The charm of KK was getting one fresh off the conveyor.

Agreed. The ones in boxes aren't nearly the same animal.

I was just really missing the hometown bakery of my childhood. Saturday mornings my parents would give me a dollar, and I'd walk the 5 blocks or so and get a bear claw for my mom, a chocolate raised for my dad, and whatever appealed to me at the time. My word they were good. Winchell's was a step down, and Dunkin was a step down from that.

Ultimate barbecue -- Allen and Sons. 2 locations -- U.S. 15-501 between Chapel Hill and Pittsboro, NC, and NC 86 between Chapel Hill and Hillsborough.

I'm gonna guess there's no cow involved here. (Although, I actually don't like barbeque, so I shouldn't put a dog or cow or pig into this fight.)

One involved slathering everything in a yummy sauce

A typically non-Southern misunderstanding of barbecue, I must say.

Sir, it's not a sauce slathering thing. It's about marinade and cooking styles.

A Fry Daddy is an electric fryer shaped like a small kettle. Very popular wedding gifts in the 70s and 80s.

There are different sizes, ranging from the Fry Baby to the Fry Grandaddy.

The Fry Daddy is no longer the preferred fryer now that you can get countertop commercial-quality fryers for the home.

Oh, YUM. When I was in Vermont for my bro's wedding, I made sure to get a cider cake donut at the Cold Hollow Cider Mill.

Yay, you went!

Oh, yes. I went the first time I was there, too. (You can hardly tell it's me, because I wanted the whole front of the mill in the picture.)

Nora, did you see my post in Bitches last week about my bro's new menu for Oktoberfest? And how you should go and have wurst and Bavarian-style beer?

Sir, it's not a sauce slathering thing. It's about marinade and cooking styles.

This is true, though sauce is usually involved, to be slathered or dabbed on lightly at the diner's discretion.

Raq, in NC, barbecue = pork. Allen & Son uses a vinegar based sauce, but Chapel Hill is very near the vinegar-tomato line.

I just had Indian for lunch. Tres yummy.

Sir, it's not a sauce slathering thing. It's about marinade and cooking styles.

Hec, speaks true. Sometimes it's about the rub.

Sometimes it's about the rub.

Yeah!

::just likes it when Heather talks about "the rub" and/or putting together "a boil."::

Also -- SEAN!!!! How you been? I feel like I haven't seen you around in ages!

HI TEPPY!!!! I've been good. I've been working with ND a bit lately. Trying to land film and theater gigs where I can, and hoping I don't completely run out of money.

I've been trying to lurk here and there, but I get more than 200 posts behind in Bitches or Natter and I just give up. Today I skipped harder than a fourth grader.

Sir, it's not a sauce slathering thing. It's about marinade and cooking styles.

Feh. FEH! I say. You cannot call it a barbecue unless it involves some kind of barbecue SAUCE! Hence the name.

Raq, in NC, barbecue = pork. Allen & Son uses a vinegar based sauce, but Chapel Hill is very near the vinegar-tomato line.

Yep, I know. We kept trying to go for barbeque when we moved to Virginia, but no one served beef. Finally, a friend gave me a whole dissertation on regional types of barbeque. (Of course, what I heard was "blah blah blah no beef here blah blah").