Sunday, July 28, 2013
A couple of years ago, home made popsicles popped up on the foodie radar. The recipes I ran across were a far cry from the frozen Kool-Aid pops we made when I was a kid. Instead, a wide range of fruit, flavorings, and liquids were used to create frozen treats in all colors of the rainbow and with a variety of flavors and textures. The game was on in the SingleGrrl Kitchen.
Saturday, July 6, 2013
- Spicy grits (or any spicy starch) served with a spicy main dish.
The grits with shrimp and grits can be plain or enriched with cream, butter, cheese, but please ... Take a lesson from the hot chicken restaurants who serve plain white bread with the incendiary bird: The starch should be a soothing counterpoint to the spicy shrimp. Same with grits served with barbecue. Ditto cornbread, cole slaw, mac and cheese, etc. Leave out the peppers and give the diner's taste buds a break.
- People who refer to themselves in the third person as a "chowhound" (or worse, "hound") on the Chowhound forums.
It's not cute. Stop it.
- Referring to barbecue as " 'cue."
Or spelling it "barbeque" as I saw recently in a online ad for WalMart.
- Use of commodity tomatoes between June 15 and September 15.
You may not be a "farm to table" restaurant, but there's no excuse for not calling up Howell Farms and getting some real tomatoes during tomato season.
- Pies where the crust has not been pre-baked.
Pour a wet mixture into a raw crust and the end product will have a gummy, limp crust. If pie is the new cupcake, then bakers are going to have to get used to blind baking crusts. (Note: Lisa Donovan of Husk Nashville is exempt from this rule.)