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What do you think is the best at home ice cream maker?
Do you have a kitchenaid mixer? The ice cream attachment is terrific.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Jambalaya and skillet cornbread from the Lee Bros.
'Oxford Companion to American Food and Drink' Coming May 1
This is out already. There are copies in Washington book stores. I got mine in Kramerbooks before Easter.
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Recent Comments | Response to Comments
In Mississippi, Southern Italian Food Takes on a Whole New Meaning
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.
What do you think is the best at home ice cream maker?
Do you have a kitchenaid mixer? The ice cream attachment is terrific.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Jambalaya and skillet cornbread from the Lee Bros.
'Oxford Companion to American Food and Drink' Coming May 1
This is out already. There are copies in Washington book stores. I got mine in Kramerbooks before Easter.
Post Tamale Stress Disorder
This reminds me of the Alan Richman article in GQ on the mediocrity of food in New Orleans. . .
Chinese New Year Eats
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.
What's Your Favorite Food Glossy?
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.
WIN DINNER WITH ME AND A FAMOUS FOODIE!
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.
In Mississippi, Southern Italian Food Takes on a Whole New Meaning
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!
What do you think is the best at home ice cream maker?
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.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Butter milk fried chicken, collard greens and black-eyed peas
Cook the Book: 'The Lee Bros. Southern Cookbook'
A ring of biscuits with red eye gravy and country ham.
Fried chicken and waffles.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Country fried steak and eggs on a heping mound of crispy/moist hashbrowns slathered in cream pepper gravy
Cook the Book: 'The Lee Bros. Southern Cookbook'
Biscuits and cornbread with honey; iced tea on the side.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Fried pork chops, creamed corn, collards, and steaming peach coobler topped with a scoop of vanilla ice cream.
Cook the Book: 'The Lee Bros. Southern Cookbook'
fried green tomatoes!
Cook the Book: 'The Lee Bros. Southern Cookbook'
Ribs and chicken or chicken and ribs!
Cook the Book: 'The Lee Bros. Southern Cookbook'
Sweet Tea and cornbread cooked in a cast iron skillet.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Chocolate-pecan pie, biscuits & gravy, red beans & rice.
What do you think is the best at home ice cream maker?
Good to know about the KitchenAid attachment. It's on sale at Amazon.com.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Pecan pie, without a doubt. And last Thanksgiving my mother made an excellent variation, pecan-pumpkin, that I think is a new tradition.
Cook the Book: 'The Lee Bros. Southern Cookbook'
It's hard to narrow this down to any one dish, but, since it's still fresh on my mind from making it a few nights ago, I'm gonna have to go with fried squash. But not just any squash- fresh squash from the garden. Coated in egg thinned out with a little vinegar and Texas Pete, breaded in House Autry chicken breader, fried up in veggie oil.
What do you think is the best at home ice cream maker?
Like JPerlow, I have an Il Gelataio that's 20 years old and it's still going strong. I have space for it on a counter and never enough space in a freezer for one of the portable units! I once had the Donvier put-in-freezer model and it didn't compare to the Simac, in either ease or quality of product. It's an initial investment, but it's paid me back many times over in quality sorbets, in particular. Guests are stunned by how much better sorbet is made with fresh fruit and less sugar than the commercial varieties.
Cook the Book: 'The Lee Bros. Southern Cookbook'
fried chicken with sweet tea
Cook the Book: 'The Lee Bros. Southern Cookbook'
I love all southern foods. This said, my all time favorite had to be my Nanas fried chicken. I used to ask for it for my birthday and I would dream about it untill the day came. Nana just turned 90 the 22nd of July and still makes the best fryed chicken!
What do you think is the best at home ice cream maker?
My friend N has an ice-cream maker from ice cream revolution (www.icecreamrevolution.com) - its a hollow ball where you put milk and ingredients in one end, ice and rock salt in the other and then you kick it around like a football. I think it needs outdoor space to really work, but I love it just for the kitsch value!
B
Hand to Mouth
Making Stock of the Situation
A Blog for Penniless Gourmets
Cook the Book: 'The Lee Bros. Southern Cookbook'
Shrimp & Grits and Fried Green Tomatoes!! Yummy!! :)
Cook the Book: 'The Lee Bros. Southern Cookbook'
Lawd, this is a tough one. I do love some chocolate chip and bourbon pecan pie, but wouldn't turn my nose up at cornbread or dirty rice. No sir.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Chicken Fried Steak with cream gravy!
Cook the Book: 'The Lee Bros. Southern Cookbook'
Pulled pork, pulled pork, pulled pork!!!!! How can you go wrong with this ultimate Southern dish?
Cook the Book: 'The Lee Bros. Southern Cookbook'
My favorite southern meal is Chicken Fried Steak with white cream gravy, mashed potatoes, homemade mac n cheese, collard greens and fluffy white yeast rolls. And a big helping of blackberry cobbler and ice cream for dessert! Yummy!
What do you think is the best at home ice cream maker?
I LOVE the ice cream attachment for my kitchen aid- it is super easy to use. It only makes about 2 qts at a time, however, so if you're looking for large scale production you'll have to start a couple days ahead (the bowl has to freeze 15 hrs before using) or go for a bigger machine. I have a Rival electric model (like you'd get at Walmart or some other discount store) that will make 4 qts so if I need to feed a crowd I use it. I think the KA attachment makes a smoother product but I like what the big one produces, too.
Cook the Book: 'The Lee Bros. Southern Cookbook'
Jambalaya definitely, though pulled prok is great too
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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.