By Editors of Garden and Gun
Even if you reside lower than the Mason-Dixon Line or simply want you probably did, The Southerner's instruction manual is your advisor to dwelling the nice existence. Curated via the editors of the award-winning backyard & Gun journal, this choice of greater than 100 tutorial and narrative essays bargains a complete educational for modern day lifestyles within the South. From foods and drinks to carrying and elegance, domestic and backyard to arts and tradition, you'll become aware of crucial talents and distinct insights from a few of the South's most interesting writers, cooks, and craftspeople'including the key to creating ideal biscuits, guidance for having a bet at the Kentucky Derby, and the way to whip up a formal Sazerac. You'll additionally find:Roy Blount, Jr., on telling an excellent storyJulia Reed on throwing the final word partyJonathan Miles on consuming like a SouthernerJack Hitt at the fantastic thing about cooking an entire hogJohn T. aspect on why Southern meals mattersAnd even more. So seize a pitcher of excellent bourbon, head out to the porch, and get cozy. You're in for an adventure as astonishing and spell binding because the South itself.
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Extra resources for The Southerner's Handbook
This can mean either that the flesh had been allowed to freeze to some extent, thereby making it less capable of absorbing salt; or it had not been cooled adequately and quickly enough, and so the bacterial load had increased to such an extent that the cure could not offset its progress. Perhaps the cure had contained ingredients that are not food-grade. Stan dard commercial mixtures are food-grade (even though some consumers jib at the nitrites), but an ice-melting type of salt might have been intro duced into the cure.
Cooking and canning salt usually comes in 5-pound containers. It is pure sodium chloride with nothing added to it—no agent to prevent caking, no iodine compound. Its density equals that of the table salt above, so 1 pound of it will also be about 1⅓ cups. Kosher salt is so named because it is used in the ritual cleansing of food in the Jewish religion. , made by rolling out granulated salt). Kosher salt is suitable for canning because the particular anti-caking agent used (if any) does not cloud liquids and because iodine is never added.
Or if you know that hardness is caused by calcium or magnesium car bonates, boil the water for 20 to 30 minutes to settle out the mineral salts; then pour off and save the relatively soft water, taking care not to disturb the sediment. If you plan to make pickles with whole small cucumbers, another means of dealing with very hard water is to boil it for 15 minutes, then let it stand carefully covered for 24 hours; remove the expected light film of scum from the top, and do not disturb the sediment.
The Southerner's Handbook by Editors of Garden and Gun