Matthew’s Three-Ingredient Biscuits

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I’ve enjoyed some fantastic homemade biscuits in my life. With no disrespect to other great biscuit makers in my family, my grandma Vember’s were the best. It must have been the grandma love she handed her biscuits, affectionately known as “hoppy toad” biscuits, presumably because they were small and so good they quickly hopped off the pan.

Recently, I’ve had her biscuits on my mind, and I’ve come to realize I’ll never make — or likely eat anywhere — biscuits like hers again. But I’ve had this nagging hankering for delicious homemade biscuits, and I’ve been on the hunt for a simple recipe that satisfies the craving when it hits.

My wife Molly makes delicious homemade biscuits that go great with a bacon-and-eggs breakfast, jam spreads or a drizzle of honey. But Molly will tell you that I have one complaint about those biscuits, mostly when I’m the one cooking them: I don’t like using shortening, also known as lard. It has an oilyness to it that just “burns my biscuits.” I don’t enjoy working in it with my hands, and I don’t enjoy cleaning the measuring cup that contains it. So, I’ve been searching for an ingredient replacement, and I think I’ve found it.

No one recipe has delivered exactly what I’m looking for, so I can tell you that this specific recipe is probably out there in some form, but I’ve created my own version of it as a mashup of pieces from others. The only required ingredients: Flour, Milk and Butter. Be patient with these biscuits. You’ll have to try them several times to arrive at just the right combination for your taste and your oven. And when you do, I expect you’ll be quite pleased.

These biscuits offer light, flaky layers and a savory, buttery taste to boot. They make great biscuits for sandwiching toppings like bacon, sausage and eggs. They’re great with jelly. I even love eating them plain, and because of the butter included in the recipe, there’s little need for slathering extra butter when they come out of the oven. See what you think, and let me know if you like them as much as I’ve come to.

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Ingredients

2 Cups Self-Rising Flour

1/2 Cup Unsalted Butter (one stick, and it doesn’t actually have to be unsalted)

1/3 Cup Milk (you might have to test out this amount, depending on the consistency of your dough)

Yield: About 10 Biscuits

Directions

1. Cut your cold butter into cubes and toss them into your flour in a medium to large mixing bowl.

2. Use your hands, a pastry cutter or two forks to fold your butter into your flour.

3. Once your butter and flour are mixed, incorporate the milk slowly, until all three ingredients are blended well. You may need extra milk if your mixture is too dry, but you don’t want it to become too sticky either.

4. Form your dough into a large ball. Flour a flat surface and the outside of the ball.

5. Roll out your dough on the flat surface, then fold the dough over on itself and roll it out again. Repeat as many times as you like for more layers in your biscuit. You’ll see how many layers you want after your first time baking these biscuits. If you don’t want layers, roll out and don’t fold the dough.

6. Roll the dough to about an inch thick for thicker biscuits, or about a half inch for thinner biscuits.

7. Use a biscuit cutter or a circular cup to cut your biscuits. Flour the rim to keep from sticking. (You can also parcel out the dough in little balls and then flatten and form with your hands. I like a cutter to keep the biscuits more uniform in size.)

8. Place your biscuits on an ungreased baking sheet (You have butter in your biscuits to help with sticking).

9. (Optional) You can brush the tops of your biscuits with melted butter before putting them in the oven or midway through cooking for browner tops and an extra buttery flavor and texture.

10. Cook in a 450-degree oven for eight to 10 minutes, depending on the desired doneness.

More #FoodieScore Biscuits: Molly’s Three-Ingredient Biscuits

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Foodie Travels: Flaming Amy’s Burrito Barn, Wilmington, N.C.

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We live in the age of digital marketing, a place and time in which companies sneakily obtain our personal information and then use it to lure us into buying their products or services. Even many of the old-fashioned billboards we pass on highways have been converted to digital boards that rotate, attempting to appeal to our culture’s tendency to move on quickly to the next newest and greatest thing.

