Varmint

Do you also think a pound of lead weighs more than a pound of feathers? Let me paraphrase myself: If you eat a spoon of lard that contains 500 calories and a bowl of kale containing 500 calories, how many of those calories will actually be digested? Some of this is dependent on idiosyncratic physiological differences between individuals, the extent that the food is chewed, and other factors. I know that if I swallow 500 calories of corn without chewing, tomorrow's potty will serve as evidence that I didn't digest/absorb many of those.

But what about 2000 calories from lard? I guess you need to take into account what is actually digested.

Do a google search on pot likker. You'll see it's distinctly Southern.

Of course. Remember, X, that I'm a Yankee by birth. I've only lived in the South for half my life.

collards, yes. red-eye gravy, yes. chittlins, nasty. pot likker, please speak English Pot likker -- the "juice" that's left in the bottom of the pot after cooking greens, generally with fat back or some other form of pork. Serve with cornbread or biscuits.

You probably don't like collards, chittlin's, pot likker, or red-eye gravy, either.

Oh, there WILL be nanner puddin', I can assure you of that!

They're not invited.

That's actually a picture of me from decades ago. It was time to change the avatar to something a bit more "home grown." Oh, the bourbon bread pudding sounds awesome!

One post on this thread in one week. That's almost depressing. Anyhow, I'm infusing some rum with tea to see if I can make an alcoholic version of the standard "sweet tea" found at every barbecue restaurant. I'll report back with the results, but a good shooter is what I'm looking for! Also, I'm contacting a North Carolina based Niman Ranch farmer to see if I can buy one of his pigs. That would be most excellent!!!

Nero, you were in heat again????? I had a Saranac Hefeweizen.

And thus, this is "southern" food. That sounds fantastic. Thanks so much.

OK, I had to bring up Southern Culture on the Skids' song, "Banana Pudding." Here's a few choice lines from that song that emphasizes the importance of the aging process: I really must find a way to get these guys to play at my pig pickin'.

The horror . . . the horror.

FYI, here's a link to the Nabisco website's Nilla Wafer Banana Pudding recipe: http://www.nabiscoworld.com/nilla/ni_recipe.htm WARNING: Quick version recipe included, which should be duly ignored!

Banana pudding is a staple on the menu of nearly all down-home Southern restaurants, including barbecue joints. Unfortunately, many, if not most, places have started to use instant pudding to which they add some sliced bananas and Nilla Wafers®. This is a very sad thing indeed. Banana pudding should be rich and eggy, topped with meringue not less than 4 inches high! Any low-fat version of banana pudding should be banned. Use cornstarch as a thickener if you must, but the egg yolks are what should give the pudding its lusciousness. And yes, I like the Nilla Wafers® -- no other vanilla wafer will do! What do you do with your banana pudding? Where have you found the best example of this fine dessert?

Murrays is my regular barbecue joint, only because I can go there for lunch and be back to my office within an hour (on a good day). I think their barbecue is fine, but it just doesn't knock my socks off. The big question about Allen and Son is whether you had their dessert? They're pretty damn great. When you say that Allen & Son and Murray's are the only two places that cook over wood, are you limiting that to the Triangle? There's a lot of wood burners out there, but even the Q Shack in Durham cooks with wood (although they serve several styles of barbecue).

Heck, you have no idea what it takes to offend folks here!!! Don't worry about it and keep up the posts!

By the way, welcome to the site, Mrs. B., seeing your curmudgeonly husband wasn't going to welcome you himself!

I just came across this article by John T. Edge of the Southern Foodways Alliance: Barbecue Spaghetti This article may have some age on it, but it certainly is interesting. This captures the general theme of the piece: Spaghetti? In Memphis? Now I've made a barbecue omelet plenty of times, but this is a bit different. John T. asked if there are other forms of mutant barbecue out there. Anyone?

For some strange reason, I'm actually getting a bit emotional about this. Zoweeee!!!! Heartiest congrats.

Here's a list of restaurants from the Springfield CVB. http://www.springfieldmo.org/dining/dining.asp I recall Fat Guy wrote about Lambert's "throwed rolls" during his first cross country trek. Maybe he can dig that out.

You're still listening to those rumors? You mean the ones about the prisoner and the thong? If you can get Uma to wear an eGullet thong for two days, I'll wear it to the Heartland paella cookout. If I could get Uma in an eGullet thong..... Or out of it . . . .

Holly, when you come down in October, I'll make all the biscuits you want!

Guess i don't need to mention what i used to use the edge of my bankcard for. Cleaning up the broken shards of glass from the beer bottle???