Mike McJunkin

Ultimate Leftovers Sandwich To The Stars

The only thing I like more than Thanksgiving, is the day after Thanksgiving. The Friday after America unhinges its collective jaw and swallows 45 million turkeys whole is a day of reflection and reckoning. more »

Nov 25, 2015 1:12 PM Sushi & Biscuits

Will That Baconburger Kill You?

Recently, the World Health Organization (WHO) sought to crush the soul of every meat-lover in the world by releasing a statement linking cancer to the consumption of processed meats. The internet predictably exploded ... more »

Nov 11, 2015 1:38 PM Sushi & Biscuits

Not For The Faint Of Heart

Every Halloween, the food world becomes a homogeneous, orange-and-black landscape dominated by “fun” and “scary” recipe ideas like jack-o-lantern cupcakes and deviled eggs decorated like eyeballs. more »

Oct 28, 2015 4:02 PM Sushi & Biscuits

Costa Rica: Where The Wild Is Always Calling

I knew the rain was coming. Of course rain was coming. It had rained almost nonstop every day since I arrived at the eco farm in the foothills of the Arenal volcano, El Castillo, Costa Rica. But what did I expect? more »

Oct 21, 2015 12:38 PM Cover Story

Beef...It's What's For Dinner

The first cool nights of fall and the emergence of winter clothes from their mothball-laden cocoon triggers a particular region in my brain that longs for the blackened sear and mouthwatering aroma that only comes from ... more »

Oct 14, 2015 2:59 PM Sushi & Biscuits

Meat in a Velvet Glove

Trying to reproduce your favorite Chinese restaurant’s stir-fry in the comfort of your home kitchen can often result in a big pile of fail. Even if you manage to round up all the necessary ingredients ... more »

Sep 30, 2015 1:37 PM Sushi & Biscuits

Concocting The Classic Cocktails

If you were unfortunate enough to have been subjected to the “noble experiment” and spectacular failure known as Prohibition, Dec. 5, 1933 would have been like Christmas, your birthday and the Fourth of July all rolled into one. more »

Sep 16, 2015 1:16 PM Cover Story

Everything You Know (About Scrambled Eggs) Is Wrong

Scrambled eggs seem simple enough. Mix up some eggs in a bowl, stir them around in a pan until they are cooked, serve with toast and bacon. Wham, bam, breakfast ma’am. more »

Sep 2, 2015 2:07 PM Sushi & Biscuits

Cues For the Absolutely Perfect Backyard ’Cue

It’s late August, and the air around Chattanooga hangs thick with the smell of a thousand failed barbecues. Weekend warriors mourn the dry ribs, overcooked brisket and bland pork shoulders lost on their watch ... more »

Aug 26, 2015 12:22 PM Cover Story

To Market, To Small, Local Market

One of the things I’ve enjoyed most about Chattanooga’s growth during the past couple of decades is the variety of wonderful people from countries all over the world that have decided to make this city their home. more »

Aug 19, 2015 12:05 PM News, Views, Rants, Raves 1 Comments

Pucker Up and Say “Yee-Roh”

I stood mesmerized as the thin, gleaming blade of his 15-inch knife sliced effortlessly through the crispy, caramelized outer layer of meat. Late ’70s-era, Klaus Harmony-esque porn music began to play softly in the back of my mind ... more »

Aug 5, 2015 3:17 PM Sushi & Biscuits

Hummus Makes Us Hum With Happiness

Hummus is one of the world’s oldest known prepared foods—yet it is a mystery to an astounding number of Americans. Those who have encountered this smooth and savory culinary multi-tasker, probably did so ... more »

Jul 22, 2015 1:34 PM Sushi & Biscuits

Peter Piper Knew What He Was Doing

Tennyson famously said that in the spring a young man’s fancy lightly turns to thoughts of love, but by summer, the impish pickle hath beguiled them all. Well, maybe I’m paraphrasing a bit, but what could be better on a hot summer day ... more »

Jul 8, 2015 5:03 PM Sushi & Biscuits

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

Basics of Buttermilk

Growing up, I would always watch with a bit of mild fascination as my father crumbled leftover cornbread into a bowl of ice-cold buttermilk. more »

Apr 29, 2015 12:35 PM Sushi & Biscuits

Rant ’Em If You Got ’Em

Most Chattanoogans know Lewis Black as the quick-to-agitate comic wildly pointing his fingers while ranting about the latest cultural or political lunacy during his regular appearances on “The Daily Show.” more »

Apr 29, 2015 12:35 PM News, Views, Rants, Raves 1 Comments

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