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Comment Archives: stories: Food & Drink

Re: “Eating With Your Dollars: The best fast food money can buy

To everyone with questions about fiber in juicing or including fruit-- it is fine to use a blender in some cases, especially if the vegetable contains mostly soluble fiber or you are throwing in a few good fruits (which typically contain more soluble fiber than leafy greens). The juicing process keeps most of the soluble fiber from the vegetables intact, it just removes the insoluble fiber. Soluble fiber slows digestion just enough to let your body completely absorb all those important nutrients. Leafy greens like the ones in green juice contain a lot of insoluble fiber which at times can push it through your system too fast for you to get the important nutrients. That's why juicing is good. It is an abundance of insoluble fiber that you should watch out for-- since your body cannot digest it, it quickly goes through your system resulting in faster bowel movements, but less time for your body to absorb those important vitamins and minerals. It is not always a bad thing though-- especially if you are constipated it can be a quick fix. So if you are juicing mainly vegetables and can't stand the taste, throwing in a few low sugar fruits with high soluble fiber can be tastier and more beneficial. Or if you are blending your fruits and veggies rather than juicing, make sure you have more soluble fiber rich items than insoluble.

If you are accustomed to the taste of veggies, then by all means, follow Vani's suggestions to a T because it is definitely valuable information. Just remember to always do your research and to keep both sources of fiber in your diet in some form for a healthy digestive system.

Here are a few links to help explain:

http://healthyeating.sfgate.com/soluble-fiber-amounts-fruits-vegetables-4408.html

Posted by SK on 03/26/2015 at 10:03 PM

Re: “An epic list of places to do brunch in Charlotte

theres nothing worse than waiting for a seat for breakfast - ughghghghghghg

1 like, 2 dislikes
Posted by Cubbiebear on 03/26/2015 at 2:46 PM

Re: “Diners, Drive-Ins and Dives returns to Charlotte

They went to 300 East, too!

1 like, 0 dislikes
Posted by Hello on 03/14/2015 at 8:36 AM

Re: “Is there such a thing as 'too much' craft beer?

Really key is specialization. Olde Meck has succeeded partly because they ONLY do German-style beer. Every other brewery in Charlotte (other than the new Sugar Creek) does all kinds of styles, without specializing in anything...and that's a recipe in the future for mediocrity. So far I think the quality of all Charlotte brewers has gone up--WAY up--from their first years of brewing...Still I'd like to see the brewers take serious risks--by really specializing in particular styles, and then perfecting them. Belgians and IPA just aren't brother beers, and shouldn't be made in the same house. Better to do one thing, or at least one family of beer... REALLY WELL!

1 like, 1 dislike
Posted by Ralph W Davis on 03/13/2015 at 12:35 AM

Re: “Is there such a thing as 'too much' craft beer?

The market will saturate only if every new brewery tries to do the same thing. So far the Charlotte scene has some very high quality (i.e. "world class") offerings in several categories: NoDa with Hop Drop 'N Roll American Pale Ale, OMB with classic German styles such as Altbier (Copper) and Maibock (Fruh Bock), Sugar Creek on the Belgian side (Dubbel, Saison).

At present there's a perception that each new entry is simply trying to "out-hop" the competition, coming up with near-undrinkable 95IBU concoctions.

1 like, 0 dislikes
Posted by Garth Vader on 03/12/2015 at 11:01 AM

Re: “Is there such a thing as 'too much' craft beer?

Your article is great. Here are some additional points:

1) The breweries/taprooms themselves offer something to the public beyond the beer that is distributed to taps and shelves. Granted, a brewery can't survive by taproom alone (or can they?), but every taproom is different, and is enjoyed by a different audience. Charlotte has A LOT of room left, both geographically and demographically, for more taproom experiences.

2) I understand Brawley's comment about SKU overload, but he and other retailers offer a VAST selection not just from Charlotte, but from all over the state and the region. As the number of (quality) Charlotte products grow, I think that many retailers will be able to (and will choose to) shrink their focus to a much more local base.

3) Another market you didn't touch on is the take-home growler market. Again, geographically, just in Meck and the surrounding counties, there is still lots of room for growler shops serving up local craft beer for the consumer to enjoy at home. Growler specialty shops are new and not yet time-tested, but watching the likes of Total Wine, Harris Teeter, and Stateline Elite dip a toe in this market should indicate that there are plenty of unsatisfied craft drinkers sitting at home thirsty for a quality local beer that's not available in bottles or cans.

1 like, 0 dislikes
Posted by Rg on 03/11/2015 at 2:48 PM

Re: “Is there such a thing as 'too much' craft beer?

Craft beer is like eletric cars -- they aren't competing against each other, they're competing against the big boys. In the case of cars, that's the old gas-powered behemoths. In the case of craft beer, it's macro-beer. As long as the macros continue to dominate the market, there will always be room for more craft beer to move in on their space, on both taps and shelves, as converts are won.

3 likes, 0 dislikes
Posted by Rg on 03/11/2015 at 2:35 PM

Re: “Why do the black shows on the Food Network suck ass?

And guess who was right?! (Me.) ALL those shows got canned ... and the Neely's even got a divorce. I sure can call 'em!

6 likes, 2 dislikes
Posted by The Don on 03/10/2015 at 4:16 PM

Re: “Why do the black shows on the Food Network suck ass?

