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Profile
ledbetse
- Location: Bremen, GA USA
Cook the Book: 'Secrets of the Best Chefs'
Own good knives and keep them sharp. Use a large cutting board.
Five Great Toppings You Didn't Know You Needed to Try
In Sicily, my favorite can't get it here topping was hard-boiled egg slices. :-( Miss that.
Life of a Food Stylist: In Which I'm a Crazy Bag Lady
This should be fun! I've always been fascinated by food-styling. I look forward to your columns.
Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience
Wrapped around fresh mozzarella!
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
Hard to beat a it with a good country bread and cheese (provolone or mozz).
Poll: Olives - Way or No Way?
Love olives, but not the canned ones, or the overly salted jarred with the little pimento in it kind, although they are good in Cuban piccadilla. Sicily has a bar/tavola food called a cippolina - a small square pastry filled with pizza sauce, mozz, ham, onions, and one oil cured, make your hair stand on end black olive. OH YUM !
Cook the Book: 'At Elizabeth David's Table'
I have to say Julia Child and early on Joyce Chen, who taught a 10 year old how to use chopsticks thru my television screen.
WHERE THE HELL DID _ _ _ _ _ _ _ GO?!
When in the 4th grade, a friend of mine and I *HAD TO HAVE!* Pepperidge Farm Hunter's Soup and Tasty Fries for our lunch on Saturday. Mmmmm, overly salty soup + overly greasy "fries". Miss them much !
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Tossup between filet and a prime ribeye. Slobber, slobber. Mmmm.
Seriously Delicious Holiday Giveaway: La Quercia
Absolutely with fresh mozz... and a chewy bread.
Poll: Eggs on Pizza - Way or No Way?
Third way : Hard-boiled egg slices, like they had in Sicily. Man, I wish someone would offer that as a topping.
Cook the Book: 'Mary Mac's Tea Room'
My ex mother-in-laws field peas with snaps... as a Northerner, I had never even heard of them, but after having to help shell them, I wasn't going to turn them down. Deelicious! It became one of my crave items every time we went to her house. My ex father-in-law mustard based SC bbq sauce in which he repeatedly dipped half chickens in while grilling them. He caught me licking the pan after dinner once and although I had really just met him not too long before, I think it cemented our relationship.
Mother's Day Giveaway: Peanut Butter & Co. Chocolate Bonbons
When growing up in the 70's, we could have whatever we wanted that Mom could make on our birthdays. My mom, it seems, could make almost anything. She was amazing in that respect... and still is, although she cooks very seldom now. All three of us children when old enough to have a little taste in food requested her Coq au Vin (nods to Julia Child). I so miss those bygone days.
Catfish Anyone-Need Recipe Ideas
I once attended a fish fry where there was so much already fileted fish that the cook got very tired of cooking. When he was down to a ziploc bag full left, he couldn't take it anymore. I offered to "do something" with the last bag, and with the minimal fish camp kitchen ingredients, managed to turn out a passable catfish court boullion, which went over very well, as our fish frying host was indeed Cajun. A search on "catfish court boullion" will yield recipes, but it is basically the fish in an onion, celery, green peppers, & tomato, creole seasoning stew served over rice.
Your "Poor Era" Eats
About 1979 in California, mall shoe store salesman boyfriend and his unemployed roommate introduced me to "Sand shark & Eggs". The shark was caught off the jetty near Port Hueneme. Eggs bought - cooked scrambled, shark mixed in. The thought of it gives me shivers to this day!
Cook the Book: 'Coco'
Thomas Keller
Cook the Book: 'My New Orleans'
Muscadines here in Georgia, and of course homegrown tomatoes.
South Carolina: Sweatman's Bar-B-Que
Ah, the only thing I really miss about South Carolina... that mustard based sauce. Those ribs look heavenly.
Your Starch, Veg, Fruit, Meat, Liqour, Guilty Pleasure of Choice
Sourdough bread, olives, fresh pineapple, prime rib of beef, asti spumante, fresh mozzarella.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Sucker for a medium rare filet.
May is National BBQ Month: Who serves it up best?
Although I now live in Georgia, it is Hammy's BBQ in Elgin, SC that haunts my every bbq thought. I read that they closed last summer, and the world is a poorer place for it. Their yellow mustard based sauce on chicken and ribs, was incredible.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Wow... this is a tough choice, but the tenderloin side of Porterhouse (medium rare) gets my vote.
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My vote is al amatriciana. Oh man, those pictures look good!