Friday, October 23, 2015

CLASSIC TRIP: North Carolina, 2000 - Part 2

In Part 1, we went to a NASCAR race in Charlotte and just missed getting robbed. Now we head for the hills...

(NOTE: This is a 'Classic Trip.' Prices and other details have probably changed in the intervening years.)


After the race and another night, we caught the train to Washington, DC (which will be covered in another trip report) and took a week's break there before returning to Charlotte.

Now, we have 8 more days, no plans, no reservations, nothing in mind but we do have a rental car for the duration. We check in to a La Quinta Inn and press on.


We pull out a map and look for somewhere to go. We see that the town of Hickory is within a couple of hours drive so off we go.


The Blue Ridge Moutains Spectacular Fall Color


Being October, the leaves are putting on a show and what a show it was. The hills and mountains were literally ablase with color. Vibrants yellows, flaming reds, glowing oranges. A SoCal boy like me never sees anything like this. We were extremely lucky to hit right at the peak of color (we've been back since and have not been able to time it just right as we did on this trip).


Murphy's Mill, North Carolina


On top of the fall color, the countryside scenery is straight out of Norman Rockwell or Mayberry...which of course is set in North Carolina to begin with. Thousands of little country roads criss cross the state with breathtaking views around every corner. Heading up to Hickory, we round a bend and are hit with a view straight off of the cover of the Saturday Evening Review, Murphy's Mill.


We pull off to take a look at this historic grist mill. We later learn that the state is dotted with such mills. The banks of the placid mill pond with it's rushing waterfall are too much to resist picnicking at.


The General Store at Murphy's Mill


No lunch? No problem, turning around we see this pleasant little country store across the street with all the supplies we need.


At this point, may I just say that the people in the state are also top-notch. You hear about Southern Hospitality but it's something else to experience it first hand. The people here are very friendly and are a pleasure to deal with.


Arriving at Hickory near dinner time, we find another charming little Mayberry-like town that the state is full of. Now Mayberry is, of course, an unobtainable fiction and all towns have problems. But the towns we've seen are beautiful examples of small town America populated by some very friendly folks.


We pull in for dinner at the Hickory Station, a nice dinner and steak house set in the restored railroad depot. As my wife dines on some savory shrimp, Tim on a nice juicy burger, and me on a tender rib-eye, we enjoy the wonderful view of the twinkling lights of downtown and the hills beyond. After dinner, the host invites us into the kitchen to meet the chef and after a nice chat we head on back to Charlotte.


The next day, we head over to the hometown of Elizabeth Dole, Salisbury. Here, we ride on the historic restored steam train at the railroad museum. The coal fired locomotive gives us a clue as to why it's not used as a fuel on modern trains anymore. Our skin, hair, and even teeth are filled with a fine, gritty soot as the smoke from the burning coal settles over the entire train.


The town offers a self guided tour of its magnificent old homes, some dating back to the 17th century. We marvel at these grand old buildings and head back for another night in the big city.


No, it's not Lake Tillery but another beautiful lake, Lake Lure.


For our last day in Charlotte, we head over to nearby Morrow Mountain State Park and Lake Tillery. We rent a rowboat at the bargain rate of $2.50 an hour a take a leisurely cruise to the other side of the lake, watching the fall leaves drift down to the surface and the snapping turtles drift up. A wheelchair accessible platform hovers over a prime fishing spot on the lake. A few bucks for a license and a cheap rod and reel from Wal-Mart is all that's needed to dip a line here (licenses are free for disabled persons).


The Pinebrae Bed and Breakfast


For a change of pace, we head to the hills for the rest of our trip. Our home is now the beautiful Pinebrae Bed and Breakfast just outside another charming North Carolina town, Rutherfordton. We arrive at 9:00pm hungry. After checking in and unpacking, we head into town to see what's for dinner. Not much at that time of night.


The only place open (and for only a few minutes more) is a barbecue place just outside of town on the road to nearby Spindale. I'm sorry to say that North Carolina barbecue and me just don't get along...just way to vinegary. The food was atrocious but luckily, it's the worst we would have to endure.


The Pinebrae is a antebellum style mansion situated on 15 acres of prime western North Carolina countryside with woods to wander through, great expanses of lawn, and many wild furry visitors popping through.


