Bear's Blog

OrangeCoat's Eaters Guide to Thanksgiving

Thanksgiving is the most wonderful time of the year. All of the gluttony with none of the worries of having to purchase presents. To help you prepare for a long weekend of meals here are some recipes from OrangeCoat's archives. Enjoy. more

My Friend Jeff

Over the weekend Jeff Papenfus died. I can’t say we were best friends. Business friends more than anything. I’d see Jeff at the Coffee Underground every couple weeks (especially when he was working on Main Street) and the usual “hi and a handshake” would always turn into a half-hour conversation. more

An Invitation to Meat with Friends

The cow is hand drawn by Roxy. Not damn bad. Have you ever applauded a perfectly cooked cut of meat? Stood up and cheered the look, aroma, and taste of a wonderful, locally sourced pig, cow, lamb or goat. more

Tomato Tasting Two: This Time It's Dinner

Roasted paragon tomato filled with sea scallops; topped with shrimp We helped to put on another Tomato Tasting. This time Slow Foods Upstate led the way and we were there to help with some design work for the menus and tasting cards. more

Photos from the OrangeCoat Beer Tasting

Beer tasting cover
We recently had our third tasting in a series of food and beverage tastings aimed at improving communications by learning to speak a common language. Here are some photos from the event. more

The Taste of the Web

Fancy shot 3
The ideas and plans for the 2010 tastings are beginning to bubble up. Beer, olive oil, bourbon, cheese, chocolate, and maybe even wine are being considered. We'd love to hear your ideas on what would be a good, unique tasting topic and if you're interested in getting an invite to the next event drop us a line. more

NPR by the way Serious Eats asks one of the most important questions of our time, do you prefer a sandwich cut into triangles or rectangles? Answers to these types of questions define the type of man you are. Others such questions include,

  • What do you top your Christmas tree with?
  • Do you stand for the seventh inning stretch?
  • Tomato, vinegar, or mustard based barbeque sauce?
  • Which direction do you hang the toilet paper roll?
  • How do you pronounce "Aunt"?

PS: The answer to the sandwich question is triangle. Always triangle.

Have you ever been licking an envelope and said, "damn, I wish this glue tasted like bacon." Well, wish no more mmmmvelopes are here. (Found via Uncrate)

French fry coated bacon on a stick. It's no bacon wrapped bratwurst corndog, but it still looks both unhealthy and tasty. (Thanks to Dave Breeze for sending this my way.)

beautiful, beautiful BLT

Photo Credit: One Hungry Chef

Michael Ruhlman (@ruhlman) ran a BLT From Scratch Challenge on his blog all summer long. All ingredients in the sandwich had to be homemade and/or grown. The winners were annouced today. The wonderful stories and pictures produced bring a tear to this bacon lover's eye. (His right eye, not his left eye. His left eye don't cry)

On a side note, this BLT flow chart provided by one of the winners is wonderful in its own right.

On another side note, my first shot a home cured and smoked bacon was completed this weekend (with help from Ruhlman's book Charcuterie: The Craft of Salting, Smoking, and Curing) and I think I'm love. There are parts of the process I could improve upon and I'll have many chances as I think I might be making bacon monthly.

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