Varmint

But I'm always happy when Malawry cooks for me!

Misandrists! That sounds like a lot of fun. I DO need to get back up to DC, even if forced to wear a skirt to join in GIRLS NIGHT OUT. C'mon, you always need a token male, don't you????

Mrs. Varmint can't cook a lick. Nor does she want to learn. And neither of us like it one bit when she's absolutely forced to cook. Ask folks who came to the pig pickin' or any of our dinner parties: she's never been involved in one single aspect of food preparation. How the heck do you think a schlep like me could have landed such an awesome woman like her in the first place? She NEEDED me!

A bottle of top-notch EVOO or well-aged balsamico would always be welcome in my kitchen.

Varmint says they serve a great BLT. Huh. I thought Varmint was a leg man. What do you think the "L" in "BLT" stands for? I think I need to start a thread of what type of food is served in "Gentlemen's Clubs." I can't say I've ever eaten in one. Seriously!

I was shocked to see that there was fine dining in the land of bagels and corned beef. Shocked, I tell you!

Here's a good source: http://www.gti.net/mocolib1/kid/foodeggs.html. I did notice that there is no definitive deviled egg standard, and at least one source mentions the addition of finely minced meat. Carry on.

Hmmmm. Is a touch of onion permissible in a deviled egg, or must the consistency be totally smooth? If the onion is OK, then why not a touch of country ham or jalapeno? Could lard be used in a deviled egg? Duck fat? If someone has some time on their hands, please obtain for us the "History of the Deviled Egg." Thanks.

A proper southern deviled egg should have some sort of pork product in it, of course. Minced country ham with some cracklins atop would be delightful.

If you're willing to go to South of the Border (which is another 75 miles south of the I-40/I-95 interchange), you should get yourself to Goldsboro and go to Wilbers. And if you do go to SOTB (which is indeed not at all fun), stop in the General Store and pick up some Blenheim's ginger ale -- get some yellow capped and red capped. The red capped is the ultra-spicy. If you're stuck with Wilson, Parkers isn't too bad, but Mitchell's has the potential of serving you better barbecue. Unfortunately, their consistency is quite variable.

Tell us the basic route you're taking, and we can help you with your barbecue itinerary. Parker's would not be my first choice on any trip!

Ship them to me, then.

If it's a secret rendezvous, who the hell brings food?

I'm in.

The same person for whom I've loved to cook nearly every night for the past 13 years: Mrs. Varmint. I get no greater thrill when she raves about my cooking.

Susan Houston of the Raleigh News & Observer wrote a story this morning about my friend, Jim Currin (Click here for the article). Jim is an heirloom tomato farmer -- 10 of his 17 acres are covered with heirloom tomato plants. He started doing this last year when his health started to decline because of a chronic heart condition. I first tasted Jim's tomatoes at the NC Farmers Market and couldn't get enough of them. I bought 40 pounds of them for my pig pickin, and what I didn't know at the time was Jim was then recovering from a heart transplant. No, not just open heart surgery, but he had a new heart pumping inside of him. Wow. He returned to his family's roots of farming because he felt that it was the right thing to do at age 59. Ever since, I've been one of Jim Currin's biggest fans. And I like his tomatoes, too -- all 20 varieties of the heirlooms he's growing (he also grows heirloom corn, potatoes, squash, melons and other vegetables). I've been trying to get restaurants, distributors and others to take notice of his wonderful product. My interests here are entirely selfish: the more tomatoes he sells, the more likely he'll continue to grow them, giving me a place to buy these delicious suckers each summer. So, if you want some great heirloom tomatoes, look for Jim at the NC Farmers Market, or just call him. I've got his number, but I'm sure you can look it up in the Oxford, NC directory. And remember, this guy's heart may not be the one he was born with, but it's twice as large as mine!

Kathleen Purvis of the Charlotte Observer wrote about this thread in yesterday's edition: http://www.charlotte.com/mld/charlotte/liv...ood/9254566.htm. Kathi's my hero!!!!

I've made a summer berry bread pudding and also a fig variation. Both were scrumptious.

The menu has lots of smoothies and organic items. Again, it's very good, but the ambience is one of a ultra-cool coffeehouse. No one was smoking a clove cigarette when I was there, however! I really don't think they serve dinner, though!

The Blue Moon is very good indeed, but if you're not into the "earthy, crunchy" scene, it may not be for you.

An egg, of course.

I always cook pork tenderloins to a rare-medium rare temp. Trichinosis was the reason for the well done recommendation, but it has not been a problem in the US pork industry for ages. Bacteria issues are not a typical problem with pork. Of course, these are my personal thoughts, and if you rely on them and get sick, don't blame me!

Rochelle, do go to the Helmand. It's not really close to Camden Yards, but it's worth it, different from most other places, and inexpensive.

Dagnabbit it, I thought this thread had died and was deeply buried. First, Mrs. Varmint is a leftie and I'm a right-hander. The faucet will stay in the middle. Things haven't changed, and my "kitchen" which became our very expensive cedar siding looks great on the exterior of our house. Very great! The kitchen remains as it was, except the door has been closed off. I'm staying with the plans as described in the 8 gazillion posts above, but when I do it in the spring (please, dear god, don't let it be any later than this spring), I will re-do the floor and get new cabinets. It's unavoidable now, particularly after this wait. By the way, if anyone knows someone who wants to re-do my kitchen for free in exchange for a TV show or a testimonial, please have 'em call me!

Gee, thanks for reminding me. Although, I'm reminded every stinkin' day I cook in that labyrinth. Ugh. I really hope the partners' bonuses are huge this year!