Another Rich, Runny Cheese

We had written about Noble Springs Dairy’s “Harpeth Fleur,” and now we have found another ripe, runny cheese that is blog-worthy:  the “Green Hill” from Sweet Grass Dairy, from of Thomasville, Georgia (pictured below, right).  We purchased it at the Turnip Truck Urban Fare in the Gulch ($6.49 for half a wheel).  Made from “grass-based milk,” this cheese is, literally, oozing with goodness and taste.

According to pastoralartisan.com, where you can order “Green Hill” and other cheeses online:

Sweet Grass Dairy’s commitment to producing delicious and healthful milk from pasture-fed cows shines through in this small Camembert-style cheese. The unctuous paste is rich with sweet, buttery and grassy flavors. Though based on an old-world recipe, this cheese is a shining example of the finest in American artisan cheesemaking.

Korean Tacos near Vandy

Peter Chinn’s Korean Barbecue Taco
400 21st Avenue South
Nashville
www.peterchinns.com

Peter Chinn’s Korean BBQ Tacos and Burger’s move to the Vandy area from Clarksville Pike has stirred up a buzz (see, for example, comments on Eric and Kate’s post), and deservedly so.  The business logic of the move captures the concept and history of the Korean taco:  you keep the shell, maintain the form, though change it dramatically by adding Korean BBQ meats.  The old Cheeseburger Charley’s locale has maintained its basic form–from the counters and tables to the service areas, (though there has been a new paint job).  The menu has still offers the good ol’ burger, fries, and onion rings (which are noticeably better, probably because they’ve changed the frying oil).  Peter Chinn has infused life into the joint by offering Korean short rib bbq and fish tacos ($2.5), chicken and spicy pork tacos ($2), and burritos with aforementioned fillings ($5).  To top it all off, the background music was a playful variety of funk and soul.

I wandered into the joint late in the afternoon, and ordered a short rib and chicken taco.  The folks at the counter told me that business has improved quite a bit:  before the tacos, they’d do something like 80 tickets a day, but that day, at 3 pm,  I was ticket #120.  Some folks were still ordering burgers and fries, and a few came in to inquire about the tacos.  As for my tacos: the tortillas had the right combination of warmth, crispness, and texture.  I could taste the distinct marinade. The pickled cucumbers enhanced the taste of the meats, and a hint of spice gave the tacos a nice kick.

The Vandy area is in desperate need of dining spots, particularly of the non-chain type, and this is a welcomed addition.

Side note:  If you’re worried about  Vandy crowds, particularly at lunch, visit this upcoming week, since students are off for Thanksgiving.

What We’ve Been Eating

We’ve been consumed by our day jobs for a while now, and Pickled and Fried had to take a little hiatus.  We kept eating, however, and here’s some food porn (slide show style) from the past weeks:  from homemade pho and roasted chicken, to Honduran fried chicken and brunch in Nashville, to Honey Pig in Atlanta, to oysters in Seattle and Victoria, Canada.

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