Big article about Charleston restaurant scene changing
- Thread starter charley
- Start date
I always seem to forget that!!
https://www.nytimes.com/2019/05/07/dining/charleston-restaurants.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
https://www.nytimes.com/2019/05/07/dining/charleston-restaurants.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
https://www.nytimes.com/2019/05/07/dining/charleston-restaurants.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
https://www.nytimes.com/2019/05/07/dining/charleston-restaurants.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
Okay, can someone explain why I can't get this photo to display? I've uploaded it to FK
and the address looks okay. This is what the path looks like:
https://finerkitchens.com/1/wp-content/uploads/swap-photos/hominygrill.jpg
and I pasted it in the Image URL text box.
(I hate feeling this stupid this early in the morning.)
and the address looks okay. This is what the path looks like:
https://finerkitchens.com/1/wp-content/uploads/swap-photos/hominygrill.jpg
and I pasted it in the Image URL text box.
(I hate feeling this stupid this early in the morning.)
the "1" in the url is deprecated
i.e. no longer used. The URL should be this:
https://recipeswap.org/fun/wp-content//uploads/swap-photos/hominygrill.jpg
NOT this:
https://finerkitchens.com/1/wp-content/uploads/swap-photos/hominygrill.jpg
https://recipeswap.org/fun/wp-content/uploads/swap-photos/hominygrill.jpg
i.e. no longer used. The URL should be this:
https://recipeswap.org/fun/wp-content//uploads/swap-photos/hominygrill.jpg
NOT this:
https://finerkitchens.com/1/wp-content/uploads/swap-photos/hominygrill.jpg
https://recipeswap.org/fun/wp-content/uploads/swap-photos/hominygrill.jpg
Have you made any of them?
My first take is that I need to buy a copy of the book! I could easily give any of them a whirl.
I did check the Hominy Grill website and there are a couple of recipes there, and I thought they would be in the book, but the one I would try first was tomato pudding and it's not on this list!
I would like the Shrimp & Grits recipe though.
My first take is that I need to buy a copy of the book! I could easily give any of them a whirl.
I did check the Hominy Grill website and there are a couple of recipes there, and I thought they would be in the book, but the one I would try first was tomato pudding and it's not on this list!
I would like the Shrimp & Grits recipe though.
Okey Doke....I can also mail you a cup of their grits: very coarsely ground.
The owner's brother has a restaurant here in Asheville called Early Girl (like the tomato). They both source their grits from the same place and I buy it from them. (Old Mill of Guildford in Oak Ridge, NC)
When I make them, I use that Italian method of cooking over hot water. It takes 2 hours but they are perfect to my taste. And they freeze well, so one batch goes into me and the other goes into the freezer for when fresh okra and tomatoes are ripe.
Oh, to your question: I've only made the shrimp and grits from the book because I ALWAYS ordered the shrimp & grits when we stopped there for breakfast. Plus I have other recipes that I like for many of their recipes (cornbread, biscuits, pudding, etc).
By the way, I made that recipe for my neighbors who lived forever on St. John's Island (off the coast of Charleston). It passed mustard with them so I was pretty pleased.
Please let me know if you'll be passing through my area with your craft travels. I'd love to see you and hubby again.
The owner's brother has a restaurant here in Asheville called Early Girl (like the tomato). They both source their grits from the same place and I buy it from them. (Old Mill of Guildford in Oak Ridge, NC)
When I make them, I use that Italian method of cooking over hot water. It takes 2 hours but they are perfect to my taste. And they freeze well, so one batch goes into me and the other goes into the freezer for when fresh okra and tomatoes are ripe.
Oh, to your question: I've only made the shrimp and grits from the book because I ALWAYS ordered the shrimp & grits when we stopped there for breakfast. Plus I have other recipes that I like for many of their recipes (cornbread, biscuits, pudding, etc).
By the way, I made that recipe for my neighbors who lived forever on St. John's Island (off the coast of Charleston). It passed mustard with them so I was pretty pleased.
Please let me know if you'll be passing through my area with your craft travels. I'd love to see you and hubby again.
How nice of you!
We have moved since the last time we had any snail-mail communications.
If you email me, I will send my new address. judy at rengin.com
At the moment, we have no plans for a visit to Asheville, but I will certainly keep you in mind when we do wander in that direction.
We have moved since the last time we had any snail-mail communications.
If you email me, I will send my new address. judy at rengin.com
At the moment, we have no plans for a visit to Asheville, but I will certainly keep you in mind when we do wander in that direction.