Pigs in America

What does this have to do with baking? Almost nothing! But it’s an interesting subject, and who’s the one that’s doing the writing here? Ever ask yourself where pigs come from? I mean…historically? And why are they so popular in the South? It all goes back to Spanish explorer and so-called “Father of the American […]

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Flashback

I think the thing I like so much about last week’s cornbread recipe is that it’s a kind of microcosm of Old Southern eating. It’s a Southern food greatest hits list, really: corn meal, fresh corn, buttermilk and of course pork. It’s easy to image Southern poor folk or soldiers cooking up something very much […]

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Fat Pill

Notice anything unusual about this week’s quiche recipe? About the filling I mean? Go ahead, have a look, I’ll wait. Dum-tee-dum… No? No guesses? Then I’ll just spill it: it doesn’t have any cheese. And that’s odd, because every modern quiche recipe is full of cheese. But then those are modern recipes. The original quiches […]

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More travelling…

Heading out to Chicago and then to Madison, Wisconsin on another short business trip. I’ll try to post when and where I can. Get after that corn bread while I’m gone! You won’t regret it, I promise you.

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So what is a Moravian, anyway?

The word Moravian can simply refer to someone from Moravia, now a small province of the Czech Republic on the border with Poland. More often, though, it refers to members of a Protestant Christian religious sect that arose in that part of the world in the 1400’s. The Moravians’ disputes with the Roman church predated […]

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So what is a hermit anyway?

Oh you never would believe where those hermit cookies come from… They’re made mostly by New Englanders these days. That is, the people of Vermont, Connecticut, Massachusetts, Maine…New Hampshire, and, oh…come on now…uh…Rhode Island! That’s it. As a flatlander, I always had trouble with those little states on grade school geography tests. Things clearly aren’t […]

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Sick of corn?

How could I be? But then I should probably talk about cookies at least a little. The funny thing is, a lot of what I’ve been saying about corn cakes also applies to cookies…except of course the part about Europeans not caring for them. As anyone who’s been to Europe can attest, there’s nothing that […]

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Nokechick Blues

So what is it specifically that kept Indian corn cakes from rising? In a word: gluten. Corn meal simply hasn’t got any. As you may recall from previous posts on the subject, gluten is a substance that’s unique to wheat. It’s made up two proteins, gliadin and glutenin, which all by themselves are some of […]

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