Worst Written Restaurant Review...evar?

"The tables were well stocked with condiments, the silverware and napkins were substantial, and the uniformed waitress was pleasant and attentive."

While I have always been a fan of 'substantial silverware", I can not say that I have ever rated a restaurant experience on it's flatware.

In all fairness, I should mention that this snippet is from a reader review and is not the writing of a professional journalist or "foodie".

I should also mention that the review was of the snack bar at the Shrinner's Hall. (The Red Fez)

Haute Cuisine?

Old School Seltzer

Those who know me know that two of my favorite things in life are public broadcasting (Yes, I am an NPR Nerd), and Seltzer Water.

I even own a few Seltzer makers. My favorite is the Sodastream.

The PBS series POV (Point of View) will debut a new episode, Seltzer Works, on Tuesday, Aug. 24 at 9 p.m. (check local listings.)

From the publicity materials:

“In the early 1900s, thousands of seltzer deliverymen crisscrossed the nation, shlepping heavy glass bottles full of fizzy water to millions of thirsty customers. Today, with only a handful of deliverymen left in the country, the siphon machines at Gomberg Seltzer Works don’t turn like they used to. Most of the old customers have passed on (or moved to Florida). But there are still bubbles being made by third-generation seltzer filler Kenny Gomberg. In the short documentary Seltzer Works, the last bottler in Brooklyn fends off the supermarket seltzer take-over and honors this simple drink’s place in history. “

For being a true devotee to the fizzy lifestyle, Kenny Gomberg I salute you.

Cheese, Glorious Cheese

Behold the power of cheese.

I love cheese. Simply put cheese is my manna from heaven. Consider the versatility. Cheese can be a starter, entree, or a desert, a centerpiece of a dish, or a supporting character. It can be mild, bold or Limburger.

I saw something tonight that blew my mind right out of my cheese head.

(Note: While not technically or geographically an actual cheese head, I did grow up less than 45 minutes from Wisconsin.)

This was even better than the block of Bacon Cheese that barely lasted 24 hours in our fridge.

Ladies and Gentlemen, I present...

Pimento Cheese Fritters.














These glorious balls of molten joy are the brain child of Andy Badgett, Executive Chef, and Proprietor of "Relish" Restaurant in Atlanta GA.



So simple... So gooey... So good.

Road Trip?

By Special Request

For fear of appearing mono-thematic, I present this Bacon themed product for your approval.


Everything Should Taste like Bacon

Oy Veh!








They are even Kosher!



With this said, I promise to write about other things besides Bacon.

No, really.

More Fun With Bacon

I love NPR (National Public Radio) for many reasons.

This link is an example of why I love them so much.

Bacon cocktail

Jamesey's Breakfast Cocktail

• 1.5 ounces bacon-infused Compass Box Peat Monster Scotch
• .75 ounce molasses syrup
• .75 ounce lemon juice
• .25 ounce Grand Marnier

Directions: Shake. Strain into a chilled cocktail glass. Garnish with an orange zest.

Cheers!

Buttermilk And Bacon

Hi there!

You are probably wondering, "Why Buttermilk And Bacon"?

To quote a song...These are a few of my favorite things.

Buttermilk is truly a gift from the gods. Envision this scenario, It is a 109 degree day, you have just finished mowing the "back 40". You enter the house, job completed. A large ice cold glass of old fashioned farm fresh buttermilk with the added bonus of those little golden flakes of real butter is waiting... glistening with condensation... calling out, teasing you with it's creamy, slightly tart, slightly salty goodness.













Yeah, I love buttermilk.

And Bacon?



Pig Candy, 'nuff said.

In this Blog, I hope to bring you, the gentle reader, on a trip around the world. Trying new, different, and just plain good eats. (Sorry Alton)

I will also check out some neat kitchen gadgets.

I hope you enjoy the ride.