Al_Dente

Well, the first step is admitting you have a problem. Outta curiosity, how do you like your steak cooked?

Jenny-- you've shattered all my illusions of you Gotta work on that seafood aversion. You've never had halibut? Rockfish? Lobster? Salmon? Tuna? Say it isn't so!

As a single guy, I find ingredients last weeks, sometimes months! I have a head of lettuce that has been in my fridge since November.

Thanks Bill-- when I win, I'll getcha something nice.

Some pics of the big event... Puttin on the spitz: Starting to cook: I couldn't wait to take a bite: Clamped to the spit: Not just another pretty face: Next up, goat: Stitching it closed: Thanks for a great dinner David!

you and me both, brother. i'm still uncomfortably full and it's been a couple hours. Post Potle Bloat

"Nee-Man" is exactly how I pronounce it as well. If it's something else, I'd like to hear otherwise so I don't sound like an arse since I'm championing it all the time to friends. R. Jason Coulston I'm pretty sure Niman has a long I.

Miss North Cackalacky if she's available. You know we've got 2 right? Didn't know that. Cool-- bonus! That's from a year ago. There currently is only one Miss NC, the one in Al's avatar. Oh damn...sorry. I must have have totally missed this years pagent. I guess I don't keep up with Miss North Carolina unless it's full of scandal. I'm just a bad North Carolinian! Damn, only one? That ain't enough woman for me!

Miss North Cackalacky if she's available. You know we've got 2 right? Didn't know that. Cool-- bonus!

Miss North Cackalacky if she's available.

I suppose not. Will Miss NC be there again? She doesn't return my calls.

Article on the founder of Chipotle: Steve Ells

I dig the barbacoa. The cilantro lime rice is good too. Good fresh ingredients and a burrito as big as your head-- okay in my book.

"Researchers at Harvard Medical School injected 71 golden Syrian hamsters, who by nature have an unusual craving for alcohol, with daidzin, kudzu's active ingredient." Huh. Who knew?

Do the cheeks grow back? I'd imagine it would be hard for them to chew without food coming out of the sides of their faces. I'm gonna try to make it too, though I won't know until a little closer to the date if I can make it.

Linden is pretty tasty. Plus if you're over in that direction you can stop in Flint Hill and go to the Griffin Tavern for a Boddington's and a Ploughman's Lunch. I third the Prince Michel thumbs down.

I really enjoy heading out to the vineyards in VA. While the wine isn't stellar (usually) by any means, I've always had a good time just driving through the countryside and dropping by for tastings and checking out the local color. It's always an adventure. This site lists all the vineyards by region. Here is the Central region with Charlottesville: Virginia Wines One of my favorites, and not far from Syria if I recall correctly, is: Christensen Ridge The Cab Franc and Viognier were both well made. Another would be: Veritas Even if the wine wasn't good, and it IS good, the setting is beautiful and worth a stop to take in the scenery. Again, well made Viognier including a late harvest version. Their Merlot was surprisingly good too.

ah slivovitz... it can do a number on your head if you aren't careful. did they have any burek or cevapcici? guess i'm going to have to do some this weekend No burek. I'm not sure what cevapcici is-- can you elaborate? They did serve some great bacon, eggs fried in the fat, a sort of polenta like dish, and an excellent kind of casserole with cheese and phyllo. I suppose that was a bit like a giant burek.

I went to a Serbian Christmas celebration last night at a co-workers house. We roasted a whole pig and a goat too! Had a bit too much Serbian Plum Liquor Here is the thread: http://forums.egullet.org/index.php?showtopic=31264 We may post some pics later.

Send Tony Soprano over there to straighten them out.

Great story. Brings back my memories of fishing with my grandfather in upstate NY. Hours of boredom in a rowboat, and of course it can't really be fishing unless you get up at 5am. But for some reason, the older I get, the more I like to fish.

Bozic was the guy who needed the lard. He said last night that he just used a ton of butter instead. The pig was deelish. Had a bit too much Serbian Plum Liquor though. I'd like to go along to the Depot with you sometime. I should stop by your restaurant soon (it's been too long) and I'll be sure to ask you about it. Thanks!

I'm off to the Serbian Christmas Festivities at Bozic's. Hopefully he'll post some pics.

Thank you. I was just being a smart ass after your "against my better judgement" comment.