Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1227 Restaurant Reviews, More Than 12,100 Visitor Comments…And Counting!
In 2008, Natchez, Mississippi, was officially named the Biscuit Capital of the World, a process which took three years of research by Chef Regina Charboneau. Just our luck, the Natchez native and French-trained chef began serving …
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My Air Force friend and colleague Al Garcia once shared one of those amusing anecdotes that will leave your head shaking in disbelief even as you’re practically rolling on the floor with laughter. According to …
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Throughout its storied history, Amarillo’s culinary reputation has been based primarily on one kind of food: beef. That’s no surprise considering Amarillo-area ranches produce thirty-percent of the nation’s beef and ninety-percent of the beef in …
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Before permanent signage was mounted, a tethered banner in front of K’Lynn’s Southern & Cajun Fusion in Rio Rancho listed a few of the delicious treasures available in the tiny restaurant: “catfish, BBQ, gumbo, po …
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“I‘m only eating the skins, so the chicken’s up for grabs.” ~Joey Tribbiani Several of my earliest memories of growing up in agrarian Peñasco, New Mexico involve chickens. Some of those memories–such as getting viciously …
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Set in Albuquerque, Breaking Bad, AMC’s critically acclaimed television series may have left viewers with the impression that the Duke City is a haven for meth cookery and fried chicken joints. Had the fair city …
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Southern humorist Jerry Clower once quipped “One of the saddest things is the sound of them whomp biscuits being opened in more and more houses these days. Whomp! Another poor man is being denied homemade …
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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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On December 20th, 2014, a part-paean, part elegy graced this blog. The opening stanza read: “Supper Truck, I hardly knew you! Inexplicably and to the detriment of my taste buds, I didn’t partake of your …
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“I think it’s easy to dismiss Southern food as nothing but grease and grits. I happen to like both grease and grits, And if you call them lardo and polenta, no one would have a …
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No culinary tour of South Carolina’s Lowcountry would be complete without sampling Gullah cuisine at least once. In the Lowcountry, Gullah represents several things: people, culture and language. As a people, the Gullah represent a …
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Some four million visitors flock to Charleston, South Carolina every year. Charleston is the beguiling Southern charmer, a siren which lures guests with its storied history, artistic communities, architectural styles (which range from antebellum to …
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When I told friends and family of my impending visit to Lady & Sons, the Savannah restaurant owned and operated by former Food Network celebrity chef Paula Deen and her scions Bobby and Jamie, I …
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Had Edgar Allan Poe, the legendary writer of tales of mystery and the macabre, been born in modern times, he would likely have been recruited by the notorious National Security Agency (NSA), not to spy …
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In May, 2011, Frommer’s Budget Travel magazine invited some of the most prolific culinary bloggers across the country (including yours truly) to a culinary “throw-down” of sorts. We were asked to provide a fun and …
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It wasn’t that long ago that if you played “word association” with almost anyone outside the Mason-Dixon line, the first thing coming to mind if you used the term “Southern food” was probably something like …
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