Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)


If I got over to Durham, I'd be hard pressed to not keep going a bit and
visit Captain D's in Burlington. I know, I know. . . it's just a
Shoney's franchise/owned place, but man do they have good fried cod and
tartar sauce. Mrs. Nonny and I would sometimes drive from our house,
near Wake Forest, to Burlington for lunch and a shopping trip to the
outlet mall there. To add more good food blessings, there's a BoJangles
at the same intersection, as I recall.



Yer going to be too busy eating to be visiting. Here's a
little privately owner place in Apex that has been good.
Blue collar type eating at a bought out Burger King shell of
a building. Huge Haddock fish sandwiches. Walk up to order
w/ sit down to eat w/ a table cloth place.

http://www.skippersfish.com/Home

Craig

"Craig Watts" wrote in message
...
Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)


If I got over to Durham, I'd be hard pressed to not keep going
a bit and visit Captain D's in Burlington. I know, I know. . .
it's just a Shoney's franchise/owned place, but man do they
have good fried cod and tartar sauce. Mrs. Nonny and I would
sometimes drive from our house, near Wake Forest, to Burlington
for lunch and a shopping trip to the outlet mall there. To add
more good food blessings, there's a BoJangles at the same
intersection, as I recall.



Yer going to be too busy eating to be visiting. Here's a little
privately owner place in Apex that has been good. Blue collar
type eating at a bought out Burger King shell of a building.
Huge Haddock fish sandwiches. Walk up to order w/ sit down to
eat w/ a table cloth place.

http://www.skippersfish.com/Home

Craig

People just don't understand how well us Carolinians eat. If it
isn't barbecue, it's fish.

--
Nonny

ELOQUIDIOT (n) A highly educated, sophisticated,
and articulate person who has absolutely no clue
concerning what they are talking about.
The person is typically a media commentator or politician.

On 2/7/2010 1:24 PM, Sqwertz wrote:
On Sun, 07 Feb 2010 12:00:59 -0500, piedmont wrote:

On 2/6/2010 9:33 PM, Sqwertz wrote:
On Thu, 04 Feb 2010 07:54:26 -0500, piedmont wrote:

TOP Post, hey bugg I see your back in form. If all you have to
contribute is No Top Post why not go away.

Irritating ****, aren't you.

Must be, that's what my first 3 wives said... (big kiss,, smoooooch)

I guess that pretty much negates the apology you made later on in
the thread.

-sw
Now who's being the irritating fxxk, we all patched things up, bugg and
i bugg and i apologized sincerely to Dave and the group so either you
simply responded before reading the entire episode of which i can
forgive and forget or you are the irritating fxxk and from reading most
of your posts here and in other groups it seems there is constant
sarcasm in almost every post of yours, you cute and adorable little
curmudgeon you!
(big kiss, smoooooch)

Warmest Regards, Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

On Mon, 08 Feb 2010 08:42:00 -0500, piedmont wrote:

Now who's being the irritating fxxk, we all patched things up, bugg and
i bugg and i apologized sincerely to Dave and the group


Uhh, Bugg *is* Dave.


so either you
simply responded before reading the entire episode of which i can
forgive and forget or you are the irritating fxxk and from reading most
of your posts here and in other groups it seems there is constant
sarcasm in almost every post of yours, you cute and adorable little
curmudgeon you!
(big kiss, smoooooch)

Minus 5 more points for the blubbering, run-on post. That's on top
of the false apology to "the group".

And in case you don't realize, posts are read and responded to
sequentially. And not the 4 words get to you if you had addressed
the problem later on. I obviously would have seen that.\

But as it was, you genuinity (is that a word?), seemed pretty
insincere after the fact.

But that's all over now as far as I'm concerned.

ObSmoke: I'm out of smokes.

-sw

On Feb 8, 7:39*pm, Sqwertz wrote:
On Mon, 08 Feb 2010 08:42:00 -0500, piedmont wrote:
Now who's being the irritating fxxk, we all patched things up, bugg and

Uhh, Bugg *is* Dave.


Oh, I see, you think it's a contest dontcha?

You win!

eg

wrote:
On Jan 27, 8:47 am, "Nunya Bidnits"nunyabidn...@eternal-
september.invalid wrote:
Has anyone ever used barbecued meats for tamale fillings? If so, how did you
mix the filling... with a sauce, just dry, other ingredients?

MartyB in KC

Marty, down here in San Antonio, we kill for tamales. Why just this
year we had another stabbing because someone cut in the two hour long
line at one of the tamale factories we have.

Tamales are serious business here, and they are viewed as a Christmas
tradition, but more than that, essential to any good New Year's
celebration. Our largest plant here said they literally sell millions
a year. We have several plants that make nothing but tamales, and
stores that sell nothing but tamales as well.

Oh yeah, we here in Austin don't have any tamale shops. You'll rarely
even see them in any Tex-mex restaurant, except as maybe part of a combo
plate. The only two restaurants specializing in tamales were run out of
town years ago.

We came from Northern California. We don't eat these pencil dick-sized
things you call tamales here in Texas. Our tamales come 2 or 3 to a
pound, loaded with filling using just as much masa as you do here to make
the pencil dicks.

Once you've eaten California tamales, these things will never suffice.
Who wants to eat a bunch of soggy, lard-laden mooshed corn?

-sw