Who makes the best biscuits in town? The Creative Discovery Museum wants to know, and wants Times Free Press readers to submit the names of restaurants that serve your favorite biscuits.
This is the fourth year for the museum's Southern foods event. In the past, the museum has sought out restaurants that make the best banana pudding and fruit cobblers. Now, it's all about biscuits.
The winning restaurant will receive a plaque to hang on the wall announcing that it has the best biscuits in town, as well as a mention in this column once the decision has been handed down.
"Perhaps no other food smacks of Southern culture more than the biscuit. Flaky and moist, dense and compact, sweet or dry, no other food is so easily recognized, loved and devoured," Liza Blair, the museum's art manager, said in a news release. "Our goal for this event is simple: to provide guests with a taste experience and a chance to see how something as common as the biscuit can reflect a wide range of taste and talent representative of Southeast bakers."
You'll need to submit your vote no later than Friday, May 4. The Top 5 nominees will be invited to participate in the museum's biscuit-tasting day on Saturday, June 2, from 1 to 3 p.m. Guests will be invited to taste the biscuits and then cast their votes. Because biscuits usually need a little extra attention, a jam-and-honey station will be set up in the tasting area.
Email your recommendations to Blair at firstname.lastname@example.org. The biscuit-tasting is free with paid admission to the museum. The event is part of Arts Live!, a year-round program connecting kids with visual, performing and, now, culinary arts.
Betty Sue Farmer created this recipe and said she and her husband both love it. She sent it my way in hopes that I would give it a try.
I'm not a big fan of stuffed peppers. In fact, when my mother made them when I was a child, she would put a pile of stuffing on my plate without wasting the peppers on me.
But I did try Betty Sue's recipe, and it was good. Those of you who love stuffed peppers will like it even better. And it's great for those of you wanting something different if you're dieting. This is a very low-fat, low-calorie dish.
1 red bell pepper
Ranch dressing (preferably low-fat)
Shredded cheddar cheese (low-fat OK)
Remove seeds and membranes from pepper. Toss broccoli with salad dressing, then stuff broccoli into pepper shell. Sprinkle with cheese. Place on greased baking sheet and bake at 350 F for about 30 minutes. Season to taste with salt and pepper, if desired.
I'm always hesitant to spend money on fresh tomatoes this time of year. It's still just a bit too early. But last week I stopped by Ramsey's Produce on Access Road at Hixson Pike and came home with some remarkably good Florida tomatoes. I also purchased some excellent green beans -- stringless and very fresh. It's nice to know that until the first homegrown tomatoes appear, there are some available that have more flavor than cardboard.
Email Anne Braly at email@example.com.