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Re: “UPDATE: South Carolina, once again, has no female head brewers

When I go to Ghost Monkey, Revelry, Two Blokes, Frothy Beard, you name it... I see a lot of women drinking beer. Now to have female brewers you need female entrepreneurs and workers, but you also need an industry that welcomes them.

More specifically, for SC to meet national trends, with 49 breweries we'd need only two women in lead roles. We're 50% behind that right now.

0 of 2 people like this.
Posted by factoryconnection on October 23, 2017 at 10:56 AM

Re: “Sorghum & Salt celebrates Goatober with a new goat ragu

Dale Hutchison. I have found goat at India Spice on Old Towne Rd.. Nice man and some interesting curries. Like the one for lamb.

Posted by Julian Timberlake on October 21, 2017 at 5:06 PM

Re: “Charleston chefs explain what makes deviled eggs the perfect bar food

Making deviled eggs and egg salad is a very time consuming process. And time equals money in the food industry, so I would imagine that many venues won't be offering them because they cost so much in labor to make. Too bad, as they are delicious! I'm going to go over to the Glass Onion and see what their take is on this perfect food.

Posted by Dale Hutchison on October 21, 2017 at 12:07 PM

Re: “UPDATE: South Carolina, once again, has no female head brewers

Not sure what bars you are going to, but I doubt that there is 36% of women who are usually drinking beer. And the industry, especially in our area, which opened small craft breweries, is loaded down with men. There is no conspiracy to keep women out of being in charge. The fact is that there are fewer women opening up their own breweries, or becoming apprentices in the difficult and time consuming art of making beer. Please don't try and make "news" out of nothing.

3 of 3 people like this.
Posted by Dale Hutchison on October 21, 2017 at 12:03 PM

Re: “Sorghum & Salt celebrates Goatober with a new goat ragu

I looked at the on-line menu, and did not find the goat meat. I wish they would update their web page and include it, so one can see how expensive this goat dish will cost. I hope the goat farmers make the meat reasonable priced so they can market it in more areas. I love it, have eaten it overseas, and would like to try it if it is affordable.

1 of 3 people like this.
Posted by Dale Hutchison on October 19, 2017 at 1:34 PM

Re: “Sorghum & Salt celebrates Goatober with a new goat ragu

I'd like to try out goat at a local restaurant if it is priced reasonably. If the goat farmers want to peddle their meats, then they have to market it at a price that is competitive with other proteins. We have some nice restaurants in Charleston, but they are unaffordable for most locals, so the tourists go there, and no one has a chance to tell their friends to try it out. Locals don't often read Trip Advisor, or even Yelp, before going out. Can anyone buy goat at a local market?

1 of 3 people like this.
Posted by Dale Hutchison on October 19, 2017 at 1:29 PM

Re: “Meet the roasters, bean brokers, and K-cup creators fueling Charleston’s craft coffee addiction

I love the way the "roasters" are creating a demand for really fancy, and expensive, coffee. I guess it is worth it, but the incredibly fresh coffee at places like Sunoco, Circle K, and other large, busy gas stations is perfectly tasty, hot, and relatively well priced. My father, who was 85 when he died, said coffee should not ever be more than 25cents a cup, and refills free. The cost for preparing a cup of coffee is pretty cheap, but all the foofa and bells and whistles really make folks think that the expensive brews are really great. Each to his own.

2 of 8 people like this.
Posted by Dale Hutchison on October 18, 2017 at 5:57 PM

Re: “Charleston chefs explain what makes deviled eggs the perfect bar food

I just finished making about 2 dozen deviled eggs, simple receipt, and about a gallon of egg salad. Again a rather simple set of ingredients. The reason why? Walmart has been running a special on their 18 count large eggs, at .77 per container! Probably a lost leader, but while they are on sale, I"m going to make lots of stuff. I give away most of it, but egg salad, with dill pickle relish, mayo, small amount of mustard (Coleman's) and finely chopped red onions , on whole wheat bread, is fantastic. When you decide to do some cookin', be sure the eggs are at least 2 weeks old (kept in the fridge), so they peel easier.

Posted by Dale Hutchison on October 18, 2017 at 5:52 PM

Re: “Two Boroughs Larder closing after five years in business

I give you guys so much credit. It took just as much courage to end this as it did to start. But truly, real life is what you have as a family. Your relationship. Your unspoken connection. The rest is just details. All the very best to you.

Posted by Laura Salgueiro Fontanals on October 18, 2017 at 9:32 AM
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