All posts tagged: Pickles

Make mine Deep Fried… with a side of deep fried

Everyone in the world makes fun of people from the South. It hasn’t helped much that every.. single.. food program wants to do a segment on what us silly Southerners are deep frying this time. It’s hurtful. Why not talk about any number of the world-class chefs that operate out of the South, or that we do killer oyster roasts, or that our pecan pies and banana pudding can make you lose your religion… No. They want to talk about chicken frying things that really shouldn’t be fried – be it steak, Snickers Bars, those nuclear fallout surviving cream-filled cakes, or dill pickles. I really came late to the fried pickle party. Although they’ve been around in the South since the mid 60’s, it was something I just never encountered. That is, until 1989 when I spent 2 weeks at a conference in Memphis, TN. I had my pickle induction at B.B. King’s on Beale Street. Super sour, salty, greasy-fried dill pickle chips…. people were scarfing them up like popcorn. So I figured… when in Rome… I have …

The Sandwich Diaries ~ the Meatloaf Sandwich

There’s one important thing to have when making a great meatloaf sandwich Good meatloaf…. and white bread Okay, two things meatloaf, white bread… and mayo bollocks! … three things and pickle chips Dammit! Meatloaf, in a sense, has been around since the Romans. Although with ingredients like finely chopped lamb, pine nuts, rosemary and cream, you ended up with something more “pate-like” than what we call our beloved food of the masses. It wasn’t until WWII that meatloaf truly became part of the working class American diet. Looking to help families stretch their meat rations, numerous government agencies and appliance manufacturers started a campaign to show housewives how to extend meager protein rations to feed a large family. They championed adding stale bread, leftover biscuits, potatoes and rice into minced meat, adding a healthy dose of ketchup and seasonings, and baking it off “roast-style” to create a meat dish that would be fit to grace any Sunday Dinner table. It caught on. And while they were satisfying and filling, they did something much more important. They created leftovers. Leftovers that …

A Fine Pickle you’ve gotten us into…

As I’ve said, I keep boiled eggs around for, well… just because… But not all the eggs are plain, run of the stock eggs. Sometimes I like a little color… A little Zing! For those times, I drag out the mondo mason jars and whip up a passel of pickled eggs. Meh…don’t turn your nose up. Pickled eggs work wonders for dressing up a cold cut platter. They go famously with poached fish; amazingly with cold chicken; just perfect with a beer… and some pretzels… and the TV. Keep in mind, though – these aren’t standard pickles, nor are they shelf stable. You will have to keep them refrigerated, and try to consume them within a couple of weeks. So bear that in mind when you’re making them… 16 pickled eggs is a lot of eggs to eat in a short period of time. Invite some people over to help you finish them off… eggs used – 36 Yellow Eggs Makes 16 Ingredients 2 16oz Containers of Pickled Banana Peppers – with the juice 2 …