The owners, Alan and Charlotte, tell us it used to be a home for troubled youths back in the depression years. Now it's a beautiful home with four guest rooms for travelers. And fellow travelers here tend to be nice and quiet since most of their guests are visiting doctors working at the hospital down the road.


This waterfall is not on any map, this is where our hosts led us to.


A great home cooked breakfast awaits everybody each morning and guests eat at a common great table in the massive dining room with Alan holding court leading the conversation. He also tells us of the sites nearby, off the beaten path, that lead to spectacular waterfalls and mountaintop views. This luxurious and homey retreat costs us a grand total of $69 a night including breakfast.


A country lane near Rutherfordton


Travelling through the countryside towards nearby Asheville, we stop at roadside stands to pick up home made jams, jellies, and preserves to take back with us.


We travel over to the Great Smoky Mountains National Park and hike up to the top of Clingman's Dome, the second highest point in the state and the highest point of neighboring Tennessee (the state line bisects the peak).


If you can make it, here is the lookout tower that awaits you at the top of Clingman's Dome


A note here for wheelchair users: although there is a smooth, paved path leading up from the parking lot to the top of the lookout tower with no steps whatsoever, the trail is very steep. A strong power chair with lots of traction and a full charge will probably make it. Be sure to bring a very strong pusher or be in extremely good physical shape if you attempt this in a manual chair. I pushed my son up to the top in his manual chair and was having some very serious doubts as to if I would make it to the end of this half-mile trail without suffering a coronary. It is exceedingly difficult for a manual chair and should be attempted with caution...remember, even if you do make it up, you have to negotiate that very steep downhill slope with a chair that wants nothing more than to break loose and make a mad dash for the fall line.


We did make it after much effort and the view into neighboring Tennessee is astonishing. After a hair-raising walk 'n roll back down to the parking lot, we head over to Dillsborough to board the Great Smokey Mountain Railroad.


The scenery of the Smokey Mountains is up close from the Great Smokey Mountain Railroad.


Here, we board a wheelchair accessible coach - with an onboard accessible restroom also - and take a 2 hour ride up the Tuckaseegee River and marvel at the countryside views of tobacco farms, villages, and the river itself. Just before a tunnel, we are treated to the spot where Hollywood created that fantastic train wreck scene from the Harrison Ford movie, "The Fugitive", complete with the destroyed locomotive and prisoner transport buses.


The train makes it back to Dillsborough at 6:00pm and after browsing through the few shops still open at that time, we have dinner at the unpretentious Dillsborough Steak and Seafood house for a delicious dinner before heading back over to Rutherfordton.


We spend our last full day here shopping for souvenirs in town and taking one last drive through the countryside. The next day, after having one last hot southern breakfast we say goodbye to our hosts and take that 2 hour drive back to Charlotte for the most regretable part of our trip...going home.


-Darryl
Copyright 2000 - Darryl Musick
All Rights Reserved

Monday, October 19, 2015

Classic Barbecue: Ribeye Steak



Most of my Sunday dinners are cooked out back, on my Weber kettle grill. Since we live in Southern California, we can barbecue just about year-round. Nothing like standing over burning coals, cold beer in hand, coaxing the flavor out of the food.

This week's Sunday dinner is the classic ribeye steak, served with roasted potatoes and corn on the cob.

The recipe for the steak will follow but first, the sides.  Here's our basic roasted potato recipe.  The corn, simply wrap in foil for cooking.

Now to the main entree...you must start with a quality piece of meat.  A well marbled ribeye, at least USDA Choice, preferably Prime if you can get it for a decent price. Costco occasionally has prime steaks that are reasonable. If not, look for lots of marbling on the meat...the more the better.

I should mention that you should probably expect to pay at least $8 a pound, so this won't be a cheap dinner but will be much, much less that going out to a restaurant for it.

We've got 1 1/2 inch, Prime steaks.

INGREDIENTS:

2 - 12 ounce ribeye steaks, 1.5 inches thick (modifications for thinner steaks are noted below)
2 tablespoons Worcestershire sauce
1 green onion, finely chopped
1 teaspoon salt
1 teaspoon pepper



First, I put the steaks in a sealable plastic bowl about 4 hours before cooking.  I put the Worcestershire sauce on them and spread it out evenly.



