Varmint

We had a Dog N Suds. We took home barrel shaped gallons of root beer (It was "The Creamiest"). We ate hot dogs. We grew fat and happy. I think there's only a couple of Dog N Suds (or, as we called them, Arf N Barfs) left.

My mother always made a Texas Sheet Cake. What the hell does Texas have to do with a boring chocolate cake???

The name of the pharmacy is the Hayes Barton Pharmacy, and the restaurant in the back is the Hayes Barton Cafe & Dessertery. This is in the 5 Points area of Raleigh. You may be able to order a cake, but I just don't know how well it will ship. Hayes Barton Cafe & Dessertery 2000 Fairview Rd., Raleigh, NC 27608 Phone: (919) 856-8551

Krispy Kreme is based in North Cackalacky, so I'm proud to live here. Anyhow, they do make many different types of donuts, but the only one that distinguishes itself is the glazed original. It's a puff ball of dough when warm, and as long as you keep the coffee flowing, you can eat a boat load of them. However, they quickly consolidate in your gullet, so be very careful.

Buttermilk is an indispensible item in my refrigerator. I get it in the glass bottles from a small, local dairy. The buttermilk panna cotta is one I had forgotten about. I've also found variations of "buttermilk soup" that is served with berries. How about a buttermilk creme brulee? Any good uses of whipped buttermilk?

Lots of great choices: Mr. Chop Suey Mr. Fried Rice Mr. Gyros Mr. Wonton Mr. Pup (eek!) Mr. Shrimp

I've always liked restaurants that use "Mr." in the title. OK, I like the name more than the restaurant, but here's a few examples of which I'm aware: Mr. Beef Mr. Donut Mr. Pizza Mr. Greek Any others? Why so few "Mrs." restaurants?

I use buttermilk all the time in my baking, but rarely as a featured ingredient. I know Steve Klc is making an ice cream for Jaleo that is not really ice cream, but ice milk. The purpose, if I recall correctly, is to focus on the flavor of the milk. Why not focus on the flavor of the buttermilk. It's luscious and tart -- a good starting point, as far as I'm concerned.

I know that there is a buttermilk thread out there somewhere, but I wanted to see if the pastry chefs and bakers have come up with different ways to incorporate buttermilk into their dishes. I noticed that Karen Barker of Durham's Magnolia Grill makes a buttermilk cheesecake, and buttermilk pie is a Southern staple. The tang of good, full-fat buttermilk could be used much more frequently in desserts than what I currently see. Anyone have any great new ideas?

I am almost sure I will make that on Saturday for my baby boy's first birthday. I can't wait to see what he does with the coconut frosting. Ohmygod ohmygod ohmygod. We have a neighborhood pharmacy that has a restaurant at one end. The food is OK, but not great. Solid shakes. Vanilla and Cherry Cokes with real syrup. Freshly made orangeade. But the reason to go to this place is for their desserts, particularly their coconut layer cake. It is the single richest, most decadent dessert I have ever eaten. I often go there for a side salad and coconut cake. You don't need much else. One other aspect of a cake that I'm not sure has been mentioned is sea foam icing. Very popular down here.

Awbrig: You, of all people, should love this cake, as it comes from the Favre Family Cookbook. Karen Barker, the pastry chef at Durham's Magnolia Grill, serves a great version of this, combining it with a peanut brittle like icing. It's her take on the southern tradition of dropping peanuts into the bottle of one's Coke.

There are lots of variations of Coca Cola Cake. One version can be found here: Click for Cake

Awbrig can't get Milwaukee of the brain. Sprecher is a Milwaukee microbrewery that has been making their own root beer for ages. It's a fine root beer, although not the best. This is one case where the Sprecher folks wanted to do something fairly pedestrian. It makes a helluva float, however, particularly with Kopps custard.

Coca Cola Cake, of course.

Yup. I just had to swap me some possum fritters for the new and improved eGullet Surround Sound. It comes with an Aroma Mode, too. Ain't nuthin to it.

You just couldn't help yourself by using that Southern accent, now could you?

Yes, it works very well with sour cherries. Because the pectin makes up for what the fruit is lacking, I think that you can use just about any fruit.

And make sure that you follow the directions by NOT doubling the recipe. For some strange reason, doubling or tripling the recipe results in a nice strawberry sauce, but not freezer jam.

I'm sure there's some ordinance against that in Spokane, Ben.

Time to throw away that consulting business and Ph.D, vengroff. Let's get to it!

Varmint, can I disagree on that? I'd keep Crooks on the list of important Triangle experiences. I give the chef high marks for keeping it interesting and relevant, when it would be easy just to let the place be a Bill Neal legacy. Kathi, you can disagree with me anytime!! The last couple of times I've eaten at Crooks, which has always been one of my all time favorites, I've come away disappointed. Bill Smith has continued to carry on Bill Neal's traditions, but I don't think he's grown the restaurant the way that Mr. Neal would have. I still like the place (and make many of the dishes they make), but I believe the people there have become somewhat complacent. If you want to take me there and prove me wrong, however . . . .

Magnolia Grill is less than a 5 minutes drive away, so I strongly suggest going there. They will take care of vegeterians, moreso if you let them know when you make reservations. They have a decent selection of wines by the glass. You may also want to hit Bullock's Barbecue for lunch, which is also very close to your hotel. It's not the greatest barbecue in the world, but they serve dishes family style, so there would be plenty of vegetables available. The green beans and collards would likely be cooked with pig fat, so your friend should be careful! Four Square is a bit further, but still less than a 10 minute drive. Check out their website at http://www.foursquarerestaurant.com/restaurant.asp. Please be sure to report back!

Review of the Q Shack in today's Raleigh News & Observer: Clique for the Q Review

Enoteca Vin is owned in part by Chrish (yes, Chrish) Peel, who is also co-owner of Carolina Wine Company, arguably the Southeast's best source for wine. They have managed to combine very, very good (although half a step short of outstanding) food with an excellent wine service. Here's a link to their website: http://www.enotecavin.com/ They also have a pretty damn good cheese selection. As far as the total experience in Raleigh is concerned, this place is in the top 2 or 3.

Then just hire a helicopter.