tag:blogger.com,1999:blog-45169929210012772122023-11-16T05:17:18.727-05:00www. Lake Norman Foodie .comThe original (and maybe only) blog that focuses on the restaurants and foods of the Lake Norman Area. I discreetly visit area restaurants and post my own unbiased reviews. I hope you enjoy. Bon Appetit!Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.comBlogger405125tag:blogger.com,1999:blog-4516992921001277212.post-27260977770302642332021-02-04T21:24:00.004-05:002021-02-04T21:24:30.741-05:00How to Bake Crispy Chicken Wings<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSwaP8lJuVJJZPub8szZmqdzT2rLGKma3rWl47MQbc29phkop8gILhKEp_tim0qOVTqwPWDWVMr3-Nh9Ul6AdzHWosQNQnIomzUFbaR0yDzK044ajtI8z7WH7dOC_RtPvMnsmRo3Jyvo/s2048/IMG_5255.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSwaP8lJuVJJZPub8szZmqdzT2rLGKma3rWl47MQbc29phkop8gILhKEp_tim0qOVTqwPWDWVMr3-Nh9Ul6AdzHWosQNQnIomzUFbaR0yDzK044ajtI8z7WH7dOC_RtPvMnsmRo3Jyvo/w244-h183/IMG_5255.jpg" width="244" /></a></div> Lately, I've been in the mood for chicken wings. But, as you know with the pandemic, going into bars or restaurants can be -- tricky. Also, honestly, I don't want to be in an enclosed room next to others. So, I did what I've been doing all pandemic long. I learned to make them. :)<p></p><p>However, I've learned that there's a special ingredient to get the skin super crispy while oven-baking your wings -- baking powder. </p><p>You're reading that right, baking powder. There's some chemistry involved, but basically it helps to break-down the fat attached to the skin, helping to remove the moisture and making the wings just as crispy as a deep fryer. Fortunately, the inside of the wings stay very juicy and tender. </p><p>What you'll need:</p><p></p><ul style="text-align: left;"><li>A wire rack</li><li>A cookie sheet/tray</li><li>2 lbs. Raw chicken wings ("Party Wings" are pre-separated wings, and easier to use)</li><li>2 tsp. baking powder<br /></li><li>2 tsp. your favorite chicken seasoning <br /></li><li>Ranch or Blue Cheese dressing for dipping<br /></li><li>Celery or carrots</li></ul><p></p><span><a name='more'></a></span><p>Directions:</p><p></p><ol style="text-align: left;"><li><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHbVfmrfDVj6ZVR3S4G1x4Dut2G-ee2Ygzg2bOlOtyhKaP_AKbenkf1dvog6uD0l4M27jaAnwBUG8Tx0x0GsJ_Q5obw42OK9kt1s_YuOs3GOVioqW3Z79Dy3jC_svsdj8ReVkoAqoWHE/s2048/IMG_5253.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHbVfmrfDVj6ZVR3S4G1x4Dut2G-ee2Ygzg2bOlOtyhKaP_AKbenkf1dvog6uD0l4M27jaAnwBUG8Tx0x0GsJ_Q5obw42OK9kt1s_YuOs3GOVioqW3Z79Dy3jC_svsdj8ReVkoAqoWHE/w192-h144/IMG_5253.jpg" width="192" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Raw wings on paper towel</td></tr></tbody></table>If you have whole wings, separate the wing at the joint. Your hands WILL get dirty, but it's worth it. If you have the "Party Wings" just take them out of the package. Preheat convection oven to 425 degrees.</li><li>Pat-down the raw wings with a paper towel to remove as much moisture as possible.</li><li>Place the wings in a large plastic bag, add the seasoning and baking powder, and shake to evenly distribute.</li><li> Put wings on wire rack that's over a cookie sheet to collect drippings.</li><li>Place wings in oven for 50 minutes, turning every 20 minutes.</li><li>Remove wings from the oven and enjoy!</li><li>Place wings in a bowl and toss with your favorite buffalo sauce. (optional)</li><li>Serve with your favorite veggies and dip.</li></ol><div><br /></div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdGqEZj27NoNgrzZxYZNAQ9-Lh7HEJA4dkfqDvH0yh2j-YJFizqJDyIU-CxzeOATbhhZMncuCKlYXrfn9m-aNfdeWDhfAlXck5pPCyzwvh5CuSESf-r7PDiqpUdmXgsGP9g8qEYCRDs0/s2048/IMG_5254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdGqEZj27NoNgrzZxYZNAQ9-Lh7HEJA4dkfqDvH0yh2j-YJFizqJDyIU-CxzeOATbhhZMncuCKlYXrfn9m-aNfdeWDhfAlXck5pPCyzwvh5CuSESf-r7PDiqpUdmXgsGP9g8qEYCRDs0/s320/IMG_5254.jpg" width="320" /></a></div><br /><p>I used these websites to help me get going: </p><p><a href="https://tastesbetterfromscratch.com/crispy-baked-chicken-wings/" target="_blank">https://tastesbetterfromscratch.com/crispy-baked-chicken-wings/</a></p><p><a href="https://iwashyoudry.com/crispy-oven-baked-chicken-wings/" target="_blank">https://iwashyoudry.com/crispy-oven-baked-chicken-wings/ </a></p><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-89763927061659486812020-06-30T08:47:00.002-04:002020-06-30T08:47:51.185-04:00Recipe: Foodie's Summer Pasta Salad<p style="text-align: left;">Enjoy this recipe for a cold pasta salad during the heat of summer.</p><div><img align="right" border="0" data-original-height="3024" data-original-width="3024" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9ic63K38mDmanNrDbqrZBbyTpGUPnmZQTHakV1A3d5pOYxKaivm0WXtroPsXXrCBdctPnk-xeaPtl0zcki9JYedTH87iyorieWVB1EG1rst9-u2K5pIOHt8dcQ1x58IY9SgAtE77EtA/w205-h205/pasta+salad+final.jpg" width="205" />
</div>
<div>When the heat of summer finally comes, my meal choices get a bit lighter, and where summer meals are concerned, this is one of my favorites. This salad helps to capture the flavors of a backyard garden by incorporating ripe tomatoes and fresh basil. Lastly, to make it a bit more filling, feel free to add some grilled chicken breast!</div>
<div><br /></div>
<h2 style="text-align: left;">What you'll need:</h2>
<div>
<ul style="text-align: left;">
<li>12 ounces favorite pasta (I recommend bowtie, rotelle or penne)</li>
<li>
2 lbs of multicolored tomatoes (I used the small pre-packaged tomatoes,
but heirloom will also work)
</li>
<li>1/4 cup of fresh basil (plus a little extra to garnish)</li>
<li>4 oz chopped fresh mozzarella (1/2 large mozzarella ball)</li>
<li>1 tbsp lemon juice</li>
<li>1 tbsp. olive oil</li>
<li>1/2 cup ricotta</li>
<li>1/4 cup Parmesan (plus extra for topping)</li>
<li>Salt and pepper to taste</li>
</ul>
</div>
<span><a name='more'></a></span>
<h2 style="text-align: left;">Directions:</h2>
<div>1) Boil pot of water and cook pasta to post directions</div><img align="right" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8u3Ws_yX9qDEtp-4t4c0jwP8yCCCYiPQeMm3NaLLUD8tO6RftVqCOLWLOJlrIu0WO_m-YG_O173GAKHb7dZsvZLaC20mswQeAvyVn1Jix1fgTHEfbtNGmL96IDIr4zAt_OwqBEWv8lQ/s320/pasta+salad+ingredients.jpg" /><div>2) Chop tomatoes into 1-2 inch pieces</div>
<div>3) Finely chop basil</div>
<div>4) Dice mozzarella</div>
<div>
5) Gently roast pine-nuts on medium-high skillet. Be careful as they go from
roasted to burned VERY quickly.
</div>
<div>
6) Place cooked pasta into bowl and add tomatoes, basil, lemon juice, olive
oil, pine nuts, ricotta and Parmesan.
</div>
<div>
7) Stir well, and add up-to 1/2 cup luke-warm water to pasta mixture to create
a sauce with the ricotta.
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-32879908961755077272020-06-16T14:45:00.004-04:002020-08-27T20:53:35.039-04:00How to Make Sourdough Bread<div class="separator">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRURdlaeYTp-K-LFBWwjWvb1DiihQ4bhUd8MlnQ4wgh8sWjVXcTapd6fFPpIKqE77sLZG-rd6_l8EA28fqhOQ3RG2tfmSc1Fa9PH-xdh-wLsHDTx3SsjL-IbnbRd-A5e_nSfuyvWeKh4/s3024/Sourdough+Loaf+Final+1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2954" data-original-width="3024" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRURdlaeYTp-K-LFBWwjWvb1DiihQ4bhUd8MlnQ4wgh8sWjVXcTapd6fFPpIKqE77sLZG-rd6_l8EA28fqhOQ3RG2tfmSc1Fa9PH-xdh-wLsHDTx3SsjL-IbnbRd-A5e_nSfuyvWeKh4/w200-h196/Sourdough+Loaf+Final+1.jpg" width="200" /></a></div>
Here are some easy directions for making a delicious and gorgeous loaf of sourdough bread. Do you want to learn how to make sourdough from somebody who isn't a professional? Then you've found the right blog.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<h2>
Why I Started Making Sourdough Bread</h2>
When #COVID first hit, my local store was out of a LOT of things. There were few fruits/veggies. The fresh meat section was empty. Milk was non existent. The bread aisle was decimated, and the baking aisle was COMPLETELY out of Instant Rise Yeast.<br />
<br />
It was at this point that I realized I'd begin working on a Sourdough Starter. It took me a couple of months to try, but after a week, <a href="https://www.lakenormanfoodie.com/2020/05/how-to-make-easy-sourdough-starter.html" target="_blank">I had an active starter that was ready for bread</a>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-nOnwbsWgGaKduS146Ts4JVmSmZu0X7IbYrz9fuBZLukzmNXrsnB8yATB7KOnB7_7E6ubEzezmUoW479fb5xTXNbzU3XBY_N7NKZ-THw3l2Fs_LWIwKMNB8sRsP0sKU1wGSyJh_dg4g/s200/Sourdough+4+Trys.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All Four Attempts</td></tr>
</tbody></table>
<br />
Then the baking learning curve would begin. And as this image shows, it took FOUR attempts and two different recipes before I got something that both looked and tasted delicious.<br />
<br />
<h2>
What You'll Need To Make Sourdough Bread</h2>
<ul>
<li>Two bowls, large and medium for mixing</li>
<li>A large (3-4 quart) oven-safe pot or dutch oven.</li>
<li>3 2/3 cups (518g) Unbleached Flour plus extra for kneading. I recommend a bread flour if possible. But, since my store is STILL out of it 3 months later, All Purpose will do. So far, my best result has been with King Arthur All Purpose Flour. It's got a LOT of protein which makes amazing gluten.</li>
<li>3/4 teaspoons salt (10g)</li>
<li>1 1/2 cups plus 4 teaspoons (356g) water, room temperature</li>
<li>1/3 cup (85g)<a href="https://www.lakenormanfoodie.com/2020/05/how-to-make-easy-sourdough-starter.html" target="_blank"> mature sourdough starter</a></li>
</ul>
Ok, now that you've got all that together, let's start making some bread.<br />
<a name='more'></a><br />
<div>
<h2 style="text-align: left;">
Easy Directions for Making Sourdough Bread</h2>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2Z7MtdSVtAHYkbP01pBiM08rs6wAeMUL-kQO-3Ehr8XWteDWvCVz73tC2QpH-3i6gYRb1Jhei-kdrO3kg1yc7_q14LCPIvVgyQGmj1GMvzjHgBV9Nz1IKRJHyaCZ-lEQvvdQ02qKvJc/s3773/Sourdough+Mixed+1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Mixed Sourdough" border="0" data-original-height="3773" data-original-width="3017" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2Z7MtdSVtAHYkbP01pBiM08rs6wAeMUL-kQO-3Ehr8XWteDWvCVz73tC2QpH-3i6gYRb1Jhei-kdrO3kg1yc7_q14LCPIvVgyQGmj1GMvzjHgBV9Nz1IKRJHyaCZ-lEQvvdQ02qKvJc/w160-h200/Sourdough+Mixed+1.jpg" width="160" /></a>1. Stir flour and salt together in medium bowl. Mix room-temperature water and active starter in large bowl until smooth. Slowly add flour mixture to water mixture and stir, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. It should feel dry and look something like this photo. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.</div>
<div>
<br /></div>
<div>
2. Transfer dough to a lightly floured surface and knead about 15 times, but more if necessary. When I started this, the dough was REALLY sticky and wet. Don't be afraid to add flour as necessary (I added almost 1/4 cup, 30g!) so that you can shape dough into ball by pulling edges into middle. Transfer the dough, seam side down onto a sheet of parchment paper about 11' by 11' that has been brushed with olive oil. Pick-up dough by lifting parchment edges and lower into heavy-bottomed Dutch Oven or an all-metal pot. Cover with plastic wrap. </div>
<div>
</div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img alt="Dough ready to rise" border="0" data-original-height="2712" data-original-width="3024" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNbBuxhtRPL9QD0tkMpBdTDdwtR3uTpWAGYziCEIqfuCzf1sNgL5zb-BCZ4zSic4PM77rs_Z22L_Y26_BIdEIUrrfSvhQP-mCO9L4AKjyDFobps0HuwskP1Dc_tVH0dohWGg-OYPKPPA/w200-h179/Sourdough+going+into+oven+1.jpg" style="margin-left: auto; margin-right: auto;" title="Dough ready to rise" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br /></div>
<div>
3. Adjust oven rack to middle position and place loaf or cake pan in bottom of oven. Place pot on middle rack and pour 3 cups of boiling water into pan below. Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.</div>
<div>
