seen from Pakistan
seen from United States
seen from Russia
seen from United States
seen from Kenya
seen from United States
seen from Malaysia
seen from United States
seen from Brazil
seen from North Macedonia
seen from United Kingdom
seen from United States
seen from Kazakhstan
seen from China
seen from China
seen from United States
seen from United States
seen from Malaysia
seen from Thailand
seen from China
Anson Mills order came today. Some new things in the bag for us including benne flour, gf flour, and toasted oat flour. Old standbys also including Carolina gold rice, rice polenta, and rice grits.
Made some gf pancakes for dinner with the flour and the toasted oat flour. These were fantastic.
A Toast to Tradition
The mere mention of malt liquor brings to mind high-octane 40s and a cheap and reliable buzz that, to borrow Colt 45’s tagline, “works every time.” Ryan Coker, head brewer at Charleston’s Revelry Brewing Company, had other ideas.
University Farmers Bring Heirloom Purple Wheat Back From Brink of Extinction
A long-lost wheat variety comes back to life: now bring on the whiskey.
Opinion: Why Is This Matzo Different From All Other Matzos?
Opinion: Why Is This Matzo Different From All Other Matzos?
[ad_1]
I reached out to Glenn Roberts, founder of the artisanal grain company Anson Mills, to see what he thought of the restrictions. As he outlined his own field protocols, he could have been mistaken for a rabbi.
Glenn pays a premium for what he calls âfield-ripenedâ wheat, with a residual moisture content of 13 to 15 percent â a narrow window for capturing the âspiciness and deep…
View On WordPress
Opinion: Why Is This Matzo Different From All Other Matzos?
Opinion: Why Is This Matzo Different From All Other Matzos?
[ad_1] I reached out to Glenn Roberts, founder of the artisanal grain company Anson Mills, to see what he thought of the restrictions. As he outlined his own field protocols, he could have been mistaken for a rabbi. Glenn pays a premium for what he calls âfield-ripenedâ wheat, with a residual moisture content of 13 to 15 percent â a narrow window for capturing the âspiciness and deep…
View On WordPress
The Food Pairing Series: The Willow's Bistro Bourbon Dinner
The Food Pairing Series: The Willow’s Bistro Bourbon Dinner
Within a month, we were privy to not one but two amazing bourbon dinners in our little culinary hideaway, Winston-Salem, NC or as we locals like to call it, WSNC. This time we delve into Chef Travis Myers’ bourbon wonderland event at Willow’s Bistro. These drinks and cocktails were from the Jim Beam family of bourbons and the food pairings were right on point, making it a fantastic marriage of…
View On WordPress
Weekend special: Butter-poached shrimp and Carolina-style grits
Weekend special: Butter-poached shrimp and Carolina-style grits
We have shrimp on sale this weekend (again), but this time it’s the really good ones: 8-10 count jumbo wild-caught, raw Gulf shrimp from Louisiana, the best kind. This being a short Mardi Gras season in 2016 (January 6 through Fat Tuesday on February 9 – barely four weeks), I’m looking for an excuse to make some Louisiana food … but as I’m also in the mood for some nice, creamy grits, a…
View On WordPress
Daringly Delicious at High Wire Distilling
Daringly Delicious at High Wire Distilling
Scott Blackwell at High Wire Distilling
When Scott Blackwell was a baker, he developed a line of gluten-free products with alternative grains. As the distiller at High Wire,he and his wife Ann Marshall craft Sorghum Whiskey and Four Grain Bourbon. “He has researched so many grains and knows innately their flavor profiles,” said Ann. “He really gets what a grain is going to add to a spirit and he…
View On WordPress