So it might surprise some people that, for one, bumper stickers still exist, and two, they can still be a valuable tool for attracting customers such as me and my wife Molly to a restaurant. That was the case during a recent late-summer weekend getaway to the North Carolina coast. Over the course of two days, we noted a number of “Eat at Flaming Amy’s” bumper stickers on the backs of vehicles driving through the Wilmington, Carolina Beach and Kure Beach communities. We’d already visited other restaurants on our list for the weekend and still had a dinner destination to be determined, so we decided to listen to the bumpers calling, like colorful little subliminal messages, and visit the Flaming Amy’s website menu to learn more.

At that point, you might say we entered phase two of the marketing process. The bumper stickers caught our attention enough to seek more information. When we did that and learned of all of the delicious American-Mexican treats awaiting us, we quickly decided Flaming Amy’s Burrito Barn was definitely the place to have dinner, meaning the restaurant’s whole tactic worked.

The Flaming Amy’s website touts the brand as hot, fast, cheap and easy. Let’s put that four-promise list to a quick test based on our visit. The meal only set us back about $20 for the two of us, which included two GIANT, specialized burritos, house-made tortilla chips and an included salsa bar with at least a dozen choices, two refillable drinks, and really no need for a tip because we paid at the counter and then visited the drink counter and salsa bar to serve ourselves. So cheap and easy checked out well. The burritos were steaming hot and clearly freshly rolled for us when they came out of the kitchen in less than 10 minutes, so hot and fast check out, too. Four promises were made, and all were kept, meaning the bumper sticker scheme felt more like a godsend than a gimmick.

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But Flaming Amy’s goes well beyond its simple promises. The restaurant’s burritos are packed with a TON (OK, so not literally a ton, but what might qualify in a human’s ability to eat a serving of food as a culinary ton) of fresh ingredients. I ordered a “Wok on the Beach,” a cleverly named concoction of shrimp, rice, broccoli and carrots that are like taking a Japanese stir-fry and using it to fill a massive tortilla. The burrito came with a side of chips, and I enjoyed dipping those in about nine different kinds of salsa from a salsa bar with even more choices than that. (Molly and I could only carry so many little cups back to the table without making excessive trips.) This place might consider adding the word “plentiful” to its list of promises. And “hip” would be another great choice, as Flaming Amy’s offers a very relaxing atmosphere that’s great for a dinner with the family or a meet-up with friends. We knew we were in for a treat when we reached the front door and it was colorfully covered (and that’s an understatement) with stickers.

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Before heading out those doors, I revisited the ordering counter to pick up my own Flaming Amy’s bumper sticker. While I don’t like attaching stickers to clutter our car’s bumper, I’m still proudly displaying the sticker in the form of this #FoodieScore recommendation, aren’t I? And you don’t have to pass me on the highway to see this advertisement. If you share it, it has the potential to reach an infinite number of people!

To summarize, and to unlock the next level in this great restaurant’s highly successful marketing plan by sharing my experience with other foodies, I’ll close with four more words: Eat at Flaming Amy’s.

Flaming Amy’s Burrito Barn, 4002 Oleander Drive, Wilmington, N.C. (location also at 1140-A North Lake Park Boulevard, Carolina Beach, N.C.)

You can also check out Flaming Amy’s Burrito Bowl, with two locations in Wilmington, N.C.

Celebrating a #FoodieScore milestone

#FoodieScore celebration

Dear #FoodieScore Friends,

These words mark the 100th post here on #FoodieScore. Thank you for supporting us each and every day with your visits, your shares, your comments and your suggestions. You have allowed us to experience more great food than we ever imagined when we started this space.

#FoodieScore began more than two years ago with the sole idea of helping us organize favorite recipes we tried in our home kitchen. We cook often and just wanted a way to remember delicious simple dishes that we discovered. We had no idea so many people would be so kind by reading and sharing with other eaters. Several posts in particular seem to have deeply connected with fellow foodies, most of all our Mississippi Slug Burger, which astounds us when we see its thousands of views continue to climb.

