http://www.thestar.com/living/food/a...rule-the-royal
What do you get when you put nine layers of pulled pork, mashed
potatoes, barbecue sauce and baked beans in a clear plastic cup? A
guilt trip, maybe, but the answer at this year’s Royal Agricultural
Winter Fair is a Pulled Pork Parfait.

The $7 meat sundae is the hottest new thing to hit the food court at
this year’s Royal, where everybody’s talking about the odd-looking
concoction. Meat lovers and barbecue enthusiasts are wolfing it down,
while cautious but curious eaters are satisfied with an explanation.

“What’s in that parfait?” one woman asks, pointing at a menu board
Monday night as her boyfriend orders a pulled pork sandwich.

“We get asked that question a million times a show,” replies Frank
Caputo, the congenial pitmaster at Hank Daddy’s Barbecue stand. “And
what I usually say is, ‘you have one guess.’ ”

“I was looking at yogurt or marshmallows,” is the woman’s double-
barrelled guess.

“It’s potatoes,” Caputo reveals. “The most common answer is yogurt,
but I’ve heard everything from ice cream to lard.”

The couple wanders away, content with a sandwich.

“It’s weird but a lot of people think the parfait sounds gross,”
observes Caputo, a father of three from Maple, Ont. “It’s just pork
and taters. You can put it in a cup and walk around and eat it.”

Indeed, you’d eat the four elements spread out on a plate. The parfait
format simply forces you to eat a combo of elements in every
mouthful.

The savoury parfaits, which look like a caramel and vanilla sundae,
are already a hit on the North American fair circuit.

Big T’s BBQ won best new food honours at this year’s Calgary Stampede
with its Pulled Pork Parfait, made from pulled pork, mashed potatoes
and gravy. Stampede-goers have been eating Hot Beef Sundaes from the
Homestead Grill for several years. Those involve roast beef, corn,
mashed potatoes, gravy and cheddar topped by a cherry tomato.

South of the border, Porky’s BBQ out of Lafayette, Ind., is garnering
lots of blog buzz for taking its Pork Parfait to fairs all over the
U.S.

The Royal, which runs until Nov. 14, has 38 vendors in its food court.
Some are perennially popular, serving things like röstis, buffalo
burgers and roast lamb on a bun. Hank Daddy’s, nestled between Subway
and the Dairy Farmers of Ontario, is one of just three new vendors
this year.

Caputo, 43, spent two decades in financial services before quitting to
turn his passion for barbecue into a business. He toured American
barbecue joints, was mentored by a Georgia pitmaster, and did charity
events last year before kicking into high gear this year.

He takes Hank Daddy’s (“my friends used to call me Hank, my kids call
me daddy”) to fairs and festivals dishing up smoked goodies like
pulled pork, brisket, pork ribs, sausages and pulled chicken.

Caputo is fuzzy on the birth of his Pulled Pork Parfait, but recalls
putting a bunch of his offerings together in a cup last winter. Since
his three daughters loved it, he figured it would go over well.

The parfait is served with a fork and built like this: pulled pork,
Hank Daddy’s Original Barbecue Sauce, mashed potatoes, sauce, pork,
sauce, potatoes, pork and baked beans (which are optional).

Caputo launched his parfait at the Carassauga festival in Mississauga
in May, and took it to the Beach Rib-Fest in June and the Bala
Cranberry Festival in October.

He makes his own rubs and sauces. For the parfait, he seasons pork
butts with his sugar/spice/smoke rub, and smokes them over peach wood
for about 10 to 12 hours.

“I cook to 205 (Fahrenheit),” reveals Caputo. “195 is fully acceptable
— it shreds nice, it pulls nice. But 205 is my magic number.”

Since Hank Daddy’s can’t use a smoker inside the Royal, the meat is
cooked off-site and shredded on-site. Caputo usually pulls his pork by
hand, but is trying out a Ro-Man Pork Puller that attaches to a drill
and shreds a butt in eight seconds.

On the Royal’s opening weekend, he sold 60 butts worth of meat. Each
butt weighs about 10 pounds. To shred that much meat by hand at his
tiny booth would have needlessly created lineups.

His mashed potatoes are instant. His baked beans are Bush’s. His
barbecue sauce is homemade.

So how many calories are in a Pulled Pork Parfait?

“Calories?” asks a baffled Caputo. “No idea. But I can tell you our
sauces — because they’re made of brown sugar, honey and maple syrup —
would be pretty high in calories.”



www.twitter.com/thesaucylady

On Nov 10, 7:08*am, Cam > wrote:
> http://www.thestar.com/living/food/a...-parfaits-rule...
> What do you get when you put nine layers of pulled pork, mashed
> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
> guilt trip, maybe, but the answer at this year’s Royal Agricultural
> Winter Fair is a Pulled Pork Parfait.
>

It could sound more appetizing if it weren't referred to as a
"parfait" or "sundae".

"Pulled pork Pie" perhaps. Or "layered lard"

On 10-Nov-2010, Cam > wrote:

> http://www.thestar.com/living/food/a...rule-the-royal
> What do you get when you put nine layers of pulled pork, mashed
> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
> guilt trip, maybe, but the answer at this year’s Royal Agricultural
> Winter Fair is a Pulled Pork Parfait.

