We tend to eat out now and then – okay, we eat out a lot! For years, people have been telling us, “You should write about the places you eat and post them so that we know where to eat.”
I’m not sure why our friends think we’re qualified to write about food, however, after talking about this for years, we decided to dive into the blogosphere. Is that what you call it? At any rate, we will be blogging about our food and drink experiences in the Nashville, Tenn. area. Occasionally, we may write about our experiences in other cities, as well.
In the interest of full disclosure, we love high-flavored foods. So don’t expect to see reviews of every meat-and-three in town. We typically don’t eat at places that serve cooked-to-death vegetables or anything that is country-fried. We’re not snobs, mind you. We just like high-flavored foods, ergo the name of the blog.
Feel free to share your opinions of the places we post. But keep in mind opinions are like noses. Everybody has one…and some are bigger than others. Keep it civil and, whenever possible, understandable.
Thanks for taking the time to visit.
John and Michelle
Haute Flavor 
For Tammy Algood… I read your articles in the Independent Mail of Anderson, SC. My ? is about freezer jam. Can Splenda be used instead of sugar? I ♥️ your articles! Thanks!
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Sandra, You can use Splenda along with no-sugar needed pectin. You will find that the package inserts give specific directions on when to add the sugar substitute, which is typically after cooking and just before transferring to jars. There are several no sugar needed pectins that are good: Ball, Sure-Jell, and Mrs. Wages. Do not attempt to substitute Splenda for regular sugar when using regular pectin, whether it is liquid or powdered.
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I recently read your guest column about cherry tomatoes. I put mine in a large pot, but only get them for 2 months, sounds like you prefer to plant yours in the ground?
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you do not provide an email address for tammy algood. please do so.
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JM, I will pass along your message.
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I read the piece about mustard by Tammy? in the Des Moines Register today. I love mustard of several types so it caught my eye. She probably knows that there is a mustard museum in Middleton, Wisconsin with hundreds of varieties. I’ll be accessing your website more from now on.
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I did NOT know there was mustard museum in Wisconsin! That gives me a wonderful addition for fun the next time I am in the area. Thanks so much for letting me know about it! Mustard is Magic!
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Is there a way to contact Tammy Algood on here? I used to talk to her some when she was at the Tennessean probably 8-10 years ago. Anyway, I am trying to find the best way to keep squash, yellow and zucchini without canning it. Any ideas?
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I did NOT know there was mustard museum in Wisconsin! That gives me a wonderful addition for fun the next time I am in the area. Thanks so much for letting me know about it! Mustard is Magic!
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Hello Ron! You can certainly freeze squash, but the problem is that is tends to become watery when thawed. So allow it to drain in a colander before use so you aren’t adding extra moisture to your recipe. If you utilize zucchini in making quick bread, you can freeze the loaves for up to 6 months.
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I love Jerusalem artichokes, but cannot find them anywhere in Nashville. Where can I find them? You wrote an article about using them. I have gotten them when I visit my daughter in Chicago,
Thank you
Arlene Lapp
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Arlene, The first ones I found were at Trader Joe’s and they were exceptional. That only ignited my craving and I returned only to find a few in stock, so I purchased all they had. Then I found an abundance at Whole Foods and have been purchasing them from there. My neighbor actually found some at Publix, but I haven’t been so lucky at the one I frequent. I hope this helps!
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how to use parsnips other than soups ???
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David, that’s a great question! We will investigate and see what we can find.
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David, I love to roast them … it is simply delicious! Just peel and slice, then toss with a little olive oil, salt and pepper. Roast in a preheated 350 oven for around 25 minutes. My husband likes them roasted a bit longer. Make sure they are in a single layer on the baking dish. It is magnificent!
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Just discovered this – can you search for previous recipes?
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Susan, if you will scroll to the bottom of the page, you will see older posts, as well as a Search box. Thanks for reading!
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a much easier way to reduce fat when cooking ground beef, turkey etc than dousing with boiling water…ick! Fit a small colander over a glass bowl, break up ground beef in it, cover with piece of paper towel, microwave one pound a total of 5 minutes….but in increments, breaking up beef….all the fat drips into the glass bowl…do not need to completely cook, as it will continue to brown
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The Indianapolis Star published your Breakfast Biscuit receipe but did not specify the liquid , oven heat, and the baking time. Tried to look up
on your web site but couldn’t find it.
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Larry, we don’t have a post for a Breakfast Biscuit recipe, but you should check out our post for Cheddar Drop Biscuits. They are amazing!
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Larry, How crazy not to print the entire recipe! Here is my weekend go to recipe:
Buttermilk Biscuits
These biscuits deliciously hold sausage patties as well as homemade jam and butter.
Yield: 12 to 14 biscuits
2 cups all-purpose flour
21/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable shortening or lard
1 cup buttermilk
Preheat the oven to 450°F. Lightly grease a cast iron biscuit baker or baking pan and set aside.