The kind people in the state of Mississippi are a great example of the incredibly generous support we’ve received throughout these past couple years. When we began sharing restaurants in addition to recipes—and when we launched the #FoodieScore social media family on Facebook, Twitter and Instagram—the folks in the Town of Holly Springs helped spread the word about our Foodie Travels series by sharing a piece on a visit to Phillips Grocery. We delight in every bite we enjoy, but it thrills us even more when we see others reminiscing about delicious food from the past or discovering a great meal for the first time.

To be honest, we are both humbled and proud to welcome those who come to #FoodieScore for recipe and restaurant suggestions. We take great pride in supporting the #EatLocal and #ShopLocal movements through our approach, which focuses more on sharing great food instead of critiquing anything less than stellar. But in an age of gimmicky marketing tactics everywhere we look, we are even prouder that you, dear friends, are what keep our food adventures alive and well. All our support has come from what marketing moguls might call “organic” generation, meaning we’ve done no paid advertising or sneaky shopping of personal information to get our #FoodieScore posts in front of your eyes. It’s all been old-fashioned foodie-friend support, and as we roll into the future, we will continue to share simple recipes and great restaurant finds with you, thankful that you share our joy in food so much you’ll continue to help spread the love.

And speaking of that future, we have a great plate of new features cooking up in the #FoodieScore kitchen that we’ll serve up soon. We spent a lot of time traveling America this summer, and that means we have some top-notch restaurant suggestions on the way. Our experiences also mean we’ll have quite a packed Best We Ate in 2017 coming out by year’s end. (Check out Best We Ate in 2016 here for a preview.) And just as we began, with recipes, we continue to cook up lots of tasty dishes with simple ingredients and directions, and you are on our mind with each bite. So keep joining us for dinner!…and breakfast…and lunch…and dessert.

In the meantime, be sure to check out our Foodie Travels map for ideas on where to eat when you’re on the road, or at home. You might have also noticed that we recently reorganized our archives into distinct Travels, sorted by state, and Recipes, sorted by dish type, sections to help you (and us!) more quickly search among all the great food!

So, thank you again from the bottom of our stomachs (and hearts). Your kindness to join us on this journey makes each #FoodieScore experience more flavorful.

Your Friends,

Matthew & Molly Tessnear

 

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Simple, Versatile Slaw

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I ate many church suppers growing up in the Methodist church. We attended hot dog suppers and poor man’s suppers (usually beans and bread with no meat), often as fundraisers for various ministries. One common food that often found its way onto the menu was slaw. It was a sweet, crunchy slaw, usually made by some of the Methodist Women, and it’s that flavor memory that sticks with me as what the best slaw should taste like today.

In modern kitchens and restaurants, slaws can be some of the more versatile accompaniments to a variety of meals. My wife, Molly, loves slaw with her pinto beans. I love slaw on top of hot dogs and other sandwiches. We both love the crunch and flavor of slaws on creative tacos. I’ve even found that a tasty slaw can serve as a delicious dip with your favorite crackers or chips.

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Pork Chop Sandwich with Homemade Slaw

In the #FoodieScore kitchen, we’ve concocted slaws with several different base vegetables, most commonly either cabbages or carrots. After some experimenting, we believe we’ve arrived at a recipe we agree has the best flavor with the most applications, and it’s the closest I’ve come to replicating that delicious Methodist supper slaw of my youth.

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Hot Dog with Homemade Slaw and Chili

While we don’t suggest this particular slaw as much for tacos—a slaw for tacos usually works better with longer strips of vegetable to leverage more crunch and flavor against your meat and tortilla—this recipe provides a nice texture and sweetness for your pinto and hot dog style uses. And we love that it’s something you can whip up very quickly, though we suggest letting it sit in the fridge for a few hours to cool and maximally blend the flavors.

Ingredients

½ head of cabbage (2-3 pound cabbage)

¾ cup sugar

¾ cup Duke’s mayonnaise

Directions

  1. Use a food processor to finely chop your cabbage. You don’t want it minced to the point where your slaw will be mushy once it sits, but you’re not looking for long strips here either.
  2. Add the cabbage to a mixing bowl and blend together well with your sugar and your mayo.
  3. Cover in a pop-top container and sit in your fridge for a few hours. While you can add the slaw directly to your food, I’ve found I prefer it chilled. And the more days it sits, the better the flavors blend, even after mixing.

