Comments On: Restaurants

(no offense to anyone that actually has diabetes, which is totally a bummer)
Posted by Chris Wage

My Great Aunt taught my mother to make broiled chicken with it back before WWII. Make the chicken excactly as if you were making barbecue chicken but instead of some nasty tomato-y sauce, slather it with Durkee's (you are correct about the possesive.)
Posted by Terrell Aldredge

All these posts and not one mention of Brother Z's Wang Shack (1407 Dickerson Road)? Y'all really need to get out more.
Posted by djb

A really good homemade pasty is pretty darn good, provided the pastry is made right and the filling is good. But the pre-made ones usually disappoint.
Posted by Nicki P Wood

I went a couple weeks ago. The setting couldn't be worse if you are seated in the front, nothing but bare walls, painfully bare floor, and the obligatory TVs everywhere resulting in absolutely no ambiance whatsoever, especially on a cold day when every opening of the door sends a brisk BRRRRR in to your table with no barriers between.
Posted by S L

Vendors beware!!! Get payments for invoices upfront!!!
Posted by Douglas Wolfanger

I think Margot just asked whose balls she had to give back once the shoot was done.
Posted by itsamansworld

I guess being a southern chef means wearing a gimme cap?
Posted by Keith

Love all of these professional AND amateur pop-up events that are becoming an integral part of the dining scene.
Posted by TL Ferrell

"Who let a girl in here?"
Posted by TL Ferrell

Hands down, this is the best drive-thru breakfast in town. On Sundays, when I'm determined to be a lazy bum, I can drive up wearing pjs and return home with a country ham, egg and cheese sandwich for my sister, a biscuit for the dog (pugs like breakfast too) and and a veggie omelette for myself.
Posted by BelleNic

Someone put something other than vinegar in their Turnip Greens...if you know what I mean.
Posted by JessicaM

Guessing either Margot made a "pork" joke or someone's about to get their rooster spatchcocked...
Posted by pogo

make more vanilla extract- granted, you have a lot of extract already, but the beans will still make good extract, just not as strong as the first go around (think olive oil and multiple pressings- first is the best, and the rest is for other things.) put one bean in a bottle of vodka and you have vanilla vodka after a while too.
Posted by Michael Burriss

We took our 11 mos old daughter this past daughter for a late lunch (our party consisted of three adults). It was...unusual and a bit disappointing.
Posted by AML

I got my beans from Alan Powell (works for Barefoot Farmer) and his source is a local vanilla bean source. I started my 1st bottle in 2005 and keep it on the vanilla beans and it is a wonderfully strong extract.
Posted by Lannae