.. . .

>
>

I like the concept. I think I'll make something like it, but I'll assemble
it like a shepherds pie with the potatoes on top and hit it with the
broiler at the end to crisp the top with maybe some cheese. Those
ingredients are usually on hand at my house already prepared. Just
need to thaw some and make some fresh taters.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Nov 10, 3:49*pm, wrote:
> On 10-Nov-2010, Cam > wrote:
>
> >http://www.thestar.com/living/food/a...-parfaits-rule...
> > What do you get when you put nine layers of pulled pork, mashed
> > potatoes, barbecue sauce and baked beans in a clear plastic cup? A
> > guilt trip, maybe, but the answer at this year’s Royal Agricultural
> > Winter Fair is a Pulled Pork Parfait.
>
> . . .
>
>
>
> >
>
> I like the concept. I think I'll make something like it, but I'll assemble
> it like a shepherds pie with the potatoes on top and hit it with the
> broiler at the end to crisp the top with maybe some cheese. Those
> ingredients are usually on hand at my house already prepared. Just
> need to thaw some and make some fresh taters.
>

There's a cooks' cook at work right there. Bakers like Kent are
incapable of this leap. You do come up with some fine stuff there
Brick. Think you missed your calling.

Beans on the bottom, meat over that, hit that with a little sauce and
spice it up with some hot sauce or another, onions would be good too.
Then the potato layer, I like your thinking with the broiler and
cheese.

I got 4-6 pounds of brisket in the freezer. And you know this would
work with that too.

On Nov 10, 2:01*pm, tutall > wrote:
> On Nov 10, 7:08*am, Cam > wrote:
>
> >http://www.thestar.com/living/food/a...-parfaits-rule...
> > What do you get when you put nine layers of pulled pork, mashed
> > potatoes, barbecue sauce and baked beans in a clear plastic cup? A
> > guilt trip, maybe, but the answer at this year’s Royal Agricultural
> > Winter Fair is a Pulled Pork Parfait.
>
> It could sound more appetizing if it weren't referred to as a
> "parfait" or "sundae".
>
> "Pulled pork Pie" perhaps. Or "layered lard"

Or "loser bowl" http://www.youtube.com/watch?v=tfan5MacmsI

On 10-Nov-2010, tutall > wrote:

> On Nov 10, 3:49*pm, wrote:
> > On 10-Nov-2010, Cam > wrote:
> >
> >
> >
> >
> > >>>>>>http://www.thestar.com/living/food/a...-parfaits-rule...
> > > What do you get when you put nine layers of pulled pork, mashed
> > > potatoes, barbecue sauce and baked beans in a clear plastic cup? A
> > > guilt trip, maybe, but the answer at this year’s Royal Agricultural
> > > Winter Fair is a Pulled Pork Parfait.
> >
> > . . .
> >
> >
> >
> > >
> >
> > I like the concept. I think I'll make something like it, but I'll
> > assemble
> > it like a shepherds pie with the potatoes on top and hit it with the
> > broiler at the end to crisp the top with maybe some cheese. Those
> > ingredients are usually on hand at my house already prepared. Just
> > need to thaw some and make some fresh taters.
> >
>
> There's a cooks' cook at work right there. Bakers like Kent are
> incapable of this leap. You do come up with some fine stuff there
> Brick. Think you missed your calling.
>
> Beans on the bottom, meat over that, hit that with a little sauce and
> spice it up with some hot sauce or another, onions would be good too.
> Then the potato layer, I like your thinking with the broiler and
> cheese.
>
> I got 4-6 pounds of brisket in the freezer. And you know this would
> work with that too.

Brisket works for me. Pulled pork would be good and I think I could
even debone and chop spareribs for this. I usually have a pack or
two of smoked chine bone chunks on hand. It probably doesn't
need to be said, but I'd bake the assembled dish until bubbly
before adding any topping to the potaotoes and broiling. I wouldn't
try to cook the whole thing under the broiler, but I Jones for
bubbly cheese toppings slightly browned.

Also, I don't have to wonder if this will work. I already know that
it will. And I don't have to have done it before to know that. The
onions would be a good option. I would sweat them up separately
with appropriate butter and or oil and spices before assembling
the dish.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Nov 11, 9:50*am, wrote:


SWMBO doesn't always appreciate the same stuff I do, but this one she
does. Pulling the brisket out of the freezer tonight for use this
weekend.

Thanks for the idee there Bricker.

On 11-Nov-2010, tutall > wrote:

> On Nov 11, 9:50*am, wrote:
>
>
> SWMBO doesn't always appreciate the same stuff I do, but this one she
> does. Pulling the brisket out of the freezer tonight for use this
> weekend.
>
> Thanks for the idee there Bricker.