Place the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in the shortening with a pastry blender or 2 forks until the mixture resembles coarse meal. Add the buttermilk and stir until a soft dough is formed, about 25 strokes.
Transfer the dough to a lightly floured surface and knead until smooth, about 10 times. Roll to 1/2-inch thickness. Cut with a 2-inch cutter and transfer to the prepared pan. Bake 13 to 15 minutes or until golden brown. Serve hot.
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Just read Tammy Algood’s short commentary about the versatility of coconut in the Daily Oklahoman. I have peanut butter, toasted coconut and honey between two pieces of toast with a glass of milk for breakfast each morning. Give it a try, it’s great.
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I read about how you make gelato in our local newspaper using an electric Donvier ice cream maker, but unfortunately, there was not recipe for the gelato. We have loved gelato since our trips to Italy and can find no where in the U.S. that tastes the same. I would love to know show you make it. Thank you.
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Hi Tammy, I read your article about mint in the Tennessean this morning. Try adding a handful of leaves into a pot of English peas. You will never eat them another way.
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For Tammy Algood:
I’m looking for a tomato with a HIGH acidity flavor!! Any help? Also looking for silver queen corn! Thanks!
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Cody, Silver Queen Corn should be easy to locate at any farmers market. Where do you live? I bought some at the Murfreesboro market last week. As fas as a high acid tomato, Celebrity & Rutgers will be the easiest to find. If you happen upon Purple Calabash it is another good one! Good luck!
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I enjoy your articles in the Asheville NC paper. Wondering where (or if) you get economical almonds? This was your recent article in our paper this week.
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Discovered your website via the Gaston Gazette today. Always looking for new food-recipe blogs. Will share too -:) Belmont NC
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I read your article on Chilled Limoncello easy to make, better to drink. Your recipe is much easier then the recipe we were using. In the article you mention limoncello cookies, but no recipe is listed. I would love to try the limoncello cookies, if you’re willing to share the recipe.
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I read Tammy Algood’s column today in the Erie Times News and need to point out that while some mistakenly call potato flour
“Potato starch “ they are not at all the same thing. Potato starch is the highly refined starch from potatoes. Potato flour is the whole dried potato, ground to a coarse flour. You cannot substitute one for the other in ANY recipe. When you moisten potato flour you essentially get mashed unseasoned potato . Potato starch is a very useful product in gluten free baking.
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For Tammy Algood: I enjoyed reading your column about Eagle Brand Condensed Milk in our morning paper here in Naples, FL. It brought back a great memory. When I was in college, our sorority house mother would always make us a special dessert during finals week. She actually boiled the cans of Eagle Brand in a large pot on the stove, opened the cans, and cut the caramelized milk in discs. We all loved this treat and looked forward to it. It’s a wonder she didn’t blow up the house! Do you think I can get the same result doing it your way? Susan M.
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Susan, if we post your comment, I’m almost certain your name will appear in the post.
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Hello Susan,
You can certainly get the same result by transferring the OPENED product from the can to the top of a double boiler. It will take at least a couple of hours to accomplish. Place the double boiler over medium heat and allow the water to simmer. You may need to check it throughout the time frame. Cover the top and check it after 1-1/2 hours for color and consistency.
What your house mother did was actually water bath the cans which is why is maintained the shape of the can and was then sliced to serve. I hope this helps .
Tammy
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Hey Jill, I interviewed 3 national distributors of Canadian bacon for that article and they all said they use tenderloin! So obviously you can use either or both! Thanks so much for your readership. I appreciate it so much!
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Re: nut butters- how much brazil nut butter can one have daily and not exceed the selenium RDA it seems there is a fairly strict limit on selenium
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A fourth cup (12 teaspoons) of Brazil nut butter contains around 800 micrograms of selenium (can vary according to brand). Depending on your age, the recommendation is no more than 200 micrograms per day, which is 4 teaspoons.
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Hi Tammy! Can you share your recipe for the simple chicken salad that is mentioned in the Tennessean newspaper? It was also shared in our Okla City newspaper & my mom has made a special request for me to make it.
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Certainly! See below and let me know how you like it! Don’t be concerned with the amount of salt … it really needs the seasoning to give it flavor.
Tammy’s Chicken Salad
Yield: 6 servings
1 roasted chicken, pulled apart and chopped (bones & skin discarded)
2 celery stalks, chopped
3/4 cup red onion, chopped (depending on your taste can be reduced to 1/2 cup)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
In a mixing bowl, stir together the chicken, celery and onions. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, salt and pepper. Add to the chicken mixture, stirring well to evenly coat. Cover and refrigerate at least 2 hours before serving.
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Tammy – you commented on “Canadian bacon” in Naples news today. You say it’s “pork tenderloin” it is not! It’s pork loin!
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