Deep South Dining
Deep South Dining | A Pinch of This, A Dash of That
A touch of this and a splash of that is all it took for this episode of Deep South Dining to get cooking. First Malcolm and Carol chat about some current food headlines from Mississippi and around the country. Then they send condolences to a pair of local restaurant scene favorites that left a great impact in the industry. Next they ponder on the distinction of jelly covered lamb chops and take a call from Chef Tom Ramsey about the not so easy New Orleans restaurant scene. Let's eat y'all!
Base Brine Recipe for Peppers (as stated in this episode by Chef Tom Ramsey)
- 1 Cup very hot water
- 6 Tsp sugar
- 1 Tsp salt
- 1 Cup cider vinegar
- Dissolve sugar and salt inside cup of hot water.
- Add cider vinegar to new mixture.
- Add choice of herbs: dill, garlic, fennel, coriander, etc.