Monday, November 23, 2009
Monday, November 16, 2009
Apple Pie Success!
I don't know what it is about pie making, but I have not had very much success with it. I think I prefer the zen that is mixing cake batter. But, in the tradition of my Grandmas, I feel compelled to keep attempting pies. I used some of the remaining apples to make an apple pie on Sunday, following the instructions from my Cook's Illustrated Baking Cookbook. As usual, they did not let me down. I made my most successful apple pie ever!
I didn't get a chance to take a picture of the pie with the apples. Hopefully, I will get around to that later tonight.
I attribute my success to a tupperware pie guide that my MIL recently passed down to me. It really helped when rolling out the dough to keep it in a circular shape, and size it correctly.
Thanks, Cook's Illustrated and Tupperware pie guide!
Pie Before Oven (check out those pretty dots of butter)!
Pie After Oven (pretty, flaky crust)!
I didn't get a chance to take a picture of the pie with the apples. Hopefully, I will get around to that later tonight.
I attribute my success to a tupperware pie guide that my MIL recently passed down to me. It really helped when rolling out the dough to keep it in a circular shape, and size it correctly.
Thanks, Cook's Illustrated and Tupperware pie guide!
Pie Before Oven (check out those pretty dots of butter)!
Pie After Oven (pretty, flaky crust)!
Bye Bye Apples
At the end of fall, it has become a tradition in our house to make applesauce to use up all the apples we didn't get around to eating after apple picking. My Dad gave us our very own Squeezo, so we didn't have to borrow his this year. I can't wait to use it for berry jam next spring/summer!
To make the applesauce, I added a cinnamon stick and a few tablespoons of lemon juice to a large stockpot of water. I brought the water to a simmer and added the halved apples. After about 10-15 minutes, I transferred them to the Squeezo and processed them. I don't like to add sugar to my applesauce until serving.
After the applesauce is cooled, transfer to labeled, quart-sized freezer bags and freeze.
If you like making applesauce, I highly recommend a Squeezo over a food mill. You don't have to core the apples, and they are processed in just a few seconds! There are tons available on ebay or you can travel to the Amish Market in Lancaster, PA.
Some of these will be applesauce, some will be pie!
Apples in Bowl!
Apples on stove!
Generic Squeezo!
Applesauce in Bowl!
All finished!
To make the applesauce, I added a cinnamon stick and a few tablespoons of lemon juice to a large stockpot of water. I brought the water to a simmer and added the halved apples. After about 10-15 minutes, I transferred them to the Squeezo and processed them. I don't like to add sugar to my applesauce until serving.
After the applesauce is cooled, transfer to labeled, quart-sized freezer bags and freeze.
If you like making applesauce, I highly recommend a Squeezo over a food mill. You don't have to core the apples, and they are processed in just a few seconds! There are tons available on ebay or you can travel to the Amish Market in Lancaster, PA.
Some of these will be applesauce, some will be pie!
Apples in Bowl!
Apples on stove!
Generic Squeezo!
Applesauce in Bowl!
All finished!
Tuesday, November 10, 2009
Biggest Stage Ever
I had the pleasure of seeing U2 and Muse at FedEx field and never posted about it. This stage was immense. I don't think I'll ever see anything like it ever again.
I think I was the only person in our section cheering for Muse. I was sad that Bill Bellamy only played the piano for one song. What is that about? Do they think they need to be all about guitar playing for an American audience? Disappointing.
U2 were wonderfully over the top and fantastic. I had never seen them before, even though they'd been on my list for some time (20 years).
Massive stage!
I think I was the only person in our section cheering for Muse. I was sad that Bill Bellamy only played the piano for one song. What is that about? Do they think they need to be all about guitar playing for an American audience? Disappointing.
U2 were wonderfully over the top and fantastic. I had never seen them before, even though they'd been on my list for some time (20 years).
Massive stage!
Halloween Cupcakes
This year, for Halloween, I decided to spend less time on my Utz Girl costume, and more time making festive cupcakes. I tried Martha Stewart's Yellow Buttermilk cupcake recipe and her vanilla buttercream icing for the first time. These recipes can be found in her Cupcake Cookbook, also known as my new favorite cookbook. I thought the cupcakes themselves were a little dry, and will probably use extra large eggs instead of large next time.
This was my first time working with fondant, and I loved it. I made little ghosts and mummies.
Here's the results!
This was my first time working with fondant, and I loved it. I made little ghosts and mummies.
