the road | the food | a new direction
We’ve encountered a style of hamburger cookery in the Midwest that we rarely see in the East. Many of these places use fresh, coarsely ground beef and smoosh it down hard on the cooktop, resulting in a thin, irregularly formed patty with crisp edges and the chaw of real beef which hasn’t been pulverized to a pulpy paste. The Kansas City chain Winstead’s makes such a burger. Continue reading
Msn.com’s getting in on the act – everyone wants to present their list of America’s best fried chickens! From #50 Hill Country Fried Chicken of New York City to #1 Gus’s World Famous Fried Chicken of Tennessee (and currently expanding nationally), they present all the usual, and worthy, suspects interspersed with a goodly number of out-of-the-box picks. Have a look!
We were saddened to hear the news earlier this week that Betty Lassard, founder of Betty’s Pies in Two Harbors, Minnesota, recently passed away. Why not remember Ms. Lassard by baking the first pie she ever baked? The Lake County News Chronicle has posted the recipe for that inaugural pie, a fresh strawberry number topped with whipped cream, and a pound of lard in the crust (lard produces the flakiest pie crusts)! The story is more than a recipe – read about Betty Lassard here.
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