Random Alias

Teuscher Champagne Truffles. In some ways I guess it's a good thing I can't buy them locally anymore.

Glisten Really will clean your dishwasher. When we moved into our first house the dishwasher was covered with a nice even coat of brown nastiness --I guess deposits from the water. Tried everything on it, but only success was lots of elbow grease. Unfortunately dishwashers have lots of nooks and crannies that you just can't scrub, so even after hours of work it still pretty much looked like crap. Month of two later noticed this product, bought it, put it in the dishwasher and ran it, clean as new. Lived in that house for 2.5 years, dishwasher never got grimy again after that single cleaning.

Chick-Fil-A sandwich And a second mention for Hardee's Thickburgers (I belive Hardee's are know as Carl's Jr. out West).

I ate there when I was a kid some twenty year ago. Garlic crabs, mallets, and newspaper covered tables. Very messy, very loud. I loved that place or at least I did when I was 10. :)

I can probably make something. Let me know what and I'll tell you for certain. Also can provide transportation and/or pick stuff up. I have lots of free time (i.e. no job) and don't mind driving around.

Orignally spelled "Chaseburg" and it's in Wisconsin.

http://www.johnnycash.com/songclips/ringoffire.mov The song even has a Mexican horn section which would seem appropriate to the topic at hand.

Another vote for The Angus Barn. They have a website if you want to see what you're getting into: http://www.angusbarn.com More pictures here: http://www.sigl.ch/events/ibm/residency/raleigh0601/day12/

I have the attachment for our Kitchen Aid mixer. We got it just so we could have medium rare burgers without worry, the whole Mad Cow thing is just a bonus --if you can call it that. Made a nice carrot cake with it one as well.

You've always been able to custom order a variety of colors --including black and white. Get yer custom colors here .

Had the same problem with MCI. I asked MCI to put me on their 'Do Not Call List' about 4 times, but weeks after the first request I was still getting multiple calls per week from them trying to get me to switch to 'The Neighborhood'. So I canceled my long distance service with them --and MCI won't make it easy for you to do this so just call your local provider and have them cancel it. I've gotten one call from MCI since the cancellation went through. They wanted me to come back (and join 'The Neighborhood' of course). I told the person calling that I canceled my service exactly because of calls like this in the first place and then pointed out that she was breaking the law by calling me as I had explicitly told MCI not to. She seemed to take it personally and hung up on me. MCI sucks. I now use my cell for long distance and 10-10 numbers if necessary. ---------- I don't answer the phone during dinner, or any other time I don't feel like being disturbed. Also won't answer the door if I don't feel like it. I find it amazing the number of people who think a ringing phone or doorbell must be answered. I felt that way for the longest time too --it was how I was raised. Last Thanksgiving I visited my dad and as he's older, I decided I'd make Thanksgiving dinner for everyone. Literally just as food was being put on the table the phone rang and although I made it pretty clear that I felt we should simply ignore it, my dad had to answer the phone. Amazing that the effort required to cook dinner doesn't trump the effort to dial a phone.

Found out that their barbecue is cooked over gas (at their Durham location).

If it makes you feel any better The Olive Garden near Seattle is just as crowded as The Olive Garden here in Raleigh. And although built after I left, I'm sure P.F. Changs does a thriving business in Seattle as well. I knew plenty of people back in Seattle who thought the best pizza came from Pizza Hut, the best burgers came from McDonald's, and the best meal was a nice expensive steak cooked well done. Your mistake is in thinking that the 'average American' doesn't exist in bigger, more sophisticated cities. It's not that the South is full of food morons, but rather that smaller cities lack the higher concentration of the type of people who will try something 'different' for dinner.

According to my wife the supersition is that for every black eye pea you eat on New Years day, you get one day of good luck that year. Makes me wonder how large a serving 365 black eyed peas is

No I don't. Sign says "Pit Cooked", but that could mean just about anything. I also don't think they cook their barbecue at this site, but rather at their Durham store. Unless you're a diehard barbecue fan I wouldn't make a special trip, but it's nice for those of us in the area...and you could always give it a try if you're visiting Total Wine or something else in Brier Creek. They have a website and some reviews for their Durham site - menu is the same. Lewis BBQ CitySearch Independent Weekly

Picked up a pint of barbecue ($7.50) and half-pint of green beans ($1.50) the other day. Was pretty good. Decent flavor, but needed a bit more fat mixed in. One thing that was kind of odd is that the barbecue was 'wet', I guess this was the vinegar based sauce, but the amount of liquid did not match to the vinegar flavor, so I'm not sure what that was all about. Come to think of it, that could have been the reason it seemed like it needed more fat. Liked the green beans --didn't tasted like they were from a can. They're supposed to have pretty good fried chicken and fish as well, but that'll have to wait for another night. Located right off of 70 (a.k.a. Genwood) on Lumley right before I-540. Take the exit for the Angus barn.

