The people's voice of reason
The people's voice of reason
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Something A Little Different I love watching the “Chopped” series on Food Network. How else are you going to learn to prepare an entree with a whole catfish, a bottle of cherry soda, broccoli and goat cheese? Some of the combinations the contestants make to prepare their dish at first sounds horrible. But most of the time it works. There is a time that a chef will be asked to cook from a Mystery Basket. To be successful, you need to think outside the box and be a master of the basics. Thinking o...
My past articles have been about the role of family in Southern cooking, a little history of Southern Cuisine and the types of food and what ingredients were found in Southern cooking. A hodgepodge of different topics that were racing through my mind at the time. Also some Southern recipes for dishes that were and are still popular and some that aren't common in the everyday menus of people today. There are several topics that I will keep focusing on; the need to use the freshest ingredients...
I touched on the need for a stocked pantry in my last article. There have been books and websites about pantry stocking and I don't want to dwell too long on the subject. If you are starting out in a new apartment fresh from college, your pantry will be basic and mostly stocked with comfort food. Southern Living's Test Kitchen has a quick list of 10 items that could be a good start for you: Beans-great for side dishes, salads, or in pasta. Rice-easy and versatile side dish. Pasta-Quick main...
I have always enjoyed peanut butter and mayonnaise sandwiches. I like peanut butter, mayonnaise, lettuce, tomato and cheese between two slices of white toast. But when I tell people that I eat PB&M sandwiches, reactions range from "Oh, How disgusting" to "You're weird". Then I found an article in Garden and Gun by Jed Portman, titled "A Forgotten Southern Sandwich". The peanut butter and mayonnaise sandwich! The picture in the magazine is even with my favorite mayonnaise, DUKE'S. I did not know...
As I was scouring my news apps the other day, I came across an article about food you should never buy, but make at home. The article said that the items made at home are cheaper and healthier than the store bought items. At first glance, I agreed with most of the list. Peanut butter, mayonnaise, applesauce, hummus, and pesto can be made with a good food processor. Granola needs a sheet pan and a bowl and a list of your favorite nuts and grains and fruit. Pancake and waffle mix is nothing but...
The story of Southern Cuisine makes for many cookbooks and even novels, but I am not here to write a literary masterpiece. I have stories to tell, but its practical information that will make your life in a kitchen easier and more enjoyable. Friends have asked for information on basic cooking techniques and simple recipes. They liked the hints I gave them about what to keep in a pantry, especially since we live twenty miles from a major grocery store. It is so easy these days to go to the store...
Writing about such a broad topic as Southern Cuisine sends my mind in so many directions. In my last article, I introduced a part of my childhood and memories of spending time with my grandmother and recipes that have been pasted on. My picture in the last issue was an old picture taken when I won my first SPAMERICA'S CUP. I have updated my picture from a cook that experimented with a fusion of techniques and flavors to a chef that likes to cook foods the way they used to be prepared. Simple ing...
My father was in the Air Force, and I spent my childhood, moving from base to base, city to city and country to country. We lived in Germany, Portugal, Turkey and West Pakistan, and toured the world from the U.S. to Europe, the Middle East, India and Korea. A saying in our family was, "It's June, time to pack." The exposure to different foods from around the world influenced what I like to eat and how I prepare it. I used a mix of flavors in some of the dishes I prepared for food competitions, e...
