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Re: “Is Cappuccino-Flavored Potato Chip Creator Chad Scott the Most Reviled Man in America?

this is funny because my friends and I have been wrapped up in this very conversation for the last week or so. I have no interest in the cappuccino or the mango. I look forward to trying the bacon mac and cheese. I love the wasabi ginger and hope it stays.

1 like, 0 dislikes
Posted by mike on 08/14/2014 at 10:49 AM

Re: “The Weekly Open Thread: It's National (Fill-in-the-Blank) Day!

hey Bites Nation: What spots in town take walk-ins? I know Rolf and Daughters does at the bar and for their "community" table. Anywhere else?

My sister is in town earlier than expected so we get to hang tonight.

Posted by mike on 08/08/2014 at 7:44 AM

Re: “The Weekly Open Thread: Restaurants and Smartphones

If I'm solo then I'll be on my phone. If I am with someone else, especially if it's just one person, I make a point to put the phone away. I don't think it slows table turnover. That just doesn't make sense. When I'm on my phone the most at restaurant I'm alone and I usually eat pretty quickly in that scenario.

@fancycwabs I know some shops are trending towards this. Fido, for example, has started shutting off it's wifi during peak meal times and I don't think they have it turned on during the weekends at all. I don't mind the trend. I don't like going to a coffee shop and being treated like I showed up to someone's personal work space uninvited.

3 likes, 0 dislikes
Posted by mike on 08/01/2014 at 9:41 AM

Re: “The Weekly Open Thread: What's Your Culinary Secret Weapon?

Mine isn't that interesting but I think people who don't cook would be surprised how frequently mustard is involved in cooking. If I have a strong culinary suit, it's making sauces and dressings and most of my best recipes involve Dijon mustard. It's a great emulsifier for vinaigrette and provides wonderful base flavors for a coleslaw dressing or tartar sauce. My go to pork tenderloin recipe is either a grilled or roasted tenderloin that has been slathered with mustard and rolled in a mix of herbs and garlic and left to sit overnight. Finished product is herb crusted goodness with a slight pink center.

I cook often for friends who enjoy what I make them and some of them have gone on at great length how much they hate mustard. Pretty sneaky, right?

1 like, 0 dislikes
Posted by mike on 07/25/2014 at 9:24 AM

Re: “Rolf and Daughters Slapped with Wage and Hour Suit

Interesting @the Saint. I only know enough about the restaurant industry to know that I don't have the stomach for it.

I have been lucky enough to have jobs in my adult life that I loved and I wanted to show up early and stay late for even though I knew I had maxed out my hours for the week. But if you don't love a job but need it to get by and want to be paid for the time you worked, you're legally entitled to be paid for your time. It doesn't matter that it's normal for the culture of a particular industry.

I hope it works out. I love Rolf and Daughters and have spent time with some R&D employees who have had nothing but good things to say about the work environment.

7 likes, 1 dislike
Posted by mike on 07/23/2014 at 12:20 PM

Re: “The Weekly Open Thread: It's Corn Season!

Outside of grilling it, this is one of my favorite corn applications:


It's great with tortilla chips but also works well over a bed of lettuce and is great as a topping for simply cooked fished. I've also been known to just eat it with a spoon.

0 likes, 1 dislike
Posted by mike on 07/12/2014 at 11:14 AM

Re: “The Weekly Open Thread: It's Corn Season!

Shucked and grilled over a nice hot fire. I've been known to slather on some serious compound butters but at the end of the day, I love it the way I grew up eating it the most: butter and Lawry's seasoned salt.

Every time we have corn on the cob, and I mean EVERY time, even if the corn we are eating is badly burned or just not very good, dad will say: "Man it's so sweet it tastes like candy". Bets are made to see how long it takes for him to say it after the first bite.

My mother's b-day dinner is tomorrow so we're making her all of her favorite things: grilled salmon, fresh pesto, pimento cheese, roasted broccoli and yes, grilled corn.

4 likes, 0 dislikes
Posted by mike on 07/11/2014 at 11:59 AM

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