Was okay, in regards to garlic, lemon, and oregano they seemed to suffer a bit from the 'if a little is good, a lot is better, and even more is best of all' syndrome. I'd stick to the simpler (and cheaper) items - making a meal of appetizers is probably a good bet.

I would put the food at Fins up against anything Durham, Chapel Hill, Charlotte, Atlanta, or even Seattle has to offer. Fins might not always win, but they wouldn't always lose either. Just got back from eating there and it was as good as ever. I think that the writer put too much empahsis on nationaly known, it's not like a write up in the Washington Post or New York Times makes your food taste any better. On the other hand, Irregardless Cafe? Wouldn't go back. Wouldn't take someone from out of town there. I only ate their once, but the fish was way overcooked and the potatoes tasted like someone detonated a salt bomb in them, and I believe the explosion must have injured are server because she was seldom seen. btw...a big family of 6 were at Fins dressed in resplendent jeans, shorts, (tight fitting) t-shirts, and even flip flops. I like casual dining as much as the next guy, but....(sigh). btw2...Fins has a new menu as of this week.

"You can't name a single thing that Raleigh has the best of." Raleigh has the best skeleton of Acrocanthosaurus atokensis. ....but that's still not enough reason to visit.

No, no desserts. We got take out, so it probably wouldn't have traveled all that well. Someday we'll actually eat there and I'll make sure to at least try and save room for dessert. As to cooking over wood, I was referring to just the Triangle. I hadn't heard the Q-Shack used wood, but it was still on my list of places to try. I did check and according to a couple of people, Lewis Barbecue does cook over real wood as well. So that's at least 4 places in the Triangle now (and Lewis Barbecue is opening up another place near the airport). That there are still that many people who will take the time necessary to avoid using gas or electric is amazing. Which isn't to say that guarantees great barbecue, but that much effort probably means at least it won't be bad. I have had excellent barbecue cooked over gas and electric as well - someday I'd like to taste them all side by side just to see how much difference there is.

Tried Allen & Son for the first time this weekend. Excellent flavor, probably best I've had. Coarsely chopped with lots of big chunks of pork, a good bit of brown, but ultimately too much fat for my tastes. You will come across the occasional chunk of fat, but other than that it's one of those things that you mostly don't notice until you've eaten too much. I still like Murray's out on Old Poole Rd. best, but Allen & Son is definitely worth a trip. Murray's has a good bit less fat, is chopped slightly finer, and doesn't have as much smoke flavor. Both places cook over wood. I think they may be the only 2 places left...or perhaps Lewis Barbecue still uses wood as well? For anyone visiting don't confuse Murray's with Don Murray's on Capitol. Didn't like them at all. Not much flavor, way too much fat. If you're looking for Murray's, this is the place you want. http://www.hollyeats.com/MurraysBBQ.htm Hmmm...I think I'm going to go finish off those leftovers. I bought 2 lbs you know.

You are kidding, right? I might add that it's not the only thing he's opinionated about. There are a lot of usenet vets about the place.... regards, trillium Thanks for noticing... I think... I try to not have opinions about things that interest me, but they keep on coming up anyway. Maybe I'm addicted to having opinions. Oh well... it's interesting to note that, until I got rid of that AOL account, I used to get email on a regular basis from people who had read those rec.food.equipment discussions. I had always wondered if that person was on this board as well. If you wonder why you got mail, simply search the web for Sitram, it's mostly pointless. Even this board has nothing more than a mention or two. A bit on Epinion, and then a whole lot of advertising and not much else. Heh, I probably would have sent you an email, but you said pretty much everything you had to say in your posts, so I didn't really see the point.

You are kidding, right? I might add that it's not the only thing he's opinionated about. There are a lot of usenet vets about the place.... regards, trillium Kidding about what? I specifically said, "Don't know who the guy is, don't even know if he knows what he's talking about", thus leaving it up to whoever clicks the link to decide if he was worth listening to. I merely filtered the search on his name because just about any discussion of length concerning Sitram includes him as a participant. As all links on that page lead to a discussion, it's just as easily to read the replies of those who disagree with him and choose your side, or choose no side at all. ...and hey, congratulations on being a Usenet Vet!

Try this link for some discussions about Sitram, All-Clad, Paderno etc. The link leads to some old dicussions on Usenet's rec.food.equipment group. I've been looking at cookware for awhile now, and these have been the most through discussions concerning Sitram that I've come across. It's amazing how much information there isn't on this subject. Don't know who the guy is, don't even know if he knows what he's talking about, but if nothing else he's very opinonated about his cookware.