Varmint

Mr. Meyer- In addition to the endless debate about which region produces the quintessence of barbecue, there is a parallel argument regarding what type of wood to use in the cooking/smoking process. Here in North Carolina, pitmasters typically use either hickory or oak. Even then, there is a debate regarding how green the wood should be. Recognizing that different types of meat work better with different types of wood, how did you ultimately decide which type to use at Blue Smoke, where you're making beef, pork, lamb and chicken? How green is this wood? Why these choices? If you had the option of affordably bringing in wood from other regions, what changes would you make? Finally, where do you get your wood and how much do you go through in a typical week. Thank you for participating.

My kitchen is a maze that was designed by a non-cook (my father-in-law) for a very small cook (my mother-in-law -- yes, we bought me in-law's house). We have tons of counter space and work areas, including two large marble slabs for bread and candy preparation, a counter/bar area, and a fair amount of space next to an indoor grill. The problem is that it is indeed, a maze, that fits one person at a time. If one is in the way, another shall not pass. The most common line in our house is, "Get out of my kitchen." This is directed to children, guests, the boss's wife, etc. If I'm in the kitchen, another simply cannot be in there simultaneously. However, when I do need help, I either put them on the other side of the bar, where they can tear lettuce, help with plating, etc. All guests know that they cannot cross over this bar area, lest they be whacked with one of these:

Umh, just use 500 mL and halve Dale's recipe. BTW, let me know when the official eGullet Toast of the F.O.G. will be, and Mrs. Varmint and I will try to head up to NY.

My wife cooks for our children during the week (thank goodness for vitamins!), but I cook for us, the family during the weekends, and any dinner parties. Mrs. Varmint doesn't do a thing with the cooking (although she's good at opening the wine!). She does most of the clean-up for dinner parties, although there are some friends (who get repeated invitations) who insist on helping with the clean-up!!

Bastard. I'll be drinking a beer the moment I get home, however. I did just get a 1988 Henriot Cuvée des Enchanteleurs as a gift from one of my partners, so I'll be enjoying that soon!

I'm trying to understand the juxtaposition of the very bloody beef with the river story of the dismembered body. And then to add the sausage, I say, "Bravo, Klink, Bravo!"

I don't know, but you really have to respect a man who is excited about ordering a sausage stuffer!!

Airtight in a cool dark place, but not the refrigerator, according to the Gospel of Sarah Moulton

Primanti Brothers -- sandwiches with the fries in the sandwich. That brings back memories.

It just dawned on me that grapes should be many people's favorite fruit, as I'd certainly hate to go without wine.

Peach. Isn't this an indirect way to do a poll?

Check out Zeb A's description of the meals he and his wife ate in the Bay area: http://forums.egullet.org/index.php?act=ST...ST&f=27&t=12094

Sheesh, I have to go to Seattle to get Klink's sausages, to New York for Fat Guy's coffee. Why don't we all just come to North Cackalacky bearing gifts?

I don't have any specific plan, Cabrales. My question regarding steaming was more general in nature. Not being right on the coast, any fish that I use will be dead for a minimum of 12 hours, having been trucked in. How does the time of death impact the cooking?

That's a method that Nobu Matsuhisa uses quite frequently to cook his fish. It's quite elegant and tasty.

I see a lot of recipes suggesting you steam with sake, wine, or other liquids outside of water. Do you find that the aromatic nature of these liquids has any effect on the ultimate steamed product?

I'm embarrassed to admit that I actually bought one of these thermometers for myself on Christmas eve. I was making a rib roast and didn't want to open the oven, plus I didn't want to pay attention to the oven. It was a success, and all my sisters-in-law now want one! However, I received one of these babies in my stocking this Christmas: Sheesh!

Perhaps the best sandwich I ever had in my life was in Acadia National Park this past summer. I was hiking with the two elder L'il Varmints, Mrs. Varmint, and two friends up Cadillac and Door Mountains. On the top of Door Mt., our friends pulled out of their backpack a loaf of crusty bread, two tomatoes, lettuce in a ziploc, and bacon they had made in a cast iron skillet over a campfire that morning. OHMYGOD!!! There's something about the outdoors making everything taste better, but that crispy, smoky bacon on that sammich was the best sandwich I ever ate. Why is it that 6 months later, I can still clearly recall the tastes of that lunch? We need a bacon anthem.

Isn't dijon for tourists?

I remember John Waters' Polyester had a Smellovision aspect to it with the scratch and sniff cards. I particularly remember the oregano and smelly feet parts. If you buy a DVD or VHS of Polyester, does it include a Smellovision card?

New Year's Eve is for tourists (actually, it's for people who don't have lots of children). New Year's Day: Southern staples, as Holly mentioned: Hoppin' John (black eyed peas, rice, scallions, tomatoes, sharp cheddar) Collard greens Corn bread (to soak up the pot likker) Roast pork with a bourbon sauce Pecan pie Moonshine OK, we're out of moonshine this year, but I've had it in the past!

Gee, we'll do anyone's work! Coriander, cumin and semolina Spiced yogurt crust Pepper and Pennyroyal Honey pumpkin seed Paprika and ginger Spiced Peanut and Lime

Those very windows in the DC location allowed my suburbanite children to watch a street preacher literally eat pages out of his bible. They were quite entertained.

Phaelon- Fortunately, Kathleen Purvis, the food editor of the Charlotte Observer is a frequent lurker and occasional contributor to eGullet. I'm sure she'll have some good input. Charlotte's not my town, so I can't offer any assistance.

Who the hell is Tony Bourdain? And why should we care? Oh. Never mind.