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Tuesday, October 16, 2007
Where has all the pan-fried chicken gone?
The Atlanta Journal-Constitution
Fewer and fewer restaurants are skillet-frying chicken these days, which makes us wonder: Is a piece of Southern culture in danger of being lost? Is deep-fried chicken as good or better than pan-fried, or is it a whole other bird?
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There’s Beer Joints and Then There are Pubs
The Atlanta Journal-Constitution
Fado Irish Pub is closing its doors this Saturday, October 20. Those of you who imbibe there frequently need not fret: you can get your craic (i.e. fun) on when the new location opens as part of the new Streets of Buckhead mixed-use community — a 500,000 square foot area bordered by Pharr and Peachtree Roads as well as East Paces Ferry and North Fulton Ave (just a block or so from the current location). The new pub will open in January 2008. Where’s your favorite pub? And I’m not talking beer, here. I’m talking pub — a place to eat, drink and be merry. Catch a game. Hang out and bitch. Mine? George’s in Virginia Highland.
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Can’t peel an apple? There’s a cookbook for you
The Atlanta Journal-Constitution
I wrote a story in today’s paper about three new basic cookbooks. One, “Anyone Can Cook,” is truly basic, starting with instructions on all sorts of cooking skills, like how to toss a salad, how to peel an apple, and how to store and shop for food.
Another, Alice Waters’ “The Art of Simple Food,” offers stripped-down recipes, too, for standards like beef stew and salad vinaigrette.
The third, Jamie Oliver’s “Cook With Jamie: My Guide to Making You a Better Cook,” assumes you know a little more. He assures that cooking isn’t hard or elitist, but after spending a couple of hours last night putting together a butternut squash risotto with fried sage leaves, crumbled amaretti cookies, 9 ounces of vermouth, two kinds of cheese, butter, a crushed cinnamon stick and a crushed red pepper, plus almost a pound and a half of expensive carnaroli rice, then stirring same for almost an hour, I felt like I’d had my workout for the day. It didn’t feel easy. It did smack, somewhat, of elitism. It wasn’t what I’d call basic.
So — how much does a cookbook need to spell out for you? Does anybody truly not know that fresh carrots are found in the produce section?
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