Girls with Guts

A Milkshake & Taco Reunion

noreply@blogger.com (Girls with Guts) — Fri, 02 Dec 2011 21:21:00 +0000

After an inadvertent absence from our eating adventures, GWG recently met up at Nanataco to rekindle our love of food at a place we had yet to try. After hearing mixed reviews from several sources, we wanted to see for ourselves with the hope that a couple of months might have worked out some of the kinks.

The converted garage building gives the restaurant a unique setting with bright walls that are a reminder of its previous resident, The Fish Shack. On this lunch break the weather was ideal for throwing up the garage doors, creating a transitional indoor/outdoor space. Business was steady during our visit and we noticed a mix of customers, from moms n’ babes to 9-to-5 escapees.

The menu offers variations on standard Mexican American fare (quesadillas, burritos, tacos, etc), while giving the opportunity to customize your meal with a variety of less expected ingredients (such as goat cheese and “dirty meats”). With so many combinations we studied the menu carefully, and then decided on a selection from across the board.

To start, we couldn’t pass up the chili relleno stuffed with goat cheese, spinach and veggies. This ended up being the overall favorite, largely because of our shared fixation for goat cheese. The breading was coarse but crumbly, creating a nice texture against the soft pepper and slightly sweet interior. Served with crisp lettuce, pico de gallo and a handful of chips, the combination of flavors made this dish stand out. We both agreed it could easily work as a meal in itself.

For our main dishes one of us went for the torta with duck meat and the other chose the fish tacos. The torta was a crisp sandwich layered with lettuce, tomato, jalapeno mayo, guacamole and duck. The meat – billed as house smoked – was very flavorful when eaten alone, but the combination of condiments overwhelmed the sandwich. The crispy bread was a nice alternative to the more common tortilla dishes.

Fish tacos are a classic and best kept simple-Nanataco’s version does a nice job of sticking to this principle. Available fried or grilled, we went with grilled served on durable, homemade corn tortillas. The fish was soft and flaky with a subtle seared flavor, and topped with tasty mango salsa and a touch of lettuce to add a nice sweet and crunchy contrast. This is a dish we would order again.

To round everything out and fill in for the margaritas that we skipped, we tried two of the milkshakes—roasted plantain and Mexican chocolate. The plantain version was very subtle with a nutty but bland flavor that faded quickly on the tongue. Normally big fans of Mexican chocolate, the second shake was dominated by cinnamon, hiding any hint of chocolate and creating what tasted like a liquid atomic fireball without the heat. While there was something enjoyable about moving between the cool, sweet taste of the shakes and the spicy, exotic flavors of the food, we think they might work a little more on the flavor combinations.

Overall, we had a nice experience, but there seems to be something lacking in a few of the details. The salsa bar looks nice but didn’t blow us over—the salsa verde was one of the more flavorful we’ve tried but the pico was pretty standard and the chipotle was overwhelmed by a bitter taste. The taco dish was served with a standard side of beans and rice—the black beans were adequate but the rice was bland and had congealed into the shape of the scoop from which it was served. However, none of this was enough to scare us away and the possibilities on the menu will be enough to lure us back.

Beyond that, it was a nice reunion over enjoyable food and GWG is excited to be back at the eating game!

Baozi & Bubble Tea at Li Ming's

noreply@blogger.com (Girls with Guts) — Fri, 21 Oct 2011 20:04:00 +0000

If you haven’t checked out Li Ming’s, it’s hardly a surprise—this Asian supermarket has been tucked away in a dying shopping center off 15-501 for less than a year, surrounded by plenty of culinary competition (3400 Westgate Dr). The day we visited for lunch, the sign was covered with plastic making you wonder if it had just opened or just closed. But go past the door and you find a grocery of specialty Asian foods including a hot bar and bakery counter serving up authentic Chinese dishes, pastries, and drinks. One of us had been before and helped guide the other on what to order to get a well-rounded flavor experience.

On recommendation from previous experience, we visited the baozi counter (steamed buns with filling in the center). We were quickly sold on the buy five get one free offer and ended up with a selection of six—one custard, one shrimp, two sweet black bean, and two pork.

For somebody who’s never seen or heard of a steam bun, at first sight it looks like uncooked dough. The outer texture is a little unusual—light, moist and slightly sticky breading with little, if any flavor—basically serving as a pillow cushion for the flavor inside. But this soft breading serves as a contrast to the heavier filling you find in the middle. Many of the flavors are sweet including the black bean and custard, giving the baozi a dessert or pastry quality. Li Ming’s is the only place we’ve found in this area with steam buns and we think that’s reason enough to visit again.

Our next venture into the unknown was bubble tea—one of us was already a fan but the other was again trying something for the first time. Available in a long list of flavors, these drinks are made to order and served in a sealed plastic cup that you puncture with a wide straw. We chose the black bean flavor with tapioca and enjoyed the chilled, coffee-like taste. The tapioca floats at the bottom of the cup in little chewy balls that are sucked up through the straw—interesting but a little distracting in such a constant stream.

For our main course we went for their lunch special which allows you to select three items from the hot bar served with rice for under $6. Not everything was labeled but the staff helped us identify some of the dishes we couldn’t quite discern. The menu offered meat and vegetarian options prepared in spicy and mild sauces including chicken, pork, tofu, and eggplant selections. We chose two tofu dishes, one fried and one soft, as well as eggplant. Our three choices were hard to distinguish visually but the flavors were distinct and enjoyable, with a nice variety of textures—we split the plate between the two of us (along with our steam buns and bubble tea), and left feeling very satisfied. It was also a pretty quick and affordable option for a lunch break.

If you enjoy international cuisine or have a taste for something you can’t find on every menu, check out Li Ming’s and see if you can create your own culinary adventure. Also, check out Carpe Durham's previous post here and don't forget cash if you want to order from the counter!

noreply@blogger.com (Girls with Guts) — Thu, 29 Sep 2011 12:22:00 +0000

My Dear N.C. State Fair,

The season of my love is finally here, although the fond memories never left. October brings you back to the Raleigh fairgrounds, where my heart and stomach can once again be filled with your guilty pleasures for eleven whole days. This year I want to make it official and declare my deep fried love to you.

Oh fair one, the mere thought of you awakens my senses. The sweet scent of your funnel cakes and roasted corn waft through my mind, igniting my appetite for you; and even when you smell like a farm animal, my love remains. Your screams echo from the rides in the sky, reminding me of the thrills you bring to town—no number of tickets could put a price on my love for you. At night you light up my eyes with your colorful fireworks display, shining down on the sea of people who travel near and far to be with you.

(Last year, one of us even had a wedding photo shoot at the fairgrounds!)

If food is the way to a person’s heart, then I must be love sick (or is that a sugar high?). Your inventive menu of fried delights fills cravings I never knew I had, arousing my taste buds and leaving me more satisfied with each bite. At every turn your tasty temptations taunt me, making me want to get my hands on your turkey legs and take a bite out of your country ham biscuits. You are the candy apple of my eye, and I could just eat you up.

Like a pig race you run through my mind, and every fall I put all my money on you. I'd spend my last dime to win you a giant stuffed gorilla at the ring toss and a Thanksgiving bird at the turkey shoot. When I'm out of money I'll stand in line to get your free hush puppies and samples of the state's best products.

N.C. State Fair, you complete me (and my daily calorie allowance). Year after year, it keeps getting better and I want to grow old and fat with you. Last year I introduced you to my closest family and friends and they’ve given us their blessings. This year I hope you will honor my love letter to you and accept me as the ambassador to your deep fried ways.

Love,

P.S. Why would we make great ambassadors? Because we have the passion, the appetite and the experience to showcase the state fair in all of its glory. It would be an honor to have this opportunity to cover the fair (and our home state of N.C.) with a sense of humor, curiosity and pride.

We know the fair is about more than food—it's a showcase of the state's culture, commerce, tradition, and spirit. GWG is ready, and more than willing, to share new and familiar experiences with those who will visit the fair for the first time as well as the regulars.

We look forward to the new memories this year's fair will bring as well as the renewed sense of love we feel with each visit.

