Tuesday, September 30, 2008

"It is truly a crappy beer ..."

I was hanging out at my neighbor's house tonight when he asked if I wanted a beer. Naturally, I said "Yes!" I was just a little bit surprised when my neighbor handed me a Yuengling Lager (he usually keeps his frig well-stocked with Sam Adams). I smiled and said "thanks."

I wrote a little something about Yuengling Lager back in January. Here's a little bit of what I had to say:

Yuengling Lager tastes very thin for a lager, and it leaves a God-awful taste in your mouth upon swallowing. With each sip I told [a] friend, "This **** is worse than Budweiser!" He wholeheartedly agreed.

Well, my second time trying Yuengling was definitely not a charm. It is truly a crappy beer. I didn't say that to my neighbor as I slowly sipped the beer he'd given me, as that would be bad manners. When he offered me another, I politely said "No, thanks."

Needless to say, the next time my neighbor offers me a beer I'm gonna ask, "What you got?!"

UPDATE: Eddie, my neighbor, read this post this morning. He immediately left a message on my cell phone in which he admitted that his offering me Yuenglings was an attempt to get rid of the stuff. He bought a six-pack recently and he didn't like it either!

Monday, September 29, 2008

... et la mayonnaise

One of the very first posts here at A Man's Gotta Eat was an homage to Duke's Mayonnaise. Here's what I said:

Most store-bought mayos have a common problem: a tangy, vinegary taste that overwhelms foodstuffs on which or in which they've been placed. Duke's mayo ain't like that. Indeed, Duke's has a rich, creamy flavor with not a hint of "tang"; and Duke's enhances flavors in much the same way as heavy cream enhances sauces. That is, Duke's incorporates into foods, instead of being something that garnishes food.

I have six years of Duke's-eatin' experience under, er, over my belt; and I reckon that I've placed Duke's on many dozens of sandwiches and in dozens of bowls of tater salad. Thus, I consider myself a Duke's expert -- and then some. Believe me when I say (and I say it a lot):

Duke's ... is ... the ... best ... mayo ... ever! And it's Southern-made, to boot!

Duke's mayo is manufactured by C.F. Sauer. C.F. Sauer also turns out a mayo under the "Sauer's" label. My favorite local grocery store - Compton's Foodland - recently starting stocking Sauer's. I picked up a jar of both over the weekend and did a blind taste test, which entailed my eating a single slice of white bread slathered in Duke's and another slathered in Sauer's.

Wanna know what the difference is, tasting-wise, between Duke's mayo and Sauer's mayo? I couldn't tell you because they're both equally tasty to me. The only discernable difference I can tell is: a big jar of Sauer's is about $1.50 cheaper than a big jar of Duke's. I'll take that deal ... especially since it won't make any of my hamburgers, turkey sandwiches or tomato sandwiches taste no different, indeed.

So, it looks like I have a new favorite mayonnaise. But if my new favorite mayo is made by the same company as my former favorite mayonnaise, and if it tastes the same, is it really a new favorite?

Look at Joltin' Django, gettin' all philosophical and stuff!

La moutarde ...

AOL has ranked the best mustards. Check it out the list here.

Here're Joltin' Django's "best" mustards ... using AOL categories, if you will:

Yellow: French's
Nothing else needs to be said.

Joltin' Django don't eat honey mustard, if he can help it.

Brown/Deli: Kosciusko Beer Mustard
You can really taste the beer!

Dijon: Maille Dijon Originale
I agree with AOL on this one.

Hot: Colman's
Colman's is to hot mustard what Heinz is to ketchup ... tain't no substitute.

Next to hot sauce, mustard is my favorite condiment. You could put mustard on an old boot and it'd taste pretty good to me. Put mustard and hot sauce on it, and it'd be a satisfying meal. Indeed.

Saturday, September 27, 2008

Gone fishin'

Joltin' Django is participating in some leisurely -- and some not-so-leisurely -- activities in West Tennessee this weekend. When he comes back, on Monday, he's gonna have a new mayonnaise to tell you about.

Thursday, September 25, 2008

Shana tova! (Happy New Year!)

Rosh Hashanah officially begins next Monday at sundown. "What's Rosh Hashanah?" you ask? Well, it's the beginning of the High Holy Days of the Jewish calendar, when Jews traditionally celebrate the New Year.

