tastingthehood.blogspot.com
Tasting The Hood: July 2011
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A Blog Of Local Flavor. Sunday, July 10, 2011. I started off stating that as a rule I released my fresh-water fish. There are however some exceptions. Occasionally, I am in the mood for a fish fry, and one of my favorites is crappie. Similar to sunfish but can get bigger and at certain times school up and you can catch many. The little breaded fillets can make for quite a memorable eating experience. Sunday, July 10, 2011. Subscribe to: Posts (Atom). View my complete profile. Fat of the Land.
tastingthehood.blogspot.com
Tasting The Hood: The lowly sunfish
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A Blog Of Local Flavor. Sunday, July 10, 2011. I started off stating that as a rule I released my fresh-water fish. There are however some exceptions. Occasionally, I am in the mood for a fish fry, and one of my favorites is crappie. Similar to sunfish but can get bigger and at certain times school up and you can catch many. The little breaded fillets can make for quite a memorable eating experience. Sunday, July 10, 2011. July 10, 2011 at 8:30 PM. Subscribe to: Post Comments (Atom). Fat of the Land.
tastingthehood.blogspot.com
Tasting The Hood: June 2011
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A Blog Of Local Flavor. Wednesday, June 1, 2011. The Sounds of Spring. Unfortunately for me, success was three more seasons away because I would only see two jakes(young male birds) all spring & it wouldn't be until my third year hunting that I would harvest my first gobbler. There were many plans ahead for this bird. The biggest tasks were going to be a batch. Of sausage, half being smoked and then a wild-. Turkey stock which for some reason I have not. Done before with other game birds. I am a Chef/Cat...
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Tasting The Hood: A Little Southern Comfort
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A Blog Of Local Flavor. Monday, February 21, 2011. A Little Southern Comfort. A lot of my cooking. Is dictated by a craving, something to satisfy myself or maybe to simply make a deposit. Which ever brand or method you use, this recipe will turn you into a grits lover. Serves 4-6 as an appetizer). 1 C grits with enough water as per instructions(according to brand). 1/2 lb. smoked sausage- sliced. 5-8 oz. frozen collard greens or spinach. Salt and pepper to taste. 1-2 Tbsn. butter. 1 Tbsn. olive oil.
tastingthehood.blogspot.com
Tasting The Hood: March 2011
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A Blog Of Local Flavor. Monday, March 14, 2011. A 2lb hunk of braised brisket from lunch during the week. 6 locally harvested pheasant breasts given to me by a friend who's brother-in-law had a good day in the field(yes, I wish I got them myself. but hey, they're in my fridge and I will enjoy them). A beef tongue, cooked with the brisket because I have never had or cooked one before and wanted to see what all the hype was about. After blowing off my cowboy shoot to take on the task, I came up with the pl...
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Tasting The Hood: April 2011
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A Blog Of Local Flavor. Tuesday, April 19, 2011. An emergence of spring. This definitely is a good sign. A sign of tasty things to come and that this frosty winter could surely be in the rear view. To accompany the greens, some lentil sprouts that I started last week should fit the bill. Dandelion and Lentil Sprout Saute. 2 Strips bacon - Diced. 1 Small Onion - Diced. 1-2 Garlic Cloves - Minced. 2 Medium Red-Bliss Potatoes - Diced. 2 tsp Spice Blend - Recipe Below. 1 to 1-1/2 Cups Lentil or Bean sprouts.
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Tasting The Hood: A fermentation of a different sort
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A Blog Of Local Flavor. Thursday, April 7, 2011. A fermentation of a different sort. Sauerkraut. You know, that stinky, shredded cabbage you buy in a can or bag and heat it up to serve with wieners. Now I don't have many requests for serving it at parties. I do enjoy a nice snappy frank, piled with kraut and some whole-grain mustard but I wouldn't say that I go nuts for the stuff. That is until my last batch of kimchi. Every recipe I found online, including the method used on Basic Brewing. His recipe ca...
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Tasting The Hood: Fermenting with seoul
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A Blog Of Local Flavor. Friday, March 4, 2011. A few weeks back I was in the Cherry Hill area and stopped at a Korean BBQ joint called Sammy Chons. That had some good things written about it. I wanted to try their Bulgogi steak sandwich or. Is more of a quick, Asian-marinated cabbage, carrot and daikon salad. But that suits my tastes better than the traditional spicy, soured version. I used was close to mine. Friday, March 04, 2011. Subscribe to: Post Comments (Atom). View my complete profile.
tastingthehood.blogspot.com
Tasting The Hood: An emergence of spring
http://tastingthehood.blogspot.com/2011/04/emergence-of-spring.html
A Blog Of Local Flavor. Tuesday, April 19, 2011. An emergence of spring. This definitely is a good sign. A sign of tasty things to come and that this frosty winter could surely be in the rear view. To accompany the greens, some lentil sprouts that I started last week should fit the bill. Dandelion and Lentil Sprout Saute. 2 Strips bacon - Diced. 1 Small Onion - Diced. 1-2 Garlic Cloves - Minced. 2 Medium Red-Bliss Potatoes - Diced. 2 tsp Spice Blend - Recipe Below. 1 to 1-1/2 Cups Lentil or Bean sprouts.