<br /></div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4sJ5G_0ggFKJauVbHHPmRkzfi1TaBpk_fA29FqyMd7INfSz-3AHVnqg5xNnNlI5f_D8Y3q0es9x7A2kPiKLTuFuw7UM8mNL739psKHSaznEEY-2xEuT9bIjukIchCdIu8hvfsrb2qn4/s1925/Sourdough+Brains+1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Partially cooked dough" border="0" data-original-height="1541" data-original-width="1925" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4sJ5G_0ggFKJauVbHHPmRkzfi1TaBpk_fA29FqyMd7INfSz-3AHVnqg5xNnNlI5f_D8Y3q0es9x7A2kPiKLTuFuw7UM8mNL739psKHSaznEEY-2xEuT9bIjukIchCdIu8hvfsrb2qn4/w200-h160/Sourdough+Brains+1.jpg" title="When you remove the lid it looks like brains!" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When you remove the lid<br />
the dough looks like brains!</td></tr>
</tbody></table>
4. Remove pot and water pan from oven; discard plastic from pot. Lightly flour top of dough and, use a sharp knife to make a 1/2 deep cut along the top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).</div>
<div>
<br /></div>
<div>
5. Remove lid and continue to bake 20 - 30 minutes longer until loaf is deep brown and registers 205- 210. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.</div>
<div>
<br /></div>
<div>
6. To make sure that crust is crispy, turn off the oven and crack open the oven. As long as the bread isn't burning, leave it in for 10-20 mins to cure as the oven slowly cools down.</div>
<div>
<br /></div>
<div>
7) When you're done, you'll have something that looks like this!</div>
<div>
<br /></div>
<img border="0" data-original-height="2788" data-original-width="2753" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbG5Uk1iN73wz1sjV2gF4-BWwj3zehn2p9OL2NCnVIGJQ6hBvRVc4GFAf8Mmr-LMYE82gCx3Xa8ZG6oMRx0Sj-G0iJXuqxkM7jLBRdaY42_LmWy6n_2-2xFH3CHjFJqLiOLJeCV-i7_1s/s320/Sourdough+Out+of+Oven+1.jpg" /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLPg_GAVXVrYH5l5YCmTpkFdbHxkk97FyA_IFHUkHW_FUCB8Yk4eOwJXlTUXda81_a_g9JqSWuPu-lnChwxD1lUAhfh6PA5-4l4ykQ2AoddGAxJziNBQh1PhNcrngsaXj0NaYTPjNfD4/s3631/Sourdough+Crumb+1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1611" data-original-width="3631" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLPg_GAVXVrYH5l5YCmTpkFdbHxkk97FyA_IFHUkHW_FUCB8Yk4eOwJXlTUXda81_a_g9JqSWuPu-lnChwxD1lUAhfh6PA5-4l4ykQ2AoddGAxJziNBQh1PhNcrngsaXj0NaYTPjNfD4/s320/Sourdough+Crumb+1.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
For more information, I used this article for this recipe: <a href="https://www.splendidtable.org/recipes/almost-no-knead-sourdough-bread">https://www.splendidtable.org/recipes/almost-no-knead-sourdough-bread</a> </div>
<div>
<br /></div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-5058974083585425072020-06-08T07:09:00.001-04:002020-06-29T15:09:19.291-04:00What to do With Discarded Sourdough Starter<div class="separator">
</div>
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img alt="Fried sourdough starter." border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFzEpRgreRN1B9DXdnOYGxXle3a35wf-T-0BtyW2QB8xTjk11YYsiQvXHIVNmd4ov9KgyeLRhslyWfpqom_zs7nEHj3h4eecQmABwjI1VN46_5LveDTtkSeG9b8hAug73vc8q27AmKMM/w150-h200/Sourdough+starter+fried.jpg" title="Fried sourdough starter." width="150" /></div>
<div class="separator">
<br /></div>
In my previous blog post I discussed making a sourdough starter. And when you make and keep maintaining a sourdough starter, you'll have to discard a LOT of it. Literally pouring potential bread down the drain. 😭<br />
<br />
If you're like me, you find this very wasteful.<br />
<br />
So, what should you do with all that discarded dough? Here's my answer: fry it up!<br />
<div>
<br /></div>
<br />
<a name='more'></a><br />
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7Ayf81A796mvQpM-dueUITZjbCAKMqOTYxB7d05k7txtYNbxr3IOHY7c4MxnUepC1eEZHaOtWs9WZqThlkXvw-I9glJDDTXB7lJW6zflo7CaRfBwL5MFD55ZofdyrcpQ9ny2uicBWtM/s4032/sourdough+starter+ready.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7Ayf81A796mvQpM-dueUITZjbCAKMqOTYxB7d05k7txtYNbxr3IOHY7c4MxnUepC1eEZHaOtWs9WZqThlkXvw-I9glJDDTXB7lJW6zflo7CaRfBwL5MFD55ZofdyrcpQ9ny2uicBWtM/w154-h205/sourdough+starter+ready.jpg" width="154" /></a>All you need to do is take your mature and active starter, which will now be doubling ever 12 hours, and pour it into a pre-heated frying pan (medium-high heat) with olive oil. I've made them about the size of a large pancake. Once it's in the pan. feel free to sprinkle something delicious into the wet part of the dough. I used some garlic seasoning, but something like chopped green onions, or even ham (or all three!) would be delicious.</div>
<div>
<br /></div>
<div>
After it's about 1/2 way cooked, flip it over (like a pancake). Once it's cooked through, flip it onto a plate. I dipped it into olive oil. But butter, or even soy sauce, would work too (depending upon what flavors you're trying for.)<br />
<script async="" src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
<ins class="adsbygoogle" data-ad-client="ca-pub-1603651072038580" data-ad-format="fluid" data-ad-layout="in-article" data-ad-slot="1601039552" style="display: block; text-align: center;"></ins><script>
(adsbygoogle = window.adsbygoogle || []).push({});
</script>
<br /></div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-34732905300444772062020-05-29T14:38:00.007-04:002020-06-17T09:39:02.726-04:00How to Make an Easy Sourdough Starter<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumtr-zRdxook_vlRtuhuy97hJuCzCzG3JtR2XPcZMMqjYil5d9gB-43NGFZphTbwQqFNQPXoKjLNG45_NvArVZzrIV0cbyx15glrbd6ObQU7QRXVk1iCnI7DbCxGI5IzJNAfbOZnEIW0/s1600/IMG_4260.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumtr-zRdxook_vlRtuhuy97hJuCzCzG3JtR2XPcZMMqjYil5d9gB-43NGFZphTbwQqFNQPXoKjLNG45_NvArVZzrIV0cbyx15glrbd6ObQU7QRXVk1iCnI7DbCxGI5IzJNAfbOZnEIW0/s200/IMG_4260.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Sourdough Starter.<br />
Named Stanley. :)</td></tr>
</tbody></table>
Twice during quarantine I ran out of bread. Since I was trying to minimize my visits to the store, I was able to use instant yeast to make some bread and hamburger rolls. But as I tried to purchase more yeast, I realized that the stores were completely out.<br />
<br />
So, what does a Foodie do when confronted with this dilemma? The only obvious answer was to make my own sourdough starter, of course!<br />
<br />
Here's the deal, a sourdough starter has a LOT natural yeast in it -- that's how you get the bread to rise. Fortunately, yeast is everywhere -- it's even in the flour we cook with and the air we breathe! But to get a starter going, you need to get all that yeast concentrated into one place. And to do that you'll need about a week (or more), and a lot of flour, which is the food for your yeast.<br />
<br />
<b>What you'll need:</b><br />
<b>Flour:</b> Try for unbleached bread flour. If you can't find any, just get unbleached all-purpose flour. The unbleached flour options have more naturally occurring yeast.<br />
<b>Water:</b> Cold/luke-warm tap-water will be fine. But chlorine free/pure water is best.<br />
<b>A container</b>: I recommend a .75 liter glass container. You can purchase one, but I'm using one from a pasta sauce that I bought at the store.<br />
<div>
<b>A Name</b>: My sourdough starter is named Stanley.<br />
<br />
Continue for directions<br />
<br />
<a name='more'></a><br />
<br />
<b>Day 1:</b> Combine 1/2 cup water with 1 cup flour in your glass container. Stir well so there are no clumps of flour. Cover the container lightly (i place my screw-cap on top, but not tightened) Store in an area that's out of direct heat or light. Mine is in a corner of my kitchen counter.<br />
<br />
<b>Day 2: </b>You may, or may not, see some bubbling (I did). Keep 1/2 cup of your starter. Discard the rest (You'll be pouring a LOT of your starter down the drain -- literally!). Put the 1/2 cup of starter back into your container and add 1/2 cup water and 1 cup flour and stir thoroughly. Stirring in the water and flower is feeding your yeast.<br />
<br />
<b>Day 3: </b>Now continue discarding all but 1/2 cup of starter and the feedings of 1/2 cup water and 1 cup flour (always stir) but at 12 hour intervals (or as close as possible). I did mine in the morning and evening, about 8 a.m. and 8 p.m.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy65pX8XWYz7Kp5FSyobNntVsa519r9LwwikBRZ5oVsvO381kTJudqRKuG5eITz9_6zzQcnHXurCBUCP3ZH4JGy1VjUL61o6E_XAS6MGAN08suAd-IEoRlob9P59x6APnCxdjwrioKelI/s1600/sourdough+starter+ready.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy65pX8XWYz7Kp5FSyobNntVsa519r9LwwikBRZ5oVsvO381kTJudqRKuG5eITz9_6zzQcnHXurCBUCP3ZH4JGy1VjUL61o6E_XAS6MGAN08suAd-IEoRlob9P59x6APnCxdjwrioKelI/s320/sourdough+starter+ready.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Starter Stanley is ready.<br />
See the black line where it began rising?</td></tr>
</tbody></table>
Continue this for the next several days until it's doubling in size every 12 hours. For me, the process seemed to take forever, with little bubbling. Then suddenly on day 6, it started to rise higher and higher, and by Day 7 it was doubling in size every 12 hours. For some people it takes several days longer.<br />
<br />
Once it doubles in size in 12 hours you've got a starter that can be used to make bread! I'll make another post about that, and what to do with your discarded starter soon.<br />
<br />
But, if you just want to store it for future use, discard all but 1/2 cup, feed again, then refrigerate.</div><div><br /></div><div>Before your next loaf of bread, remove the starter from the fridge about 36 hours before you plan to mix your ingredients, and feed every 12 hours.</div><div>
<div>
<br /></div>
<div>
For more information, here is the link I used to make my Sourdough Starter Stanley: <a href="https://www.kingarthurflour.com/recipes/sourdough-starter-recipe">https://www.kingarthurflour.com/recipes/sourdough-starter-recipe</a> </div>
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-24705988825089269182020-03-20T09:03:00.001-04:002020-03-20T09:05:49.526-04:00Who has the best Lake Norman Pizza? Week 3 Results: <div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Week 3 has come to a close. Here are the results from this week's <a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/lknfoodiepizzacontest?source=feed_text&epa=HASHTAG&__xts__%5B0%5D=68.ARAk7tMrVuDMAEOfS12TI_qBy6G32awFV1hBxgCAkIkflCsfrmVJ45ol4C0MDbmAm0YOR3q5f3FlqWWqujz2iE8rUDyV_Q0OU3eu2e1mR9JyLT2V5ji9HX1DOWdX70XahIpoWtc-nmYeyuAOXV1NcNKg0uR21X6aW2j2B64837Mnlk6E-AuPhLVjslLRePjHKqrKPzrtBUPQb3SFTaZPLH-sIT4go3vFyLIP6X8QhRBHVefz8A4OYWWpEaDT_338M5834QetrtBNXT4LLXJ5d5ob_wkBqdQWNgHZzDy5JN5d3d9psTxIC4aK7S0qg5visn-PKj4tpdby2WMvnmwAvDs2yQ&__tn__=%2ANK-R" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration-line: none;"><span class="_5afx" style="direction: ltr; font-family: inherit;"><span aria-label="hashtag" class="_58cl _5afz" style="color: #365899; font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">LKNFoodiePizzaContest</span></span></a> including Facebook and Twitter votes:</div>
<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
<a href="https://brixxpizza.com/" target="_blank"><span style="color: #385898; font-family: inherit;"><span style="cursor: pointer;">B</span></span>rixx Pizza (Huntersville)</a> : FB: 3 + T: 3 = 6 votes vs.<br />
<a href="https://slicehousepizza.com/" target="_blank"><span style="color: #385898; font-family: inherit;"><span style="cursor: pointer;">S</span></span>lice House Pizza</a>: FB: 17 + T:7 = 24 votes (WINNER!)<br />
And<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /><a href="http://geppetospizza.com/index.html" target="_blank"><span style="color: #385898; font-family: inherit;"><span style="cursor: pointer;">G</span></span>eppettos's Pizza (Denver, NC)</a>: FB: 2 + T: 1 = 3 votes vs.<br /><a href="https://www.joeysfinefood.com/" target="_blank">Joey's Pizza</a>: FB:19 + T: 5 = 24 votes (WINNER!)</span></div>
<div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">
<div style="font-family: inherit; margin-bottom: 6px;">
