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Comment Archives: Stories: Food: Last 30 Days

Re: “A New Local Cookbook, Southern Breads, Celebrates a Storied Southern Staple

Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. best panini press

Posted by jadegraham on 12/08/2016 at 9:27 AM

Re: “Despite Urban Sprawl and Industry, a Durham Family Collard Farm Lives On

I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from my grandmother. One thing I've added to the preparation sorta goes with the best collards have been hit by frost. I don't wait for the frost; instead, I clean them really good, cut them into big chunks, bag them in one of those 2.5 gallon freezer bags, squish all the air out of the bag, and freeze them overnight. They have to be defrosted the next day, or they'll turn to mush. Why freeze them? It's science. Collards have a thick, sturdy cell wall, and the freezing tenderizes them. The cooking takes less time, and that means your house doesn't get so smelly. Long-cooked collards stink. If you can find it, either a good ham hock or hog jowl cooked with the greens is great. Now, I can cook traditional Southern foods; however, never greasy in my house. That's an urban legend about greasy traditional southern food. Southerners cooked with pork because most families raised a hog or two, and that pork in veggies was the main meat protein source. 'Nuff said! Good eating folks.

4 likes, 1 dislike
Posted by Kitty Hegemann 1 on 12/07/2016 at 1:13 PM

Re: “Mind the Food Gap: Who Does Farm-to-Table Serve?

There's a huge difference between the food stuffs you see at Kroger/HT/Publix and the real deal you can get when you are supporting local farmers--from a nutritional standpoint. The people that eat cheaply will pay for it later in medical cost. The equation always balances. So follow the flavor. From Dan Barber to Vivian Howard to AC--the proof is in the burger. The reason so many chefs cook with so much salt/technique/obfuscation these days is that the proteins most suppliers sell are becoming more and more bland as they have had to use products raised with a focus on yield--as opposed to raising breeds/varietals chosen for flavor. There's an argument to be made that the modern American palate has become dulled as it has been further removed from the practice of food production at the home of any kind. Hence the rise of (gotta admit it's delicious) the pork belly culture--eating only the tasty small parts of the animal, while having no idea or willingness to tolerate off cuts or offal. This loss is at the expense of the appreciation of flavor; the joy of "fishy fish", "grass fed beef", and "heritage breed vegetables." Oh, and pimento cheese sucks.

Posted by whatdoiknow on 11/22/2016 at 10:18 AM

Re: “Mamie Eisenhower's Pumpkin Pie recipe, rescued from oblivion

I found this recipe years ago and have made it often. Best pumpkin pie I have ever had.

Posted by Jan Bauman on 11/12/2016 at 6:42 PM

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