Entries tagged with 'Southern Belly'
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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...
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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 Sheik on North Main Street, in business since the 1970s, is one of the six fast-food shops in a Jacksonville chain. Like the unaffiliated Desert Rider downtown and Desert Sand on Beach Boulevard, they serve sandwiches—club, ham and cheese, bacon and egg, that sort of thing—tucked into pita bread. By my count, a couple dozen or more sandwich...
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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 "Back in the kitchen, they shuck a dozen, set them topless over a pecan- and oak-fueled fire, swab each with butter and Parmesan cheese, and cook until the shells shade toward black, the oysters lips curl, and the cheese burbles and spits." http://www.amazon.com/exec/obidos/ASIN/1565125479/serieats-20">By John T. Edge | If a team of New Urbanists set out to design the perfect waterside joint according to the...
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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?
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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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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...
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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 | According to the Roman calendar, summer begins in June. Try to tell that to a native of subtropical New Orleans. When it comes to marking the seasons down here, calendars don't count for much. Instead, locals with a sweet tooth will tell you that summer arrives on the Saturday after Easter, when Hansen's Sno Bliz throws open its screen...
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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...
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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...
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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...
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