Next week we'll see <a href="https://www.mamaspizzaexpress.com/" target="_blank">Mama's Pizza Express</a> vs. <a href="https://www.prosciuttos.com/" target="_blank">Proscuitto's</a> and<a href="https://brooklynsouthpizzeria.com/" target="_blank"> Brooklyn South Pizzeria</a> vs. <a href="https://dimaggiospizzeria.com/" target="_blank">DiMaggiosPizzeria</a></div>
<div style="font-family: inherit; margin-bottom: 6px;">
<br /></div>
Voting begins on Monday!<br />
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
Here's the updated bracket.</div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMLkDK3xnKepHn0Zo8oawtxrBG_py8e8woMu97jP1k9dEXyuOTVsF22aklVKyTmGFg0fZ10OtSqh-6smxPmCm07dZEbnU3TMyb7RS1S9um0wjjNgOvtlqavlFMG5UteWQTySSHnBcb1Y/s1600/Best+Pizza+Brackets+2020+Filled+Round+1C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="1053" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMLkDK3xnKepHn0Zo8oawtxrBG_py8e8woMu97jP1k9dEXyuOTVsF22aklVKyTmGFg0fZ10OtSqh-6smxPmCm07dZEbnU3TMyb7RS1S9um0wjjNgOvtlqavlFMG5UteWQTySSHnBcb1Y/s400/Best+Pizza+Brackets+2020+Filled+Round+1C.jpg" width="400" /></a></div>
<div style="font-family: inherit; margin-bottom: 6px; margin-top: 6px;">
<br /></div>
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-55098308134550299182020-03-13T09:14:00.002-04:002020-03-13T09:14:50.189-04:00Week 2 Results are In!Since March Maddness is canceled, this is the ONLY worthwhile March bracket contest!😆 Here are the results from the Week 2 competition including Facebook and Twitter votes:<br />
<br />
Davidson Pizza: FB 12 + T 1 = 13 votes (WINNER) vs<br />
Davino's Pizza: FB 4 + T 1 = 5 votes<br />
<br />
Pie in the Sky: FB 50 + T 18 = 68 votes vs.<br />
Turn 4 Pizza: FB 33 + T 0 = 33 votes (WINNER)<br />
<br />
The updated bracket is below.<br />
<br />
Next week we'll feature <a href="https://brixxpizza.com/locations/charlotte-birkdale/" target="_blank">Brixx Pizza</a> vs. <a href="https://slicehousepizza.com/" target="_blank">Slice House </a>on Monday. Then on Wednesday it will be <a href="http://geppetospizza.com/index.html" target="_blank">Geppetto's Pizza</a> vs. <a href="https://www.joeysfinefood.com/" target="_blank">Joey's Pizza</a><br />
<br />
Don't forget to vote on <a href="https://www.facebook.com/lakenormanfoodie/">https://www.facebook.com/lakenormanfoodie/</a> and <a href="https://twitter.com/lknfoodie">https://twitter.com/lknfoodie</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttTsQhv9TLAd0FkS6_BkTwomwcfQYAaRWMbYJxYCTF-kfUXI5x-ipD-Yo4UG_zIPeeRz5zmgTDWNPN1PrPlhZU45mOCzbjff4cTyrX2e0vou9-99TQUJg4f-JFDeohQ6MsCUfOB47aiY/s1600/Best+Pizza+Brackets+2020+Filled+Round+1B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="1053" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttTsQhv9TLAd0FkS6_BkTwomwcfQYAaRWMbYJxYCTF-kfUXI5x-ipD-Yo4UG_zIPeeRz5zmgTDWNPN1PrPlhZU45mOCzbjff4cTyrX2e0vou9-99TQUJg4f-JFDeohQ6MsCUfOB47aiY/s400/Best+Pizza+Brackets+2020+Filled+Round+1B.jpg" width="400" /></a></div>
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-30878535928496077012020-03-06T09:33:00.000-05:002020-03-06T09:35:49.206-05:00The First Results Are In!!Here are the results from this week's competition including Facebook and Twitter votes:<br />
Pellegrino's Trattoria FB 28 + T 41 = 69 votes (WINNER) vs<br />
Sebastiano's FB 3 = T 10 = 13 votes<br />
<br />
Brooklyn Boys FB 8 + T 6 = 14 votes vs.<br />
Tony's Big Pizza FB 14 + T 3 = 17 votes (WINNER)<br />
<br />
The updated bracket is below.<br />
<br />
Next week we'll feature Davidson Pizza Company vs. Davinos pizza on Monday. Then on Wednesday it will be Pie In The Sky Pizza vs. Turn 4 Pizza.<br />
<br />
Don't forget to vote on <a href="https://www.facebook.com/lakenormanfoodie/">https://www.facebook.com/lakenormanfoodie/</a> and <a href="https://twitter.com/lknfoodie">https://twitter.com/lknfoodie</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKGJRV2kV0Wopjy-swUF4s0j8pYBsgMzOM7IwkNpC7S8wAMogHdHMer5Kx0TcfKYARVyaFV8JJt0iiPM-fVtE-D_btXdKpteUSk1M0FMNJozEcmMwC98jBa4fxjELOPP4lIC0QwTRzsQ/s1600/Best+Pizza+Brackets+2020+Filled+Round+1A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="1053" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKGJRV2kV0Wopjy-swUF4s0j8pYBsgMzOM7IwkNpC7S8wAMogHdHMer5Kx0TcfKYARVyaFV8JJt0iiPM-fVtE-D_btXdKpteUSk1M0FMNJozEcmMwC98jBa4fxjELOPP4lIC0QwTRzsQ/s400/Best+Pizza+Brackets+2020+Filled+Round+1A.jpg" width="400" /></a></div>
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-42963095017045337832020-02-28T15:16:00.003-05:002020-02-28T15:35:52.296-05:00Who Makes the Best Pizza of Lake Norman?<span style="font-family: "arial" , "helvetica" , sans-serif;">From Troutman to Hunterville to Denver, we have a LOT of options for pizza. But, have you ever wondered which is the best? Well to try to answer that question, and to have a bit of fun, I've put together some brackets to help us answer that question. </span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">And here's the best part. YOU will decide the winner, via polls I'll set-up on <a href="https://www.facebook.com/lakenormanfoodie/" target="_blank">Facebook:</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.facebook.com/lakenormanfoodie/" target="_blank">@lakenormanfoodie</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.facebook.com/lakenormanfoodie/" target="_blank"> </a>and <a href="https://twitter.com/lknfoodie" target="_blank">Twitter: @lknfoodie</a>. Voting will begin on my Facebook and Twitter pages on Monday March 2. Vote as often as you can. On Monday and Wednesday a head-to-head matchup will be listed. Totals and winners will be announced the following Friday.</span></div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPAXdUjr9b8uFRRoGXFqCjYfmSM5eRwcE50Djw_Y8DBoOZA0eNQKhzOB_-ZQeHm_PL3gnLdlFZACGFu9MagNLJOdqePunSd5ZkA93AKFkZdzYmPKxh4OWN2xkxJ3-fbvazvzFEi0bpMk/s1600/Best+Pizza+Brackets+2020+Filled+Week+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="765" data-original-width="1053" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPAXdUjr9b8uFRRoGXFqCjYfmSM5eRwcE50Djw_Y8DBoOZA0eNQKhzOB_-ZQeHm_PL3gnLdlFZACGFu9MagNLJOdqePunSd5ZkA93AKFkZdzYmPKxh4OWN2xkxJ3-fbvazvzFEi0bpMk/s400/Best+Pizza+Brackets+2020+Filled+Week+00.jpg" width="400" /></span></a></div>
<div>
<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I've *tried* to keep large chains off of the list. Also, I wasn't able to include every restaurant I wanted. In fact, finding a bracket that worked with the number of restaurants was a bit of a challenge. Also, you may notice that Matt's Chicago Dog in Cornelius makes an appearance. This is because they serve a Chicago Deep Dish pizza -- not easily found in our area. Lastly, I've tried to keep restaurants from the same area in the same bracket regions. But I definitely needed to move some around to make this thing work. So, if you have a pizza restaurant that you'd like added for next year, leave a comment below.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i>**DISCLAIMER -- I will conduct this as fairly as possible, but if for some reason I need to intercede, I will at my discretion.** </i></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The restaurants listed above include</span></div>
<div>
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254"></span><br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254"><span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Troutman:</b></span></span></div>
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254">
</span>
<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254"><span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Pelligrino's Trattoria </span></span></div>
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254">
</span><br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254"><span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Mooresville: </b> </span></span></div>
<span id="docs-internal-guid-f3015c8c-7fff-ac02-30cb-7dfc4b777254">
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Alino’s Pizzeria </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Brooklyn Boys</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Davinos </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Johnny Brusco’s</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Novanta 90 Pizzeria Napoletana</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Pie In The Sky</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Salty Caper </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Sebastiano's Pizzeria </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Turn 4 Pizza </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Tony’s Pizza</span></div>
<br /><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Davidson:</b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Davidson Pizza Company </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Dimaggio's Pizzeria</span></div>
<br /><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Cornelius:</b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Brooklyn South </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Mama’s Pizza Express </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Matt’s Chicago Dog</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Proscuitto’s </span></div>
<br /><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Huntersville:</b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Brixx </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Hawthornes</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Slice House </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Taste of Buffalo Pizzeria </span></div>
<br /><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Denver:</b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Geppetto’s </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Giovanni’s Pizza and Pasta</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Joey’s Food and Pizza</span></div>
<div>
<span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
</span></div>
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-76018464546573955242020-01-23T15:30:00.000-05:002020-02-05T08:50:52.177-05:00Carolina Pie Company<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nbG2BJ9W1tPqlypdhA_IiQKYFPC8Hydn3DOyNrXgos4-wEylmgs2CrbdTH0IhBv3o78RXK6Qll814bWYSi_yC-ed97jujEMwdmjEntSkcK7iRe5wroXxM0hHSBYXaboMhX6_n0pFAUU/s1600/Carolina+Pie+Company+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nbG2BJ9W1tPqlypdhA_IiQKYFPC8Hydn3DOyNrXgos4-wEylmgs2CrbdTH0IhBv3o78RXK6Qll814bWYSi_yC-ed97jujEMwdmjEntSkcK7iRe5wroXxM0hHSBYXaboMhX6_n0pFAUU/s320/Carolina+Pie+Company+1.jpg" width="240" /></a>When I told my friend that my family and I were moving from Huntersville to Mooresville, he said "There's this pie place you've gotta check out..." I may have blacked-out at that point, because I don't remember anything else he said after that. A PIE PLACE?!?! Seriously?<br />
<br />
As it turned out, that "Pie Place" is actually the Carolina Pie Company. And, as luck would have it, it's just a couple of minutes from my home -- which makes it a very dangerous location for my waist-line, indeed.<br />
<br />
The Carolina Pie Company isn't easy to find. It's around a corner of a non-descript strip-mall. And it's toward the back, next to a side-exit of a salon. Aside from the green and white awning, it doesn't look like much from the outside. I mean, how can such a plain outside contain so much yummyness? But trust me, this place has amazing stuff.<br />
<br />
Once you get inside, you can tell it's a legit bakery. There are trays, racks, stainless steel tables, and the sight & smell of freshly baked pies. Often the pies are still cooling, so they haven't been boxed-up yet.<br />
<br />
Click "Read More" for the full review:<br />
<br />
<a name='more'></a><br />
<br />
<br />
There are a LOT of different pies that they make, and on any given day, the selections might change. But there are many options that seem to be consistently made. And yesterday, my wife and I decided to have one of our favorites: Bumbleberry Pie.<br />
<br />
