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Varmint's Pig Pickin', Version 2 -- 9/4/05


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#691 philadining

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Posted 08 September 2005 - 05:55 PM

.....Hummer's rendition of many old tunes on his keyboard ....

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What? Did Charlie forget the words?


(oh, and I didn't realize this post would toggle over to a new page... go back a page, don't miss Fresser's screenplay for "All this smoke, and what, no salmon?" the Movie)

Edited by philadining, 08 September 2005 - 06:02 PM.


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#692 KatieLoeb

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Posted 08 September 2005 - 06:49 PM

:laugh: That's it Fresser! Now I know you're nuts!

Katie M. Loeb
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#693 Daniel

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Posted 09 September 2005 - 07:45 AM

Wow!!! Thats a serious bbq.. Great pictures too... Looks like it was a lot of fun....

#694 Fat Guy

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Posted 25 September 2005 - 01:19 PM

There's a wonderful story about the Pig Pickin' in today's News & Observer, by Debbie Moose. You can read it here.

"As the 120-pound guest of honor reclined in Varmint's bathtub, soaking up a brine, the cooks took over the kitchen, peeling peaches, mixing biscuits, shredding duck and chicken for Brunswick stew, slicing squash and chopping tomatoes and okra. . . ."

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#695 Jason Perlow

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Posted 25 September 2005 - 01:31 PM

And an excellent article it was, capturing the very essence of the event. Great job Debbie!
Jason Perlow
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#696 Gifted Gourmet

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Posted 25 September 2005 - 02:00 PM

Perfect as the Pig Pickin' turned out to be, your article got it just right! Bravo, Debbie! and one cheer as well for Dean and his patient family as we invaded his 'space' en masse!
Melissa Goodman aka "Gifted Gourmet"


#697 ronnie_suburban

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Posted 25 September 2005 - 02:16 PM

Very nice job, Debbie. Great piece!

Why am I suddenly jonesing for deviled eggs? :wink: :smile:

=R=
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#698 Gifted Gourmet

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Posted 25 September 2005 - 02:19 PM

Why am I suddenly jonesing for deviled eggs? :wink: :smile:

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You ain't alone there! The mixture of blue cheese topped with bacon and creamy yolks has many of us drooling in memory so sweet! :wink:
Melissa Goodman aka "Gifted Gourmet"


#699 Jason Perlow

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Posted 25 September 2005 - 02:21 PM

Let me re-inforce that fond memory:

Posted Image
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#700 Gifted Gourmet

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Posted 25 September 2005 - 02:27 PM

Let me re-inforce that fond memory:

Posted Image

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This is cruel and inhumane treatment, Jason ... but it was incredible going down our ravenous eGullets! :wub:
Melissa Goodman aka "Gifted Gourmet"


#701 KatieLoeb

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Posted 25 September 2005 - 03:08 PM

Great article Debbie. Makes me proud to be a part of our cyber-community.

I too, am now jonesing for deviled eggs! Jason, posting that photo was just plain mean. :angry:

And it seems I can't escape my birthright as "Limoncello Queen". :laugh:

Katie M. Loeb
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Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#702 Malawry

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Posted 25 September 2005 - 03:12 PM

Thanks for the article, Debbie. I can't believe you led with my question--but I seem to recall you busting out laughing when I asked it.

(Doesn't everybody need to know if there's a fine-fine-mesh chinois available when they go to a Labor Day party? :wink:)

#703 Varmint

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Posted 26 September 2005 - 04:39 AM

I was not around a computer for most of yesterday, but I'm impressed Fat Guy was actually perusing the North Carolina newspapers.

Nevertheless, this is another fine piece by Ms. Moose, and this essay is just one of several she's done in her "Sunday Dinner" series. It's a treat to have such a gifted writer close by, and when she can make deviled eggs, too -- Wow!
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#704 rooftop1000

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Posted 26 September 2005 - 07:46 AM

HAPPY BIRTHDAY DEAN :biggrin:


easy to remember, today is also my daughter's birthday
we will send ya a piece...chocolate cherry cake cream cheese icing




edit to add yummy MOM cake

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Edited by rooftop1000, 26 September 2005 - 02:13 PM.

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers
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#705 debbiemoose

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Posted 26 September 2005 - 09:22 AM

Dean, HAVE A HAPPY VARMINT BIRTHDAY! May your days be filled with BBQ, your nights with Dark & Stormys.

I'm glad I didn't screw up on the column. I was not lurking in a sinister manner, by the way. I didn't really decide whether to write something or not until afterward. The event fit so much with the other things that were happening. And I loved being able to get the word varmint into a column. :biggrin:

So far, of 3 responses I've received from Gentle Readers, 2 just wanted the limoncello recipe. At least they're reading.

And the parties I usually have, the most common questions are 1: Where's the bottle opener/corkscrew? and 2: Do you have a fire extinguisher? I think your dining table's on fire.

In return, for those desperate souls, here is the blue cheese deviled egg recipe:

Blue Devils (as a UNC fan, it killed me to use this title)
6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons crumbled blue cheese (the packaged crumbles are OK)
Salt and black pepper to taste (I like a lot of black pepper in this one)
About 2 tablespoons real bacon bits
Combine the yolks with the mayonnaise and mustard. Add the blue cheese and mash well into the mixture with a spoon. Taste, then season with salt and pepper. Fill the whites and garnish each half with the bacon bits. Makes 12. From "Deviled Eggs: 50 Recipes from Simple to Sassy" by Debbie Moose