California's last wolf pack

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Homemade salad dressing recipes

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BBQ Master's seven tips

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19 Summer strawberry recipes

19 Summer strawberry recipes

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Florida's cannonball-eating Spanish fort

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Restaurant reopened for dead dad

Restaurant reopened for dead dad

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Hot Summer no-bake desserts

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Ugly produce: How to buy it, use it

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Ice cream, frozen custard difference

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'Old Guard': Good super hero movie

'Old Guard': Good super hero movie

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Restaurant lunch highlights:

Commenting on/about the GLOB

GLOB is an acronym for Gainesville’s Lunch Out Blog, an acronym that I’m hoping -- with your help -- will become a staple in the ever-continuing discussion among folks in Gainesville about “What’s for lunch?”  If you don't know where to submit your comment you can include your posting below.

The GLOB encourages users to analyze, comment on and even challenge Gainesville's Lunch Out Blog articles, reviews and multimedia features.
User reviews and comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions.

Thanks again . . . and Bon Lunch!

Mike Sanford, Editor,
Gainesville’s Lunch Out Blog


  • Ron Schmidt
    Ron Schmidt Monday, 22 February 2016 09:34 Comment Link

    With regard to the article about Making Yogurt at Home, I have two issues. 1) The author recommends heating the milk "until it steams".. This is way too arbitrary (especially if you are making the yogurt from raw milk). I recommend using a double boiler (to avoid burn on) and heat to a temperature of 165 F, then cool down to 98-100 F...prior to inoculating with the starter. Heat treatment accomplished 2 things... it kills harmful pathogens and also modifies the proteins in the milk to obtain a better gel or body/texture in the yogurt. 2) The author recommends using yogurt as a starter. Problem here is that, depending upon the age of the yogurt, the microorganisms may not be that active (or may not even be there). Also, sugars and flavors are possible inhibitors to the growth of the bacteria. I recommend obtaining a starter culture from a reputable supplier (see. and follow their instructions on how to grow your own active starter.. You don't want to have just sour slop which doesn't have the correct bacteria ..

  • Jane Osmond
    Jane Osmond Friday, 15 January 2016 15:26 Comment Link

    Speaking of National Strawberry Ice Cream Day, SweetBerries Eatery and Frozen Custard is serving Strawberry Cheesecake as today's Flavor of the Day. You haven't had ice cream until you've had frozen custard!

  • michele
    michele Tuesday, 01 December 2015 16:04 Comment Link

    We went to Bangkok Square for lunch today. It was an oasis of serenity in an unlikely place, a strip plaza way out on Archer Road where Hobbyland and the second Beef O'Brady's used to be. The food was beautiful to look at and wonderful to eat, the service great,and the prices totally reasonable. I got Mussaman curry and my daughter got Pad Thai. Both were served with soup and a spring roll as an appetizer. The portions were perfect, and to top it off, we got a small tasting of homemade coconut ice cream. Delicious and divine. If I could, I'd go back tomorrow and have another type of curry.

  • Jane A
    Jane A Tuesday, 24 November 2015 15:37 Comment Link

    I love what things you turn us onto GLOB Master!. I listened to your Greg Brown link and thought I might like him. I went a little further, and I found this YOUtube video -- CANNED GOODS -- . It is simply, beautifully, magically transporting. I have sent it as my Thanksgiving Holiday love wishes to my favorite friends.

    If you have not heard him and this lovely tune, give yourself a few minutes treat. And Happy Thanksgiving. J

  • Peggy Macdonald
    Peggy Macdonald Friday, 13 November 2015 11:20 Comment Link

    The GLOB makes it easy to keep up with all of Gainesville's exciting cultural opportunities in a fun, engaging format. Thanks for all you do for our community, Mike!
    -Peggy Macdonald, Executive Director, Matheson History Museum

  • PJ Von Bokland
    PJ Von Bokland Monday, 05 October 2015 11:47 Comment Link

    GLOB Master!
    Really enjoy your Daily GLOB so sending flowers to the living for a change
    Toodle pip

  • Bob Zulu
    Bob Zulu Thursday, 03 September 2015 15:32 Comment Link

    I’m digging the GLOB on Instagram!

    Way to go, TEAM GLOB!

  • Maria
    Maria Wednesday, 12 August 2015 19:27 Comment Link

    You are awesome GLOB Master! I'm going to use this every time I'm in Gainesville! And share with friends

  • Kenny
    Kenny Tuesday, 21 July 2015 10:44 Comment Link

    New Wing Stop opening July 27, 2015 in the old Tasty Buddha spot on 16th Ave, close to Main St. Love those wings & fries!

  • Angie
    Angie Monday, 08 June 2015 20:39 Comment Link

    GlobMeister, I feel your pain... Have you tried Lucky's? They have lotta yummie fruit and salads already prepared that are both healthy and satisfying, Might I suggest a road trip to Lucky's?! Thanks for always sharing your adventures and....stories:-)

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