Warm Southern Breeze

"… there is no such thing as nothing."

Posts Tagged ‘cooking’

A Truly DELICIOUS Pot Pie! Beef Bourguignonne style!

Posted by Warm Southern Breeze on Tuesday, August 7, 2018

“Nothing says loving like something from the oven.”
anonymous

To the idea of pot pies, some folks say things like, “You know, I’ve never liked pot pies, but probably because it was always store bought.”

-or-

“He HATES pot pies. I LOVE them.”

And then, after looking at the ingredients I used, they say this…

“That recipe looks scrumptious.”

-and-

“I’ll have to try this recipe. He might eat it if I make it.”

Understand this: Most all recipes – and that means 99.99% – have their origin in someone’s kitchen – not in a giant factory vat or laboratory test tube.

Also understand this: Recipes are Read the rest of this entry »

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Cooking Turkey Naked

Posted by Warm Southern Breeze on Tuesday, May 8, 2018

Turkey in the oven!

Gotta’ get a head-start on Thanksgiving, don’t you know!?

It’s 13.68lbs (6.2kg), and will be cooking approximately 4 – 4.5 hours at 370ºF  (187.7ºC).

I’ll check it around the 3 hour mark, give or take.

I’m cooking it “naked,” as seen.

The bird, not me.

I’m wearing clothes.

And since Read the rest of this entry »

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Yes! Iron skillets are STILL Made in America!

Posted by Warm Southern Breeze on Monday, April 9, 2018

If you’re like me, you want to “do your part to support the home team,” and buy as many items Made in USA as you can possibly find. It just makes sense to support your friends and neighbors who are also entrepreneurs, skilled artisans and craftsmen.

Now please, don’t misunderstand, I have NEVER opposed Free Trade, but I have long opposed unfair trade… and poor quality products, even if they are Made in USA. And as far as I’ve seen, the quality of Lodge brand iron cookware is on par with cheap Chinese imports. And that is not saying very much at all – or rather, it says volumes.

I enjoy cooking, and am primarily self-taught. And I have learned by trial-and-error, that thin, cheap, often aluminum cookware is inferior, and more often than not, burns food… even when it’s used to simply warm a canned food item, such as green beans, or corn. And the reason why, is that it’s thin!

Multiplied by today’s “flat top” cooking surfaces, that’s a marriage made exclusively in Hell. The reason why, is that unlike flame stoves which can be adjusted for intensity, and even the older “coiled eye” resistor heating elements, flat top/smooth surface cook tops use a very messed up and faulty process. Here’s what typically happens.

Turn on the “burner” and watch what happens. Even at LOW temperatures, the element underneath the smooth surface comes on at 100% intensity, and then quickly goes out. That process is repeated at every “temperature” setting, with the only difference being between “temperatures” is the length of time at which the element stays on. For example, at the “HIGH” setting, the heating/cooking element is on constantly, while on the “MEDIUM” setting, the heating/cooking element cycles on-and-off less frequently than if it were on “LOW.” Essentially, the “temperature” adjustment knob is a timer, rather than a rheostat.

What’s a rheostat?

Glad you asked!

Without going into too much detail, think of a rheostat as a Read the rest of this entry »

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Break some bread today

Posted by Warm Southern Breeze on Tuesday, October 31, 2017

Baking bread requires the virtues of patience and attention. It is hard work wrapped in warm smells and a tremendous sense of accomplishment when the job is done. The process seems undeniably Read the rest of this entry »

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Deep Dish Pizza: A How-To Guide

Posted by Warm Southern Breeze on Sunday, June 25, 2017

Who doesn‘t like pizza?

Why, it’s practically unAmerican to not like pizza! Have you ever made your own pizza at home? Ever wanted to make a Deep Dish Pizza at home? Good news – you can! And I’ll share images and a recipe which will help get you started.

This may come as a complete surprise to some, but pizza is BIG BUSINESS in the United States.

Top 50 Pizza Chains’ Annual Sales by State (Click to enlarge)

And as Marketplace Host and Senior Editor Kai Ryssdal says, “but first, let’s do the numbers…”

According to CHD Expert, a foodservice industry marketing trends & data organization, at the end of September 2016, there were 76,723 pizza restaurants in operation in the United States.

In their 2016 Pizza Consumer Trend Report, foodservice industry researcher Technomic found that 41% of consumers polled say they eat pizza once a week, a 55% increase from the 26% reported only 2 years ago.

And a 2016 Morgan Stanley report found that pizza delivery is a $30 billion industry, but could be be worth over $210 billion — which is the total amount Americans currently spent on off-premise dining. And of that $30 billion figure, over 1/3 – $11 billion – are delivery orders which are placed online, and nearly 2/3 of those online orders are… pizza.

