Bonus Date: @ElmStreetGrill

Published May 13, 2017 by microncat

After seeing a video @EricChilton put up on Facebook about this place, I wanted to try it out, and it did not disappoint!  We were greeted at the door by Ravi, the owner, and led to a big booth near the windows.  We checked out the menu while he went to fill drinks.

According to the video, Ravi is from India, and that is reflected in the menu.  He has taken fusion to a different level, crossing cultures around on the plate.  Ginny got Chicken Tikka Tacos, and I got Jambalaya, which definitely had a different taste than one would expect.

The food was delicious!  Service was great, as well.  Ravi says they have over 400 reservations for mother’s day, so you prolly can’t go there this weekend, but definitely check them out; we will be back!


Date Night at Dame’s

Published May 13, 2017 by microncat

Well, there’s a Salvadoran restaurant on MLK Drive, or so says Ethnosh, but when we got there, they were closed.  We ended up four doors down, at Dame’s Chicken and Waffles.  I have heard folks rave about how great the food is, and we were there, so we went.  

It’s a dark place inside, with dark paint and concrete floors.  They only serve three pieces of chicken: legs, the biggest wings in history, and breast cutlet.  I was really wishing for thighs; I prefer “dark” meat, but no joy.  

Almost everything is served with a waffle of one kind or another.  I ordered a breast cutlet with classic waffle and orange honeycomb schmear.  

The breast was, as dreaded, dry, and the waffle was soft instead of crunchy. ūüėü

Service was fantastic, and the live ūüéł was **on point**, but IDK why folks are excited about this place; we definitely were not.

Date Night: Frida’s

Published May 1, 2017 by microncat

So this is about a month ago, but there is a new Mexican place in Kernersville called “Frida’s”.  It has a Frida Kahlo theme.  Frida was a Mexican painter, and she is one of my favorites.  This is the mural on the back wall.  Whoever did it, did a great job!

Ginny and I went there for lunch the end of March.  I ordered the ceviche appetizer as an entree, and it would serve at least three people.  I had it for four meals, lol.  It was gorgeous, and tasted as good as it looks!

Ginny got ye olde Speedy Gonzalez, if I remember right.  Their enchilada sauce is good!

This is the People Greeter.

This is the bar area.  Interestingly, the peeps in the bar were kids from Bishop McGuiness High School, all dressed up from some event.  They were very polite, and thanked the staff when they left.

Date Night: Pieology

Published January 28, 2017 by microncat

This week’s Date Night, we went to the new pizza place beside Whole Foods in Greensboro, called “Pieology”.


The place has been open for a few months, and we got there right at 6pm, so there wasn’t a huge crowd. ¬†Here’s what it looks like inside:


So when you go in, the process is a cross between Subway and Chipotle. ¬†There are menus on the walls, of course, and they have a few “standard” pizzas that you can ask for, but I think most people do the “build your own” option. ¬†For $8.95, you get an 11.5″ pizza on white or whole wheat thin crust (gluten free – $2 more), with WHATEVER YOUR HEART DESIRES on top. ¬†For $9.95, you get to build the salad of your dreams. ¬†And man, do they have toppings! ¬†Parm, mozz, ricotta, gorgonzola and some weird vegan pseudo-cheese <gack> are the cheeses I remember; there may have been more.

As you can see, it is somewhat like Subway, where you point and tell ’em what you want. The balls of dough come out on trays, and each one is placed on one of those wooden paddles, called a “peel”. ¬†The Peel is then placed in a giant automated squisher-thing ™ and the dough is mashed flat, then the peel and dough are stacked in a rack until needed. ¬†At that point, they bring it over to the make line, and you have to decide between three different “oil bases” – butter, herb butter, and one more I forgot. ¬†They brush that around the edge of the crust, then they apply whichever sauce you pick, in a circular pattern just like in the picture on the menu. ¬†Which is weird, because it means you don’t get sauce across the whole pie.

When I first got out of high school, I worked for Domino’s Pizza for several years, and I did everything in the store, including making pizza. ¬†Domino’s has a standard for how you lay ingredients on a crust, and it goes like this: sauce, cheese, flat veggies, then flat meats, then chunky meats and veg, then top cheese, if any. ¬†The bottom layer of cheese is supposed to cover the entire circle of red sauce, with no “red edges”, and toppings are spread evenly across the pie. ¬†The reasons for this are, visual appeal, and, more practically, so the pie gets cooked evenly. ¬†(Back then, we used raw hamburger and raw breakfast sausage, so it was important to get it all cooked well. ¬†Now it’s all precooked, but I digress.) ¬†I don’t know about you, but I’m a fan of the whole crust having toppings, not just the middle.

I tell you all this as a cautionary tale, because I had to repeatedly tell the food handlers to spread the cheese and toppings out across the pie.  They were both literally piling all the toppings right in the middle Рno toppings out near the edge of the crust Рlike they were trying to build a pyramid.  When I asked them to spread things evenly, they looked at me like I had three heads, but they did it.


This is the, “OMG, You’ve got three heads!” look on my pizza maker. ¬†And lookit; he’s wearing gloves! ¬†We never wore gloves at Domino’s…but it was the ’80s.