Here's a recipe for the occasion, courtesy of the Philadelphia Inquirer:

Wine-Braised Chicken


12 bone-in chicken thighs
Salt and pepper to taste
6 tablespoons vegetable oil
1 750 ml bottle full-bodied red wine
3 medium carrots, roughly chopped
2 medium onions, roughlychopped
4 stalks celery, roughly chopped
4 cloves garlic, smashed
3 cups chicken stock
3 sprigs fresh thyme
1 bunch parsley stems, plus 4 tablespoons finely chopped parsley
10 ounces pearl onions
10 ounces white mushrooms,cleaned and halved
8 tablespoons butter
4 tablespoons flour
1 pound egg noodles


Season chicken liberally with salt and pepper.

Heat 2 tablespoons oil in large skillet over medium-high heat. Sear chicken in two batches, 2 to 3 minutes per side, or until golden brown. Transfer to plate and set aside. 3. Add wine to empty skillet and cook, scraping the bottom of the pan to loosen any browned bits of chicken, about 10 minutes, or until wine is reduced by half.

While wine is reducing, heat 2 tablespoons oil in a heavy-bottomed stockpot over medium-high heat. Add carrots, onions, celery and garlic and cook 6 to 8 minutes, or until softened and beginning to brown. Add chicken, reduced wine, chicken stock, thyme and parsley stems, and bring to a boil. Reduce heat to low, cover, and cook about 40 minutes, or until chicken is tender and cooked through. Remove chicken and place on a baking sheet to cool.

When chicken is cool enough to handle, remove and discard the skin.

Strain the cooking liquid into a medium bowl and discard the solids (but keep the pot, you'll need it again). Let the broth sit, undisturbed, so the fat rises to the top.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add pearl onions and cook 5 minutes, or until just beginning to brown. Add 2 tablespoons butter and, when melted, add the mushrooms. Cook 10 to 12 minutes, or until mushrooms and onions are browned and cooked through. Season to taste with salt and pepper and sprinkle with 2 tablespoons parsley.

Using a ladle, remove and discard most of the fat that has risen to the top of the broth (it's OK if some remains).

Melt 4 tablespoons butter in the original stockpot over medium high heat. Add the flour and cook, stirring constantly, 1 to 2 minutes, or until mixture is browned. Add defatted broth and bring to a boil. Add chicken and mushroom mixture and return to a boil. Season to taste with salt and pepper. Remove from heat and cool to room temperature, then cover and refrigerate until ready to serve.

When ready to serve, bring a large pot of salted water to a boil over high heat. Cook noodles according to package directions. Drain and toss with remaining 2 tablespoons butter and 2 tablespoons parsley. While the noodles are cooking, reheat the chicken until heated through. Serve over noodles.

September is National Tortilla Month

You had to know this was gonna happen:

"According to the Tortilla Industry Association, the sale of tortillas is poised to outpace the sale of sandwich bread for the first time in United States history, with sales projected to cross the $6 billion dollar mark."

You know, I don't think a thick slice of Fischer's bologna would taste very good on a tortilla ...

Wednesday, September 24, 2008

Wrap it up, I'll take it

I've told AMGE readers many times that Publix is my favorite supermarket. I now have another reason to like the place, which you see in the picture above.

I had to stop at Publix yesterday to pick up a few things. As I was passing the deli, I saw some turkey and roast beef wraps that looked mighty fine, I tell you what. Since I hadn't had lunch yet, I quickly grabbed me a turkey wrap and never looked back.

What you see in that picture is a Publix wrap with Boar's Head turkey, marinated vegitables (onions, peppers, tomatoes, mushrooms), green leaf lettuce, and feta cheese. Oh, and a Boar's Head pickle.

My turkey wrap looked so good, I tore into it in the car. I ate half of it then and saved the rest for dinner. Rest assured, the second half of that wrap got a good dousing of hot sauce (Tabasco® chipotle pepper sauce) before I took a bite. When I did take a bite, I remarked, to no one in particular, "Damn, that's good!"

If you're ever at Publix, and you're hungry, I encourage you to try a Boar's Head turkey wrap.

Fantasy competative eating?