Next, I put the green onion in my little, handy food processor and chop up.



The green onion goes on top of the steaks. I seal the bowl and put in the refrigerator until it's time to cook.



For cooking, I heat up coals in the barbecue and make sure they're all to one side. You need half of the grill to not be over burning coals.  Put the corn against the edge of the grill away from the coals. Salt and pepper the meat and put directly over the coals for three minutes per side (2 minutes for 1 inch steaks, 1 minute for half inch steaks). Watch out for flare ups, as shown above. Move the meat away from any flames during this searing period but keep over the coals.






After searing, move meat to the other side of the grill, without the coals underneath.  Cook 8 minutes per side (6 for 1 inch thick, 4 for half inch thick) for medium rare.

Remove and cover the meat for 10 minutes with foil before serving.

We serve a steak and a half for three people and save the rest for later.

Leftover rating: 4

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved

The Rock of Side Dishes


Probably 3 out of 4 Sunday dinners around here are on the barbecue.  The main dish isn't usually too hard. Think Flintsone. Fred Flintsone. Meat...fire...sear...good.

The problem comes with the others say "what'll we have on the side?"

What? A grilled hunk of meat isn't enough?

Alright, let me see what I can do...

OK, this is my go-to side dish and cooking method for sides on the grill. It's easy. It's cheap. It's delicious.

While I use a zucchini in the recipe below, you can use any soft vegetable like broccoli, squash, asparagus, etc. Hard vegetables like carrots and potatoes would take a much longer cooking period.

Ready?



INGREDIENTS

1 large zucchini (or a vegetable of your choosing) for three people, scale up as needed for more

1/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 tablespoon olive oil



Slice up the vegetable in quarter inch slices.



Stack them like poker chips and cut in half.

Slice again so they're quartered.


Put in a leak-proof plastic bag (I save old bread bags for this purpose). Add the salt and pepper.  Twist the bag closed a shake well to distribute. Add the olive oil, twist and shake again.


Pour out onto a sheet of foil paper and seal the foil around the vegetables.


Grill with your entree on the barbecue over indirect heat. About 20 minutes, around the same time it takes to cook your steaks.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved

CLASSIC TRIP: North Carolina, 2000 - Part 1

 




(NOTE: This is a 'Classic Trip.' Prices and other details have probably changed in the intervening years.)


Over the course of the years we've been to a lot of nice places. Sometimes really nice places. At the end of each trip though, we were always ready to call it a day and retreat to home sweet home. Out of all the places we've been, none have beckoned us beyond a visit except for one. North Carolina was a place I hated to leave and actually enticed us to try to relocate.


It didn't happen. Oh we tried, I even put in for a transfer to Raleigh, but it just wasn't meant to be at the time although we still hope for the right circumstances to allow us to make the move.


I wasn't expecting it to be that good. In fact, I'd never given the Tar Heel state a second thought until one day we were at my inlaws house, knockin' a few back while we were watching a stock car race on TNN. A commercial came on from the North Carolina tourism board with an offer to call an 800 number for a free visitor's brochure. What made me make the call? I don't know, maybe in the heat of the race (we're big race fans by the way) I thought it'd be cool to see a race at one of those good ole boy tracks down south.


Well the brochure arrived and the timing was right. There was a fall race at Charlotte and we could get dirt cheap tickets. We even found an open room at the Motel 6 nearby (as race fans could tell you, a cheap room during a race weekend is an extremely rare thing...try getting one at Indianapolis during Memorial Day weekend). This would allow us to see the race and then give us 10 days afterward to explore.


Flying to Charlotte, we took US Air which is about the only choice you have since they have 90% of the gates locked up there. It was a great flight and we had the bonus of several celebrities on the plane with us like Jeff Conaway, Don Knotts, and some we recognized but didn't know their names like the guy who played Kevin's older brother on the Wonder Years.

It was a fun flight (It's Jason Hervey - Ed).