Corny Cornbread

Corny Cornbread

Cornbread has occupied a regular spot on Southern dinner tables for centuries now. It’s normally an inexpensive bready staple that’s traditionally been bred to crackle and crumble its way into soupy sides like beans and potatoes. While there’s incredible satisfaction in using many iterations of cornbread to add flavor and texture to a plate, or to help clean the plate itself at the end of a meal, cornbread can be so much more.

I learned how to easily take cornbread to another level while visiting in the kitchen with an old friend, Martha Hall, during my days living in North Carolina’s colonial capital, New Bern. Martha made a more delicious cornbread that paired great with homemade chili beans. She called it “Corny Cornbread.”

While at first it sounds quite redundant, let’s think about the name. Most cornbread I’ve eaten includes the “corn” part more because of the cornmeal than actual kernels. Not so with Corny Cornbread. Kernels are baked right in, hence the “Corny part,” and the result is an extra burst of flavor and texture in each and every bite.

Perhaps even more importantly there’s one extra ingredient that gives this higher breed of bread an edge over its crumbly ancestors, and that’s sour cream. The dish could just as easily be called “Creamy Corny Cornbread,” because this method makes a cornbread so buttery and non-crumbly that you almost don’t recognize it as, well, cornbread. (In fact, cornbread purists will scoff at it entirely. And that’s fine. I like a creative kitchen where new concepts are embraced. You aren’t required to do the same.)

So, how is this Corny Cornbread assembled? Well, I’ll take liberties with Martha’s recipe by adding my own twist. I suggest you start with whatever cornbread recipe you prefer. You can mix from scratch with cornmeal, or you can do what we like in our house: Use a box of Jiffy. We love Jiffy’s sweetness and simplicity, so we start with the mix, needing only to add a third of a cup of milk and one egg. Then, you can add one cup of whole kernel corn (fresh is, of course, is the very best, and you can actually use cream corn if you really want to be bold, but you might need to alter the cooking time and methods due to the extra soupiness), and be sure to include a third of a cup of sour cream. Blend all of that together and pour into your cast iron skillet or baking dish and follow the time and temperature instructions of your recipe.

As usual, I suggest you take liberties with this #FoodieScore recipe, ensuring you create a plate to suit your tastes and make you happy. And as always, be sure to let us know what you think of your Corny Cornbread. Thank you, Martha Hall, for making cornbread cornier and better than ever. We believe these tricks can take cornbread quite literally from a side dish to the star of your meal.

Midnight Cherry Pie

Cherry Pie Insta

Matthew has been begging lately for a fruit pie, and while I love baking pie, to be honest, fruit pies kind of intimidate me. This makes no sense, I admit, because fruit pies are usually some kind of stir, throw in a shell, and bake routine. The old fashioned pies I love best are often more complicated beasts. Still, something about fruit pies worries me. Is it the added second crust on the top, worked into a lattice or perfectly-slotted top crust? Is it the question of whether the fruit needs to be cooked before entering the crust? Is it the worry of too much juice or water? Or is it the ever-confusing problem of whether to use canned, fresh, or frozen fruit? Maybe the real reason fruit pies are so daunting is that there are so many questions and so many ways to make them! Nevertheless, I accepted the challenge to make a new fruit pie. And now that I have, it was totally worth it. This marks the third type of fruit pie I’ve made, after blueberry and apple. For this one, we used fresh dark cherries (with pits), and we amended a recipe we found online to suit our purposes. It resulted in a deliciously sweet, luscious cherry pie with full, round cherries; a flavorful, juicy filling; and a sugary, golden crust. We hope you enjoy it as much as we did.

 

A few tips to make your baking easier:

-To pit cherries, we took a tip from a recipe we found on Inspired Taste. If you don’t have a pitter, you can use a chopstick. Matthew was quite adept at this! And it kept our cherries mostly intact.