I've spent a lot of time participating in fantasy baseball and hockey leagues over the years. I hope someone kicks me in the arse if I ever get involved in this:

"Ready to put your bragging rights on the line for your favorite competitive eater?

"Then create your own Fantasy League or join one and track your team as they work their way through the KSO Qualifying tour and then go for the glory at the Krystal Square Off V World Hamburger Eating Championship on September 28 in Chattanooga."

Monday, September 22, 2008

I done told you about ...

Last month, I told AMGE readers how much I enjoyed my free McDonald's Southern Style Chicken Sandwich. Well, I took a neighbor to the airport early this morning. He asked me to hit McDonald's drive-through on the way, and I happily obliged. He got him a couple of ham and biscuits, and he got me a Southern Style chicken and biscuit.

It had been years since I'd had any kind of biscuit from McDonald's. I already knew I liked the Southern-style chicken on McDonald's chicken sammich, now I know that I like their biscuits even more. I don't know it for a fact, but I'd be willing to bet that McDonald's uses lard in its biscuits. How else to explain the flakiness and the rich flavor?

Next time you want something quick and gooood for breakfast (apologies to Andy Griffith), go get you a Southern Style Chicken Biscuit from McDonald's. Tell 'em Jolitin' Django sent you.

Sunday, September 21, 2008

Regardez! Mes haricots verts

My favorite way to eat green beans is like how my Granny Ruby cooked 'em: with some bacon grease and a little more bacon grease. Whenever I'm making something fancy for dinner, however, I make 'em a little different. Like this:

Joltin' Django's Special-Sporty Green Beans


1 lb fresh green beans
1 16 ounce can stewed tomatoes
2 large garlic cloves, sliced
2 tablespoons olive oil
1/4 cup red wine
Red pepper flakes


Snap stems from green beans. Place beans in a pot and cover with water. Bring to a boil and blanch for 6-8 minutes. Strain beans and place in a bowl of ice water (this will stop the cooking process and ensure crisp beans).

In a large non-stick skillet, heat olive oil to medium. Sauté garlic for 1 minute. Strain beans and add to skillet, stirring to ensure beans are well coated with olive oil. Add tomatoes, wine, and red pepper flakes. Lower heat to medium-low and allow sauce to thicken (8-10 minutes).

My green beans were a perfect accompaniment to the grilled pork tenderloin I grilled this evening. You should've been here.

Saturday, September 20, 2008

Joltin' Django cooks pub-style

I had some cod fillets in my freezer that needed to be thawed and cooked. After thawing 'em, I went to Publix to pick up some authentic British chip-shop batter. I did indeed get me some batter, but I also got some imported malt vinegar, some chip-shop curry sauce, and a four-pack of Samuel Smith's pale ale.

When I got home, I made some fresh hush puppies and fried my fish. Once I got to frying I realized that I had too much food. I had to call my next-door neighbor to come over to help put a dent in what I'd cooked. (What you see in the pic above are the leftovers!)

I'd never had Colman's curry sauce prior to tonight. I'm now a confirmed fan. I don't think I took a bite of anything ce soir that didn't have a good-sized dollop of curry sauce on it. I had a little left over, and I'm already planning to make me some toast in the morning and finish it off. Yeah ... I liked it that much!

Sometimes, you gotta have 25!

From the September 22 Sports Illustrated:

Steve Cullen Chief Superintendent of the New South Wales, Australia, police, on fans at an auto race there being allowed to carry in no more than a case of beer:

"Anyone who needs to drink more than 24 cans of beer in a day to have a good time is not welcome."

I've never been to the Daytona 500. No, wait, let me rephrase that: I've never had a desire to go to the Daytona 500. If patrons could tote 24 beers into that sporting event, however, I might just have to make an appearance along with my digital camera. I'm sure it'd be a scene, man!

Wednesday, September 17, 2008

Amo la mozzarella!

Man, there ain't many things I like better than quality mozzarella cheese. If you ever want to serve an appetizer that will impress the hell out of your guests, try this:

Top 8-10 baguette slices with a quarter-inch slice of fresh mozzarella. Put 'em in an oven and bake until the cheese begins to bubble and just turn brown. Just as soon as the baguette/mozzarella slices come out of the oven, top each with a slice of fresh tomato. Drizzle with top-end olive oil and serve. Stand back and wait for folks to say, "This is really good!"