I had never had Bumbleberry Pie until I visited the Carolina Pie Company about 2 yrs ago. It's your standard berry pie, but made with strawberry, blueberry, blackberry and raspberry. As you bite into the pie, you can see and taste these whole berries (the strawberries appear to be sliced in half). But all together, they have an amazing taste. And then combine that melody of flavors with the buttery flaky crust that tastes like it comes from your grandmother's kitchen, and you've got a combination that will make you want to eat the ENTIRE pie yourself.<br />
<br />
So, if you're looking for a pie, whether it's for the holidays or just a treat for yourself, I strongly recommend you visit the Carolina Pie Company. Your taste-buds will thank you.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiYqlzSbMnXgzOjPbFrnEoFo3VKo9apY_c3fzpRW44ETJ9hTvF_0OMKi7rKXhnWdVVQQduWJeRu1L9Wy8vH0r97mhmy1Ygj-VsUA5IgRPnZfURbFFoKGQITvlZvGACZEvlRY1njQNf2c/s1600/Carolina+Pie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="701" data-original-width="860" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiYqlzSbMnXgzOjPbFrnEoFo3VKo9apY_c3fzpRW44ETJ9hTvF_0OMKi7rKXhnWdVVQQduWJeRu1L9Wy8vH0r97mhmy1Ygj-VsUA5IgRPnZfURbFFoKGQITvlZvGACZEvlRY1njQNf2c/s200/Carolina+Pie.jpg" width="200" /></a><b>Score:</b><br />
Atmosphere: N/A (there's nowhere to sit)<br />
Food: 5/5<br />
Service: 4.5/5<br />
<span style="color: red;"><b>Total: 9.5/10</b></span><br />
<br />
<b>Price</b>: $$$<br />
One pie, with tax is just over $20.<br />
<br />
<b>Conclusion</b>: Amazing pies baked daily. Often the inventory is limited or gone by the end of the day. So, get there before it's gone. Or, better yet, call ahead and have them reserve one for you. I visit far more than I should.<br />
<br />
<b>Restaurant Info:</b><br />
Carolina Pie Company<br />
136 Stutts Rd<br />
Mooresville, NC 28117<br />
704-660-5200<br />
<br />
Carolina Pie Company Menu: <a href="https://www.carolinapie.com/our-menu/">https://www.carolinapie.com/our-menu/</a> (It's extensive!)<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlRG4NpkbmuYKOphBdK5s0-df7bkS8XS3GKIuO7lMyndAd5jeSBJDzC0QNTTNSq6z2jIRz16B1rbKELOdeJ1sPlSyba2ihNtaTo79eDK_W7mZO6qUgkqRv7wltN_odvlbcHWahvEKVQs/s1600/Carolina+Pie+Company+2.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlRG4NpkbmuYKOphBdK5s0-df7bkS8XS3GKIuO7lMyndAd5jeSBJDzC0QNTTNSq6z2jIRz16B1rbKELOdeJ1sPlSyba2ihNtaTo79eDK_W7mZO6qUgkqRv7wltN_odvlbcHWahvEKVQs/s320/Carolina+Pie+Company+2.jpg" width="240" /></a></div>
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-27235640855264208412020-01-23T12:29:00.001-05:002020-02-05T08:49:17.479-05:00Sausage Broccoli Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9GtYgLtl_hzKlIHGWMB4fJWHSeZ8B15ewx4J9gmCLDTg8QTQTfJgsT_LyK_WsRtLu0KQZ_pgJqPv3dg9KgH0jjZCVL5sBt6d35MuHs6w3EfYSx2EJGeXnrFXNM_0WqEa1lcL1vrU2Jk/s1600/281F1ECF-0714-4B32-9C93-69A712E7AACC.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9GtYgLtl_hzKlIHGWMB4fJWHSeZ8B15ewx4J9gmCLDTg8QTQTfJgsT_LyK_WsRtLu0KQZ_pgJqPv3dg9KgH0jjZCVL5sBt6d35MuHs6w3EfYSx2EJGeXnrFXNM_0WqEa1lcL1vrU2Jk/s200/281F1ECF-0714-4B32-9C93-69A712E7AACC.jpeg" width="150" /></a>This recipe is one of my favorites to make. Not only is it VERY tasty, but it's relatively quick, and only needs one skillet and one pot which results in minimal clean-up. And lastly, my daughter likes it -- so, it's at the top of my list.<br />
<br />
The sausage adds some spice and makes it filling, while the broccoli and roasted red peppers give it a healthier feel. In addition, the Pecorino Romano gives it a salty and cheesy kick that makes you want to stuff your face. :)<br />
<br />
I first ran across it in the America's Test Kitchen Family Cookbook. And after the first bite, it became a favorite of ours. If you want to turn it into a more relaxed weekend meal, I highly recommend that you serve it with a bottle of Pino Noir, and some warm bread to dip in olive oil.<br />
<br />
Click "Read More" for the ingredients and directions..<br />
<br />
<a name='more'></a><br />
<br />
<b>Ingredients:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b></b></div>
<br />
1 lb mild Italian sausage (If using links, remove the casings)<br />
1 large jar of roasted red peppers (16 oz)<br />
4 garlic cloves<br />
1 bunch of broccoli<br />
1 Cup water<br />
.75 lbs pasta (orecchiette, shells, or risotto)<br />
1 cup grated Pecorino Romano cheese<br />
2 tablespoons olive oil<br />
<br />
<b>Directions:</b><br />
1) Bring 4 quarts of water to a boil, add pasta and cook for appropriate time.<br />
2) Add 1 tablespoon of oil and sausage to a large skillet, and cook over medium-high heat. Brown and break the sausage into small pieces.<br />
3) Rinse and chop the roasted red-pepper. Then add the red pepper and garlic into the skillet. Reduce heat to medium.<br />
4) Cut florets off of broccoli and chop into 1 inch pieces.<br />
5) Add water to sausage mixture, add broccoli then cover and cook until tender about 5 minutes.<br />
6) Drain the cooked pasta, and add to sausage mixture, add remaining tablespoon of olive oil. Stir thoroughly.<br />
7) Add the Pecorino Romano and stir again.<br />
8) Serve in a bowl and enjoy hearing your loved-ones make "Nom-Nom" sounds.<br />
<br />
<br />
<br />
<br />
<script type="text/javascript">
amzn_assoc_placement = "adunit0";
amzn_assoc_search_bar = "true";
amzn_assoc_tracking_id = "lakenormanfoo-20";
amzn_assoc_ad_mode = "manual";
amzn_assoc_ad_type = "smart";
amzn_assoc_marketplace = "amazon";
amzn_assoc_region = "US";
amzn_assoc_title = "My Amazon Picks";
amzn_assoc_linkid = "b9967c6aec4d5ccbdebbec24019f6f7e";
amzn_assoc_asins = "B000H8BEDC,B07TGKWCGB,B004XDMS3C,B07GNR3B4H";
</script>
<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-32462703267234693262020-01-04T15:35:00.001-05:002020-01-08T11:15:47.872-05:00Novanta PizzeriaI began this blog because I went to an Italian restaurant that had good reviews, but the food was TERRIBLE. Over the years, the food scene in the Lake Norman area has improved dramatically, but finding nearby Italian food that's consistently awesome has always been a bit of a challenge.<br />
<div>
<br /></div>
<div>
Geppetto's in Denver wasn't really high-end, but it was consistently good AND they delivered to my house (always important when you have a young child). Unfortunately, now it's too far away for me since I moved up to Mooresville. The food at Il Bosco in Davidson is absolutely wonderful. But every time I've been there, the attitude has been too snooty for my taste (i.e. My wife and I were seated outside because I was wearing shorts on a blisteringly-hot summer day.) </div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_DblBzUMTQVop3Kuv2du8dAu7IJG__VNq9bLwKQxjPGaXFnDGZ9sZcMjnS1wLAWoyM0JglGSIwslhyEVHTrWVcSwZgwTkPsEYm3Up0CuMHtjA6lM9rbvXAPL_040A7bozrH51pkfnJw/s1600/Novanta+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Novanta Logo" border="0" data-original-height="175" data-original-width="163" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_DblBzUMTQVop3Kuv2du8dAu7IJG__VNq9bLwKQxjPGaXFnDGZ9sZcMjnS1wLAWoyM0JglGSIwslhyEVHTrWVcSwZgwTkPsEYm3Up0CuMHtjA6lM9rbvXAPL_040A7bozrH51pkfnJw/s200/Novanta+logo.jpg" title="" width="186" /></a>So, on one of the few evenings that my wife and I had a bit of time to ourselves, we took the short drive over to Langtree and visited Novanta Pizzeria.</div>
<div>
<br /></div>
<div>
Once you enter you can immediately see their two wood-fired pizza ovens, which look very similar to the ones at Alino's in Mooresville. The main dining area has a cozy feeling. Along with the exposed brick and wood, there is a long bench with throw pillows that serves as seating for several tables. Though the rest of the chairs are metal and the floor is polished concrete, it still has a warm feeling.</div>
<div>
<br /></div>
<div>
Unfortunately, we got put in a side room. While nice, the metal chairs and concrete floors gave this side-room a definite cold feeling. Also, since it was winter and there were large windows, it was literally cold.<br />
<br />
Our waitress was great, she knew the menu and was very useful in helping us make our final food decisions. While this is primarily a pizzeria, we decided to go with their other Italian options. Unfortunately, the waitress wasn't very familiar with the wines and was unable to guide our Chianti choice -- which turned out to be delicious.<br />
<br />
<a name='more'></a><br />
<br />
For our appetizer we chose the Arancini which is described on the menu as "3 rice balls served with an assortment of sauce." This description does NOT do this dish justice -- it was FANTASTIC. It's basically three cheese balls coated with risotto and deep fried. The fried risotto was crunchy while the mozzarella cheese was warm, but not too melty. And each cheese ball was paired with one of the three excellent sauces: meat, marinara, and pesto.<br />
<br />
My wife and I split each Arancini and we were both able to get about 2-3 bites from our half. Cutting through the golden-brown risotto crust revealed the cheese, and while it slowly came out, it wasn't too soft, and with our forks we were able to easily dip each piece into the sauces.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMo4lz7M9B0MrfNKgF8pfUqaLx1PAxSBclidw6a62NvSe17z6Sj3_eFFcVt8cg-A6aiBJLFcMVaYulqkSvD5aNAcnh03wJ08AFmmzAOlkjWug-bSCqJ1SinlBXHM5YhrUIQ3lJuazCt4k/s1600/novanta+chicken+parm.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMo4lz7M9B0MrfNKgF8pfUqaLx1PAxSBclidw6a62NvSe17z6Sj3_eFFcVt8cg-A6aiBJLFcMVaYulqkSvD5aNAcnh03wJ08AFmmzAOlkjWug-bSCqJ1SinlBXHM5YhrUIQ3lJuazCt4k/s320/novanta+chicken+parm.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Chicken Parmigiana</span></td></tr>
</tbody></table>
<br />
For our main course, my wife chose the Pappardelle Bolognese and I went with the Chicken Parmigiana. The Pappardelle was absolutely delicious. Topped with melted cheese, it was a very savory meal. To be honest, I think I preferred it to my meal.<br />
<br />
But, that's not meant to diminish my chicken parm entree, because it was fantastic! The two chicken breasts were huge and pounded flat, then breaded and fried to perfection: a light crisp on the outside and tender inside. My mouth is watering as I write this.<br />
<br />
Both entrees were huge and we had them again for a large and delicious lunch the next day.</div>
<div>
<br /></div>
<div>
<br />
<div>
<strong>Score:</strong><br />
Atmosphere: 3.5/5<br />
Food: 4.5/5<br />
Service: 4/5<br />
<span style="color: red;"><strong>Total: 11.5/15</strong></span><br />
<strong><br /></strong>
<strong>Price: $$$$ </strong><br />
For two people, including entrees, a an appetizer, bottle of wine and tip, this meal was just over $90. It's a bit on the pricey side. I imagine that the pizza offerings would probably be a bit easier on the wallet.<br />
<br />
<strong>Conclusion:</strong> Good restaurant, excellent food! While primarily a pizzeria, their other Italian foods were amazing. Though it cost more than expected, it's definitely worth a return visit.<br />
<br />
<strong>Restaurant Info:</strong><br />
Novanta Pizzeria<br />
120 Langtree Village Dr #102<br />
Mooresville, NC 28117<br />
704-809-1035<br />
<br />
Novanta website: <a href="http://www.90novantapizzeria.com/" target="New">http://www.90novantapizzeria.com/</a><br />
Novanta menu: <a href="http://www.90novantapizzeria.com/menu/#1" target="New">http://www.90novantapizzeria.com/menu/#1</a></div>
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-14103127678545054792019-12-27T11:23:00.001-05:002019-12-27T11:23:08.389-05:00My New Favorite? Caramel Apple Cake with Caramel Topping<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0e5Ii42-ucJwajqoHcLXdGvMn4BOXkPpRibY0wCp4upugvawLsU4gLiAoXiEhzoFsimD2bVSKGRkN1h2Izi0u_BCETbbGfkKiLk_Ky1tKuzvLkCScyGs7b4XcQK43Gh3OGzAHtHBPOA/s1600/caramel+apple+cake.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0e5Ii42-ucJwajqoHcLXdGvMn4BOXkPpRibY0wCp4upugvawLsU4gLiAoXiEhzoFsimD2bVSKGRkN1h2Izi0u_BCETbbGfkKiLk_Ky1tKuzvLkCScyGs7b4XcQK43Gh3OGzAHtHBPOA/s320/caramel+apple+cake.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This cake was as good as gone.</td></tr>