-Use the two-crust roll-out pie crusts you can buy in any well-stocked grocery store. It should be a 9-inch crust, and my suggestion is to keep it refrigerated before use, not frozen, as it can be tough to defrost these.

-I left out a few ingredients, including 1/4 tsp. of almond extract. Almond extract just isn’t something I use in a lot of recipes, so it’s an added expense to buy for such a small amount in one recipe. I also left out 1 tbsp. of unsalted butter, because the pie didn’t need the extra fat, and also because unsalted butter is more expensive than the kind I buy. Totally up to you if you’d like to add both!

 

Ingredients:

1 box of 2 roll-out pie crusts (keep refrigerated)

4 cups of fresh cherries (with pits removed, if applicable)

1/4 cup cornstarch

3/4 cup sugar

1 tsp. vanilla

1 tbsp. lemon juice

1/8 tsp. salt

For crust topping: 1 egg yolk; 1 tbsp. heavy whipping cream; 1 tbsp. sugar

Cherry Pie Prebaked

Directions:

  1. Pit the cherries. This is best done at a table where you can sit down and work easily. Use your cherry pitter or a chopstick to push the pit out. You will need 4 cups of fresh cherries, which for us equated to about 1 pound. Put them in a bowl and set aside for now.
  2. In another bowl, stir together the cornstarch, sugar, vanilla, lemon juice, and salt. Add the cherries and toss carefully. (I used a soft plastic spatula for this.) Be careful not to pour all the extra cherry juice in when you add the cherries.
  3. Remove your 2 pie crusts from the box and unwrap one, then carefully roll it out onto a glass or metal pie pan. Press it gently into the pan.
  4. Pour the cherry filling into the crust.
  5. Roll out the second pie crust on top of the first. Use your kitchen scissors or a knife to trim excess pie shell off the sides. Fold the top crust’s edges under the bottom crust and press together, then use your fingers to create a fluted crust edge. (The original recipe suggested using your index finger to press the dough in between the first two knuckles of your other hand, all the way around the edges. This worked alright for me, but was a little tough to master.)
  6. Pop in the freezer for 5 minutes. Go ahead and preheat your oven at this time to 400.
  7. Prepare a quick egg wash for the topping: Mix the egg yolk with the heavy whipping cream, then use a pastry brush to spread it over the top crust of the pie. (If you don’t have a pastry brush, which many people don’t, you can use a spoon to carefully sprinkle it all over the pie, then spread it a little with the back of the spoon.) One important note: you will NOT need all the egg wash. If you use too much of it, it will start to pool in certain spots on your pie which will make it less attractive. This wasn’t mentioned in the original recipe, so I was concerned I was supposed to use it all, but I learned the pie didn’t need it.
  8. Sprinkle the top of the pie with the 1 tbsp. of sugar, then cut four slits in the top as shown. Place the pie on a baking sheet so that any juices won’t boil over into your oven.
  9. Bake at 400 for 20 minutes, then reduce heat to 350, and bake for another 40 minutes. The crust should be a beautiful gold color and the filling should be bubbling out of the top a bit. I recommend baking for an extra 5-10 minutes if you’re willing to try, because my bottom crust could have used a little more time to cook, but that’s my personal preference.
  10. Cool for 2-3 hours, or preferably overnight, before cutting. Enjoy!

Serves: 7-8

Cherry Pie Fini

#FoodieScore Recommends: Cleveland County (N.C.) Eats!

In Shelby, N.C., for the American Legion World Series baseball tournament? You’re sure to get hungry after all that baseball! Well, Shelby-based blog #FoodieScore’s got you covered with great local recommendations for where to eat while you’re here in Cleveland County, N.C. This list is just a small sampling of our favorite spots, and it is by no means a full list of all the amazing restaurants our county has to offer. We hope you enjoy!

Red Bridges BBQ

BBQ

Red Bridges Barbecue Lodge, 2000 E. Dixon Blvd., Shelby

Red Bridges is arguably one of the most popular barbecue joints in our area, as it is a two-time national award winner for barbecue. It has won Thrillist’s “Best BBQ in America” March Madness bracket competition, as well as the Garden and Gun Ultimate Barbecue Bracket. We won’t waste any more your time on reading, other than to tell you this barbecue is worth the acclaim.

