Lyle

You've just written the shortest, best directions I've read for smoking meat. Except for the dome control, and the dome itself, I'm there. That and the Brinkmann-Weber uber-hybrid. Yes, I must get a cover. Considering there seems to be a sort of a "support group" for WSM owners that may be the best for my virginal self.

See, I like the pickles on the Chick-fil-A. I even ask for extra. Watch for a package in the mail. Does the sweet tea belong with either? I think so.

The enamil on the WSM sounds very useful in the winter. Thanks again for the info. I think what I'm going to do this weekend is go to a high-end grill retailer and investigate their bullets. I'll pick one, despite my immediately found WSM bias, and report back. Then I'll look for the bargain. It's too bad on-line and catalogue shopping can't offer the same experience as that of hands-on shopping. All your comments have been very hlpful and I'll let you know soon enough what I've decided on and why I made that decision. Oh, and I need to check out that website in depth. Thanks again.

Oh, jmcgrath, I never even considered the fact than an electric would not have a variable heat source. I'd be very disappointed indeed to come home with one without a theromostat. Thanks.

Thanks all. I am, in this case, then leaning towards the Weber. I did a bit of research and found it affordable enough if I care for it, unlike I tend to for my cheap grills. One more question: I could not find any major feature differences between the WSM and some slightly less expensive varieties. I suppose I just need to get hands-on with several models. What sets the WSM apart from the other bullets?

Yes, I did a search. And I did read almost every post. But I still need help. At least in style. I've my eyes set on a bullet smoker. Not so much because I don't have the space for a side box, but I doubt I'll be smoking more than one large piece of meat at a time. It's more economic than anything. While looking through my local hardware store's sale page, I see a Brinkmann "Smoke N Grill" for half the price of the Brinkmann Electric version of what seems to be the same product. Please tell me if I'm wrong about the following conclusions. *The electric is easier to maintain. *The electric provides the same smokey flavor and can cook meat at the same pace as the wood-burning bullet. *The electric can achieve lower smoking temperatures than the wood-burning model, thusly allowing one to more effectively smoke fish. *This must be why the electric is so expensive. Well, that and the element. So, If I were to purchase a bullet, would the electric be the better choice disregarding all grilling ability of the product? Or, would I be better off just spending more and getting a side-box smoker/grill? Is there a difference in the final product between a side-box and a bullet? Eh, too many questions. But...this is probably the best place to ask. Edit: The relatively hands-off feature of the electric would I think be beneficial. Unless, of course, that adversely affects the taste of the product.

The one that sucked me in: The Mythical Ortolan. Such joy.

Also never substitiute anything for poached shallots. Obviously. And yes, Jaymes, I can discern a definite difference in dishes that contain the sauteed or raw or boiled versions of onion versus shallot. But when it's limited to their essence I have some problems.

Thanks, but you don't understand the importance of it. I was THERE. It WAS ample. It is a very pertinant point. Now back to onion nutrition food speak talk.

To further that point, in a sauce that is seived, I have much more difficulty discerning the difference between shallots and onions. In fact, if scratch cooking for just the two of us, I often choose a mild onion over shallot (especially if I have none in-house) for economic reasons.

It's just too bad the tradition of barrels of rum outside the voting booths has died.

The strangest concept I've seen (have not eaten there) is in Granbury TX; a sush and doughnuts joint housed in a vacant Dairy Queen. It reportedly got good reviews from the Hood County News. The most eclectic I've ever eaten in is the now defunct Enigma in Dallas. Nobody in the press knew who owned it, or if they did, they refused to publish that information. The restaurant prided itself on mismatched (very nice) silverware, stems, plates, chairs, tables...and everything else. The menu focused on game, much of it relatively exotic, and rumors circulated that diners weren't guaranteed to receive the order they placed. Also, it was reported that no diner was allowed to order a duplicate dish as another dining companion. This was assured by the fact that each diner received a different menu. If duplicates were ordered, one would be changed. In my lone experience dining there, all diners recieved what they ordered be it with strange garnish. A novelty that did not last.

Thank you Scott. It appears the Greenville location is still about as convenient any of them. I had no idea it was a part of a chain. I remember about once a week merrily driving by, glancing over and stating "I really need to check that place out". Never happened. But next trip to Half-Price, I'm there. Well, I've got my own carnita quest in my neck of the woods south of Royal and Marsh. I really need to post on the taqueria thread.

Is that the place on the eat side of Greenville near NW Highway? I used to live on Greenville and passed this place almost daily (if it's the same one) but I failed to stop in.

