Nora Ephron helped us taste test three kinds of frozen biscuits. Which one did we like the best?
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Barbecue chicken from The Pit in Raleigh, North Carolina. Photograph from Off the Broiler Food blogger and tech journalist Jason Perlow blogs about five barbecue joints in the Carolinas that he visited while on several business trips there over the summer. Knowing Jason, I suspect that he visited more than these five. ;) Jason's blog post is amazing, so do click through. Ed Levine here at SE points out that Jason repeatedly refers to overcooked green beans. "Southerners and Italians would beg to differ," Ed says. "That's the way they cook beans in the South and in Italy." Jason also visits Maurice's BBQ in Columbia, South Carolina. Maurice Bessinger is an infamous segregationist, and Jason comes back with some...
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"Got some boiled / Got some toasted / Got some stewed / Got some roasted." —Tony Wright, peanut vendor 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 | Street vendors were once ever present on Southern streets. In Canton, Mississippi, Frank Owens walked the courthouse square, selling pecan, chess, and blackberry pies from a cut-down cardboard box. In Lufin, Texas, a tamale vendor known as Hombre worked high...
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Thanks to the blog, Strange Maps, for sharing this map of the four regions of South Carolina barbecue sauce (and to reader, jmunchie, for sending us the link!). The two dominant North Carolina styles, eastern-style vinegar and pepper and western-style tomato drift southward, and Georgia's ketchup creeps in from the west. South Carolina's own mustard-style, a reflection of the state's German heritage, holds back the outsiders from within. Related Reading: "A Very Brief History of the Four Types of Barbeque Found In the USA" by Lake E. High, Jr., President, South Carolina Barbeque Association...
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Travel with Serious Eats series Smokestack Lightning to South Carolina as the Scott family stokes the fire and preps the pig for a roast on the piece of land they call "Hell's Half Acre."
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