Alston Bridges Barbecue, 620 E. Grover St., Shelby 

Alston Bridges offers up fast service and fantastic barbecue on the northern side of Shelby. This place has a ton of regulars that you can see filling up the parking lot at all hours of the day. (It is not affiliated with Red Bridges across town.) Its barbecue is more vinegar-based and less sauce-focused, which gives it a completely different flavor and a wonderful texture.

The Flying Pig, 901 College Ave., Shelby/Boiling Springs

Matthew is a huge fan of the barbecue (and the friendly staff!) at Flying Pig. It’s a little more off the beaten path, a true old-fashioned barbecue joint. The Q is delicious and Flying Pig offers three different barbecue sauces for your fancy.

Jammin J's

Pepperoni pizza from Jammin J’s Pizza Factory.

Pizza & Italian

Jammin J’s Pizza Factory, 1011 Grove St., Shelby

Jammin J’s is our personal favorite for delicious, inexpensive, endless pizza. Did we say endless? Jammin J’s offers buffet pizza with a range of flavors. They’ll ask when you come in what kind you’d like and immediately get it started for you. (Molly always asks for bacon, tomato, mushroom.) A few favorites are fiesta chicken and livermush pizza. (Livermush is a Southern specialty made from similar ingredients as sausage, but it has cornmeal mixed in, so the texture is a little different.) You won’t break the bank at Jammin J’s either, which is another reason it’s one of our favorites.

Pleasant City Wood Fired Grille, 233 S. Lafayette St., Shelby

You usually see wood-fired pizza grilles in larger cities, and they’re usually part of a chain. Not so here. Pleasant City is a local delight that many in our county can’t get enough of. Their pizza and beer game is strong, and it’s a great local hangout.

Toscanos Bistro, 5 E. Marion St., Shelby

If you’re looking for an Italian option, the relatively new Toscano’s is a great pick. Their pita gyros are delicious and fresh, their pizza is amazing, and their pasta plates are quite tasty.

Shelby Cafe

Cheeseburger and fries at Shelby Cafe.

American

Shelby Cafe, 220 S. Lafayette St., Shelby

You can’t come to Shelby without going to the Shelby Café. Their menu says it best: “Home Cooking Since 1922.” One of Molly’s personal favorite dishes: the Mayor’s Special, a pita bread breakfast burrito with eggs, cheese, and livermush.

Snack Shop Family Restaurant, 103 S. Main St., Boiling Springs

A great diner option near Gardner-Webb University, the Snack Shop is a near-daily favorite for many locals in Boiling Springs. They have excellent home-style food, as well as diner food such as burgers, hotdogs, and milkshakes.

238 Cherokee Grill, 222 S. Railroad Ave., Kings Mountain

One of the best restaurants around if you’re looking for something a little more fancy. Cherokee has wonderful steaks, Greek chicken dishes, killer sandwiches, delicious desserts, and more. They also have a well-stocked bar area.

The Local Market, 4629 Fallston Rd., Fallston

If you’re looking for farm to table in Cleveland County, look no further. The Local Market’s burgers and chicken dishes are fabulous, and the locals rave about their cheese curds made from locally-sourced cheese. It’s in an old house, which houses both the restaurant and a gift shop with tons of local goods.

Sweet House Bakery

Coconut Cream Cupcake at Sweet House Bakery

Coffee & Dessert

Sweet House Bakery, 304 E. Kings St., Kings Mountain

Sweet House has a delectable assortment of cupcakes (filled, iced, however you like), cookies, and dessert bars. It’s Molly’s go-to place for dessert anywhere in Cleveland County.

Uptown Sweets & Treats, 221 S. Lafayette St., Shelby

Uptown offers not only cool, refreshing frozen yogurt, they also sell local donuts made by Forest City-based Davis Donuts. We hear they also have some pretty tasty gourmet popcorn, although we haven’t laid our hands on it yet.

