I think ribs are one of those things that when they're bad, they're just not a pleasant experience. For that reason, I shied away from ribs for many years. You know the kind - tough, not super flavorful, fatty. But, then I had good ribs and discovered sometimes it is just worth the risk. Hog Wild Bar-B-Que in Fairlea falls on the better end.



The fully on-theme restaurant features a wooden, country-esque exterior, plus a drive-thru! I ordered a 1/4 rack of ribs with green beans and coleslaw. The ribs were not super fall-off-the-bone, but they weren't tough or fatty. Just gotta use your chompers a bit. The flavor was good - slightly sweet, nice smoke. I wouldn't be mad at some extra sauce to dredge it through, though. Green beans were decent, and I liked the chopped slaw - surprised to see no carrots! 



Grade: B

Caribou Coffee has a bunch of locations, but most are more to the West. So while I was traveling and spotted a Caribou in the wild (ha), I had to try it.



I went with the "TURTLE MOCHA" - Real chocolate melted into steamed milk, combined with espresso & caramel. Topped with whipped cream, caramel, and turtle pieces.



I really enjoyed it! It wasn't as sweet as it could have been, considering all the toppings. But I actually found it pretty well balanced. It was a good middle-ground between bitter and sweet and something I could enjoy more than one of.

Let's stop at another Gino's location because we have almost hit 'em all at this point.



The Chapmanville location had a few different options than the other locations. Most notably, they had chicken strips.



Usually, you are just finding pizza, calzones, pasta, and subs. So, the new menu item here intrigued me.



I will say, there was another location that had fresh fried chicken, and it was pretty good. So, my expectations were pretty high here.



But, the chicken strips were just OK. They weren't hand-breaded and fried. I imagine they were more frozen and fried, but without that super crunchy coating. You know the one I'm talking about: the greasy, super crunchy, golden brown, coating.



these were more like home style. I could see these coming from my kitchen on any given weekday. They were satisfactory for a lunch. But some extra crunch on both the chicken and the fries would take it to the next level.



Grade: B

Here's my latest column in the Charleston Gazette-Mail:

It is a candy fit for the gods.

Made with egg whites, corn syrup, sugar and usually pecans, Divinity is an old-fashioned, Southern candy that is similar to nougat, fudge or meringue. Sometimes divinity can contain dried fruit or other chopped nuts. And, if the white sugar is replaced with brown sugar, the resulting sister confection is called “sea foam.”

“Although recipes for various nougat and sweet meringue-type confections (with and without nuts and fruit) can be traced to ancient Turkish and 17th century European roots, food historians generally agree that Divinity … is an early 20th century American invention,” according to FoodTimeline.org.

“Why? One of the primary ingredients in early Divinity recipes is corn syrup, a product actively marketed to (and embraced by) American consumers as a sugar substitute at that time. Corn syrup was affordable (economical), practical (shelf-stable), and adapted well to most traditional recipes.”

The candy is specifically tied to the South most likely due to the inclusion of pecans, and it is often given as a gift during the holidays or other gatherings. Divinity made its way north into Appalachia and beyond. Like many other Appalachian foods, divinity was born from the need to work with what is available, cost-effective and just downright tasty. And like Appalachia as a whole, divinity can be fickle.

“Much like it is when making meringues, the key to making a successful divinity has everything to do with the weather! If possible, always make divinity on a cool, dry day. As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience. It may take a little longer,” according to culinary assistant Mark Neufang at Taste of Home.

Humidity is a huge factor in making divinity, because it needs to be low enough for the candy to be able to dry properly. Here is how it works: Divinity has a lot of sugar, which absorbs moisture from the air. So, when the humidity is high, the sugar will absorb more moisture, which will make the divinity less dry and more sticky. This can cause the divinity to not set properly and become a gooey mess. When made under the right conditions, it is a soft, white candy that should be dry to the touch. For best results, make divinity on a dry day with humidity levels below 50%.

If that is not possible, here are some tips for making divinity on a humid day:
Use a dehumidifier in the kitchen
Cook the divinity in the oven with the door open
Keep the divinity in an airtight container

While divinity is not something that holds dear memories for me, nor have I made it many times over, I appreciate how it came to be and how it serves as a role in community building. Whether it is a gift for Christmas or homemade version at a family reunion, divinity is one of those treats that is best to share. It’s one that families can make together and pass down tips and tricks through generations. And it is one that can help form bonds and memories. Have you made divinity before? Do you have any traditions surrounding this treat or others?

Keller's Drive In is an old-school Dallas drive in restaurant that has just a handful of menu items at very low prices.
    

"Keller’s Drive-In has been finding people in their cars [more than 50] years. Jack Keller had worked at a drive-in (Kirby’s Pig Stand) as a teen, and was enamored of the concept. In an interview with the Dallas Morning News ... he relayed his original, refreshingly straightforward, not-oft-taught-in-biz-school strategy: “Just a place to sell beer and some hamburgers, that’s all.” And that’s what they do. The menu, which is bolted up on the cinderblock wall, features six burgers, corn and hot dogs, ham, bacon, steak, and chicken sandwiches. A cheeseburger is $2.45. Extra bacon is 80 cents. Chili is a quarter. Grilled onions are free. What a world," according to Thrillist.
   

I ordered the No. 5 Special Cheeseburger, which had double meat, cheese, shredded lettuce, tomato, and “special dressing.” While you may have a typical diner burger in mind, this one immediately looked different the second I opened it. The poppy seed bun! I don't know if poppy seeds really add much in the way of flavor, but they do give a little bit of texture and always make for a softer bun somehow. The patties are thin and connected via melty cheese. It's a bit of a messy mixture of lettuce and tomato and sauce on top, but it all works. It's classic, yet a little different, and all around tasty.



Grade: A