Arriving at the airport, US Air have their sponsored car with driver Ted Musgrave waiting to greet arriving passengers. To those of you who wonder why it's a big deal, in Charlotte a big race weekend is comparable to Super Bowl weekend. Anyway, we did the meet and greet with Musgrave who was a superb gentleman and even put our son Tim in the driver's seat of his Winston Cup racer. All in all a wonderful way to start the trip.


We caught a taxi to our motel, which was just your basic Motel 6. Upon checking in, a young man came in behind us at the lobby and held the door for us as we went to our room. 10 minutes later, reality came down on us as the manager who checked us in came to our room and asked us if we remembered what that man looked like because right after we walked out he robbed them!


Luckily, no one was hurt. He just took the money and was actually polite about it. We gave our statement to the police and went on with our trip. We were a little shaken up, but that was the first and last bad thing to happen on our trip.


The motel soon turned into race central and was full of fans.  Motel 6, though basic, is pretty advanced when it comes to accessibility with a roll-in shower and two double beds.  Nowadays, I'd look for something a little more comfortable but back then, it was available and cheap.




We soon realized that Charlotte has one thing in common with Southern California...you need a car. God must have been smiling on us because after calling several agencies, we must have got the last available car in North Carolina at Enterprise Rent a Car.




The next day we drove over to the speedway for the race. Charlotte Motor Speedway is a marvelous place to watch a race. We had great wheelchair accessible seats in turn one and could see all the action easily. It was also quite warm, pleasantly so, we sat in our shorts and t-shirts soaking up the sun enjoying some great NASCAR Winston Cup action.


Stay tuned for Part 2 where we head to the hills of Western North Carolina...


-Darryl
Copyright 2000 - Darryl Musick
All Rights Reserved

Wednesday, October 14, 2015

It's Dragon Season


Eh, well we still got a few fruit from this plant in the corner. 


Now the question is, is this the last harvest of the summer or the first harvest of the winter?


Darryl

Wednesday, October 7, 2015

A Brown Bag Breakfast


There are a couple of days per week where I have to get up very early and I don't want to wake my wife and son when I get ready to go to work.  That means I also don't want to make a lot of noise making a bit of breakfast to eat before I go.

At first, I'd go to the building cafeteria or swing through the Golden Arches on my way in to pick up a quick bite but this gets expensive over time and also isn't near as good as anything I could make at home.

My solution was to turn to my travel experiences.  A lot of the hotels we visit have breakfast bars and some of them have pre-made cheese omelets that they just warm up and stick in a chafing dish.

Done right, they're pretty good but I think I can do better so I'm making my own premade cheese omelet the night before that I can take into work and finish in the microwave.

Here's how it's done...

INGREDIENTS (see picture at top)
2 eggs
a handful of shredded cheese (I use jack but use whatever works for you)
a couple of shakes of salt
a shake of pepper
1/4 teaspoon half and half


Crack the eggs and put into a bowl.  Add the half and half. With a salt shaker, shake a couple of times to put some salt in. Add a little pepper, too.


Stir it all up with a fork.


In a hot (my stove goes to 7, I put it on 6), preheated, 10 inch, non-stock pan, pour the mixture.  Add the handful of cheese in a line across the mixture in the pan.


As it cooks, lift up the edges to let the liquid eggs flow underneath to cook.


Fold the far edge over the closer edge.


Once folded over, turn off the heat and let sit for 20 seconds.


Put in a sealable bowl and then put that in the fridge. In the morning, cook 50 seconds to a minute on high in the office microwave.

It's delicious and costs less than a dollar.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved

Southern California's Hottest New Attraction - Huy Fong Foods...the Sriracha Factory Tour


It's Sriracha season again, let's go back and take the tour of the factory that makes the world's favorite hot sauce...

In the middle of the San Gabriel Valley...mostly know for it's outstanding Asian cuisine, Santa Anita Racetrack, and the Rose Bowl and parade...sits the tiny community of Irwindale, population 1,422, made up of mostly of members of five families.

Irwindale is pock-marked by giant pits used to extract gravel for concrete. As these pits give out, the city is trying to transform them into industrial lots and other commercial uses. It famously made a deal with football's Raiders owner, Al Davis, to build a stadium in one of them but it fell through with Davis taking the city's $10 million good faith fee.


Watch the Video!