That said, there's a mozzarella bar opening in NYC. I'm jealous ...

"OBIKÀ is how Neapolitans say 'here it is.'

"Obikà will open on Sept. 22 in the sculpture garden of 590 Madison Avenue, the former I.B.M. building. ...

"After more than a year of construction and red tape, the latest installment of Obikà, which opened its first mozzarella bar in Rome four years ago, will open on Sept. 22 in the sculpture garden of 590 Madison Avenue, the former I.B.M. building, between 56th and 57th Streets. ...

"Obikà focuses on the most prized mozzarella in Italy, large balls of mozzarella di bufala, made from water buffalo milk. Obikà New York will offer primarily two types of mozzarella di bufala, one a sweet, delicate mozzarella from Paestum in the Campania region of Italy, with a Protected Designation of Origin designation, that will be shipped to New York three times a week, and a mild, creamy American one from Bufala di Vermont. (Long before the recent mozzarella contamination scare that has plagued farms around Naples, Obika began testing its mozzarellas monthly for bacteria and toxins.)

"The cheese will be served with accompaniments such as Sardinian bottarga, mortadella with pistachios, Tuscan porchetta and fig marmalade. Salads, antipasti, pastas, desserts, coffees and a large selection of Italian wines from small Italian producers will also be available."

Yahoo for Yazoo!

If you've never had a Yazoo beer, you're missin' out. If you've never had a Yazoo on tap, you're really missin' out. The Nashville City Paper has a real nice profile of Yazoo Brewing Company. Check it out here.

I had a little something to say about Yazoo several months back. Check this out:

My hockey game-attendin' pal, Joe, shamed me into tellin' this story 'bout our recent trip to Piranha's Bar & Grill:

I tried to order a Yazoo draft beer by saying: "Gimme a Yahoo." When the Piranha's bartender -- a rather comely gal, you should know -- asked for clarification, I again asked for a "Yahoo." Ms. Bartender then gave me a most cross-eyed/you're a dumbass look. Goodness!

When I attempted to explain that my Yazoo/Yahoo faux pas was a result of my having read about Yahoo!'s maybe-merger with Microsoft in the
WSJ, Ms. Piranha's Bartender seemed most uninterested. I started to say something tacky ("Can you even spell 'Wall Street Journal?'"), but I - wisely - decided to just let it go.

Monday, September 15, 2008

Ba-ba-ba Beef Stew!

When I saw in the paper this morning that a cold front will soon reach Nashville, I got a craving for a big pot of beef stew. If memory serves, the last time I made beef stew was last December. Whenever it was, I was thinking about the stuff all day; and I got to work as soon as I got home this afternoon.

Beef stew, I ain't afraid to say, is a specialty of mine. My recipe is quite simple, and here's how I do it:

Joltin' Django's Beef Stew


2 lbs beef stew meat
2 large garlic cloves, finely chopped
1 medium white onion, large-diced
4 large carrots, peeled and diced
4 medium potatoes, peeled and cut into 1-inch cubes
1 4-ounce jar Green Giant mushrooms (sliced or whole)
2 tablespoons Cavender's Greek Seasoning
1 teaspoon cayenne pepper
1/4 cup flour
1/4 cup olive oil
salt and pepper


Cut stew meat into 1/4-inch cubes. Season with salt and pepper. Heat a heavy pot to medium. Brown meat in olive oil, in two batches. Add flour to oil and juices and stir for 4-5 minutes to make a roux.

Add garlic, onion, carrots, potatoes, mushrooms, Greek seasoning and cayenne to pot. Cover with water and stir. Bring to a boil and lower heat to a slow, slow simmer. Cook for 90 minutes. Add additional salt and pepper, if needed, before serving.

Recommended hot sauce for this dish: Regular or green Tabasco®.

Saturday, September 13, 2008

Un grand marché

One of my favorite grocery stores in Nashville is Osborne's Bi-Rite on the corner of Antioch Pike and Nolensville Road. I lived about a quarter-mile from Osborne's for some eight years. On average, I reckon, I was in that grocery store about three times a week.