</tbody></table>
For Christmas Dinner, my awesome wife decided to make the Caramel Apple Cake with Caramel Topping from the Lady & Sons: Savannah Country Cookbook. It was our first time making it, and with the oven at peak capacity, we didn't think it would be done in time for dinner.<br />
<br />
It was completed with just minutes to spare, and it was AMAZING.<br />
<br />
Simply put, you make an apple cake with sugar, eggs, oil and flour (no baking soda/powder) and as soon as it comes out of the oven, you smother it in a hot caramel sauce that seeps into the cake, and also creates a layer of carameley (new word) gooey-ness on top. It's consistency is like bread-pudding. But REALLY good.<br />
<br />
If served warm with a scoop of ice-cream, you're looking at a cake that will have EVERYONE making "Nom-Nom" sounds at the dinner table.<br />
<br />
Follow the jump for the recipe and details:<br />
<br />
<a name='more'></a><br />
<br />
<br />
Ingredients:<br />
Cake:<br />
2.5 cups sugar<br />
3 eggs<br />
1.5 cups vegetable oil<br />
3 cups all purpose flour<br />
2 teaspoons vanilla extract<br />
1 cup chopped walnuts<br />
2.5 cups diced apples (I used fresh granny smith)<br />
<br />
Caramel Topping: (please note, I'm listing 2/3 of original topping recipe. It's more than enough)<br />
2 sticks butter<br />
2.33 cups brown sugar<br />
4 tablespoons milk<br />
<br />
Cake Directions:<br />
Preheat oven to 350 degrees. Chop about 2-3 granny smith apples. Cream together sugar, eggs and oil. Add flour and mix together until thoroughly blended. Add vanilla, nuts, and diced apples. Spread into a lightly greased and floured 11 x 9 inch dish. Bake for 45-60 minutes. Once removed from oven, punch holes with knife and pour hot topping over cake. Wait a few minutes and serve with ice cream.<br />
<br />
Topping Directions:<br />
Heat all ingredients together over medium heat. Bring to a boil for 2 minutes and stir constantly. Pour over warm cake.<br />
<br />
Final Directions:<br />
Eat. Then cut another slice, add another scoop of ice cream and eat that serving, too!<br />
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-5625473157911707292016-03-06T14:01:00.002-05:002016-03-06T14:01:40.669-05:00Verde<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatWB5iC9NlxkOV9h0rjTuq6cHVidCNaYzLeSbLFLKHWIUV9xtlT1AbI_gBQ63P8euEtnYyJqcDZyPqru13jH-VrDREHVnphmdfHA88oatHD_w6GJXD6YisDxNPjWrH7pOjLRiscMEDBw/s1600/verde.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatWB5iC9NlxkOV9h0rjTuq6cHVidCNaYzLeSbLFLKHWIUV9xtlT1AbI_gBQ63P8euEtnYyJqcDZyPqru13jH-VrDREHVnphmdfHA88oatHD_w6GJXD6YisDxNPjWrH7pOjLRiscMEDBw/s1600/verde.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatWB5iC9NlxkOV9h0rjTuq6cHVidCNaYzLeSbLFLKHWIUV9xtlT1AbI_gBQ63P8euEtnYyJqcDZyPqru13jH-VrDREHVnphmdfHA88oatHD_w6GJXD6YisDxNPjWrH7pOjLRiscMEDBw/s200/verde.jpg" style="cursor: move;" width="200" /></a>Over a year ago I visited Verde for the first time and I was <br />
absolutely blown away. I've visited several times since then, and have never been disappointed. <br />
<br />
Now, just to get things out in the open, Verde is not just a Mexican restaurant. A sister restaurant of the spectacular Prickly Pear in Mooresville, Verde's website describes it as "Mexican and Latin Fusion." While this is accurate, it doesn't quite do the food justice.<br />
<br />
Their menu has a wide variety of Latin flavors, and the offerings have influences that range from Cuban to Brazilian to Ecuadorian. Yes, they have Mexican food (and it's excellent), but in some ways, it's almost seems like an afterthought as the menu spans a wide variety of differing Latin cuisines.<br />
<br />
With that said, my wife and I were seriously craving some steak fajitas the other day, so we packed-up our toddler (and all of her travel gear) and drove 10 minutes to Verde.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwHRTndzUJFo18i2P0oCCO_3sk4dBHy-jz9P0JnGKVoAb3SDt3vhvGIhbv2_Tah461-Zfqs49i7ZN2QB_2MnZXwtomVY4pLaDfseJ_4o9VeCa7EdXvmjkSJuVPgzBNKvjs_muhaBzCs/s1600/image1+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a name='more'></a>We arrived at 6 p.m., and the place was packed. But, we were able to grab the two remaining tables in the bar area, and placed our order as soon as the waiter appeared. <br />
<br />
Considering the restaurant was so full (they had a group of 20 taking up a large portion of the main dining area), our food didn't take too long to arrive. It took about 15-20 minutes to appear -- just about the time that my daughter's attention span started to wane.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwHRTndzUJFo18i2P0oCCO_3sk4dBHy-jz9P0JnGKVoAb3SDt3vhvGIhbv2_Tah461-Zfqs49i7ZN2QB_2MnZXwtomVY4pLaDfseJ_4o9VeCa7EdXvmjkSJuVPgzBNKvjs_muhaBzCs/s1600/image1+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
The still sizzling steak fajitas arrived, and each came with sides of three tortillas, pio de gallo, black beans, Monterey Jack cheese and sour <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwHRTndzUJFo18i2P0oCCO_3sk4dBHy-jz9P0JnGKVoAb3SDt3vhvGIhbv2_Tah461-Zfqs49i7ZN2QB_2MnZXwtomVY4pLaDfseJ_4o9VeCa7EdXvmjkSJuVPgzBNKvjs_muhaBzCs/s1600/image1+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFwHRTndzUJFo18i2P0oCCO_3sk4dBHy-jz9P0JnGKVoAb3SDt3vhvGIhbv2_Tah461-Zfqs49i7ZN2QB_2MnZXwtomVY4pLaDfseJ_4o9VeCa7EdXvmjkSJuVPgzBNKvjs_muhaBzCs/s320/image1+%25281%2529.JPG" width="320" /></a>cream.<br />
<br />
The steak was seared on the outsides, with the center being slightly pink. In addition the tequila cilantro marinade infused some wonderful flavor to the skirt steak and made it quite tender. Lastly, the steak was served on a bed of grilled peppers and onion<br />
<br />
Everything was delicious, and I almost finished every bite -- despite the generous portions.<br />
<br />
My toddler ordered a cheese quesadilla. The tortilla looks like it was cooked with some oil or butter to make the exterior of the tortillas nice and crunchy. Despite being quite tasty (I had a bite) it was far too large for her (it would have been almost too large for me), and had a LOT of cheese.<br />
<br />
<b>Summary:</b><br />
Some of the best Mexican food in the area, but it's the menu's variety of Latin-inspired dishes that really shines through. The atmosphere is ok and the servers are very attentive. In addition, they make some amazing mojitos and margaritas.<br />
<br />
<b>Score:</b> <br />
Atmosphere: 3/5<br />
Food: 5/5<br />
Service: 4/5<br />
Total: 12/15<br />
<br />
<b>Price:</b> $$$ (fajitas and large margarita will come out to about $25 per person)<br />
<b>Kid Friendly:</b> Yes. Booster seats and children's menu with crayons are available. There are immaculate changing tables in both restrooms.<br />
<br />
Verde Website: <a href="http://www.verdehuntersville.com/">http://www.verdehuntersville.com/</a><br />
Verde Menu: <a href="http://www.verdehuntersville.com/index.php/demo-layouts/dinner-menu">http://www.verdehuntersville.com/index.php/demo-layouts/dinner-menu</a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-9937307633647428372015-10-20T16:24:00.002-04:002015-10-20T16:36:19.088-04:00My New Favorite Beef Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIySqrRXr8khFIXg70S8KEQ4oCC1xJ3DYHJ1ytD4EwHefIefZG3Q61T_wx3YHcf8fCVaxhkyn6hxc6OcLPPRwVeO2JER_YwHxZq4CYTAAv-mo1Xur5YMzrRpDyq4RtgMd96_cGWZ7DIs/s1600/stew.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIySqrRXr8khFIXg70S8KEQ4oCC1xJ3DYHJ1ytD4EwHefIefZG3Q61T_wx3YHcf8fCVaxhkyn6hxc6OcLPPRwVeO2JER_YwHxZq4CYTAAv-mo1Xur5YMzrRpDyq4RtgMd96_cGWZ7DIs/s200/stew.JPG" width="150" /></a>Now that it's getting colder, I recently got out one of my <a href="http://www.lakenormanfoodie.com/2009/03/recipe-friday-beef-stew.html" target="_blank">favorite recipes for beef stew</a>. However, a while ago I realized that it's far too complicated for everyday use. It has a few ingredients that tend to be duplicated (two types of onions), or can just omitted. (Does 1/2 tablespoon tomato paste REALLY add that much flavor to a huge pot?)<br />
<div>
<br /></div>
<div>
So, I've modified it a bit. It's a very easy recipe that serves six. and makes the entire kitchen and house smell delicious. This modified recipe is easier to find ingredients for, it reduces chopping, and, of course, I've added more wine to my original recipe. :)<br />
<br /></div>
<div>
<br /></div>
<div>
<a name='more'></a><br /></div>
<div>
<br /></div>
<div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">Ingredients:</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">2lbs. chuck beef cubed</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1/4 cup flour</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">salt and pepper</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1 tablespoon butter</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1 tablespoon canola (or vegetable) oil</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">2 large carrots</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">2 ribs celery</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1 large white onion</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">3/4 bottle red wine (cabernet sauvignon or merlot)</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">12-14 oz canned chopped tomatoes</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1/2 cup beef broth</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1 Russet Potato</span><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">Directions:</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">1) In a large plastic bag add 1 teaspoon of salt and pepper, and all the flour</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">2) place cubed beef into bag and cover with flour mixture</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">3) in a deep skillet or pot, heat butter and oil over medium-high heat</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">4) shake off flour, and place beef in butter/oil mixture</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">5) brown beef on all sides, and remove from pot</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">6) Add carrot, celery, and onion to pot on medium-high heat until onions have barely started to brown</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">7) Pour in wine, and stir to loosen stuck vegetables</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">8) Add tomatoes and beef broth</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">9) Stir for 5 minutes</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">10) Add browned beef to pot</span></div>
<div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">11) Cook over low heat to simmer for at least 2 hours. Add chopped potato to stew about 1.5 hours before serving.</span></div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-75645691801941742652015-08-04T14:18:00.003-04:002015-08-04T14:28:33.827-04:00Bad Daddy's Burger Bar, August 2015<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObXNXE7BHFwt2J1PeosBp9AM4TPZOoAD9x27qnAFv88HZgtFvhU6toxr15qhta1flgetLln7VVMF8mODeen3h4eTXn4DSjquHrK4JZ_flQkESCqv5iF_lmnSINDkdIK8hSQO-mwfUR5A/s1600/BadDaddyslogo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObXNXE7BHFwt2J1PeosBp9AM4TPZOoAD9x27qnAFv88HZgtFvhU6toxr15qhta1flgetLln7VVMF8mODeen3h4eTXn4DSjquHrK4JZ_flQkESCqv5iF_lmnSINDkdIK8hSQO-mwfUR5A/s200/BadDaddyslogo.jpg" width="200" /></a>Last night I had a hot date. She has curly blonde hair, big blue eyes and uses a high-chair. :)<br />
<br />
For this this Daddy / Daughter date night, I chose Bad Daddy's for four major reasons.<br />
1) The food/service is usually fast<br />
2) The food is delicious.<br />
3) They serve hot dogs -- my daughter LOVES hot dogs.<br />
4) My wife is out of town and I was too lazy to cook.<br />
<br />
