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Southern Chow Chow
The Covid 19 virus pandemic has had some very strange influences on our lives recently. Food shortages, or the very threat of them, has lead people to revisit kitchen practices like canning and pickling. These processes allow you to put food back for later seasons, as well as prolong the life of produce in season. I have always loved pickled things, and have grown even more fond of pickled produce since falling in love with Korean foods. Kimchi, pickled radishes, cucumbers, etc. are often as important as the main dish in Korean cooking. I was thinking about Korean kimchi and realized the South has their own version of kimchi in…
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Fried Green Tomatoes
I love tomatoes in every shape and form from cherry tomatoes to big fat heirloom tomatoes – eaten raw, served on salads, and sandwiches like the classic Tomato Sandwich, and cooked in sauces. Most of these forms of tomato-goodness are simple to create at home. But one type of tomato, the Southern specialty Fried Green Tomatoes, has always intimidated me. I love them in restaurants, served as an appetizer or on a sandwich with bacon and pimento cheese. But I have never been brave enough to try them at home. Until now. Incidentally, it’s origins are not originally Southern. What?!? Yep, apparently the origins of the recipe can be traced…
