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Loading... The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and…by Matt Lee
None. One of my favorite Southern Cookbooks. Truely a book of "stories and recipes for southerners and would-be southerners." It is a great cookbook to sit and read with lots of stories, and resources for southern ingredients. I am looking forward to their next book due out in fall of 2009. Never pass up a chance to go to one of their cooking classes....delicious and entertaining.  tara50 | Dec 8, 2008 |  Recipe for boiled peanuts: Ingredients: One pickup truck One general store on a country road About three bucks One front porch with a step or a rocking chair Directions: Get in the pickup truck and drive along one of those country roads that has not yet been discovered by developers, keeping an eye out for weathered old farm stands, ancient gas stations or old country stores—usually found at crossroads at least five miles away from any interstate exit. Stop at one of the stores and pick up a Coke (they probably still sell it in the old glass bottles and it will cost around a dollar). Then go out to the weedy parking lot and buy a soggy paper bag of boiled peanuts for two bucks from the old guy selling them out of the back of his pick up truck—he’s the guy sitting in the old lawn chair chewing tobacco. Put the bag of peanuts on some newspaper on your car seat so you don’t ruin the seat and drive home. Sit on your front porch, open the Coke and slowly eat the peanuts. Turn your cell phone off or they won’t taste right. . .read full review southernbooklady | May 29, 2007 | Just cleaned up the kitchen...the cornbread salad is so good...even my 14 year old loved it. (  ) bettyjo | May 22, 2007 | no reviews | add a review
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Wikipedia in English
On a clear, brisk February afternoon in Louisville, Kentucky, in the asphalt parking lot of Lynn's Paradise Cafe, we started a fire. All it took to get going was some wadded-up newspaper, a small pyramid of charcoal, and a match. To keep the flame alive, we put our cheeks to the chilly pavement and blew on the bottom layer of coals. Diners leaving the cafe from early dinners glanced at us, chuckled nervously, and hurried along to their cars. When the pile was glowing, we added some split logs and the plume of smoke rising from the pavement became woodsy and fragrant. By the time the sun went down, the flames were hotter and brighter, so we added more oak. Once the fire was roaring, customers in the restaurant became concerned, and the chef, Sarah, in clogs and a kerchief, shuffled out with the buttoned-up manager, Lori, to check on us. 
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