I know I've said it for some time now, but we really are almost finished with the Tudor's Biscuit World locations. I'm sure you're as relieved as I am.



This trip takes us to Grantsville, and with all the biscuits now under my belt, I've turned my attention to the lunch menu. 



The cheeseburger was calling my name. It's not my first time having a burger here, so I knew it's a notch above typical fast food burgers. And I was here for it. 



So this rendition was prettyyy messy. I don't mind lots of sauce, but it was leaking out from the bun and down my hand. The taste though? Pretty good. A slightly thicker burger than, say, a McDonald's and the lettuce, tomato and onion were all fresh. My side of onion rings had a thick, sweet coating that made for a unique side.

Grade: B

I was so excited to receive my J.Q. Dickinson Appalachian Mercantile box today that I wanted to share it asap! I've already devoured these sweet potato chips and have my candle burning as I type this! 

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

The fall ushering in cooler temperatures signals that it is time to make the final harvest of the garden by gathering up the wayward zucchini, corn, cabbage and peppers.

These leftover veggies are typically not enough to put up, in and of themselves, but combined, they can create the Appalachian specialty known as “chow chow.”

Chow chow is a condiment made up of those end-of-the-season garden vegetables, combined with vinegar, turmeric and other spices, and then canned. The result is a tangy — and sometimes sweet or spicy — mixed vegetable relish that can add some twang to hot dogs, beans and cornbread or any other dish that could benefit from an acidic kick.

“Evidence suggests that Chinese laborers introduced it into this country about 1850 when they worked on the railroads. Its Chinese origin is evident, not only in its name, but also in the seasonings that include a mixture of turmeric and various mustards,” according to Mark Sohn in “Appalachian Home Cooking: History, Culture and Recipes.”

“Late in the nineteenth century, this odd mixture of fall garden produce became popular among mountain families, and it has remained a favorite. Today, those who travel find chow chow sold up and down the Appalachian Mountains, but less frequently to the east of west.”

Because of the nature of this relish, the recipe is highly variable. One season, there may be a ton of cabbage left over, while the next year, it may be more pepper heavy.

Typically, a chow chow recipe calls for five to 12 vegetables. That can include celery, hot peppers, green beans, lima beans, tomatoes, apples, corn and more.

That’s the beauty of chow chow. The recipe can range from spicy to mild, sweet to savory, thin sauce or thick, chunky relish — all dependent on the preferences of the family.

Chow chow preserves those fresh veggie flavors and memories from summer — perfect for when there’s a foot of snow outside and the cornbread you made needs an extra kick.

Like many other Appalachian foods, chow chow is a resourceful way to not only make sure every vegetable in the garden is put to use and but also bring some fresh flavors to the table during months when they aren’t plentiful.

This table staple goes well with so many Appalachian dishes and brings that vinegar-based flavor that punches dishes up. Whether it’s a homemade recipe or a gourmet version bought off the shelves of a grocery store, chow chow embodies a piece of Appalachian foodways and carries on those food traditions. How do you take your chow chow?

Tudor's Biscuit World is more than biscuits. Yes, the biscuits are great. But, have you checked out their lunch options?



In particular, I'd like to direct your attention to their chicken strip basket - one of my go-tos at Dairy Queen. But, dare I say, Tudor's may be better?



Maybe it's because they give out ample white gravy. The chicken is not as crispy, but crisp enough. The toast and fries were tasty. Plus, there are about 5 Tudor's locations closer to me than Dairy Queen. So it's a solid substitute. 

Grade: A

This may sound a little strange, but you just never know where you may find the best pepperoni rolls: like a gas station kitchen in southern West Virginia. My hairdresser suggested the best pepperoni roll is in her own area - the V-Mart in Comfort, West Virginia.



So, of course, as soon as the opportunity arose, I made my way to this gas station in comfort. It really is a gas station, but they do also have this entire kitchen/restaurant side. There are premade pizzas in the case, pepperoni rolls and others that are available to order.



I'm not sure if I got lucky, but I saw just ONE pepperoni roll - so I ordered it as quickly as I could. The kind woman asked if I wanted it heated up - and of course! 



So, let's get into it. This pepperoni roll was large, pretty soft on the outside, super greasy, dark golden brown and topped with some parmesan.



It is stuffed with slices of pepperoni and some nice oozy cheese. And not the kind that gets like hard and solid, but the kind that is deliciously stringy and mm. Good."



So, is it the best pepperoni roll? I don't know that I can say that. It's a pretty good one in an unexpected place, though!

Grade: A