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Re: “Mayogate: The Mayo Debate Rages on Twitter”
I'm both a mustard person and a mayo person, though you wouldn't know it from looking in my refrigerator. I have 4 types of mustard and even pickled mustard seeds and just one lonely, rather old container of mayo. I really only use it in pimento cheese and egg salad (which also gets a solid mustard treatment). If I had to choose only one, it'd be mustard. Though I'd miss the mayo for my fries.
Re: “The Weekly Open Thread Proposes a Moratorium on Reclaimed Barnwood”
I wonder if, in 20-30 years, we'll all look back at the barnwood and think, "that's so dated. It's so 2010s." And if some rogue doesn't update it, will it be quaint and retro by 2050?
Re: “Porter Road Butcher to Open New Shop on Charlotte Avenue”
All's I'm sayin' is that I hope The Bloomy Rind comes with them. I've no need for meats, but I love me some cheese.
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
@heatherdawne The vegetarian section may be in response to a lot of interest in vegetarianism around that time due to the work of John Kellogg and his Battle Creek Sanitarium. It was a big fad for the upper crust around that time. (See: "The Road to Wellville.")
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I wonder if this was considered expensive at that time...
Re: “The Road: A User's Guide [Eating Our Way Down Nolensville Pike]”
Best selection of imported treats: Baraka Bakery.
Re: “Noodles & Company Celebrates Spring with Asparagus”
I've had plenty of good noodles, no doubt. But a bowl of really great pasta is hard to find in a fast casual restaurant and for less than $10 a bowl. I think the Noodles & Company pasta (particularly the GF pasta) is good quality for the price. And the variety is good, too.
Re: “Germantown Café East [Closed]”
The green plate is a must, even for non-vegetarians. It's hearty and full of flavor as well as a real meal; not just a plate of side items.
And the side patio is a wonderful spot with a great view of downtown.