Editorial Product Review: :The sweet potato, or yam, is actually a meaty vine root. Sweet potatoes can be eaten baked, glazed or, in this case, used as pie filling. This is a sweet pie and one that Southerners usually enjoy after lunch or dinner during the Holidays. Try a little whipped cream on top to add a light touch.
Editorial Product Review: :A plate of Chitlins is quentesentially Southern. The use of chitlins comes from the rural Southern tradition of not letting any part of the hog go to waste. We clean, boil and season these chitlins for a taste experience you won't forget. Just think, you can baffle and amaze your friends just by telling them you've had some.
Editorial Product Review: :A pound of Eastern NC style BBQ with our secret sauce. Barbecue means different things to different people across the country, but in our part of the world it means pork - hand chopped and slow cooked with a vinegar based sauce. The King family has been perfecting this particular recipe in the small town of Kinston, NC since Wilbur King, Sr. came home from World War II in 1946. Once you've had it our way you'll want it our way again.
Editorial Product Review: :We're not talking shoes here. This hushpuppy gets its name from the tradition of getting the family dog to 'hush' during the preparation of a big meal. They're not just for canines, though. The perfect mix of fried cornmeal and spices, hushpuppies have the unique ability to satisfy hunger without ruining your appetite for the main course. They definitely fall in the 'you can't just eat one' category, which is OK since you can order by the dozen.
Editorial Product Review: :This is tender and juicy ham cured the Southern way. That means it's spent time in a genuine smokehouse. The result is a flavor that's saltier than you may be used to, but we think you'll love it. This ham is a traditional centerpiece for any Southern holiday meal.
Editorial Product Review: :We threw everything but the kitchen sink in this one. Legend has it that the 'Brunswick' in Brunswick Stew comes from our friends a couple of counties over in the extreme Southeastern corner of North Carolina. Wherever the idea to throw BBQ, chicken, peas, corn and tomato borth together came from - it was clearly a good one. It's a perfect have some now, heat some more up later kind of food. Looks like a soup, but don't be fooled, it's a meal.
Editorial Product Review: :The secret is in the sauce. It's what makes Eastern NC BBQ so distinctive -- and this is the best of the bunch. A light, vinegar based sauce that accents pork by playing off of its naturally rich flavor by providing a sharp spicy taste without drowning the meat. Grandpa Wilbur King Sr. came up with this recipe more than 50-years ago and it's been at the center of the King's Restaurant dining experience ever since.
Editorial Product Review: :Who doesn't love applie pie? Well, maybe some people who also have a problem with America, Baseball and Democracy. But other than those folks, most everyone appreciates the light, delicate crust and rich apple filling of a warm apple pie done just right. That's what you'll get with our apple pie. We make them fresh, daily at King's Restaurant in Kinston, NC. All you will have to do is pop it in the microwave or oven for a little heating.
Editorial Product Review: :The black eyed pea has a naturally rich taste and meaty texture. It's bigger and bolder than the green pea you may be used to. Southern tradition is to eat these on New Year's day for good luck. It doesn't have to be January 1 to enjoy them, though. The black eyed pea's sturdy texture makes for a great dish when mixed with rice, diced scallions, a little bacon and chopped tomato. We call it Hop n' John, and we think you'll love it.
Editorial Product Review: :Chocolate chip pie isn't exactly traditional, but who needs tradition when you can bring together the proud traditions of cookies and pie? A unique pie-filling blend loaded with chocolate chips makes this a dessert that may have you skimping on the main course just to save room. Heated with ice cream, this pie is sinful!
On paper, the Mio DigiWalker P550 looks to be an attractive gadget for the mobile professional, combining the capabilities of a PDA and GPS into one device. However, its poor battery life and subpar navigation skills tell a different story.
Though it won't appeal to the masses quite yet, the Nokia N800 Internet Tablet is a nice, portable device for on-the-go Web browsing, and it has some worthy upgrades.
Diesel vehicles have nearly a 50-percent market share in Europe, thanks to tax incentives and diesel-friendly legislation across the EU. Diesels are so passé there that you can buy a BMW 730d and no one will think it odd that your luxury car burns oil. Pull up in a diesel 7-Series in America and people would leer at you like you've alighted from an amphibious vehicle reeking of saltwater and dead trout.
But now, thanks to the oft-reported combo of newly-raised CAFE standards, not-so-newly-raised gas prices, and the 50-state diesel engine, GM, Ford, and Chrysler are about to dip more than a hesitant toe into the diesel game. Chrysler offers a diesel in the Grand Cherokee, but soon all three automakers will offer diesels in their best-selling lineups of light trucks -- the Dodge Ram 1500 is expected to offer a 50-state diesel after 2009. Light trucks are being used to lead the charge since those buyers stand to gain the most with the least amount of (perceived) sacrifice.
Diesels currently have 3.2-percent of the American market. Some estimates put them at 15-percent by 2015. That's a huge leap, and diesel still has plenty of hurdles. Diesels will come with a cost premium over gasoline-engined cars. That should be easy enough to conquer -- incentives and some quick cost and longevity calculations should convince people of the benefit. The real hurdle is the nagging issue of perception. The plan will probably be to attack that with a price that makes the proposition unbeatable. Said Chrysler's director of environmental affairs, "If it's priced right, we can sell diesel here. Diesel can give you an immediate poke in fuel economy -- 20 to 40 percent. Not many technologies can deliver that today."