Al_Dente

Crap! So now I have to make myself presentable? While shoving a burger down my throat? You should be as presentable as me: http://www.stonesthrow.com/photos/pbwolf/p...pbwolf_bike.jpg

Sounds like the makings for a sort of fish version of turducken! Thanks for the ideas. Bicycle Lee-- Tunisian Fish Stew sounds intriguing. Sure, I'd love the recipe.

Good point. I'll let my buddy man the rods, and I'll try to make quick work with the knife. But what do you mean by "bleed"? Do you mean that I should just run my thumb down the middle of the backbone after I gut them, or is there some special method? Hopefully it won't be ME that's bleeding after I try to clean them quickly. Al Dente: The Bleeding of Fish the size of Bluefish, is done after you've gutted and gilled the fish. Then you wash it, also running with your finger or point of knife to remove the blood line on the inside of the fish. On larger Fish such as Halibut, or Salmon you also try to Flush the water thru the carcass via the bone frame, after removing head. The best retail example are the premium, cleaned, gutted and bleed fish sold under the, "Bruce Gore", Brand on the west coast. Irwin Gotcha. Will do. So fast they'll still be squirming.

I'm a DC eGulleteer, but I'd sure like to join this club. How much are the dues? When do I get to learn the secret handshake? Any hot single babes searching for the perfect burger? Hehehehe. Actually, some good friends of mine now have an apt in NYC. I think I'll be up there on a semi-regular basis. I'd sure like to come along if your night out coincides. By the way, freshly ground makes all the difference, and the meat has to be GENTLY formed into a patty-- just enough to hold it together.

Good point. I'll let my buddy man the rods, and I'll try to make quick work with the knife. But what do you mean by "bleed"? Do you mean that I should just run my thumb down the middle of the backbone after I gut them, or is there some special method? Hopefully it won't be ME that's bleeding after I try to clean them quickly.

Unfortunately, I think the house just has your standard issue gas grill. But, I'd certainly give that a whirl sometime.

I'm heading down to the outer banks of North Carolina after the much anticipated pig pickin in Raleigh. I plan to sit on the beach all day and fish. Given the time of the year, the blues ought to be running. Any good recipes? I love me a nice piece of fish, but the blues are really oily and fishy. I've had a couple of dishes that managed to overcome this and be quite tasty. What can I make in case of a bountiful catch?

Note to self... must try this! Thanks for the idears!

I love em. Don't eat them that often, and I like it plain and simple. Baked with s&p and plenty of butter. No marshmallows please.

I just assumed everyone in North Cackalacky knew where the Varmint residence was. Couldn't you just ask anyone on the street? Isn't it like asking for directions to Graceland when in Memphis?

How ya doing for tables & chairs? I've got a few of each. I'm renting tables and chairs for 60. I'd love it if we get more. Thanks. Anything you want to throw on the smoker/cooker? We need to have something spicy, don't we??? Yes, something spicy. Will this be the same cooker thing the pig will be on? Or can the temp be upped? How bout dry rubbed wings? I have a good recipe somewhere... though I've never made it for 100 people, or whatever the latest count is.

What would Rush do? He probably wouldn't mind the rounding off. He doesn't want any pennies since they're a different color than other US coins. Plus, it has Lincoln on it.

As long as pennies are legal currency, you charge EXACTLY. Do you think rounding off would fly in other business transactions? Has anyone ever seen this in a retail environment?

You could report them to the Visa Mastercard associations. They could yank his merchant account. It's a small matter, but on priciple I think it's BS.

Whatever you decide, don't get a glass cutting board. Glass boards destroy knives, wood or plastic are your only real options. I was thinking that if I went the stove route, I'd get a large glass one to cover the burners, but use a wood one on top of that. There is a good bit of heat from the pilot light, so I didn't want to put wood directly on it. Yeah, I hate to see folks use glass boards with good knives.

Well there are only 20 of us living in this studio. Despite the condition of my kitchen, the rest of the place is quite luxurious. For instance, I recently upgraded our bathroom to TWO buckets. One for our monthly bath, and one for... well, you know, bodily functions. We used to have to use the same one.

I'm definitely an anal retentive, mis en place, wash as you go, type of cook so I do this whenever possible. I'm now conflicted on the cutting board thing. Sink or stove... I'll have to experiment. Hopleaf-- don't think I can move that fridge. If I turned around and took a picture of the closet, you'd see why. But that view would only be more embarrissing than showing that bottle of mediocre wine in my kitchen picture. I swear, a friend brought it over. Wow, I didn't think I'd get so many quick responses. Thanks folks!

I'd like to be there for dinner Friday and to watch and learn on the pig preppin and VD stewin. I'd be happy to be a gopher, or prepper, or stirrer, or whatever ya'll (see I'm practicing already) need. No job too small. My specialties are in my signature line.

Deep fried catfish filets? Chicken wings? Oooh, FRIED PICKLES! Those will be the LAST things to hit the oil, I can assure you. Deep fried pickles are so 1998. Denied... I just thought we could have a replica of a Hooters franchise somewhere at the event.

Deep fried catfish filets? Chicken wings? Oooh, FRIED PICKLES!

Pressure? Pressure? I laugh in the face of pressure. I fart in pressure's general direction. I wave my private parts at pressure. Yes, just a bit. You da man!

Thanks for all the great input. The idea of getting a cutting board the size of my stove top could really help. I do have a good size dining room table in the other room, and I do use it. It's just tough doing prep work at bottom of my rib cage level. The points about "if you can make it there, you can make it anywhere" are well taken. It helps to keep that in mind. I'd liven it up if I could, but I'm renting. I know I could do a few things to it, but I guess I always think I'll be out of here in a few months anyway, though that never seems to happen. John W-- I'll look into that EuroCave. Maybe I'll move into a 14' camper like Nick suggests-- eating a steady diet of government cheese, down by the RIVER! Thanks again for all the suggestions!

Varmint-- feelin the pressure yet?

There is a place here in Old Town Alexandria VA that gave part ownership to its bartenders after they had been there for 3 or 4 years. When I first moved here, I dropped in because I had heard it was one of the few "locals" bars to hang out in-- Old Town is often innundated with tourists. I think the ownership angle really made those guys aim to please. After a couple of visits, they knew what beer you liked, what cocktail you might opt for, knew you liked clams and would tell you (correctly) when they were the freshest. Drinks were often on the house for regulars. They shook your hand and wanted to know the names of any friends you brought. It was a great little homey neighborhood joint. For the past year or so it seems the old guys moved on. It hasn't been the same since. It still has a little of its old charm, but it's rapidly becoming just any old place. The search continues...

I'm looking at doing this. Corners are at a premium in my little apt though. I may be able to swing it. It would definitely help. Plus I can have a bit of a wine rack underneath for my 500 bottle collection.