Trying to put this in a non-metric context I can understand (I'm trying, I'm trying) what is the approximate equivalent in teaspoons of 800 mg of salt? About 1/3 of a teaspoon. I could be wrong, but I don't think it's accurate to equate an amount (e.g., a tablespoon) of actual salt with the sodium measure in food. And remember, I did say "I could be wrong." Are there any Cornell Food Science majors out there?? Looking at the back of several boxes of salt, it seems that 1/4 tsp (1.5g) of table and most of my sea salt tend to yield 590mg of sodium. The only major difference is my box of Morton Kosher, which for the same volume yields 480mg of sodium. Edit: But that same volume of Morton Kosher has less mass, only 1.2g, explaining the difference. (When are we (U.S.) finally gonna go metric )

On the other side of that price spectrum, I received this email (edited) for a wine event on May 24th. ------------------------------------------------------- A Special Evening at Aurora Dear Wine Lover, On Monday, May 24th wine and food lovers will have an opportunity to enjoy a gastronomic treat that will be virtually unparalleled. Legendary and rare wines will be served in concert with some of the most breathtaking and innovative cuisine available anywhere in this country. -------------SNIP------------------ Reception Amuse-Bouche White Truffle Scented Farm Egg Custard, Maple Syrup Crème Champagne Nicolas Feuillette Palmes d_Or First Course Iranian Osetra Caviar with Lobster Avocado Chibouste Granny Smith Apple Sorbet Condrieu 2002 Lys de Volan Second Course Langoustine de Breton in Shoe String Potato Ravioli Summer Truffle Cappuccino Meursault Premier Cru _Les Charmes_ 2001 Henri Boillot (94 points Robert Parker) Third Course Artisan Foie Gras Pave Poělé, au Poivre Rose Caramelized Apple, Confiture of Fig and Elderberry Banyuls Demi Château Rieussec 1988 (93 points Robert Parker) Fourth Course Cocotte of Wild Mushrooms with Montrachet Cheese Gnocchi Red Wine Butter Sauce Échézeaux 1997 Jayer-Gilles (92 points Robert Parker) Fifth Course Champagne au Fruit de la Passion Sorbet Sixth Course Jamison Farm Grass Fed Lamb Rib and Saddle Perigord Truffle Potato and Artichoke Galette, Épice au Romain Château l_Angelus 1995 (95 points Robert Parker) Château Haut Brion 1995 (96 points Robert Parker) Seventh Course Le Sélection de Fromage de France Château Montrose 1989 (96 points Robert Parker) Eighth Course Aurora Gourmandise de Douceur Bonnezeaux Cuvée Zenith 1997 Renée Renou (97 points Robert Parker) ----------------------SNIP----------------------- ---------------------------------------------------------------------------- The cost? $385.00 Contact information for anybody who wants to attend. I've been wanting to visit for some time but will have to wait untill at least late summer as I'm saving resources for other adventures.

I thought the point of the movie was the same as the point of "fastfood nation": Make the author/film star more famous and wealthy. And I can promise you that shareholders of McDonalds couldn't care less whether the stores are selling burgers and fries or salads and water as long as they are making as large a profit as possible. I would think the margin would actually be higher for salads than burgers, but I could be wrong.

Except for long futures on a good chunk of change and priceless recognition in the film industry. Edit: And there's nothing wrong with that.

Not sure why you put the word article in quotes as it is by every definition an article. Yes I wrestled whether to post it or not due to the fact that a few bits are political in nature. However the crux is that one can now consistantly eat a balanced and nutritious diet at McDonalds, and most everywhere else, if one chooses. Along those same lines, one can gain massive amounts of weight at McDonalds, and most everywhere else, if one so chooses. Edit: Spurlock used a method to gain weight and got the results he was after.

Soso Waley dines at McDonald's for a month, slams Spurlock's method, and LOSES weight. Andrew Stuttaford, the article's author, points out what went wrong with Spurlock. http://www.nationalreview.com/stuttaford/s...00404290832.asp

How about we avoid the Church's. It's underseasoned, hardly flaky, in fact nearly rubbery, and their sides suck (I try to avoid that word, but in this case it's appropriate). Their only virtue is the jalapeno they serve with every meal. That and the great virtue of serving fried chicken. Am I the only one who enjoys pickled peppers with fried chicken? Oh, Poppeye's. Yep, it's salty, but it's a hell of alot better than the Church's alternative. I am withdrawing what I said about Church's chicken. I was confusing it with a local chain, Brother's. I do still believe both serve peppers with their chicken, but I haven't eaten at Church's in about five years and that was at an off hour.

How about we avoid the Church's. It's underseasoned, hardly flaky, in fact nearly rubbery, and their sides suck (I try to avoid that word, but in this case it's appropriate). Their only virtue is the jalapeno they serve with every meal. That and the great virtue of serving fried chicken. Am I the only one who enjoys pickled peppers with fried chicken? Oh, Poppeye's. Yep, it's salty, but it's a hell of alot better than the Church's alternative.

Update. No luck. Separation galore.

Are you been serious, or were you commenting that you were surprised that you had to pay to cook your own food. The ingrediants still cost money, and so does the equipment you are using. As does the electricity and the roof over your head that they are allowing you to benifit from. And the broth is a bit of a production to produce. It would take a bit (not that much) of time at home to produce, not unlike many other recipes I order in restaurants. Shabu shabu makes much more sense to me than the new(er) influx of steak places where one sizzles one's own gristle. Those are less attractive than a salad bar. And they make less sense.

"What are you doing, shots of sandwich spread now?" Um, yeah, aren't you?