John T Edge and the Southern Foodways people, Dan at L & M, Doe's Eat Place, City Grocery, and the senegalese lunch plate at the University Citgo, Mama Jo's, and access to the Tamale Trail make Oxford a serious food destination. Albeit better off during the fall and spring when it's less sultry. Great post.
Do you have a kitchenaid mixer? The ice cream attachment is terrific.
Jambalaya and skillet cornbread from the Lee Bros.
This is out already. There are copies in Washington book stores. I got mine in Kramerbooks before Easter.
This reminds me of the Alan Richman article in GQ on the mediocrity of food in New Orleans. . .
Houston, but no DC? Serious Eats, you're killing me! We've got Michel Richard, Roberto Donna, and Jose Andres. Please give us a nod once in awhile.
Can we put together a glossy magazine recipe? One part practicality of Cook's Ilustrated, One part fast recipes of food and wine, a dash of Lettie Teague's Educating Peter series, a little Levine, Edge, and Road Food folks, some Sietsema (Robert, that is), a dollop of Time Out NY restaurant reviewing, some Industry stuff from Matt and Ted Lee, some rotating bloggers on trends(chez pim, becks and posh, tablehopper, amateur gourmet) and an occasional celebrity or noncelebrity chef like Bourdain or David Chang writing in first person. No idea about the pictures.
I realize the combination may lead to an absurd magazine, but it would be nice to have a glossy that isn't as dowdy as Cooks and isn't as glossy as Food and Wine. We need some edge in print, not just online.
Whether he writes on catfish farmers from the Mississippi Delta or oyster shuckers from New Orleans, John T. Edge tells great stories about the people who ensure we'll eat something delicious. His articles on common fare—donuts, fried chicken, hamburgers, breakfast--also show a food's context in culture and likely make me laugh along the way. Since he often focuses on dishes that aren’t particularly healthy, I may get more from an Edge article than from eating the foods he writes about.
The temperature in Oxford has been over 100 lately. Take MMcCart's advice and come when the weather is cooler. Spring is best, when the azaleas and dogwoods are in bloom (and football crowds are nonexistent). The stuffed boneless quail at L&M's is worth the trip. Oxford has recently acquired a decent Indian restaurant (Maharajah) but we are still lacking really good Asian food - Chinese, Thai, etc. I don't think the Senegalese lunch plate is available anymore, I'm pretty sure that's the gas station that is for sale. When you visit, don't miss the plate lunch at Ajax!
I have a Cuisinart that makes a quart at a time, and I like it a lot. I don't know if it's foolproof, but almost everything I make in it (with or without a recipe to work from) comes out pretty good at worst. Last night, I made low-fat frozen pumpkin yogurt. Yum.
Butter milk fried chicken, collard greens and black-eyed peas
A ring of biscuits with red eye gravy and country ham.
Fried chicken and waffles.
Country fried steak and eggs on a heping mound of crispy/moist hashbrowns slathered in cream pepper gravy
Biscuits and cornbread with honey; iced tea on the side.
Fried pork chops, creamed corn, collards, and steaming peach coobler topped with a scoop of vanilla ice cream.
Ribs and chicken or chicken and ribs!
Sweet Tea and cornbread cooked in a cast iron skillet.
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