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Tuesday, November 20, 2007
Why do you need white bread in corn bread dressing?
The Atlanta Journal-Constitution
No, this isn’t a trick question. I really don’t know.
Some corn bread dressing recipes call just for crumbled dry corn bread, which you moisten with stock, butter and eggs (which raises the question, why are you drying it out — just to add fat to it?) before baking. But I digress.
Other recipes call for anywhere from one to six slices of stale white sandwich bread or six biscuits. Do you use white bread or biscuits in your corn bread dressing? What difference does it make in the texture?
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Pecans: Buy a bag or shell them yourself?
The Atlanta Journal-Constitution
In this week’s main article on pecan pie, writer Virginia Willis reminisces about gathering pecans in her grandparents’ yard. She stresses that one of the secrets to a great pecan pie is the freshness of the key ingredient. Using preshelled pecans is obviously a big time-saver, but have you ever made the extra effort to cook with freshly shelled pecans? Could you tell a distinct taste difference? What did you make? And, finally, do you pronounce it “PEE-can,” “PEE-kahn” or “pee-KAHN”? We’d like to know.
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Leaving the Leftovers Behind
The Atlanta Journal-Constitution
Sure, everyone wants that day-after turkey sandwich piled high with cranberry sauce, lettuce and mayo. But after day two of granny’s Jello salad, we’re all ready for a change.
To stop talking turkey I like to hit the food court at Plaza Fiesta and feast on a $2 taco de carne asada and finish things off with a caramel churro or head for L’Thai on Lawrenceville Highway for some larb.
Where do you head to leave your leftovers behind?
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