sweth

As the newbie, I was told I had to report back with a review. It will take at least a few hours until there is enough blood circulating to parts of my body that aren't my gut for me to do that coherently, though. So as a quick mini-review: Deviled eggs: the usual ones at Del Merei, good as always Frickles: honestly never my favorite dish at Del Merei, but still good in the salty fried category Grilled franks on potato rolls. This was my Waterloo; between the toppings (Vienna Inn chili, cheddar cheese, pepper jack cheese, onions, roasted jalapeños, cole slaw, some sort of spicy red salsa that had a nice burn that built up over time, and of course bacon), I polished off a handful of these, and then realized that Eric had gone way beyond the call of duty, and we were less than halfway through the meal. Urp. Chicken fried chicken w/ creole honey mustard. I've never had this at Del Merei, and now I'm kind of resentful to discover it so soon before they close. Simple and straightforward but possibly my favorite part of the meal. Red beans & rice w/ andouille. I'm a NOLA snob, so I wanted some tasso in there, but still quite good. But by this point my intestines were crying uncle, so I only had a little. Shrimp & grits. Good; normally I like the shrimp in shrimp and grits to be smothered in gravy, while this was in more of a light cream sauce, but given the drubbing my belly had taken, a gravy respite was not objected to. Blackberry cobbler, strawberry shortcake, and vanilla ice cream. All were good, but the cobbler in particular was VERY good. (If the dogs were my Waterloo, the cobbler was waking up on St. Helena to discover that Wellington had come back to rub it in.) I also now remember that KMango promised to do a review as a rap (the "Frickle Rap", I believe) so (to paraphrase from the Beastie Boys) now I'd like to pass the mic to K.

It's worth noting, though, that these cows are still grain-finished, which in my experience means they will still taste more like grain-fed than grass-fed. Also, Michael--out of curiosity, why the "yay" for the grains being post-brewing malts? Malt-finishing beef is mostly to the benefit of the producers (the brewers don't have to pay to dispose of their malts and the farmers pay less than for commercial grain feed, plus of course the greater sustainability of both endeavors as a result of lower costs and "upcycling" of resources); I'm not aware of anyone who claims any difference in taste between cows fed malt vs. grain.

I haven't been to Sorak Garden in a while, but it, Hee Been, and Il Mee are the Big 3 for AYCE Korean along Little River Turnpike--all are pretty good, though there are non-AYCE places that are better quality.

I'm Sweth; I'm yet another lurker (mostly because I don't have the patience to hang out on sites that don't give me useful RSS feeds that I can use to find threads worth participating in) drawn in because of the email promising some sort of nebulous free card thing.