Anytime, and I don't doubt that it will work of you unless you
burn it to a crisp or something equally unfortunate. I've been
known to leave jalapeno poppers in the oven for 7 hours and
they didn't turn out too well.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On 11-Nov-2010, Omelet > wrote:

> In article . com>,
> wrote:
>
> > On 11-Nov-2010, tutall > wrote:
> >
> > > On Nov 11, 9:50*am, wrote:
> > >
> > >
> > > SWMBO doesn't always appreciate the same stuff I do, but this one she
> > > does. Pulling the brisket out of the freezer tonight for use this
> > > weekend.
> > >
> > > Thanks for the idee there Bricker.
> >
> > Anytime, and I don't doubt that it will work of you unless you
> > burn it to a crisp or something equally unfortunate. I've been
> > known to leave jalapeno poppers in the oven for 7 hours and
> > they didn't turn out too well.
>
> That's one of many things I love about my little convection oven. It
> has a timer that shuts it off. <g> Same for the Hamilton electric
> grill...
> --
> Peace! Om

Ditto! My big oven has the same controls, which for some odd
reason, I never employ.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Wed, 10 Nov 2010 07:08:12 -0800 (PST), Cam wrote:

> http://www.thestar.com/living/food/a...rule-the-royal
> What do you get when you put nine layers of pulled pork, mashed
> potatoes, barbecue sauce and baked beans in a clear plastic cup?

4, 8, or 12 layers. But not 9.

And too cheap to afford plates.

-sw

On Wed, 10 Nov 2010 11:01:34 -0800 (PST), tutall wrote:

> On Nov 10, 7:08*am, Cam > wrote:
>> http://www.thestar.com/living/food/a...-parfaits-rule...
>> What do you get when you put nine layers of pulled pork, mashed
>> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
>> guilt trip, maybe, but the answer at this year¢s Royal Agricultural
>> Winter Fair is a Pulled Pork Parfait.
>>
>
> It could sound more appetizing if it weren't referred to as a
> "parfait" or "sundae".
>
> "Pulled pork Pie" perhaps. Or "layered lard"

The article mentioned that, but the name doesn't bother me at all.
I think it's weird that people think it's weird.

-sw

On Fri, 12 Nov 2010 13:27:26 GMT,
wrote:

> Ditto! My big oven has the same controls, which for some odd
> reason, I never employ.

I'm pretty sure *all* toaster ovens have timers. They will not
stay on constantly (that's a no-brainer fro a no-brainer)

The reason I don't use my big oven timer is because it beeps
constantly when it's done. I can program a start time and an end
time, but often I don't want to take it out of the oven immediately
and take a nap during that time.

-sw

Sqwertz wrote:
> On Fri, 12 Nov 2010 13:27:26 GMT,
> wrote:
>
>> Ditto! My big oven has the same controls, which for some odd
>> reason, I never employ.
>
> I'm pretty sure *all* toaster ovens have timers. They will not
> stay on constantly (that's a no-brainer fro a no-brainer)


What's the "stay on" option on all toaster ovens for then?

TFM®

On Thu, 11 Nov 2010 08:36:06 -0800 (PST), Cam >
wrote:

>On Nov 10, 2:01*pm, tutall > wrote:
>> On Nov 10, 7:08*am, Cam > wrote:
>>
>> >http://www.thestar.com/living/food/a...-parfaits-rule...
>> > What do you get when you put nine layers of pulled pork, mashed
>> > potatoes, barbecue sauce and baked beans in a clear plastic cup? A
>> > guilt trip, maybe, but the answer at this year’s Royal Agricultural
>> > Winter Fair is a Pulled Pork Parfait.
>>
>> It could sound more appetizing if it weren't referred to as a
>> "parfait" or "sundae".
>>
>> "Pulled pork Pie" perhaps. Or "layered lard"
>
>Or "loser bowl" http://www.youtube.com/watch?v=tfan5MacmsI


Laughed my ass of at that video... Half way through I was thinking
that they should just run it through a blender and hand out straws.

Still, love me some turkey, stuffing, and gravy mixed together from
thanksgiving leftover!

This sounds like it would be at least worth a try, but I agree that a
different name would make it more appealing.

On Fri, 12 Nov 2010 13:27:26 GMT, wrote:

>
>On 11-Nov-2010, Omelet > wrote:
>
>> In article . com>,
>> wrote:
>>
>> > On 11-Nov-2010, tutall > wrote:
>> >
>> > > On Nov 11, 9:50*am, wrote:
>> > >
>> > >
>> > > SWMBO doesn't always appreciate the same stuff I do, but this one she
>> > > does. Pulling the brisket out of the freezer tonight for use this
>> > > weekend.
>> > >
>> > > Thanks for the idee there Bricker.
>> >
>> > Anytime, and I don't doubt that it will work of you unless you
>> > burn it to a crisp or something equally unfortunate. I've been
>> > known to leave jalapeno poppers in the oven for 7 hours and
>> > they didn't turn out too well.
>>
>> That's one of many things I love about my little convection oven. It
>> has a timer that shuts it off. <g> Same for the Hamilton electric
>> grill...
>> --
>> Peace! Om
>
>Ditto! My big oven has the same controls, which for some odd
>reason, I never employ.

