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Wednesday, January 31, 2007
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 Wednesday, January 31, 2007
started 1/31/2007; 9:02:11 AM - last post 2/1/2007; 7:45:22 AM
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Doc Searls - Wednesday, January 31, 2007 
1/31/2007; 1:02:11 PM (reads: 5380, responses: 1)
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Though it cost Apple about $700k 
'cue done right
| | Front page of today's LA Times, left column. The headline reads "Barbeque done in rare form", and I'm thinking Here we go again. Another story about barbeque from some place other than North Carolina — far from fine old-fashioned places like Allen & Son in Chapel Hill. Or Hursey's in Graham. |
| | Well, damn if the story isn't bout Allen & Son. When I moved back to North Carolina in '74, it was to a little place then called Oxbow, about a quarter mile east of Allen & Son on Mt. Sinai Road. As it happened, Allen & Son was our most local restaurant, and the only one within walking distance. And the barbeque there was (and still is) benchmark primo. More importantly, it's the Real Deal. Writes David Zucchino, |
| | ONLY 20 to 30 barbecue restaurants among hundreds in the state still cook with wood, says Bob Garner, author of two books on Carolina barbecue. "But nobody does it to the degree Keith does — he's one of a kind," Garner said. |
| | Allen's painstaking methods — cutting his own hickory, manning the fire for hours, chopping his own meat and making his own sauce — have their roots in a time-honored process. Pigs have been roasted over wood coals in North Carolina since the 17th century. |
| | The process evolved generations ago into the hickory-smoked, seasoned and chopped pork dish known as North Carolina barbecue. (Sauce in the eastern part of the state is vinegar-based; in the west, it's tomato-based.) |
| | But purists say the delicacy is being compromised by modern shortcuts. That's why holdouts such as Allen are so significant, Garner said. |
| | "He pursues it with a single-minded devotion," Garner said. "That's his niche, and he'd be a fool to change now." |
| | The best Carolina barbecue consists of lean chunks of succulent pork, with no fat, gristle or "crackling," i.e., cooked skin. It has a smoky, tangy and slightly acidic taste. The pork is served on buns or with cole slaw and hush puppies, then washed down with sweet iced tea. |
| | "Barbecue" is a noun here, not a verb. Some Tar Heels spell it "barbeque," or just "que." It's a staple at church dinners, business conferences, private parties and even some wedding receptions. |
| | He speaks Truth. And I'm sitting here, three thousand miles away, drooling over it. |
Chill
| | Sheila Lennon: I seldom listen to political radio of any stripe. They're all so angry. |
They told us so
| | WASHINGTON - An anniversary will pass today with no balloons, speeches or fanfare. |
| | It was six years ago when a commission led by former Colorado Sen. Gary Hart completed a report, predicting a catastrophic terrorist attack on the U.S. and calling for sweeping changes to protect the homeland. |
| | The U.S. Commission on National Security/21st Century report received some attention after its release, but it got far more nearly eight months later, when the Sept. 11, 2001, terrorist attacks turned homeland security into household words. |
| | On Tuesday, Hart noted the anniversary of the report. But he did so with great lament. At a House Appropriations subcommittee, he testified that the U.S. government had adopted only a handful of the 50 recommendations. |
They shoot wars, don't they?
| | Britt Blaser: George Bush is like the grieving owner of a once promising, but terminally injured 4-year-old thoroughbred with a vanishingly small chance of recovery. |
| | Talk about liberal: that last link has 702 comments. So far. |
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Jay Bryant - Re: Wednesday, January 31, 2007
2/1/2007; 11:45:22 AM (reads: 731, responses: 0)
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I would agree with you about Allen and Son. I lived in Chapel Hill for two years and had an addiction to the pork they served. Virgil's in NYC does a pretty good job with "que" for being stuck in NYC.
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