I have said for years that the corner property with all the attractive green glazed tile should be taken over by Trader Joe's. Knock the adjoining properties into one, and use the massive parking lot that's already there. People would come from Collierville for a Trader Joe's, wine or no wine (the TJ's in Nashville has beer only, and it's doing fine).
The minute I saw "quieter" and "separates kitchen noise," I knew I wanted to go. I hate noisy restaurants! And, oh yeah, the food sounds great, too!
I don't know that anyone could beat MamaSquirrel's peppermint story!
When I was just out of college and proudly in my first apartment, I decided to celebrate Christmas by making a lucious dessert I'd only read about: Mont Blanc. Never in my life had I used chestnuts for anything, and I knew nothing about them other than what I'd read in British children's books, which always had them roasting cozily by the fire. So it didn't occur to me, when I put a layer of completely intact (unscored) chestnuts in an open pan in the oven, that they would do anything other than...roast.
In a few minutes, I heard the most amazing popping, pinging, and banging noises from inside the oven. After a moment of confusion, followed by rather anxious consideration of what to do (the alarming noises continuing all the time), I turned the oven off and carefully opened the door.
The chestnuts had, of course, burst. Bits of chestnut and shell covered the interior of the oven (some, I found later, had even penetrated to the broiler below). A few popped as I watched, hitting the kitchen floor and me.
Cleaning that oven was one of the worst kitchen jobs I've ever done. I don't think I ever did get all the chestnut pieces out.
It looks impossible to eat. What do you do, dump the salad into the plastic basket and then break up the tortilla? Eat it piece by piece from the top down, giving up the idea that "salad" means you should be able to get a mixture of elements on the fork with each bite?
By Hannah Sayle, Chris Herrington, Chris Shaw, Louis Goggans, Greg Akers, Bruce VanWyngarden, Jackson Baker and John Branston
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