Former Chinese Restaurant may get a new Restaurant

[CristoRey]

I am sure there is a large contingent looking for "soul food", whatever that is..............

Where in America are you from again? I forget.
It's pretty darn popular once you hit South Carolina heading south down 95 all the way over to Louisiana on interstate 10.

I hope this restaurant does well. Will give me another reason to visit the NC more often.

 

[cavok]

Unless the prices are as cheap as the Chinese restaurant was, I have serious doubts that place will last long.

 

[JD Jones]

I don’t recognize most of those foods, but I’m a Yankee girl. Big hoopla about a soul food restaurant opening near us in South Jersey, I wondered exactly what they’d be serving, now I have an idea. Looking at the list, I can see most of the ingredients are available in DR. Maybe not the pecans (Mr AE would travel for a good pecan pie, his hands-down favorite).

Better than sex. That's how good it can be.

 

[chico bill]

Where in America are you from again? I forget.
It's pretty darn popular once you hit South Carolina heading south down 95 all the way over to Louisiana on interstate 10.

I hope this restaurant does well. Will give me another reason to visit the NC more often.

Yeah but they also eat boiled peanuts in the South - talk about something nasty - uff.
All you boiled peanut lovers do you admit to it?

 

[JD Jones]

Yeah but they also eat boiled peanuts in the South - talk about something nasty - uff.
All you boiled peanut lovers do you admit to it?

I've eaten peanuts with the shell since I was a kid. The shell is better for you than the peanut.

 

[flyinroom]

I've eaten peanuts with the shell since I was a kid. The shell is better for you than the peanut.

Peanuts with the shell?
Are you sure you don't mean the thin brown skin?
You must have the constitution of an ox if you're eating the shell. 🥜
But then again...
I would imagine the fiber content is off the chart.

 

[JD Jones]

Peanuts with the shell?
Are you sure you don't mean the thin brown skin?
You must have the constitution of an ox if you're eating the shell. 🥜
But then again...
I would imagine the fiber content is off the chart.

Try it sometime. I know more than a few who have and liked them even better.

 

[keepcoming]

Sweet potato pie, collard greens, butter beans, black eyed peas, peach cobbler, I may have to make a trip to the NC when it opens. Does the DR offer the produce/products for successful "soul food"/southern cooking? Just curious in case one may want to try some experimenting with cooking it at home.

 

[cavok]

That's the other problem I see for this restaurant and aficionados de "soul food" - getting the ingredients and being able to duplicate the way it tastes back in the US. Just look at how many places can't make a good pizza.

 

[chico bill]

That's the other problem I see for this restaurant and aficionados de "soul food" - getting the ingredients and being able to duplicate the way it tastes back in the US. Just look at how many places can't make a good pizza.

Or hamburgers or spaghetti.

 

[JD Jones]

That's the other problem I see for this restaurant and aficionados de "soul food" - getting the ingredients and being able to duplicate the way it tastes back in the US. Just look at how many places can't make a good pizza.

I believe it's more of a 'buying the cheapest ingredients to make a cheap pizza for the masses" issue than a lack of knowledge of how to make a great pizza.

 

[Tom0910]

Or hamburgers or spaghetti.

I grew up in an Italian neighborhood in the U.S.and have eaten plenty of great Italian pasta. Restaurante Elefante Rosso on Pedro Clisante has some of the best pasta you'll ever eat,the owner is Italian. Their gnocchi in cream sauce is orgasmic.

 

[flyinroom]

At the very heart of soul food is the concept of need.
The most basic ingredients and least expensive cuts of meat treated with the utmost respect.
Low and slow.
Bring out the flavor.
Beans and greens and ham hocks.
Always big pots simmering on the stove top.
And of course a corn bread in the oven.
If somebody really wants to do soul food the availability of ingredients shouldn't be a problem.
What will be their downfall is if they try to get too fancy or too cute and ruin everything.

 

[flyinroom]

No discussion about southern soul food would be complete without sending out an honorable mention for grits.
Grits?
What is a grit anyway?

lol.
My Cousin Vinny
A classic

 

[AlterEgo]

No discussion about southern soul food would be complete without sending out an honorable mention for grits.
Grits?
What is a grit anyway?

lol.
My Cousin Vinny
A classic

Several years ago, a DR1 friend who lives there mentioned how they missed grits. A southern boy. At the time, he couldn’t find them in DR (maybe that’s changed). I packed several large packages and brought them to him. After listening to him talk about grits, I decided it was time I found out what they tasted like. I made them, and loved them (Mr AE not so much, but never misses an opportunity to quote “Vinny”) and now I make myself grits for lunch sometimes. So I guess I’ve dipped my toe into southern soul food? 😊

 

[JD Jones]

If you can find them in the supermarket, they're called "Granos de Oro," or so I've been told. You can get white grits or gold grits. Both are good, but I lean towards the gold ones.

 

[flyinroom]

Several years ago, a DR1 friend who lives there mentioned how they missed grits. A southern boy. At the time, he couldn’t find them in DR (maybe that’s changed). I packed several large packages and brought them to him. After listening to him talk about grits, I decided it was time I found out what they tasted like. I made them, and loved them (Mr AE not so much, but never misses an opportunity to quote “Vinny”) and now I make myself grits for lunch sometimes. So I guess I’ve dipped my toe into southern soul food? 😊

Grits and polenta are pretty much the same thing, aren't they?
I didn't grow up with either.
I don't naturally feel the appeal.
I think, for me, it's a texture thing.

 

[AlterEgo]

Grits and polenta are pretty much the same thing, aren't they?
I didn't grow up with either.
I don't naturally feel the appeal.
I think, for me, it's a texture thing.

No idea. Never had polenta either.

I add butter and sweetener to my grits, usually Splenda, but I’ve used sugar and maple syrup too. Probably sacrilegious to a southerner. 😋

 

[Tarheel]

No idea. Never had polenta either.

I add butter and sweetener to my grits, usually Splenda, but I’ve used sugar and maple syrup too. Probably sacrilegious to a southerner. 😋

You can do what you like with grits and we will not hold it against you. I like mine with pepper and a little butter.

 

[cavok]

I'm not a Southerner, but I like grits - just add a little butter and salt. They have a fairly bland flavor. Seem hard to not like - sort of like not liking mashed potatoes or rice.