We HAVE been working on “the Underground” which is a “secret” baking ONLY facility in Midtown.
We are not moving. We are not opening another shop.
Read the rest here.
For traditional nigiri, served in pairs, the sushi rice is hand-formed into a small clump, and the fish is sliced and pressed on top of it. In some cases, nigiri has a small strip of toasted seaweed (nori) to bind the whole mixture together. Bluefin’s new American-style nigiri is also served in pairs, but it doesn’t rely on rice — rather, it is marked by a creative use of condiments. (Think spicy mayo, ginger dressing, garlic paste, and butter — not ketchup and mustard!) Being American, it is a bit heftier than the traditional varieties. I recommend trying them all, but if you only try one, make it the Kracken. Nori surrounds chopped octopus mixed with spicy Kewpie mayonnaise. It is then topped with a dollop of even spicier sriracha sauce. The tiniest sliver of lime rind is nestled under the sriracha and, despite its size, holds its own, giving the roll an amazing burst of citrus flavor. Oh, it makes me proud to be an American.
Honestly, I didn't know there was a Memphis-style hot dog, but apparently, there is. A T-shirt never lies, after all.
Can somebody clue me in on what constitutes a Memphis-style hot dog?
Yesterday, I went to the Ole Miss/Alabama game with my brother David and my sister Betsy and her husband Ralph. My cousins Steve and Mike are regular tailgaters in the campus' vaunted Grove, where they have a tent with a gracious open-invitation to all family.
The Hi-Tone Cafe recently expanded its hours to include lunch. The lunch menu is the same as the dinner menu with the addition of a rockin' pizza buffet. There are no hot plates or heat lamps at this buffet. Each slice is made to order, and you can order as many as you like.
Hitting the market this week are M&Ms printed with the faces of the members of Kiss.
Hungry Memphis caught up with Carter to ask him a few questions.
How’d you come to know so much about cooking and cocktails?
I got interested in cooking around my early teens. I started checking out cookbooks from the library and my parents gave me pretty free rein in the kitchen, and I'd do a month of French, a month of Italian, etc. Made a lot of mistakes, had a lot of successes as well. I taught myself how to bake bread from scratch when I was 16 and used to make baguettes, focaccia, plus all sorts of obscure European loaves.
I happened upon the following tweet from @pricetedwards last week:
"If you are in Memphis, you must get the pumpkin donut from Gibson's. Best piece of fried dough that I have ever had."
Sometimes less is more with fresh seasonal produce, especially when cooking with flavorful heirloom tomatoes like these "Sweet Little Jollies." Don’t you love their cute little tails?
Yesterday I stopped by the Pink Palace Crafts Fair first-thing. There was already a line of cars waiting to turn into the park.
Ace Martin and Lois Stocker were making biscuits that would be baked in an on-site wood-burning stove.
October 1st is World Vegetarian Day, kicking off Vegetarian Awareness Month.
One of my favorite vegetarian dishes in Memphis is Shang Hai's tofu pad prik.