| Autor: |
Smith, Lora, SCALISE, MIKE, Donovan, Lisa, Choi, Jennifer Hope, Bragg, Rick, NAGLE, REBECCA, Kassin, Kate, Clapsaddle, Annette Saunooke |
| Předmět: |
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| Zdroj: |
Bon Appétit; Apr2023, Vol. 68 Issue 3, p76-91, 16p, 19 Color Photographs, 1 Map, 3 Cartoon or Caricatures |
| Abstrakt: |
1/3 cup black rice ¾ cup store-bought fried onions 2/3 cup store-bought fried garlic 2 Tbsp. black peppercorns ¼ cup crushed red pepper flakes ¼ cup sugar ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. kosher salt; plus more 1 7-8-lb. skinless, bone-in pork shoulder (Boston butt), fat cap trimmed to about ¼" ½ cup vegetable oil ½ cup coconut vinegar Place a rack in middle of oven; preheat to 300°. - Travis Milton, culinary director and executive chef, Hickory, Nicewonder Farm & Vineyards, Bristol, VA REMOVED BUT NOT LOST How Appalachian food endures for one Cherokee chef across generations and borders BY REBECCA NAGLE On a cold fall night in Tulsa, I met Bradley Dry over a pot of beans and a hot stove. Morton kosher salt ½ cup chilled shortening 1 cup buttermilk, preferably whole milk Freshly cracked pepper BROTH Heat oil in a large heavy pot over medium. + CHICKEN AND DUMPLINGS "CHICKEN AND DUMPLINGS, for me, is an Affrilachian staple, an endurance food, a conduit to my people, who combined starchy cassava with vegetables and meat in Africa, then borrowed similar cooking techniques to feed neighbors and kin in the hills of Kentucky. [Extracted from the article] |
| Databáze: |
Complementary Index |
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