Varmint

I have never been able to order Blenheim's directly. It's almost as if they don't want to get get any bigger. When I want a lot, I usually just stop at South of the Border and pick up a few cases. Good luck, and please report back here.

So does that mean you'll be loaded up with oysters, too?

But is it possible or reasonable to make fresh tomato juice? Why resort to something coming out of a bottle or can? Just thinking here.

OK, who wants to be in charge of developing the quintessential bloody mary? Not something with barbecue sauce or anything silly like that, but something that represents a legitimate culinary advancement of the drink of which all mixologists would be proud. Well, who's capable of doing that?????

I will reitirate, is it the style, or the execution of style? ← I guess I attribute it to his recipe development. As I stated in my initial post, I want to love this food. I read the menu and get excited. But Chef Toler's flavor combinations do not work for me. They didn't work for Mrs. Varmint, either. So in many ways, you can say it's the style and the execution, but mostly it's the taste.

I haven't eaten at the Cosmo, so I don't have an opinion. But my problem with Bloomsbury has been the style of John Toler's cooking in general. Looking at the Cosmo's menu, I don't see a great difference between the two restaurants. Maybe I'm wrong. Anyhow, if someone wants to treat me to a dinner at Cosmo, I'll gladly drive over to Cary!

Seeing that it could very well be quite warm, a salad with all that fun stuff would be great! Sweet ambrosia! Of course, don't forget to register, too!!

And at least one jar of each will be headed to North Carolina in a month, I hope. And there will be plenty of additional okra cooking in North Carolina in a month. And I will be very happy in a month.

A couple of other pieces of information: We already have more eGullet members signed up this year than attended in 2003. And I know of a handful of others who are coming but just haven't signed up yet. I will have directions to the house available when we get closer to the date. It's not a big secret, as anyone can look me up in any directory! I'll put together some ideas for folks to entertain themselves should they get bored with the goings on at my house. A lot of the fun will come from the cooking going on (and perhaps some imbibing as well!). It'll be a long weekend, so y'all pace yourselves, y'hear?

It's a 20-minute drive. I'll be a bit too busy to lead a field trip, but that's certainly a place that folks could visit. There are several "field trip" sorts of places in the area worth exploring.

Merritt's is no secret; I had just forgotten about it (what a shame!). I'll gladly take the 25 minutes it takes to drive over there to have one of their BLTs. They're that good. And Greg gets his info from lots of people -- folks at the New and Observer have written about Merritt's before. Damn, too bad I already ate lunch.

C'mon phlawless, you gotta give more details than that. Where is it? What's it all about? I know detlefchef has raved about this to me, but you've got to give us all the scoop here!

Just to tease you, here's some shots from the pig pickin' in 2003:

Karen, We're likely to do the banana pudding on-site, as that ensures freshness. But I can say the Viennese desserts would be very much welcomed, even though they can hardly be described as "Southern". Hell, they're not even Southern Austrian, but who cares -- it's dessert!!!! Looking forward to meeting you.

The Pig Pickin' is one month from today. Register now!! Please consider choosing one of the donation amounts above the minimum contribution – the Society relies on donations to carry out its mission. Pig Pickin’ Basic Entry -- $30 per person ($12/meal + $18 donation) Pig Pickin’ “BBQ Lover” Entry -- $50 per person ($12/meal + $38 donation) Pig Pickin’ “Boss Hog” Entry -- $70 per person ($12/meal + $58 donation) If you wish to make a larger donation, an in-kind donation or an offer to match donations, please contact me by PM or e-mail. Payments are not refundable. This event will be held rain or shine.

This is fantastic news for the beer drinkers of North Carolina. Now if we can just get the General Assembly to get rid of the stupid ABC distribution system! (That AIN'T gonna happen.)

If you register for the Pig Pickin', please let me know by PM, email or posting here that you've done so. I don't necessarily know who some of the registrants are as real names aren't nearly as familiar as screen names. And please do register!

I think it was Fayetteville or Oak Hill. One of those small towns near the New River Gorge. Heebie jeebie city!

. . . you're in West Virginia and the only place open is named, "Eat & Run", the waitress weighs 400 pounds, is missing a couple of teeth, and promises to take you to places "tourists rarely get to see." This is 100% serious. I still have nightmares about it.

Hmmm, I'm going to need a huge bag and water bath to do a whole hog sous-vide!

Begging pardon, but this Minnesotan will be up at The Cabin. It is tradition, as we have spent every Labor Day weekend up there since we graduated from college in 1980. Tradition, you know. Pick another weekend next time, and it's time for this family to make a Road Trip. But Labor Day weekend, I've got an annual that has been going on for 15 people. It's our 25th annual. ← Lame excuse.

Thanks Dean and Debbie! I just ordered it. As Leon Spinks said immediately upon coming to consciousness after being knocked out, "I like eggs". 34 days and counting...........I can hardly wait. Bill ← Cool, Bill. Bring the book to the pig pickin', as Debbie informs me she'd be happy to sign it for you. There will be lots more copies available at the independent bookstore that's just a few blocks away, too!

And you were wrong!! Having seen only the last 2 episodes, there was no contest who fit Ramsay's style -- that being his cooking style. That's why Michael and his tattoos won.

Hmmmmmm........deviled eggs!! ← And here's a link to Debbie's book: Deviled Eggs: 50 Recipes from Simple to Sassy. Buy your copy today! Oh, and only 34 days until the Big Pig Shindig.

Man, you always remember your first!