Cool Stuff – Food Heroes

14 Dove Puttach

Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat. And before you keep reading, here are my other dove recipes for you to bookmark try: How to Clean a Dove on Video! […]

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Ain’t That a Peach

Meet Farmer Al. That is his full name. Like Madonna, or Bono. In most parts, all you have to do is say Farmer Al and people know who you are talking about. That’s because… …he grows these: Word on the street is that they are the best in the country, and all organic too. When no one thought it could be done, he did it — organic peaches. And they have […]

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How to Make Chocolates

One evening, not long ago, I went to visit Charles and his chocolate factory. It does exist! Except it doesn’t have green elves running around and misbehaved children drowning in vats of chocolate. This is a much more classy place, (and it doesn’t give me nightmares). And Charles taught me how to make chocolates! Chuck taught me how to make a bourbon pecan tart as well as these bourbon truffles. My first […]

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The Pie Whisperer

I recently listened to the cadence of five pies consecutively – my ear against the heavy thwump of throbbing apple, the crackling of a blueberry, the bubbling of two flawless blackberry confections, and the soft gurgle of perfectly sweetened huckleberry. It was a morning of passionate pie baking interrupted only by a blackberry picking interlude. Kate McDermott, (www.artofthepie.com), a pianist by trade, gave me an elegant lesson on pie making. […]

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The Hog Smoker

In 1973 Alan Benton, (the hog smoker) realized he’d made the wrong career choice as a college guidance counselor. He heard that his neighbor was selling his ham curing business, so he sat with him under a maple tree to see if he could take it over. Today he produces the best ham and bacon in the United States, an intoxicating combination of pork, salt, smoke, brown sugar, and time. […]

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The Salami Maker from Bielle

The Salami Maker from Bielle, Ugo Buzzio, came to New York City in 1930 from Piedmont, Italy with a knack for sausage making. His corner deli on 8th Avenue in New York City looks just like any other until you look a little closer and notice the men in white coats bustling in the back. The shop works in small batches, crafting products out of pure-bred heritage pork, tying by […]

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The Clotted Butter Lady

Barbara Lake (the clotted butter lady) lives on a modest farm in Launceston, Cornwall with her mother in the 300-year-old house in which she was born. She keeps eleven cows, half Jerseys and half Guernseys, that produce milk with an exceptionally high fat content. A one-woman show, Lake milks her herd morning and evening, separates the cream from the milk and produces a warm yellow clotted cream, all from the […]

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