The problem with key lime pie is that squeezing 20 or so of those little buggers can result in major hand cramps. Cut them in half and use a garlic press to squeeze out the juice. Works like a charm.

Littons - Knoxville, Tennessee: http://www.seriouslygood.kdweeks.com/2011/08/not-so-fast.html

Hard to pick a favorite, but I think the rib eye steak edges out everything else.

I've long described Knoxville as a culinary wasteland. I echo the positive comments on the farmers' markets (scroll down to Knox County). There are several and there are also a few commercial markets offering good, local produce in the summer (come winter you're SOL). Be sure to try Benton's country sausage, you can only buy it at the shop and it's awesome. West Wind Farms is also a source of excellent meat products.

Restaurant-wise I'll add that Litton's in North Knoxville is a genuinely great diner. In Maryville, Foothills Milling Company is quite good. Chesapeake's is decent and of course Blackberry Farm is in the area. Drop me a note at kevin@kevinscucina.com.

Porter house.

Ketchup has "mellowing agents."

Moroncular gastronomy - making silly, over-complicated dishes just because you can.

Here's my bacon and cheese tater tot recipe: http://www.seriouslygood.kdweeks.com/2011/03/tater-tots-deluxe.html

Savory Tex/Mex Shortbread: http://www.seriouslygood.kdweeks.com/2010/10/texas-shortbread.html

The hickory and black walnut are also native American nuts as is the American chestnut.

This year I did Easter early - Greek Lamb. I also made tsoureki, kotosoupa avgolemono, and asparagus.

Here's a collection of my side recipes: http://seriouslygood.kdweeks.com/2009/11/thanksgiving-sides.html

I make a bacon/parmesan/pork burger that's mighty good: http://seriouslygood.kdweeks.com/2006/06/baconparmesan-pork-burger.html