"What's so great about Osborne's?" you ask. Well, it's a small-town grocery right smack in the middle of an urban - a very urban - part of Nashville. There's a high-rise apartment building for retired folks right across the street from Osborne's. Walk through the store and you'll quickly see that these folks are catered to in a big way -- a big ol' good way. For example:

You can buy single fresh-cut chicken breasts and pork chops at Osbourne's. You can buy a package of men's handkerchiefs at Osborne's! You can buy those old-timey razors and razor blades at Osborne's (you know, the kind that you have to twist the top to insert the blade). Osborne's store-brand products are picked over more than name-brand products. Close your eyes for a bit while perusing these items and you'll swear that you're in a grocery store in Union City, Fayetteville, or Maynardville.

One of my favorite trips to Osborne's took place about a month before I moved from that area. I'd been out of town on business, and there was literally nothing to eat in the house when I returned home. I went to Osborne's and bought a package of Frosty Morn hot dogs ($.99), a package of Bi-Rite buns ($.99), and a bag of Frito-Lay rippled chips ($.99). I ate three hot dogs, and half a bag of chips, and it was one of the best meals I ever had ... and for just a little over three bucks.

That said, Osborne's Bi-Rite -- as well as other Bi-Rite and Foodtown grocery stores in the Nashville area -- often have Five-for-$19.99 sales. That is, you can get five packages of fresh-cut meat for 20 bucks. The very first time that I ever attempted to cook country pork ribs, I got my meat from Osborne's. And what good meat it was. (Which probably explains why slow-cooked country ribs quickly became one of my favorite things to eat.) The last time I made country ribs - 'bout two weeks ago - I got my ribs from Osborne's. And what good ribs they were. (If you read this blog regular-like, you seen 'em).

The area around Osbourne's has changed so much since I moved from that area. I know that I'm going to drive into that parking lot one of these days and see a Mercado Gigante sign. When that day inevitably comes, I'm going to be very sad. And I'll immediately start pining for 99-cent Frosty Morn hot dogs, 99-cent Frito-Lay potato chips, and two-sided razor blades on display next to the National Enquirer and US magazine.

Thursday, September 11, 2008

Wanna get skinny? Stop thinkin' about it!

Bad news for bookworms:

"The obesity epidemic in the U.S. has been well documented, but could it be caused, at least in part, by thinking? There's a new study out that indicates thinking could contribute to an expanding waistline.

"Researchers split participants into three groups: one group just rested, one had to read, the last one had to complete mental tests on a computer. Then all the participants were allowed to eat whatever they wanted to. Even though they only used about three more calories, the groups who were using their brains ate 200 (the readers) and 250 (the computer test takers) more calories. Through extensive blood sample-taking (before, during, and after the experiment), the researchers found wide variations in blood glucose levels from different phases of the experiment.

"They concluded that 'the body reacts to these fluctuations by demanding food to restore glucose, a sugar that is the brain's fuel. Glucose is converted by the body from carbohydrates and is supplied to the brain via the bloodstream. The brain cannot make glucose and so needs a constant supply. Brain cells need twice as much energy as other cells in the body.'

"They cautioned that people who have intellectually demanding jobs should keep this in mind when they're choosing what and how much to eat. I think we all need to keep this in mind, as well as get out of the office to go for a walk."

Wednesday, September 10, 2008

Joltin' Django's White Bean Chicken Chili

White bean chicken chili is becoming one of my specialties. I made a pot last night ... and here's how I did it:

Joltin' Django's White Bean Chicken Chili


1 lb navy beans
1 large white onion, chopped
2 garlic cloves, minced
2 jalapeno peppers, seeded & diced
6 cups cooked chicken, diced
1 16 ounce can diced tomatoes, drained
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste


Soak beans for 6-8 hours. Drain and rinse with cold water. Place beans, onions, garlic, peppers, salt and pepper in a stock pot and cover with water. Simmer for 2 hours, stirring frequently (add water when needed to keep beans covered).

Add chicken, spices, and tomatoes and simmer for 20-25 minutes.

Garnish with sour cream, fresh chopped cilantro, and cornbread.

Recommended hot sauce for this dish: Valentina Extra Hot Salsa Picante.

Reckon this is how Jim Ed Brown does it?

