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Why are chefs milling their own flour, fermenting yogurt, and churning butter as if they lived in a little house on the prairie? Butter is easy to make—but hard to make well. Chefs shouldn’t waste their energy playing dairymaid.
The Christiane Chronicles: Atlanta needs more Eastern European restaurants; and where to find rich butter
As hard as it is to believe, there was a time when naysayers thought that Atlantans weren’t willing to pay top dollar for corned beef, pastrami, and pickles. Then along came the General Muir; deli crisis averted. Now let’s continue rounding out our patchy dining scene, starting with Eastern European restaurants.
The National Enquirer got the scoop, but since then everyone from the American Bar Association Journal to Gawker jumped on details revealed in a video deposition given by celeb chef Paula Deen in a harassment suit filed by a former employee. The butter-loving cook’s reported admissions that, “of course,” she’s used the N-word in the past, and she once pondered hosting a plantation-themed wedding, understandably, set both legacy media and social media aflame.