Go on, click it. Scroll down to Nashville. I'll wait.

Usually with these things, I get it. There's some sense to the ranking. Here, I'm flummoxed. Do we not have five or eight or 10 other popular "high-end" restaurants that deserve equal notice?

So I mused on Twitter (I'm @Nashmallow) about the algorithm used to assess the rankings, and the algorithmist tweeted back. It's all perfectly civil, you know, "sorry your favorites didn't make the list" or whatever. But still, there's a point to be made — why is someone far away from Nashville ranking our restaurants? I even get that maybe not a lot of Nashvillians use Urbanspoon, so the site doesn't have many reader reviews to draw from. But you have the Scene to refer to. I'm still a little huffy.

Share your thoughts in the comments, or get something off your chest. The open thread is the place to blow off steam, politely disagree and bitch and moan. As Dorothy Parks (or Alice Roosevelt Longworth) said, "If you can't say something good about someone, come sit next to me."

• Photo: Peter Neff
• Pan-seared halibut

The Green Hills grande dame has been around forever, or as Carrington puts it, it's been "a dining landmark in Nashville for the last quarter-century."

Chef Kevin Ramquist has just introduced his spring menu, and that, along with F. Scott's milestone birthday, prompted her to stop by for a dinner she pronounced memorable.

A series of beautiful, colorful plates landed on the table, often shattering our expectation of what the item, as described in simplest terms on the menu, might look like. For example, salad of watercress and duck confit was strewn down the length of a narrow rectangle, with plump al dente peas dotted across the bed like a playful ellipsis and buttery hunks of rich meat camouflaged among greenery tinged with cactus-pear vinaigrette. At first glance, it resembled an elaborate tray of sushi. Perhaps the singular most memorable bite of the evening was a shard of duck cracklin' hidden among the greens. The unctuous, deep-fried skin shattered with a salty satisfaction that would make a plain-old crouton cringe with shame.

How was your week, Bites Nation? Reconnect with any longtime restaurant faves? Did you eat anything utterly unctuous? What does your weekend hold? Share questions and tips and tender springtime tendrils of thought at the Weekly Open Thread.

• flickr user sylvie LS via ocweekly.com

But Mom is so 20th century. Tattoos are now much more about lifestyle than abstractions. (For example, check out this slideshow of food tattoos at OC Weekly.) It's the only kind of tattoo I could live with, really, because all the abstract nouns have been taken.

This skull veg*n tat speaks for itself, and what it says is ... uh ... "I'm a gentle, plant-loving, animal-cherishing person with other unresolved issues." Always a message worth sharing.

The sweet spirit of this beer-and-pig chest bump below gets pretty close — it tells a story and doesn't take itself too seriously.

That's what's rattling around here on Steeplechase Mother's Day weekend. How about you — planning any food tattoos? (This lineup of ill-favored food tattoos on Food Network Humor can serve as a cautionary.)

What about food happenings, weekend cooking and happy beer-and-pig reunions? What are you and Mom doing to celebrate her continuing fabulousness? Open Thread is your friendly weekly forum.

• Flickr user sarah goldstone

• from portlandtn.com

Last year I discovered Chilly Pops and Ousley Ouch Salsa.

This year you can try Geadello's pizza (made by one hard-workin' man on Trousdale Lane!), Macro Baby Food, Delta Blues Tea Punch, Hygen8 water, Doc Braden's Seafood Pies. There've got to be at least a few in there you know you want to try.

Oh, and those strawberries. They're so good this year — and bountiful, too, with no late frost, no drought and no flood to spoil their growing season. Just sweet little Tennessee strawberries. Have you bought any yet?

So that's your Saturday morning, 9 a.m. to 2 p.m., then you can go to your farmers' market of choice. But what's going on the rest of the weekend, foodwise?

• From sheknows.com

A March Bites post by Timothy Davis on tipping here on Bites, was just the latest time we've dipped our toes into that deep, turbulent pool.

Such a personal thing, tipping. Such a long process, with so many factors, so much agonizing, weighing, judging and being judged. No wonder things go off the rails sometimes.

From Huffington Post Food, for your Friday fun, some crazy tipping stories.

And for dessert, a bonbon of a tip story from zagat.com about a tip from someone you'd least expect to leave it

By James Mulcahy
This week, in honor of all of our finance-related coverage, we shared some crazy tipping stories from the front-lines of the service industry. Our readers did not hesitate to chime in with their own tales of unusual tips, and one of them left in the comments really struck our fancy. It's a service industry truism that the best tips are usually left when you least expect it, and that certainly was the case in this story, left by one of our commenters. If you have any more tip tales to share, let us know in the comments!

"I was working at an expensive Midtown Manhattan restaurant. One night I had as a guest a controversial public figure. My manager came over to me and said, 'That man gets nothing for free from us', and I couldn't have agreed more. He had a great time, he ordered a middle course of white truffle and scallops, and a bottle of very expensive wine. His total bill came out to around $2,000.

He signed the check, complimented me on the food and service, and left. I looked at the tip line, and it read $4000. I knew it wasn't a mistake because he wrote it twice, with a 'Thanks!' written next to it. I was in utter shock, because that man was Rush Limbaugh."

What tip do you have for the Open Thread this week? What tips do you hear?

• We're clearly in the wrong business, readers.

• It's a good concept, admit it.