A Top Notch Meal with Top Chefs

noreply@blogger.com (Girls with Guts) — Fri, 23 Sep 2011 14:30:00 +0000

It's not often the GWG venture to Raleigh, but when we do, you know it's for good reason. Last night we made the trek out to Poole's Diner to have dinner with two former Top Chef contestants, Kenny Gilbert and Erika Davis, and other local food bloggers, eatRaleigh and DurhamFoodie. It was a fantastic night filled with enjoyable conversation and scrumptious food.

The two chefs and their crew had just flown in from Florida for their appearances at the Southern Ideal Home Show this weekend. We enjoyed the chance to talk to them about their experiences on the show as well as their current food endeavors.

Chef Gilbert appeared on season seven of Top Chef and is currently the executive chef at Nippers Beach Grille in Jacksonville, Florida. We were told his Mac & Cheese Mondays are legendary and we'd love to make it down to see just how much cheesy goodness these GWG can stomach in one evening.

Chef Davis was a contestant on the first season of Top Chef Just Desserts and is now working as the executive pastry chef at the Ponte Vedra Inn and Club in Jacksonville, Florida. Erika's tales about life behind the camera didn't spark our interest in being on a realty tv competition—let's just say it's long days with little rest.

We all met up at Poole's Diner, which if you've never been, you've probably at least heard about it as it gets a lot of attention from the food community. Formerly opened as Poole's Pie Shop back in 1945, you can still catch a glimpse of the old diner under the modernized décor. The menu changes based on what is available locally and seasonally and includes the types of dishes you might see served up on Top Chef.

Heirloom Tomatoes with Marinated White Acre Peas, Cornbread and Basil

The menu is handwritten on chalkboards which is a nice touch but can be a bit frustrating if your eyes aren't great or you are in a large group. We shared the liver paté and pimento cheese appetizers among the table and then GWG split the Heirloom Tomato Salad and a side of creamy Mac & Cheese for our main course (there actually ended up being at least four orders of Mac & Cheese at the table, if that says anything).

Mac & Cheese

To end on a sweet note we ordered a couple of desserts—the Brown Butter Pears with almond crumble and Carrot Cake with Cream Cheese Mousse and Ginger Anglaise. Although the menu is a bit more upscale than most places we visit, it still felt accessible and we enjoyed all of our dishes.

Brown Butter Seckle Pears with Pastry Cream, Beet Gel, Almond Crumble & Stevia

Carrot Cake with Cream Cheese Mousse and Ginger Anglaise

The Southern Ideal Home Show is going on this weekend at the Raleigh Fairgrounds, and the chefs will be making appearances both days. We were given an idea of the menus they will be offering up during their demonstrations, and believe us, you want to get there and try it for yourself!

Friday, September 23:

1:00 pm
Top Chefs Duo "Heat Up" Cooking Stage — Savory meets Sweet!
Presented By: Chef Erika Davis & Chef Kenny Gilbert

5:00 pm
Chef Kenny "The Beast" Gilbert — Fan Favorite Temps Your Taste Buds!
Presented by: Chef Kenny Gilbert

Saturday, September 24:

11:00 am
Top Chefs Duo "Heat Up" Cooking Stage — Savory meets Sweet!
Presented by: Chef Erika Davis & Chef Kenny Gilbert

3:00 pm
Just Desserts...Sweet Treat!
Presented By: Chef Erika Davis

Pigging Out at The Pig

noreply@blogger.com (Girls with Guts) — Fri, 16 Sep 2011 13:05:00 +0000

After a failed attempt to visit the recently “reopened” Hector’s in Chapel Hill, GWG was forced to wing it and instead found ourselves doing what we do best (pigging out) at a place appropriately named The Pig. Tucked away in a small shopping center off of Weaver Dairy Rd., this barbeque spot greets you with a metal pig sculpture that hints at what’s inside—a place that knows the nuts and bolts of serving up good hog.

When you step inside, the combination of counter service, chalkboard menu, and help-yourself silverware create a no frills atmosphere that’s just right for eating various interpretations of pig. The menu includes traditional barbeque options, from chopped pork to brisket, as well as large variety of other pork-inspired offerings and southern favorites. On our visit, featured items included a Mexican Dog and Veal Pâté with Pork Rinds. Surprisingly, the restaurant also offers regular vegetarian choices, although we did not give those a try this time around.

According to the website, The Pig serves whole hog barbeque, working with NC farms to offer hormone-free, pasture-raised pork. After reviewing the menu, we had a hard time narrowing down our choices and ended up with quite a spread. The hardest decision may have been our sides—the South is well represented with staples including collard greens and fried okra, and it didn’t seem you could go wrong in picking your pork pairings (the veggie plate is definitely worth considering).

We knew we had to try the barbeque so we ordered a small tray which includes slaw, pickles and hushpuppies. Going off the size of the order, we wonder what the large looks like—maybe it really is the whole hog. The meat was a bit dry but add a bit of vinegar-style sauce and a splash of hot sauce and it stands up very well, particularly for Eastern style barbeque. All of the side items were great and provided a nice collection of textures and tastes—the slaw is creamy, the pickles are homemade and a bit sweet, and the hushpuppies melt in your mouth.

Just because it’s not an every day opportunity for us, we decided to try the Veal Pâté with Pork Rinds. When the dish was served the rinds were still popping from the hot grease (think pork pop rocks). Taste and texture wise, they seemed like bacon puffs—airy and crunchy with a fatty flavor. The rinds were also served with a side of mustard to add contrast to this meat on meat appetizer. Spreadable meat is always a bit suspect and we were hesitant to take our first bite. It was an adventurous item to try, but the pâté was a bit gamey for our taste and one or two of these seemed like enough.

If you’ve followed GWG from the beginning, you may have noticed favoritism toward particular sides that are common down South. When cheese grits are on the menu we can’t seem to pass it up, as well as fried green tomatoes which we’ve tried in various styles and even learned how to make ourselves. We also went for the baked beans—barbeque’s second favorite sidekick behind slaw.

The grits had an unidentified hot spice that made them a little different, and although we enjoyed them the thick texture was a little dry and clumpy. The baked beans were cooked with bacon and had a nice smoky flavor while the fried green tomatoes were cut slender and heavily fried. We agreed that the sides were unique and flavorful while staying true to the selections of a traditional barbeque restaurant.

It’s probably funny to hear us order when we go out for a blog meal—some people look at us with surprise when we order a crazy, excessive, and sometimes bizarre combination of menu items. We got a bit of that reaction at The Pig when, at the last minute, we decided to add the Mexican Dog to our order, and we ended up being glad we did. The dog consisted of chorizo covered in salsa and cheese—simple and delicious. This is an item that we can imagine picking up on the way home for a fast, filling meal.

While we can’t say we had much that qualified as healthy, it all qualified as tasty. We can see this as our designated spot to take out-of-towners for a taste of the local ‘cue.

For the Love of the Game (and Food)

noreply@blogger.com (Girls with Guts) — Fri, 02 Sep 2011 20:16:00 +0000

Summertime in Durham doesn’t feel complete until you make it to at least one Durham Bulls' baseball game. With the season winding down, GWG joined up at DBAP to catch up, enjoy some ballpark grub, and pull on the home team as they took on the Charlotte Knights. Admittedly we may have paid more attention to the food than the action, and one of us may have spilled a $7 beer on the field. But despite a rather devastating final score, a photo op with Wool E. Bull had us in high spirits.

Our intent was to survey the concession stand offerings at the ballpark, particularly after hearing about a few vendor changes this year. Once we reviewed the handy concession map at the back of the game guide, we realized our options were a combination of reliable chains and traditional baseball fare. We decided to keep with tradition and ordered up two Bright Leaf footlongs, loaded tater tots, fried pickles, and a couple of Carolina Brewery ales to wash it all down.

The lines can be pretty long so plan to miss at least an inning while you wait –we recommend a tag team effort if you are ordering from several vendors. You might also hold out for the Dollar Night promotions when several classic snacks are available for only $1 each—otherwise, plan to spend about $20/person for a full meal. Everything we ordered was good but nothing really blew us out of the park, mostly due to the fact that none of it seemed particularly fresh from the grill or fryer.

