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Video: John T. Edge on Nightline on 'The Soul of Soul Food'
Southern Foodways Alliance director and friend of Serious Eats John T. Edge was on Nightline's Platelist program over the weekend talking about the importance of food in the South. "Our food matters, our food comes with a really distinctive, sometimes troubling, but ultimately triumphant backstory. That's what makes it matter to me," he says in between visits to Bertha's Kitchen and Scott's BBQ, both in South Carolina. "By learning the backstory, we can bridge race and class gaps...there is hope in barbecue." Watch the segment, after the jump.John T. Edge Is Answering Questions
Photograph by Yvonne Boyd Food writer extraordinaire and Southern Foodways Alliance director John T. Edge is answering questions this week on the New York Times Diner's Journal blog. He's already answered a handful, including one about Mary B's biscuits: Q: We keep Mary B’s buttermilk biscuits in the freezer. Is (or was) there a real “Mary B”? — John KaneJohn T. Edge replies: There was a real Mary B, the wife of the founder of the company. He started out making dumplings in Bagdad, Florida. Biscuits came later. You can leave questions for the man here....Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
God bless my friend John T. Edge for bringing to light the fact that serious eaters in the South often serve frozen biscuits to their families and guests. We've raved about the upscale frozen biscuit maker, Callie's, but I have to admit that I did not know about Sister Schubert's yeast dinner rolls or Marshall's biscuits before John T.'s story. My guess is I've been served them many times and didn't even know it. What about my fellow serious eaters? Have you bought or been served Sister Sadie's or Marshall's? Are they seriously delicious? Related: Biscuit Basics...Southern Belly: Chitlin Market (and Trailer), Virginia-D.C. Area
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine http://www.amazon.com/exec/obidos/ASIN/1565125479/serieats-20">By John T. Edge | Shauna Anderson wants to be your chitlin vendor of choice. "Selling chitlins is all about trust," she tells me when I visit the suburban Cape Cod home she has transformed into a combination restaurant and commissary for chitlin deliveries. "Chitlins are very personal. A good cook knows that clean chitlins are where it all starts," she says of the...Arkansas: Stalking the Fried Dill Pickle
Southerners have had a long love affair with all things fried. We eat fried chicken by the tub, savor fried oysters drenched in hot sauce, munch fried okra like popcorn, and still relish a mess of fried chitlins now and again. But dill pickles? Fried?Southern Belly: Arnold's Country Kitchen, Nashville
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | In fine-dining circles, tales of temperamental French chefs are rife. Neophytes who fiddle with the foie gras or diddle with the duck confit are sure to stir the ire of the guy in the white coat and pleated tocque outfit. But who would expect such an outburst of temper from a guy in a flour-streaked apron, the proprietor of...Southern Belly: Price's Chicken Coop in Charlotte, North Carolina
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | Thinly battered, well-salted deep-fried chicken, dumped unceremoniously from cook baskets and served with hushpuppies, coleslaw, a marshmallowy white bread roll, and a jumble of so-called Tater Rounds. That's what you get when you quit the more well-traveled and gentrified precincts of Charlotte's Uptown neighborhood for this South End favorite, in business since 1948 as a chicken market, since 1952...Cadiz, Kentucky: Doug Freeman, Ham Man
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | The Italians wouldn't put up with this. Imagine some governmental agency coming between the good citizens of Rome and their supply of prosciutto di Parma. And you can be sure that the French would raise a ruckus if Parisians were cut off from their artisanal sources for saucisson sec. But for the most part, we Southerners just knuckled under...Theodore, Alabama: Bayley's
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read. Yes, you can use it like the discerning guide to eating in the South it most assuredly is. But Southern Belly is also a book filled with so much heart, soul, and good writing that it demands to be read cover to cover like some John Grisham page-turner. Edge blessedly doesn't shy away from discussions of race and class, and the result is a narrative that's compellingly thoughtful and real. That's why I'm pleased that John T. has allowed us to excerpt selected items from Southern Belly in our Eating Out...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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