Fortunately, it was a Monday night in Birkdale, so there was no line (if you go on a Friday night, you'll probably have to wait). After we were seated, and my daughter was given some crayons, the waitress asked if I'd like something to drink. Being unfamiliar with the beers on tap, I chose my old standby: a bottle of Sam Adams Boston Lager...<br />
<br />
<a name='more'></a><br />
<br />
They were out of Sam Adams Boston Lager! (False advertising!!!)<br />
<br />
Fortunately, they had a Duck-Rabbit Milk Stout, so the meal was saved. :)<br />
<br />
The server came back with my beer, took our orders, and left us to color on the children's menu. As I looked around, I was surprised by the number of televisions. Did you know that there are at least FOUR sports channels? Me neither -- I cut the cable years ago.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2EloZwmgkL3pZUeXlP0E2OexDEbgFojDT1ividcM_SIyJeCNq3rXAi1glTf12CV6cSsNZcGDSArG2XzbLPzlVnEBGN3Gx9hFE5PENUnJMy_ntlgSsUvqFywBjHYPaXG0G0lCIdUgiGc/s1600/bad+daddys+meal.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2EloZwmgkL3pZUeXlP0E2OexDEbgFojDT1ividcM_SIyJeCNq3rXAi1glTf12CV6cSsNZcGDSArG2XzbLPzlVnEBGN3Gx9hFE5PENUnJMy_ntlgSsUvqFywBjHYPaXG0G0lCIdUgiGc/s200/bad+daddys+meal.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot dogs and strawberries<br />
were dipped in ketchup.</td></tr>
</tbody></table>
About 10 minutes after ordering our meal arrived. I used the "Create Your Own Burger" feature and got a burger featuring a 7 oz. beef patty, white cheddar cheese, grilled onions and BUTTERMILK FRIED BACON. Yes, battered and fried bacon is on the menu. I also ordered the sweet potato fries to share with my toddler. My daughter had the hot dog with a side of fruit. It had a nice selection of strawberries, grapes (cut in half!), apples, cantaloupe and some pineapple.<br />
<br />
My burger was so ridiculously large I could barely fit my mouth around it. The lettuce, pickle and tomato were ripe and fresh. The beef patty was cooked perfectly to my medium-well preference. In addition, the grilled onions were very dark, and I'm guessing they were caramelized with some balsamic vinegar.<br />
<br />
Now we get to the buttermilk fried bacon. It was interesting, and tasty, but I don't think I'd get it again. Because of all the crispy batter (which was fried to perfection), I could barely taste the bacon. Don't get me wrong -- it was tasty. Just not the tasty I was hoping for. Next time I want something crispy on by burger, I'll probably get the onion straws.<br />
<br />
<b>Summary:</b><br />
Bad Daddy's consistently has friendly and fast service for a sit-down meal. The burger options are endless, the beer menu is expansive and it's kid friendly if you child likes burgers, hot dogs or anything drowned in ketchup. Definitely recommended if you're craving a burger.<br />
<br />
<b>Score:</b><br />
Atmosphere: 3/5<br />
Food: 4/5<br />
Service: 4/5<br />
Total: 11/15<br />
<br />
<b>Price:</b> $$ (burger, beer, kids meal and tip cost us about $28) about $14 - $16 per person<br />
<b>Kid Friendly:</b> Yes. High chairs, booster seats and children's menu with crayons are available. I don't know if there are changing tables in the rest rooms.<br />
<br />
<i>Restaurant Info:</i><br />
Bad Daddy's Burger Bar<br />
Birkdale Village<br />
8625-A Lindholm Drive<br />
Huntersville, NC 28078<br />
<br />
704-237-4055<br />
<a href="http://baddaddysburgerbar.com/">http://baddaddysburgerbar.com</a><br />
<br />
<i>Hours:</i><br />
Mon. – Wed. 11 a.m. – 11 p.m.<br />
Thurs. – Fri. 11 – 12 a.m.<br />
Sat. 8 – 12 a.m.<br />
Sun. 8 a.m. – 11 p.m.<br />
Breakfast 8 – 11 a.m. Saturday & Sunday<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>V. Tom Gardnerhttp://www.blogger.com/profile/11499713231143366740noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-40118067419291088832015-06-30T14:25:00.001-04:002020-06-29T08:33:46.039-04:00Perfect for Summer! No Churn Ice Cream RecipeLast week I posted a link to <a href="http://www.instructables.com/id/no-churn-ice-cream-recipe/" target="_blank">this article</a> on my <a href="http://www.facebook.com/lakenormanfoodie" target="_blank">Facebook Page</a>. At first I just thought it was interesting. Then I realized that it might be the perfect solution to my dilemma.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVZ5X6pHrVkcgI9sycsFeWWelrGTZkCnGTrYNDxnFYI7agpCg0pXGFZ8zgky1o9gAp1LNQqtYq1y50mlXte4eiRLSrWt6tyGSd3NChflZWw0QWwqAEVLYjA4KnEe9_5Honq21_PR3LKw/s1600/image.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVZ5X6pHrVkcgI9sycsFeWWelrGTZkCnGTrYNDxnFYI7agpCg0pXGFZ8zgky1o9gAp1LNQqtYq1y50mlXte4eiRLSrWt6tyGSd3NChflZWw0QWwqAEVLYjA4KnEe9_5Honq21_PR3LKw/s200/image.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Worst Ice Cream Ever</td></tr>
</tbody></table>
<b>The Dilemma:</b> My wife loves peach ice cream. This is not actually a problem -- I like it too. However, I've had a VERY hard time finding it. So, when I found the Harris Teeter brand Summer Peach ice cream, I thought I was in heaven. Unfortunately, it was the WORST ICE CREAM I EVER HAD. It was icy. It was chalky. It was so bad, I actually stopped eating it and threw it out.<br />
<br />
<b>Solution: </b>When you can't find what you want, you've gotta do it yourself. So, I followed the simple ingredient list (only 3!) and directions. Then I added chopped frozen peaches.<br />
<br />
<b>The Verdict:</b> ABSOLUTE YUM! The ice cream is very smooth and creamy. It is a little soft, and melts a little faster than "real" ice cream. But trust me, it won't be in your bowl long enough to melt.<br />
<br />
<b>Ingredients:</b><br />
2 cups of heavy whipping cream<br />
14 oz can of sweetened condensed milk<br />
2 teaspoons of good vanilla extract<br />
A container for freezing. I used a loaf pan.<br />
<br />
<br />
<a name='more'></a><b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2E_6PlrNmcCeBbsEbe9NqVQb1nvS2PIRdFsB6J3hlRGzxcCO7utzB2p0EqRD9lQ_OyrdkK9D8w0y8c9UuPsV9SeUyNPmmOu669vXZPXPxTBohhqJCN8elz7moKYpcRWH4N_nHdOu-Ttk/s1600/image+%25284%2529.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2E_6PlrNmcCeBbsEbe9NqVQb1nvS2PIRdFsB6J3hlRGzxcCO7utzB2p0EqRD9lQ_OyrdkK9D8w0y8c9UuPsV9SeUyNPmmOu669vXZPXPxTBohhqJCN8elz7moKYpcRWH4N_nHdOu-Ttk/s200/image+%25284%2529.jpeg" width="200" /></a>1) Using an electric mixer, and a large bowl (preferably chilled) make the cream into whipped cream <br />
(don't add any sugar -- that's in the sweetened condensed milk) Make sure the whipped cream has stiff peaks.<br />
<br />
2) In another container mix the sweetened condensed milk and vanilla extract. <i>This is also where I added the chopped peaches. My problem was that the peaches settled towards the bottom of the mixture while freezing. So I recommend taking it out of the freezer every hour and give it a light stir.</i><br />
<i><br /></i>
3) Fold the condensed milk mixture into the whipped cream<br />
<br />
4) Freeze for 4-6 hours, then eat!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju196Nr2345Duw1hfJGkpaHxEHzh0WwF-LNDPknCJAV5-RywQTgTQWtS6IMUupCqibx6kMa-VO7g8SwDw-Z84uhgKMYdfti32W7swxrk8aJqB2i7tO4UzR10hZgmJ_FeDXMRb8v0BDivQ/s1600/icecream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="no churn ice cream, Lake Norman, Foodie, Recipes" border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju196Nr2345Duw1hfJGkpaHxEHzh0WwF-LNDPknCJAV5-RywQTgTQWtS6IMUupCqibx6kMa-VO7g8SwDw-Z84uhgKMYdfti32W7swxrk8aJqB2i7tO4UzR10hZgmJ_FeDXMRb8v0BDivQ/s320/icecream.jpg" title="no churn ice cream" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final (And Delicious) Product</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-33822115427656694602015-06-23T16:04:00.002-04:002015-06-23T16:04:39.229-04:00I'm Baaaack!!!Did you miss me? Yeah, I missed you too, my valued readers. It's good to be back!<br />
<br />
This blog has been on a hiatus the past few years. Work, family and even a brief relocation, contributed to my absence. However, I've been enjoying some of the new(ish) restaurants in the area during the past few weeks, and will soon begin posting reviews of Verde (Huntersville), Kindred and Toast (both in Davidson).<br />
<br />
Over the coming weeks, I'll be bringing everything back up-to-speed, so you can expect restaurant reviews, wine ratings and recipes. Also, now that I'm a dad, you can expect a little more emphasis on the child friendliness of a restaurant. :)<br />
<br />
Do you have any suggestions of new restaurants that I shouldn't miss? Are there some old standards that I need to revisit? Let me know! <br />
<br />
-LKN Foodie<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-67802891926664448102012-09-05T08:00:00.000-04:002012-09-05T10:43:04.980-04:00Recipe of the Week: French Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://steamykitchen.com/wp-content/uploads/2008/06/baking-the-perfect-loaf-of-french-bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://steamykitchen.com/wp-content/uploads/2008/06/baking-the-perfect-loaf-of-french-bread.jpg" width="133" /></a></div>
While growing up, my family wasn't very excited about cooking. But every now and then, the smell of cooking food would permeate every room of the home and send me running into the kitchen. Often, this smell would come from my father making bread. <br />
<br />
He tried various recipes, and at one point even had some sourdough starter taking-up a semi-permanent residence in our refrigerator. But usually the bread had a hard crunchy crust, with a warm soft interior that just called for gobs of butter.<br />
<br />
These memories have stayed with me. And late last year, I found myself trying to bake bread for the first time. It took a few tries before I was happy with the result. After all, getting a crunchy crust on a french bread is hard unless you have a professional-grade oven with steam injectors! But the recipe below resulted in a tasty and tender bread that wasn't overly dense, and it had an almost perfect crust.<br />
<br />
<i>Make perfect bread with a pizza stone like this from Sur La Table.</i><br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.788;sz=200x200;ord=[timestamp]?;lid=41000000000373657;pid=685875;usg=AFHzDLtam0D3jU2o-5xh9jmasnkE43rtoQ;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-685875%252F;pubid=567509;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-685875%2Fgenerated%2FPRO-685875_Default_1_430x430.jpg;width=150;height=150" vspace="0" width="150"></iframe><br />
<br />
First, there are some tips you should be aware of:<br />
<br />
#1) If you want an awesome crunchy crust, steam is your friend. If placing the loaf on a pizza stone, or an upside down cast-iron skillet or baking sheet, you'll want to place 1/2 cup of water in an open oven-safe container (i.e. pie tin) AND throw 1/2 cup of water onto the bottom of the oven once the bread is in the oven. The water thrown into the oven flash-steams, while the water in the container evaporates over time keeping the oven more humid.<br />
<br />
#2) Use a pizza stone, cast iron dutch or an upside-down cast iron skillet.You want something that is thick, retains and radiates heat. If you don’t have one of these, don’t worry, just use a good-quality, thick baking sheet -- upside down<br />
<br />
Click "read more" to get the recipe<br />
<br />
<br />
<a name='more'></a><br />
Full Disclosure: I heavily borrowed from <a href="http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html" target="_blank">this recipe</a>. Some changes include: reducing the amount of ingredients to make only one loaf; increasing the water used to steam in the over; and changing the mixing method for that of a food processor.<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
2 cups bread flour<br />
1 teaspoon active quick rising dry yeast<br />
1 teaspoon salt<br />
3/4 cups warm water<br />
<br />
<br />
<b><u>Directions:</u></b><br />
<br />
<div class="MsoNormal">
1) Place flour, salt and yeast into food processor equipped
with dough / bread blades. With the processor running, pour in warm water
through the feed tube and let process until a dough ball forms – about 30 – 40 seconds.
