Random thing you love right now that doesn't deserve its own thread

Flight of the Conchords. I don't know why, but it's like a comfort food for TV.

merphle wrote:
doubtingthomas396 wrote:

(To be fair, there's a tremendous BBQ joint in Burlington, which happens to be run by a fellow from TN. Coincidence?)

Which BBQ joint is this? My parents live in Lexington -- I'm up that way with my family pretty much every Sunday to visit.

Lester's. I recommend the ribs and the pulled pork.

It's the best BBQ you'll find in a state full of people who don't know the difference between a BBQ and a grill. (Every time I hear someone talk about "barbecuing" some kind of fish I want to scream.)

If you're ever in Woburn, which is right near Lexington, I also recommend The Restaurant. Old school cafeteria dining with plates the size of truck tires, and dinner rolls that look like footballs. Order a plate of spaghetti and meatballs, eat what you can at the place, wrap up the left overs and have lunch for a week.

Also, if you happen across a Liberty Bell, get yourself a beef basket (Roast beef sandwich, fries and your choice of chicken fingers or battered shrimp.) Kelly's roast beef is wildly overrated-- at least that's the opinion of this old boy from Buffalo who's tasted the ambrosia of Anderson's.

Wow, that place is in MA? That's awesome.

As for Grilling vs BBQ, Grills are charcoal based. BBQ is smoking.

Crouton wrote:

Flight of the Conchords. I don't know why, but it's like a comfort food for TV.

Indeed.

My two favorites:

Hiphopopotamus vs. Rhymenoceros

Think About It

Hopefully the bourbon lovers are still checking this thread

I found a local shop that seems to have a pretty good bourbon selection. Does anyone have a minute to flick through and find something for me that'd be better than Maker's without breaking the bank? They have Knob Creek for about $95, but something cheaper than that would be good if possible. Here's the link:

https://www.nicks.com.au/SearchResul...

pneuman wrote:

Hopefully the bourbon lovers are still checking this thread

I found a local shop that seems to have a pretty good bourbon selection. Does anyone have a minute to flick through and find something for me that'd be better than Maker's without breaking the bank? They have Knob Creek for about $95, but something cheaper than that would be good if possible. Here's the link:

https://www.nicks.com.au/SearchResul...

I don't have time to thoroughly peruse, but for a change of pace consider Wild Turkey Rare Breed (about the same $ as Makers).

Cheaper, try a bottle of Jim Beam Black. It's not awesome stuff, but it's very drinkable and half the price. I haven't had any in a while, so I'm having trouble relating it to Maker's in my mind.

Makers mark.......I love you so. Can't drink too much anymore...because the last time I did that I ended up throwing up in front of a toilet for and hour and blacked out. Freaking college.

pneuman wrote:

Hopefully the bourbon lovers are still checking this thread

I found a local shop that seems to have a pretty good bourbon selection. Does anyone have a minute to flick through and find something for me that'd be better than Maker's without breaking the bank? They have Knob Creek for about $95, but something cheaper than that would be good if possible. Here's the link:

https://www.nicks.com.au/SearchResul...

There are lots of good bourbons that don't cost too much: Old Forester, Old Grandad 100, Eagle Rare, Van Winkle (depending on the variety, some are expensive)...those are off the top of my head.

Hushpuppies that don't have chunks of corn in them. I hate biting into one and tasting corn. I bought you for your fried goodness, not for my daily serving of vegetables.

ukickmydog wrote:

Hushpuppies that don't have chunks of corn in them. I hate biting into one and tasting corn. I bought you for your fried goodness, not for my daily serving of vegetables.

Mmmmm ...hushpuppies...and the corn is awesome.

Brooklyn Brewing Company Black Chocolate Stout.

Hell yes.

And, Darby O'Gill and the Little People.

ukickmydog wrote:

Hushpuppies that don't have chunks of corn in them. I hate biting into one and tasting corn. I bought you for your fried goodness, not for my daily serving of vegetables.

My fryer is broken. Hushpuppies were one of the things I made most, after fries and chicken.

ukickmydog wrote:

Hushpuppies that don't have chunks of corn in them. I hate biting into one and tasting corn. I bought you for your fried goodness, not for my daily serving of vegetables.

Hate to say it, but can't get em without the corn in the south.

AnimeJ wrote:

Hate to say it, but can't get em without the corn in the south.

Not true. I have been to a few restaurants that carried hushpuppies without corn being involved.

cartoonin99 wrote:
AnimeJ wrote:

Hate to say it, but can't get em without the corn in the south.

Not true. I have been to a few restaurants that carried hushpuppies without corn being involved. :)

Name em. I'd bet most of those are chains.

I love the way the english language ahs so many wonderful dialects. Just when I start to think I've learnt to speak american (e.g. biscuit =/= cookie, chips =/= fries) I run across some more words that confuse me.

doubtingthomas396 wrote:

It's the best BBQ you'll find in a state full of people who don't know the difference between a BBQ and a grill. (Every time I hear someone talk about "barbecuing" some kind of fish I want to scream.).

In Australia and New Zealand, BBQ means grill in your sense of the word. When we refer to "grilling" something, I believe that's what you call "broiling". Hence, BBQing fish is perfectly normal here. What does BBQ mean in the US?

ukickmydog wrote:

Hushpuppies that don't have chunks of corn in them. I hate biting into one and tasting corn. I bought you for your fried goodness, not for my daily serving of vegetables.

