Al_Dente

I'd love to go. I'm assuming we're talking sometime in the coming week... if so can we make it Monday? My crazy work schedule thanks you. Alternatively, if we do New Big Wong at 2 a.m., I could go this Saturday and then walk to work from there! I didn't have a date in mind yet. I was just throwing it out there. But Monday could work for me. However, with this additional input about Dungeness Crab (plus you can't beat the name), I might have to try NBW instead. 2 a.m. would be a little tough for me as I'm getting on in years. So, Eat First or the Wong?

Eh, I've eaten there probably 40 times over the last 6 years, and the food has slid WAAAAAAY downhill. It's probably laying underneath a huge menu.

Okay, I didn't get around to the review. Been outta town and too damn busy. Suffice it to say, Stoney's was all it was cracked up to be. So on to the next victim. I was reading Tom's new dining guide and I realized I've yet to have a great Chinese dining experience in DC. This is due in large part to my reluctance to order from the "Chinese" menu. I'll give anything a whirl once, but I find myself with unadventurous eaters most of the time. So how bout Eat First? We could make friends with our server, get the full story on the menu, and try anything. On a whim... Al

Good point. My local watering hole, Southside 815, made it to the guide with one star. It's just a great place for a tasty meal-- ain't no fine dining experience. It's striving to be exactly what it is. It seems to me, making it to the "guide" is it's own reward. There's no shame in being a one star restaurant when they're not pretending to be anything else.

How bout a whole theme-- rice stuffed potatoes wrapped in pastry?

Beethoven was a great composer. Prove it. Easy. Just put the decomposed composer through a mass in C major spectrometer.

mr. clip might want to brush up on his marketing. i didn't read that as a joke, and i'm pretty sure others didn't either. errrr... i don't get it...

Sheesh, sounds like it must weigh 80 lbs.

I've said it before, but I'll say it again. GIGANTIC menus. I don't mean a menu with a lot of items, I mean in terms of square footage. I've sat at a two top holding a 2 foot high menu unable to even see my dining companion, and then once I've decided on what I'll have, wondered where I should put the damn thing. What gives?

oh varmint-if you knew al dente like i know al dente- he must have doubled up his meds for the weekend! errr....

Good idea. However, I will not be spatchcocking the cat-turd bartender woman.

I'll advise my friend to brine it in a bathtub and, once finished, have six men carry it, pallbearer-like, to the grill on a stretcher.

After rubbing up against everyone at every pass, those of us that weren't already "friendly" were practically family Thanks, Katie. I couldn't figure out a way to say that, but you got it perfectly. And y'all know how we treat family down here in the South!!! I think I hear that banjo twang starting... I'm still on a bit of a vacation after having attended the bbq of the century. So I'll be brief so I can head out to the beach for some more fishin in between raindrops. I had a blast at the pig pickin. Great bunch of folks and some spectacular food. I think what amazed me the most was having so much talent working on so many great dishes in an atmosphere of teamwork and conviviality. We truly had some artists putting everything together. Having too many cooks most certainly did not spoil the soup. Sincere thanks to Varmint and Dr Mrs Varmint for their warmth and hospitality. I regret not making it on Sunday-- I had to spend some time with my mother and then hit the road for Corolla NC. I hope to get to see you all again soon. I know I have trips to Chicago and NYC in my future, so I'll be looking those folks up. And given that I have family near Raleigh, I know I'll be back soon. Thanks again everyone, Mike (or Al Dente to Betty )

A friend of mine wants to give a good spice rubbing to his Thanksgiving turkey this year. He then plans to grill it on the Weber. I mentioned how I like spatchcocking a chicken to really get to the inside with any marinade or rub I might use. So the question is, can one successfully spatchcock (spatchturk?) and then grill a turkey?

My 6 days off begins! How's that pig doing? I should arrive at Varmint's by 6 or 7pm tomorrow. How many will be around tomorrow night? Perhaps I could pick up a few bottles of Chimay (if you're a fan like me)?

The eagle has landed!

I'd love to try this out. But, even though I live in Old Town, I hate driving over that way. Is it worth it?

New bottles? We only drink old bottles. If you had something like this, you can burst in any time you want. My previous post was badly stated. I suppose I've had too many new bottles this evening. Chalk it up to being to anxious about having a few days off (see bluefish thread). Keep in mind I only have 500 bottles to work with.

I must agree. Isn't there some danger of a plasticky taste coming through with all that salt? Perhaps I'm just being over-cautious. Amyway, my nipples expode with delight thinking about this pig!

I was thinking (i know, dangerous). There should be a ritual for the placing of the piggy upon the grates. How can we handle this? There should be some sort of chanting, some kind of sacrifice, a slice of bacon for each supplicant...

How are those new bottles going over with the teaming masses? They were super tasty.... I would only burst into the kitchen after hours....

I didn't think bondo and chicken wire would hold up to that kind of impact.

This may be the most bizarre sentence I've ever read. Dude, you're in college. Keep a couple of coeds under there, or at least a bag of weed!

I'm sorry to hear about how your mom is doing. I think her son has a lot of fans here, and for those of us who haven't met you, we hope to get another chance soon. Best Regards, Mike

I'm going to Varmint's pig picking in Raleigh this weekend. I'm lobbying hard to have all the pulled pork passed through the wine clip. I figure we can cook the entire pig in about 20 mins in a massive microwave, but it will taste as though it's been slow cooked for 18 hours.