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
If a trip to Chicago to buy a sadwich is outside your budget, you can do a fine job making your own: http://www.seriouslygood.kdweeks.com/2010/01/italian-roast-beef-sandwich.html
Hard to pick a favorite, but I think the rib eye steak edges out everything else.
I was hoping to see someone mention Humboldt Fog, thanks merstar.
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 email@example.com.
Ketchup has "mellowing agents."
Moroncular gastronomy - making silly, over-complicated dishes just because you can.
Over the past 8 years I've posted around 600 recipes. Going back through that much content and reformatting it to meet Google's desires is completely impractical.
Here's my bacon and cheese tater tot recipe: http://www.seriouslygood.kdweeks.com/2011/03/tater-tots-deluxe.html
My father called them egg-in-a-basket and a couple of years ago I took his name literally: http://www.seriouslygood.kdweeks.com/2011/02/egg-in-a-basket.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.
You can find a couple of other ideas for granita here: http://www.npr.org/templates/story/story.php?storyId=12030425
This year I did Easter early - Greek Lamb. I also made tsoureki, kotosoupa avgolemono, and asparagus.
chopped and added to gougeres
Here's a collection of my side recipes: http://seriouslygood.kdweeks.com/2009/11/thanksgiving-sides.html
There are so many good sandwiches, how could you choose just one?
Earl of Sandwich
I make a bacon/parmesan/pork burger that's mighty good: http://seriouslygood.kdweeks.com/2006/06/baconparmesan-pork-burger.html
Make plum pudding or genuine minced meat.
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