born, lived a while, currently living ... plan to continue doing so for a while yet....
somewhere, doing something....
Love it!!! The owner is wonderful, their banchan rocks, and it's some of the best Korean food in Nashville.
BelleNic, it was definitely worth my time to read both versions!
I had an experience in Lyon over 20 years ago. I was staying on the couch of a friend of a friend of my sister's, and in exchange I insisted on paying for all food while I was there. We ate decently over those days, but the very best meal was at one of the top restos in town. (And, I had read that Lyon beats Paris as "the gastronomic capital of France, and, therefore, of the world".)
Our quite extravagant meal for two came to something like $125.00 in francs. Whatever it was, I had some notes left over and between 7 and 8 francs in coins. Francs were 5 to a dollar at that time. I left him the coins. My friend tried to tell me that it really wasn't necessary, and hardly done at all, but I said something like "I know it's only done if it's *really* special, but it's less than two bucks -- and, that *was* one of the finest meals of my life."
As we were walking down the sidewalk, I happened to be looking over my shoulder at the right moment, so I was able to see our waiter come *bursting* out of the door to chase us down. He looked us deep in the eyes and said that he was very gratified that his service to us had inspired this token of respect, that it had made his evening, and that if we ever came back, he and the restaurant would be especially delighted to see us again. I told him that if ever in town again, I would certainly be back.
... for $1.75?!?! He had already earned his ~$25+ off of us just on menu prices. This was not about money. Perhaps if I'd left 15% I'd have looked stupid and gotten no response. But leaving ~F7.50 made it a gesture of respect. And he made certain that we knew that it was appreciated.
(** Chez Sylvie was the place. No longer extant if my internet search skills are up to snuff. I guess that's the kind of thing where, when Sylvie decides to retire, you don't just hire some young chef to keep the name going!...)
Tobin, I'm with you, but I'll go on to say that any English firmish mature cheese just lights me right up: Cheshire, Cheddar, Lincolnshire Poacher, Red Leicester, Wensleydale ... if I lived over there my body would be composed of one-third cheese. (Do other countries have cheeses in that style?) I also like a good gruyere or gouda. I like the protein crystals in a really sharp cheese, one that "bites you back".
Oops nevermind; been told now to seek him at Taqueria Del Sol (just started there)....
Ashley, I think he's at Corsair now as a mixologist. I've been told that I can find him in the whiskey sampling room or somesuch (never been there, may have that part wrong).
Well, *my* go-to is the Bi-Rite on Belmont. About .7 miles from the house, easy parking, and you can get to the farthest corner of the store and back out again without walking 100 yards.
For certain specialty items I occasionally visit the Turnip Truck in the gulch (for high-end stuff), or some other random grocery that carries a brand or a flavor of a brand that my cats like.
Although I live less than a half mile from the 21st HT location, I almost never go in there. Reason: the whole cooked chickens they have sitting on that round hot display when you walk into the place. (continued:)
I had a conversation once with someone who worked for Nashville's Tables, or some such after-first-market food charity organization. She told me that *that one, single* Harris Teeter, out of *all* the other ones in our region, refused to let them take those chickens away to feed the needy. ALL THE OTHER ONES *DID* allow this. (Employees aren't allowed to take them home either.) SO! To walk in there close to closing time, as I usually did, and to know that those unbought chickens were to be forcibly DISCARDED, when they were needed elsewhere (and that this was the choice of this individual franchise, not the whole chain), caused me to *NEVER* walk through their doors again. Well, almost never....
Off-topic, but just have to reply to Jody's words: "you could serve that with cicadas & 2 pieces of bark, and it would still be phenomenal".
During the last big cicada emergence, a friend of mine (working in an asian restaurant) grabbed some and threw them in a wok, with just a touch of oil and nothing else. I ate one.
The flavor itself was really unexpectedly delicious -- a lot like pistachios. I could see that becoming a gourmet thing, aside from any aversion to eating from that part of the food chain....
Right now (5:02am as this post begins) I happen to be eating a plate full of fried-up Mary Kitchen corned beef hash + 3 eggs with heavily buttered pumpernickel toast. Cheese on half the eggs, half the hash. One slice of toast submerged. (Not a regular go-to, maybe the 5th time I've done it [as good or better with the roast beef hash], but surely a guilty one.) Just ran across this thread as I started eating!
More regular items?
When I make cheeseburgers, over half the time I use a nice mature cheddar, but often I get a block of Velveeta to make a childhood event out of it. Garlic salt on top of the cheese when you put it on gives it an extra-special zap. Like Mom did when I was little.
Grilled cheese, usually thick block Velveeta. Under the broiler. Awesome technique, same source.
Fish sticks forever. With ketchup (Heinz).
Still pop open a can of Chef Boy-Ar-Dee once or twice a year. Had one last week.
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