The only "Hushpuppies" I've ever run across are a type of shoe. Awesome mental image though.

And then there's Cool Whip. Heard of it on Family Guy, but had no idea what it was. Someone mentioned it in a thread a while ago, and I looked it up. Having looked at the ingredient list, all I can say is: What. The. Hell.

BBQ = Smoked meats, usually beef or pork. Grilling is what you do on a Barbecue Grill. How you grill on a broiler, I have no idea.

As for hushpuppies, it's fried balls of cornbread and onions and other stuff. The penny loafer style hush puppies you're talking about are two words, not one

As for Cool Whip, well, I'd rather have real whipped cream.

AnimeJ wrote:

As for Cool Whip...

Why are you saying that all weird?

Dockies in Silas Alabama.
Hushpuppies sans corn.
Done and done. Don't bring that weak sauce when it comes to southern food.

SommerMatt wrote:
AnimeJ wrote:

As for Cool Whip...

Why are you saying that all weird?

According to "new Brian", it's not weird...

Sonicator wrote:

In Australia and New Zealand, BBQ means grill in your sense of the word. When we refer to "grilling" something, I believe that's what you call "broiling". Hence, BBQing fish is perfectly normal here. What does BBQ mean in the US?

BBQ here means slow cooking with indirect heat & smoke, at about 225 F for 1.5 hours per pound of meat. The last pork shoulder I smoked took almost 15 hours. And it was goram delicious.

boogle wrote:

Dockies in Silas Alabama.
Hushpuppies sans corn.
Done and done. Don't bring that weak sauce when it comes to southern food.

Eh, all the traditional southern restaurants I've been to in downtown Montgomery do it with corn. Not weaksauce at all, considering that they're fried ground cornmeal to begin with.

SommerMatt wrote:
AnimeJ wrote:

As for Cool Whip...

Why are you saying that all weird?

I've lived in the south too damn long. Texas, here I come.

AnimeJ wrote:

BBQ = Smoked meats, usually beef or pork. Grilling is what you do on a Barbecue Grill. How you grill on a broiler, I have no idea.

As for hushpuppies, it's fried balls of cornbread and onions and other stuff. The penny loafer style hush puppies you're talking about are two words, not one

As for Cool Whip, well, I'd rather have real whipped cream.

That all makes more sense! Maybe a broiler isn't what I think it is, then. To me, grilling food means putting it under the heat element in an electric oven.

Wikipedia to the rescue!

Wikipedia wrote:

The "grill" is usually a separate part of an oven where the food is inserted just under the element.[2] This practice is referred to as "broiling" in North America. In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open.

So is a broiler what you broil in? Or is a broiler something else?

...huh, apparently it's also a type of chicken.

Yon Rabbit wrote:

BBQ here means slow cooking with indirect heat & smoke, at about 225 F for 1.5 hours per pound of meat. The last pork shoulder I smoked took almost 15 hours. And it was goram delicious.

Mmmm.... that sounds amazing. I don't know why we don't have that here, but I think it's a major flaw in our cooking. I can see why the BBQ sauce discussion earlier got so heated.

Man with no Name. I just finished Fist Full of Dollars. So looking forward to the rest of his adventures.

AnimeJ wrote:
SommerMatt wrote:
AnimeJ wrote:

As for Cool Whip...

Why are you saying that all weird?

I've lived in the south too damn long. Texas, here I come.

That was a FAMILY GUY reference, if you missed it... no offense intended

Oh man, that was an annual tradition in my house. And we aren't Irish.

I've been enjoying Little Britain. In fact, between Monty Python, Black Adder, Ab Fab, and Keeping up Appearance reruns, my wife and I spend most of the time we watch tv, watching BBC.

Speaking of good work by the BBC, the new series of Last Man Standing. I freaking love this show.

Though the Chicagoan reminds me why I hate Cubs fans.

Sonicator wrote:
Yon Rabbit wrote:

BBQ here means slow cooking with indirect heat & smoke, at about 225 F for 1.5 hours per pound of meat. The last pork shoulder I smoked took almost 15 hours. And it was goram delicious.

Mmmm.... that sounds amazing. I don't know why we don't have that here, but I think it's a major flaw in our cooking. I can see why the BBQ sauce discussion earlier got so heated. :-D

Supposedly BBQ in the U.S. is an outgrowth of slavery--Africans coming from the West Indies to colonial S. Carolina brought with them the tradition of slow roasting pigs (barbacoa). In the south you do the same thing with otherwise all-but-inedible cuts of meat, like beef brisket. I bought a large smoker after moving to Kansas City, because even though there's some pretty good BBQ here, it's impossible to find decent brisket.

AnimeJ wrote:
cartoonin99 wrote:
AnimeJ wrote:

Hate to say it, but can't get em without the corn in the south.

Not true. I have been to a few restaurants that carried hushpuppies without corn being involved. :)

Name em. I'd bet most of those are chains.

Skippers seafood in Apex, not sure if it's a chain or not. There is a mom and pop bbq place in Cary, NC off of Western Blvd that makes them without corn.