Swooger’s, 1016 Shelby Rd., Kings Mountain

Want to enjoy a fantastic, fresh-scooped milkshake in a retro, 1950s-themed diner? Swooger’s is your place. They also have great diner food, including a solid cheeseburger.

Hannah’s Coffee House, 1024 E. Marion St., Shelby

This coffee shop situated in a quiet area of Marion Street is the perfect place for a variety of sweet treats, as well as great coffee. The service is impeccable! You can also pull up a few chairs and play Scrabble if you like.

Broad River Co., 105 S. Main St., Boiling Springs

Over in college-town Boiling Springs, Broad River is everything you can ask for in a coffee shop. It has plenty of space and little nooks for studying, reading, relaxing, listening to music, or hanging with friends. They offer bagels and sweet treats, in addition to coffee and mouthwatering smoothies.

The (Disappearing) Beef Dog Tradition

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Here’s a beef dog with a missing bite at our family get-together a few years ago. You could say the shredded beef looks a bit like pulled pork, but it’s actually beef.

If you type “beef dog” into a search engine, it’s likely you’ll find both pictures and recipes for traditional American hot dogs and beef diets for canines. That’s not at all what you’d find if you time-traveled back to the 20th century and asked for a “beef dog” in Rutherford County, North Carolina, where my mom grew up.

For folks like my maternal great-grandmother Hassie Quinn (1911-1999), the beef dog was a favorite sandwich, usually consisting of pulled beef on a bun. No frankfurters or dog food would be delivered upon request of a beef dog then and there.

Great-grandma Hassie’s son, Lee, my maternal grandfather, served up beef dogs when he worked at a restaurant and store operated by longtime community fixture Windy Powell in the Caroleen community of Rutherford County. Locals referred to the eatery as Windy’s which, like the beef dog itself, would confuse anyone in a different place and time. (Absolutely no association with Wendy’s, square hamburgers or Dave Thomas.)

Several years ago at a summertime Quinn family gathering in Caroleen, we enjoyed beef dogs. You can still find the local delicacy in a few spots, like The Fountain restaurant at Smith’s Drugs on the main stretch of Forest City, North Carolina. Diners at Smith’s, which now serves more of a cubed-style beef on a hot dog bun, like hot dog-type toppings on their beef dogs these days, a restaurant server told me recently.

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A beef dog at Smith’s in Forest City, N.C.

Despite the deep familiarity and nostalgia of the sandwich for my family and its presence at the occasional family gathering and restaurant or two in this western section of North Carolina, I’m not sure the beef dog is known at all elsewhere.

I’d love to know if you’ve ever had a beef dog, or if you’d try one with the opportunity. Let us know in the comments section of this post, email us at mmfoodiescore@gmail.com, or connect with us on Facebook, Twitter and Instagram.

Foodie Travels: Doughlicious Yummy’s, Mount Holly, N.C.

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What makes cookie dough so addictive? Is it the sugary crunch in every bite? The chocolate chips or macadamia nuts in the mix? The sweet, buttery, smooth flavor? Or is it the fact that it’s a specialty, because you can’t eat much without worrying about getting sick? (Cue those obnoxious warnings on every refrigerated cookie dough packet: “DO NOT CONSUME RAW COOKIE DOUGH.”)

Well, folks, there’s a solution that’ll let you enjoy the specialty and joy of cookie dough without the worry. Doughlicious Yummy’s in Mount Holly, N.C., offers edible cookie dough in a scoop or a cone, unlimited free toppings, a variety of flavors, and no limit to how much you can eat. It’s a can’t-miss chance to treat your inner child, or your actual child, to edible, safe-to-consume cookie dough.

On a recent trip to Mount Holly, my husband and I checked it out. The interior is painted in soft pastels and you are immediately greeted as you enter, and I don’t just mean by the staff.

Walk in and feast your eyes on a huge variety of cookie dough flavors, ready to be scooped out of rectangular containers. Don’t be shy – ask if you can try a few! The regular chocolate chip is perfection, the sugar is a simple classic, the chocolate chocolate chip (I said that twice) is a brownie-like heaven. My husband also tried s’mores and oatmeal. We ultimately decided on chocolate chip and the chocolate chocolate chip, and we were not disappointed.

