like “Beef tallow is blowing up right now, and dermatologists don’t want you to know about it” and “If you would have told me as a child I’d be rubbing beef fat on my face as an adult I'd be mortified.
It was never the perfect pot of rice.All of the rice dishes, red rice or hoppin' john—my father never made those.. Oh my God, we had a division of rice labor right in my house.. Did this division of labor just come naturally?.
But when I read Judith Carney's book.and she talked about the division of rice labor in West Africa, and how women were really the people who farmed rice, I thought, "Oh my God, we had a division of rice labor right in my house.".Until I read that book, I always just thought it was an idiosyncrasy of our family.
But after I read that book, I thought, "Oh, well maybe there's more cultural significance to this."And we just thought of it as my father just says, "I really can't cook rice," and that was the end of it.
I wish I'd had an opportunity to ask that, but I didn't..
So what is this perfect pot of rice?.Katie Button, Executive Chef/Owner, Cúrate and Nightbell.
"I don't think I will ever get over the way that.rhubarb plays with strawberries.
I know there is nothing groundbreaking about this flavor combination but they are a match made in heaven.I chop them up and throw them in a. pie or crumble.