=Mark

I like the Orange Carrot.

I've already ranted about those dreadful little bins on previous threads so I'll opt not to subject you to it again. It wasn't pretty.

According to Johnathan, he was given the nickname "Curdnerd" by a sommelier friend of his that went by the moniker "Corkdork."

Lobster Rolls

Just because the UK Vegetarian Society presents a definition doesn't make it accurate either. Nor does it mean anybody has ever heard of the UK Vegetarian Society, nor does it mean anybody should be presumed to be familiar with that organization's rules. For example, like it or not, the term "pesce-vegetarian" is well accepted by millions of people around the world, not just by a few idiosyncratic self-labelers. I'm a bovo/porco-vegetarian. I like to eat beef and pork with my vegetables.

The radio layer was interfering with my car stereo.

Somebody noted that the rainbow jello mold was actually in the correct rendition of a rainbow, from violet to red. There might have been ultraviolet & infrared layers, but since these fall outside the realm of human vision they could not be seen...

The portabellas are embarassingly easy. The marinade was a large bottle of Ken's 3 Cheese Italian dressing (the Caesar is good too), buzzed up in a food processor with as much canned Chipotles in Adobo as you want. The ratio I used was a 6 oz can of chipotles to one large bottle of dressing. When serving to known chileheads, I'll double the amount of chipotles. For those who disdain the use of prepared foods, feel free to fashion your own dressing. Heck, grow, smoke and can your own chipotles... I've also developed a Caribbean version of this marinade that uses coconut milk, ginger and scotch bonnets. Any of these marinades also do wonders for skewared grilled shrimp.

I've learned from attending these types of functions that you should not try to make enough to feed everyone. If there will be 80 people at a potluck, and everyone makes enough food for 80 people, you'll end up with enough food to feed like 400 folks. Remember that most people will want to try as many different things as possible, and as a result will take much smaller portions than at a regular meal. Even doing this I think I tasted less than half the dishes...

Was talking to tommy about the Carolina Mustard BBQ Sauce and comparing notes on how it often differs from batch to batch when I mentioned the Scaling function on the eGullet Recipe site and was surprised to learn he was not aware of it. This is a great function that I've often found useful. If you go into any of the recipes on this site, and scroll down to the bottom there is a button called "Scale." When you click on the button it brings up a little text box that lets you multiply or divide the recipe. To make 4 times what the original recipe calls for, enter "4." For half the recipe enter "1/2." Tres cool! Toss the calculator and proceed to cook!

Everyything worked out great! The food, the people, the animals (Excepting for the post Pickin' dog fight) and the weather. The only real complaint I had was that it was too dang short! We need to start like 6am next time. We can pitch in and help milk the cows...

Good, maybe I can use it to grill my shrooms? =M

An article in Foodservice Industry News describes how a patron at a Vegetarian restaurant was asked to leave after trying to feed her 11 month old with a jar of baby food that contained chicken.

I'll be bringing 2 tables and 3 folding chairs.

Varmint, I'm planning on bringing a Grilled Chicken & Pasta Salad with Cashews and a Saffron Dressing that I stole from my Bro. Made it for a recent eG potluck and even "Pasta Salad Hatin'" SuzanneF was impressed.

Bah! I thought we were a bunch of tight asses...

I never understood the deal with toilet paper. Do people actually shit more during heavy weather? I can never get the image of folks fighting over time on the crapper where they chug cartons of milk and load the bowl with storm induced logs...

Article in today's Times about the state of barbecue in the city. Comments? I've not been to any of these places as I do it better at home!

Actually it looks as if Varmint will be on the western side of the circulation. Given the current track I'd say the DC area will be hit worse than central NC or Virginia. I'd say some of the worst potential for problems might be east central Pa. which got 6 to 8 inches of rain last weekend. Another foot of rain in a short time would be bad news there.

Seems like the media has cranked this up to full blown "Storm Of The Century We're All Gonna Die Horrible Deaths Huddle In The Cellar While The House Blows Away" hysteria mode. Hardware, grocery and liquor stores must be eating this stuff up. Probably won't be able to find a generator stocked, but I'll bet you could get a great deal on a snowblower for the next Storm Of The Century this winter...

I like my hand fashioned German Puma lockblade...

The tommy tested and approved South Carolina Mustard Barbecue Sauce. Will be preparing this for the NJ Pig Pickin' this weekend...

Love the show! Tickles the food geek in me. What I want to know is if they can market DVDs of his series, do they plan on doing the same with Cook's Tour?

Like the comment about parking the SUVs, no doubt someone will object to parking theirs on more challenging terrain. Ever notice someone driving one of those behemoths with their own zip code in a parking lot, purchased after seeing commercials of them negotiating glaciers and boulder fields, and they slow down to like a quarter mile an hour to carefully negotiate over a speed bump? What's with that?

The first pork butt christening my Weber Smokey Mountain.