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Recent Comments

Re: “National Cornbread Festival Update, and a Cast-Iron Quandary

Now, I know it may be rough, but here is one way to season a skillet: fill it with some peanut oil and fry some chicken!! Green scrubbies are good for cleaning too, no soap of course.

1 like, 0 dislikes
Posted by G on 04/12/2014 at 9:26 AM

Re: “Your 2014 Iron Fork Competitors: 404 Kitchen, Porter Road Butcher, Firefly Grille, Lockeland Table

Of course it also costs $500 for a restaurant to have the privelage to donate its time and money to this event. The only event in Nashville, to my knoledge, that charges a restaurant to participate.

1 like, 1 dislike
Posted by G on 03/06/2014 at 7:48 PM

Re: “Be That Guy Who Asks About Where the Meat Comes From

Why is the finger always pointed at the restaurants over the horrible food systems of this country. You do realize that chefs and restaurant owners have done more than any other segment of the population to educate people about their food. This local food craze didn't start with the hipsters, it started in a small restaurant in Berkley, CA in the 70's called Chez Panisse.

The problem with our food production is way more complicated than simply hounding your server about where the chef bought the meat. First of all there are not enough small farmers to support all of the restaurants. Secondly, is everyone prepared to pay 40% or more above what they are already paying in restaurants. I agree that the food production in this country is very flawed, even criminal to a point, but it is going to take every sector of our country to change it. It is unfair to put all of the burden on restaurants, they are, after all, people just trying to support themselves and their families. You want more local food, grow a garden, start a community garden. Educate people on the benefits of local and fresh. As a member of the restaurant community I would love to be able to serve only locally sourced products and we try to do the best we can whenever possible, but at the end of the day we have to make payroll and pay our expenses. You may not believe this, but most restaurants only make 8-10 cents on the dollar, it is a game of pennies. And it is getting even tougher these days.

If you want to see how far we still have to go to change our food systems, check out the farm bill that was just passed. It is all for industrial agriculture, little or no support for small family owned farms. This problem is way bigger than "Ask your server where the meat comes from".

8 likes, 1 dislike
Posted by G on 02/27/2014 at 9:55 AM

Re: “The Weekly Open Thread Can't Find a Dang Parking Space!

@Bad company, yes Fogatas is some really good Mexican food and not very well known. Also check out the Mini-Mart Carneceria on Foster Ave. Go on the week end and get a Barbocoa (goat) torta. Unbelievable!

Posted by G on 02/21/2014 at 10:17 AM

Re: “Taj: This Week's Dining Review

It's about time y'all wrote about this place. As far as the southern Indian dishes: they have a chef from the southern region and when he is off they don't make his food. Got to respect that. I love this place, eat here 2-3 times a month. Everything is cooked perfectly.

Posted by G on 02/06/2014 at 7:35 PM

Re: “Finger Lickin' Good Supper Planned for The Stables at Husk

$200 a person for fried chicken!!?? Seriously? Please tell me this is for charity.

17 likes, 1 dislike
Posted by G on 12/02/2013 at 10:29 PM

Re: “The Weekly Open Thread: The Right Stuff(ing)

Here in the south it is all dressing. As an 8th generation Nashvillian I have never heard anyone in my family call it "stuffing". That is pure Yankee. We cook it outside the bird because it is impossible to fit all the dressing you need to feed a family inside the turkey. Also, dressing must be made with cornbread or it isn't dressing.

7 likes, 1 dislike
Posted by G on 11/15/2013 at 8:06 AM

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