Varmint

I unexpectedly have to be in Sacramento on Wednesday, Thursday and Friday of this week, and after looking through the California threads, learned that there hasn't been much in the way of recommendations for Sac-town restaurants. I will have an In 'n Out Burger, of course. Low end food is most appreciated, as well as solid taquerias. Thanks in advance.

Of course, you could just grow your own beans, too!

It's like Dr. Pepper, but with a much more prominent cherry flavor.

It's real hit or miss with Cheerwine. I can find it in nearly every grocery store in Raleigh, but when you start getting as far east as I-95, the supply starts to dwindle. With the bottler in Salisbury, its availability decreases the farther you get away.

Hell, I got a damn Ph.D. in protein chemistry and was hardly dangerous. It would have taken me another 20 years of developing my hunchback before I was truly a menace. That's why I went into law, so I could be dangerous immediately.

Fat Guy and Ellen LOVE SOTB. It's so tacky, it's not even fun tacky. I never sausage a place, but you're always a weiner at South of the Border.

Without looking into it, Sam, think of it this way: there's a substantial difference in the water solubility of the flavor agents and the caffeine. Now, that may not be the case, but it's what I'd guess.

Almost all of the Lexington style barbecue can be traced back to the origins of Stameys. It's a bit too big these days, but when you're at the Greensboro Colliseum, it works well for me!

Simple mashed potatoes always rock, Bill. I used buttermilk and cream in mine this year -- I like the slight tang the buttermilk offers.

Correct, and remember different solutes have different saturation concentrations in different solvents. Gee, this is fun!

Cool. Another barbecue friend. Keep supplying us with the info on SC barbecue. We'll teach you about the NC styles.

Oh. My. I wish I had seen that. First, I'd only want to see the G-man do the mashed potato if I were doing it with him!! This is what I cooked today for 21 people. I prepped and cooked everything, except as indicated. Pan fried oysters and steamed clams brought by my brother-in-law. Tomato and rice soup (sister-in-law made this) Artichoke and feta spread (SIL did this one, too) Biscuits Buttermilk mashed potatoes. Stuffing (not dressing). Roast turkey Giblet gravy Cranberry and orange relish Assorted pickles (thanks, Guajolote!!!!) Sweet potato casserole Green beans with hazlenut oil Steamed broccoli Glazed carrots Bourbon pecan pie Pecan pie Apple cake (mother-in-law) We drank a fruity chianti and some white wine that I never tasted. I'm still full as a tick on the belly of a hound dog in the middle of the summertime!

I cooked a 22 pound bird -- a stuffed one at that. This is the 6th year in a row I've brined it, and it makes roasting a turkey nearly idiot proof. I'm so stuffed I truly wish I were somewhat bulemic. Sort of. Anyhow, my brother-in-law told me he saw a 400 pound guy wearing a t-shirt that said, "I conquered my anorexia!" I want one!!!!! Happy T-giving, everybody!

I have never, ever written haiku. This is my very first (and egotistical) attempt: North Cackalacky Where porcine products are king Don’t get no better Pig brining in tub Scaring small children away The man is obsessed Invite many guests One hundred twenty or more eGullet Strangers???? Friends! What? ‘Tis hush puppies? Al says “Fry me up some more!” Corn fritters please him. Smoldering pecan Pig fat dripping on embers Making perfection Varmint's Pig Pickin' Autumn, Two Thousand and Three Will he repeat it? A new religion Was created here today Barbecue is God

I'm not particularly fond of the goldfish. They just don't prepare them properly, and even then, one just doesn't fill you up.

I'm in the absolute same boat, and I'm cooking for 20, including dessert!!!

Raleigh QShack is still on hold. The City of Raleigh has asked them to install a better hood system for their smoker. It appears that they haven't asked them to incorporate any high-end scrubbers, fortunately. However, the opening of this place remains on hold. This is one of the many reasons that there are no legitimate barbecue restaurants within the Raleigh city limits.

It smoked for about 7 hours. The gas was on low, but once the wood started smoldering, the gas wasn't all that relevant other than to maintain some temperature control. I'd say the grill's temperature was generally in the range between 200 and 250 degrees F. The meat was definitely smoky, and I'll do it again. It just wasn't as smoky as what came out for the pig pickin', which was a much tighter system.

I smoked a pork butt and a chicken with pecan in my gas grill. Turned out quite nice, although it would have been a bit better with some more smoke.

An analog camera? Tee hee, how quaint!

Pig ears. Or not.

That is unconscionable. Don't let it happen again.

That's because you probably slept until noon, lucky bastards.

OK, phlawless, time for you to provide your recollections (hazy as they might be) of the evening.

There were 11 of us eating. We also had some of Jaymes' great charro beans and a salad of cabbage, grapefruit, lime, poblanos, cilantro, and other stuff. We drank 8 bottles of vino, 1-1/2 bottles of tequila, half a bottle of Cointreau, 25 beers, and 2 Cokes. Al Dente and I also drank a ton of coffee the next morning. I can't rave enough about those fritters. Even if she and her better half didn't have great personalities, I'm going to start inviting phlawless to every one of my dinner parties. This was an incredible dessert. And incredible tortillas, mole, tamals, and . . . . You get the drift.