Varmint

I hadn't yet responded in the hope that I could attend. Alas, it's not meant to be. Y'all have fun! And bring a camera this time!

But if you're lucky and able to get the pig fresh from the abbatoir (the only way to go, btw), it'll be very pliable and difficult to carry. That's why you'll want to get a lot of help. You should have seen how much trouble it was getting my hog on the cooker last October.

Um, er, would that be more than 1??

I had lunch with William McKinney last week, and he is quite an impressive individual. You don't find many people in their early 20s who have an appreciation of the history of barbecue and the sociological importance of the barbecue restaurant. William does, and he formed a barbecue appreciation organization at the University of North Carolina. They have brought in speakers from time to time to discuss many different aspects of North Carolina barbecue. I'll see if we can't get William to chime in here about the status of this organization and whether it can't be expanded.

Thanks to Gifted Gourmet, who has graciously agreed to provide us with regular digests from media outlets across the Southeastern US. This thread will be for the digest posts only and not for discussion. If you want to discuss any of these articles, please look for an internal link to an existing eGullet discussion or start a new discussion in the Southeast Forum.

Kathi Purvis of the Charlotte Observer wrote an article earlier this week about napkin etiquette (click for the story).

Chef Blais, first of all, welcome to eGullet. We look forward to hearing from you now and then. We'd love to hear how the restaurant has changed in the small amount of time since you opened. Every restaurant goes through that difficult initial learning curve, but it seems that you took on a far greater challenge than normal -- and succeeded at that! Note: I merged the thread inventolux started to ensure that Blais discussions are on this one thread.

The only decent cutlery store in the area of which I'm aware is Becks (http://www.beckscutlery.com/) in Cary. I think they have a sharpening service. Regardless of whom you find, report your impressions back here!!!

I've heard about this place, but haven't yet been there. I just want a damn picture of it, as any joint that's the color of insulation is worth a visit!

Ah, mongo, ask and you shall be served: http://forums.egullet.org/index.php?showtopic=12286&hl=

will reserve judgment until I try one of those or Brooks comes here to try one of ours . . . perhaps another pig pickin' will be necessary . . .

Y'all, I started this thread hoping that we could discuss some of the aspects of Southern bars that make them different from those found elsewhere. I did not start this thread to propogate ages old stereotypes, good or bad, nor did I want this turned into a political discussion. Thus, let me get this thread back on track by asking some focused questions, many of which have already been answered: 1. Are there specific beers or drinks served that may not be as common elsewhere? 2. What kind of food can be found in these joints, if any? 3. Musical differences? 4. Unique specials or happy hours? I think you get my drift. If we get political, this thread is over.

Sput, please add your suggestions here, so we can all benefit!! Thanks in advance.

Robyn- I'll try to stay on topic here, but when you think of some of the stereotypical southern bars as described above, is there a certain part of Floriday where these types are more common? Would northern Florida be more representative, or have migration patterns from elsewhere made Florida pretty much a broad-based fusion of cultural norms?

Here's the link to Nina Planck's commentary

If you have a lot of money, and I mean a LOT, you could hire me.

Last week's Nashville Scene had an overview of the Nashville bar scene: Click here for the story. This story made me think of Southern bars. What distinguishes a Southern bar from the ones you might find up above the Mason-Dixon line (aside from the ubiquitous Confederate Battle Flag and NASCAR posters)? What is your favorite Southern bar and why?

Mrs. Varmint and I will be there next year, Brooks, to celebrate her 40th! Great article, as usual.

Porkpa had a nice thread about Outback here.

Surprise! This is going to be Scott Howell's baby: "Howell plans to open Nana's Chop House in mid-May in a 6,500-square-foot former meatpacking plant at Commerce Place and Davie Street. . . .Nana's, whose menu has French and Italian influences, will duplicate its Durham offerings in Raleigh, Howell said. In addition, he promises chops -- veal, pork, and lamb -- along with mesquite smoked prime rib and an extensive wine list."

Kathi Purvis of the Charlotte Observer discusses the work of a precocious 22-year old: assembling an oral history of Carolina barbecue restaurants. Sponsored by the Southern Foodways Alliance, William McKinney is recording interviews with the purveyors of 40 different joints. Click here for the Charlotte Oberver Article -- Will be available online only for a limited time

Too . . . much . . . information!!!!

We had my wife's favorite tonight, which I'm sure I've posted before: seared sea scallops with cheese grits (I used Idiazabal tonight) and a ragout of corn, tomato, porcini, shallot and garlic. Served with a 2002 Domaine du Mage white. Will probably eat some of the kids' Easter candy for dessert!!!

Thanks for the report, RA. If any of y'all can, please tell us more about each dish. They're all pretty unfamiliar to me.

Still waiting. . . .