That being said, a hot dog really completes the baseball experience and these were the original, southern red variety—one served Carolina style with BBQ and slaw on top, and the other topped off with traditional toppings from the condiment bar (ketchup, mustard, relish, sauerkraut). Be sure to grab extra napkins and possibly a fork as the bun may fall apart before you even pick it up—that was our experience in both cases.

For our final indulgence we went for dessert and caught the donut stand just in time. We ordered ours all the way (cinnamon, powdered sugar and chocolate), and watched as the donuts floated and flipped through the grease. The mini donuts come by the dozen and ours were the freshest (and likely fattiest) snack of the night.

Other food options that we did not try out include The Pit Authentic Barbecue, Papa John’s, Moe’s Southwest Grill, Chick-fil-A, and Rita’s Italian Ice. Plus, don’t forget the peanuts, popcorn, cotton candy and other treats that are hustled among the stands.

At the end of the night, comfortable weather, a great turnout, and food for way more than two left us feeling fully satisfied.

Don't Toss This Garbage Out

noreply@blogger.com (Girls with Guts) — Fri, 19 Aug 2011 16:33:00 +0000

Wimpy’s Grill is nobody’s secret. It has been well covered by several respected, high-profile sources—Man vs. Food, Our State magazine, and Carpe Durham have all given this diner their stamp of approval. But it’s also the kind of place you might miss if you aren’t looking for it, particularly in a food landscape that’s always got something fresh and new. So we decided to step away from the new kids on the block, and go back to basics at a place that started flipping patties long before Durham became a foodie haven.

In particular, we were curious how Wimpy’s holds up amongst the wave of gourmet, fancy pants burgers that go for at least twice the price. The burger makeover trend has moved this classic finger food from the backyard grill to the chef’s kitchen, topped with any and everything imaginable (think Tribeca Tavern, Bull City Burger, Red Robin).

Wimpy’s version of a themed burger would be the Garbage Burger—a loaded, double-decker cheeseburger sporting every available accoutrement. But it’s less about a theme and more about maxing out the capacity of the bun—how good can a burger be if a little something doesn’t escape as you eat? And at a price of about $6.99, we couldn’t pass up this steal.

It’s fairly common practice to tweak a dish to fit your tastes and preferences—if you are tempted to do that when ordering the Garbage Burger from Wimpy’s, DON’T! Everything on the burger serves a purpose and all the flavors combined to make one heck of a good sandwich.

Here’s the breakdown: bun, pickles, tomato, lettuce, chili, slaw, onion, ketchup, mustard, mayo, bacon, cheese, ¼ lb patty, cheese, ¼ lb patty, and bun. No, that’s not a typo, there are two ¼ lb patties and double cheese on this beast.

It felt kind of like a delayed passage into the grown-up world to eat a burger with any and everything, including a few condiments we wouldn’t normally go for—and now we know it’s just meant to be. While messy, this burger hits every spot on the tongue—with each bite you get some combination of sweet, salty, juicy, tangy, crunchy, cheesy, tasty, greasy and wonderful. It hits the spot without feeling fussy—all of the add-ons are essential, layering to create an All-American treat.

To serve as a control, we also got a single cheeseburger with lettuce and tomato—your standard-issue grill food with a side of fresh, crispy fries. The main test of any burger is in the meat, and even the simplest Wimpy’s burger makes the grade with fresh ground beef. The cherry cobbler looked less appetizing than it really was and offered up flaky crust and sweet cherries. The cobblers are made fresh daily and vary by day.

At the end of the day we decided it’s not exactly apples to apples comparing Wimpy’s to the upscale burger market. It’s kind of like an Ivy League vs. a state school—you’ll get a good meal either way but one feels like a better deal, served with a bit less pomp and circumstance. It also has a lot to do with expectation—sometimes you’re in the mood for tradition and sometimes you want something unexpected. That being said, we add our stamp of approval to Wimpy’s Grill.

A few things to know if you go—the A-frame building does not offer seating so most people grub in their cars; it is also a cash only establishment. If you're stopping by, do yourself a favor and get the Garbage Burger..all the way.

Ruby Revisited

noreply@blogger.com (Girls with Guts) — Fri, 12 Aug 2011 19:02:00 +0000

It’s easy to get spoiled living in a region with a top notch, thriving food scene—before you know it you’ve become one of those food snobs who used to make your eyes roll. You start seeking out the unique spots and locally grown dishes and suddenly you’ve written off your old fast food habit, readily forgetting the existence of the chain restaurants that gratify herds of Americans.

But is it possible to strike a balance—enjoy and support the local scene while still indulging in the collective food culture that many of us grew up on? We were recently given the opportunity to try out a new selection of cocktails served at Ruby Tuesday, and found ourselves surveying a familiar place from a more discriminating point of view. Inspiration flows freely when you are writing about new, hip places with unique personality, but could we find that in our visit to Ruby Tuesday?

Our main purpose was to try the summery line of VeeV cocktails now on the menu at Ruby’s. VeeV is a liquor made from the Açaí (ah-SIGH-ee) fruit grown and harvested in the Brazilian Rainforest and according to the website, is the world’s first Açaí Spirit. Sporting a tagline of “a better way to drink,” this beverage comes packed with nutrients that you probably aren’t thinking about while it’s going down. It is also marketed as an all natural, sustainable product.

We each tried two of the cocktails at happy hour as well as a couple of appetizers and desserts that ended up being quite a meal. Below is a description of the drinks and thoughts on each:

The Watermelon Martini—made with VeeV Açaí Spirit, Grey Goose Vodka, fresh watermelon, cranberry and watermelon juices. Some martinis are sinfully sweet but this one was well-balanced with a natural watermelon flavor; martinis aren’t our beverage of choice, but we didn’t leave a drop.
Açaí Mojito—made with VeeV Açaí Spirit, freshly muddled mintfresh, squeezed lime, agave nectar, and pomegranate served with a stick of sugar cane. Absolutely refreshing—a nice, fruity take on a classic.
Pomegranate Margarita—made with premium Cuervo Gold, POM Wonderful, VeeV Acai Spirit and organic agave nectar. A sweet and effective drink.
Superfruit Cooler—made with Veev Acai Spirit, Aboslut Berri Acai Vodka, Elderflower Liqueur, fresh cucumber, and organic agave nectar. Made with slices of cucumber, this was the top pick for the beer and whiskey drinker among us.

We admit that before this visit, our impression of Ruby Tuesday stopped shortly after the signature salad bar. So, when we tried a few of their menu items, we were pleasantly surprised.

Informed that the jumbo lump crab cake is a recipe from the founder’s wife, it came well seasoned with generous bites of crab and a tangy dipping sauce. The fresh guacamole dip was sizeable and made with jalapenos giving it a touch of heat—served with pico, salsa, and chips. We believe it includes unlimited chips, but we ate too fast to find out. Finally, to accompany our final sips we went for the dessert menu—Double Chocolate Cake and Blondie for Two. Pretty self-explanatory and fairly standard offerings, they both served their purpose well.

So what is the final verdict from two burgeoning foodies who acknowledge that they will eat almost anything? Coming from the marketing industry we can be a bit skeptical of the sales pitch, but from our experience we think the product stands up. In light of the restaurant’s image overhaul with a focus on fresh, higher end ingredients, we enjoyed giving it another try. While it’s a polished presentation with mostly predictable results, that doesn’t have to be a bad thing if you do it well. And of course there is always that salad bar.

P.S. We found it kind of cool that a big company found our little blog and reached out to let us try their product. Thanks to Ruby Tuesday and VeeV as well as Zuri Hadi and Seth Baker for the experience!

Durham Spirits Company – Top of the Class

noreply@blogger.com (Girls with Guts) — Fri, 05 Aug 2011 12:00:00 +0000

Katie Coleman whet her culinary interest cooking for her parents during a period when she was living at home looking for new direction. She found her place in the kitchen and hasn’t looked back, honing her skills at The Culinary Institute of America in Hyde Park, N.Y. Now in Durham, she is helping others try on the chef hat through a variety of classes offered through her business, The Durham Spirits Company. Several courses stood out to us, but we thought “All About Tomatoes” was fitting for the summer and perfectly scheduled in the peak of tomato season.

