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Cast Iron Skillet Cornbread When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk a much-loved Southern tradition. Here is her recipe. Makes 6 to 8 servings 1/4 cup melted bacon fat, divided 2 cups cornmeal 2 eggs, room temperature, slightly beaten 2 cups buttermilk, room temperature, plus more if necessary Place 1 tablespoon of the bacon fat in an 8-inch cast iron skillet and set in the oven while it heats to 425 degrees F. ....
Cookware to Cherish: An Ode to Cast Iron Unlike many other cooking tools in the kitchen, cast iron is part of the family. It tells a story, and especially in the South, it’s one that may go back generations. “I feel like I’m cooking with history when I cook with cast iron,” said North Carolina native Elizabeth Karmel. “It brings back memories of my grandmother and mother cooking some of my favorite foods. “As a Southern cook, I have to say that Southern food is frequently cooked to conjure up memories of people, holidays, and traditions past. And because so many of our ancestors used cast iron to cook with, that makes it an important part of recreating family culinary rituals and traditions.” ....
February 16, 2021 BY ADDIE BROYLES | TRIBUNE NEWS SERVICE To fully understand the complexity of Blackness, a good place to start is food, Marcus Samuelsson says. “The Rise,” by Marcus Samuelsson. (Voracious/TNS) The Ethiopian-born, Sweden-raised, Harlem-based chef has teamed up with co-writer Osayi Endolyn and a pair of recipe developers, Yewande Komolafe and Tamie Cook, to publish “The Rise: Black Cooks and the Soul of American Food.” The book profiles dozens of culinary professionals who are shaping the future of Black food in America, including Tavel Bristol-Joseph, the award-winning chef behind Emmer & Rye, Hestia, Kalimotxo and TLV in Austin, Texas. Austin chef Tavel Bristol-Joseph, who is from Guyana, makes food influenced by his travels and experience in culinary school. ....
Marcus Samuelsson Speaks out on Being a Black Cook in America The celebrity chef features locals Adrian Miller and Brother Luck in his newest cookbook, The Rise, which highlights American Black culinary professionals and the complexity of Black food culture.Denise Mickelsen • February 4, 2021 Marcus Samuelsson about his new cookbook, The Rise: Black Cooks and the Soul of American Food, and he slows down a beat. As an Ethiopian-born, Sweden-raised immigrant with 13 restaurants spread across the United States and the globe, host of a public television series, and national co-chair for Careers through Culinary Arts Program (CCAP), Samuelsson has plenty say about what it means to be a Black cook in America today and how Black culinary excellence is finally being recognized. ....