Shuck It. Here’s to the Weekend.

morgangster:

A little while ago NPR did a story on the dangers Southern Food called Fried Chicken and Sweet Tea: Recipe for a Stroke. They featured a picture of chicken and waffles, and like the good southerners we are, all hell broke loose at the accusation. Not the claim that we live in “the stroke belt” or that most of our southern dishes can be categorized as “stroke-inducing”… but on calling Chicken and Waffles a southern dish. 

In a follow-up/apology article, NPR discussed the outcries of Not Our Dish! towards C&W from most southerners: 

Fried Chicken And Waffles: The Dish The South Denied As Its Own?

In one of my proudest journalistic moments to date… my comment made it to the top of the list. Though, I must say I’m a little peeved no-one acknowledged my awesome Gladys Knight joke. C’mon. How many times does one get the chance to make a Midnight Train to Georgia pun in their life?

What do ya’ll think about chicken and waffles? Like them? Southern? To claim or not claim?

Boiled Peanuts: Southern Roadside Treasures

(via magnoliamerryweather)

bacon in bacon. #gooddesign

(via lifeofhunt)

Candied Bacon

Ingredients:

For 4

8 strips thin cut bacon (hickory smoked bacon was a wonderful maple flavor already within it)
1 cup golden brown sugar
½ teaspoon cayenne pepper

Directions:

Turn the oven on to 350 F. Meanwhile, blend the sugar and pepper together in a bowl. Taste it. If it’s too spicy, add more sugar, not spicy enough, add more cayenne. However, the spice does become a little more pronounced after being cooked, so be aware of that. Lay the bacon on a cooling rack placed over a baking pan lined with aluminum foil (these means minimal clean up!). Cover each slice of bacon with the brown sugar mixture. It should be an even layer, thick enough so that you cannot see the bacon through it (about 1/8 or ¼ of an inch). Place the bacon in the oven for about 10 minutes, or until the sugar is completely browned, and the bacon has curls at the edges and appears mostly cooked. Remove the bacon from the oven and flip. Cover the bacon with the rest of the brown sugar mixture, and pop back in the oven for another 4-6 minutes, or until the bacon appears fully cooked, like crunchy, but not burnt. If the bacon seems underdone, just leave in the oven for a minute or two more.

Let the bacon cool on the rack for at least 15 minutes to let the sugar harden a bit before you start cutting the pieces. I find it’s easiest to use a pair of kitchen scissors and cut the pieces over the serving bowl. Serve it up with the libation of your choice and enjoy!

{ via: the Kitchy Kitchen }

Want some tips on how to make perfect fried chicken? Garden & Gun Magazine and chef Ashley Christensen have you covered.

BEEF CHART

(via randomitus)

Coast Bar & Grill - 39 John St | Love this place.

(via fycharleston)

A must read for any fan of pizza or Atlanta.

The Apostle of Pizza | Atlanta Magazine
by Charles Bethea

cast iron bacon

(via prettygirlfromkannapolis)

chef tips

(via meatatarian)

Guess what GA jewel is back in season?

Rico’s World Kitchen: Metro Atlanta’s Best Kept Secret

“For the past two years, Rico’s World Kitchen in downtown historic Buford, GA has been my best-kept secret. Despite my best efforts, I couldn’t keep it hidden for too long. Chef and owner, Rico Cunnington, has been turning heads and turned this once four table restaurant into a shining light in the Buford and Metro Atlanta communities…”

Read the full review on The Trot Line.

a match made in heaven.

(via gthegentleman)