Saveur 12.04

Topics in the most recent issue of Saveur include:

Fare: Clay Chicken with Eugenia Bone
Book Review: Poet of the Appetites by Joan Reardon (M.F.K. Fisher Biography)
Book Review: Fried Chicken by John T. Edge
Book Review: Apple pie by John T. Edge
Book Review: The Tex-Mex Cookbook by Robb Walsh
Cellar: Tawny Ports
Drink: Reds from Australia's Barossa Valley
Classic: Christmas Pudding
Feature: A Southern Christmas in Upstate New York
Feature: Trader Vic's
Feature: Sweets at Genoa's Pietro Romanengo fu Stefano
Feature: Tempura at Tokyo's Ten-Ichi Restaurant

In the review for John T. Edge's new book, Fried Chicken, the writer indicates that one of her favourite anecdotes from the book features "an aggressive New-Delhi-born, Chicago-based maker of Italian-American fried chicken."

Recipes are included for things like "Lone Pine Pie," "Lady Bird Johnson's Pedernales Chili," Baked Country Ham, Cheese Crackers, Standing Rib Roast with Bordelaise Sauce, Bourbon Balls, "Crab Rangoon," "Bongo Bongo Soup," Meringate, Cotognata, Chow Chow, and Tempura.

Erik M.

Erik M. wrote:Topics in the most recent issue of Saveur include:

In the review for John T. Edge's new book, Fried Chicken, the writer indicates that one of her favourite anecdotes from the book features "an aggressive New-Delhi-born, Chicago-based maker of Italian-American fried chicken."


Erik M.

Gosh, Mr. Leff's got other's following the no mention of Chef Luciano rule. Makes me think that we should change LTH's mottor to "Where you can say Chef Luciano."

Seriously, Erik, I cannot believe you skipped the most interesting thing in the new issue of Saveur, the blog dedicated to pho:

http://www.hewnandhammered.com/pho/

Rob

I didn't want to draw atttention to Pho King, otherwise folks will know exactly where I nicked my Pho Shizzle pic.

I've been reading Pho King since day one, Rob.
Got the t-shirt, too.

Erik M.

I just want to know what "Bongo Bongo Soup" is...

Any relation to the potage de conga I mentioned the other day in the turnip thread?

Antonius

Of all the things that you could have asked about, you ask about Trader Vic's "Bongo Bongo Soup?"

The blurb that accompanies the recipe suggests the the soup was inspired by something called boula boula, or a pureed pea and turtle soup that Jackie Kennedy made popular in the '60s.

The list of ingredients includes frozen spinach, fresh oysters, clam juice, half and half, A.1. Steak Sauce, Worcestercire sauce, and heavy cream.

Be sure to let me know what time dinner is served.

Erik M.

Did you see that A-1 was an ingedient in crab rangoon too.

Vital Information wrote:Did you see that A-1 was an ingedient in crab rangoon too.

No, I didn't.

Hey, you know, over in the Friendship Chinese Thread, Seth mentioned that he likes a good crab rangoon. Now, he can make it at home.

Erik M.

Hi,

I know John T. Edge, he's been a guest speaker at Culinary Historians several times. I have autographed copies of both the Fried Chicken and the Apple Pie books. I picked them up at the Southern Foodways Conference in October. I regret to advise I have them, but I haven't read them.

I used John T's book Southern Belly when I went to Mississippi last March.

Regards,