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Welcome to the table. Thursday, November 13, 2008. Artisan Pickles: An Indiana Heritage Company. Max Troyer lifts the top of a large bin and the sweet aroma of oranges and sugar mixed with vinegar wafts through the air. Peeking inside, I see cucumbers bobbing along the surface of a brine that is dotted with slivers of orange strips and pickling spices. To me it sounds like one of those new trendy food items. It wasn’t the first time I was wrong. 1914 was the start of the pickle business for Ralph Sechler...

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Welcome to the table | indianafoodways.blogspot.com Reviews
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Welcome to the table. Thursday, November 13, 2008. Artisan Pickles: An Indiana Heritage Company. Max Troyer lifts the top of a large bin and the sweet aroma of oranges and sugar mixed with vinegar wafts through the air. Peeking inside, I see cucumbers bobbing along the surface of a brine that is dotted with slivers of orange strips and pickling spices. To me it sounds like one of those new trendy food items. It wasn’t the first time I was wrong. 1914 was the start of the pickle business for Ralph Sechler...
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2 indiana foodways alliance
3 madison regatta
4 july 4th weekend
5 madison ribberfest
6 jane ammeson
7 1/2 c bourbon
8 1 tb salt
9 8 garlic cloves
10 ragu bolognese
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posted by,indiana foodways alliance,madison regatta,july 4th weekend,madison ribberfest,jane ammeson,1/2 c bourbon,1 tb salt,8 garlic cloves,ragu bolognese,our menu,d'anjou pear salad,the recipes,cayenne pepper,paprika,popovers,1 cup milk,1 cup flour
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Welcome to the table | indianafoodways.blogspot.com Reviews

https://indianafoodways.blogspot.com

Welcome to the table. Thursday, November 13, 2008. Artisan Pickles: An Indiana Heritage Company. Max Troyer lifts the top of a large bin and the sweet aroma of oranges and sugar mixed with vinegar wafts through the air. Peeking inside, I see cucumbers bobbing along the surface of a brine that is dotted with slivers of orange strips and pickling spices. To me it sounds like one of those new trendy food items. It wasn’t the first time I was wrong. 1914 was the start of the pickle business for Ralph Sechler...

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1

Welcome to the table: March 2008

http://indianafoodways.blogspot.com/2008_03_01_archive.html

Welcome to the table. Saturday, March 29, 2008. Madison's Old and New Charms. Whenever I visit Madison, which is never as often as I would like, I start off by buying a latte at one of the charming shops downtown and then ambling through this historic river port. No matter how many times I’ve been here, I always find something new – or something old that I’ve never seen before. 8220;They just shut the doors, leaving all the original equipment in the factory,” Staicer says noting that there was very...

2

Welcome to the table: January 2008

http://indianafoodways.blogspot.com/2008_01_01_archive.html

Welcome to the table. Wednesday, January 2, 2008. Dinner for a New Year. Greetings from the Hoosier Table. A Dinner for a New Year 2008. Boneless Roast Leg of Lamb. Potatoes Roasted in Cream. Popovers with lamb/beef au jus. D'Arenberg's 2004 The Football Shiraz. Crème de Menthe Parfaits. Roast Leg of Lamb. 3- 4 lb. boneless leg of lamb. 1 large clove garlic, peeled and slivered. 2 tsp light olive oil. 189; tsp tamari or soy sauce. 1 small onion sliced thickly. 1 stalk celery or 1 carrot, halved. Place po...

3

Welcome to the table: November 2007

http://indianafoodways.blogspot.com/2007_11_01_archive.html

Welcome to the table. Tuesday, November 20, 2007. For Good Seafood Try Northeast Indiana. I visited the Oyster Bar in Fort Wayne last Friday (Nov. 9), and now every time I think of the dishes I sampled there, I want to move to Fort Wayne so I can eat there once a week. I have been visiting restaurants all over Indiana for almost a year now, and I have learned a lot about the different regions that I never would have guessed. I have learned that if you want good seafood, go to the Northeast area of Indiana.

4

Welcome to the table: November 2008

http://indianafoodways.blogspot.com/2008_11_01_archive.html

Welcome to the table. Thursday, November 13, 2008. Artisan Pickles: An Indiana Heritage Company. Max Troyer lifts the top of a large bin and the sweet aroma of oranges and sugar mixed with vinegar wafts through the air. Peeking inside, I see cucumbers bobbing along the surface of a brine that is dotted with slivers of orange strips and pickling spices. To me it sounds like one of those new trendy food items. It wasn’t the first time I was wrong. 1914 was the start of the pickle business for Ralph Sechler...

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Welcome to the table

Welcome to the table. Thursday, November 13, 2008. Artisan Pickles: An Indiana Heritage Company. Max Troyer lifts the top of a large bin and the sweet aroma of oranges and sugar mixed with vinegar wafts through the air. Peeking inside, I see cucumbers bobbing along the surface of a brine that is dotted with slivers of orange strips and pickling spices. To me it sounds like one of those new trendy food items. It wasn’t the first time I was wrong. 1914 was the start of the pickle business for Ralph Sechler...

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