My oven has a 12 hour automatic shutoff... Please don't ask how I
know that

On 11/13/2010 5:43 PM, mike wrote:
> On Thu, 11 Nov 2010 08:36:06 -0800 (PST), >
> wrote:
>
>> On Nov 10, 2:01 pm, > wrote:
>>> On Nov 10, 7:08 am, > wrote:
>>>
>>>> http://www.thestar.com/living/food/a...-parfaits-rule...
>>>> What do you get when you put nine layers of pulled pork, mashed
>>>> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
>>>> guilt trip, maybe, but the answer at this year’s Royal Agricultural
>>>> Winter Fair is a Pulled Pork Parfait.
>>>
>>> It could sound more appetizing if it weren't referred to as a
>>> "parfait" or "sundae".
>>>
>>> "Pulled pork Pie" perhaps. Or "layered lard"
>>
>> Or "loser bowl" http://www.youtube.com/watch?v=tfan5MacmsI
>
>
> Laughed my ass of at that video... Half way through I was thinking
> that they should just run it through a blender and hand out straws.
>
> Still, love me some turkey, stuffing, and gravy mixed together from
> thanksgiving leftover!
>
> This sounds like it would be at least worth a try, but I agree that a
> different name would make it more appealing.


If they could figure out a way to keep it all together on a stick, they
probably could get a booth at the Minnesota State Fair to sell them.

For a name, maybe pulled pork corn dog.. Nah, that doesn't really
identify it well.

BBQ

--

On 11/13/2010 5:52 PM, mike wrote:
> On Fri, 12 Nov 2010 13:27:26 GMT, wrote:
>
>>
>> On 11-Nov-2010, > wrote:
>>
>>> In onster.com>,
>>> wrote:
>>>
>>>> On 11-Nov-2010, > wrote:
>>>>
>>>>> On Nov 11, 9:50 am, wrote:
>>>>>
>>>>>
>>>>> SWMBO doesn't always appreciate the same stuff I do, but this one she
>>>>> does. Pulling the brisket out of the freezer tonight for use this
>>>>> weekend.
>>>>>
>>>>> Thanks for the idee there Bricker.
>>>>
>>>> Anytime, and I don't doubt that it will work of you unless you
>>>> burn it to a crisp or something equally unfortunate. I've been
>>>> known to leave jalapeno poppers in the oven for 7 hours and
>>>> they didn't turn out too well.
>>>
>>> That's one of many things I love about my little convection oven. It
>>> has a timer that shuts it off.<g> Same for the Hamilton electric
>>> grill...
>>> --
>>> Peace! Om
>>
>> Ditto! My big oven has the same controls, which for some odd
>> reason, I never employ.
>
> My oven has a 12 hour automatic shutoff... Please don't ask how I
> know that


I wish my gas stove had a cut off when oil for deep frying gets to 375
degrees.

BBQ

--

On 13-Nov-2010, mike > wrote:

> On Fri, 12 Nov 2010 13:27:26 GMT, wrote:
>
> >
> >On 11-Nov-2010, Omelet > wrote:
> >
> >> In article . com>,
> >> wrote:
> >>
> >> > On 11-Nov-2010, tutall > wrote:
> >> >
> >> > > On Nov 11, 9:50*am, wrote:
> >> > >
> >> > >
> >> > > SWMBO doesn't always appreciate the same stuff I do, but this one
> >> > > she
> >> > > does. Pulling the brisket out of the freezer tonight for use this
> >> > > weekend.
> >> > >
> >> > > Thanks for the idee there Bricker.
> >> >
> >> > Anytime, and I don't doubt that it will work of you unless you
> >> > burn it to a crisp or something equally unfortunate. I've been
> >> > known to leave jalapeno poppers in the oven for 7 hours and
> >> > they didn't turn out too well.
> >>
> >> That's one of many things I love about my little convection oven. It
> >> has a timer that shuts it off. <g> Same for the Hamilton electric
> >> grill...
> >> --
> >> Peace! Om
> >
> >Ditto! My big oven has the same controls, which for some odd
> >reason, I never employ.
>
> My oven has a 12 hour automatic shutoff... Please don't ask how I
> know that

Mine does too, but that didn't save my Wolf Turds. I learned about
the 12 hour shutoff in the manual. You know, "RTFM".

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:

> Sqwertz wrote:
>> On Fri, 12 Nov 2010 13:27:26 GMT,
>> wrote:
>>
>>> Ditto! My big oven has the same controls, which for some odd
>>> reason, I never employ.
>>
>> I'm pretty sure *all* toaster ovens have timers. They will not
>> stay on constantly (that's a no-brainer fro a no-brainer)
>
> What's the "stay on" option on all toaster ovens for then?

Not on any of the 4 I've ever owned. Show me.

-sw

On Sat, 13 Nov 2010 18:15:49 -0600, bbq wrote:

> On 11/13/2010 5:52 PM, mike wrote:
>> On Fri, 12 Nov 2010 13:27:26 GMT, wrote:
>>
>>>
>>> On 11-Nov-2010, > wrote:
>>>
>>>> In onster.com>,
>>>> wrote:
>>>>
>>>>> On 11-Nov-2010, > wrote:
>>>>>
>>>>>> On Nov 11, 9:50 am, wrote:
>>>>>>
>>>>>>
>>>>>> SWMBO doesn't always appreciate the same stuff I do, but this one she
>>>>>> does. Pulling the brisket out of the freezer tonight for use this
>>>>>> weekend.
>>>>>>
>>>>>> Thanks for the idee there Bricker.
>>>>>
>>>>> Anytime, and I don't doubt that it will work of you unless you
>>>>> burn it to a crisp or something equally unfortunate. I've been
>>>>> known to leave jalapeno poppers in the oven for 7 hours and
>>>>> they didn't turn out too well.
>>>>
>>>> That's one of many things I love about my little convection oven. It
>>>> has a timer that shuts it off.<g> Same for the Hamilton electric
>>>> grill...
>>>> --
>>>> Peace! Om
>>>
>>> Ditto! My big oven has the same controls, which for some odd
>>> reason, I never employ.
>>
>> My oven has a 12 hour automatic shutoff... Please don't ask how I
>> know that
>
> I wish my gas stove had a cut off when oil for deep frying gets to 375
> degrees.

