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Regional BBQ styles explained

Regional BBQ styles explained

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Growing raisins dangerous work

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In praise of Schmaltz

In praise of Schmaltz

Alana Newhouse reached into her freezer and grabbed an icy hunk of frozen chicken fat and skin. She shaved off about two cups, letting it fall into a greased pan. "It's supposed to cook slow and low for a long time," she explained.  This is a story about schmaltz, in both senses of the word. It is a story about rendered chicken fat — a golden dream, a masterpiece of umami — and it is also a story about two Jewish women who were complete strangers, but got together to render said chicken fat.

As reported on the GRUB STREET website with recipe - COOK MORE

Last modified onFriday, 26 April 2019 05:08
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