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The Eating Asia blog– still possibly the best food blog on the web– describes a restaurant specializing in grilled chicken in Malaysia. Their description is a little brief but ecstatic– “Restoran Kampung Kulim’s is sublime, as in beyond-description sublime. I could have written 1,000 words about that siew gai alone.”– but as best as I can [...]  White Beans and Rice Note: Using the pork stock yields the best results, by far. This requires a big stockpot– it’s 5 quarts of stock, about a quart and a half of dried beans, maybe another quart each of cooked vegetables and ham and sausage, for a total of 7 1/2 quarts. If you [...] Mississippi native Ben Mims begins an article about layer cakes in Saveur magazine by describing his relationship with his mother: Prior to October 7, 2010, my mother and I were the best of friends. A consummate Southern lady, Judy Mims is a fantastic cook, gossiper, and mom—and in her relationship with me she [...] According to Eunice Today, they’ve decided to set a limit on the amount of beer when you buy a ticket to the Mardi Gras run this morning: Last year, approximately 7,000 pounds of boudin, 400 pounds of gumbo and 500 cases of beer were consumed. To control rising costs, Frey said the amount [...] One of the more elaborate recipes I’ve seen is David Chang’s from the Momofuku cookbook. I’ve decided to make it tonight without shortcuts for a friend’s Super Bowl party. Part one was last night. First, I made pickled chillies. I wish I’d thought of them earlier in the week, but overnight will be fine. [...] http://www.vimeo.com/36038586 This hour long documentary for which Joe has spent years in the eating comes out this Fall. Folks like me who have enjoyed his great short films about food like Whole Hog have been looking forward to it. It has a web page, too. It is well known that Damon Runyon was fascinated with the underworld characters hanging out in saloons on Broadway during prohibition. I was unaware he was also fascinated with tripe. From the start of the story “Blonde Mink”: Now of course there are many different ways of cooking tripe but personally I prefer it [...] In an article that represents some of the best news I’ve heard today, the Atlantic website begins: In a small study, researchers found that cheese, often avoided due to its saturated fatty acids, did not increase LDL or total cholesterol levels. And I stole the title outright from the Atlantic because I wanted an [...] While we were in Tupelo at mid-day today, we happened upon Home Chef Market in Tupelo at 1203 North Gloster Street. It’s just been purchased by Chef Mitchell McCamey, who grew up in Tupelo (and in restaurants) but has spent the last decade plus earning his stripes in places like the Hot and Hot [...] |
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