RSS

Mike McJunkin

The Notorious M.S.G.

In middle school, I was taught that sweet, salty, bitter and sour were the four cornerstones of taste. I was given a mimeographed diagram that used those familiar purple, blurry lines to map the tongue into four regions ... more »

Jun 24, 2015 3:47 PM Sushi & Biscuits

A Test of Nose-to-Tail Cooking

It was bound to happen eventually. I bought, cleaned, cooked and ate lamb testicles. I’ve certainly eaten my fair share of “bizarre” foods; sea urchin, balut, beef heart, century eggs, ant larvae, raw meat, and almost ... more »

Jun 10, 2015 1:50 PM Sushi & Biscuits

On the Brink of Culinary Greatness

It’s easy to find things to like about Chattanooga. The mountains are beautiful, the people are friendly, and the internet is fast. But if you want to fall in love with Chattanooga—I mean really fall in love with ... more »

May 20, 2015 12:48 PM Cover Story

Grits Versus Polenta

In spite of having grown up in the South, I was never a big fan of grits. My family didn’t really eat grits (we were oatmeal people), so my initial encounters with this Southern staple were limited to poorly made instant versions served ... more »

May 13, 2015 1:46 PM Sushi & Biscuits

How To Pick Perfect Poultry

I once walked on the dark side, and it changed me. I was once a Kentucky Fried Chicken store manager. To this day, I am haunted by the unnatural sensation of burnt sienna, polyester work pants dragging ... more »

Apr 16, 2015 10:49 AM Sushi & Biscuits

A Perfect Taste of Morocco Close to Home

The word “exotic” gets tossed around a lot when it comes to describing Morocco. The word acts like a tapestry that can be draped over the entire country and its culture, rarefying even the most pedestrian of things ... more »

Apr 1, 2015 5:08 PM Sushi & Biscuits

Home Is Where The Ham Is

“What is a ham, anyway?” a voice asked me with a casual tone that belied the gravity of the question. A bearded, 20-something stranger stood beside me in the grocery store meat aisle clutching a gold foil-wrapped ham ... more »

Dec 17, 2014 5:42 PM Sushi & Biscuits

Pass the Venison and the Nasaump

Thanksgiving is unquestionably the day when we as a nation fully turn our focus to family and food. We reconnect with loved ones, and make our best effort towards putting gratitude at the center of the feasting... more »

Nov 20, 2014 10:17 AM Cover Story

Meet The Real Ricotta

A few years ago, if you had asked me what I thought of ricotta cheese, I would have responded with the same enthusiasm I typically reserve for things such as khakis, unseasoned pasta or watching golf on television. more »

Oct 16, 2014 12:00 AM Sushi & Biscuits

Behind The Barrel

As of 2007, September has been recognized, by Congress as National Bourbon Heritage Month, celebrating “America’s Native Spirit.” American whiskey, whether bourbon, rye or any other variation, is more popular than ever today. more »

Sep 25, 2014 12:00 AM , Cover Story

An Evening of Home-Cooked Flavor-Tripping

I sat across from my dinner guests, hand outstretched and palm up, offering each of them a small red tablet. “Let it dissolve on your tongue before we begin,” I instructed. They each had a look of curious anticipation... more »

Aug 21, 2014 12:00 AM Sushi & Biscuits