Here's the results!
Girls Night=Pizza Night
This weekend, some girlfriends and I got together to sit around a table, drink wine, and eat. We thought a pizza night would be a good idea. I made the dough and my friends brought the fantastic toppings. Here are two of the lovely pies which came out of the oven. I am also trying to make a better effort to post recipes to go with these photos. You can find them at the end of the post!
Our first pizza was a re-creation of the roasted butternut squash pizza I made in Phili over the summer. This time, we cubed the squash, and I think it made a better pizza.
Dough before topping!
Roasted Butternut Squash pizza with Gruyere, fried sage leaves, garlic and rosemary olive oil, and fresh lemon juice.
For the second pizza, my friend Meri had the genius idea of making a carmelized onion, pear pizza with both goat and gorgonzola cheeses. Perfection.
Pizza before pear!
Pizza after pear!
Here are the recipes we used for the dough and the butternut squash.
Wheat Pizza Crust (taken from the NYT article "Healthier Pizzas" published this summer)
2 teaspoons active dry yeast (1 packet)
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading
1 1/4 teaspoons salt
1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.
2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won’t stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
3. Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.
4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
5. Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.
6. Place the pizza pan on the stone. Bake as directed.
Yield: Two 12- to 14-inch crusts.
Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.
Roasted Butternut Squash Pizza (from my lovely friend, Chinwe)
pizza dough
olive oil
a decent-sized butternut squash
4-5 cloves garlic, slices fresh rosemary (say, 2 tsp minced?)
about 1 cup gruyere cheese, grated
fresh sage leaves (20)
half a lemon
Preheat oven to 400.
Peel squash and cube (about 1/2 inch cubes) Toss with some olive oil, salt, and pepper and roast in one layer on a baking sheet until soft. Approximately 20 minutes.
Meanwhile, slice garlic and mince rosemary and put them into a little bowl with 1/3 cup olive oil and let that sit for a while.
Once squash is ready, increase oven heat to 450 or so. Roll out dough and brush it all over with the oil/garlic. Then put down squash, then sprinkle grated gruyere all over. Bake about 12 minutes, or until cheese is bubbly and browned.
While pizza bakes, fry the sage leaves in a skillet in a thin layer of oil until kinda crispy but not too brown or burned (keep an eye on them -- they can go fast!). Drain them on paper towels.
When pizza's done, brush the crust with a bit more of the oil/garlic stuff, then put the sage leaves on top. Squeeze the half lemon all over it (it will seem like a lot, but it works!)
I have to say that I was skeptical about squeezing 1/2 a lemon over the pizza, but it really does bring out all the flavors.
Our first pizza was a re-creation of the roasted butternut squash pizza I made in Phili over the summer. This time, we cubed the squash, and I think it made a better pizza.
Dough before topping!
Roasted Butternut Squash pizza with Gruyere, fried sage leaves, garlic and rosemary olive oil, and fresh lemon juice.
For the second pizza, my friend Meri had the genius idea of making a carmelized onion, pear pizza with both goat and gorgonzola cheeses. Perfection.
Pizza before pear!
Pizza after pear!
Here are the recipes we used for the dough and the butternut squash.
Wheat Pizza Crust (taken from the NYT article "Healthier Pizzas" published this summer)
2 teaspoons active dry yeast (1 packet)
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading
1 1/4 teaspoons salt
1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.
2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won’t stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
3. Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.
4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
5. Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.
6. Place the pizza pan on the stone. Bake as directed.
Yield: Two 12- to 14-inch crusts.
Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.
Roasted Butternut Squash Pizza (from my lovely friend, Chinwe)
pizza dough
olive oil
a decent-sized butternut squash
4-5 cloves garlic, slices fresh rosemary (say, 2 tsp minced?)
about 1 cup gruyere cheese, grated
fresh sage leaves (20)
half a lemon
Preheat oven to 400.
Peel squash and cube (about 1/2 inch cubes) Toss with some olive oil, salt, and pepper and roast in one layer on a baking sheet until soft. Approximately 20 minutes.
Meanwhile, slice garlic and mince rosemary and put them into a little bowl with 1/3 cup olive oil and let that sit for a while.
Once squash is ready, increase oven heat to 450 or so. Roll out dough and brush it all over with the oil/garlic. Then put down squash, then sprinkle grated gruyere all over. Bake about 12 minutes, or until cheese is bubbly and browned.