So with impressive data like that, it should come as no surprise that a Harris Poll found that Americans’ No. 1 favorite comfort food is pizza, which also had twice as many votes as any other dish… including chocolate.

Now, for a recipe, and the how-to.

There are many seemingly innumerable styles of pizza, which vary with stuffed crusts, in shape, size, ingredients, and any other number of variations in pizza, and fortunately, this one will be simple enough to make at home.

We’re going to make the entire thing, including the crust.

A highly flavored #homemade #pizza dough crust - hWhat you’ll need is Read the rest of this entry »

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In Praise Of @Arbys Denali-Style Meat Mountain Sandwich: Have you tried it?

Posted by Warm Southern Breeze on Saturday, March 18, 2017

Arby’s promotional image of their “Meat Mountain” sandwich, a “secret menu,” hand-made custom sandwich which contains every meat and cheese offering they carry.

You MUST TRY THIS!

Arby’s has a sandwich called “Meat Mountain”…

…but it’s NOT listed on the menu!

In a manner of speaking, it’s been somewhat “under the radar” except to a few with specialized knowledge of it. It’s like a word-of-mouth menu item.

Apparently, it’s been around for quite some time, at least two, and very nearly three years – at least since August 2014.

Store associates will make it for customers who ask for it by name.

What is it? Read the rest of this entry »

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Original Russian Tea Recipe

Posted by Warm Southern Breeze on Tuesday, December 13, 2016

Holiday season is again upon us, and many folks – particularly Southerners – are familiar with a tasty warm beverage known as “Russian Tea.”

Exactly how and where the recipe developed, and how it came by that name is somewhat unclear, but “the font of all knowledge” – and I sarcastically refer to Wikipedia – cites an article entitled “Russian Tea is Favorite Recipe in the South” by Cecily Brownstone in the November 27, 1976 issue of Kentucky New Era newspaper in Hopkinsville.

Interestingly, the story which is perhaps the newspaper’s most renown is the August 1955 Kelly-Hopkinsville Alien Encounter, which may also be known as “Kelly Green Men Case,” or the “Hopkinsville Goblins Case.” It’s a precursor of sorts to a “Close Encounters of the Third Kind” type story in which five adults and seven children reported to Hopkinsville Police that “little men with big heads and long arms,” presumably alien creatures, were attacking their farm house, and that they’d held them off with gunfire “for nearly four hours.” It all started around 7PM when one of the men went out of the house to get a bucket of water, and lasted until 0330 – that’s 3:30AM.

Who knows? Maybe they’d had too much Russian Tea. Anyway, I don’t think you’ll be doing any hallucinating, or discharging any firearms after drinking this, so it’s pretty tame stuff… unless you start adding Kentucky Bourbon or other liquor to it.

Anyway…

Spiced Tea infusion recipe in Joy of Cooking, p40

Spiced Tea infusion recipe in Joy of Cooking, p40

However, as seen in the image herein, the Read the rest of this entry »

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Grocery Shopping & more Grocery Shopping: A Quick Price Comparison – @Publix v @Kroger

Posted by Warm Southern Breeze on Tuesday, October 20, 2015

As a general rule, I don’t shop at Publix because the prices are higher.

Until now, that’d been only a casual observation.

I had never formally price checked… until now.

Recently, I decided to purchase some groceries at Publix only because the store was conveniently along my route.

My preference continues to be for Kroger.

The 11 items purchased at Publix were: Read the rest of this entry »

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If Alabama Was A Loaf Of Bread

Posted by Warm Southern Breeze on Sunday, May 31, 2015

If Alabama was a loaf of bread, candy canes and root beer floats.

Pineapple ice cream cotton candy, pecan pies, Festhalle chicken, eggs ample, cinco de mother may I?

Johnny Monkeyshines, Goat Hill Hamburger Helper, largely poor, uneducated and easy to barbecue.

W.C. Keller, Bellingrath Handyman, Werner von Read the rest of this entry »

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Easy #Bacon Wrapped #Chicken #Tailgating #Recipe

Posted by Warm Southern Breeze on Friday, September 12, 2014

Sweet Baby Chicken Bacon Wraps are a tasty combination of sweet and spicy.

With only four ingredients, or more, it’s a quick, easy, simple, affordable and satisfying heavy hors d’oeuvre to make for a crowd. Unless you’re cooking for the Los Angeles Rams.

As we march our way into the holiday season Hades, this is sure to be an outstanding addition to your next party or family get together. Even tailgating!

