Here and There

January 23, 2012 · 4 comments

in atlanta, columbia, dining out, misc food, wine at home

I’ve been traveling all over the place, for work and for pleasure, hence the lack of restaurant and cooking project posts in January. Once I got back from Savannah yesterday afternoon, I spent the rest of the day cooking and watching football, and it was pure pleasure spending some time in the dojo.

As I’ve been getting settled in this morning, I realized I do have a bunch of miscellaneous photos from the last few weeks. So here you go, get ready for a bunch of ’em.

First up, my brother and I took my father to Bern’s for his birthday. The wine and service were amazing, as was this large strip steak that we split three ways (pictured is just part of my portion).

The next day we went to Arco Iris, where these crispy braised pork nuggets were the jam.

The next week I visited Miso Izakaya again with some friends. I loved the oden dish they were trying out (I don’t think it’s on the menu), though we ate it early in the meal and it sat quite heavy. Tons of luscious soft bone marrow and firm root veggies.

I finally tried their ramen, which was good, though a touch sweet for my tastes. I have no idea if this was a good representation of this dish though; the kitchen was slammed and we were told they didn’t have ramen, then they brought it out later in the evening.

Last week I took a tour of Inland seafood. They sent me home with some crab dips and such, though I was hoping for a case of these Shigoku oysters. Shit, I would have even accepted a case of beau soleils from Nova Scotia. I requested this tour for a post I’m working on – more on that in the coming weeks.

I also got together with friends for some home cooked pizza and wine. My friend John is apparently on a mission to keep me in the poor house, as he continues to introduce me to expensive things which I desire. Old Barolo is amazing. It’s like dirty, mulchy, tar-laden Burgundy.

I stopped at Chat Patti (Vegetarian Indian) for the first time in a while. The thali special is always a good deal. Not as flavorful (or spicy) vegetables as I remember, but still chock full of great breads and vibrant sauces.


There’s now an excellent coffee shop in Columbia, called Drip. They serve breakfast and lunch too – I tried a duck confit biscuit with honey that is crave-worthy. Flaky, sweet, fatty, etc.

On the way to the coast I stopped in Orangeburg SC at the famous Duke’s Bar-B-Q. They told me it was the best I’d ever try, though in my experience 90% of SC BBQ is terrible (I’ve yet to try Sweatman’s or Scott’s). It’s mostly buffets and steam tray pork. Duke’s was no different. The tomato-rich hash was fine, in a I-don’t-get-to-eat-this-very-often sort of way. It was like a pureed Brunswick stew. And look at that sweet and cloying yellow mustard sauce – looks appetizing, huh?


I ate mussels and fried shrimp at 11th Street Dockside in Beaufort, it was serviceable. I’d order the shrimp again.

And I took a boat ride in Savannah, then ate steamed oysters and drank $3 margaritas at Bonna Bella Yacht Club. It was 77F and sunny with a gorgeous sunset and plenty of frosty Miller High Life on the boat. Perfect day.

Finally I got home and cooked. During the dreary ride back I was struck with a craving for Beef Bourguignon. It was fairly well done though the sauce wasn’t quite on point. Hopefully the flavors came together a little more overnight, and I may add more demi-glace today.

I have another 1.5lbs of beef chuck in my sous vide machine, which has been running at 140F since 4PM yesterday. Tonight I’m going to compare with the four hour braised beef and see who wins.

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  • Hunter Bradley

    Looks like you built a clone of Seattle Food Geek’s immersion circulator!  I actually just received most of the bits for putting one together as well, but I still haven’t decided what I want to use for a case…  Was the clear plastic (acrylic?) decent to work with?

  • Caroline

    Can I come visit you next time you are cooking?

  • Caroline

    Can I come visit you next time you are cooking?

  • Yep, exactly! I’m terrible with this sort of stuff, but the acrylic worked fairly well. Good luck!

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