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So Bloke,

Given tonight's result, are we all gonna have to drive a lot farther north for repairs?

Ah, that bloke. Nothing subtile about him....

bloke wrote:Are you suggesting that I pack up all of my sh!t and move it from a warm Communist country to a cold one?

That would be a foolish suggestion.

1. Canada has about 1/10th the population (1/10th the business opportunities)
2. Tax rates are considerably higher here. (Both income and sales)
3. Many Canadians buy instruments from the USA. (Even with shipping, taxes, and brokerage, it's often much cheaper)
4. Shipping costs are higher. (Using the same courier it costs more for me to ship something to the USA and it would for the receiver to ship it back to me about 20% more)
5. Medicare has been here since before bloke was born.
6. You would have to learn the metric system.(Except for when baking, when going to the hardware store, or for describing your height and weight)
7. You would get to experience first hand that -40°F and -40°C are the same temperature.
8. You'd have to start adding u's to neighbour, colour, labour etc.


...I'm sure I could come up with more reasons why you wouldn't want to live here.

What's The Canadian Address for Mid-South Music?

bloke@midsouth.eh" target="_blank???

bloke wrote:Are you suggesting that I pack up all of my sh!t and move it from a warm Communist country to a cold one?

This is the greatest comment I have ever heard.

bloke wrote:If Texas wasn't so butt-ugly, had real barbecue, had fewer freelance tuba players, and wasn't so d@mned hot, I might (??) consider moving there.

Have to agree with you on everything except the barbecue statement.

Given a choice, I would always choose what YOU consider to be real barbecue. At the same time, I have derived a great deal of pleasure from what Texans consider barbecue. It's all good.

bloke wrote:

Uncle Buck wrote:

bloke wrote:If Texas wasn't so butt-ugly, had real barbecue, had fewer freelance tuba players, and wasn't so d@mned hot, I might (??) consider moving there.

Have to agree with you on everything except the barbecue statement.

Given a choice, I would always choose what YOU consider to be real barbecue. At the same time, I have derived a great deal of pleasure from what Texans consider barbecue. It's all good.

Working to be as open-minded as I possibly could, I put on my enthusiastic face and asked my lived-there-all-their-lives inlaws to take me to the best beef barbecue place they knew. OK...I ate it. It tasted like slices of (chuck...OK...or brisket) baked in an oven for a couple of hours with a few drops of "Liquid Smoke" spread over each slice. Not "bad", but not barbecue.

I can't remember the name (it's been about 15 years), but I recall a place in the Ft. Worth stockyards where the beef ribs were quite good. Still not as good as pork ribs, but very tasty.

I don't know if you ever spend time in Southeastern Arkansas, but when Dr. Wesley Branstine (former low brass teacher at Henderson St.) made his slow-cooked pork ribs every year for the band directors attending band camp, it was absolutely heavenly. I don't think I have ever tasted anything so good before or since.

I really like the founder's statement on the Cozy Corner website.

Give Me A Barbecue??
Explain to people that barbecue is a way of cooking. So don’t walk into a place and say "Give me a barbecue." Give me a barbecue what? It's like walking into a place and saying, "Give me a fried" A fried what? That’s very important to help barbecue along. - Ray Robinson - Founder

My take....If you cook beef, chicken or pork the same way, it's all BBQ. It's all good. I even see BBQ'd bologna sandwiches on his menu. I need to stop there next time I'm though Memphus. I really need to stop there!

bloke wrote:skilled people who make it at home do much better than most restaurants...??

Of course!

But you've definitely given me a place I gotta try out next time I'm near Memphis.

tbn.al wrote:I really like the founder's statement on the Cozy Corner website.

Give Me A Barbecue??
Explain to people that barbecue is a way of cooking. So don’t walk into a place and say "Give me a barbecue." Give me a barbecue what? It's like walking into a place and saying, "Give me a fried" A fried what? That’s very important to help barbecue along. - Ray Robinson - Founder

My take....If you cook beef, chicken or pork the same way, it's all BBQ. It's all good. I even see BBQ'd bologna sandwiches on his menu. I need to stop there next time I'm though Memphus. I really need to stop there!

I've always though the term 'BBQ' was the apparatus where you cooked stuff... such as a BBQ 'Grill' or BBQ 'Pit' and had nothing to do with the gloppy sauce that folks seem to think needs to be poured over it before, during, or after cooking.

