My friends invited me to their Costco run and our first stop would be the food counter. Everyone had their own favorites. As a newbie, I decided to try the hot dog. It gave me the quintissential hot dog experience: soft interior, snappy skin, soft bun, a few nice toppings. Exactly what I needed.
The onion machine is quite the piece of machinery.
We all polished off our meals with some churro. They combined sugar and fat, crunchy and soft in a delightful way.
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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