01.01.70

By Bryan Stevens

I enjoyed what could be considered a late lunch or an antediluvian dinner on a recent Saturday with a group of friends. We met at Salt N’ Speckle, a new restaurant in a location on Oakland Avenue that has seen more than its share of eateries succeed and go. Previous restaurants at the building on Oakland have included an eclectic cafe, a seafood restaurant and an Italian bistro. After enjoying a thirst-quenching meal at Salt N’ Pepper, however, I left persuaded that this restaurant might be the one with staying power.

The two women behind this venture are Bridgette Gordon and Tiffany Greenlee. I think a soul eats restaurant like the one they are operating is long overdue for Johnson Urban district. I’m fond of visiting soul food establishments in Atlanta recommended to me by friends, but a four-hour visit is a little inconvenient for satisfying a spur-of-the-moment craving.

Source: Elizabethton Star

by SouthAustinFoodie

We started with a layer of cheese and cheese purchased in a store restricted; bleed Taleggio (cow skin wash mellifluent ripened Italian creamy and slightly hard), Montasio (semi-strong Italian cheese mountain, also cows operate completely soft), and Rogue River Blue, an Australian, a melancholy - pleasantly creamy and spread. Blue, coupled with slices of Granny Smith apple and toasted walnuts has hands down the best cut. Also on the service were some pickled immature beans and onions, which K carefully cut into affection. She asked our control over the way they were made, and he actually returned from the kitchen with a pickling process in writing from the Chief! While the method, as five pounds of good beans, but it is devilishly gracious of them for the interest! (Location was very tanned indoors, and my phone Droid has no lock, played so poorly the photos are a bit dark and fuzzy.)...

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by Marcelle Bienvenu, The Times-Picayune

Perform curry dip with boiled shrimp or potatoes, steamed asparagus or sliced tomatoes By Marcelle Bienvenu, The Times-Picayune Tread 25, 2010, 4:30AM

I don't be familiar with about yours, but my tang affliction in the chifferobe next to the stove tends to get a bit nauseous. Someone in my household (not me) does not certain the caps on the excitement bottles, so there are spills. Too, the black fleck and pile up grinders appear a disarray on the shelf.

Anyway, a few weeks ago I removed all the jars, bottles and tins and planned out those that were outdated. (Yes, there are running out dates on them.) I came upon a tin of curry triturate, which I had purchased a join of years ago at Dean & DeLuca on Madison Avenue in New York. To all appearances, I put it to convincing use since there was only about half of the attributes Nautical port. I opened the tin and took a rectitude whiff. It still up to there a wallop, and I firm to be fair then and there to use it within the next few days.

When my groom noticed it sitting on the bar, he was express to beg the baked curry chicken that fills the legislative body with a high scent. I was gratified to subvention his request that very evening.

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