Mike McJunkin http://www.chattanoogapulse.com/topics/mike_pulse_food_contributor_mcjunkin/index.rss en-us © 2014 The Pulse and Brewer Media. All rights reserved. Thu, 16 Oct 2014 00:00:00 GMT 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.

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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.

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Exploring The World Beyond Pad Thai Thai food conjures up different images for different people. For many, the mention of Thai food immediately brings up thoughts of pad Thai, Zach Galifianakis, and curries that turn your lower intestine ...

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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...

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The Other Other Red Meat "Goat is one of the most beautiful and leanest meats available, with bison, turkey breast, and codfish being the only meats lower in fat calories.”

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You Are What You Eat. It's Still True "If you’re not able to invest fistfuls of dollars into a healthier diet, then you have to invest something else—time. More specifically, time in the kitchen."

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Dirt on Your Average Dog "Main Street Meats and Good Dog offer delicious sausages made from unprocessed, quality, recognizable meats that are perfect substitutes for those packaged, pink, nitrate-laden torpedoes.”

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Stunning, Exotic Cambodia "We seemed to be the only visitors other than a couple of zebu cows grazing in the midst of the toppled, moss-covered ruins.”

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Lives On The Line The morning alarm assaults his ears like the sounds of a slaughterhouse; piercing his coma-like slumber with its screeching message that sleepy-time is over. Last night was brutal.

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In Quest of the Perfect Tamale This tamale lady had real, homemade, grandmother-style tamales. They were puffy, savory pillows of corn dough surrounding slow-cooked, tender pork or chicken; freshly steamed and kept warm nestled inside that big blue Igloo cooler.

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Put A Fork in the Pork A whole hog takes time to cook, one succulent drip at a time. This gives Chef Cooper and her team time to cook up sides such as Apple Cider & TN Honey Slaw, New Potato Salad, Sliced Vine Ripe Tomatoes & Vidalias and Deviled Eggs.

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Chattanooga Cuisine Goes Local—and Global Note: As a Chattanoogan, it is important to refer to the local purveyor of small square comestibles as THE Krystal in spite of the fact there is no definite article preceding the iconic burger company’s name.

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Vai the Magnificent Is it stunt guitar? Yes. But Vai’s greatest skill may be the ability to use his technique to reflect his own charming and affable personality. He hip-shakes and funk sashays while recognizing the comedic value of the moment.

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A Cup of Cake-y Deliciousness But if you want a top-shelf, gourmet cupcake from a dedicated purveyor of these single-serving cakey comestibles, you will inevitably end up at my favorite: Gigi's Cupcakes.

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Bar None? Here’s How at Home Setting up your own home bar may seem daunting, but with a bit of thought and planning it can be simple, reasonably affordable and a great investment in your social future.

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Still Ahead of the Culinary Curve Ultimately, however, all of the accolades and awards are secondary to the food that comes out of the kitchen, and 212 Market's food has consistently been some of the best in the city.

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They’re As Sweet As Tupelo Honey I normally don't get terribly excited about the opening of a multi-location restaurant in Chattanooga, because their investment in the community is usually limited to begrudgingly paying their lease and taxes.

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Where To Go Gluten Free Baking or cooking without gluten’s assistance means finding substitutes that can provide those stretchy, sticky, airy properties we all love, while maintaining the flavors we expect.

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Beer & Food - BFFs forever One final warning: With the popularity of spicy foods and higher alcohol content beers, it should be noted that alcohol is a solvent to capsaicin, the heat component in spicy foods.

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Food Like Your Abuela Used to Make Each dish at Taqueria Jalisco has a balanced interplay of textures and gustation, meant to simultaneously satisfy and tease your palate.

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