the quality of the coffee. Brunch in Paris is nothing without good coffee and that's what we're expecting here. Will try some out and post our favorite! Thanks for the list.
We slipped to No.2 ... Get on there and vote!
Great reporting on a new wave of breweries hitting all of NC - glad to see a female in the business featured!
Thats NOT real porchetta! please don't tell readers this is what porchetta is supposed to be? Where is the crispy skin? The porchetta sandwich I had a little spoon a few weeks ago was a limp, fatty, white pork sandwich. It was greasy, under-cooked, and tasted nothing like any of the great porchetta sandwiches I have had all around the country and world. I would love for it to be better, it just isn't the real thing: a sliced hunk of tender and juicy pork rolled in herbs and topped with crispy skin. The bun was the best part-
I've had a chef crush on Joe for years...one of his students married my son...Ai's loss was HG's gain... The entire Grand Strand is so fortunate to have chef Bonaparte. Best wishes for a very bright and tasty future.
Great points Jonathan. As a craft beer drinker and aficionado, seeing anything owned by AB much less MADE by them called craft really irks me. It's not semantics, it's not a simple mistake, it's ignorance by people that think "beer is beer" and that's all that matters.
All that said, I enjoy a Shock Top now and then, and even though Goose Island doesn't taste as good as it did five years ago, it's still nice to have that option in North Carolina.
But most importantly, North Carolina (and South Carolina for that matter) has WAY too many award-winning, revolutionary craft breweries that should be celebrated instead of AB macrobrews produced 300+ miles away infringing on the "craft" and "local" monikers.
Pretty harsh words for this. I'm willing to bet this was just a simple mistake by an employee that didn't know.
My great-grandfather used to drink a bit of this before going out to work on the farm in the winter, and a shot before bed each night. My grandfather did the same, and I never knew him to have a cold. I keep a bottle around and at the first sign of any cold or cough, drink about half a cup over ice, go to bed, and get up the next day feeling great! It works!
I do understand, my mom gave r&r to me as well, I live in nyc and no liquor store gave it where xan I find it
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