Varmint

To quote you, Jinmyo: GAH!!!!

Oh, you must serve it with milk gravy. Hopefully, you've fried the beef in lard in a cast iron skillet. Drain most of the fat after frying the beef, leaving 2-4 tablespoons. Heat and whisk in your seasoned dredging flour, making sure to scrape the pan thoroughly. Whisk in about a cup of warm milk. Season to taste. Serve with mashed taters. Cornbread is good, too!

That is absolutely priceless.

Crab, baseball, Natty Bo's and Boog's barbecue??? Sounds great to me, but would there be any interest in doing that on Thursday rather than Wednesday? That way, Malawry and others who want to focus on food only can do that on Wednesday. I'm there from Tuesday to Friday afternoon, so I can do something several nights. I love this 2 for 1 deal!

There was a restaurant in the middle of nowhere of West Virginia called "Eat and Run." After the 400 pound waitress who lacked several teeth promised to show me parts of West Virginia tourists rarely get to see, I quickly realized the restaurant's name was quite appropriate.

Klink, is it possible to smoke vegetables? (please, no references to the smoking of anything that could be illegal!)

Since it's impossible to get anyone down to North Carolina for eGullet get togethers, I need to go to other towns. This time, we're meeting in Baltimore. There's been DC and New York events, so let's do one in this fine city. We're doing this at a god-awful time, of course: Wednesday, April 2. Malawry has promised to attend. Who else is interested? We're currently considering Black Olive, a fine greek seafood establishment and Charleston, which features a contemporary southern style cuisine. However, we're open to other suggestions. Hell, if enough folks want to make the road trip, we can start looking at crab opportunities as well.

Varmint I just read Richard Olney's autobiography Reflexions and he was forever serving omelettes with asparagus as a first course, when he wasn't serving omelettes with black truffles as a first course, to all kinds of nobodies and Somebodies. I don't have his cookbooks and wondered about his method. Wonder if he too roasted it? I honestly can say that one day in graduate school I was hungry and had eggs, asparagus and sour cream in the fridge. I made it. It tasted good. I tinkered with different things over the years, but it's still premised on those three ingredients.

I used to eat a lot of omelets with roasted asparagus and sour cream.

C'mon, Jinmyo, just tell us how you really feel. You're holding back too much!

Primanti's is legendary in the Burgh. What may not have been clear is that they put the slaw AND the fries right on (or, rather, in) the sandwich.

I didn't see last week's show, but the Nawlins episode seemed to be a lot more "camp" than what I watched last year. I got a kick out of everyone slugging Tony, but some of the other schticks were a bit much. Entertaining, however.

BUT, if you finely chop to a mince, is that any different than with a press. I couldn't find an image that's representative of beating a dead horse.

Perhaps we should use a 20 point system as used by the Guide Gault-Millau -- no Loiseau references, please. But that provides greater opportunities to distinguish between the establishments.

Heck, I'm the master of the garlic press, and even I don't use the jarred garlic. I find it really has little to no garlic flavor, unless you use the entire jar.

Reason #11 to reconsider the utility of a garlic press!

Some of us were just born that way.

I'm in to the same extent that tommy is in the non-NYC eGullet events, if you know what I mean.

Since tommy is arranging this, all I can say is, "I'm in."

I use this for all my pepper needs: It's a turkish coffee grinder and does a great job. It can finely grind several tablespoons of pepper in 30 seconds. If you need large volumes, wouldn't you use the food processor?

Excellent mug, Holly. I, however, don't prefer mugs that have that type of shape -- inverted, is it? I like the mug's walls to be perpindicular to the base. Just another bizarre idiosyncracy for me.

I have 3 coffee grinders (one for coffee, a burr type for espresso, and one for spices). I also have a mini and a maxi food processor. It's all about the appropriate size machine for the job!!!

As Holly said, you won't go wrong for breakfast if you stop in nearly any small town. You need to get far enough away from the interstate and into the downtown area. Ask the locals where to go, but the tricky part is finding out who truly is local -- as Holly mentioned once, people working in hotels are often the worst ones to ask. Most places will have good grits, biscuits, streak o lean, red eye gravy, country ham, molasses, . . . . mmmmmmm. I believe Fullers in Lumberton serves a real good breakfast, and they're in southern NC. Again, pull out a map. You'll find lots of places.

Don't you be giving me any shit over a garlic press if you use a spice mill for garlic!!!!