Still, that's no excuse for this. There are times you need 5 ounces of chopped onion and celery in a hurry, such as prepping without a kitchen or a knife. But the $7 a pound price tag still rattles me. For that price, you can buy New York strip.

And sloth is no excuse for this either, though I confess to being curious and somewhat impressed with the ingenuity of canning a sandwich. It's not such a crazy idea — canned cheese, already a reality.

Back to the twilight hour — I'm dropping by Corner Market, Newk's, Which Wich, Lazzaroli. I'm buying double helpings from the food trucks at lunch, picking up barbecue from Judge Beans on the way home and serving it with carrot sticks. Hey, it's still nutritious, even if it's not glamorous.

The dinner scramble — what's your solution? And what else is on your mind? The weekly open thread is the sharing place.

Two long shelves at my office are loaded with mugs. Most are matched sets, but there are a lot of strays, too, including mugs from vendors, or gifts that co-workers brought back from vacations.

This one has a homespun saying on it — someone gave it to your grandparents at their office 35 years ago.

• Mugged by fatuous sayings

Next is one that someone might have thought was funny, but I'd be insulted if someone gave it for me. The full text is "You say I'm a bitch like it's a bad thing." Maybe someone bought it for herself.

• Who would buy this for someone else?

Then there's this one — also someone's idea of funny, I guess:

• Ah, such a knee-slapper.

Not that cute, not that funny. Really, no value at all, except that they do a good job of holding coffee. I guess that's why they were moved to the office cabinet.

Yeah, so that's my ice-breaker for the week. What's yours?

• Photo: Michael W. Bunch
• Dolsot bibimbap at Gloria's

We quote the Fox concerning this exaltation of the divine fruit of henhouse plunder:

With the dialog about local and sustainable food reaching a fever pitch, the elegant oval of the backyard-hen egg is emerging as a crystalline (or should we say calcareous?) symbol of a simplified food supply. As such, it is hatching a new wave of egg-laden specialties, from the Royale Steakburger at Steak 'n Shake to the fried quail egg atop a patty of pulled pig's feet with gribiche sauce that chef Clay Greenberg is planning for the menu at his upcoming Silo restaurant.

When Marché recently plated a soft-poached egg on a nest of greens at a fundraiser for Urban Chicken Advocates of Nashville, the UCAN folks, not surprisingly, provided their own brown- and blue-shelled ingredients. But Nashvillians without coops in the garden can find sustainably raised eggs from a number of local sources, including Avalon Acres, Bugtussle Organic, Willow Farm and McDonald Farm, to name a few. More and more, the names of such nearby farms are appearing on Nashville's menus, as chefs clamor to showcase the local components of their egg-topped dishes.

Putting an Egg on Top is a trend we love, though one we are trying to love in moderation. After all, such efforts to gild the lily, no matter how locally, risk contradicting that all-important theme gaining momentum alongside the local food movement: Less is More.

Read the column to get Carrington's take on these favored egg-topped delicacies:

Tuck's Special, Edley's Bar-B-Que
Pad kra pao, Smiling Elephant
The Farm Burger, The Pharmacy Burger Parlor & Beer Garden
dolsot bibimbap, Gloria's Kitchen
Creamed spinach, Kayne Prime
Basil chicken Thai style, Thai Kitchen.

How about you, Bites Nation. Do you like yolky golden goodness atop your entrees? Or is that an abomination? Any other food-related controversies you'd like to chew on? Speak up.

This is the Open Thread. Come out of your shells.

If you haven't checked out Sunnee Saysack's enterprise (they also sell gold jewelry, in case you're in the market for some bling), you owe it to yourself to head out there for some transcendentally good Southeast Asian fare.

Carrington found herself bowled over by a surprising delicacy: fish maw stew, studded with hard-boiled quail eggs and strips of fish stomach — actually the gas bladder the fish uses to control buoyancy. Even Saysack's daughter Nina, who manages the restaurant, admits that the fish guts are a little slimy.

"Slimy, yes, but also fabulous," Carrington writes."The silky smooth and slightly thickened broth is strewn with pulled chicken, dark threads of julienned mushrooms, finely minced garlic, bamboo strips and firm quail eggs, which burst like grape tomatoes. To dub such a delicacy 'fish stomach soup' is to undersell its richly textured and deeply flavored medley of earth, sea and sky."

How has your week been, Bitesters? Any delicious surprises? Thoughts, questions or musings? This is the perfect forum for spilling your guts.

White started out working as an actor in New York and Hollywood, and a cook on the side, until his talent for food-wrangling turned into a career. He's styled food for more than 75 movies and TV shows, including The Girl with the Dragon Tattoo, The Social Network and now The Hunger Games.

Impressive food is pivotal to the movie's plot, where starving teens compete for a shot at the opulent meals of the privileged. Take note of the roasted pig with an apple in its mouth that heroine Katniss pierces with an arrow: White fixed up that pig in his brother's smoker in his hometown of Pulaski, Tenn.

White, now 55, hopes to semi-retire, he tells Kim Green. He has a catering company and a special-events space in a Victorian building in Pulaski. But he figures he'll keep doing the occasional movie shoot in North Carolina (where Hunger Games was filmed) and New Orleans.

How about you, Bites folks? Any feats of culinary derring-do to report? Share your news, musings and questions here on the Open Thread.