I don't really get how a giant gold big foot is an effective Valentines Day marketing campaign but it's apparently the direction Albertsons is going in this year.
"Victuals: An Appalachian Journey, with Recipes" by Ronni Lundy is SUCH an amazing cookbook. It has taken me a long time to write this review as I immediately ran into problems locating the ingredients. Almost every recipe called for Sorghum Syrup and that is something that we just don't have up here in Seattle. The other issue was regarding Ramps...something that I still do not quite know what they are, even after having made several recipes from the book but at least there was substitution of sorts provided. I cannot say if these recipes are accurate representations of Southern Cooking as my entire experience with fried chicken was KFC until I was a pre-teen but I can tell you that these recipes are delicious. Once you hunt down the Sorghum Syrup (think Amazon), you can accomplish amazing feats. There are great corn recipes, the infamous Skillet Fried Chicken and a Sweet & Savory Banana Pudding that is to die for. Combine those amazing tidbits wit...
Canada tried to kill me. It tried to sneak into my intestines and rip them out little by little from pretty much any orifice possible. I woke up Sunday night with that terrible feeling of dread. You all know that feeling, where you realize something unnatural is going to occur and soon your pie-hole is going to become a pie-spigot for everything you have consumed in the previous twelve months? It is honestly the worst experience ever. The only thing which makes that event bearable is knowing that once it's over and done with you immediately feel better, but that was not the case this time. With this horrible Canadian bug all I felt was like getting up an hour later and doing it again. The only thing I managed to do Monday was lay in bed clutching my barf bucket and sleep, then get up to vomit. It took me two days to get down a half sleeve of saltines and can of chicken noodle soup. This is why I have decided we need to forget about border patrol and invest in a giant North American...
If someone told me to buy a cookbook that only discussed one ingredient, I would have told them they were crazy. I would have scoffed at the idea that a whole book could be designated for one type of food, cooked one way and still be relevant and innovative. This is that book. This book is great. There is so much more to Fried Chicken than I ever imagined. After the introduction (Great for seeing how to cut up a chicken for proper frying, descriptions, definitions, explanations, smoke points...this section has got it all!) author Rebecca Lang has broken the book down into 3 sections: Skillet Fried, Deep Fried and Combination Fried (cooking the chicken prior to frying). The best part of Fried Chicken is that it is so much more than just Southern Fried Chicken (not to worry, there is an amazing recipe for that in here too!), There are versions of friend chicken from around the globe, and all the sauces that accompany them! Think Saigon Street Wings,...
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