Also an instructor at The Art Institute in Durham, Katie’s personal venture takes people away from a classroom setting and into her historic home near downtown. Equipped with a modern, pimped-out chef’s kitchen, the space has all the bells and whistles needed for effective instruction and demos while keeping a southern charm that makes it all seem doable in your own home. The house is enormous, gorgeous and filled with antique furniture and décor, which excited us almost as much as the food.

Katie keeps her classes intimate—no more than ten students—and ours ended up being a group of three allowing us to be very hands on with each recipe. She welcomed us right in as if we were old friends offering refreshing, homemade (basil?) lemonade—the only recipe she would not share! Even after the class ended she continued the personal touch, emailing a recipe for her homemade pie crust that was used in one of our dishes.

We got right into cooking with Katie getting each recipe started, but quickly turning it over to the students to finish the chopping, dipping, frying, pouring, stirring, etc…Her instruction included a lot of insider tips about shopping, ingredients, substitutions, technique and beyond—and her ease in the kitchen created a great environment to observe, participate and ask questions without disruption.

The menu for the class included chilled heirloom tomato soup with crab and goat cheese, fried green tomatoes, tomato pie, shrimp and BLT salad, and tomato sorbet for dessert. Our favorites were the fried green tomatoes and tomato pie—not that the other things weren’t great, these were just outstanding and hit the southern spot.

The fried green tomatoes (FGT) require several steps, but were easier to make than we expected—we learned you can even bread them and freeze them for later use! For dipping, we prepared a creamy sauce (made with fresh corn and more tomato) that complimented the FGT with a nice touch of cool and spice, giving this dish even more personality.

The tomato pie—popular in South Carolina—was a less familiar favorite. Layers of tomato, onion and seasoning were piled into a homemade crust and covered with a cheese and sour cream mixture. When heated, the flavors and textures combine for a delightful treat. The leftovers were just as good when reheated.

We were both surprised by the subtly sweet and refreshing flavor of the tomato sorbet. Mixed with a simple syrup and spices, the pureed tomatoes are then strained and placed in an ice cream maker. Simple, different and delightful; who knew tomato could make a dessert?

The chilled yellow and red tomato soup makes a beautiful, colorful display and the improvised addition of crab meat and goat cheese added a bit of culinary flare. Finally, the shrimp and BLT salad with bacon vinaigrette was fresh and tasty but less noticeable when served next to the other dishes in this meal.

Both of us loved the class and found ourselves enthused to spend more time in the kitchen. The courses cover everything from basic skills to international cuisine as well as the mixology series—while we’d love to try them all, we will probably space it out due to cost (although we definitely got our money’s worth with 2.5 hours of personal instruction, a feast of a meal for 3 students + teacher, and even some leftovers). Recently the Recipes with Refugees program held its first course on Iraqi cooking in the Durham Spirits Company space—keep an eye out for additional courses from this group that is working to introduce ethnic recipes into the local scene.

Reliable Cheese - For The Mild to The Adventurous

noreply@blogger.com (Girls with Guts) — Tue, 26 Jul 2011 16:19:00 +0000

It is always interesting to watch a blog evolve from concept to post. We think of an idea, plan our angle, schedule a time, and then dig in! However, more often than not, the direction changes midway and the blog post takes on a life of its own. That was exactly our experience at the Reliable Cheese Company on East Chapel Hill Street in Durham.

We selected Reliable Cheese for a post because we had both visited the shop independently and liked the ability to sample and learn about specialty cheese while making a selection tailored to a menu. We planned to order sandwiches and ask Patrick Coleff—the owner and humble cheese savant—advice about buying cheese for those of us who are less familiar with the gourmet market. We left the shop with three fresh-made sandwiches and a sample platter of five cheeses chosen for us by Patrick.

Our first sandwich was the classic grilled cheese which seemed to serve as a good benchmark against the more creative options. Served on a durable sourdough, this basic sandwich features sharp cheddar, putting full spotlight on the cheese. Something about aged cheddar adds a bit of maturity to a sandwich that can often be found on the kids’ menu. Offered daily, we think this makes a good choice for less adventurous cheese eaters.

Our next “Hot off the Press” sandwich selection (available daily) was the prosciutto, roncal and membrillo. We both found this to be our favorite of the three sandwiches because of the salty meat, sweet membrillo (a sweet spread) and creamy roncal cheese combination. All the flavors in this sandwich were distinct and played off each other well.

Finally, we tried the Wednesday special, Brillat Savarin-triple crème, fig jam and honey. This super sweet sandwich was only a hit with one of us. The fig jam was the standout with the creamy cheese enhancing its sticky texture and sweet flavor. Eaten after the prosciutto, this sandwich seemed more like dessert.

We were both impressed by the quality of the ingredients and the care with which the sandwiches were made. The down side to enjoying one of Reliable Cheese’s sandwiches is the lack of dining space, but we realize it’s not a restaurant. Durham’s local businesses do a great job of supporting each other, and we were told several places including Scratch and Fullsteam would likely be open to sharing their spaces.

When we ordered our cheese plate we asked for Patrick’s help in putting something together that would provide a good overview to a cheese novice—we relied entirely on his recommendations which he said would cover mild to adventurous (gulp!). His passion and knowledge of his product shows as soon as he opens his mouth and he even typed up a listing with the names and origins of each selection.

Admittedly, we are not accustomed to fine dining and somehow specialty cheese seems to fit into a more sophisticated culinary scene than we usually frequent. We weren’t even entirely sure how to eat a cheese plate—do you use your fingers, should you smell the cheese before you taste, is the fig a palate cleanser, can you eat the rind? We may have broken a few rules of etiquette but decided to just go for it.

Neither of us would consider ourselves to be picky eaters, but this part of the lunch turned out to be a true challenge for one of us. It appears that being raised on Velveeta and Kraft Singles may have stunted our taste and tolerance for exotic cheese. Some of the selections had very strong odors and varying textures that were a bit intimidating, but we both managed to give them all a (sometimes reluctant) try. It was actually exciting to have a food experience that pushed the limits of our taste preferences.

Below is the list of cheeses we sampled in the order they were eaten and with brief descriptions/reactions—as we are new to this scene we are also new to describing these flavors and found that to be a challenge as well:

• Grayson mini (raw cow’s milk/Galax, VA)—very smelly with strong aftertaste, smoky
• Bra Duro Alpeggio (raw cow’s milk/Cuneo, Italy)—dry and mild
• La Serena (raw sheep’s milk/Extramadura, Spain)—soft and stinky, dipped in beer
• La Peral (raw cow’s milk/Asturias, Spain)—a salty blue on the milder side
• Lou Bergier Pichin (raw cow’s milk/Piedmonte, Italy)—very smooth and mild

After our tasting adventure and out of curiosity, we looked online for resources to hone our knowledge and etiquette. As it turns out, it is good form to smell the cheese before you eat it as our taste is heavily guided by scent. Using your fingers is acceptable, particularly with hard varieties, and it is best to enjoy the cheese on its own (at least on first bite) to experience the full flavor. Crackers and figs are used to cleanse the palate between each type and you are perfectly fine to eat the rind if you find it appetizing.

For more thorough instruction and information check out the links we’ve included below—and of course, we recommend you go to Reliable and let Patrick create a custom cheese adventure for you!

The Cheesemonger: How to Eat Cheese
The Cheesemonger: How to Taste Cheese
Chow: Know Your Cheese - A Glossary of Cheese Terms
Chow: Stinky to Mild - How to Build a Cheese Plate
Chow: How to Eat a Cheese Plate

The Cherry On Top - Will & Pop's

noreply@blogger.com (Girls with Guts) — Fri, 15 Jul 2011 19:52:00 +0000

It seems like the Girls with Guts keep ending up at Fullsteam Brewery in Durham—not that we’re complaining since it has been the site of some great times and great food. This time, we went to celebrate National Rainier Cherry Day.

The “Northwest Cherries Tree to Table” campaign selected Fullsteam as North Carolina’s representative for a national celebration of cherries. Since Fullsteam had some stout already brewed and ready for the fermentation process, they simply added Rainier cherry juice to create their signature cherry menu item. The event was also billed to include free cherry bounce hand pies to the first 50 attendees.