Let rest for two minutes, and process for 30 seconds longer. Dough should clear
the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of
flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2) Take dough from processor and place onto a clean space (I
use a large, lightly floured cutting board) and knead for about 5 minutes. If it sticks, add flour to the board. <a href="http://www.jansdough.com/Sourdough_Bread/kneadbreaddough.htm">Knead</a>
until the dough is very satiny, smooth, tight and formed into a nice, compact
ball.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3) Place this dough in a large lightly oiled bowl. Turn
dough over so that all sides have a thin coating of oil. Cover with plastic
wrap and set in warm place for 1 1/2 hours to let rest and rise (I use an oven
with the light on). Dough should almost double in size. While once the dough is
done rising, preheat your oven to 450 with the pizza stone inside. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4) After the dough has risen fully, punch dough down and
form back into a ball. Poke your finger on the surface – the dough should give
into the pressure and slowly creep back up.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5) Stretch out the dough until it forms a big rectangle. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6) Fold in the short ends and stretch out again. Take long
ends and fold so they meet in the middle and pinch closed. Then pinch all open
ends shut to seal in gasses.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7) Turn the bread over so that it is seam side down. Cover
the loaf with a damp kitchen towel and let rest to rest on your well-floured cutting board for 30 minutes. After resting, take a sharp paring
knife and make 3-4 diagonal slashes on the surface of the loaf, the deeper and
more diagonal, the more crunchy crust you’ll have. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8) Remove your hot baking stone from hot oven. Slide the loaf
onto stone.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9) Place pie tin with ½ cup water into oven on a lower
shelf. Then get ½ cup water and quickly
pour water onto the bottom of the oven and quickly close the door.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10) Bake 20-25 minutes. Remove and let cool before cutting
into it. But don’t let it cool too much – you’ll want the butter to melt!<o:p></o:p></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-45113442877658931292012-08-22T08:00:00.000-04:002012-08-22T10:17:25.052-04:00Recipe of the Week: Meat Ragu<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1hj5xfjph3Gtc6FxSUGLEzTb3nLXDWMhkzdX_bh9c4k_byb3oausqC7cFBekhifUTBx9boav2vl9a5KAvS2P_JehyA0y6-yYN4dAvafaYzDTgSdfyUveg1wZ1aRqXIOnEhw9-58NgJs/s1600/ragu.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ragu recipe cooking" border="1" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1hj5xfjph3Gtc6FxSUGLEzTb3nLXDWMhkzdX_bh9c4k_byb3oausqC7cFBekhifUTBx9boav2vl9a5KAvS2P_JehyA0y6-yYN4dAvafaYzDTgSdfyUveg1wZ1aRqXIOnEhw9-58NgJs/s200/ragu.JPG" title="" width="115" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ragu and ziti pasta cooking<br />
on stove-top.</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">I've been on an Italian kick lately. Last weekend we made Bolognese. The week before we visited an Italian restaurant. And before that, we visited ANOTHER Italian restaurant. Needless to say, my wife wasn't surprised when I decided to try making a new meat sauce.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The below meat ragu recipe is based on the recipe in the <i>America's Test Kitchen Family Cookbook</i>. I honestly can't say enough good things about this book. When I was learning to cook, a friend recommended it. And it is now the most used, destroyed and beloved cookbook in our kitchen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">This is an awesome cookbook is made by the same people who made the </span></i><span style="font-family: Arial, Helvetica, sans-serif;"><i>America's Test Kitchen Family Cookbook, </i></span><i><span style="font-family: Arial, Helvetica, sans-serif;">mentioned above:</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534699.833;sz=200x200;ord=[timestamp]?;lid=41000000000102709;pid=24895;usg=AFHzDLtcluK15wYoepl2n881avefd28B1w;adurl=http%253A%252F%252Fwww.chefscatalog.com%252Fproduct%252F24895-Americas-Test-Kitchen-Family-Baking-Book.aspx%253Futm_source%253Dgoogle%2526utm_medium%253Dshopping%2526utm_content%253D24895%2526utm_campaign%253DIngram%252520Books%2526gdftrk%253DgdfV23800_a_7c2214_a_7c9504_a_7c27805;pubid=567509;imgsrc=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F500x500%2F24895_500.jpg;width=150;height=150" vspace="0" width="150"></iframe><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This meat ragu came out very hearty with a strong beef flavor. In some ways, it almost tastes like <a href="http://www.lakenormanfoodie.com/2009/03/recipe-friday-beef-stew.html">my favorite beef stew</a>. However, the Pecorino Romano cheese and the Ziti noodles all but made me forget the resemblance. If I were to modify this recipe, I'd try to give it a more Italian flavor by adding oregano, a couple cloves of garlic and more tomatoes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Click Read More for the ingredients and directions.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 lbs. beef short ribs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large white onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dry red wine (I doubled the original recipe's recommendation)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 28oz can diced tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">grated / shredded Pecorino Romano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. Ziti pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Directions:</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1) Season ribs with salt and pepper and brown in large pan for 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2) Remove ribs, pour out most of the fat, and then add the onion.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3) Soften the onion for about 5 minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4) Add the wine to deglaze the pan, about 2 minutes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5) Place ribs back into pan, along with any accumulated juices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6) Pour in tomatoes, stir, cover and slowly simmer for at least 2 hours (I recommend almost 3 hours to get the meat very tender). Occasionally turn the meat and stir.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7) Remove meat from sauce, remove bones, and shred with a fork. Place shredded beef back into uncovered sauce and reduce for about 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8) Stir in Ziti, fill some bowls and serve with Pecorino Romano and a hearty red wine. I suggest a Cabernet.</span><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0tag:blogger.com,1999:blog-4516992921001277212.post-71010331259590536902012-08-20T08:00:00.000-04:002012-08-20T08:00:01.347-04:00Cafe 100About a week ago, on a Saturday morning, my wife and I wanted a big breakfast. But we REALLY didn't want to do any dishes. In addition, we wanted something closer to our house than Davidson or Mooresville. So, we decided to finally try Cafe 100.<br />
<br />
On the former location on Toast, Cafe 100 has never been among my top "must-eats" of the area. I loved the Huntersville location of TOAST, and I really didn't like seeing it go. So I held onto the grudge for as long as possible, but eventually my tummy won the debate, and I found peace with trying this restaurant.<br />
<br />
The inside still looks almost identical to Toast: wood paneling, tables, chairs, counter near the kitchen; it's all still there. However, now there is artwork on the walls (for sale), and some of it is pretty good.
Once we arrived, a waitress told us to grab any seat we wanted. So we chose a table for two against a wall in the back room.<br />
<br />
Shortly thereafter, our waitress asked for our drink orders. We begged for coffee, and it was brought out shortly along with some slices of pound/coffee cake. That was good!<br />
<br />
The coffee was never refilled. That was bad.<br />
<br />
Click "read more" to get the full review and score of Cafe 100<br />
<br />
<a name='more'></a><br />
<br />
Shortly after we got the coffee we placed the order. My wife chose the French Toast topped with bananas, while I went for the SoCal (I'm assuming short for Southern California) omelet. The orders came out quickly.
Her french toast looked, smelled and tasted amazing and the side of bacon was nice and crispy (I snagged a bite or two when she wasn't looking)<br />
<br />
My omelet was big and almost filled the plate. The portion of the plate that wasn't filled with omelet, was filled with home-style potatoes.<br />
<br />
I lied earlier, the omelet wasn't big. It was HUGE! It was filled with asiago cheese, tomatoes, bacon and.... I'll call it guacamole. I was told by my server (unfortunately, the menu contains no description) it would be avocado. And technically, I guess it was. But really, it was guacamole.<br />
<br />
<i>Make a perfect omelet every time with this stainless steel omelet pan from Wolfgang Puck</i><br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.1995;sz=200x200;ord=[timestamp]?;lid=41000000000342669;pid=543217;usg=AFHzDLsytsm0pZPsCxmpKvokul-arL8rrA;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892556408%2526mr%253AtrackingCode%253DB46335FA-D87E-DF11-BC8B-0019B9C043EB%2526mr%253AreferralID%253DNA;pubid=567509;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F543217%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=150;height=200" vspace="0" width="150"></iframe><br />
Which, honestly, I'm almost OK with. After all, I love a good guac!
However, I REALLY don't like being mislead at a restaurant.<br />
<br />
If it's guacamole, say so. But don't tell me it's avocado when it's not. Avocado is only one of several ingredients in guacamole. It's like saying a beef patty is a hamburger. It is, but it REALLY isn't.<br />
<br />
That said, the omelet was good. And though I might not get the SoCal again, I wouldn't hesitate to try another omelet here.
The biggest disappointment at breakfast came with our service. After the food came, we were pretty much ignored, and our coffees got cold, and then empty.<br />
<br />
When eating breakfast at a full-service restaurant, I expect the coffee to be refilled every so often. In our 30 minutes at this restaurant, it wasn't refilled once.<br />
<br />
At first, this wasn't a problem as the coffee mugs are quite large. However, once the mugs were empty (when we were more than half through our meal) we wanted a fill-up. Unfortunately, our server wasn't to be found.
By the time she finally appeared, our meals were completed and we were asking for the check.
<br />
<br />
I almost forgot, my omelet came with toast. Which was OK. However, we both thought the meal was better when the restaurant was actually TOAST.<br />
<br />
Summary: Nice atmosphere and decent food, make this restaurant a staple of local families. However, the bad service and slightly misleading ingredient list make this a memorable visit for all the wrong reasons.<br />
<br />
<b>Score:</b><br />
Atmosphere: 4/5<br />
Food: 3/5<br />
Service: 2/5<br />
<b><span style="color: red;">Total: 9/15</span></b><br />
<br />
Price: $$ (omelets are about $8, and coffee and tip will put ya in the $13 range, per person)<br />
Kid friendly: Yes; kid's menu items are $4.<br />
<br />
<b>Restaurant Info:</b><br />
Cafe 100<br />
100 Huntersville-Concord Road<br />
Huntersville, NC<br />
<br />
704-274-5932<br />
<a href="http://thecafe100.com/" target="_blank">http://thecafe100.com</a><br />
<br />
Hours:<br />
Mon. - Fri., 7 a.m. - 2:30 p.m.<br />
Sat. - Sun., 8 a.m. - 2:30 p.m.<br />
Fri. - Sat., 5 p.m. - 10 p.m. <br />
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0100 Huntersville-Concord Rd, Huntersville, NC 28078, USA35.410676 -80.84216635.4090585 -80.8446335 35.412293500000004 -80.839698500000011tag:blogger.com,1999:blog-4516992921001277212.post-12156147894642106592012-08-08T08:00:00.000-04:002012-08-08T09:02:34.466-04:00Recipe Wednesday: Grilled Cheddar Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatCvKyH3vD3gvaAcfMJsxTZ_kYtO_P97tCF9LgSeW8_ZIb027y-ezqN29c9gZZvxNuPx0OQKvBTovnilP9hxsQeYHfzhZiV3MNYZ-wKlgUll9RheEWLsQpleeb4HRmxPAHtR6jwWdsCg/s1600/eggpepper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatCvKyH3vD3gvaAcfMJsxTZ_kYtO_P97tCF9LgSeW8_ZIb027y-ezqN29c9gZZvxNuPx0OQKvBTovnilP9hxsQeYHfzhZiV3MNYZ-wKlgUll9RheEWLsQpleeb4HRmxPAHtR6jwWdsCg/s200/eggpepper.jpg" width="200" /></a>As you may know, I LOVE grilling over charcoal. The flavors and the aroma of food that's grilled this way just can't be beat. So, when I ran across this article about using a grill to cook eggs, I snapped to attention.<br />
<br />
Just a quick FYI, the eggs in this recipe are more like a quiche. And red bell peppers are used like a pie tin. But that's the beauty of this recipe, by using the pepper, your minimizing your dishes and maximizing your flavor.<br />
<br />
Speaking of maximizing flavor, I added some pre-cooked chorizo to the recipe below. Feel free to add whatever pre-cooked meat you like (bacon, ham, sausage, etc.) or none at all. What's important is that you like it.<br />
<br />
If you're using charcoal or wood, the trick to this recipe will be keeping the temperature on the grill low enough so that you don't destroy the pepper. While keeping the temperature high and consistent enough to thoroughly cook the egg mixture. If you're using a gas grill (ACK!), use a medium-low heat.<br />
<br />
<i>Advertisement: Get a great charcoal grill, at an amazing price, from SamsClub.com</i><br />
<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6695832.630;sz=200x200;ord=[timestamp]?;lid=41000000024781945;pid=sku1937397;usg=AFHzDLsmF23VeRg0rUOJvh22vwFntGpZUg;adurl=http%253A%252F%252Fwww.samsclub.com%252Fsams%252Ftraditional-barrel-charcoal-barbeque-grill%252Fprod2420006.ip%253Fpid%253D_DoubleClick_Affiliates%2526ci_src%253D15781033%2526ci_sku%253Dsku1937397;pubid=567509;imgsrc=http%3A%2F%2Fs7d2.scene7.com%2Fis%2Fimage%2Fsamsclub%2Fs7product%2F0009107541589_A.jpg;width=150;height=150" vspace="0" width="150"></iframe><br />
<br />
Click read more to get the ingredients, directions and wine pairings.<br />
<br />
<a name='more'></a><br />
<br />
<b>Grilled Cheddar-Jalapeno Eggs in Peppers</b><br />
Found at:<b> </b><a href="http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php">http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php</a>.<br />
Serves 3-4<br />
<br />
<b>Ingredients:</b><br />
2 large red bell peppers<br />
6 large eggs<br />
1/4 cup whole milk or cream<br />
1/4 cup + 2 tablespoons shredded sharp cheddar cheese<br />
1/4 cup pre-cooked chorizo<br />
2 tablespoons minced jalapeno peppers<br />
-- Kosher salt and ground black pepper, to taste<br />
<br />
<b>Instructions:</b><br />
1) Light the grill, and once hot, arrange the charcoal so that it's not directly under the area that will be holding the food. Try to keep the heat low enough to cook, but not high enough to thoroughly scorch the peppers. Be prepared to add charcoal of necessary during cooking. If using a gas grill (ACK!) use a medium-low heat.<br />
2) Cut the bell peppers in half lengthwise, making sure that the halves will lay as flat as possible on a grill with the cut sides face up. Using a spoon or sharp paring knife, hollow out the insides, removing the seeds and membrane.<br />
3) In a mixing bowl, whisk the eggs with the milk or cream, cheese, chorizo, jalapeno and salt and pepper to taste.<br />
4) Pour the egg mixture into the pepper shells, leaving at least 1/4- to 1/2-inch of room at the top.<br />
5)Gently place the filled peppers onto the grill or grill pan, and close the top of the grill or cover the pan. Cook until the egg mixture is set and slightly puffy, about 25 minutes. Serve warm.<br />
<br />
<b>Wine Pairing:</b><br />
A dry rosé such as the 2011 La Rochelle Santa Lucia Highlands Pinot Noir Rosé ($24; 12.5% alcohol) will complement the bell pepper.<br />
<br />
<br />
Full disclosure: I found this recipe (which I modified VERY slightly) and accompanying photo at <a href="http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php">http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php</a>. It was written by Amanda Gold, a San Francisco Chronicle staff writer. She can be reached at <a href="mailto:agold@sfchronicle.com">agold@sfchronicle.com</a>.<br />
<br />
<br /><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com2Huntersville, NC, USA35.410694 -80.842850435.307163 -81.0007789 35.514224999999996 -80.6849219tag:blogger.com,1999:blog-4516992921001277212.post-37943233846920007272012-08-06T08:00:00.000-04:002012-08-06T13:11:36.972-04:00Bad Daddy's Burger Bar<a href="http://mallimages.mallfinder.com/Images/Store/BadDaddys.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://mallimages.mallfinder.com/Images/Store/BadDaddys.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;">After reviewing all the new choices in Birkdale, I was left wondering, "What do I feel like eating?" There are just SOOOO many tasty options to try in Birkdale. So, I did what any destiny-defying, independent, alpha-male would do.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I asked my wife.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Surprisingly, she was in the mood for burgers. And off we went to Bad Daddy's.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">We arrived on a Saturday afternoon, just a few minutes after 12 p.m. The place was already packed and I figured that we'd have to wait. Fortunately, there was one table left and we grabbed a seat about half way back, along the window.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Continue reading for the summary, score and restaurant info:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">Bad Daddy's is decorated with an urban/industrial-chic flavor -- there's lots of metal and concrete. Some televisions adorn the walls (but not too many -- like Taco Mac), and the noise level is on the higher side -- but not so much that you need to yell every word..
