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We go to Gulf Shores every year between Christmas and New Year's. In 2010 when it happened, there were little tar balls everywhere. Last year, I noticed a few but not nearly as many. The beach was still gorgeous as usual.
From what I understand, there is always a little oil leaking naturally. The sand clumps the oil together and eventually those little balls get buried. Just part of nature's clean up process. The BP clean up crews did more damage by stripping the sand trying to get every tar ball when nature can take care of most of them on it's own.
I might need a good dealer as well. My smoking habit is getting pretty fierce. Only thing that is getting me through this crazy Friday is thinking about what I can do with the pork loin my wife bought me yesterday.
It's just my wife, my dog, and myself at the house. I compared the XL to the Large when I was egg shopping, it simply came down to practicality vs cost.
If we had a larger family, the XL would be useful on a regular basis. Since the majority of my cooks are just for us or a couple of dinner guests, there was no reason for me to spend the extra money when the Large would perform perfectly for my needs. I've never once wish I had more room for a cook.
When my wife and I were visiting Charleston, SC a couple of years ago, we made a point to visit Jestine's Kitchen. It was featured in an episode of "No Reservations". I'm glad we did, it was one of my favorite restaurants there.
Although it's impossible to have even an average meal in Charleston. It's heaven for a foodie.
The DDD & MvF Nashville locations are a little touristy. Good, but there are some better places around.
I check for marbling. Fat = flavor. Too much and you're not getting as much meat for your money. Too little and the meat may be slightly drier and not quite as flavorful. I look for even marbling through the meat and a nice fat cap.
I also agree with the other posters, squishy is good.