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And let me add-I grew up in Southeastern Kentucky. We did have local pizza joints. And the pizza was ATROCIOUS. Think frozen (freezer burnt) crusts, super-cheap tinned pizza sauce, barely-done crusts with burnt cheese.

I don't know if I got an unsweetened version or what, but I got a pack of this stuff when it FIRST came out and the only impression I got was "chemical bitterness". It tasted like straight brown food coloring or something. This, mind you, was over a year ago I'd guess. They may well have changed the formula, but it was completely atrocious at the time. I tried adding stuff to it, like milk and sweetener and the taste never quite changed.

Jagermeister is the only thing less palate-appealing than gin.

I've grown to like Henderick's reasonably well and I'll certainly give DH Krahn a go. But in general, I imagine that gin is made by some madman in a bottling facility to steeps a dozen Little Tree pine air fresheners in a bottle of vodka then ships it off to market.

I agree completely about using fruit juice as opposed to artificial sweetener. I thin it's much better for you to get the natural nutrients and sweetness of fruit than to consume whatever's in fake sugars. 50 calories is a small price to pay!
The watermelon sounds perfectly perfect!

I feel like echoing everyone else here: if a restaurant is loud, I will seriously consider going elsewhere. I can understand a high noise level when it's a packed house, but restaurant designers should plan some padding. No excuses. It's so easy to hang burlap, canvas and clever-disguised egg crates.

I love restaurants with the foresight to construct the layout into rooms and smaller, enclosed spaces. This not only creates a more intimate feel but helps cut down on excess noise.

It's a little bothersome that people here are counting noisy kids as the restaurant's doing. It's really not their fault that so many parents are bound and determined to subject us to their poorly-behaved spawn. And people throw such a fit when restaurants place "No kids, please" signs out front.

I hate this kind of sauce. It seems like you'd do just as much good dipping the meat in vinegar and shaking some Frank's Red Hot at it. Same level of awfulness, less cooking.

Lee's is an amazing chain. Unfortunately, it's lack of name-recognition and failure to update its brand results in locations that are often more than a little run down. I think Lee's sides taste somewhat closer to homemade.

Um. I've heard the opposite about this nut. From Wikipedia: "Analysis of tree ages in areas that are harvested show that moderate and intense gathering takes so many seeds that not enough are left to replace older trees as they die." Animals that eat them tend to accidentally leave the seeds behind, which become new trees. When the seeds are scarce, however, they don't leave any behind.
"Sustainable" is always a relative term.

Cumin
Garam Marsala
Paprika
Crushed red pepper flakes (counts?)
Cinnamon
Random pre-mixed jerk
Poppyseeds
Cayenne pepper
Black pepper
Nutmeg

Blackberry cobbler. Swoon!

There are a ton of businesses here that are doing a lot to include local produce. There's a place called Good Foods that makes a whole buffet in their grocery store with wholesome foods, many of which are produced in-state. Cool stuff.

For my fiance and I, this argument absolutely came down to time and convenience... if we had to wait for charcoal to warm up, we'd never grill! That was evidenced by a rusted-out $20 grill we got last year from the Wal-Marts. We used it twice all summer. When it came time to buy a real grill, there was no way I was going to let my grill sit idle all season!
Imagine: grilled dinner every night of the week. And that being EASIER than dropping the food in a skillet or in the oven. Yeah. Crazy.
I appreciate charcoal's taste, but not enough to make it worth my while. Yeah, I said it.