Part 2 - Step again with me into the amazing Daisy May's BBQ USA in the heart of New York City. This time it's pulled pork and bourbon peaches we taste. Ohhhhh, and I almost forgot, we also meet a Texan, that's right, a Texan who actually ordered the pork ribs instead of the standard that 'dem folks in Texas live by - the beef rib and beef brisket.
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VEGETARIANS AND ANIMAL RIGHTS ACTIVISTS DO NOT WATCH THIS!
I suspect this is one of the most amazing food events ever created...or maybe it's just that their marketing is amazing. Either way, check it out! It's this Saturday!
I won't be there because of my kids leave for camp on Sunday and I want to be fully present for them every moment this week. What an amazing dad you think to yourself.... Well the reality is that I'm feeling resentful and pissed but have decided that guilt is worse.
In Episode 64 I introduced you to the magnifient garlic scape. I promised to focus episode 65 on how to cook them. Unfortunately a sour garlic pickle, a dream about eating lunch in a Ugandan village and a bowl of rice pudding got in my way.
So where does that leave us? First of all I placed some great stuff about cooking garlic scapes all ther way at the bottom of this post. Second of all, the dream about Uganda prompted me to revisit a meal I had while there last summer and share the experience with you. And finally, you ask what about the sour garlic pickle and rice pudding. Later this week you'll learn more but for now, join me in a remote Ugandan village for lunch.