When John T. Edge isn’t phoning it in he can summon up some formidable writing powers. Like in this article on Kenny’s Southside Sandwiches, a breakfast house in Chattanooga. John T:
Burnap steeps ham hocks from the Tennessee cure master Allan Benton in cream sweetened with sliced onions and spiked with red pepper flakes.
We’ve been well-steeped in the art of Deep South cuisine since we were little sprouts learning how to turn out a pan of biscuits at the behest of our grandmother Nellie Sullivan. But once in a great while we learn of a southern dish that has escaped our gaze. Like salmagundi. link
USA Today has been a sad joke for decades but they made a savvy business move when they hired Steve Coomes to pen an article on country ham. This is a good primer on the current state of affairs in the world of country ham.