Unfortunately, the GWG are working girls and were unable to make it in time for the start of the event—we were told that an eager line was ready and waiting at 4 p.m., quickly claiming the limited edition pies to go with the cherry beer. Sad that we missed out on the delicious, homemade cherry pies (but glad to see the enthusiasm), we went forward with our plan to try the beer and sat at one of the indoor picnic tables.

To our unseasoned beer palettes, the drink didn't seem much different than other stouts we've tried. The smoky, coffee-like flavor was strong and kept us from detecting a cherry taste. Being a heavy beer, it probably wouldn't be our first choice on such a hot day, but we enjoyed the taste experiment. The beer is also limited edition—they expect it to last about a week, but once it's out that's it!

After much disappointment over the cherry pie shortage, we were quickly consoled by the sight of Will & Pop’s friendly green food truck parked outside of Fullsteam. A familiar presence in the late-night Carrboro scene, the truck’s birthplace, it appears to be moving in on Durham’s food truck monopoly.

The menu can vary, but their signature is the classic grilled cheese served up with a creative twist (and clever names). We won’t use the word gourmet because that is not their aim (tagline: “so good make ya smack ya pops”), but the ingredients are local, fresh and served with a smile.

We ordered two sandwiches to split—the Hot Hipster and the Stoner. The Hipster is a grilled cheese with mango chutney, or for $.50 more you can get it “hot” by adding habanero cheddar—we went for the latter. The buttery sourdough is perfect for grilled cheese and held up well while mango chutney poured out the sides adding a sweet n’ tangy contrast to the cheese. Just when you are about to tell yourself it’s not that hot you start to realize it kind of is.

The Stoner…well, now we understand why it gets that name. This is the ultimate fantasy sandwich for kids (and stoners) of all ages. Combine the flavors of banana, peanut butter, and marshmallow fluff (plus brownie for $.50 more) and serve it on grilled bread and you’ve got yourself dessert. This sandwich will soothe a severe craving with one bite. It’s pretty rich so we recommend sharing.

One of us has experienced Will & Pop’s before and admittedly has a soft spot for the Hippie—grilled cheese with guacamole. Also of note are the homemade flour chips and guacamole which were not available on this occasion, although nachos with pork were on the menu. They’ve also been spotted serving up burgers at Earth Day in Chapel Hill earlier this year. With such a variety of carefully prepared classics, we are glad to see them crossing the border!

A Sweet & Spicy Trend

noreply@blogger.com (Girls with Guts) — Fri, 01 Jul 2011 13:42:00 +0000

When GWG combined the forces of our collective sweet tooth, we found ourselves on the tempting trail of a local dessert trend. We’ve seen Mexican chocolate beverages served in coffee shops, but recently noticed this sweet and spicy combination making an appearance on several dessert menus.

Based on web research, “Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land [of Mexico] or the foamy drink made from them.” The local variations are chocolate treats accented with a kick of cinnamon, nutmeg, and in some cases cayenne.

Our work started one night at The Parlour ice cream truck—a second helping led us to the Mexican Hot Chocolate flavor, a vegan option. Perhaps not as creamy as the dairy selections, this version is made with coconut milk and has an understated element of spice. Not ones to observe many dietary restrictions, we found this frozen sweet to be quite satisfying but were unable to confirm if it makes for a lower calorie choice.

The next stop was Scratch Bakery where we ordered a slice of Mexican Chocolate Pie. Served chilled, the pie consists of three layers—a chocolate cookie crust, topped with a silky chocolate center, topped with meringue. Each layer provided its own texture, and together they created a sweet and spicy delight. The first bite has a traditional chocolate pudding flavor, but just wait as the spice sneaks up on you.

Over on Ninth Street we visited Elmo’s Diner who recently added a Mexican Chocolate Milkshake to its classic menu of shakes and malts. Another frozen variation of the treat, Elmo’s version is offered with the option of cayenne pepper. We went with the extra spice and found this to be the most flavor-intense of the four desserts we tried. However, this spiciness is not the kind that sets your mouth on fire and gives you the sweats—it’s a peppery taste that creates a kick while the chocolate has an almost soothing effect. Due to the intensity and heaviness of the shake, we think this is a good one to share.

GWG is no stranger to Locopops (in a previous post we attempted to eat 11 on a hot sunny day), but this time we stopped in specifically for the Mexican Chocolate pop (which we believe to be the treat that inspired this trend). Admittedly, we’ve had this one before and always enjoy it—the flavor was similar to Elmo’s shake but with a smoother texture and a little less kick. One of these makes a perfect serving for a flavor that can be on the rich side.

At the end of our taste-testing, we give our recommendation to all four of the Mexican Chocolate inspired treats. If you aren’t up for trying them all, we thought Elmo’s shake stood out for the biggest kick factor and Scratch’s pie was the most original take on the theme. If you come across another variation, please share!

Eating Up Downtown Durham

noreply@blogger.com (Girls with Guts) — Fri, 17 Jun 2011 15:05:00 +0000

For the past month, one half of GWG has been exploring the convenience of her new home in downtown Durham. The desire to devour all things Durham was already there, but this newfound ease of access provides a seemingly insider’s view that fuels the drive to see and do and try it all—a Durham “habit” has developed.

So Wednesday evening, the GWG paired up at this new home base and headed out to browse Durham on foot. Tempted by the food trucks in formation along Rigsbee, we quickly agreed to head over to the NoCo hotblock for beer, food, and whatever else might come up. A typically impromptu Durham adventure ensued as a bite to eat turned into four hours and several beers later.

While we did not set out to create blog content, we could not resist another chance to highlight a great evening brought to you by Durham, NC. The following stream of conscience entry intends to mimic the mood of the night and is packed with all the local goods we encountered along the way:

Must get out of the way I think as runners (hundreds??) stream straight toward us but all I see are the FOOD TRUCKS in my near future; guess I haven’t earned my calories like the running brigade, but not planning to let that stop me. Today it felt great outside—I wish it would stay like this. Okay, what are we here for?—beer and food. First stop, FULLSTEAM. Let’s start a tab—two CARVER SWEET POTATO LAGERS (please) to tide us over as we wait to order up some slices from PIE PUSHERS. Look at that…she’s being reasonable—one slice of BARB’S MARGHERITA (with ELODIE FARMS goat cheese) should be enough, but I’m going for two: BACON & PINEAPPLE = sold…and one other slice with a name I’ll never remember (sausage and brie). Let’s find a picnic table tucked in the shade and begin to indulge. It’s great to see all these people (and dogs) out…really should try out that FULLSTEAM AHEAD! RUN CLUB...back to the pizza. Now the food is gone, the beers are drained…time for round two. Maybe I’ll go for something different…don’t think I’ve tried the SUMMER BASIL FARMHOUSE ALE…and two meat tamales from DOS PERROS, por favor! It’s dangerous to know about these great tastes happening just around the corner…is the ice cream truck still here?…keeping my eye on that. Tamale goes down with a swallow and the beer follows quickly behind it…is the ice cream truck still here? (yes, but I’m getting nervous). Time to make our move...THE PARLOUR bus waits for us across the street (and parked in the front of my mind). Scan the menu…decisions…single or double scoop? I’ll go big. Two scoops of SALTED BUTTER CARAMEL with HOT FUDGE and homemade PRALINE PECANS. And my counterpart will have a scoop of BLUEBERRY with PRALINE PECANS. Hey look at that, it’s PINT NIGHT at MOTORCO…just enough reason to stay out a bit longer. So many NC beers to choose from…don’t know them all but pretty sure you can’t go wrong. One NATTY GREENE BUCKSHOT AMBER and one CAROLINA BULLPEN ALE and now we are feeling good. Hey, there’s Jeff from WHISKEY…and an offer for another beer…NATTY GREENE BUCKSHOT AMBER v2. Now, down to business…we were gonna talk about the blog…yeah, let’s do that. But you know I could really go for another scoop…let’s split a double of vegan MEXICAN HOT CHOCOLATE (in the name of research). This frozen goodness could make me go vegan for an instant. Just got a text from Margaret…she’s around the corner at GEER STREET GARDEN…small world! Oh, forgot to close my tab so back over to FULLSTEAM…wow, there are still a lot of people out. Pretty cool Wednesday. Okay, time to be reasonable as both of us have to work in the morning...so we start our reverse trek along GEER replaying the night’s events and trying to figure when can we do this again??

