Comments on: Shooting for the Superstars

By: James Boo

James Boo — Fri, 15 Jan 2010 17:39:38 +0000

Actually an impossibility – Slate did a piece a while back on “last suppers” on death row. http://www.slate.com/id/2235155/

By: wasabi prime

wasabi prime — Thu, 14 Jan 2010 16:24:23 +0000

Almighty gods of the underworld — I want to commit a heinous crime so that when it’s time to meet my maker on death row, I’m going to order THIS WHOLE THING as my Death Row Meal. And definitely that Bloody Mary with the meat staked to the celery stalk. GENIUS.

By: James Boo

James Boo — Tue, 12 Jan 2010 02:41:45 +0000

Go get that hog! And bring some friends so you can order chicken, turkey, ribs, rib tips, and links :]

By: foodhoe

foodhoe — Sat, 09 Jan 2010 15:11:45 +0000

we’ll forgive you, but next time maybe you’ll have more time… dang dude, the precise clarity of your pictures gives the false expectation of a scratch-n-sniff perusal… ah, it’s just a matter of time. And what’s this I read? The legendary piggly wiggly can be found right in my backdoor? woothoo!

By: Zach Mann

Zach Mann — Fri, 08 Jan 2010 21:31:42 +0000

I wish I was a part of more of this.

By: James Boo

James Boo — Wed, 06 Jan 2010 05:45:34 +0000

Ben – really sorry I didn’t get in touch, but when I wasn’t using my vacation time to work on my book proposal, I tried as hard as possible to focus on spending time with my closest friends and not overextend myself. Next time! And I’m sorry that the Piggly Wiggly won’t be as good to you as it once was to me. Hopefully you will still find it a tasty sample of what barbecue could be when it’s in touch with its roots. One thing that is still particularly good at Chef E’s is the chicken (wings and otherwise). I’ve never had a smokier bird!

Esther – I’ll do my best to find a comparable source out here… It does seem like most Russian bakeries focus on sharper types of rye bread, as opposed to the simple dark loaf. First, though, I’ll have to dig up your notes on rice cakes :)

Humble – I totally understand; I was bewildered when I first saw it. For a while, it actually worked, but they’ve gotten to adding so much meat to the bun that it gets too soggy to be enjoyable – and not in that great, simple-carbon-chain kind of way that characterizes processed and sliced white bread.

Chris – That is one smart Suzy.

Debi – Forget my recommendations; did you click on the link to WET PETS SAN PABLO? Best argument for the Bay Area ever!

By: Debi (Table Talk)

Debi (Table Talk) — Wed, 06 Jan 2010 02:04:53 +0000

I think a trip back to the Bay Area is in order for us based on these recommendations!

By: Chris M.

Chris M. — Tue, 05 Jan 2010 23:43:49 +0000

Jonesing for the East Bay once more. I took Suzy to Jodie’s just once, when we visited Berkeley last January. She still talks about Eggs Royston about every month or two, it’s ridiculous.

By: Humble Reader

Humble Reader — Tue, 05 Jan 2010 22:33:19 +0000

Ciabatta Bread!? It breaks my heart to hear they tinkered the sandwich with such a thing, but I’m glad it was still delicious. White bread exists for only 2 things – PB&J sandwiches and pulled pork BBQ sandwiches.

Change of topic – have you ever been to Golden Triangle in Whittier? Amazing Burmese-Thai food.

By: Esther

Esther — Tue, 05 Jan 2010 20:59:41 +0000

aw james! why do places keep closing on you?!? WACK!

But the stuff you did get to eat look awesome. :D I want to try some of the bread!!