Just bcuz all your used to is borng wite folk don't mean shit. Those black folk got personality an stile an humor. Which of those wite shows have that? Good eats is better? 10$ meals have humor or anything. U must b crazy. U wuld never understand blak cultuer. But u rite bout one show,cooking for real. I don't like it bcuz she acts WITE! U jus like dry ass shows. U suck ass, asshole! U problyh would never step foot in black folk neighborhood would u? So don't judge sumthin u don't nok shit about

0 likes, 1 dislike
Posted by sister girl on 03/09/2015 at 3:39 PM

Re: “Why do the black shows on the Food Network suck ass?

The person that started this ball to rolling and giving the statement that the reason the black cooking shows are not working is the lack of personality and the lack of focus? That is an utter copout and a racist statement. Let's be perfectly honest the hear. We (meaning African-Amercians) taught white people how to cook. Since the beginning of the slave era, we did all of the cooking for white people. This is yet another example of how they have taken something from someone else to make their profit, nothing more and nothing less. So, to constantly say that nothing positive comes from and African-American (and that's pretty much what you've said) is the worse anyone could ever say or believe.

5 likes, 1 dislike
Posted by utterly pissed off on 03/07/2015 at 12:29 PM

Re: “Three questions with Ed Currie, creator of the world's hottest pepper

The back story of the Carolina Reaper pepper continues to change with each interview I read. In one article, Ed Currie was trying to create a sweet pepper. In another, it was an accidental discovery. In another, he was using special cross pollination methods normally reserved for beans. Other accounts say he learned his craft while growing super high powered Marijuana. Now, he planned it all along since 1981.

http://www.peppersbymail.com/reference/the_hottest_pepper_in_the_world/carolina-reaper/

2 likes, 1 dislike
Posted by Pepper Muncher on 03/04/2015 at 5:09 AM

Re: “Three questions with chef Jay Pierce of soon-to-open ROCKSalt

PLEASE TURN THE AWFUL BACKGROUND MUSIC OFF!! THE RESTURANT HAS ENOUGH RESONANCE WITH OUT THE MUSIC. COULD BARELY CARRY ON A CONVERSATION. SEAFOOD REALLY GOOD. WINE GLASSES UNDER FILLD. WILL GO BACK WHEN I CAN SIT OUTSIDE

0 likes, 1 dislike
Posted by Bill Mullis on 03/02/2015 at 9:03 PM

Re: “CLT Coffee Crawl is not your typical mug shot

There's a national traveling Caffeine Crawl that has been around a few years. I believe they've had a Crawl in Boston, but most are Midwest and West Coast. - Chris

Posted by Chris A on 02/28/2015 at 1:11 AM

Re: “CLT Coffee Crawl is not your typical mug shot

The ticket link for the #CLTCoffeeCrawl is

https://www.eventbrite.com/e/the-charlotte…

Hope you join us!

Posted by goodeatsandmeets on 02/27/2015 at 4:17 PM

Re: “Eat With Your Dollars: Chocolate

I just read this article. I am completely baffled. I buy Theo dark chocolate because it's Organic and Fair Trade. This study makes it look like the ugly giants (Mars, Hershey, Kraft!!!!) do it better, producing chocolate with no lead or cadmium. Confusing!
http://www.asyousow.org/our-work/environmental-health/toxic-enforcement/lead-and-cadmium-in-food/

1 like, 0 dislikes
Posted by Kiana on 02/21/2015 at 7:32 PM

Re: “5 must-have hot meals to eat in cold Charlotte

Lebowski's, meatloaf. Nough said.

Posted by Jo Covington Harashima on 02/21/2015 at 12:23 AM

Re: “Rock and Rye knocks colds out

Rock & Rye Is The Very Best!!!!! It Works Quicker Than Any Med I Have Taken!!!

17 likes, 6 dislikes
Posted by Kim on 02/19/2015 at 10:11 PM

Re: “Three questions with chef Jay Pierce of soon-to-open ROCKSalt

# Co-sign Eugene "Great Chefs Love Great Food with Great People". I am Kendall Gallon and had the privilege of working with Chef Jay at Emerils Orlando and the one thing we did was have fun doing what we love to do make Great Food. This guy has so much knowledge and loves to share it. That's what it's all about passing the torch for others to enjoy it. I wish you all the best in your new chapter of food. "Food It's What We Do" you can have that for your first shirt lol. Have fun KG

1 like, 0 dislikes
Posted by KK Gallon on 02/17/2015 at 7:24 AM

Re: “Three questions with chef Jay Pierce of soon-to-open ROCKSalt

# Co-sign Eugene "Great Chefs Love Great Food with Great People". I am Kendall Gallon and had the privilege of working with Chef Jay at Emerils Orlando and the one thing we did was have fun doing what we love to do make Great Food. This guy has so much knowledge and loves to share it. That's what it's all about passing the torch for others to enjoy it. I wish you all the best in your new chapter of food. "Food It's What We Do" you can have that for your first shirt lol. Have fun KG

1 like, 0 dislikes
Posted by KK Gallon on 02/17/2015 at 7:24 AM

Re: “NoDa's must-have late-night hot dog

Yes Jessica he is still around you can find him in front of SNUG Harbor 1228 Gordon St, Charlotte, NC 28205 on Mondays & Thursdays

1 like, 0 dislikes
Posted by Ace Ahmed on 02/12/2015 at 1:07 AM

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