I think quahogs are the same as little necks. I'm not sure, but I think so.

Moon Pies got started in Tnn.

I put my Caphalon fry in the dishwasher and it messed it up too. I just put the thing in in the trash. I'm sure it's good cookware but you must hand wash it. I hate washing pots and pans so the only thing I hand wash are my good knives.

I have a set of stainless steel Cuisinart, a 12" nickel plated cast iron fry, and an LC dutch oven. I really like the the Cuisinart - good value - All Clad I think is over priced, byt it is execellant cookware.

I''m a Dukes mayo person too. Hellmans can't touch it. Blue Plate is also very good and another if you can find it is JFG.

I think you would enjoy Luigi's Trattoria, 503 61st Ave. North. Myrtle Beach, SC. This is true Italian no Greek twist to it like Rossi's. Rossi's is good, but Luigi's is the real deal. Food a good burger, bar try Oscars in North Myrtle Beach on 17 Business across from N. Myrtle Beach Harley if you can take massive amounts of cig. smoke. Nice folks, good bar, good happy hour 4-7 pm Mon. thru Sat. Hope this helps.

You will not get nickel poisoning. These pans start out as reg. cast iron. They then go through a USDA approved electroless nickel plating process. The result of this is a pan with surface harder than stainless steel. This is why you could clean it with a steel wool pad if it were needed. They are also non-reactive and can be washed in the dishwasher. I have a couple of them and love them. LC looks nice but it will chip. The nickle plated pan my not be as good looking as looking, but it will get your attention. They are a real conversation piece in the kitchen. You would use them as you would any other cast iron pan, but you don't have to season them. Hope this helps.

I think before I left, I would have a talk with the manager.

Many time I'll take a ribeye and just apply some light grey celtic sea salt along with some butchers grind black pepper.I then pan sear it a minute or so on each side and finish in a 375 degree oven. Some times before I put it in the oven I'll cover it in some Lee Kum Kee black pepper sauce and when done throw some chopped spring onions on top. YUM!

Put what you like in it. It's not a crime, you won't go to jail.

Purple Hull peas (Cowpeas) have been grown in the southeast since slavery. They grow very well in our hot, humid climate. I'm going to try the pinkeye pea sometime, I hear they are a little more "meaty". I understand that the regular purple hull pea was the original pea used in Hoppin John.

I like raw cookie dough too. Your right the gov. telling us how to cook our hamburgers. What's next? Rome is burning !

In NC, by law burgers served at restaurants must be cooked to med. or more. I think this is also true here in SC.

steveindurham, I'll pan fry mine once in a while too. Your right, the breading does turn out nice and light. That Greek place your thinking about may be San Remo. I used to go every morning.

Yellow summer squash sliced into about 1/4" rounds and then deep fried. I bread it it in corn meal and fry in peanut or canola oil.

Gus' Sir Beef on Monroe Rd. That fried squash is outstanding. Get their early or the line to get in in will be around the building.

I've got a Rival and It does just fine. Bought it at Walmart. Al-Clads price is way out of line.

I've really enjoyed my Zyliss. I think they make them in two sizes, I bought the larger one based on what a lot of Chowhounds recommended. It works great.

Chick-Fil-A has a good GRILLED chicken sandwich. They use peanut oil in my area for deep frying. No trans fat. Sorry about the very, very, small percent of folks that can't deal with peanuts. As for forcing on-the-job prayer sessions on thier employees, I'll have to ask a buddy of mine who is a Chick-Fil-A franchise owner about that. That would bother me too.

DItalia.com has a lot of good basics.

I enjoy using peanut oil. When I can find one imported from China I'll buy it over Dukes or Lu Ana. Chick-Fil-A uses it 100%. Peanut allergies are a problem to only a very,very small precentage of the population. I also use soy oil as well as olivie oil. The peanut oil price in my area is about the same as extra virgin olive oil. But peanut oil takes the heat better.

I'm sorry, but yes toss 'em

Thanks so much for all the ideas. I'll post how it all turned out.

Thanks Davwud. I know that they would be better than instant. I'm so pushed for time in the AM, but I still want to eat a good breakfast.

Thanks again.

It takes about 45 mins. I'll stir them every once in a while. The point is I don't have 40 mins. I don't have 20 mins. I've got to get it done as quickly as I can. I guess I'll go back to instant. 4 mins. in the microwave.

I have heard that you can cook non instant grits in the microwave. If that is the case it would sure be nice as opposed to standing at the stove for nearly an hour. If any one has a method of doing this I would be very greatful.

I've had Maurice's 'Q before in W. Cola many times. Not bad. I like E. NC style the best but what in the world is this in your face agenda you all are talking about at Maurice's place in Santee. My Mom and Dad used to live in Santee and I used to love going to see them in Santee and playing a little golf. But at that time Maurice did not have a place in Santee. If we went out we would go to Clark's. But you must remember this was in the '80s.

Has anybody tried the new NC Style Lexington BBQ place in Myrtle Beach? If so how was it.

Thanks cackalackie, I really enjoyed that video.

I understand the FDA has issued a recall on some of the Maranatha tahini. I don't use it but you might want to check out the FDA web site to be sure.