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I believe Dublin also made cane sugar versions of Big Red and NuGrape. I hope those will continue. National Dr. Pepper/Snapple claims they have a cane sugar version of Dr. Pepper but that may just be a dodge. King Corn wins again!
http://kutnews.org/post/dublin-dr-peppers-demise-sends-fans-scrambling

My favorite knife is a Japanese is a heavy Misono santoku my boss has. Balance, cut, and finish is fantastic.

Austin's Bergstrom airport has local eateries: http://www.ci.austin.tx.us/austinairport/dining2.htm
From BBQ to Tex-Mex to ice cream BUT they're past the security section and only for people with tickets! You can't even have a meal or a drink with a friend waiting on a plane. Any other airports like that?

BTW one of the beer mags (All About Beer or Draft) runs frequent lists of microbrews available in different airports.

Wow! What's the sale price? Just kidding, got it in the Amazon basket right now.

Skip the usual suspects for good meat and go to http://www.eatwild.com/products/index.html and search for local producers near you.

You can save money by picking it up at the farm and possibly by breaking down a loin into steaks, an easy enough thing to do.

This is really no-fail:
Place an entire egg into 1 cup of olive oil with a peeled clove of garlic.
Insert your immersion blender over the garlic clove and turn on.
Aioli in less than a minute!

dmcavanagh is right! I'd gladly pay $150 or so for a kit to turn my Weber into a pizza maker.

Looking forward to more condiment recipes! Here are 2 recipes for Worcestershire Sauce , one from 1876 and one from 2009:
http://query.nytimes.com/gst/fullpage.html?res=9C02E0D9163AF93BA25753C1A96F9C8B63&scp=1&sq=Worcestershire&st=nyt
And one from emeril:
http://www.emerils.com/recipe/7149/emerils-worcestershire-sauce

I'll have to give a shout-out for Jack's breakfast sandwiches.Sausage or bacon (sausage with ham on the Supreme) with fried egg and cheese on either a biscuit or croissant. Here in Texas they serve them 24/7. They have just as much fat as I'm hungry for but without as much as a burger-and-fries combo. You can get the same in a pita or on toasted bread but a single sandwich (croissant breaks apart less) I can eat with one hand and I'm satisfied for quite some time.

Another good one is equal measures of sweet and dry vermouth with a couple of dashes of bitters.

Madeleine Kamman's The Making of a Cook.

I'm staging with a friend who sells charcuterie at the farmers' market. He made up a batch of choucroute garnie: duck fat & stock, sauerkraut, potatoes, and pork sausages, pork belly, pork loin, I can't remember the rest of the spices and aromatics.

He said it was the 'last meal' he would want before execution (along with champagne and good bread). Find a version of it and you'll agree. There is no better cold winter meal in the world.