A Cuy Adventure in Peru

noreply@blogger.com (Girls with Guts) — Fri, 10 Jun 2011 11:45:00 +0000

If there is one lesson in life that I’ve learned as I’ve gotten older, it’s that you should try new things. Traveling is a great way to try new things and I did just that on my recent trip to Peru.

During the planning process, our group of four read about the local cuisine and we set our minds on trying guinea pig—or cuy (koo-ee) as it is known there. Little did we know, our guinea pig experience would end up being a traditional Peruvian celebration.

In Peru, the guinea pig is served for special occasions with the head of the cooked animal going to the person of honor. Since we were advised not to try guinea pig before our trip to Machu Picchu—because of the fatty, oily nature of the meat—we held off until our second to last night in Peru, which happened to be the birthday of one of our group members. The timing could not have been better.

Guinea pig must be ordered two to three hours in advance of the meal to insure the freshest meat. (Yes, what you are probably picturing right now is correct, they go to a market and catch a live one—or so we were told.) We were fortunate to make friends with a staff person from our group tour who called ahead and ordered the guinea pigs for us and set up other birthday arrangements to make the night extra special. She even came along for the party.

We ordered two to split between six people and given the pasta and stuffed pepper that came along with the pigs, it turned out to be the right amount of food for everyone. Once the pigs had been prepared they were brought to the table for their Kodak moment. Fully intact, we were all laughing nervously as we considered what we were about to eat. No backing out now though, once all the pictures had been taken, the pigs were taken back to the kitchen and cut up—making it much easier to eat.

The skin was cooked to a very crisp shell, the meat was indeed fatty and oily—very similar to duck meat—and there were lots of small bones to avoid. The meat was gamey like rabbit and tasted like no other meat we typically eat. It wasn’t a bad taste but doesn’t rank as one of our favorite meats either.

While in Peru we also tried alpaca meat. From the camel family, the alpaca is known for its soft fiber that is used to make knitted and woven items. The meat from the alpaca was tender and flavorful and when served in an elderberry sauce was one of our favorite meals on the trip. In the end, we probably preferred the alpaca over the guinea pig; although, the guinea pig celebration as a whole was difficult to top.

I’d highly recommend a trip to Peru and I would even recommend enjoying your own cuy experience while you’re there!

Guilty Pleasure at Geer Street Garden

noreply@blogger.com (Girls with Guts) — Fri, 03 Jun 2011 15:22:00 +0000

Recently the GWG braved the heat to hang out (and pig out) on the patio of Geer Street Garden. Located on the corner of Foster and Geer Streets, this repurposed gas station maintains its original charm while offering Durham’s newest setting for a cold brew and a bite of southern comfort.

Lured in by “The Pile,” a mound of calories lathered in more calories, the GWG’s decision was only confirmed when we were told the dish is not very upscale. We’ve never been about fancy food—just good (and usually greasy) food.

Listed as an appetizer, “The Pile” is a basically a southern version of cheese fries. Loaded with fried chicken, bacon, jalapenos, melted cheese and gravy, the dish comes with your choice of two additional sauces. We chose the srirachanaise and spicy mustardayonaise, flavors that stood out in the heap.

Bottom line is this dish makes a great guilty pleasure that goes down well with beer. The fries were fresh and well seasoned making a nice bed for the layers of meat and cheese, while the combination of the four sauces pulled everything together. We had to leave a few fries on the plate but it was only because we were stuffed to satisfaction.

The Geer Street menu offers a nice survey of Southern staples without trying to do too much—deviled eggs, fried chicken, pimento cheese, banana pudding and a large variety of sauces to lather over everything.

Recently they’ve made additions to finish off the patio space including a trellis and umbrellas that add shade and a soft touch to the concrete space. (We suggest adding a misting system and this will be a favorite spot for the summer).

Between the two of us we’ve also had the burger and the grilled pimento cheese and feel safe to say there is a new competitor on the block.

The Strawberry Festival

noreply@blogger.com (Girls with Guts) — Fri, 13 May 2011 20:32:00 +0000

A strawberry festival, a beautiful day, and some of Durham’s great food vendors serving strawberry creations—more than enough reason to get GWG out of bed on a Saturday morning.

Bushels of berries and families turned out to show their support and take part in this annual event. Hosted by the Central Park School for Children (CPCS), the festival had an endearing school kid touch—handmade signs, student-run food stands, and plenty of kid-friendly activities (strawberry fingernail painting, obstacle course, dunk the teacher, and more).

GWG was primarily there to check out the food scene, but we were thrilled to see so much activity at the north edge of downtown. First, we scoped the booths for the strawberry-themed treats and decided to try them all. We moved from booth to booth until our hands were full and then took ourselves to a picnic table to enjoy our strawberry spread.

Guglhupf, a German bakery in Durham, provided scones for the “famous strawberry shortcake”. A super-sweet hybrid between a biscuit and cornbread, the cake was layered with whipped cream and a pile of strawberries. The scone itself didn’t have much flavor but worked well in the ensemble, adding a bit of crunch and a lot of sweet. As a favorite summer dessert, we definitely thought about going for seconds.

Chocolate-covered strawberries were also served as part of the day’s theme. Gourmet chocolate was provided by Whole Foods to create this classic strawberry treat.

Strawberry smoothies supplied by NC State University were a refreshing option as the day warmed up, although we detected a banana flavor that wasn’t expected. Strawberry lemonade was also available to quench the thirst.

The most inventive food-item at the event was served up by Pie Pushers. In a show of support, they created a strawberry themed slice for the day called the “Strawberry Salad Slice”—pesto and goat cheese pizza topped with pea shoots and strawberry salad. The result was not your traditional pizza, but a light and fresh combination of flavors that worked surprisingly well.

All food and drink items were served with recyclable/compostable containers and utensils, while convenient stations made it easy to correctly dispose of trash.

Judging by the turnout, this event is a family favorite and a great way to preserve the community spaces. We enjoyed the spring weather and the chance to enjoy good food for a good cause.

The Bull City’s Hottest Dog

noreply@blogger.com (Girls with Guts) — Fri, 29 Apr 2011 12:25:00 +0000

Sometimes it’s the second viewing of a movie that reveals the finer details you missed on the first go-round. Our return visit to Bull City Burger & Brewery led us to unexplored areas of the menu—hot dogs and beer (and a few things on the side to make it a GWG-balanced meal).

There’s been a lot of coverage of BCBB since its opening with an obvious focus on the burgers. In order to try it from a different perspective, we ordered up both specialty hot dogs—the Wrapper Dog and the Slaw Chili Dog—as well as the Deep Fried Pickles, Bull Nuts, Duck Frites and a couple of beers to wash it all down.

It would have been reasonable enough to make a meal out of the appetizers alone. The deep fried pickles with “Hybrid Power” crust were sliced thin and dipped in a greaseless pretzel coating that had even the non-pickle lover among us going back for more. The house-made dipping sauce added a sweet and smooth touch that made this side dish complete.

Grown in NC, the Bull Nuts were also a nice beer and dog companion—ideal for the ballpark. Crunchy and salty peanuts with a sweet bacon coating on each bite make these one of a kind. If you don’t have the appetite for a full meal, these make a great bar snack.

For a twist on typical french fry offerings, look no further than Duck Frites. As the menu describes, “skinny, french cut, finished in duck fat with fresh rosemary and Fleur de Sel,” these are no fast food fries. The rosemary really makes these a unique choice on the menu.

All that culinary pleasure and we haven’t even gotten to the dogs—but the tasty trend continues. Like everything else they serve, the sausage is house made and all beef. Both were a sight to see—one wrapped in bacon and the other covered in chili and slaw. The Carolina style dog was probably the most gorgeous we’ve seen, accessorized with bright purple cabbage that added both flavor and flare. The meat was fresh and flavorful with a soft texture (nothing chewy here) held together by the soft n’ sturdy homemade buns. We certainly understand why the burgers are the main act but we are just saying these dogs could steal the show every now and then.

