Varmint

I'm a lawyer. I know all there is to know about false morals. Oh, sorry, I misread that.

Or, I could beg phlawless to make me some.

Well, everyone beat me to it. You can also have chicken fried pork chops, chicken fried catfish, and chicken fried possum. (just checking to see if you were paying attention). Damn, it's a shame Mrs. Varmint doesn't eat red meat, as I know what I'd be making otherwise. By the way, I like to use buttermilk in my cream gravy, as it gives it a nice tang.

I had the pleasure of having a full blown tasting menu at Babbo back in September. The two dishes that were head and shoulders above the rest were the two pasta dishes. I'm still kicking myself for not having the pasta tasting menu. Grappa at Otto afterwards was most excellent, too.

The cracklin's added salt and texture. The oil added some piquant. It was quite a successful soup. I probably should have made it more of a pimento cheese soup, right?

Cream of potato, cauliflower and cheddar soup with country ham cracklin's and chipotle oil.

Al, I believe the gribenes are the pieces of fried skin left over when making the schmaltz.

I have tons of marble countertop. Should I still use a Silpat or will the marble suffice?

Someone has already posted about non-sugar based peanut brittles, but I need help with a standard brittle. I want to make a peanut brittle that has a thin layer of the "brittle" with lots of the peanuts. I'd like the brittle to be fairly translucent, rather than opaque. I do not like the brittle to be the main component -- that's for the peanuts. What's the best way to do this?

Perhaps using the term "risky" was inappropriate. Look as what Lesley is doing at Vin: They're straightforward dishes that, with a few exceptions, most decent home cooks could execute if they had access to the ingredients. Part of my point is that braised pork belly has been a restaurant staple since Tom Colicchio "introduced" the concept back in the early days of Gramercy Tavern. Is it a good dish? You bet. And if I had access to the pork bellies, I'd make it, too. Along with beef cheeks. I'm not going to say whether Danko is more innovative, creative, risky, adventurous or any comparable adjective, as I haven't eaten there. I will say that what Ben Barker does at Magnolia Grill is far more creative and adventurous. The flavors are much more complex -- I can't or won't do most of the dishes he puts out -- and at a lower price point than what Lesley does at Vin. That doesn't make Magnolia Grill inherently better than Vin, but it's the reason why I enjoy my meals at Magnolia Grill more than Vin. BTW, here are a few items from the menu posted on Magnolia Grill's website:

This dish demonstrates both the good and bad aspects of Vin. On the "good" side, they are committed to serving the best possible ingredients that are impeccably prepared -- at an amazing price, too. Plus they serve great wine. The only downside of this dish is that it has been done for so many years (although, perhaps not in Raleigh), that it is not all that exciting. The chef at Vin knows her stuff, but she's ultimately very conservative when it comes to creativity. I think that's a reflection that she knows her customers. However, I'd like there to be a bit more risk taking at Vin. I'll still eat there, and I'll eat well. And I'll leave with a smile on my face. But I'll still want just a little bit more.

Music to my ears.

You rock!!!! Way to go!

There's one outside of Chapel Hill called Suds and Duds. You know that's the only place I did my laundry when I needed a laundromat.

Damn, I hope the recipient of this soup is someone very, very special.

Don't worry -- go ahead and mispronounce it as frequently as you can -- the ability to get a room full of people to turn their heads and scream "HOW-ston" at you in unison is a lot of fun. I know!

I think at one time there was a relationship, but the Chapel Hill Fowler's was known for two things: their "Big Bertha" walk in room full of beer and their eccentric, Peter Boyle look-alike wine guy. The Durham Fowlers was much more of a "gourmet" shop.

I just want their meat department to return to its former glory. And welcome to eGullet, bandregg. Keep posting on the Durham scene.

I don't have plans. Hmm, anyone want to come to our house New Year's eve??? Heather, you could try going early to one of the Jose Andres places that doesn't take reservations and then cruise around looking for a party.

OK, what is the correct pronunciation of crepe?

It's just something we call it. Not all of us, but a few. A choice few. And I do, so I must be choice. K?

My in-laws have a Christmas Eve party for about 50 people. I end up cooking prime rib, shrimp, and German sausages. I'll be smoking some pork shoulder this year, if I can. Please join us if you'd like. Seriously! On Christmas morning, we melt some ultra-sharp aged Canadian cheddar in the oven until it develops a bit of crust. I make a couple of pounds of bacon, 3 dozen biscuits, and serve it all with fig preserves and freshly squeezed OJ. Christmas dinner this year has yet to be decided, but it needs to be easy. My parents will be with us, so there will be complaints regardless of what I make.

I love eggnog. We have a local dairy that produces the richest, most unhealthy egg nog in the world -- in glass bottles at that. We go through a half-gallon jug in one meal. Mincemeat is something I could live without.

I'm sorry, Mr. North Cackalacky. Do you have jurisdiction here? (thanks) I have tourist jurisdiction. Plus, I know that you'll be quite impressed with Fairway's offerings.

Fairway. Broadway and 74th.