Entries tagged with 'Southern'
Page 1 of 1
"The West Coast has hoppy IPAs, the Midwest has a strong tradition of pilsners and lagers, but the South has no real (craft) beer tradition." [Photograph: Carolyn Lilly Wilson] Sean Wilson has a vision for the beer scene in the American South. Using heirloom grains and other ingredients from North Carolina farms, he and his collaborator, Chris Davis, hope to create a distinctly Southern style of beer. They will open Fullsteam Brewery in Durham late this winter or early next spring. I chatted with Sean about the challenges he's faced and his plans for the brewery. Name: Sean Wilson Location: Durham, North Carolina Occupation: President of Fullsteam Brewery Tell us a little about Fullsteam and what you envision for your...
Continue reading »
Atlanta Journal-Constitution dining writer John Kessler chimes in with a few food trends buzzing in Atlanta right now. Pizza Wars Margherita pie from Varasano's. [Flickr: The Blissful Glutton] The opening of Varasano's Pizzeria has kicked off a new age of pizza one-upmanship in Atlanta that online pundits have dubbed the "Pizza Wars." Varasano, as Slice readers should know, is the displaced New Yorker who spent years trying to reverse engineer the pies from Patsy's. He detailed his experiments, scientific conclusions, and raucous pizza-tasting parties on a webpage that went viral in 2006. A first-time restaurateur, Varasano opened to consistency issues with his sourdough crust and mixed reviews from local critics. But he can make some phenomenal pies in his custom-designed...
Continue reading »
Nora Ephron helped us taste test three kinds of frozen biscuits. Which one did we like the best?
Continue reading »
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...
Continue reading »
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 | Jane Barton, whom everyone seems to call the Mayonnaise Queen, has been on her feet since 4:30 this morning. Her gray hair is fashionably coiffed. She wears a paisley smock over Bermuda shorts. Her reading glasses dangle from a gold herringbone necklace. This is her 49th year of service at the Waffle Shop, a Lenten-only canteen set in the...
Continue reading »
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...
Continue reading »
If you've ever been to the South, you've probably encountered the staple known as "meat and three", which consists of a main dish of meat that's served with three vegetable sides and cornbread. Gridskipper's Amanda Kludt has put together a short list of meat and threes in Nashville, perfect for a brief trip to the city. Hardcore fans of meat and three? Skip that list and head on over to meatandthree.com, which lists restaurants in 24 states, from Alabama down the alphabet to West Virginia....
Continue reading »
If you're going to be watching this weekend's Kentucky Derby but Mint Juleps aren't your drink of choice, why not pay homage to another traditional Kentucky delight? The Philadelphia Inquirer's Craig LaBan visited Lynn's Paradise Cafe in Louisville and came away with Lynn's recipe for her Bourbon Ball Milkshake, a treat made with walnuts, bourbon and chocolate chips that's like "sipping a cold ice cream truffle through a straw, sweet but deceptively potent."...
Continue reading »
As part of their ongoing Southern Recipe Restoration Project, the Atlanta Journal-Constitution recently asked its readers to send in their family custard recipes. Chef Anne Quatrano chose a recipe sent in by Peter Gordy, an Atlanta marketing consultant from Toadsuck, Arkansas; here's the story behind Mabel's Boiled Custard That Isn't Boiled: For as long as I can remember, a woman named Mabel worked for my Aunt Eula [Dunaway], one of those great Southern ladies you never saw in pants and [who] always wore a big hat whenever she worked in the garden.Mabel had no trouble disciplining my cousin Nancy, who lived across the street, or any of us that played on the block. But if we were good and...
Continue reading »
The US government introduced kudzu into the South in the 1930s for erosion control and paid for fields of it to be planted. Kudzu goes dormant in the winter in its native Japan, but the South's heat and humidity proved to be ideal year-round growing conditions making this already naturally fast-growing plant spread so rapidly that it begun to smother crops, bridges, houses, powerlines—anything that stood in its way. Almost 80 years later, hundreds of thousands of dollars are spent each year trying to destroy it, but Tanya Bricking Leach of the AP has found people who've decided to just eat the vine that's eating the South: "Nancy Basket, a part-Cherokee artist and basket maker in Walhalla, S.C., may not...
Continue reading »
