If there's a presidential race afoot, there's bound to be some chowing-down around town. President Obama stopped by Atlanta's classic hot dog drive-in The Varsity, entourage in tow, and ordered five chili dogs, four regular dogs, and one hamburger - which he toted back to the parking lot in a paper bag.
Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.
Last week I wrote about hash, the classic South Carolina barbecue side dish, so it seems only fitting this week to address Brunswick stew, the staple side of North Carolina, Virginia and Georgia.
Two different Brunswick Counties - one in Georgia and one in Virginia - claim to have originated the famous stew. The Georgia case includes a very physical piece of evidence: a historical monument outside the town of Brunswick with a 25-gallon iron pot on a stone base bearing the inscription: "In this pot the first Brunswick Stew was made on St. Simon Isle, July 2, 1898."
Chef John Currence's recent essay on the use of immigrant labor in restaurant kitchens sparked a debate that's still raging in the article's comments section. Hundreds of people weighed in, and over 1000 comments later, several themes emerged: work ethics of immigrants, why Americans don't seek restaurant jobs, and who bears the cost in the end.
But first, the results from our poll, which received over 21,000 votes:
If you knew a restaurant hired undocumented workers, would you still eat there?
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Now, bring us some chocolate pudding - June 26 is National Chocolate Pudding Day!
The term pudding is a British one, and to the Brits, it resembles something similar to a spongy cake rather than the smooth creamy product Americans are used to.
You’ll get a different type of chocolate pudding depending on where you ask for it. In the UK and some Commonwealth countries, chocolate pudding is steamed and thickened with eggs. This gives it more of a cake-like texture. In the US, Canada and parts of Asia, the custard is thickened with a starch and then boiled, resulting in a more creamy texture.
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