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  1. historic foodie

    Tuna Zanzibar

    The true test of intelligence, it’s been said, is how much another person agrees with you. If that’s true, than Andreas Viestad is a very intelligent man. How so? I have never subscribed to the idea that the only way to cook tuna is to sear the outside and go no further. There is nothing wrong...
  2. historic foodie

    Coleslaw For The Cue

    Sorry. Duplicate posting
  3. historic foodie

    Coleslaw For The Cue

    Many years ago, when we were tourists in the Bluegrass State rather than residents, we’d stopped for lunch in a café in western Kentucky. They served a coleslaw that was not only delicious, it was made without mayonaise. I remember thinking, then, how great it would be for picnics, family...
  4. historic foodie

    Kentucky Style Cue

    Kentucky style BBQ is centered around sauces and mops made with Worcestershire and apple cider vinegar as the base. Hence, commonly called "black sauce."  Another identifier of Kentucky cue is the common use of mutton. That's because Kentucky, at one time, was the largest sheep producer in...
  5. historic foodie

    A Kentucky Conundrum

    Got a question for my fellow Kentuckians. Why is it that, when talk turns to regional cue differences, Kentucky---which has a unique style of its own---is hardly ever mentioned? We hear about eastern NC and its vinegar sauce, and South Carolina’s mustard. There’s Memphis style; and Kansas City...
  6. historic foodie

    Hey, Y'all

    I just joined SMF, and was wondering if this group is at all active? I only see one post, which may or may not mean anything. I'm in Madison Cty., at the head of Posey Ridge, where I live on 13 acres which we've intentionally let grow wild. Anyway, it would be nice to share info and interests...
  7. historic foodie

    Chicken Street Kebabs

     One of my favorite cookbooks is Jeffrey Alford and Naomi Duguid‘s Flatbreads & Flavors. For starters, I’m a flatbread freak, and was so long before the current fad for them,   and this is the only book I know devoted to flatbreads from all over the world. In addition, while wandering the world...
  8. historic foodie

    George River Salmon

    I’ve posted this on other sites, but it’s such a good intro to grilled fish that it’s worth repeating. Atlantic salmon guides, on Canada’s George River, would prepare this dish streamside in the old days, when the rules for harvesting fish were different. I still works wonderfully on a wood...
  9. historic foodie

    Hey! From The Bluegrass

    I'm Brook. Been lurking awhile, and this looks like may kind of site. Friend Wife and I are living historians, specializing in 18th century foodways. As such, we have a passion for all types of live-fire cooking. We have actually written and published two cookbooks about colonial era foodways...
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