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From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because it reminds me of my childhood when everything tasted better. Why you may ask? Because my mother kept a small coffee can of bacon fat that she used for fried foods. That's why.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Eastern NC whole hog wood smoked Q - especially the place in Goldsboro - sorry I'm having a senior moment and can't remember its name.

From Serious Eats

What Fictional Foods Do You Wish Were Real?

The Shmoo from Al Capp's comic strip, Lil' Abner. "The unusual creature loved humans. A Shmoo laid eggs and bottles of Grade A milk in an instant, and would gladly die and change itself into a sizzling steak if its owner merely looked at it hungrily. Its skin was fine leather, its eyes made perfect buttons and even its whiskers made excellent toothpicks. Shmoos multiplied much faster than rabbits, so owning a pair of Shmoos meant that any family was self-sufficient."

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From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because it reminds me of my childhood when everything tasted better. Why you may ask? Because my mother kept a small coffee can of bacon fat that she used for fried foods. That's why.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Eastern NC whole hog wood smoked Q - especially the place in Goldsboro - sorry I'm having a senior moment and can't remember its name.

From Serious Eats

What Fictional Foods Do You Wish Were Real?

The Shmoo from Al Capp's comic strip, Lil' Abner. "The unusual creature loved humans. A Shmoo laid eggs and bottles of Grade A milk in an instant, and would gladly die and change itself into a sizzling steak if its owner merely looked at it hungrily. Its skin was fine leather, its eyes made perfect buttons and even its whiskers made excellent toothpicks. Shmoos multiplied much faster than rabbits, so owning a pair of Shmoos meant that any family was self-sufficient."

From Serious Eats

The Best Pies in America: The Serious Eats Pie Honor Roll

Everything you have read up to this point is so much blather. I pick the blackberries every August and my wife, Gail Page, turns them into the best pies on the face of this earth.

From Talk

Talking Sausages....

It is a perfect food, one of three upon which civilization rests, the other two being bread and beer. Some of the best sausages I have eaten were in Germany. You can get good ones almost anywhere in the country. I especially remember the ones at the Nurburgring race track in the Eifel mountains north of the Mosel River. Delicious wursts served with a hard roll and a dollop of mustard. Add a good German beer and the throaty exhaust note of race cars - heaven. The best sausages I have eaten here in the US are made by Bavarian Meats in Seattle's Pike Place Market. As good at the ones in Germany.

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