Heirloom Market BBQ

Heirloom Market BBQ's location certainly pays homage to BBQ tradition but it's heck to find, particularly if you are driving in from the west. You are looking for this building on Akers Mill Road. The "food mart" next door seems to specialize in liquid foods of the fermented and distilled varieties, just like so many BBQ places, but it serves truly outstanding and original food. The entire place is tiny. The order stand could fit in a shoebox, there are only a couple of small tables and counters, and the kitchen staff isn't any better off for space. I was there in mid-afternoon and didn't have any problems finding a place to sit but I understand that the wait in line at lunch can be very long.

I went for the North Carolina pork sandwich with Korean sweet potatoes. The pork was tender while retaining its texture. It was served on a great egg bun; I consider white bread to be my sole complaint with BBQ culture. I'm not sure what was Korean about the sweet potatoes, which were extremely fresh potato chips, but they were so good that I had to restrain myself. One of the standards sauces is Korean, which I used on my sandwich. The place definitely has a Korean bent, as evidenced by their home-canned cucumber kimchi.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...

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Pressure Cooker Candied Ginger

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