So, you got a beer that needs its top popped but you don't have an opener. Do you have a dollar bill? If you do, you're in luck:

Open Beer With One Dollar Bill. College SURVIVAL 101 - video powered by Metacafe

Tuesday, September 09, 2008

Two all-beef patties, special sauce, lettuce, cheese ...

Take this Morgan Spurlock:

"A 54-year-old man says his obsessive-compulsive disorder drove him to eat 23,000 Big Macs in 36 years. Fifty-four-year-old Don Gorske says he hit the milestone last month, continuing a pleasurable obsession that began May 17, 1972 when he got his first car.

"Gorske has kept every burger receipt in a box. He says he was always fascinated with numbers, and watching McDonald's track its number of customers motivated him to track his own consumption.

"The only day he skipped a Big Mac was the day his mother died, to respect her request.

"The correctional-institution employee says he doesn't care when people call his Big Mac obsession crazy. He says he's in love with the burgers, which are the highlights of his days."

You'd think that Mr. Gorske is a big, fat tub, right? Wrong. He's a tall feller who looks like he's not carrying a single extra pound. Kinda kicks Spurlock's "super size" theory right in the groin, n'est-ce pas?

Monday, September 08, 2008

Forwarded by an admiring AMGE reader ...

'Bout a year ago, I posted the recipe for my patented macaroni and cheese. Tonight, I tried a new mac 'n' cheese recipe, which was forwarded by an admiring AMGE reader. It was pretty damn good.

You can see a pic of the finished product above. Now, here's the recipe:

KG's Macaroni and Cheese


6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1/4 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
3 cups cheddar cheese, shredded
1 lb elbow noodles, well-cooked


Heat oven to 350°F

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the cheese and pepper.

Pour the cheese sauce over the noodles and add to a casserole dish. Bake for 25-30 minutes.

Sunday, September 07, 2008

Thanks, but no thanks

JM read my Ron's-has-closed lament, and she sent me an e-mail urging me to try H&T's Homecooking (which is located on Murfreesboro Road near Una-Antioch Pike).

I published a short piece about H&T's just over a year ago. After stopping there on my way home from work, I said this:

I ... stop[ped] at H&T's ... for some take-out. As soon as I looked at the menu, I remembered why I'd made only one trip to H&T's since it opened in 2005.

Don't get me wrong, H&T's has some pretty tasty grub. Tonight I had fried chicken, pinto beans, turnip greens and corn bread. The fried chicken had a peppery crust and was very juicy; the pinto beans rested in just enough soup, and had big chunks of ham in 'em; the turnip greens were expertly seasoned (ham hock, salt and pepper) and tender; and the cornbread, while a tad dry, had a rich buttermilk 'n' cornmeal flavor.

That said, H&T's features the highest prices, and smallest portions, of any meat-and three I've yet encountered in and 'round Nashville. When it comes to meat-and three restaurants, that's strike one, two, AND three as far as I'm concerned. $8 for a meat and two vegetables, and no drink, is way too pricey ... especially when you're still hungry after you've eaten your eight-dollar meal!

I've eaten H&T's food since that was first published. I went to a political get-together earlier in the summer, and the food had been provided by H&T's. I had two pieces of fried chicken (breast and wing), both of which were so hard I actually feared that I might crack a tooth. Not only did the episode ensure that I will never say "Food always tastes good when it's free" again, it also put to rest any notion that I might give H&T's another chance someday.

Thanks for the suggestion, JM, and thanks for reading. Just know that I won't be going to H&T's anytime soon -- no, hell, I won't be going to H&T's, period.

Friday, September 05, 2008

Bottled water is for suckas

"I ain't gonna pay a dollar for a bottle of something that's not fermented or carbonated."

-- Joltin' Django

I've always reserved special scorn for people who purchase bottled water. Mainly 'cause bottled water costs about 5 cents per ounce, while gasoline costs about 2-3 cents per ounce. You don't have to be a math whiz to know that you're getting screwed when you buy a bottle of something that you can get for free in virtually every public building, and a lot of private buildings, across this great land.