While pizza bakes, fry the sage leaves in a skillet in a thin layer of oil until kinda crispy but not too brown or burned (keep an eye on them -- they can go fast!). Drain them on paper towels.
When pizza's done, brush the crust with a bit more of the oil/garlic stuff, then put the sage leaves on top. Squeeze the half lemon all over it (it will seem like a lot, but it works!)
I have to say that I was skeptical about squeezing 1/2 a lemon over the pizza, but it really does bring out all the flavors.
Thursday, October 22, 2009
Candy Review - Candy Corn Dots
These are some really interesting Dots! I am usually wary of tasting anything candy corn flavored, due to a horrible tasting experience of the candy corn Hershey Kisses. I think these should be renamed "Fall Smoothie Dots". They don't so much taste like candy corn, but remind me more of a creamy egg custard snowball. I love the subtle flavor of these dots. Not as much as the blood orange ones, but almost. Definitely pick up a box if you're an egg custard fan like myself!
Candy Review - Ghost Dots
These are another iteration of the Dots made especially for the Halloween season. I somehow thought these were a special fruit flavor, but they are not. I guess I could have actually read the description on the package before I excitedly bought them at Walgreens. They are a nice color, but the flavors are just plain old Dots flavors. So, if you like Dots, and don't want to know what flavor you're eating, then these are for you.
Friday, October 09, 2009
Candy Review - Halloween Dots
These Halloween Bat Dots were pretty difficult to find. Luckily, my husband found them at our local gas station. They have a wonderful subtle flavor of blood orange. They taste almost exactly like the Sunkist Fruit Snacks from the 1980's. Why don't they bring those back to the grocery store shelves?
Even if you're not the biggest fan of Dots, I would recommend these sweet treats.
Friday, September 25, 2009
Summer Movies 2009
This summer, I finally managed to see most of the movies on my list. Here are the ones I saw and a quick review of each. If they're not in the theater anymore, I would recommend all of these on DVD.
District 9
Many of my friends didn't like this movie, but I thought it was interesting. I'm a sucker for alien movies, and this one had some good ideas. Granted, there were holes in the plot, but it's an action movie, after all.
Watch the trailer here.
Inglourious Basterds
I love that the title is spelled incorrectly and Tarantino won't tell anyone why. Another fine installment from one of my favorite directors. No one else can craft a conversation like him.
watch the trailer
(500) Days of Summer
This was my birthday movie this year, and it did not disappoint. I was pleasantly surprised by this film. A nice little story about relationships, music, art, and karaoke.
Trailer:
In The Loop
This was the smartest, funniest movie I've seen in years. Why aren't more people talking about it? So many great lines, I wish I would've had a notebook and pen with me in the theater. My favorite, "difficult difficult lemon difficult".
Trailer
District 9
Many of my friends didn't like this movie, but I thought it was interesting. I'm a sucker for alien movies, and this one had some good ideas. Granted, there were holes in the plot, but it's an action movie, after all.
Watch the trailer here.
Inglourious Basterds
I love that the title is spelled incorrectly and Tarantino won't tell anyone why. Another fine installment from one of my favorite directors. No one else can craft a conversation like him.
watch the trailer
(500) Days of Summer
This was my birthday movie this year, and it did not disappoint. I was pleasantly surprised by this film. A nice little story about relationships, music, art, and karaoke.
Trailer:
In The Loop
This was the smartest, funniest movie I've seen in years. Why aren't more people talking about it? So many great lines, I wish I would've had a notebook and pen with me in the theater. My favorite, "difficult difficult lemon difficult".
Trailer
Wednesday, September 02, 2009
Not Julia Child
The movie "Julie and Julia" inspired me to encourage my friend to flip the 6 egg omelet we were making for breakfast. Most of it ended up in the sink. The photo shows the remaining eggs.
Should have practiced with toast in the pan first!
Brunch with the Girls
I am trying to catch up on all of the food I've managed to photograph this summer. During the spring, my friend and I hosted a lovely brunch at my house. The following photo montage displays our efforts:
Grandma's Sticky Buns Before Oven
Grandma's Sticky Buns After Oven
Fruit Sculpture Courtesy of Friend's Awesome Dad
Quiche and Ina Garten's Buttermilk Cheddar Biscuits
Grandma's Sticky Buns Before Oven
Grandma's Sticky Buns After Oven
Fruit Sculpture Courtesy of Friend's Awesome Dad
Quiche and Ina Garten's Buttermilk Cheddar Biscuits
Eats and Treats in Phili
A few weekends ago, I ventured to Philadelphia to visit friends. We being the foodie types, the weekend revolved around the eating a preparing of food (as well as a trip to see Julie and Julia).
