Our Authors
Jed Portman
- Location: Charleston, South Carolina
- Favorite foods: Skillet cornbread, smoked meat, buttermilk, chicken & dumplings, trout, fried chicken, pickled vegetables, sassafras tea
- Last bite on earth: Trout rolled in cornmeal and pan-fried, on the side of a mountain creek in the morning, with coffee
Recent Posts
Comments
A Sandwich a Day: Pork Chop at Willie's Wee-Nee Wagon, Brunswick, GA
@Lorenzo Generally, no. I mean, not like skillet cornbread or shrimp & grits or hot chicken are "things." But around Brunswick, this particular pork chop sandwich is without question "a thing." Places in the area try to imitate it.
Will We Drink Soda Differently in 2013?
@BangieB & Adam: Just bought my first SodaStream. So excited to have it, but plan to use only fruit juices or homemade syrups for flavoring. My experiences with SS flavors have not been good. And store-brand colas and root beers are already dirt cheap and easy to find—why copy the generics when you can use the thing to up your soda game? Maybe if you're hooked on the basics and too busy to play around in the kitchen...
I just came into a lot of sorghum, so I'm going to do something with that to start. Then on to the sassafras root beer, maybe. That looks good. BangieB, any particular homemade syrups or flavorings that I should know about?
The Food Lab's Complete Guide to Pan-Seared Steaks
As always, I just learned a lot and I'm hungry. Well done, Kenji.
Down South: How to Cook a Raccoon
@rlp122 Possum is way up there on my list of things I'd like to try! But trapping them and flushing their systems with corn or sweet potatoes for a few weeks is key. Which is why I have yet to try one. One day, when I have room in the backyard for a possum pen...
Down South: How to Cook a Raccoon
@erineats Thanks so much. Though I lived in New York for a couple of years, I am Charleston-based now and proud of it. And was once on track for a degree in Ranch Management from Texas A&M University, which I think disqualifies me from calling myself a "New Yorker" for life. My goal is to celebrate the centuries of culinary tradition down here.
Your comment means a lot to me, as do all of the nice things folks have said here. Passing it all on to George. Thrilled to see that the Serious Eats audience digs these sorts of things!
Down South: Lunch at the Museum of Appalachia in Tennessee
@Lorenzo I wish!
@phillamb168, @topodrinko -- Kristy's recipe is so easy. I have it scribbled down somewhere. Keep your eyes peeled...
Bristol, TN: Classic Sliders at Blue Circle
Grace, please share! I have not made it up that way yet, but plan to.
Soda: Have You Tried Irn-Bru from Scotland?
Thank you for the input, Irn-Bru drinkers! I am with you. Picked up a super sweet fake-orange flavor, as in orange soda or "orange" hard candy, but did not mean to suggest that it tastes a thing like fresh-squeezed orange.
Soda: I Love Blenheim Ginger Ale
@JamesonVZ if there were no other pluses to living in SC, I think that easy access to Blenheim and readymade pimento cheese would be enough. How about this weather, though?
@ramsbee @Daveguy I could have gone on and on. Headframe is great, and I'm a big fan of Vilya's gin. I kept it short and sweet here, but the wealth of new spirits in Montana is amazing—especially for a guy who lived in Montana before the ban on microdistilling was lifted. Keep on spreading the good word!