Antipoison Creek - Page 4 - SailNet Community
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post #31 of 36 Old 02-24-2019 Thread Starter
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Re: Antipoison Creek

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The restaurants are not good. Best one is in Urbanna close by. When the VFW or a burger joint I see the best restaurant....well take it down a notch.
CHEF 2sail (gawd I hate I so slow to pick up on that) One thing I don't care for the taste of is foot! Now that I have mine out of my mouth. I defer to your Professional Culinary Chops.

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post #32 of 36 Old 02-24-2019
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Re: Antipoison Creek

Something Different is the name of the Urbana restaurant. Their adds calls it the " best Neadrethal Cuisine"
They have outrageous alcohol premium homemade ice cream, rivaling the parlours in Cape Charles and Oxford.


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Re: Antipoison Creek

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Originally Posted by chef2sail View Post
Something Different is the name of the Urbana restaurant. Their adds calls it the " best Neadrethal Cuisine"
They have outrageous alcohol premium homemade ice cream, rivaling the parlours in Cape Charles and Oxford.
Thanks for the recommendation. We've only been in "downtown" Urbana once, it was right after lunch so we not looking for a place to eat, but that Neanderthal Cuisine got my attention.

Interesting menu. I was surprised to see Tri-Tip. I've never seen that on an east cost menu before. Guess it does go with the Neanderthal theme.

I got a kick out of the fact they have both a Cotes Du Rhone & Goats Do Roam on the wine list...

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Re: Antipoison Creek

Something Different is my favorite place to eat in Urbana. My wife and I will drive the hour to get there just to eat there.

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Re: Antipoison Creek

Tri tip is a staple of ours. We often grill it on the boat. It's a muscle very few know what it is so they don't buy it, let alone know a good technique for cooking it.

I like to wet rub it and put it in a freezer bag so it infuses the meat. It is tender enough as a steak to not need marinating.


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Re: Antipoison Creek

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Originally Posted by chef2sail View Post
Tri tip is a staple of ours. We often grill it on the boat. It's a muscle very few know what it is so they don't buy it, let alone know a good technique for cooking it.

I like to wet rub it and put it in a freezer bag so it infuses the meat. It is tender enough as a steak to not need marinating.
I know it's big on the west coast. Like brisket in Texas. When you say "staple of ours" do you mean your personal circle or the entire area/coast?

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If you want to save the world...eat farm-raised oysters!

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