Not surprisingly, families with children were everywhere and the place has things like a high chairs and a kids menu.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Once we grabbed a seat, we took a look at the menu, and were slightly overwhelmed. Not surprisingly, the menu is loaded with anything that can go between two buns. There's a tuna burger, a chicken burger, a buffalo burger, a black bean burger and, of course, a hamburger.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Advertisement: Get organic and try Organic Prairie Ground Beef: <a href="http://gan.doubleclick.net/gan_click?lid=41000000024781945&pid=sku5804042&adurl=http%3A%2F%2Fwww.samsclub.com%2Fsams%2Forganic-prairie-ground-beef-6-ct-1-lb%2Fprod5380102.ip%3Fpid%3D_DoubleClick_Affiliates%26ci_src%3D15781033%26ci_sku%3Dsku5804042&usg=AFHzDLsqnCTrSs5LkUBLkSFWSLgmGlVN7g&pubid=567509" rel="nofollow">Organic Prairie Ground Beef - 6 ct. - 1 lb. - Organic Meat</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">They have many pre-suggested burgers with a wide variety of toppings: cheeses, veggies, meats, olives and fried onions -- just to name a few. However, one that I didn't try (but desperately wanted to) was the "Buttermilk Fried Bacon." It sounds amazing, but I really didn't want to have a coronary later in the day. So I chose to have a standard bacon cheeseburger <s>because it's healthier</s>. I also ordered a side of sweet potato fries -- which turned out to be a GREAT idea!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z-ihwtmadbxiBZzMGvkdyQDXXvO04uusTmnPzc_AiGfOtVa9W1-G0iP4BcRphLLHZzHgO6mPiGmgfEf7z6QAjofTW8zM7c-GkAe2G5RBBikKJ2S2AK_eAaRO2TTOg2rNvUB6Yh3XdSo/s1600/Baddaddys.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z-ihwtmadbxiBZzMGvkdyQDXXvO04uusTmnPzc_AiGfOtVa9W1-G0iP4BcRphLLHZzHgO6mPiGmgfEf7z6QAjofTW8zM7c-GkAe2G5RBBikKJ2S2AK_eAaRO2TTOg2rNvUB6Yh3XdSo/s200/Baddaddys.JPG" width="200" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">After a relatively short wait, we were brought our burgers. And about a minute later, the fries arrived. I'm guessing they didn't want the burgers to get cold while waiting on the fries. Yeah, the timing was sorta a bummer, but I like the fact that the freshness of the food was the priority.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The bun was lightly toasted, and held a 6 oz hand-pressed beef patty. It was topped with a sharp white cheddar cheese, a couple slices of bacon, lettuce and ripe tomato. The sweet potato fries were pre-salted, and came with a side of Chipotle ranch for the fries, which I requested.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Advertisement: Make your own professional-quality burgers with a top-notch burger press: <a href="http://gan.doubleclick.net/gan_click?lid=41000000000102709&pid=24736-L&adurl=http%3A%2F%2Fwww.chefscatalog.com%2Fproduct%2F24736-Adjust-A-Burger-Press.aspx%3Futm_source%3Dgoogle%26utm_medium%3Dshopping%26utm_content%3D24736-L%26utm_campaign%3DFox%2520Run%26gdftrk%3DgdfV23800_a_7c2214_a_7c9504_a_7c27399&usg=AFHzDLv7oOj7EanjFlkYQ4U1SyNaLEk3CA&pubid=567509" rel="nofollow">Adjust-A-Burger Press - Large</a></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It had been a while since I last had a burger, and this one TOTALLY hit the spot. It was cooked perfectly to my medium-well request with a hot pink center. The toppings were delicious: the bacon was crispy and not too fatty, the lettuce was crisp and the tomatoes were ripe. The bun seemed fresh and had enough substance so that it didn't fall apart while eating the burger. The fries were awesome, crunchy on the outside and tender in the inside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I relished every bite of every bit. Absolutely delicious!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Summary:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Friendly and relatively fast service, combine with endless possibilities of burgers and tasty food that make us want to return again. Definitely recommended if you're craving a burger.</span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Score</span><span style="font-family: Arial, Helvetica, sans-serif;">:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Atmosphere: 3.5/5</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Food: 4/5</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Service: 4/5</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: red;">Total: 11.5/15</span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Price: $$ (burger, soda and tip will put you well into the $14 - $16 per person range)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kid Friendly: Yes. Lots of kids abound. Children's menu is available</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Restaurant Info:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bad Daddy's Burger Bar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Birkdale Village</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8625-A Lindholm Drive</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Huntersville, NC 28078</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">704-237-4055</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://baddaddysburgerbar.com/" target="_blank">http://baddaddysburgerbar.com</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Hours:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mon. </span><span style="font-family: Arial, Helvetica, sans-serif;">–</span><span style="font-family: Arial, Helvetica, sans-serif;"> Wed. 11 a.m. – 11 p.m.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thurs. </span><span style="font-family: Arial, Helvetica, sans-serif;">–</span><span style="font-family: Arial, Helvetica, sans-serif;"> Fri. 11 – 12 a.m.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sat. 8 – 12 a.m.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sun. 8 a.m. – 11 p.m.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Breakfast 8 </span><span style="font-family: Arial, Helvetica, sans-serif;">–</span><span style="font-family: Arial, Helvetica, sans-serif;"> 11 a.m. Saturday & Sunday</span><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com08625 Lindholm Dr, Huntersville, NC 28078, USA35.4463696 -80.879730235.444752599999994 -80.882197699999992 35.4479866 -80.8772627tag:blogger.com,1999:blog-4516992921001277212.post-76600098296558040832012-07-29T16:06:00.002-04:002012-07-30T15:18:08.543-04:00The Birkdale RenaissanceA while ago, I was starting to lose faith in the Birkdale restaurant scene. Several restaurants had closed, and the others had been there for a while. It seemed as if, Birkdale was starting to get stale.<br />
<br />
Sure, there were the nicer restaurants with American fare, Red Rocks and Dressler's, and eeZ has always had great Asian food. Then for quick meals, you had Qdoba (burritos) and JD Rockers (sandwiches). For family friendly pizza, there's Brixx. And if you want to drink like a frat guy while watching a game, there's always Fox & Hound.<br />
<br />
However, this limited choice was leaving me uninspired. After visiting these places time and time again, my taste-buds were starting to get bored.<br />
<br />
Fortunately, things have changed, and in case you haven't noticed, over the past year or so Birkdale undergone a restaurant Renaissance.<br />
<br />
The new kids on the block: Zoe's,Which Which, Baja Soul, Bad Daddy's Burger Bar and Bonefish Grille have all added some much needed flare to the Birkdale menu.<br />
<br />
Zoe's Mediterranean inspired menu offers a healthier menu than most casual fast restaurants. Which Which offers a great sandwich selection that Quizno's (located in the same location) could never match. Baja Soul offers a much nicer atmosphere than Qdoba -- and the food goes FAR beyond burritos. Bad Daddy's offers a wide variety of burger selections, and Bonefish brings a formal(ish) flare while specializing in seafood dishes.<br />
<br />
Between all these restaurants, what am I to do?? Why eat at all of them of course!<br />
<br />
So, what do you think of the Birkdale restaurants? If so, VOTE below! Got a favorite dish? Leave a comment, and let me know!<br />
<br />
Also, I'm trying to get back into writing reviews. So, check back here, or on my <a href="http://www.facebook.com/LakeNormanFoodie" target="_blank">Facebook Page,</a> to see my upcoming reviews.<br />
<br />
Bon Appetit!<br />
<br />
<h2 class='title'>What's your favorite Birkdale Restaurant?</h2>
<iframe allowtransparency='true' frameborder='0' height='320' name='poll-widget1423995935650674540' src='http://www.google.com/reviews/polls/display/1423995935650674540/blogger_template/run_app?txtclr=%23333333&lnkclr=%23992211&chrtclr=%23992211&font=normal+normal+15px+Arial,+Tahoma,+Helvetica,+FreeSans,+sans-serif&hideq=true&purl=http://www.lakenormanfoodie.com/' style='border:none; width:100%;'></iframe><div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com2tag:blogger.com,1999:blog-4516992921001277212.post-41912819966405820942012-02-18T15:25:00.001-05:002012-02-20T14:49:43.201-05:00Valentines Day Reward<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ2UnQuPYVIhggv5EighOHu0re-xfCCv4zL2ossIrCY737vqCYgFF5K7pjpkdgs0dKJP0m90F8EF1Ta1CV2qoD3rJuK1IR_f-05jlVa4v2r7ZmY1IiuUxtqiFv6g7zZiNVDTo2tdyCdU/s640/blogger-image--280397562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ2UnQuPYVIhggv5EighOHu0re-xfCCv4zL2ossIrCY737vqCYgFF5K7pjpkdgs0dKJP0m90F8EF1Ta1CV2qoD3rJuK1IR_f-05jlVa4v2r7ZmY1IiuUxtqiFv6g7zZiNVDTo2tdyCdU/s200/blogger-image--280397562.jpg" width="200" /></a>I just had to post this. It's a photo of my Valentine's Day gift: a bottle of Trefethen Chardonnay and a bottle of Sanford Chardonnay. Trefethen has always been near and dear to my heart, and this 2009 is young enough that a couple of more years of aging will really let it shine (my experience with it usually has shown that it peaks after about 5-7 years).<br />
<br />
However, the Sanford is a 2007. For those of you familiar with the movie Sideways, it's the first winery shown on the screen, and it has some very good stuff. Since this one is a little older, and already at the 5 year mark, I'll probably have this one pretty soon. <br />
<br />
Honestly, I can't wait to open either! It's a win-win situation!<div class="blogger-post-footer"><P>
To see all posts, polls, archives, and other information, please visit the Lake Norman Foodie at <A HREF="http://www.lakenormanfoodie.com" TARGET="_blank">http://www.lakenormanfoodie.com</A>
</P></div>Lake Norman Foodiehttp://www.blogger.com/profile/12308293255975603811noreply@blogger.com0