My idea of great BBQ is a little diner where the windows are steamed up and the place fills with smoke every time the operator opens the 'pit' to carve off some meat for a platter or sandwich. Various sauces were available for the customer to add as wanted to suit individual taste.

Pulled pork, chicken, mutton, beef, goat, lamb, 'whistle-pig' or possum swimming in sweet sauce IS NOT my idea of good BBQ!

My son took me to this place, out in the boonies, the last time I was in Austin. I really enjoyed my Thurman's plate. It was all good. Pork ribs are my favorite usually but both the sausage(+10) and brisket were better at this place. I don't think it is anything except the fact that Texans understand beef and they don't get pork at all. But I reiterate, it was all good! They make the best rub I have ever eaten. I use it exclusively on my home made pork ribs now, and yes mine are better than theirs. Notice that their grill has no cover. I like rubbed, slow cooked, covered, smoked pork with very little if any sauce.

http://www.saltlickbbq.com/pages/Menu.html" target="_blank

bloke wrote:

TubaTinker wrote: Pulled pork, chicken, mutton, beef, goat, lamb, 'whistle-pig' or possum swimming in sweet sauce IS NOT my idea of good BBQ!

Kraft - or any sugar-flavored sauce - can ruin anything. Then again, somethings are already ruined.

There was a day ('bout thirty years ago) when I actually liked those things? That's back when I was uncultured and not back to playing tuba!

PMeuph wrote:

+100

Just wonderin', as someone who really has partook of neither, how different would it be if the various regional meat cuisines you all have been discussing were not called `barbecue', but happened instead to have been respectively given different names. As they are reportedly quite distinctly different, it seems to make little more sense to weigh them against each other, than for one of them to be held up in competition against Polish sausage or whatever, yet apparently because of the name this is a never ending struggle. Name's that important?

Donn wrote:Name's that important?

Yup.

Uncle Buck wrote:

Donn wrote:Name's that important?

Yup.

Shakespeare of BBQ?

....
What's in a name? That which we call a [BBQ]
By any other word would smell as sweet;
So [BBQ] would, were he not [BBQ] call'd,
Retain that dear perfection which he owes
Without that title. [BBQ], doff thy name,
and for thy name, which is no part of thee,
Take all myself.
...

bloke wrote:

Uncle Buck wrote:

bloke wrote:If Texas wasn't so butt-ugly, had real barbecue, had fewer freelance tuba players, and wasn't so d@mned hot, I might (??) consider moving there.

Have to agree with you on everything except the barbecue statement.

Given a choice, I would always choose what YOU consider to be real barbecue. At the same time, I have derived a great deal of pleasure from what Texans consider barbecue. It's all good.

Working to be as open-minded as I possibly could, I put on my enthusiastic face and asked my lived-there-all-their-lives inlaws to take me to the best beef barbecue place they knew. OK...I ate it. It tasted like slices of (chuck...OK...or brisket) baked in an oven for a couple of hours with a few drops of "Liquid Smoke" spread over each slice. Not "bad", but not barbecue.

obviously, your inlaws no nothing about bbq then. Plenty of good places in Texas (plenty of bad ones too).

Returned recently from a week in the vicinity of Austin, it occurs to me y'all might be interested in the wild hog meat they're eating down there. I don't know if it's on the shelves in the supermarkets - doubt it - but you can get it at the Saturday farmer's market downtown.

They trap them, I was told. Better eating that way, and anyway they're supposed to be pretty difficult game - nocturnal, smart, dangerous, and somewhat bullet proof. The meat is dark, not super lean, and acclaimed by all as tasty and "not gamy." No need to spend hours cooking it into mush, it's tasty enough just fried.

The animals are a pestilence upon the land down there, do a lot of damage to fields. I hear about it mostly with regard to Texas, but they're all over the southeast, true?

By the way, I also found `Chinese broccoli' at that farmers market, an exceptionally leafy version (usually in my experience it's about half and half florets and leaves.) This makes a vastly superior alternative to collard greens. Don't overcook, the stems should still be crunchy.

In Hawaii, I hear they hunt them with a couple dogs and a big knife. Our hosts' neighbor says there's a video somewhere that records a bow hunter's stalk of, and subsequent flight from, a wild boar. The boar was close enough that the hunter was grabbing trees to effect a quick 180 to elude him. Don't know how it came out.

I think the Hawaiian pigs really are descended from `ordinary' livestock pigs. It sounds like mainland US feral pigs are a mix of Eurasian wild stock and escaped livestock - not that there's much difference, after all they're all the same species. As opposed to the javelina, which is really different.