I’ve been cooking since just after 8… There’s a 20 pound turkey in the oven (see above) stuffed on one side with sausage, pecan, chanterelle, sage, white bread, and on the other with cornbread, giblets, chili poblano, etc.; there’s double-rich stock cooking since late last night for gravy.
First thing this morning [...]
This New York Times op-ed piece about cooking, family, and Thanksgiving brought tears to my eyes.
On the first night, my father made chicken piccata. Flour and lemon, bouillon cubes, the funny-looking hammer. He had no idea what he was doing.
Read it all.
Here’s some things that came out of my back yard this evening. First, some herbs: parsley and oregano for chimichurri sauce. A lot of my herb garden keeps going except in the absolute dead of winter (a month or so in late January/February)– rosemary, always, thyme and lemon thyme, pretty much always, [...]
I cut the rest of my basil tonight for the last pesto of the season. My usual practice is to use the basil for pesto with dry purchased spaghetti– in the summer, pesto is one of my favorite go-to quick week-night dinners. But for a couple of years, after seeing a really great [...]
Robb Walsh, Texas barbecue/food maven/etc. first blogged about and then produced a book, The Hot Sauce Cookbook, inspired in part by his experience founding and judging a hot sauce contest in Texas, and in part by his experiments with making hot sauce.
I got the cookbook at Square Books in Oxford. If you want [...]
The reactions to the coming of cold-beer-to-Oxford had lots folks describing how they’d learned to chill beers, spinning them in a sink or cooler filled with ice and salt. These reactions had a certain nostalgia for a lost gesture (or the like), soon to be gone because we’d be able to buy cold beer [...]
The decision was July 18th, so I suppose a notice of appeal would be due today, if there were to be one. Nothing has turned up on the docket as of this writing (2:30 in the afternoon).
My daughter went to her local Rouse’s grocery store (the one on Tchoupitoulas a block or so up from Napoleon) and out in the front they were roasting chili peppers. I asked if they were Hatch chilies and she confirmed they were! She’s not noted this ever before in New Orleans, and in [...]
John Currence is having a pit built behind the Lamar Lounge that looks to me about able to hold two whole hogs. There’s already a hardwood woodpile nearby. The pits and structure are very reminiscent of those at Ricky Parker’s Scotts Barbecue in Lexington, Tennessee. Parker was the master [...]