Polder/Taylor. The same one you use for BBQ. It can't shut off
your stoev (don't know of any stove that can turn off VIA a probe),
but it does have an alarm when it reaches temp.

-sw

On 13-Nov-2010, Sqwertz > wrote:

> On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:
>
> > Sqwertz wrote:
> >> On Fri, 12 Nov 2010 13:27:26 GMT,
> >> wrote:
> >>
> >>> Ditto! My big oven has the same controls, which for some odd
> >>> reason, I never employ.
> >>
> >> I'm pretty sure *all* toaster ovens have timers. They will not
> >> stay on constantly (that's a no-brainer fro a no-brainer)
> >
> > What's the "stay on" option on all toaster ovens for then?
>
> Not on any of the 4 I've ever owned. Show me.
>
> -sw

Here is mine: It's the ECBD (El Cheapo Black & Decker)

http://picasaweb.google.com/hrbricke...DLot3B1dL06QE#

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Sun, 14 Nov 2010 15:29:42 GMT,
wrote:

> On 13-Nov-2010, Sqwertz > wrote:
>
>> On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:
>>
>>> Sqwertz wrote:
>>>> On Fri, 12 Nov 2010 13:27:26 GMT,
>>>> wrote:
>>>>
>>>>> Ditto! My big oven has the same controls, which for some odd
>>>>> reason, I never employ.
>>>>
>>>> I'm pretty sure *all* toaster ovens have timers. They will not
>>>> stay on constantly (that's a no-brainer fro a no-brainer)
>>>
>>> What's the "stay on" option on all toaster ovens for then?
>>
>> Not on any of the 4 I've ever owned. Show me.
>>
>> -sw
>
> Here is mine: It's the ECBD (El Cheapo Black & Decker)

Well, I guess they're just a little backwards in Florida.

-sw

On Sun, 14 Nov 2010 03:27:51 GMT, wrote:

>
>On 13-Nov-2010, mike > wrote:
>
>>
>> My oven has a 12 hour automatic shutoff... Please don't ask how I
>> know that
>
>Mine does too, but that didn't save my Wolf Turds. I learned about
>the 12 hour shutoff in the manual. You know, "RTFM".

Sad thing is, I read the manual when I bought the thing... just
didn't seem like an important detail at the time

On Sat, 13 Nov 2010 18:05:11 -0600, bbq > wrote:

>On 11/13/2010 5:43 PM, mike wrote:
>> On Thu, 11 Nov 2010 08:36:06 -0800 (PST), >
>> wrote:
>>
>>> On Nov 10, 2:01 pm, > wrote:
>>>> On Nov 10, 7:08 am, > wrote:
>>>>
>>>>> http://www.thestar.com/living/food/a...-parfaits-rule...
>>>>> What do you get when you put nine layers of pulled pork, mashed
>>>>> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
>>>>> guilt trip, maybe, but the answer at this year’s Royal Agricultural
>>>>> Winter Fair is a Pulled Pork Parfait.
>>>>
>>>> It could sound more appetizing if it weren't referred to as a
>>>> "parfait" or "sundae".
>>>>
>>>> "Pulled pork Pie" perhaps. Or "layered lard"
>>>
>>> Or "loser bowl" http://www.youtube.com/watch?v=tfan5MacmsI
>>
>>
>> Laughed my ass of at that video... Half way through I was thinking
>> that they should just run it through a blender and hand out straws.
>>
>> Still, love me some turkey, stuffing, and gravy mixed together from
>> thanksgiving leftover!
>>
>> This sounds like it would be at least worth a try, but I agree that a
>> different name would make it more appealing.
>
>
>If they could figure out a way to keep it all together on a stick, they
>probably could get a booth at the Minnesota State Fair to sell them.
>
>For a name, maybe pulled pork corn dog.. Nah, that doesn't really
>identify it well.
>
>BBQ

Might need to make the meat with those corn wiskey soaked wood chips
to get the correct flavor.

Or just hand out a shot with every purchase.

On Sat, 13 Nov 2010 20:05:18 -0600, Omelet >
wrote:

>In article >,
> bbq > wrote:
>
>> If they could figure out a way to keep it all together on a stick, they
>> probably could get a booth at the Minnesota State Fair to sell them.
>
>Batter it like they did the deep fried butter!
>
>;-)

always wanted to try deep fried butter, but haven't looked for any
yet. I hear it is good.

After working a 9 day festival in a food trailer as a kid, I tend to
stay away from the junk food alley at local festivals. I worked 9 18+
hour days in a row with no breaks deep frying cheese... Lost over 50
pounds and my taste for deep fried cheese.