That said, I can't help but laugh when I see stories like this:

"[S]even very famous chefs and sommeliers from Michelin-starred restaurants in London did a blind tasting of ten different waters from various rivers across England. Since they are chefs, they have a very sophisticated palate. They used the lexicon of wine-tasting to describe the different waters as 'complex,' 'having a floral note,' having 'good character' and being “honest and unpretentious. The water from the Severn Trent taps was 'a mountain stream of freshness' (it came first) and that from Anglia was “pure and palatable” (it was second).

"The organizers popped in a bottle of mineral water (no brand mentioned) and low and behold; it came in eighth in the list of ten."

Ron's RIP

Last month, I published a lament for some of the restaurants that've closed in Nashville over the past few years. Well, another eatin' place can now be added to the list. Ron's BBQ & Fish has closed.

I just talked about Ron's and the great meatloaf served there. Here's what I said:

While it's not as good as my late Granny Ruby's meatloaf, Ron's meatloaf gets real close. It is expertly seasoned and filled with chopped onions. Some restaurants go overboard slathering their meatloaf in tomato sauce or ketchup, but not Ron's. Ron puts just enough tomato sauce atop his meatloaf to serve as a slightly spicy garnishment; and for that he is to be commended.

Ron's BBQ & Fish served the best soul food in Priest Lake/Antioch. And now it's closed. Perhaps Joltin' Django should gather his Granny's recipes and start a restaurant ...

Thursday, September 04, 2008

My new favorite bologna

Coming back from West Tennessee last weekend, I stopped at a little market near Dickson. I passed a little display therein featuring packages of Fischer's thick-cut bologna for $1.49. It was a deal I simply could not pass up.

When it comes to bologna, I have always been a Bryan man. No more. Fischer's bologna has a flavor vastly superior to any packaged bologna I've ever had. It's so good, in fact, that I've not put a single drop of any condiment on the three Fischer's bologna sandwiches I've had since Sunday. That's sayin' something, indeed.

I still plan on eating Bryan's corn dogs and sliced turkey (it is the Flavor of the South, after all). But as far as bologna is concerned, I am now a Fischer's Man. So there.

Tuesday, September 02, 2008

There's lion-kabobs, lion creole, lion gumbo. There's pineapple lion, lemon lion ...

This is why I hate vegetarians ...

Thanks to a coup by local vegetarians, the king of the jungle will be stepping down from his place on the menu of the South Philadelphia Tap Room.

After a six-week reign, SPTR chef Michael Zulli has decided to stop dishing up lion after receiving numerous letters critical of his decision to serve feline. "Why do we need to eat lion?" says Christine Stover, one of the chef's critics. "It seems like such a ridiculous indulgence."

This comes despite the fact that the restaurant procures the meat from a federally licensed farm in Illinois that raises the African cats for human consumption.

Zulli plans to continue serving other exotic meats including ostrich, boar and bear. "I'm not doing game as a gimmick," he maintains. "I like exposing people to ingredients and flavors that are interesting and unique."

Let's see: It's okay to serve boar, but it ain't okay to serve lion? Why is that? 'Cause no wild boar was the star of a Disney flick called The Wild Boar King, that's why.

Don't think for a minute that I wouldn't try me a plate o' lion meat (vegetarian sentiments be damned). I wouldn't put no hot sauce on it, neither.

Monday, September 01, 2008

Country ribs are the best ribs!

I freakin' love country-style pork ribs. Not only do I love 'em, but country ribs are one of my culinary specialities.

Tonight, me and my next door neighbor had a two-yard Labor Day cookout. He made burgers and hot dogs; I made country ribs. He and his don't like hot stuff as much as me and mine, so ...

The first pan o' ribs I made, I simply dusted the ribs with salt and pepper, and then I poured a cup of Sauer's BBQ sauce on 'em. I put a tight aluminum foil lid on the pan, and them ribs went into an oven heated to 290 degrees:

Next, I covered another half-dozen country ribs with Sauer's, Howton Farms extra-hot BBQ sauce, and a half-cup of Trappey's jalapeño pepper slices. This pan also went into the oven that'd been heated to 290 degrees:

What came out of my oven were ribs so tender, they were literally falling off the bone when I lifted 'em from the pan. Here're a couple of the "hot" ribs:

Boy howdy, them ribs was good!

If you'd like my step-by-step recipe for country ribs, drop me an e-mail: NighSeenCreeder@aol.com.