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    I recently visited Hollywood, S.C. on the occasion of exchanging a great big honker of a chain saw for a smaller and - I am told – way more dangerous edition. While there, I stopped in at the local Piggly Wiggly. The building is new but the contents are decidedly rural southren. What with my ongoing veneration of St. Pig I bought a tube of Pig’s Pride Mild Pork Sausage and one of Hot. [I really could have spared myself the expense as the freezer of the house I am s...

A SUPER Feast for a New England Patriot (1775)...

Breakfast/Brunch

Get up early, there are chores to be done. Great way to keep the mind off the big event coming later in the day. If you're a farmer or living in the outposts, porridge and cider or beer were slowly cooking over the embers of the hearth fire. Grab some and go. Delish! If you're a city dweller, grab a mug of something alcoholic, throw down some cornmeal mush and molasses, and wash it down with more cider or beer. Just the thing to ge...


No-personal-image

On a hot summer’s afternoon at an outdoor flea-market, I ran across a cardboard box brimming with dust-covered cooking pamphlets. The dealer was preparing to leave when I started to rummage through the box. I asked for the price. With sweat dripping down his face, the proprietor replied a buck apiece. I slowly started to examine them. When almost everything else was packed away, the dealer proposed fifty bucks for the entire box. "What a deal," he proclaimed without exuberance. W...


Photo_19_thumb

    It is possible–No! It is likely–that I will revisit and rewrite this article/recipe more than a couple of times.

    Pulled pork is an easy thing to do. It’s also an easy thing to mess up by trying to make more of it than it is. Simple is really the best way to go, and there are a number of different but SIMPLE ways to come at a good pulled pork sandwich. My favorite is made by Bobo Lee at Bobo’s Po’ Pig on Highway 174, on the way to Edisto Beach, Sout...


When: Tuesday, March 4, 2008, 7 pm

Where:  Bison County, 275 Moody Street, Waltham, MA (781) 642-9720



It was a warm and rainy primary Tuesday, as the Porkers gathered for the very first time to meat and greet. It started off a bit rocky as Bison County had lost the group's reservation. But luckily, it was a night when most people would be happier sitting by a fire or watching the primary returns from Texas, and the cheerful waitstaff found a giant room at the rear of the restaurant where the...


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I wonder sometimes why England has such a bad reputation for food. I’ve been going to England for decades, and I’ve only had one or two mediocre meals, and most of the time I’ve eaten splendidly. Sure, nowadays everyone points to the handful of famous venues that are popping up on “best restaurant lists.” Or people will say, “It’s because of the great ethnic eateries.” Yeah, England has those—big time. When I lived in England as a student, I ...

Cookies_thumb
Food photography is not something that I know much about, though I enjoy taking pictures.  I lurk on a blog called the Digital Photography School and they recently mentioned some pointers to tricks that food photographers use.

Some of them are kind of creepy but fun.

Here are some links:


Philz_thumb

This week's (October 29, 2007) New Yorker magazine has an article entitled "Food of the Gods" by foodie Bill Buford about artisanal chocolates. A slide show of pictures from the article is here. Yesterday, on the NPR program On Point with Tom Ashbrook, Mr. Buford was interviewed and the world of artisanal chocolates was laid open for all to break apart and taste (at least on the radio).

For those who do not already know, artisanal chocolates are the kinds of dark chocolates that contain as much c...


Philz_thumb

I was introduced to scrapple by my wife Disty when we first met in 1970. She was raised in Philadelphia, and her father, a member of the Fish House, a prestigious men's cooking club, was particularly partial to and accomplished at cooking and eating scrapple. Disty grew up with this breakfast meat, which her father, Stan, used to say "was made from the sweepings off the pig butcher's floor." Sounds very unappetizing, but for those of us who enjoy breakfast meats, there is not...


Mayor2_thumb

Foodsville's modern and comfortable Electronic Area Transit system (EAT) is at your service. EAT was established to make it easy for a resident to navigate through the various districts and neighborhoods of Foodsville. Each area of Foodsville relates to a different food interest, and by navigating through EAT, a user can travel to a specific destination or explore the bounty of our food community.

 

To see the EAT map click here or, on the wooden sign post on the left, find the picture of the Foo...


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Featured Article

EVENT: Porkers of Foodsville Meat-Up
by Foodsville TImes Staff

When: Tuesday, March 4, 2008, 7 pm

Where:  Bison County, 275 Moody Street, Waltham, MA (781) 642-9720



It was a warm and rainy primary Tuesday, as the Porkers gathered for the very first time to meat an...


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