As the real Doctor said, got anything good to say?

You wouldn’t. Got anything interesting to say?

The Real Doctor.

Thank you for the endorsements, BUT: yes, I have the years, perhaps the knowledge, and certainly more bucks to spend on food than Food Guy, but let’s give him some respect! It is he who sacrifices his time, his treasure, and judging from where he eats, his health on this quest.

I have no interest in writing a blog, because, frankly, it’s too much trouble, doesn’t pay squat, and honestly, I can’t stay awake past midnight unless I get up to pee. (Remember, this is the fate of all you XY types, HA!). I prefer to stay on the sidelines and crack wise, dropping occasional pearls of wisdom as they come. But I serve at the pleasure of the Food Guy.

Doctor D

Does that answer your question?

I can take the criticism, what kind of dialogue and forum would this be if I didn’t?

Keep it coming Doc. I’m loving it.

Sorry to be such an insufferable asshole stickler for detail, but the “Food Guy” needs to know that you had a backyard GRILL, not a BBQ (or barbecue). That is, unless your parents were way cooler than mine, and everyone else in whatever LI neighborhood you grew up in.

This, from Wikipedia, best source I can find in the brief time allotted to this posting, for which I receive no honorarium.

“Barbecue has numerous regional variations in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.

In British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also refers to cooking under a source of direct, high heat–known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home ‘grill’, food is cooked on a grate directly over hot charcoal; while in a US ‘barbecue’, the coals are dispersed to the sides or at significant distance from the grate.”

So unless Food Guy is British (somehow, I don’t think so), we in our youth (we originally from Brooklyn still sometimes say “yoot”), had a backyard grill. Nobody barbecued, unless our LI neighbors came from North Carolina, Texas or maybe Cuba. I don’t think so.

If you and your illustrious readership want me to spare you the corrections in the future, say the word, and bask in your ignorance undisturbed.

The Pedantic Doctor

I love that chicken & rice combo with the white sauce! Hope that habeeb doesn’t make the white sauce from scratch (if ya get my drift)!!!!