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, 26 Jun 2014 00:00:00 GMT 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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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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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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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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The Lamb Lies Down on McCallie These days, my interest in the Yellow Deli is purely epicurean. I long ago traded discussions of the Twelve Tribes and eschatology for deep discussions on the merits of Mangalista pork and late-night ruminations.

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Food trucks have new home at Center Park Food trucks help lend character and flavor to our city and give local entrepreneurs a space in the market alongside the factory farm-to-plastic table chains that plague our perception of what it really means to “eat good in the neighborhood"

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The Art of Festival Food There’s an art to making tender and smoky pork, casing a sausage to give that perfect snap when you bite into it, or to the techniques required to create a paper thin, yet structurally sound crêpe.

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Blacksmith’s fits Gastropub Niche True to the “gastropub” moniker, Blacksmith’s is bringing the thoughtfully prepared food they are known for into a new and relaxed space. Chef/owner Blackwell Smith wants to focus his efforts on what he calls, “Southern Gastropub comfort foods.”

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Elemental’s New South The farm-to-table philosophy is on full display at chef Charlie Loomis’ new restaurant on the North Shore, where a renaissance of Southern food is taking hold that’s not simply a trend.

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