Last week, we started this new column rounding up local and national food news, but we didn't have a name for it. So we threw a contest, and invited readers to suggest names.
We got almost 40 entrants, a couple from as far away as Texas and Florida (who read the paper online).
And the envelope goes to . . .
Mari Chandler of Anniston, for "10 Items or Less." It's original, it's light-hearted, and it's an apt description of the column. (If you ever catch me in here with 11 items, feel free to complain.)
Mari wins a $50 gift certificate to Classic on Noble.
Runners-up and honorable mentions:
• "Food: It's Like Sex for Old People" — Allan Ridgeway. The entry that made us laugh the hardest.
• "TapasTalk" — Jan Case. "Since the column is a collection of small bites of interesting food news, why not name it after small bites of interesting food?"
• "From Cornbread to Caviar" — Matthew Wright. Actually, that would make a great cookbook title.
• "Something to Chew On" — Melinda Staubs
• "Nibbles" — Grace Osburn.
• "Over Easy" — Barbara Shaidnagle.
• "Anniston Starving!" — Thomas Simic.
• "Anniston Eats!" — Dan Nunnally (are we sensing a trend here?).
• "Annie's Pantry" — Kay Baggett. "After all, this is Annie's town."
• "Yummy Time" — Shauna Simmons, who also suggested "Tasty News" and "The Hungry Report."
• "Chow Time" — Charles Reese.
Peerless Grille open on Sundays
Local Sunday brunch/lunch options just expanded. The Peerless Grille, 15 W. 10th St. in downtown Anniston, is now open on Sundays, from 10:30 a.m.-6 p.m. The restaurant has also just added Fox Bros. pulled pork barbecue to its menu. Fox Bros. is an award-winning barbecue restaurant in Atlanta. The Peerless will also serve breakfast all day Sunday.
Sept. 5 has been declared International Bacon Day by a couple of bloggers called the Bacon Boys (internationalbaconday.blogspot.com). They suggest bacon for breakfast, lunch and dinner, as well as showings of Kevin Bacon movies.
How to freeze corn Q: Can I freeze corn in husks? I always thought corn had to blanched before freezing, but now people say you can freeze it without blanching, just by keeping the ears in the husks. Is this true?
A: Yes. Freezing unblanched corn in husks is the quickest method of preserving it.
Harvest the corn; do not husk. Place the ears on cooking sheets or just put them in the freezer loose and in a single layer. Freeze for 48 hours.
Bag the corn in a large, plastic food-safe bag.
Return to freezer. Remove ears as needed. Eat within 4 months.
— From Preserving Food at Home, by Janet Chadwick.
I work for tips: Send local food and restaurant news to Lisa Davis, email@example.com