Sweet Chicken Bacon Wraps

Yield: 12-15 wraps

Ingredients: Read the rest of this entry »

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Man finds GOD in Eggplant

Posted by Warm Southern Breeze on Thursday, July 10, 2014

Apparently, for some, the kitchen is their church.

From our “See? God IS real – this eggplant proves it!” files comes this item:

Workers at a Baton Rouge restaurant say they saw the word ‘GOD’ in their eggplant.

http://wapo.st/1mK5355

Baton Rouge restaurant employee finds ‘GOD’ in sliced eggplant

Posted: Jul 08, 2014 12:06 PM CDT Updated: Jul 08, 2014 4:19 PM CDT

BATON ROUGE, LA (WAFB) – When an employee at Gino’s Restaurant in Baton Rouge cut into an eggplant Monday, he found “GOD.”

Chef Jermarcus Brady couldn’t believe what he was seeing. “I saw a miraculous image formed by the seeds,” said Jermarcus Brady. “It spelled out the word God!” Chef Brady has many responsibilities, one being cutting, salting and sauteing eggplants.

Jemarcus Brady holding the "GOD" eggplant (Source: Jemarcus Brady)

Jemarcus Brady holding the “GOD” eggplant (Source: Jemarcus Brady)

“When you sliced into it, the pattern showed from the seeds that were forming in the inside the letters G-O-D as God,” said Brady. “I couldn’t think of anything. I just had to tell somebody to come look at it.”

Brady showed the eggplant to the owner of the restaurant and fellow coworkers and took photos, but he believed it was meant to be shared with everyone.

Brady says he is Read the rest of this entry »

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South Carolina BBQ Restaurant Chain Refuses to Serve Blacks Claiming Religious Objection

Posted by Warm Southern Breeze on Friday, July 4, 2014

SC Restaurant Owner Refuses To Serve Blacks, Cites Religious Beliefs

July 2, 2014
By Manny Schewitz

In South Carolina, a BBQ restaurant owner (Maurice’s Piggy Park BBQ) claimed that he was within his rights to refuse service to blacks based on his religious beliefs. In the case brought before the Supreme Court, Maurice Bessinger stated that his religion required him to keep black people from eating in his restaurant, although he was perfectly OK with taking their money, so long as they ordered their food to-go.

The attorney representing the petitioners suing Piggie Park also addressed in court the “First Amendment religious privilege claim that petitioner asserted that his religion required him” to deny service to black customers.

“I’m just a fair man. I want to be known as a hard-working, Christian man that loves God and wants to further (God’s) work throughout the world as I have been doing throughout the last 25 years.” (Source)

And now for you who actually took the time to read the story instead of basing your outrage solely off a headline before sharing with an ALL CAPS blurb of “SEE? I TOLD YOU THE SOUTH WAS FULL OF RACISTS!!!”, this case was Read the rest of this entry »

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Cooking Tips & Tricks: Just in time for Independence Day, July 4th cookouts and get togethers!

Posted by Warm Southern Breeze on Friday, June 27, 2014

What’s your favorite outdoor cooked food? Barbecue? Grilling? Chicken? Beef? Pork? Fish?

What’s the deal with marinades?

Bunk, or not?

And what’s a “smoke ring” on barbecue?

And what about the red stuff that runs out of beef when it’s cut after cooking – is it blood?

For answers to all those questions, and ~more!~ tune in to Read the rest of this entry »

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Perspective – By the Numbers: How has Job Loss under Governor Bentley & the GOP affected Alabama?

Posted by Warm Southern Breeze on Monday, April 14, 2014

It’s easy to talk about “the jobs situation” in Alabama. It’s especially easier to talk about it when it doesn’t affect you… directly. It’s like armchair quarterbacking.

There’s probably much truth to the statement that Alabama’s legislators aren’t directly affected by job loss in the state. They have jobs. As musician Steve Miller sang in his song “Take the Money and Run,” they make their “living off other people’s taxes.” That goes for Republicans AND Democrats. Such an observation, of course, is not to demean those who do “make their living off other people’s taxes,” because our military, public safety and others vital to our local, state and national well-being are among them. It is however, an acknowledgment of, and call to responsibility – not merely accountability – because accountability is the only remnant once responsibility has departed. And that is how the “Blame Game” is played.

In the previous entry entitled “Analysis – Examining the Record: Is Alabama Governor Bentley a “Jobs Creator” or a Drag on the State Economy?,” we looked at facts & figures about job loss & job creation during Governor Bentley’s administration.

In this entry, we examine some details on the extent of the damage done to families & individuals under his administration.

