Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1188 Restaurant Reviews, More Than 11,500 Visitor Comments…And Counting!
NOTE: Although Dia De Los Takos has closed, founder-owner-chef Dominic “Dom” Valuenzuela has launched a new restaurant called Tako Ten. Look for a review soon. Felix, a character in Adi Alsaid’s young adult fiction book …
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To every thing there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; a time to plant, and a time to pluck …
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Reading my sisters’ Archie comic books on the sly 30 plus years ago taught me two things. First, it taught me that teenage boys shouldn’t admit to ever reading Archie much less admit to preferring …
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Many of us look at an unused and timeworn historical building and a wave of nostalgia sweeps over us as we imagine what life was like when that building teemed with activity. Some see such …
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Note from The Kitchen by 135 Degrees Facebook Page: 12 December 2019 : The Kitchen by 135 Degrees will be closing to the public to focus on catering and private events at our location. We …
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“Why don’t they pass a constitutional amendment prohibiting anybody from learning anything? If it works as well as prohibition did, in five years Americans would be the smartest race of people on Earth.” ~Will Rogers …
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Exterior signage for Dennis Apodaca’s new restaurant venture sports the name of the previous tenant, a short-lived eatery named MIXX. In a February blurb announcing Dennis’s return, the Albuquerque Journal called his new venture “REMIXX.” …
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A 2016 quality of life survey conducted by the city of Albuquerque revealed that denizens of the Duke City are split pretty much down the middle when it comes to the nickname “Burque” (which, by …
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The teeth, tail and eye of the tiger caused quite an uproar in the Sandia National Forest near Tijeras, New Mexico back in 2015 and it made the national news. A mountain biker took a …
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“Eating slowly is good for the stomach; plowing deeply is good for the fields.” ~Vietnamese Proverb Imagine if the village of Hatch was granted a trademark that awarded it exclusive rights to the name “chile.” …
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“It was Kansas City but it was North Carolina I wanted; whole hog smoked low and slow over fruit woods and doused liberally with a vinegar-based sauce. It was North Carolina but it was Texas …
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Hawkeye Pierce had a very unique (and very sarcastic) take on the Korean War: “I just don’t know why they’re shooting at us. All we want to do is bring them democracy and white bread. …
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Garduños just can’t seem to keep up with the Joneses, at least in terms of familial propagation. The 2010 United States Census indicates more than a million instances (1,425,470 to be precise) of the surname …
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NOTE: Because of the heightened demand for M’tucci’s meats, cheeses, breads and shrubs, on 30 November 2019, M’tucci’s Italian Café & Market will close its retail operation and begin its conversion to a wholesale operation. …
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“Why, this here sauce is made in New York City!” “New York City? Git a rope!” No matter how broad-minded we may perceive ourselves to be, most of us are burdened by covert biases and …
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Starting with a raucous concert in 1954, the idiom “Elvis has left the building” was uttered at the conclusion of many of Elvis Presley’s concerts to encourage rabid fans to accept that no further encores …
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Richard Olney, a cookbook author best known for his books on French country cooking described crepes thusly: “their greatest pitfalls derive, no doubt, from their versatility — not in itself a fault, but a quality that …
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“Get to the point!” Archie Bunker, the irascible curmudgeon on the 70’s sitcom All in the Family frequently chided his doting wife Edith with the epithet “Get to the Point, Edith!” One of the series …
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“The branches of the aspen plum To and fro they sway How can I not think of her? But home is far away,” – Confucius According to Urban Farm Online, “plums were domesticated in China …
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“Nom nom.” It sounds innocent enough. Parents–yes, including parents of four-legged fur babies–utter it in baby talk intonations to get our children to eat something, especially when that something is “good for them” but doesn’t …
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Based on interviews conducted with Hollywood luminaries who’ve starred in movies or television shows shot in New Mexico, you might think our state either doesn’t have a symbol of hospitality or that symbol is something …
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I count in almost equal measure, friends, family members and colleagues who label themselves as either militant liberals or staunch conservatives. Despite what they may think, they have more in common than they’d ever admit. …
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“No lady likes to snuggle and dine accompanied by a porcupine.” “He lit a match to check gas tank. They call him skinless Frank.” “A man, a miss, a car, a curve. He kissed the …
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I love Italian food but that’s too generic a term for what’s available now: you have to narrow it down to Tuscan, Sicilian, and so on.” ~ Lee Child, Author “You don’t want to be …
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In my review of the Corrales Bistro Brewery, you were introduced to “Le Cochon,” a self-professed God’s gift to women, lady killer, playboy, seducer, Lothario and otherwise philanderer nonpareil. To my knowledge, Le Cochon is …
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“I got a plate of chicken and taters and a lot of stuff like that All, all I need is a biscuit, but I wish you’d look where they’re at I guess I could reach …
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The customer in the Italian restaurant was so pleased that he asked to speak to the chef. The owner proudly led him into the kitchen and introduced him to the chef. “Your veal parmigiana was …
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Kids say the darnedest things. That was the premise of popular radio and television shows hosted by Art Linkletter from the mid 1940s through 1969. Linkletter would engage children (usually aged three to eight) in …
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One of my Psychology professors cautioned students about the danger of “amateur diagnosis,” the practice of assigning specific psychoses and neuroses to people we meet solely on the basis of our cursory familiarity with the …
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Over the years, my Kim and I have had the privilege and honor of getting to know and love many wonderful restaurateurs who put their hearts and souls into feeding their guests and giving them …
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“Ashlan Wa Sahlan” (Welcome) “Sahteyn” (Twice Your Health, Bon Apetit) “t’faddalou” (Welcome to the Table, Dinner is Served) How can you not love a culture in which there are numerous beautiful expressions associated with hospitality …
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The book of Genesis in the Old Testament explains that after the great flood, God commanded humankind to “increase in number and fill the Earth” (be fruitful and multiply, if you prefer). Instead, humanity decided …
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Every summer, a predictable ritual takes place. After hibernating comfortably since the previous autumn, men attired in aprons emblazoned with the slogan “kiss the cook” will selflessly volunteer to “cook” a meal. This, of course, …
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“For everything there is a season, a time for every activity under heaven. A time to be born and a time to die. A time to plant and a time to harvest.” ~Ecclesiastes 3 Autumn …
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Not long after Superbowl XL’s halftime show began, a veil of theatrical smoke enveloped the stage, dissipating slowly to reveal the legendary featured performers, the immortal Rolling Stones. First the camera panned to a gyrating …
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There’s an unspoken reciprocal arrangement between restaurant guests and the restaurant personnel with whom we interact. As guests, we show our appreciation for a dining experience well executed by tipping generously and maybe complimenting the …
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