Make your own sauerkraut, render lard, and capture wild yeast for sourdough. Or, cook a whole goose: Abala's blog post, complete with pictures, is argument in and of itself in the glories of taking some time to do it the old-school way.
Wednesday, July 21, 2010
Laborious and Inconvenient Cooking
Ken Abala's latest book, The Lost Art of Real Cooking, has just hit the shelves. My heart was won right away by the publishers' blurb, which promises, a "laborious and inconvenient" approach to cooking. (Take that, Sandra Lee!)
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Lex Culinaria's Summer Barbeque Challenge asks bloggers to step outside their comfort zones and come up with interesting barbecue dish...