Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,316 Restaurant Reviews, More Than 13,300 Visitor Comments…And Counting!
Texas, the Lone Star State slogan tells us, is “like a whole other country.” Everywhere we turned during our weekend in Ruidoso, we espied oversized pickup trucks sporting Texas license plates. It almost made us wonder if the “village of the noisy river” had been annexed into that whole other…
You might think that a beautiful town whose very name translates from Spanish to “noisy” would be boisterous and braggadocious abut all there is to see and do in that town. Not so according to writer Tania Casselle. Penning a piece for New Mexico Magazine Tania contends that “Ruidoso flies…
When we pulled up to the order window at the Oso Grill’s drive-through lane, Misty, our sweet server handed us a menu and contritely explained that the restaurant had run out of shrimp. “Why,” I asked “would anyone visit the Oso Grill for shrimp when they can have one of…
Research has proven that taste buds are dulled by high altitude and cabin pressure, so as an aircraft climbs, our sense of taste diminishes by as much as 30 percent. That explains why many passengers praise airline food on flights in which meals are actually served. It’s probably not that…
Tia Betty. If the name conjures images of a dowdy old woman, a face etched with wrinkles and thinning grey hair pulled back neatly into a bun, you’re probably not alone. Not even the youthfully ribald nonagenarian Betty White can alter the contemporary stereotypes ascribed to the increasingly anachronistic name…
If a tree falls in a forest and no one is around to hear it, does it make a sound?” Ask a physicist and you’ll get an earful about quantum theory, wave function, subatomic particles and rarefactions in the air. A philosopher might posit the plausible premise that when there…
A few decades ago, Mad Magazine (or was it Cracked) published a two-panel cartoon depicting a couple of gringo turistas visiting Mexico on a stifling summer day. On the first panel, one turista tells the other that he heard Mexican Coke is much stronger than Coke bottled across the border…
A few years ago, my friend Bill Hanson, a gastronome of the first order, was hosting several of his Costa Rican employees at Intel’s Ocotillo (Arizona) plant. Like me, Bill delights in introducing his friends to new culinary adventures. Unfortunately, not all our colleagues were similarly inclined (despite one of…
“I don’t know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they’re just closet pyromaniacs.” ~Cecelia Ahern, P.S. I Love You Whether or not the dubious and persistent stereotype about men and their grills has any veracity is a topic oft…
