What: Six specialty melts such as The Caliente (queso fresco, jack, chorizo, avocado, jalapenos) and the Chow Bella (provolone, salami, mustard, pepperoncinis), to name two. Sides are tomato soups, tater tots and varied homemade puddings for dessert. Bread from Silke's in Clarksville; cheese from Sweetwater Valley Farms in Philadelphia, Tenn.
Where: Mobile, baby — Downtown and Belmont/Vandy area at lunch; bars and concerts at night
When: Kicks off Thanksgiving weekend at Green Wagon's "Skip the Mall, Shop Local" sale
Why: Chef Crystal de Luna-Bogan and husband Joseph love cheese, and they love you.
Jelloughnuts, the doughnut flavored Jello shots from the geniuses at My Jello Americans. Think about that for a second — doughnut-flavored Jello shots. It kinda gives you some hope for the fate of the human race, don't it? [via Buzzfeed]
That right there, ladies and gentlemen, is how you prepare a turkey! It just needs a good rub! Ba-dump-cha! But seriously folks, if you haven't yet, you should check out the Holiday Guide 2010 — the dude from American Pickers is in it! All we need is the Millionaire Matchmaker lady and living here will be like living in my DVR!! Oh, ya, and I was lucky enough to cook an (almost) all-local holiday feast, which was super fun. I'm originally from Massachusetts, so it was tough to give up my cranberry sauce, but other than that the spread was exactly what the Pilgrims would have made, had the Mayflower magically landed right in the heart of Tennessee 400-some-odd years ago. Or something like that. Either way, it was really tasty and it had everything to do with using great, local ingredients.
Served in the comfortable bar area from 4 to 7 p.m. Monday through Friday, the deals include selected wines by the glass and well cocktails for $5 and all draft beer for $3. The noshing options revolve around some of your favorite bivalves, with medium-sized Gulf oysters on the half-shell and littleneck clams for $6/dozen. Fret not about the dirty BP devils; these oysters are fully inspected and had a wonderfully fresh taste without being overly salty. I also appreciated the fact that they weren't too big to eat in one bite.
There are so many other ways to do it. Get a pasture-raised or grain-fed fried turkey from Martha Stamps catering, plus traditional starters and sides like pickled peaches, scallion biscuits and corn-poblano pudding. Or get Provence to do it up right.
By now, deep-fried turkey is no novelty, but a real alternative. To avoid a disaster, let someone else do the frying. Bro's on Charlotte Avenue will deep-fry one for you. Bojangles sells a deep-fried turkey for $39.99, advance orders only.
There are so many others — and since tomorrow is the order deadline for many Thanksgiving purveyors, bring your deep-frying and catering ideas here, and help fellow Bites readers elevate the cuisine on this year's holiday table.
I love this Sacramento NBC affiliate report. Basically, a guy orders a Double Whopper for breakfast (!) and gets a receipt that says "Fuck you" on it instead of his order number. The poor guy's humiliated by this horrifying experience, so our intrepid journalists interrogate the store manager. "What are you gonna do about it?" the serious investigative reporter intones. Maybe the employees were playing Cee Lo in the kitchen, or maybe the receipt-printing machine was just being honest about what Burger King's food is doing to your body.
This same thing happened to me once at a Nashville area BK, but the receipt said, "Bless your heart."
(Via The Awl.)
And dreams really do come true. Well sorta. It doesn't look like the boss is ever going to let me collect fuzzy statues of mythical beings, but I'm pretty sure she will be totally down with Jackalope Brewing Company, a new craft-brewer that's set to open their doors in Spring 2011 — particularly when she learns that Jackalope, operated by Bailey Spaulding and Robyn Virball, will be the first entirely female-run commercial brewery in Tennessee. And while our locals-drinking-local-drinks options are pretty great right now — Yazoo will always be a favorite, and Corsair's Pumpkin Spice whiskey is the only thing making this dreadful weather bearable — more locally made booze is always a good thing.
Yes, they're opening up their brewery/taproom on Eighth Avenue South — just a few blocks away from Yazoo — but two breweries within stumbling distance of each other is kinda awesome, at least in my beer-soaked brain. There are enough drunks in this town to keep both of 'em rollin in dough, and goshdarnit, we're gonna try!!! Or at least I'm going to try. Anyway, we'll keep you updated as things progress.
After the jump, a sweet little ditty about everyone's favorite cryptid, ya know, just to celebrate...
The winsome Reynolds, Ga., native published her first cookbook, Gourmet Made Simple, in 2008. Her latest offering includes inventive versions of classic Southern dishes, often with international twists. Her recipe for Greek summer gazpacho adds feta and Kalamata olives to the traditional tomato soup, and her Italian take on collards includes capers, raisins and pine nuts in place of the expected fatback. I'm looking forward to giving that one a try since it's always fun to buy a trunk-load of collard greens at the Farmers' Market for 3 bucks to discover that it eventually boils down to two servings.
If you want to meet Gena and buy a signed copy of her book, there will be four opportunities to see her as she traces a reverse-Sherman path from Atlanta through Franklin to Nashville.
This video is hypnotically beautiful. Yeah, it's just a guy rolling dough and throwing it to another guy. But the rolling! And the throwing! And the way he smacks the rolling pin down just as he releases the freshly pressed Parotta! And the arc of that one as it passes over the waiter's head! It's ... it's the best video featuring a guy rolling and throwing dough I've ever seen. I'm going to watch it again.
Thank you, Kottke.
You can rely on vintage ports to be some of the most outrageously expensive wines you'll ever see on a menu or on the wine shelves at your favorite liquor store. True Port wines must come from the Douro Valley in Portugal, so by definition they are produced in extremely limited quantities. Add in the factor that Ports are usually made by a complicated blending of multiple lots of various vineyards and vintages, and the process can get pretty pricey. Also, since Ports take much longer to mature than other traditional varietals, vintages from more than a century ago are still eminently drinkable. And expensive as heck.
Hoyt Hill's email newsletter recently brought me news of an extreme example of the preciousness of this tawny treasure. In the second half of the 19th century, phylloxera virtually wiped out most of the vineyards of Europe. Just about every rootstock producing the great grapes of the EU is from a post-phylloxera version created through hybridization.
This means that the history of wine pretty much got wiped out like the burning of the Library of Alexandria. So examples of wine from before this period are viewed as unbelievably valuable. A lot of 155-year old Port was recently made available to the market after being passed on from generation to generation of a Portuguese winemaking family. David Guimaraens, the winemaker for Taylor Fladgate, discovered that this wine had not lost its essence over the years, but instead had gained an elegance that was unsurpassed.
Robert Parker, who can often be fairly stingy in his praise, basically had a winegasm while describing this special Port:
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