Serious Eats - seriouseats.com

How can I learn to eat like that? Does she give classes?

My Filipino grandmother makes this from time to time, and it is always awesome. Served both hot and cold, it never failed to please.

@cdp1223: "faux sweeteners"? There really aren't any in the No Pudge! stuff. Trust me, I wouldn't touch them if they had it. Maybe the ingredients list has changed since you last had 'em?

I tried one at one of the Pusser's restaurants out of curiosity. Very nice. I can't say that I noticed the nutmeg, but that was probably an error on my part, as you can tell it's freshly grated. I only went with a Painkiller #1 (two shots), the weakest one. I was drinking with my mom, so I had to curb it a bit.

I have relatives that would tell me to go to no place but "The Pig" in West Side Jacksonville, and while I've enjoyed the BBQ there, I wasn't wowed by it. I would propose a three scale system of grading that would accurately allow us to review the BBQ dives in any given location.
Scale One Locality: 5:Locally Owned and Operated -> 1:National Chain
Scale Two Taste: 5:Mouthwatering Good BBQ -> 1:Not worth your time
Scale Three Originality: 5:Always Creative -> 1:Been the same since they opened

The Pig in Jacksonville would be a 4:3:2. The place is relatively local and its put out the same decent food for a long time.

This scale doesn't take into account particular styles of BBQ. Vinegary, spicy, or sweet; pig, cow, sheep, or goat; molasses, mayo, mustard, or none of the above are all fine in my book. In the end it can all be good BBQ.

It sounds like E. is enjoying his freedom to play the field after losing the marriage-minded girlfriend, so he's probably not looking for exclusivity. He probably won't see that girl again anytime soon or any other girl, for that matter. So don't fret about him at all; he's going to do what he wants in an attempt to "recuperate" from the loss.

Thanks to everyone who's been chiming in on this one. I understand that fish have scales and rice grows in ground. I know to check fish I bring home and wash rice because of such things. I'm not perturbed by the items themselves but merely the fact that they slipped through scrutiny. Both times, it wasn't even at a busy time of day where I could understand the occasional lack of thoroughness due to time crunch. And by the way, Cassaendra, the rock was the size of an apple seed. I wish it was just the size of a salt or sugar granule, as it would have passed unharmed. I bit down on the sucker. Not cool.
I'm going to write a letter to the manager to let him or her know what's going on and give him or her a chance to double check on procedures. Thanks for everything.

From Chowhound, I offer:
"There's a great place called Andrea's Cheesecakes on Edgwater Dr not far off I-4. It's a family business started by Andrea's father and they are originally from NY. They have great cannoli!"
(http://chowhound.chow.com/topics/132548)

In confirming, here is the website for said bakery, including directions:
http://www.andreacheesecake.com/

Granted, they only have cannoli, but hopefully it'll grant something. If I find more information on other places later, I'll try to post again.

The writer of Cake Wrecks herself noted that she may not exactly qualify for "food blog", so no need to be upset with her directly. On that note, I disagree with Cake Wrecks being a food blog on the same note that Buckethead pointed out.

I just saw you on ICA's redfish battle! I was so surprised to see you there. Good show! I have to say though, you don't look too bad.

I'm graduating in May, and as far as my experience has gone getting into graduate school, you would be applying now for Spring 2010, as most schools set their deadlines for Fall 2009 in January at latest. hellojodi raises a fine point, and I would like to make another. Try to think ahead about what you want in 30-40 years. I honestly cannot say what life would be like with a MFA in poetry outside of writing stuff to sell or being a community college professor, but I noticed from family members and friends around him that a terminal job as a server or other member in a restaurant seems to take its toll. After a bit, it seems that all the standing up gets to you, not to mention the occasional burn or other random accident. And too many seem to have no concept of retirement. I'm not saying that you should go for the MFA, but it might be worth giving it, being a server, and a few other occupations a second thought. I hope everything goes well for you, and thank you for always updating us on the life of a server.

It might be a cultural thing, kind of like the "soda", "pop", "cola" debacle, just without the huge internet survey. I always heard "frosting" in North Florida.