We started out our Saturday at Carmen's Country Kitchen, a funky little restaurant in South Phili, where we ate in the back of their pick up truck located in the street. What a fun experience! People were stopping to talk with us and there was a case of mistaken identity. The food was fantastic as well. Here's a photo recap:
Pancakes and waffles with caramelized corn, zucchini, and dates:
French Toast with fruit and strawberry fluff:
After brunch, we started working on dinner. After a quick trip to the Reading Terminal Market for ingredients (and Bassett's ice cream), we headed back to the house to start prepping for grilled pizza.
What emerged was this masterpiece...grilled pizza with roasted butternut squash, Gruyere cheese, and fried sage leaves. Beautiful.
We also made a roasted pepper and goat cheese pizza, but I forgot to photograph it.
After dinner, we went to a showing of Julie and Julia, a must see for anyone who loves food.
A great ending to a fantastic day in Philadelphia.
Carmen's Country Kitchen is located at:
1301 S 11th St
Philadelphia, PA 19147-5601
(215) 339-9613
Get there early as they only have about 3 tables inside. If you're lucky, you'll get to sit in the back of the pick-up truck.
We started out our Saturday at Carmen's Country Kitchen, a funky little restaurant in South Phili, where we ate in the back of their pick up truck located in the street. What a fun experience! People were stopping to talk with us and there was a case of mistaken identity. The food was fantastic as well. Here's a photo recap:
Pancakes and waffles with caramelized corn, zucchini, and dates:
French Toast with fruit and strawberry fluff:
After brunch, we started working on dinner. After a quick trip to the Reading Terminal Market for ingredients (and Bassett's ice cream), we headed back to the house to start prepping for grilled pizza.
What emerged was this masterpiece...grilled pizza with roasted butternut squash, Gruyere cheese, and fried sage leaves. Beautiful.
We also made a roasted pepper and goat cheese pizza, but I forgot to photograph it.
After dinner, we went to a showing of Julie and Julia, a must see for anyone who loves food.
A great ending to a fantastic day in Philadelphia.
Carmen's Country Kitchen is located at:
1301 S 11th St
Philadelphia, PA 19147-5601
(215) 339-9613
Get there early as they only have about 3 tables inside. If you're lucky, you'll get to sit in the back of the pick-up truck.
Sweet Treats in Boston
Last weekend, the husband and I travelled to Boston to visit friends, eat food, and take in the sights. Last year, I went to Kickass Cupcakes, which were just ok. This year, we went to Sweet for some of the best cupcakes I've ever bought. These rival those at Sugar Sweet Sunshine and Magnolia Bakery in New York City. I tried the Pink Lemonade (pictured above), Boston Cream Pie, and Vanilla Buttercream. They were all fantastic. Perfect, moist cake, with a not too-sweet icing. And they are so pretty!
If you're in Boston, do buy yourself one (or five) of these awesome treats.
Burgers I've Eaten - Part 12
Victoria's Gastropub - Ellicott City, MD
Victoria's Gastropub offers up one of the best burgers I've eaten in quite some time. Everything was fantastically prepared and presented. Their duck fat fries are some of the best I've tasted. The inside of the restaurant is cozy, you can hardly tell it used to be a Bennigans.
The burger was well flavored and cooked well. The bun did tend to get a bit soggy after a few minutes, but that is the cost of a juicy burger.
If you're in Howard County, I would definitely recommend stopping by this neighborhood joint for a burger. You will not be disappointed.
Tuesday, August 11, 2009
Burgers I've Eaten - Part 11
Last week, I was feeling the need for a burger. It's been a while. I've been wanting to try Fatburger ever since it opened. I'd hoped it would satisfy my cravings for In-N-Out Burger until I could get back to California.
Sadly, this wish was not realized.
Maybe it was because I opted for their smallest burger, but what arrived at our table, I'd hardly call a burger. Instead, it was a minuscule five dollar pile of barely compressed together ground beef. The cheese was slightly burnt, and the bun completely overshadowed the amount of beef on the bun.
The beef also had no flavor.
Did I mention this burger was 5 dollars?
Saddest burger ever. I'd have taken a picture for you to see it, but it would just be too depressing.
I'll stick with Five Guys.
Sadly, this wish was not realized.