Although the beers weren’t ready at opening, they rolled out in early April and we think it was worth the wait. During our visit they had the pale ale, golden ale and porter on tap—we gave the golden and porter a try and found them to be quite smooth and refreshing. Admittedly we aren’t beer aficionados but we both felt these beers had been fine-tuned and well-groomed.

GWG is glad that our second visit to BCBB helped us appreciate the quality and originality of the menu offerings—we hope that down the road there will be some additional surprises to uncover.

In Full Bloom...

noreply@blogger.com (Girls with Guts) — Fri, 25 Mar 2011 20:28:00 +0000

Spring has a way of refreshing things, allowing you to see them in a new light. The recent touch of color and warmth brought GWG out and about to fall in love with Durham just a little harder. Heading to lunch, we couldn’t miss the gorgeous and vibrant purple trees lining Morgan Street, and it was enough to make us smile and momentarily forget the hustle.

It’s been a big week for us, so we headed over to Dain’s Place for a classic GWG meal that would be sure to hit the spot. A great burger and the Ring of Fire went well with a conversation between friends and co-workers. We had a couple things to discuss—a new job for one, a new home for the other, and then where to go from here.

The good news is we are both staying in Durham and we are still planning to blog—it just might take a little more teamwork and coordination. We’d like to keep the healthy focus we established at the beginning of the year but have decided to do that through exercise, allowing ourselves to enjoy the less healthy options that inspired our blog (turns out we aren’t great at self-denial). We’d also like to touch on places outside of Durham, as Carrboro, Chapel Hill and Raleigh have a lot to serve up as well.

We guess you’d say that like these lovely new buds sprouting across Durham, we too are blooming into a new perspective and a new chapter in our lives.

Line Dance a-la Gaga

noreply@blogger.com (Girls with Guts) — Wed, 16 Feb 2011 21:33:00 +0000

All things Lady Gaga are a bit odd, and the recent Gaga inspired dance workshop at Ninth Street Dance lived up to that reputation. Not sure what to expect but excited about the adventure, GWG and friends met up on a Saturday afternoon to exercise, try something new, and check out this local dance studio. What we found was met with mixed opinions…

The class instructor introduced herself and briefed us on a resume that sounded encouraging, but didn’t mean much to us as beginners. Prepared with index cards for reference, she began to teach the dance steps piece by piece—a routine we believe she choreographed herself. The first several steps came fairly easily but after a short while there was a bit of confusion as she moved to different sides of the room, and at one point it seemed that she was relying on some of the seasoned dancers to remember the moves.

The dance class turned out to be two hours dedicated to one line dance to the song Poker Face by Lady Gaga. Expecting more of a “jump in and go” type class, the GWG and many others seemed frustrated by the combination of varying skill levels and unorganized teaching style. While the 64 count dance was a challenge to memorize, the slow pace of the first hour did not get our heart rates up and would barely count as exercise. The second hour was spent “perfecting” the dance and working up to full speed—several standout dancers were noticeably sweating and out of breath, but for the rest of us it never got very high intensity.

We saw several people leaving throughout the class and given the $20 price tag, we were also a little disappointed in the end result. One of us decided to sit out and observe halfway through—partly to take pictures but mostly out of frustration. The other of us liked the concept but not the execution. Being big fans of most everything Durham we hate to give a bad review, but in this case we have to say this dance class did not convert us into Little Monsters or have us signing up for the next workshop.

Big Game Menu Recap

noreply@blogger.com (Girls with Guts) — Sat, 12 Feb 2011 20:58:00 +0000

Planning and executing a menu during the Super Bowl is time consuming. Although the recipes were simple to do, serving them hot required lots of time in the kitchen—thank goodness for open floor plans and big screen TVs.

Party-goers were polled following the game and no recipe was a clear favorite but everyone agreed overall that the menu was tasty and filling, but it didn’t leave anyone feeling as though they’d over eaten. Mission accomplished, now for some notes.

The sweet ‘n’ spicy snack mix wasn’t terribly popular the night of the game (guests opted for chips and salsa), but the leftovers were a nice snack at work.

The blooming onion had great flavor but lacked the crunchy coating that makes the fried ones so mouth-watering good. The onion was voted as a favorite by one guest and this recipe will make more appearances in the future.

The healthy cheese dip was the most disappointing recipe of the night. This is no surprise though, how do you top good, fatty, cheese dip. Mixed with the salsa, the cheese dip added a nice creaminess but alone it was bland.

Easy to make, the potluck sloppy joes were a crowd pleaser. Making enough to feed the guys, this recipe was easy, used typical household items, and had a surprisingly sweet flavor. Great for kids and big groups.

Finally, the baked bananas were a warm, gooey, delicious way to end the evening. Eaten fresh from the oven in the fourth quarter, this recipe is recommend to anyone looking for a guilt-free dessert.

Enjoy Big Game without Big Gain

noreply@blogger.com (Girls with Guts) — Fri, 04 Feb 2011 22:11:00 +0000

The big game is two days away and the GWG have planned a healthy menu to compliment what’s sure to be a great game. So, no matter which team you’re pulling full, try out one, or all, of these recipes and let us know what you thought. Check back next week and see our thoughts on these dishes.

Another healthy tip, do these exercises while watching the commercials to burn calories.

Sweet ‘n’ Spicy Snack Mix

4 cups miniature pretzels
2-1/3 cups reduced-fat cheese-flavored baked snack crackers
2 cups Wheat Chex
3 tablespoons butter, melted
1 tablespoon reduced-sodium soy sauce
2 teaspoons chili powder
1 teaspoon barbecue seasoning
3 cups Corn Pops

Directions:

In a large bowl, combine the pretzels, crackers and cereal. In a small bowl, combine the butter, soy sauce, chili powder and barbecue seasoning; pour over cereal mixture and toss to coat.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Stir in Corn Pops. Store in airtight containers. Yield: 10 cups.

Blooming Onion

2 large sweet onions
1 tablespoon butter, melted
2 teaspoons Dijon mustard
3 tablespoons dry bread crumbs
¼ teaspoon salt
¼ teaspoon pepper

Sauce:
¼ cup fat-free sour cream
¼ cup fat-free mayonnaise
1-1/2 teaspoons dried minced onion
¼ teaspoon garlic powder
¼ teaspoon dill weed

Directions:

With a sharp knife, slice ½ inch off the top of the onions; peel onions. Cut each into 16 wedges to within ½ inch of root end.

Place each onion on a double thickness of heavy-duty foil (about 12 inch square). Fold foil around onions and seal tightly. Place in an ungreased 11-inch x 7-inch baking dish. Bake, uncovered, at 425 degrees for 20 minutes.

In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper.

Bake 18-22 minutes longer or until crisp-tender. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions. Yield: 8 servings.

Homemade Fries

For simple fries: Cut 2 large potatoes into strips and toss with olive oil, salt, and pepper. Bake at 425 degrees for about 30 minutes.

For a spicy mayo dip, combine 1/4 cup mayonnaise with 1/2 teaspoon paprika, 1 teaspoon lemon juice, and 1/4 teaspoon curry powder.

Healthy Cheese Dip

4 oz. 8th Continent Light Vanilla Soy milk
3 oz. fat free block cheddar cheese
2 oz. Velveeta Light
2 Tbsp. fat free cream cheese
Melt in saucepan with milk.

Or

1/2 cup light soymilk
3 ounces fat-free block cheddar cheese
1 wedge The Laughing Cow Light Original Swiss cheese
2 tablespoons fat-free cream cheese
Melt in saucepan with milk.

Potluck sloppy joes

3 pounds lean ground turkey
3 celery ribs, chopped
2 medium onions, chopped
1 large green pepper, chopped
1-3/4 cups ketchup
1 can (8 ounces) no-salt-added tomato sauce
3 tablespoons all-purpose flour
3 tablespoons sugar
3 tablespoons cider vinegar
1 tablespoon prepared mustard
12 whole wheat hamburger buns, split and toasted

Directions:

In a large nonstick skillet, cook the turkey, celery, onions and pepper over medium heat until meat is no longer pink; drain.

