=Mark

I've noticed this more with veggies as a side dish. It's fine if I'm having a salad for the veggies to be crunchy, but in the last 15 or so years the fad seems to have held that warmed, but not actually cooked veggies are preferred. As for pork, it seems the percieved view in the industry for leaner cuts has resulted in pork so lean that if cooked anything past medium rare turn into leather. A secondary consequence is the industry practice of injecting most cuts of pork with brine to counteract the results of the super-lean cuts.

I remember back in the day my buddy and I knew where the biggest, richest most lucious wild strawberry patch was located. It was so prolific you could not sit or kneel without getting stained with the juice. We would twist up a couple doobs and head off to said berry patch with a couple of low slung aluminum folding beach chairs. Talk about paradise on a late spring day! Warm sunny buzz with unlimited grazing on wild strawberies, taking care of munchies and dry mouth at the same time!

In Memphis the airport features an outlet of one of their local places, Interstate BBQ.

There is a lot of BBQ info that has been compiled into the Smoke Ring BBQ FAQ including comprehensive info on various types of smokers.

I've found this in general with spicy foods that I've eaten for a long time. The radishes we grew when I was a kid seemed way hotter than the ones I get today. The "Fiery Garlic Shrimp" that made me sweat at the local Mexican place 15 years ago seems pretty benign now, and I've asked the owner about it and was assured the recipe is the same. Spicy dishes in Chinese places suffer the same effect. I can only assume that we just become less sensitive to the spiciness of foods as we get older, especially if we tend to gravitate towards spicy dishes. Not that I would choose spicy stuff...

We ate there and had a great Skirt Steak. Burgers looked excellent too.

As the anticipated epidemic of human variant Creutzfeldt-Jakob Disease has not materialized, it seems evident that the consumption of beef contaminated by Mad Cow may not be a risk factor. As was reported at the beginning of this episode, there should be tens of thousands of individuals infected with CJD, not the current 150 or so. At worst, it would seem that some sort of genetic sensitivity to the prions is required if one is going to be susceptible. The connection between Mad Cow and Creutzfeldt-Jakob Disease may need to be re-evaluated. Oh, and I still eat US beef.

Go check out Varmint's new kitchen!

Will be headed down to Ft. Myers this weekend and was wondering if there were any places worth checking out. Prefer small ethnic or family run places.

Occidental Grill?

Address? Pnone #? Are they BYO? Thanks for the info. ← Bamboo Leaf is at 724 Main St. in Bradley Beach. Phone # 732 774-1661. BYO So when will the "Master List" of NJ Thai Restaurants be published? ← =Mark--Do you have any free time? It's your project ! Thanks. ← Might be hard as this thread is almost 3 years old, places come and go...

Dan Gill is a rancher in the tidewater area of Virginia. He's a regular jack of all trades and a master of just about all of them. He's got a lot of information on Smoking and Curing Meats.

Address? Pnone #? Are they BYO? Thanks for the info. ← Bamboo Leaf is at 724 Main St. in Bradley Beach. Phone # 732 774-1661. BYO So when will the "Master List" of NJ Thai Restaurants be published?

Assuming you are only going to dine at this establishment once.

Actually those appear to be Snow Crab clusters, King Crab's white trash cousins...

All of the Asian places near me in NJ have chopsticks available on request, only one place (Vietnamese) puts them out on the tables standard place setting. I feel they should be provided based on the menu...

I figure it makes more sense to stand next to a blazing grill or smoker in January than in July...

April Bloomfield at Spotted Pig Zarela Martinez at Zarela

When eating lunch out with friends or family and the main topic of discussion is making plans for dinner...

Agree with the Parsons and Wolke recommendations. Alton Browns I'm Just Here for the Food is also a great source of kitchen science.

Is there still a Lebanese place on South Street?

How NOT to Garnish the Perfect Burger

1/3 pound ground chuck with at least 15% fat, pressed into a pattie with slight indentation in center (so it cooks evenly), grilled over coals until medium. Served on a toasted sesame seed bun with a slice of onion, a splash of worcestershire sauce and a dollop of Hienz Catsup (Unless you make your own). Serve with a chilled Pilsner Urquell. Thick sliced, batter dipped onion rings on the side.

Of course given what they do to hotdogs and pizza, I'm not sure Chicago should be the arbiter of which ingredients belong in any specific cuisine...

Margarita at Los Dos Molinos, 119 E. 18th. You can stand at the bar...