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Edward Bennett
Works at University of North Carolina at Chapel Hill
Attends University of North Carolina at Chapel Hill
Lived in Matsue
80 followers|3,421 views
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Edward Bennett

commented on a video on YouTube.
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Stuff white middle-class people like.
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redknight801's profile photo
 
Says the guy who is wearing stuff that many would consider just "upper middle-class" lol
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Edward Bennett

commented on a video on YouTube.
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This is dumb.
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Have him in circles
80 people
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Edward Bennett

commented on a video on YouTube.
Shared publicly  - 
 
This is a message.
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Daniel Kirkeby's profile photo
 
Yes, but it's a message that communicates only a lovely obscurity
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People
Have him in circles
80 people
Matthew Lynch's profile photo
Jonathan Quesenberry's profile photo
Gabe Whaley's profile photo
Shelagh Baird's profile photo
Nikhil Patil's profile photo
Jayedur Rahman's profile photo
Helly Schtevie's profile photo
David Bones's profile photo
zulfqar ali's profile photo
Work
Occupation
TA
Employment
  • University of North Carolina at Chapel Hill
    TA, 2008 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Previously
Matsue - Okayama - Avignon - Davis - Los Olivos - Santa Fe - Annapolis - Baltimore - Washington DC - Carrboro
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Tagline
Foodborne Illness.
Introduction
Put sass here.
Bragging rights
25 without compression shorts.
Education
  • University of North Carolina at Chapel Hill
    Biological Anthropology, 2008 - present
  • St. John's College
    Philosophy & Mathematics, 1998 - 2003
  • University of California, Davis
    Oenology, 2003 - 2004
  • University of Maryland, College Park
    Applied Anthropology, 2006 - 2008
Basic Information
Gender
Male
Crook's Corner is a toss-up, like most restaurants in Carrboro and Chapel Hill (Sandwich, One, and Whitney Dane are the only exceptions I can think of off the top of my head). With a rotating door of students and locals trapped within a 5-mile radius, the desire to provide innovative cuisine is non-existent; Crook's will never be starved for customers, and this informs a lot of their mostly lackluster menu decisions. Crook's Corner may have warranted its high-marks long before I first ate there, but those days are long past if their menu, service, and food are what's being measured. Today it's a restaurant that softly attempts to introduce non-southern folk to a slice of the south while catering to a largely non-southern customer-base. Here's how their menu as of today breaks down: "Seasonal Firsts and not so Small Plates" *Chicken Creole Soup - first, this is on the menu year round, second it's too salty. Year round. *Pinto bean and turnip green soup - bland and too salty. Not year round. *Macaroni and Cheese - macaroni wasn't made here, cheese wasn't made here, (how is this seasonal?), too salty, and absolutely not made to order. Year round. *Fresh grilled vegetable salad - haven't tried it, but I don't trust egg quality (outside of pastry and confectionary) in restaurants unless I'm paying out the nose for my meal. Not year round. "Classic Firsts and not so Small Plates" *Jalapeno-Cheddar Hushpuppies - bland and boring, no discernible heat, usually over-fried (too crispy), and oftentimes arrive on the cooler side. Year round. *Cracker Plate - very tasty, though they should opt for better crackers and better cheddar. We live in the south, not Wisconsin. Year round. *Hoppin' John - Terrible. Bland, under-seasoned in every way imaginable. Beans may as well, and probably do come from a can. Year round. *All of their salads - they're salads. The shrimp aren't fresh. Year round. *Crook's Hamburger - I eat meat blue-rare or rare. If a restaurant is uncomfortable with their proteins, they'll cook everything to Medium. All meat served at Crook's is cooked to Medium. Year round. "Seasonal Mains" *Durham Oyster Mushroom Risotto - salty, bland, and mushy. *Bill Smiths Soft Shell Crabs - Delicious. Absolutely delicious. *Blues are Running - Delicious. Absolutely delicious - this is where some of the strength lies in Bill's cooking - this is a fantastic dish (though I think the grits are generally marginal) that highlights a local fish that is VERY off-putting to people outside the south. Bluefish are notoriously difficult to cook, are very oily, and you cannot fix them or turn them into any other dish after over-cooking. Pan-Fried Cajun Chicken Livers - Delicious. Absolutely delicious. I like my chicken livers raw (Japanese by way of Shimane style), or rare (Madison, Keller, etc.), but this is the only restaurant serving chicken livers in the area before you reach Durham. "Classic Mains" *Shrimp and Grits - Hands down the most disappointing menu item. Overly salted, shrimp aren't fresh, shrimp are shelled, served without their heads. Without heads the shrimp lose taste; without shells the dish is just mushy (if you haven't try eating shrimp shells, they're delightful). While I can understand shrimp being served headless, the fact that no shrimp heads make it into the mushroom and scallion reduction helps explain the plate's overall bland flavor. Year round. *Carolina Sampler - Nothing special here. *Grilled NY Strip - Awful. I don't know what the meat tastes like as I always order blue-rare or rare, but on 3 separate occasions it has arrived Medium or Well-Done. "Desserts" *Honeysuckle Sorbet - this is why my family is going to Crook's tonight - this stuff is heaven-sent. I consolidated the salad review to a single line so I could extol this glorious dessert - arguably the best seasonal dessert in Chapel Hill and Carrboro. Crook's is great if you eat at the bar table overlooking the restaurant; people watch, order anything that looks unfamiliar, drink a glass of Ameztoi rosé, and finish off the evening with the sorbet.
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