Maybe it was because I opted for their smallest burger, but what arrived at our table, I'd hardly call a burger. Instead, it was a minuscule five dollar pile of barely compressed together ground beef. The cheese was slightly burnt, and the bun completely overshadowed the amount of beef on the bun.
The beef also had no flavor.
Did I mention this burger was 5 dollars?
Saddest burger ever. I'd have taken a picture for you to see it, but it would just be too depressing.
I'll stick with Five Guys.
Monday, June 29, 2009
Frank's Muffaletta - New Orleans
Since the French Grocery was closed on Sunday, I had a muffaletta for lunch at their rival, Frank's restaurant. Why have I never had this sandwich before? Everything seemed to blend together into one terrific flavor. I don't know how they compare to the other place in NOLA, but this sandwich was first rate. And I am not the biggest sandwich fan.
GW Fins - New Orleans
It was a difficult decision figuring out where I wanted to have my only dinner in New Orleans, but this place came highly recommended on the web. I was not disappointed. Their oyster appetizer was phenomenal. The oysters were first wood smoked while the shells were heated separately to 500 degrees. They were then placed into the shells with some butter and cooked to perfection. These were so tasty, I could've eaten 30 of them.
I also had the butterfish entree with shrimp etoufee and lobster butter. The fish was perfectly prepared.
Their cocktails are also tasty. They have a signature cocktail made with champagne, and a bunch of fruit juices.
It's a fancy restaurant, but you don't have to dress up to go there. Service was friendly and nice. If you're going to visit the Big Easy, don't miss having dinner here.
I also had the butterfish entree with shrimp etoufee and lobster butter. The fish was perfectly prepared.
Their cocktails are also tasty. They have a signature cocktail made with champagne, and a bunch of fruit juices.
It's a fancy restaurant, but you don't have to dress up to go there. Service was friendly and nice. If you're going to visit the Big Easy, don't miss having dinner here.
Cafe On Main - Columbus, MS
This place had some of the best fried chicken I've ever eaten. It might have even been better than Jestine's Kitchen in Charleston, SC. I also had the squash dressing and smashed potatoes. I had never heard of squash dressing and it was wonderful. A little sweet, a little salty, and the perfect accompaniment to the fried chicken.
For dessert, I had the lemon ice box cake. The crumb crust reminded me of the German wedding cookies my family makes for the holidays. A great ice box cake that was not too sweet.
Unfortunately, I forgot my camera this trip, so no pictures. But, if you have the chance to travel to Columbus, Mississippi, I would highly recommend stopping here for lunch.
For dessert, I had the lemon ice box cake. The crumb crust reminded me of the German wedding cookies my family makes for the holidays. A great ice box cake that was not too sweet.
Unfortunately, I forgot my camera this trip, so no pictures. But, if you have the chance to travel to Columbus, Mississippi, I would highly recommend stopping here for lunch.
Doe's Eat Place - Greenville, Mississippi
If you asked me where I would eat the best steak of my life, I would not have said Mississippi. But, it was here at Doe's Eat Place in Greenville, Mississippi, that they make the best steaks I've ever eaten.
I was still full from the awesome fried chicken I ate for lunch, so I only bought the 12 ounce fillet. It came out from the kitchen perfectly prepared, with a great seared crust on top, and yummy juices flowing out onto the plate.
The beef tamales were also fantastic, and are made from a recipe from the original owner dating back to the 1940's.
If you're into dive restaurants, this is your place. It's located in an old grocery store on the wrong side of town (and I mean wrong side...a security guard makes sure your car doesn't get broken into while you're eating). It's not fancy, but who cares, when the food is this good.
Doe's Eat Place is located on Nelson Street in Greenville, Mississippi. There are other locations throughout the south, but this is the original, and I've been told, the best.
I was still full from the awesome fried chicken I ate for lunch, so I only bought the 12 ounce fillet. It came out from the kitchen perfectly prepared, with a great seared crust on top, and yummy juices flowing out onto the plate.
The beef tamales were also fantastic, and are made from a recipe from the original owner dating back to the 1940's.
If you're into dive restaurants, this is your place. It's located in an old grocery store on the wrong side of town (and I mean wrong side...a security guard makes sure your car doesn't get broken into while you're eating). It's not fancy, but who cares, when the food is this good.
Doe's Eat Place is located on Nelson Street in Greenville, Mississippi. There are other locations throughout the south, but this is the original, and I've been told, the best.
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