When your pizza is done, it’s passed to the “oven guy” and slid into the oven, which looks like a new model of the Baker’s Pride ovens we used at Domino’s, before the conveyor belt ovens came out. ¬†If theirs is like ours was, it’s 600 degrees in there, baby! ¬†Then, you pay for your dinner and get a number to put on the table, get your drink, and have a seat to wait. ¬†We didn’t wait long, either. ¬†Here’s the result:


BOOM!!! ¬†Pepperoni, mushrooms, bacon, kalamata olives, Italian sausage, artichoke hearts and fresh basil. ¬†Mmmmmm…. ¬†The pie is cut in eight slices, and they did a good job of keeping the sizes fairly even. ¬†The crust could have been more crispy, but overall, I was pleased with mine, and Ginny liked hers, too. ¬†Of course, I had enough pizza left over for two more meals, but they have takeout boxes right beside the drink machine, so it’s all good. ¬†ūüôā

I had two issues with this place. ¬†First, they do not have brewed tea. ¬†They have that disgusting “Golden Peaks” crap that tastes like it came out of a can six weeks ago and got treated with chemicals. ¬†That stuff is just unAmerican. ¬†Seriously. ¬†Second, they serve Coke products, and there’s no soda water option on the machine.

So that’s it! ¬†It’s a really great idea, the custom pizza thing, and the price is phenomenal for what you get. ¬†I think we’ll definitely go back.


Bengali Chicken and Vegetable Soup

Published January 27, 2017 by microncat

This week’s adventure in the Eating Well… cookbook is a REALLY great soup made with coconut milk and lots o’ spices.


Large bowl with cauliflower by Deik Pierce. ¬†Small blue bowl by an Oak Ridge potter whose name I can’t remember. ¬†Gray/green bowl by Charlie Tefft. ¬†Enamel bowl by me.

Just check out all the deliciousness! ¬†The recipe calls for a jalapeno pepper sliced up in it; I forgot to buy one, so used a chipotle instead. ¬†Also, fresh thyme instead of dried, and dried parsley instead of fresh, LOL. ¬†I don’t buy fresh parsley, ‘cuz it tastes like grass. ¬†Not shown: ¬†diced chicken meat, one thigh and one breast, and one clove garlic, which was already in the pot before I took this pic.

So, the coconut milk, onions, garlic, chipotle, ginger, thyme, cinnamon and parsley flakes all went in the pot together and cooked down until it was a gorgeous creamy consistency, and the house smelled amazing.  Then everything else went in and cooked for close to an hour.


Small shino bowl by yours truly!

And here’s the final result! ¬†It was SOOOOOOO good!!! ¬†And low carb! ¬†Not low fat, though, because, coconut milk (the recipe calls for “light” coconut milk, but I’m not into the crap additives they have to put in, to replace the fat, so I don’t buy it.) ¬†This one is a winner, winner, chicken (soup) dinner!


Eating in Egypt

Published January 20, 2017 by microncat

So, yesterday I got a post in my Facebook feed, telling about the upcoming NoshUp at Koshary in a couple of weeks. ¬†I’ve been looking at the place as I’ve driven by there recently, and looking forward to checking it out, so I suggested it as our date night dinner.

Ginny and I got there about 5:15pm, and tonight is a Thursday.  There was one table of three guys seated, and no staff in sight.  After being there and ignored for a few minutes, we decided to take a seat.  The decor is pleasant, with what appear to be hooked rugs featuring the images of some Egyptian gods (see one of them above the men in the picture on the left.)  The ceiling is painted sky blue, with silver clouds.  It was quiet, with just the one other table at the time, and there was no muzak.

Service was fairly slow. ¬†We were seated a few minutes before the one and only wait staff came out from the back. ¬†He futzed around behind the register for a couple more minutes before he came to bring menus and take the drink order. ¬†One downside to this waiter: ¬†He had cologne you could smell from a mile away – so strong that even Ginny, who does not usually comment on such things, said something about it. ¬†It wasn’t a horrible scent, but I stand by what I said last week, to wit: ¬†your personal scent choices should be between you and your lover – nobody else needs to be able to smell it.

After perusing the menu, we decided to get two apps and a small entree. ¬†We ordered the stuffed grape leaves with tzatziki sauce (although they don’t call it that; it’s the same thing), Baba Ghanouj with pita points, and the dish for which the place is named, Koshary, with a skewer each of lamb and beef.

The Baba Ghanouj was outstanding, with just a slight bitterness, and what I think was smoked paprika. ¬†The pita points were, ahem, “on point” – soft, and hot. ¬†This was my favorite thing on the table.

The stuffed grape leaves are the best I have ever eaten. ¬†I’m not usually a fan, because they’re usually (a) sour, and (b) cold, and (c) dry. ¬†These were none of the above. ¬†They WERE, of course, a little tangy, because pickled grape leaves. ¬†They were served warm, and they weren’t just white rice inside. ¬†There was rice and some other ingredients I can’t identify, and they were absolutely delicious.

Disappointment arrived with the Koshary and kebabs. ¬†In the picture above left, the top skewer is the lamb, and the bottom skewer is the beef filet. ¬†The waiter didn’t indicate which was which, and I had to smell them to figure it out, because Ginny does not eat lamb. ¬†The meat was grilled, but not seasoned AT ALL. ¬†Not even a marinade. ¬†I had a bite of the beef as well as my lamb, and frankly, I couldn’t tell the difference in taste between them. ¬†The lamb was not of a tender cut, either. ¬†As much as I love lamb, I only managed to eat (most of) one of the chunks, because of all the connective tissue involved. ¬†Yech.

Underneath the kebabs in the picture is the Koshary, and thank GOD we just ordered the small portion, because it was NOT good. ¬†This is a mixture of lentils, rice, chickpeas, and for some weird reason, elbow macaroni, covered¬†with what appeared to be crushed tomatoes straight from a can, and topped with crispy fried onion ribbons – basically, a big bowl o’ carbs. ¬†I could not detect any salt at all, and the tomatoes were very acidic. ¬†As you can see from the picture on the right, it looked like a dog’s breakfast. ¬†(Maggie would not have objected, I promise you!)

I would go back for the apps, but would definitely get some other entree.  As always, your mileage may vary, so try it out, if only for the apps.


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