And so, let’s again refer to some previously-mentioned facts & figures, and introduce some new ones so that we can better understand the nature, scope and and extent of the situation, and corresponding problems Read the rest of this entry »

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Could Climate Change help the Global Economy?

Posted by Warm Southern Breeze on Wednesday, March 26, 2014

Raise a Glass of Scottish Wine to Global Climate Changes

By Rudy Ruitenberg Mar 25, 2014 11:00 PM CT

Thanks to climate change, Christopher Trotter will make history later this year by pairing a Scottish white wine with the local spoots.

The razor clams harvested from the nearby shores of the North Sea will go down nicely with the first bottles from Trotter’s vineyard north of Edinburgh. The 2014 vintage will be special for Scotland, where Highlanders have distilled whisky and brewed ale for centuries.

“Scotland has probably been more of a beer-drinking nation than anything else,” said Trotter, a chef and food writer. Wine hasn’t been part of the culture, he said, “until now.”

Chris Trotter, Scottish Chef & Vintner, stands in his vineyard

Christopher Trotter, Scottish Chef, Vintner and food writer, stands in his vineyard in Fife, Scotland
– Source: Christopher Trotter via Bloomberg

Trotter might as well pour a splash on the ground in memory of a vanishing world. Climate change, which scientists say is caused by heat-trapping gas accumulating in the atmosphere, is transforming dinner tables and scrambling traditions in the $270 billion global wine industry. In Europe, warmer seasons are chasing Italian and Spanish vintners up hillsides, making a winner of Germany, encouraging growers in Poland and spreading the cultivation of wine grapes to latitudes friendlier to belly-warming whiskies and ales. And it’s raising the alcohol content, and altering the flavors, of famous wines in France.

Vitis vinifera, the common grape vine, is a finicky crop. Vineyards flourish where average annual temperatures range from 10 to 20 degrees Celsius (50 to 68 degrees Fahrenheit). Too much dry weather, hail or too much rain can downgrade or wreck a vintage.

“Scotland has probably been more of a beer-drinking nation than anything else,” said Trotter, a chef and food writer. Wine hasn’t been part of the culture, he said, “until now.”

Trotter might as well pour a splash on the ground in memory of a vanishing world. Climate change, which scientists say is caused by heat-trapping gas accumulating in the atmosphere, is transforming dinner tables and scrambling traditions in the $270 billion global wine industry. In Europe, warmer seasons are chasing Italian and Spanish vintners up hillsides, making a winner of Germany, encouraging growers in Poland and spreading the cultivation of wine grapes to latitudes friendlier to belly-warming whiskies and ales. And it’s raising the alcohol content, and altering the flavors, of famous wines in France.

Vitis vinifera, the common grape vine, is a finicky crop. Vineyards flourish where average annual temperatures range from 10 to 20 degrees Celsius (50 to 68 degrees Fahrenheit). Too much dry weather, hail or too much rain can downgrade or wreck a vintage.

Fine Wine

“Wine is very responsive to climatic factors,” said Karl Storchmann, a professor of economics at New York University and managing editor of the Journal of Wine Economics. “This is especially true for fine wine, when weather-induced vintage-to-vintage price variations can exceed 1,000 percent.”

Over centuries, growers in the top producing countries — France, Italy and Spain — selected grape varieties that now account for 75 percent of the world’s wine plantings, according to a database prepared by the University of Adelaide in Australia.

Read the rest of this entry »

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For want of Barbecue, BBQ, Bar-B-Q, Bar-B-Que!

Posted by Warm Southern Breeze on Friday, October 4, 2013

To be honest with you, I’ve hardly had any barbecue at all this season (which begins in the Spring) – and I’ve certainly not cooked any! I think, more than anything, that’s what I really miss… the cooking!

I’ve written about barbecue, the process and procedure, but not extensively.

Typically, when I order barbecue, I like to sample three sides which have traditionally accompanied barbecue. They are slaw, potato salad, and baked beans.

My choice of meat is pulled pork. I enjoy ribs, of course, but pulled pork is my standard. Although, there are times when a sampling of ribs or brisket are available.

Now, as a ‘purist,’ I do not believe that chicken can be barbecued, neither turkey, nor beef.

True.

No beef.

No poultry.

Only pork.

So there’s my bias.

Of course, I’ve never Read the rest of this entry »

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Could this be the worst “dining” experience in America, or… even worse?

Posted by Warm Southern Breeze on Sunday, July 21, 2013

Does Eat Place, Greenville, Mississippi, front door - v6379

Does Eat Place, Greenville, Mississippi, front door

Torn between numerous thoughts, I struggled with the headline, and opening paragraph.

