Wednesday update

Yesterday I did a little checking. I wanted to find out, how many days in September did Memphis have a high of 90 or above? After searching around, I found a calendar view on Weather Underground that had the information I was seeking.

Before I tell you, take a guess.

Go ahead.


You ready for the answer?


That’s right, there were only three days in the entire month of September when the high did not reach 90. Only one of those three days was the high below normal – on September 22, it rained, holding the high to 82, 1 degree below the average of 83 for that date for Memphis.

Global warming isn’t real, though. The stable genius in the Oval Office says so.

The forecast shows relief is coming. Today and tomorrow it’ll be hot, but the low falls into the 60s Thursday night and highs after that will be in the 80s, dropping into the upper 70s early next week. We’re finally going to have fall!

Real men wear pink during the month of October. Seamus Loftus of the Brass Door will be wearing pink all month long to show his support for the fight against breast cancer. Visit Seamus’ American Cancer Society donation page and help him get to his fundraising goal for this month.

We’ve got three big names at the Orpheum in three days beginning tomorrow:

The Cousins Maine Lobster food truck will be at Cordelia’s Market tonight from 5 to 8.

It’s time for a look at yet another of the pizzas on the Silly Goose’s new wood-fired pizza menu.

This is a slice of Aldo the Apache: cream, oregano, red onion, chicken confit, Alabama white BBQ sauce, and radicchio slaw. There is a reason I have shied away from this pizza and have not ordered it in previous weeks – and I didn’t order it yesterday either. My friend Ron gave me a slice. See, the thing is, when I was little and my mom took me to Shakey’s or the Pizza Planet buffet near Camp Robinson in North Little Rock, pepperoni and sausage were meat toppings on pizza. Hamburger sometimes. If you really wanted to get wild, Canadian bacon. However, I didn’t see chicken on a pizza until I was grown, and for that reason it’s never clicked with me.

Aldo the Apache, however, is not your average pizza with chicken. Because it’s confit, I get the flavor of the chicken in every bite but it’s not so overpowering that I have visions of Colonel Sanders dancing in my head. What is confit, anyway? Wikipedia to the rescue.

Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F), sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.

The flavors of the Alabama white BBQ sauce and the slaw meld perfectly with the chicken and the cheese for a delightful overall taste. This is one I will definitely order in the future, and it may have even displaced The Big Cheese as my favorite pizza on the menu.

I know some of you are wondering, “Paul sure has talked about the food at the Goose a lot, is Daniel paying him?” No. Absolutely not. I do not accept pay for content on this blog. The few times I get something for free, like a ticket to a show or a game, I disclose it on here as I am required to do by federal law. The reasons I have blogged about the new pizza oven so much are: 1) I really like pizza; and 2) I really like the Goose.

That’s it for now. Kind of a slow news day. Back tomorrow with more.