@apopquizkid There is a weird earthy aroma early in the process, but it mellows out after a week. And if you don't like them after one week, don't be afraid to give it a second week.

@missgarlic: Apologies to the Wheel Inn. A friend of mine from KC never stopped talking about them. :)

@Dennis Lee: I love challenges like that. Mention something like the Kansas City goober burger (topped with peanut butter), and people will claim you're joking. Then it's time to break out the ground beef and Peter Pan creamy.

@deliciouslymeta I went to high school within walking distance of the Germantown Commissary. It's still a great place and never disappoints.

@deliciouslymeta: That's what I've heard them called here in Memphis, but the difference between Memphis and the Delta can be like the difference between Philadelphia and the Pennsylvania Dutch country. Frankly for high school football games, nothing beats the Frito Pie served in the little Fritos bag. :)

@Golden Palate: I might dice up a few of these and see how they work in deviled eggs or potato salad. :)

@punkin712: I don't know how much that would change the color, but if you try it let me know how it turns out.

@tea-and-syncope: It is something of an acquired taste. That I have not yet acquired. For all kinds of pickles and relishes, I'm all about the dill/salty/sour/garlic, not sweet. But these regional correspondent posts are about showcasing things unique to our local gastronomic environment.

@dongale Thanks for the additions, and it was hard to narrow down this list. By the way, my girlfriend made the same argument for RP Tracks.

@klp143 I've always felt that the shabbiness of Brother Juniper's was part of its charm. :)

@car1fsu Those are incredible.

@benn2009: It is a Memphis institution, and the atmosphere is unrivaled in this town. It's also one of the only big players in town that doesn't have any additional locations. Glad you had a good time and a great meal!

Nice thing about Fresca is that between the aspartame and the grapefruit it's just a little bitter, making it somewhat close to tonic water (and thus a good mixer with vodka--add a slice of lemon or orange). I've had the Mexican Fresca Toronja which is made with cane sugar and it's just not the same. Too sweet, a little syrupy... I like it thin and bracing.

@belinskaya Likewise, there's little or no advertising around here, but a ton of word of mouth. I've always stocked up for dinner parties there, where I can get so many wonderful flavors for such low prices. Even buying shallots is a big difference, and they're better quality. I like to take friends for their first visit, and always encourage them to pick out a fruit or vegetable they've never had before.

I was forbidden from doing this as a child because it fell under the category of "playing with your food", and the one time I tried it at a friend's house I was underwhelmed. However, I know plenty of people that like it, and that includes someone I currently work with. He usually drops $2 to grab a 20 oz. Coke and a 4 oz. pack of salted peanuts from the vending machines, and then carefully combines the two into this bizarre cocktail.

The comedian Tim Wilson had a joke about this that went something like, "The only thing Coke is missing is additional fat and sodium. Need to bring on the heart attack quicker."

monopod: It's just right--not skimpy, but not so much that pieces are falling out everywhere.

bklynbaker: I graduated from GHS, but back then we mostly hung out at the West St. Diner and the Commissary... which may be making appearances here in the future. Stay tuned!

@Sethward: Yes, people eat buffalo and carp and other things here. You can even buy whole ones in some grocery stores, and there are a few really small places that will have buffalo on the menu. I've got to be honest, I'm not a huge fan of buffalo, but I know a lot of people have the same feelings about catfish. The whole catfish preparation used to be a lot more common, but is harder to find these days.