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23 October, 2015

Reviewing the History of Southern Pimento Cheese Spread

Posted in : Reviewing the history of Pimento cheese on by : Kevin
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Soul & Southern Food CookbooksReviewing the History of Southern Pimento Cheese Sometimes my mind and taste buds just take over and drive me to  a taste of back home. It can be muscadines, wild blackberries, wild plums, fresh roasted peanuts, deviled eggs and one of my most versatile favorites, pimento cheese spread. With a block
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23 October, 2015

There’s No Better Ice Cream Sandwich Than an It’s-It

There’s No Better Ice Cream Sandwich Than an It’s-It
Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin
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Soul & Southern Food Cookbooks To bite into an IT’S-IT ice cream sandwich is to evoke the faintest ghost of a lost San Francisco landmark—to remember the old ways in which people used to play, in a city that has transformed itself over and over again. Invented in 1928 by George Whitney, an owner of
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23 October, 2015

Who Actually Invented Marshmallow Creme?

Who Actually Invented Marshmallow Creme?
Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin
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Soul & Southern Food CookbooksToday, Durkee-Mower’s “Fluff” dominates the market—but competition was stiff in the beginning. Take 10 brown-paper bagged lunches from any New England grammar school cafeteria, dump out their contents, and you’re bound to find at least one fluffernutter. For the uninitiated, a fluffernutter is a simple sandwich made by slathering peanut butter
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22 October, 2015

Soak Plums in Brandy for Dessert Tonight

Soak Plums in Brandy for Dessert Tonight
Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin
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Soul & Southern Food Cookbooks To me, cooler temperatures means one thing: dark liquor season. And while I love a good whiskey, Calvados and Armagnac are my favorites; they mimic the warming fall fruits that seem to be bubbling out of everyone’s baking dishes this time of year. But before the apples and pears take
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22 October, 2015

Brûléed Italian Plums with Armagnac Custard

Brûléed Italian Plums with Armagnac Custard
Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin
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Soul & Southern Food Cookbooks Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Featured in: Soak Plums in Brandy for Dessert Tonight Brûléed Italian Plums with Armagnac Custard Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. serves 4 25 minutes Ingredients 6 tbsp.
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17 October, 2015

How to Prepare Homemade Fried Chicken and Waffles

Posted in : How to Prepare Homemade Chicken and Waffles on by : Kevin
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Soul & Southern Food Cookbooks   Waffles appeared during the Middle Ages, when bakeries began making communion wafers to compete with monasteries. The waffle was developed using the same method that was used to make the communion wafers, by baking a thin cake between two metal plates. Waffles quickly became a popular street food, given
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16 October, 2015

Should I be buying only organic or biodynamic wine?

Should I be buying only organic or biodynamic wine?
Posted in : Sources: America's Test Kitchen, Saveur, Rodales Organic Life on by : Kevin
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Soul & Southern Food Cookbooks There was a time in our wineshop when we took pains to identify wines made with organically farmed grapes or via the method known as biodynamics. And there was good reason for this. We’re located in a community with a high level of awareness about food-supply issues. Our clientele wants
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16 October, 2015

How to Make Delicious Homemade Macaroni and Cheese

Posted in : How to Make Delicious Homemade Macaroni and Cheese on by : Kevin
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Soul & Southern Food CookbooksMacaroni And Cheese Recipe The Perfect Homemade Macaroni and Cheese Recipe By Oldschoozchef In creating The Perfect Homemade Macaroni and Cheese Recipe, I was motivated because many families find that they cannot turn down one of our beloved side dishes, macaroni and cheese. It has been a staple to many an
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