Barbecue Digest: It's a pig, not a fruit
July 11th, 2012
12:45 PM ET
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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.

Will you just look at these pork skins for a second? Most people's inclination would be to call them "pork rinds," but pitmaster Rodney Scott - a man at the vanguard of the current puffed pork reclamation movement - goes out of his way to inform his customers that pigs are not, last he checked, a kind of fruit. So skin, not rind. At least not while Rodney's around.
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Barbecue Digest: Bar-B-Que buffet
June 22nd, 2012
11:00 AM ET
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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.

The SFA is on a barbecue field trip right now, but this picture might tide you over. The all-you-can-eat buffet at Brown's Bar-B-Que in Kingstree, South Carolina, includes everything from barbecue and hash to sweet corn and squash. The vegetables come straight from the Brown family's farm.
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June 18th, 2012
01:00 PM ET
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Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds and economic strata. It's steeped in history, legend, tall tales, competition and regional identity.

It's also incredibly delicious.
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Filed under: Barbecue • Lick the Screen • Southern Foodways Alliance • Think


Lick the Screen - Boiled peanuts
March 5th, 2012
04:15 PM ET
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This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they are not a foodstuff about which there is much neutrality.

It's quite likely the texture. Perhaps the smell. Maybe the mess.

This probably seems self-explanatory from the name, but the popular roadside snack is made by boiling raw or "green" peanuts (or "p-nuts" as they're often touted) in heavily salted water until the shells soften and the nutmeat loses any snap. Devotees pop 'em open and slurp them out of the shells like edamame with a Southern accent, but again - there are issues.
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Lick the Screen - Behold the s'moreo!
December 20th, 2011
04:00 PM ET
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I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the fireside treat and I wanted to like them. I held out hope on my many childhood camping trips that I could and would grow to like them.

I tried extra chocolate, no chocolate, especially burnt marshmallows, lightly-toasted marshmallows, but nothing created a satisfying treat. I'd always end up with something too dry or too sweet; something I'd settle for but never crave.

Now, after a quarter-century of begrudgingly munching on s'mores, I've had a revelation: s'moreos.
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Filed under: Lick the Screen • Make • Recipes • Think


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