They are essentially Brookies, which are often made as individual circular cookies. This recipe streamlines that because you bake everything in one pan. Which, of course means you get to enjoy them even sooner.
Have you ever smoked a prime rib low and slow?This recipe will have you itching to try your hand at it.
Rodney Scott has felt the blistering heat at the heart of a raging fire.
Both in front of the barbecue pit and in life.
In his new cookbook-memoir, “Rodney Scott’s World of BBQ: Every Day Is a Good Day” (Clarkson Potter), of which I received a review copy, this legendary pitmaster lays bare both his rise to success and the subsequent yawning chasm in his relationship with his father.
It’s a book that offers lessons in cooking, of course, but also in fortitude and perseverance.
What’s more, despite the legion of barbecue and grilling books that have flooded the market over the years, it’s also astonishingly billed as the first cookbook written by a black pitmaster.
About time.
James Beard Award winning Scott, chef and co-owner of the legendary barbecue mecca, Rodney Scott’s BBQ in Charleston, S.C.; Birmingham, AL; and Atlanta, GA, wrote the book with Lolis Eric Elie, a writer and filmmaker, and one of the founders of the Southern Foodways Alliance.
Scott has led a hard-scrabble life, in which his family eked out a living growing soybeans, corn and tobacco on their farm in Hemingway, SC (population 400). It was at the family-owned store that Scott’s father got the idea to sell barbecue. He took charge of the pig while his wife made the sauce.
As his parents’ only child, Scott grew up helping on the farm and at Scott’s Bar-B-Q from a young age. In fact, he cooked his first hog at age 11, stoking the coals every 15 minutes in the wee hours by himself.
When Scott grew older and branched out on his own in Charleston, winning widespread acclaim in the process, he butted heads with his dad. Unfortunately to this day, their relationship remains strained.
You can cherish this book simply for the inspiring story of a man who worked his way up from nothing to the very top of the barbecue pinnacle. Or you can also relish in cooking from it.
An indispensable new condiment you’ll want to put on most everything.
Chili crisp may be all the rage now as the “It’ condiment, but a worthy competitor has stepped up to challenge: Lazy Susan Umami Crunch.
This new Chinese condiment is from Lazy Susan, the takeout- and delivery-only Chinese restaurant that opened earlier this year in San Francisco by Salt Partners, the restaurant group behind the (Dominique) Crenn Dining Group, and Humphry Slocumbe.
While chili crisp is a mix of Sichuan peppercorns and chili flakes floating in a generous pool of oil that carries a kick of spiciness, Umami Crunch is not about heat at all but an explosion of savoriness. That’s what I found when I received a sample recently to try.
Umami Crunch is made with rice bran oil, but just barely enough to hold all the minced ingredients together. As a result, when you study a jar, you will immediately see the mix of diced pieces of garlic and fermented black beans visible that gets bloomed in the oil and seasoned with shiitake mushroom powder.
Yes, this special loose leaf tea, which commemorates this cosmic occurrence, is only available when there is a Blue Moon.
It’s a rather magical blend that brews up blue in color. But stir in a little lemon juice to increase the pH, and it will turn vivid violet-purple in a flash. How fun is that?
The herbal tea gets its blue hue from Butterfly Pea flowers. The longer the tea steeps, the deeper the color, too, as you can see from the sample I tried.
For one thing, it’s a massive 18-inches in diameter and 1-inch thick all around.
It’s also Milan-style, meaning that it’s airy, soft, fluffy, and more like focaccia.
Milan-native Dario Presezzi, founder and CEO of Redwood City’s Biotechforce Corp., put his entrepreneurial skills to use in a different way this summer when he opened this ghost kitchen inside of Palo Alto’s Vina Enoteca.
That means it’s pick-up and delivery only. And if you pick it up yourself, just note that you do so at a side door just to the left of Vina Enoteca’s main entrance.
By the time you get the pizza home, the cheese may have congealed just a bit, so you can rewarm it in the oven or zap it in the microwave for the briefest of seconds.
The whole pie.
The pizza comes either in a box of two slices ($9.90 to $11.90, depending on the toppings) or as a full pizza (12 slices that will serve 6, starting at $54.90). Because the crust is thick, two slices will definitely fill you up comfortably, too.
There are five vegetarian pizzas to choose from, and four meat ones. The beauty of the whole pizza is that you can choose up to six flavors on one pie, which is what I went with.