On Sat, 13 Nov 2010 22:33:05 -0600, Sqwertz >
wrote:

>On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:
>
>> Sqwertz wrote:
>>> On Fri, 12 Nov 2010 13:27:26 GMT,
>>> wrote:
>>>
>>>> Ditto! My big oven has the same controls, which for some odd
>>>> reason, I never employ.
>>>
>>> I'm pretty sure *all* toaster ovens have timers. They will not
>>> stay on constantly (that's a no-brainer fro a no-brainer)
>>
>> What's the "stay on" option on all toaster ovens for then?
>
>Not on any of the 4 I've ever owned. Show me.
>
>-sw

Sunbeam model 6201 on the shelf in my garage has a stay on setting.
Turn the knob one click to the left.

On Sun, 14 Nov 2010 17:33:19 -0500, mike wrote:

> On Sat, 13 Nov 2010 22:33:05 -0600, Sqwertz >
> wrote:
>
>>On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:
>>
>>> Sqwertz wrote:
>>>> On Fri, 12 Nov 2010 13:27:26 GMT,
>>>> wrote:
>>>>
>>>>> Ditto! My big oven has the same controls, which for some odd
>>>>> reason, I never employ.
>>>>
>>>> I'm pretty sure *all* toaster ovens have timers. They will not
>>>> stay on constantly (that's a no-brainer fro a no-brainer)
>>>
>>> What's the "stay on" option on all toaster ovens for then?
>>
>>Not on any of the 4 I've ever owned. Show me.
>>
>>-sw
>
> Sunbeam model 6201 on the shelf in my garage has a stay on setting.
> Turn the knob one click to the left.

Ovens in garages don't count. Neither do ones with a "Stay On"
setting.

Peace,

Jerry

On 11/14/2010 4:21 PM, mike wrote:
> On Sat, 13 Nov 2010 18:05:11 -0600, > wrote:
>
>> On 11/13/2010 5:43 PM, mike wrote:
>>> On Thu, 11 Nov 2010 08:36:06 -0800 (PST), >
>>> wrote:
>>>
>>>> On Nov 10, 2:01 pm, > wrote:
>>>>> On Nov 10, 7:08 am, > wrote:
>>>>>
>>>>>> http://www.thestar.com/living/food/a...-parfaits-rule...
>>>>>> What do you get when you put nine layers of pulled pork, mashed
>>>>>> potatoes, barbecue sauce and baked beans in a clear plastic cup? A
>>>>>> guilt trip, maybe, but the answer at this year’s Royal Agricultural
>>>>>> Winter Fair is a Pulled Pork Parfait.
>>>>>
>>>>> It could sound more appetizing if it weren't referred to as a
>>>>> "parfait" or "sundae".
>>>>>
>>>>> "Pulled pork Pie" perhaps. Or "layered lard"
>>>>
>>>> Or "loser bowl" http://www.youtube.com/watch?v=tfan5MacmsI
>>>
>>>
>>> Laughed my ass of at that video... Half way through I was thinking
>>> that they should just run it through a blender and hand out straws.
>>>
>>> Still, love me some turkey, stuffing, and gravy mixed together from
>>> thanksgiving leftover!
>>>
>>> This sounds like it would be at least worth a try, but I agree that a
>>> different name would make it more appealing.
>>
>>
>> If they could figure out a way to keep it all together on a stick, they
>> probably could get a booth at the Minnesota State Fair to sell them.
>>
>> For a name, maybe pulled pork corn dog.. Nah, that doesn't really
>> identify it well.
>>
>> BBQ
>
> Might need to make the meat with those corn wiskey soaked wood chips
> to get the correct flavor.
>
> Or just hand out a shot with every purchase.


I go for battering them up somehow, put it on a stick, deep fry and get
a shot of JD with a purchase.....

Or maybe wrap them in some of those Corn Tortillas Koko made recently
and deep fry and a shot of JD with purchase

BBQ



--

On 11/14/2010 4:30 PM, mike wrote:
> On Sat, 13 Nov 2010 20:05:18 -0600, >
> wrote:
>
>> In >,
>> > wrote:
>>
>>> If they could figure out a way to keep it all together on a stick, they
>>> probably could get a booth at the Minnesota State Fair to sell them.
>>
>> Batter it like they did the deep fried butter!
>>
>> ;-)
>
> always wanted to try deep fried butter, but haven't looked for any
> yet. I hear it is good.
>
> After working a 9 day festival in a food trailer as a kid, I tend to
> stay away from the junk food alley at local festivals. I worked 9 18+
> hour days in a row with no breaks deep frying cheese... Lost over 50
> pounds and my taste for deep fried cheese.


Too much of a good thing spoil the appetite??