Stir in the ketchup, tomato sauce, flour, sugar, vinegar and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Spoon 2/3 cup turkey mixture onto each bun. Yield: 12 servings.

Baked Bananas

1 medium ripe banana, cut in half lengthwise
2 tsp honey or agave
cinnamon

Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.

Get Fit - Outdoor Ice Skating

noreply@blogger.com (Girls with Guts) — Fri, 28 Jan 2011 16:50:00 +0000

Inspired by the recent wintery weather, the GWG decided to try ice skating as a fun and festive physical activity. We’d heard about Winterfest in Raleigh—an outdoor natural ice rink located in City Plaza—and made the trip to check it out.

The location in the middle of downtown Raleigh provides a nice backdrop and is convenient to local shops and restaurants—however, the rink is surrounded by construction on two sides. Let us also warn you, this is no Rockefeller Center—we were both surprised by the small size of the skating area.

We arrived around lunchtime and joined a small crowd of families enjoying a leisurely ride around the rink—a couple of people challenged each other to races while others were still working on their balance. Pop music playing over speakers added to the enjoyment as we circled the rink for about an hour.

Because of the small size of the rink and its patchy condition, it was a little hard to get our speed up but we did start to warm up after several laps. Using an online calorie calculator, we estimate that based on our size we each burned about 250-300 calories.

Once we’d had our fill of going around in circles, we decided to warm up and headed across the street to Starbucks. Keeping with our new healthy theme, we each selected lighter beverages—one a tall Skinny Vanilla Latte (90 calories) and the other a grande Chai Tea Latte (240 calories). It may have cancelled out our exercise, but it was a nice way to wrap up our chilly afternoon activity.

If you’d like to try out Raleigh’s own outdoor ice skating rink, this season’s schedule ends after this weekend. The cost is $8.00 per person and includes skate rental.

The Lighter Side of Tyler's

noreply@blogger.com (Girls with Guts) — Fri, 21 Jan 2011 21:15:00 +0000

Going forward with our blog and its new emphasis on good habits, we weren’t quite sure where to go for our first healthy post. We decided to revisit a place we enjoyed last year but with a goal to find the lower calorie options on the menu—and with the hopes that we could still come away with a good taste in our mouths. So we found ourselves at Tyler’s Restaurant & Taproom in American Tobacco— our previous visit left us satisfied after sharing a plate of Carolina Nachos, soft pretzels and a couple rounds of beer. Could we enjoy a guilt-free beer and appetizer?

This time we had to look a little harder on the menu to find what we were looking for—most people probably don’t go to Tyler’s to count calories and there aren’t tons of options for people that do. We were hoping to get a beer so we started by asking for the light options—unfortunately the only choices were the standard US big box varieties, --Miller, Bud, Amstel or Corona. We can enjoy those beverages on any occasion, so decided we could pass this time around (we’d hoped some of the local microbrews would include lighter options, but our waitress and the menu did not make it seem that way).

For an appetizer we opted for the hummus & pimento cheese plate. We had a feeling the pimento cheese took this semi-healthy appetizer to the unhealthy side but it didn’t occur to us until it was on the table that maybe we could have ordered hummus only. With warm pitas, carrots and celery for dipping, this dish was a great way to kick our taste buds into gear—the hummus had great flavor and was more tasty than expected. Surprisingly, we did not finish the dish before our meals came allowing us to pack up calories for a later time.

For the first time in GWG history, one of us ordered a salad—the Blackened Salmon Salad with chilled salmon, field greens, grated Parmesan and a side of spicy mustard vinaigrette. This dish has a lot of flavor—the fish is coated in spices and was quite peppery in certain bites. The hot spices worked well with the sweet and tangy dressing, but at times there was a bit of flavor overload and a few pieces of the salmon were chewy. Overall, it was a decent dish and came in a heaping quantity (ordered with the dressing on the side to limit calories).

Enticed by brie cheese, the other GWG ordered the grilled chicken wrap lunch special complete with candied walnuts and a pomegranate dressing. The best part of the wrap was the wrap itself--perfectly moist and able to hold all the food in while being eaten. However, if not a brie lover, it’s probably best to steer clear as that was the standout flavor. Although satisfying for the GWG, the chicken was barely noticeable, there was only an occasional crunch from the candied walnuts, and the pomegranate dressing was practically non-existent. This GWG (a brie lover) isn’t complaining and finished the full wrap but is hesitant to recommend to all.

At the end of the meal, we were both very pleased with the lighter options and enjoyed not feeling tired and overly full. That being said, Tyler’s is probably best enjoyed when you go for the grease and swallow it down with beer.

We must also admit that we don’t specifically know the calorie content in the dishes we chose, but we at least know they are healthier choices than we’ve made before. We attempted to use online calculators to estimate the calories and nutritional content, but even those seem inconsistent. Without asking the restaurant for details about the way food is prepared and all the ingredients, it becomes almost impossible to be certain what you have consumed. Unfortunately restaurants don’t make it that easy and we hate to become those people that overanalyze every detail of their food—that might be something we have to get over to find the truth.

Exercise activities for the week: swimming, running, zumba

Healthy Habits 2011

noreply@blogger.com (Girls with Guts) — Fri, 14 Jan 2011 13:54:00 +0000

It’s hard to believe Girls with Guts celebrates its first birthday this month--we had a great year stuffing ourselves to maximum capacity, meeting fellow foodies and exploring Durham (and the surrounding area) via many of its great restaurants.

With one year under our tightening belts, we thought it might be time to loosen them a bit and decided on a new challenge for the new year. In other words, a healthier (gasp!) approach to the blog.

2011 will bring more restaurant write-ups--however, instead of eating the largest or most calorie-laden item on the menu, we’d like to find something satisfying AND healthy. We still want to enjoy the restaurants we’ve come to love and crave, but in a way that won’t require a marathon to burn off. We also hope to find substitutes or modifications for some of those food temptations that we all fight.

In addition, GWG will seek out new physical challenges to mix up the workout routines we’ve already established. We plan to share highlights from our exercise exploits to encourage others to earn their calories, an aspect of our lives we haven’t touched on before.

We are both food-lovers to the highest degree and have always embraced that proudly. This is not an attempt to suppress our inner foodie, but to move forward with more control and moderation. Some people may not consider this to be a challenge in the same sense, but we believe it will prove much harder than our first year of open ended gluttony.

We hope that our readers will follow along for this next chapter of Girls with Guts.

German Food Meets Durham Art

noreply@blogger.com (Girls with Guts) — Fri, 17 Dec 2010 21:21:00 +0000

Guglhupf’s German Holiday Market was another in a recent string of combination art-food-music events that display Durham’s unique personality and boost holiday spirits. The restaurant’s unique outdoor patio played host to this seasonal event complete with local artists, live Christmas music, authentic German snacks, and a bonfire to keep things toasty.

Artists squeezed into the cozy space to showcase their goods to holiday shoppers, while a line of people waited to order authentic pastries, bratwursts, and winter drinks. Our favorite art pieces included a cute kitchen chalkboard and 2D figurines made from roofing paper. We also browsed displays of colorful paintings, jewelry and sculptures, but saved our money for the food and drink table.

To fight off the especially cold weather, the drink menu offered warm cider (with and without rum), hot toddies, and mulled wine. We each opted for cider with rum and were comforted by the sweet and toasty beverage—a nice compliment to the fresh doughnuts filled with berry jelly. The smoky smell of bratwursts on the grill floated through the air, tempting one of us to give it a try. Served to order on a signature pretzel roll, the bratwurst was topped with signature sauerkraut and mustard making for a perfect lunch.

If you’ve not been to Guglhupf, you should know it is special for many reasons. It has a fabulous restaurant perfect for a causal brunch/lunch/dinner with a friend or as a quiet study place. It has a bakery full of fresh breads, savory snacks, and decadent desserts. It is housed in a unique building full of charm and individuality. It also knows how to host a great event complete with local artists, good foods, and stellar winter drinks.