In addition, the pricing is perfect for a gourmet dessert option such as edible cookie dough, which costs more to make and keep than ice cream, AND you can get unlimited free toppings (things like M&Ms, sprinkles, marshmallows, etc.). A scoop will only cost you $4.75 and fills the cup. One scoop will take you at least two days to finish. No problem there, just refrigerate it when you get home and finish the rest later. If you can’t decide on one flavor, get two mini scoops ($2 each). They are small, but they’ll give you multiple options and you won’t feel like you’ve eaten too much. You may have trouble picking a flavor; we noticed at least all of these: chocolate chip (and the double one); peanut butter; sugar; oatmeal; s’mores; banana pudding; and birthday cake.

But wait. What if you’ve got a friend who doesn’t want cookie dough? (I mean, this shouldn’t be a problem. The horror!) They can grab any one of the gelato flavors DY also offers.
Sidenote: I think the gelato is a new thing, and I’m glad to see DY trying out even more options to satisfy their customers. The mini $2 scoop was a customer request they fulfilled quickly, and they always respond to any criticism or requests by trying to make their products and service better. This impressed me from the get-go, and was one of the many reasons I had to check this place out. I can support a place that supports its customers!

To wrap it all up, from the variety of flavors and the free toppings, to the reasonable prices and the exceptional quality of the cookie dough – I can’t say I have any suggestions for improvement. My only request? Bring some dough to my town!

Doughlicious Yummy’s, 114 E. Central Ave., Mount Holly, N.C.

Foodie Travels: Cotham’s in the City, Little Rock, Ark.

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I realized just how much of a foodie I am when a sadness swept over me after hearing the news that longtime Arkansas dining institution Cotham’s Mercantile had burned to the ground in May. I never had a meal at Cotham’s, but I felt a disappointment that Molly and I had missed an opportunity to eat there when we were traveling about 100 miles away from the restaurant’s Scott location, just six months prior to the fire.

This summer, we had planned to fix that foodie travel omission by visiting Cotham’s on a cross-country road trip. Then we saw an online story about the fire and closure, just two weeks before our trip.

But all was not lost, for us or for Cotham’s, as the historic dining establishment continues to operate a sister restaurant, Cotham’s in the City, in the downtown area of Little Rock. The building and location are different, but the menu and the name are much the same. We couldn’t pass it by again (and we didn’t).

Cotham’s in the City has limited hours of 11 a.m. to 2 p.m. Monday through Friday, but its minimal window for coming to eat is quite literally its only shortcoming.

The inside of the place has a deeply Arkansas feel, with local and state political campaign signs covering the walls and local people, many of them business professionals stopping in for lunch and ordering in familiar Southern accents, filling the tables.

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Cotham’s was—and Cotham’s in the City is—known for the Hubcap burger, a generous pounder that stretches outside its bun and comes with traditional toppings of lettuce, tomato, mayo, pickle and cheese. So that had to be my choice on the menu, and it was a great one. The burger was cooked perfectly, just like a well-done but not blackened homemade cheeseburger, and the toppings were all very fresh. I decided to use my fork to cut off the overhanging pieces of meat and enjoy them like a bonus hamburger steak first, following that by cutting my sandwich in half and eating the traditional burger.

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Molly enjoyed a solid plate of pintos, slaw, fried okra and jalapeno cornbread, the last of which I sampled and found to be a nice, moist cornbread with just the right amount of spice to offer great flavor without fire.

Cotham’s in the City was overflowing with lunchtime diners by the time we left shortly after noon, and I understand why. The hubcap burger was absolutely worthy of inclusion in my list of favorite all-time burgers in the Southern United States, with its fresh meat and toppings, generous size and price ($10.99 with fries). Don’t let the opportunity to enjoy Cotham’s pass you by when you’re hungry in Little Rock! We’re sure glad we got a second chance!

Cotham’s in the City, 1401 West Third Street, Little Rock, Arkansas