I spent yesterday in Oxford going here and there, eating, looking at bunting (everywhere), and talking to locals about food and the debate. I wrote my story (it’ll be online tomorrow and in GoMemphis on Friday) and an hour later, we get the word that McCain wants to postpone the debate to focus on the bailout. I hate that the people of Oxford, who have been shining up the city, are left wondering what’s going to happen. All the people I talked to in the restaurants were so excited.

And by the way, I ate fabulous food, particularly at Big Bad Breakfast. Even if you don’t read the story tomorrow online at GoMemphis, you have GOT to see the picture of my breakfast sandwich. Oh, OK, I’ll cheat–I can’t resist! Take a look at this monster! Sign on tomorrow to read about it…

I’ve send e-mails to the Obama and McCain campaigns to find out what the candidates like to eat. I’ve heard back from one but not from the other yet, so I’m going to wait and post after I hear from both. Anyone want to start guessing on the senators’ favorite foods?

Tomorrow I’m going to spend the day in Oxford trying out new places (and revisiting old ones) for a GoMemphis story about food in the little town that is exploding this week. Tell me where to go, for meals, for snacks, for a drink–you name it. I’ve got the main ones covered, I think, but I’m certain I could miss some out of the way places without your help.

If you know where I can get tamales in the general area, please, please let me know…

Tonight Whining & Dining brings you our first online wine AND cheese tasting. Mike Hoover with Buster’s takes us through a bottle of Las Rocas Rose, our final rose of the summer (our last wine of the summer, in fact; hard to believe, but it will officially be fall when we’re back next week!) and Alyce Mantia has chosen three Spanish cheeses to match: Idiazabal, Don Enrique al Romero and Cabrales. They’ll both be online with us and I’m excited. I picked up a baguette this morning at The Fresh Market and I’m ready for 7 p.m. to roll around. See you back here then.

(This is an administrative note and it’s not going to jinx us: Y’all see the Whining & Dining web site when we blog, but I’m working from a different site and lately I’ve had glitches now and again. Should the live chat ever fail while we’re tasting, just quit posting in the “live section” and make your posts directly to the comments section on W&D. If we ever have to do this, you’ll have to refresh your browser to see new comments. Again, no worries. I just want us to have a plan in case we ever need it.)

If you tried to get a reservation for the Justine’s dinner at The Tennessean and couldn’t, try again. Yesterday the restaurant’s power was off and the dinner had to be cancelled because it was so late when it came back. It’s been rescheduled for tonight at 6:30. Call 853-9447 for more information. And to think that I’ve been mad about how high my utility bill was last month! Can you imagine being a business without utilities all day??

Marshall Criss just called to let me know that the dinner scheduled for tonight has been cancelled because of a power outage. It’s in honor of what would’ve been the 60th anniversary of Justine’s and he’ll call in the next day or two to tell me when it’s rescheduled. I’ll let you know.

There was a letter in today’s ‘Letters to the Editor” wherein the writer lamented the loss of the star system and said “I have given Jennifer Biggs a chance with the “new way,” and it has turned out 0 stars.”

I want to clarify a few things. I NEVER wanted to do away with the stars and still don’t. I get calls and letters of complaint from readers and restaurateurs almost every day. I did, and still do, want to divide restaurants by category, i.e, fine dining, casual dining and ethnic/homecooking, then give stars. I think it would be easier to buy a taqueria receiving a four-star review if it was compared to, say, Restaurant Iris, which recently received four stars (and was our last starred review).

Speak out here and let us know your thoughts on the stars. Some things won’t change: 1) The Commercial Appeal’s policy is that we do not write bad reviews; asking for them will not make it happen. It’s been this way for six years. 2) Fredric is no longer writing reviews, although you can find him writing many other things in the paper. I wish that he were still reviewing and this certainly was not my decision either; a review a week is hard work.

I’m a lifelong Memphian and will likely be here the rest of my life. I understand how you feel about the reviews because I’ve been reading them for years, too. Tell me here, readers and restaurateurs: Stars or no stars?

Witnessed a little meltdown at my local grocery store this weekend… First, I got in the express lane behind a woman who probably had 50 or 60 items (even still, it appeared to be the fastest lane). A man got in line behind me and commented that there was a reason the sign said 15. I agreed with him, but pointed out that what probably happened was the express lane didn’t have anyone in it and the cashier waved the woman over–this has happened to me numerous times.

My turn came, I checked out and went to customer service to buy my lottery ticket (I am ALWAYS in when it hits $100 million!). Just a minute or two later the man behind me came looking for the manager, his voice raised and his arms waving excitedly. I couldn’t catch the entire comment, but I think it had something to do with him being overcharged and being sent to customer service for a refund instead of getting it from the cashier. What really happened, of course, was that he was tired of standing in line; being told to go to another line was too much.

What’s your take on express lanes? Do you fudge and get in line with 21 if it says 20? What if you have 25? If the cashier waves you over to the express lane, do you go? Should they even be allowed to do that? On the one hand, it seems silly to have a cashier waiting, doing nothing. On the other, someone could walk up with a few items at any moment, and why should they have to wait? Come on, let’s get this straightened out.

(And by the way, the reason the man behind me and I both chose to stay in line instead of using self-checkout was that we each had several produce items. That always ends up being time-consuming.)

For those of you who don’t like wine but would like to join us for our Thursday night wine tastings, drop in next week. It’s our first online wine AND cheese tasting. Instead of just having a wine expert, we’ll also have a cheese expert. On Thursday Mike Hoover with Buster’s, who has become our official rose guy, will guide us through our last rose of the summer and Alyce Mantia will tell us about the cheeses she’s chosen.

The wine is Las Rocas Rose from Spain and the cheeses are all Spanish: Idiazabal, Don Enrique al Romero and Cabrales. They are, respectively, a sheep’s milk, a goat’s milk with rosemary, and the lush and creamy Spanish blue. I haven’t tried the Don Enrique, but I adore the others. Get the cheeses wherever you prefer, but at Mantia’s you can buy in whatever quantity you want.

For those of you already joining us on Thursday nights, I think this will be a fun addition to our tastings. We’ll plan to do it once a month.

Pictured is the Cabrales–isn’t it beautiful???

 These beauties are Mr. Bruce’s nachos from Molly’s. It was three of us and opinions varied. I liked the spicy meat, but wanted real cheese instead of cheese sauce (actually, I’ve come to think that the best nachos have some of both). One of the tasters put them them close to those at the Belmont, which are so far his favorite. Another thought the spiciness of the meat overwhelmed everything else and wasn’t very impressed.

Here’s a question: Why does anyone (and I find this at most places) serve nachos without onions? Even some green onion on top would help. I always use onions when I make them at home.

Anyway, we have at least one more place to try and a promise from Wally Joe and Jackson Kramer to create nachos for our October story, which will run just in time for–what else?–National Nacho Day. Which other chefs would you like to see come up with a recipe?