The headline “Public Food Establishment Not Fit For Human Consumption” would be adequate, I suppose, but I really like this lead as a headline much better: “I feel like I should’ve eaten a cucumber sandwich.”

That was actually a SMS which I’d sent a good friend of mine, who had mentioned that earlier in the day, he purchased some cucumbers at a local Farmer’s Market, was pondering how to prepare them, and was considering preparing cucumber sandwiches. Naturally, I gave him a fair amount of good-natured ribbing over the matter (suggesting perhaps that he should consider joining a ladies tea party group) particularly given that he has a penchant for sausages & “fair food,” sometimes aka “carnival food.”

How did I feel after that decidedly "ungastronomic" experience? A picture is worth a thousand words. Here is but one.

How did I feel after that decidedly “ungastronomic” experience?
A picture is worth a thousand words.
Here is but one.

 

 

 

 

 

 

 

Nevertheless…

Back to the Greenville, Mississippi fiasco.

It may be best to characterize the experience with a few terms:

Clip Joint

• Nasty

• Filthy

Overpriced

• Nickel and Dime

• Avoid at All Costs

Having read the reviews on UrbanSpoon.com, I was somewhat prepared – with strong emphasis upon the minimal aspect.

The following video is Read the rest of this entry »

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Black Journalist Confesses: “I’ve used the n-word.”

Posted by Warm Southern Breeze on Sunday, June 30, 2013

This Op-Ed speaks volumes.

Read on.

Confession of a black journalist: Like Paula Deen, I’ve used the n-word (Opinion from Anthony Cook)

Anthony Cook, Huntsville Times Community News Director

Anthony Cook, Huntsville Times Community News Director

By Anthony Cook | ACook@al.com
Follow on Twitter
on June 25, 2013 at 8:18 AM, updated June 25, 2013 at 12:57 PM

When I first heard about the dust-up over food mogul Paula Deen saying the n-word, my first reaction was “Um … OK.”I considered it just that – a dust-up. Big deal.But when it was reported that her extremely popular cooking show was being dropped from the Food Network, my thoughts changed to: “This is a big deal.”I’m guilty of spending the occasional Saturday morning in front of the tube with my wife, watching Paula whip up some Southern comfort food.When I heard she’d used the n-word at some point in her life, I wondered how I’d view her the next time she was on TV, concocting something you could almost taste through the screen and telling us “This is so good, y’all.”

But, apparently that’s not gonna happen. Not only has Food Network dropped her show, but Smithfield Foods has dropped her as a spokeswoman, and QVC and Walmart are considering doing the same.

This writing isn’t a defense of Paula Deen. She’s a big girl. She can take care of herself. And those businesses that are dropping association with her are just that – businesses. They have to consider the bottom line, which can be greatly affected by blows to their image. They essentially have been left with no choice.

I began to see the hypocrisy of expecting white people to adhere to a standard that I was not upholding myself.

As a black man, this writing is my attempt to point out Read the rest of this entry »

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Minnesota State Fair New Foods for 2013

Posted by Warm Southern Breeze on Wednesday, June 26, 2013

The Minnesota State Fair is just a few months away!

The MSF is the Granddaddy of ’em all. Not only is it one of the oldest state fairs – since 1859, the only years it missed were 1861, 1862, 1893, 1945 & 1946 – it’s also the most well-attended, and the land where it all occurs is quite large. In fact, it’s ginormous!

The good people in Texas claim theirs has the highest attendance, and I suppose if the Minnesota State Fair was TWO WEEKS LONG like the TSF is, it’d put the Lone Star State to shame. However, the MSF is a 12-day event, and for that time, it draws a bigger crowd than the TSF.

Minnesota State Fair - August 22 Labor Day, through September 2, 2013

Minnesota State Fair – Thursday August 22 Labor Day, through Monday September 2, 2013

Apologies to those Longhorns.

I’ve been to the MSF once – just once –  and, I’d like to go again.

Yes, I would. It’s HUGE!!

Of course, in all fairness – yes, it’s a bad pun, but hey! It works! – I’d also like to go to the Texas State Fair, as well.

I happened to see the menu for the “new” foods appearing this year at the 2013 Minnesota State Fair. It’s Read the rest of this entry »

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Avion Espresso Tequila… it’s not just for margaritas anymore!

Posted by Warm Southern Breeze on Friday, June 7, 2013

Pundits at the Wall Street Journal share a quick taste.

Here’s one line you’ll rarely – if ever – hear about tequila:

“Pour this over some Read the rest of this entry »

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