BBQ

--

On 14-Nov-2010, Omelet > wrote:

> In article >,
> mike > wrote:
>
> > On Sat, 13 Nov 2010 20:05:18 -0600, Omelet >
> > wrote:
> >
> > >In article >,
> > > bbq > wrote:
> > >
> > >> If they could figure out a way to keep it all together on a stick,
> > >> they
> > >> probably could get a booth at the Minnesota State Fair to sell them.
> > >
> > >Batter it like they did the deep fried butter!
> > >
> > >;-)
> >
> > always wanted to try deep fried butter, but haven't looked for any
> > yet. I hear it is good.
>
> Sorry, but the very concept makes my teeth hurt! <shudder>
> I would, however, like to some day try a deep fried Twinkie. <g>
> >
> > After working a 9 day festival in a food trailer as a kid, I tend to
> > stay away from the junk food alley at local festivals. I worked 9 18+
> > hour days in a row with no breaks deep frying cheese... Lost over 50
> > pounds and my taste for deep fried cheese.
>
> I will never lose my taste for deep fried cheese! I simply limit it to
> once or twice per year. ;-) Calamari is better...
> --
> Peace! Om

;Sheez, just yesterday I think it was, I saw a show on the food channel,
"Outragous Food" I think it was. They visited a restaurant 'somewhere'
that fries "Everything". They invite customers to bring stuff in and attempt
to stump them. They employ dips and various other coatings to good
effect. Their track record for success is apparently good enough to keep
them in business. Yeh, they fry stuff like custards and ice cream and
breads. Outragous is the name of the game.

--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)

On Sun, 14 Nov 2010 19:19:50 -0600, bbq > wrote:

>On 11/14/2010 4:21 PM, mike wrote:
>>
>> Might need to make the meat with those corn wiskey soaked wood chips
>> to get the correct flavor.
>>
>> Or just hand out a shot with every purchase.
>
>
>I go for battering them up somehow, put it on a stick, deep fry and get
>a shot of JD with a purchase.....
>
>Or maybe wrap them in some of those Corn Tortillas Koko made recently
>and deep fry and a shot of JD with purchase
>
>BBQ


How about tossing the food, and just handing out the shots...

On Sun, 14 Nov 2010 19:21:44 -0600, bbq > wrote:

>On 11/14/2010 4:30 PM, mike wrote:
>> On Sat, 13 Nov 2010 20:05:18 -0600, >
>> wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>>> If they could figure out a way to keep it all together on a stick, they
>>>> probably could get a booth at the Minnesota State Fair to sell them.
>>>
>>> Batter it like they did the deep fried butter!
>>>
>>> ;-)
>>
>> always wanted to try deep fried butter, but haven't looked for any
>> yet. I hear it is good.
>>
>> After working a 9 day festival in a food trailer as a kid, I tend to
>> stay away from the junk food alley at local festivals. I worked 9 18+
>> hour days in a row with no breaks deep frying cheese... Lost over 50
>> pounds and my taste for deep fried cheese.
>
>
>Too much of a good thing spoil the appetite??
>
>BBQ

Didn't eat any of the cheese. Lived off pepsi the whole time, hence
the 50 pounds lost.

Made an entire $300 for the week...

On Sun, 14 Nov 2010 17:59:06 -0600, Sqwertz >
wrote:

>On Sun, 14 Nov 2010 17:33:19 -0500, mike wrote:
>
>> On Sat, 13 Nov 2010 22:33:05 -0600, Sqwertz >
>> wrote:
>>
>>>On Sat, 13 Nov 2010 09:47:30 -0500, TFM® wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Fri, 12 Nov 2010 13:27:26 GMT,
>>>>> wrote:
>>>>>
>>>>>> Ditto! My big oven has the same controls, which for some odd
>>>>>> reason, I never employ.
>>>>>
>>>>> I'm pretty sure *all* toaster ovens have timers. They will not
>>>>> stay on constantly (that's a no-brainer fro a no-brainer)
>>>>
>>>> What's the "stay on" option on all toaster ovens for then?
>>>
>>>Not on any of the 4 I've ever owned. Show me.
>>>
>>>-sw
>>
>> Sunbeam model 6201 on the shelf in my garage has a stay on setting.
>> Turn the knob one click to the left.
>
>Ovens in garages don't count. Neither do ones with a "Stay On"
>setting.
>
>Peace,
>
>Jerry

HA! Just moved it into the house so I could write this reply... Can't
seem to get the "stay on" feature to disappear though

On 11/16/2010 3:53 PM, mike wrote:
> On Sun, 14 Nov 2010 19:19:50 -0600, > wrote:
>
>> On 11/14/2010 4:21 PM, mike wrote:
>>>
>>> Might need to make the meat with those corn wiskey soaked wood chips
>>> to get the correct flavor.
>>>
>>> Or just hand out a shot with every purchase.
>>
>>
>> I go for battering them up somehow, put it on a stick, deep fry and get
>> a shot of JD with a purchase.....
>>
>> Or maybe wrap them in some of those Corn Tortillas Koko made recently
>> and deep fry and a shot of JD with purchase
>>
>> BBQ
>
>
> How about tossing the food, and just handing out the shots...


If I have a good breakfast or lunch before I enter gates of the
carnival/fair....

JD on an empty stomach doesn't sit well with me !!

