Since I sometimes get requests for this pie recipe, I thought I would publish it for the world here. This is a selection from a guidebook in progress called “Central Texas Urban Foraging” which I’ve been writing with Kim Hill of KimCovers512.com. Of all the pies we’ve made, this one has the most enthusiastic fan
Category: Food Frakker
I am currently in a project with my colleague Kim Hill, writing a book about foraging for wild foods in an urban environment. As an aside, I included the recipe for “That Creamy Green Sauce”, and as a public service, I’m excerpting that recipe here. Because you have lived too long without being empowered to
Rooster Ale Recipe — Homebrew with chicken
Way back in the day, when I first started doing homebrew, I made a batch of “Cock Ale.” This was a recipe I found in the back of an ancient and dog-eared public library book on homebrewing, which purported to be a traditional beer made with a boiled chicken. The theory being that the protein
The great thing about tamales is that they’re the gift that keeps on giving. With a couple of dollars worth of low-grade pork, and pennies worth of spices, cornmeal and corn husks, you can make a pile of tamales which will keep in the freezer forever. The trick to making a really good tamale, is
It had been a little while since I had visited the lunch counter at the back of the convenience store on Cedar Avenue and 14th Street. The ownership had changed, so they now offered more soul food and barbecue than they had before, but they still had gizzards. The proprietress fried me up a
About mid-summer here in Austin, the prickly pear get ripe. They bloat purple in the punishing sun, sprouting with tantalizing juiciness from the middle of daunting thickets of thorns. I pass by a lot of these prickly pear groves on my daily bike commute, the nopalito cactus flourishes in the poor soil and neglect of
I haven’t stopped exploring the menus of the fruit cup stands down on Riverside. One of the standard options on the non-fruit side of their menus is chicharrones preparados. Reading the name, I initially thought that this food would be a pile of fried pork skins topped with beans, cream, and other delicious garnishes. But
There I was at the Fiesta Mexican food market, standing at the meat counter and I thought, “There’s really nothing keeping me from buying a pound of pig skin.” The pig skin was cut into perfect pink squares. There was some dimpling, apparently from someone having hit it with a tenderizing hammer at some point.
The last time I was in the Twin Cities, my grandparents took me out to eat at the Country Kitchen. If there is any all-you-can eat buffet that stands head and shoulders above the others, it would be Country Kitchen. I feel that the selections don’t have the sad fried-intensiveness of the buffets below the
Sometimes you have a serious sweet tooth late at night and you go to the freezer to find the makings of whatever dessert had previously been too much of a hassle for you to bother with previously. My freezer just happened to have some frozen banana-slash-rice-pudding with a secret core of red beans and wrapped