Category: Terroir

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Smoking Pork Belly, Making Black Truffle Butter, Drinking Some More Woodford Reserve And Talking To The Dead, While I Listen To Barbara Dane And Uncle Tupelo. (Part 3)

The day begins with bourbon.  Well, actually the day began with the removal of the pork belly from its brine, lighting of hickory wood, and now since my only duty today calls for a careful watching of the smoker, I feel morally sound in tipping a glass . . . or two.  Three pounds of … Continue reading Smoking Pork Belly, Making Black Truffle Butter, Drinking Some More Woodford Reserve And Talking To The Dead, While I Listen To Barbara Dane And Uncle Tupelo. (Part 3)

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The Appalachian Book Of The Dead, Woodford Reserve, And How To Smoke A Pork Belly On Your Son’s Birthday (Part 1).

The “Weighing of the Heart” in The Egyptian Book of the Dead offers a moment we may live any day or minute on earth, and one we may believe judges all our actions and thoughts after we die.  This particular Book of the Dead presents Ani, a royal scribe, descending to the underworld–a descent which transforms … Continue reading The Appalachian Book Of The Dead, Woodford Reserve, And How To Smoke A Pork Belly On Your Son’s Birthday (Part 1).

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A Rose For Emily, Buffalo Trace Bourbon, And A Lowcountry Seafood Boil

On March 25 at the Houston Country Club, I’ll sit at a white-cloth table, dine on a salad, a fowl perhaps, and some sort of pie, while drinking a few glasses of wine.  This is the annual Great Conversation hosted by the august Honors College at the University of Houston–where I work.  Along the way, … Continue reading A Rose For Emily, Buffalo Trace Bourbon, And A Lowcountry Seafood Boil

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Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.

Greenling has delivered okra!  Harold McGee in On Food and Cooking tells us that “Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family and a relative of roselle and cotton.  It originated in either southwest Asia or eastern Africa, and came to the southern United States with the slave … Continue reading Why A Food Blog? Roux And A Symposium . . . Or How I Dance, Talk, And Brown Butter At The Same Time.

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Terroir Battle? You Know What Side I’m On!

So, apparently there is a terroir battle between those who smell each soil particle in a glass and those who only smell alcohol and cry “Pour on!”  I’m posting Dwight Furrow’s review of the situation, along with Compound Interest’s blog on the aroma of the sea–something particular dear to my heart when I curl up … Continue reading Terroir Battle? You Know What Side I’m On!