BBQ

--

On 11/16/2010 3:56 PM, mike wrote:
> On Sun, 14 Nov 2010 19:21:44 -0600, > wrote:
>
>> On 11/14/2010 4:30 PM, mike wrote:
>>> On Sat, 13 Nov 2010 20:05:18 -0600, >
>>> wrote:
>>>
>>>> In >,
>>>> > wrote:
>>>>
>>>>> If they could figure out a way to keep it all together on a stick, they
>>>>> probably could get a booth at the Minnesota State Fair to sell them.
>>>>
>>>> Batter it like they did the deep fried butter!
>>>>
>>>> ;-)
>>>
>>> always wanted to try deep fried butter, but haven't looked for any
>>> yet. I hear it is good.
>>>
>>> After working a 9 day festival in a food trailer as a kid, I tend to
>>> stay away from the junk food alley at local festivals. I worked 9 18+
>>> hour days in a row with no breaks deep frying cheese... Lost over 50
>>> pounds and my taste for deep fried cheese.
>>
>>
>> Too much of a good thing spoil the appetite??
>>
>> BBQ
>
> Didn't eat any of the cheese. Lived off pepsi the whole time, hence
> the 50 pounds lost.
>
> Made an entire $300 for the week...


And saved probably 98 percent of what you earned. At least for a week
or so ;-)

BBQ

--

On Tue, 16 Nov 2010 19:24:14 -0600, bbq > wrote:

>On 11/16/2010 3:56 PM, mike wrote:
>> On Sun, 14 Nov 2010 19:21:44 -0600, > wrote:
>>
>>> On 11/14/2010 4:30 PM, mike wrote:
>>>> On Sat, 13 Nov 2010 20:05:18 -0600, >
>>>> wrote:
>>>>
>>>>> In >,
>>>>> > wrote:
>>>>>
>>>>>> If they could figure out a way to keep it all together on a stick, they
>>>>>> probably could get a booth at the Minnesota State Fair to sell them.
>>>>>
>>>>> Batter it like they did the deep fried butter!
>>>>>
>>>>> ;-)
>>>>
>>>> always wanted to try deep fried butter, but haven't looked for any
>>>> yet. I hear it is good.
>>>>
>>>> After working a 9 day festival in a food trailer as a kid, I tend to
>>>> stay away from the junk food alley at local festivals. I worked 9 18+
>>>> hour days in a row with no breaks deep frying cheese... Lost over 50
>>>> pounds and my taste for deep fried cheese.
>>>
>>>
>>> Too much of a good thing spoil the appetite??
>>>
>>> BBQ
>>
>> Didn't eat any of the cheese. Lived off pepsi the whole time, hence
>> the 50 pounds lost.
>>
>> Made an entire $300 for the week...
>
>
>And saved probably 98 percent of what you earned. At least for a week
>or so ;-)
>
>BBQ

If I remember correctly, I got a good night's sleep, then went out and
bought a floppy drive for my Atari computer with my windfall....

Geeks, we do strange things.

On Mon, 22 Nov 2010 17:16:25 -0500, mike wrote:

> On Tue, 16 Nov 2010 19:24:14 -0600, bbq > wrote:
>
>>On 11/16/2010 3:56 PM, mike wrote:
>>> On Sun, 14 Nov 2010 19:21:44 -0600, > wrote:
>>>
>>>> On 11/14/2010 4:30 PM, mike wrote:
>>>>> On Sat, 13 Nov 2010 20:05:18 -0600, >
>>>>> wrote:
>>>>>
>>>>>> In >,
>>>>>> > wrote:
>>>>>>
>>>>>>> If they could figure out a way to keep it all together on a stick, they
>>>>>>> probably could get a booth at the Minnesota State Fair to sell them.
>>>>>>
>>>>>> Batter it like they did the deep fried butter!
>>>>>>
>>>>>> ;-)
>>>>>
>>>>> always wanted to try deep fried butter, but haven't looked for any
>>>>> yet. I hear it is good.
>>>>>
>>>>> After working a 9 day festival in a food trailer as a kid, I tend to
>>>>> stay away from the junk food alley at local festivals. I worked 9 18+
>>>>> hour days in a row with no breaks deep frying cheese... Lost over 50
>>>>> pounds and my taste for deep fried cheese.
>>>>
>>>>
>>>> Too much of a good thing spoil the appetite??
>>>>
>>>> BBQ
>>>
>>> Didn't eat any of the cheese. Lived off pepsi the whole time, hence
>>> the 50 pounds lost.
>>>
>>> Made an entire $300 for the week...
>>
>>
>>And saved probably 98 percent of what you earned. At least for a week
>>or so ;-)
>>
>>BBQ
>
> If I remember correctly, I got a good night's sleep, then went out and
> bought a floppy drive for my Atari computer with my windfall....
>
> Geeks, we do strange things.

....for 180K of storage. That wouldn't even hold one digital
picture. But you could notch the floppies so you could use them
double-sided.

-sw

On Mon, 22 Nov 2010 20:46:11 -0600, Sqwertz >
wrote:

>On Mon, 22 Nov 2010 17:16:25 -0500, mike wrote:
>>
>> If I remember correctly, I got a good night's sleep, then went out and
>> bought a floppy drive for my Atari computer with my windfall....
>>
>> Geeks, we do strange things.
>
>...for 180K of storage. That wouldn't even hold one digital
>picture. But you could notch the floppies so you could use them
>double-sided.
>
>-sw

Yup, two clicks of the paper punch and you had a double disk. Was
slow and small, but beat the heck out of tape drives.

Still have the thing somewhere in a box too.