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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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27-05-2004, 02:02 PM
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Article about Kobe Beef and Grilling in Tomorrow's WSJ
Yesterday I did a 15-minute interview with a reporter from the Wall
Street Journal, for an article about grilling and about "high-end" cuts of meat, such as Kobe beef and Kurobuta pork (see http://www.snakeriverfarms.com/ for info about Kurabuta pork). The article will be in Friday's edition. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" 
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28-05-2004, 09:28 PM
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Article about Kobe Beef and Grilling in Tomorrow's WSJ
On Fri, 28 May 2004 15:22:39 GMT, "Spud" wrote:
Guess I won't be a readin' the WSJ Friday. Just Dilbert. Just as well. The WSJ tends to use a lot of polysyllabic words. I expect your mouth would get sore from moving your lips as you read. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?"
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29-05-2004, 09:51 PM
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Article about Kobe Beef and Grilling in Tomorrow's WSJ
Hey, if I don't move my lips when I read, how can I expect to hear what I'm
read'n? Man you big city fella must know a lot of tricks. -- ---------------------------------------------------- This mailbox protected from junk email by MailFrontier Desktop from MailFrontier, Inc. http://info.mailfrontier.com "Kevin S. Wilson" wrote in message ... On Fri, 28 May 2004 15:22:39 GMT, "Spud" wrote: Guess I won't be a readin' the WSJ Friday. Just Dilbert. Just as well. The WSJ tends to use a lot of polysyllabic words. I expect your mouth would get sore from moving your lips as you read. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?"
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