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The Cooking Gene

Looking forward to this. Here’s an interview with the author Michael Twitty.     gastronomyjewish foodkosher foodmichael twittysoul foodsouthern cuisine

A trick of the tail

It used to be, not that long ago, that though oxtail was one of the cheapest cuts of meat, it was without doubt also one of the tastiest if one was into comfort food (soup and stew) of the slow cooking variety. These days I’m gobsmacked by the high price of oxtail — I’ve seen it being…

A Salt Tasting: How Do They Stack Up?

Mary Murphy offers an overview of some of the good stuff, a world away from the nasty salt that most people are exposed to. I am familiar with A, a version of C, E, F, and H. For A, E, and H we purchased large sacks in Guérandeto to encrust a fish on a BBQ. The Canadian…

Red Beans and Rice Winner

The first ever winner of NOLA’s red beans and rice competition is Chef Cedrick Lewis of Cornet. For $14 well worth checking out his handiwork as well as the runner up Avery’s Monday (of course) special for $8.75. Full report here. A New Orleans classic, seasoned with the “Holy Trinity” of spices topped with a green onion smoked sausage and…

Époisses de Bourgogne

Époisses is so stinky that it is banned on public transportation in France — a country usually tolerant of such aromas. Unbeknownst to me, my hosts in Bourgogne packed some really ripe cartons into my luggage for me to take back to London: it really was quite noticeable in the Tube but of course I played…

Food on the road

I’ve been on a road trip for a month or so and as such have had the opportunity to randomly sample a cross section of food in several states/regions/price ranges/types of eatery and so on. After some sixty meals the dishes that stick out are as follows: A bowl of chili ($5.50) in Butte, MT…