It's also infamous for dealings that, from time-to-time, tend to send council members to jail for lengths of time.

Into this nine square mile of rock pits, factories, dumps, and a brewery, stepped David Tran. Tran also has a very colorful story.

He's a Chinese Vietnamese refugee that escaped that country and is a "boat person." The Boat People crammed into any vessel they could and set out to sea to escape the incoming Communist regime after the fall of South Vietnam in the Vietnam War.

With nothing but a recipe and determination, Tran started to make the hot sauce he made back in Vietnam and selling it to local Vietnames and Chinese restaurants here in the San Gabriel Valley.



It took off like wildfire and soon he was pumping out his famous Sriracha Rooster Hot Chili Sauce from a small factory in Rosemead that used to house famous hula hoop maker, Wham-O.  When production outgrew that facility, the city of Irwindale made him an offer and, in 2010, he moved to a giant, new facility in their town.

Three years later, relations with the new city soured when about 60 complaints of offensive odor came in to city hall. The city promptly started actions to shut down the factory as a "public nuisance."

Threats to the highly popular sauce meant that this news spread world-wide. Reporters descended on the factory, noting that they really couldn't smell anything (note: I drove by the plant, which is a little over a mile from our house, several times and never smelled anything), and that almost all of the complaints came from 4 households with ties to a city councilman.

Lawsuits, inspections, and millions of dollars spent on air filtering equipment, and multiple offers of other jurisdictions that would be happy to have Tran and his hot sauce in their town, finally convinced Irwindale to back off but never admit they did anything wrong.



Tran is also one not to give in. He's a fighter with a sense of happy humor so, to prove the city wrong, he's opened up the mammoth Sriracha factory during what should be the throat-stinging, smelliest part of the year...the season when they grind the fresh jalapeño chiles...to show everybody just how strong, or not strong, the smell is.

So during the fall harvest and grinding season, anybody is welcome to come to David Tran's factory in Irwindale to experience this for themselve. We decided to go.

In a festive atmosphere, we don our hairnets (and beardnet for Tim), and set off. Here's our tour (it's self-guided):



Since Tim has a goatee, he also gets to wear a beardnet.



The building is massive. Expansion can also take place in this large warehouse, where pallets of hot sauce await shipment.



Trucks bring in a special hybrid of jalapeño peppers grown on one farm in Ventura County, and dump them in the hopper to begin the process. You can help yourself to a sample (see picture at top).



A conveyor takes the chiles into the factory.



The chiles are washed, inspected for debris, and ground up in this room.



Additions like salt, garlic, and vinegar are mixed in and ground up with the chiles, making them Sriracha sauce at this point.



The finished sauce is pumped into 50 gallon drums and stored in a warehouse for use in filling the bottles throughout the year.



This machine makes the plastic bottles that will be filled with the sauce.



After the bottles are manufactured, this machine fills them up and seals them.



Next comes the shipping department where the freshly filled bottles are boxed and palleted for shipment.



Upon exit, Tran has put up a banner facing the Irwindale City Hall.



The Rooster Room gift shop and free food samples await after the tour.



We also get a free cone of soft serve Sriracha ice cream.

Lastly, we pick up a free t-shirt and bottle of Sriracha sauce to take home.

So, does it pass the smell test? Between the three of us and several people we asked, outside the plant we could not smell anything. The nearby Miller Brewery and a garbage facility produces much more aroma. Inside, a very faint smell of garlic, and in the grinding room, we could feel it in our throats but that room was well insulated from the rest of the building and the outside.

Tours are conducted during harvest and grinding season, according to the city the smelliest time of the year, to make sure visitors get the full effect.  That runs August through November.  No tours are given if it's raining.

Contact Huy Fong at (626) 286-8328 to make arrangements for the free tour.

Darryl
Copyright 2014 - Darryl Musick
All Rights Reserved


Monday, October 5, 2015

Resuscitation


Tomatoes are annual plants. At least they're supposed to be. I look out the laundry room window and I see that the hanging cherry tomato plant is gone.


I go out to uproot it but...what's this?...there are some new green leaves coming out.


Instead of uprooting it, I give it a haircut.


All the dead trimmed away, let's give it a chance to come back.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved