The truth is I had corn left over from making spoon bread (see earlier post), four ears to be exact, or just the right amount to make some corn chowder. I was determined to make a chowder that allowed the corn flavor to shine, with the ingredients I had on hand. This, I imagine, is [...]
Those of you who read yesterday’s post may have noticed that I did not name the author of the chowder article on the National Public Radio website that prompted me to rise so vigorously in defense of traditional New England chowder. Well, the author has unmasked himself. He is Kevin Weeks, a chef in Knoxville, [...]
We here at The Slow Cook have pledged to stamp out creeping food fad-ism wherever it raises its ugly head. So today we are mounting a defense of traditional chowder, which has been so badly maligned in a “Kitchen Window” column dated April 11 on the National Public Radio website. “Chowder? In the spring?” the [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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