I have eaten at Noodles in Bartlett several times. The food has always been excellent. I love the Black Milk Tea. My kids said it reminded them of my pipe tobacco (That is a compliment from them.) The Chai bubble tea is also very good. It has a very pumpkin spice flavor to it. As far as meals, I am partial to the Thai Coconut Curry, while my daughter loves the Honey Seared Shrimp. They also have an excellent Wonton Noodle Soup. The best appetizer is the Memphis Roll.
Shrimp a la Cats, anyone?
It be good. Ya gonna need papricka.
You should know by now that you can't save grownups from themselves. Look at yourself as the perfect example.
We all know that the casinos, like the lottery, are raking in those government benefit dollars by the millions. Can you get the buffets with an EBT card yet?
I voted against the lottery and I am against any more casinos, they are disastrous for the poor who seem to be drawn to them like a moth to a flame with the lure of hitting it big.
Memphis, take heed! This is where the money from Memphis and other places within a 150 mile radius.
People like me, with limited budgets, go to Tunica with the family just for the dining. You cannot beat the quality, quantity, diversity of food for the price anywhere in Memphis.
When the wife and I just want a lost weekend, we stay overnight in the Casino Hotels. Again, the price and the splendor of the rooms cannot be matched anywhere in Memphis.
Memphis is short-changing itself by not getting the state to allow casinos along the mighty Mississippi in downtown Memphis.
Shoot, that taint nutin' . If you haven't had my Collards, new 'taters and ribs, ya will when ya get to Heaven, St. Peter can be bought with my pot likker, but don't tell anyone. My only preference as to beer is COLD!
Now, I do appreciate Bruce's admonition and action. Although, writing them may have been of more interest.
Wow! Whose house have you been hanging around in the hood?
Top it off with Bar B Que sauce and get a tall, cold can of Falstaff (do they still brew it) and go to town.
I am happy to say that I was apart of Eggcellent's humble beginning!! I have never experienced such variety of flavors and have a hard time choosing favorites. The eggs are full of flavor!! Way to go s. Sascha!! Many wishes for your continued success!!
This is one of the most amazing ideas I have ever seen. Went to the website and one of my co-workers are ordering some today.
As a child I was somewhat afraid of deviled eggs, understandably. And they somehow reminded me of bait.
But now as a mature, cultured adult, I find them delicious. I could eat the whole plate, easily. So I'm still afraid of them.
I work with Sascha and she has the best deviled eggs ever. Her idea to make the different flavors of deviled eggs are great.
Original recipe makes 5 servings
2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
1/4 cup water
4 pounds pork neck bones
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.
I have tried all of the varieties and love them all. These eggs are a special treat. 1 get a 1/2 dozen for lunch and share a couple.
I make reviled eggs.
Mmmmmmm...now I'm hungry. Lunch time!
Man, I love deviled eggs.
Eggcellent, yes all of her eggs are!! I have tried them all and really enjoy the mushroom and caramelized onion as well as the BBQ egg, oh and the BLT. For those that have not tried Ms. Sascha's gourmet eggs, they are truly missing out. Great to serve at parties, weddings, dinners and every occasion. Congrats Sascha!
The all wise and knowing Oztimeplayer has spoken......I seriously doubt Bruce and the staff at the Memphis Flyer need your "business acumen" to keep the Memphis Flyer afloat..... my gawd man, it's a wonder they even got it this far without your input.
Enough shooters, and you will be cookin'. Mama gets bisque! I wish I had been able to cook for my mother. Lucky them.
My best scratch brownies hinged on fresh, still warm eggs from my geriatric hens. They didn't produce much, but they produced the best.
I do pretty kool aid shooters. Is that cooking?
So Bruce, fork over your favorite brownie recipe. We were comparing these at school today. I gave props to the chem teachers.
CL - you should have access to the cauliflower bisque she made tonight. Damn skippy that was amazing!
By Louis Goggans
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