A post from my friend Carri in Alaska (it’s about more than just fish). Above, “the family that fishes together”—Carri’s husband John and their girls laugh between sets, salmon fishing in Bristol Bay.–M.R. By Carri Thurman In a recent New York Times article that went viral, Paul Greenberg laid out three simple rules for eating seafood, one of which is to eat American seafood. I was happy to hear that since it is a subject that has become near and dear to me in a very surprising way. When first I stumbled into Homer, Alaska, on a sunny spring day 30 years ago, the fact that this was a “fishing” town had completely escaped me. It wasn’t until I was drinking a beer at the Salty Dawg Saloon on my first night (conveniently located right across the street Read On »
Posts Categorized: american regional cuisine
Two Southern dishes that have been transformed to accommodate the hot summer nights, via WSJ.
For her high school graduation lunch last week, my daughter asked for my fried chicken. Normally, I break down a chicken into 9 pieces and cook it and serve it. But we’d invited friends, bringing our total number to 20. Fried chicken for 20 is different from fried chicken for four. I had no intention of spending all that time frying while hosting the lunch. But it wasn’t until we were seated and one of the guests, while biting into a juicy drumstick, asked, “You can do this ahead of time?” did I realize that I must, must post on this subject, to deepen our understanding and encourage more cooking of one of the greatest dishes in the American repertoire. Yes, this can be done the day ahead. Follow all the steps below, though you Read On »
Russ Parsons talks about Texas BBQ where they take their brisket seriously, via LA Times.
Ages ago a reader requested a biscuit post and now, in something of a dreary February brain hibernation, I thought would be the perfect time. Donna shot this biscuit while I was writing Ratio and what I love about it is not the ratio itself (3 parts flour : 1 part fat : 2 parts liquid) but rather how the rolling technique results in layered flakiness. It’s kind of a cross between a pie crust and puff pastry. A pie crust is flaky because random knots of butter separate layers of dough and puff when baked. With puff pastry, one sets out to create precise layers of dough and butter, hundreds of them, by successively folding and rolling out a single block of butter encased in dough (called turns) for a uniform puff dough. Here, we Read On »