Download or read book The Mostly Mullet Cookbook written by George Griffin and published by Rowman & Littlefield. This book was released on 2015-10-17 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
Download or read book The Amazing Mullet written by and published by Bookmagic LLC. This book was released on with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Smoked Mullet written by Margaret Lashley and published by . This book was released on 2021-12-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Feel the Burn ...When Bobbie and Grayson go in search of a new RV, a chance encounter at a homeowner's fire sale ignites a hidden flame burning deep within Grayson. And it's not Spontaneous Human Combustion ?Or is it?People in St. Petersburg, Florida keep mysteriously bursting into flames. While the pair investigate potential causes, sparks soon begin to fly between them as well, threatening to snuff out their budding romance. Hot pockets. Total burnouts. Suspicious ash holes.As Bobbie and Grayson sift through the grisly clues, will they realize they're fated to be twin flames? Or will the fireworks between them fizzle out like a dud? With the heat on to solve the case, they'd better keep a close eye on each other. If not, they could both end up in the dead-letter office marked, "Return to Cinder."Like Carl Hiassen? Janet Evanovich? Christopher Moore? You'll probably love Freaky Florida Mystery Adventures, too! The weirdness of The X-Files and the unwashed insanity of My Name is Earl collide to form this deliciously snarky, totally abnormal mystery series. New from the author of the best-selling Val Fremden Mystery Series!
Download or read book Fish Drying and Smoking written by PeterE. Doe and published by Routledge. This book was released on 2017-11-13 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Download or read book Retort Processing of Smoked Freshwater Mullet Catostomus Commersoni written by C. E. Johnson and published by . This book was released on 1978 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Download or read book To Smoke or Not To Smoke written by Robin Lambert and published by Lulu.com. This book was released on with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Southern Belly written by John T. Edge and published by Algonquin Books. This book was released on 2007-01-01 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reveals the finest food found in restaurants in Alabama, Georgia, Mississippi, Arkansas, the Carolinas, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes recipes for the best in regional cuisine.
Download or read book Louisiana Cookery written by Mary Land and published by Univ. Press of Mississippi. This book was released on 1954 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Amazing Mullet written by Adam Marianski and published by Bookmagic LLC. This book was released on 2011-06 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Amazing Mullet offers information that has been gathered through time and experience. Successful methods of catching, smoking and cooking mullet are covered in great depth. One will learn the distinct characteristics that make mullet such an exceptional fish. Their biological and behavioral uniqueness is shown distinguishing them from other fish. Numerous filleting, cleaning, cooking and smoking practices are reviewed thoroughly. The makeup and functionality of a smoker is shown and the properties of different woods that can be used is explained as well. Cooking section explains the best methods for preparing fish and the recipe section, in addition to mullet recipes, includes detailed information on making fish cakes, ceviche, spreads and sauces.
Download or read book Mulletheads written by Michael Swindle and published by . This book was released on 1998 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anyone who appreciates the combination of great fishing and great storytelling will love this book. Spinning off his May 1997 Village Voice article Mulletheads, author Michael Swindle takes us to a place where people are crazy for fish and sometimes just plain crazy.
Download or read book Research Report written by and published by . This book was released on 1941 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Seeking the South written by Rob Newton and published by Penguin. This book was released on 2019-10-01 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A modern-day Southern cookbook that celebrates the region's growing diversity, from chef and restaurateur Rob Newton. "There's no genre of American cuisine as storied as Southern," says Rob Newton. In his debut cookbook, Newton brings to life the regional distinctions and new influences that make up the changing face of Southern cuisine--a category of cooking as cutting-edge as any other in the world. As Southern regions' demographics shift and food cultures bump up against one another, Chef Newton reveals just how diverse Southern cuisine really is. As Newton explains, the pork and beans he grew up eating in the mountains of the Ozarks is very different from the shellfish-heavy food of the Lowcountry or the Cajun-influenced fare along the Gulf Coast. And though often overlooked, historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken, Middle Eastern communities helped introduce spices such as sumac to the Mississippi Delta, and Korean and Mexican immigrants continue to reinvent the grilled meats and pickled vegetables that Southerners know and love. In Seeking the South, Newton brings his unique perspective to show readers there's much more to the food below the Mason-Dixon Line than meets the eye. Crisscrossing the South (the Upper and Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast), Newton shares more than 125 recipes as old and familiar as Pork Hocks with Hominy, and as current as Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. To Newton, Southern cuisine delights because it is delicious and, above all, endlessly dynamic. In this cookbook, he brings this exciting evolution of flavors to your table.
Download or read book South Florida Folklife written by and published by Univ. Press of Mississippi. This book was released on 1994-01-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Panhandle to Pan written by Irv Miller and published by Rowman & Littlefield. This book was released on 2015-12-07 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Panhandle to Pan explores the evolution of Florida Panhandle cuisine as well as the regional traditions and trends that make the region a culinary hotspot. Included are 150 innovative recipes.
Download or read book The Florida Folklife Reader written by Tina Bucuvalas and published by Univ. Press of Mississippi. This book was released on 2011-10-18 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Florida is blessed with a semitropical climate, beautiful inland areas, and over a thousand miles of warm seas and sandy beaches. And Floridians are every bit as colorful and diverse as the tropical foliage. The interaction between Florida's people and its environment has created distinctive mixes of traditional life unlike those anywhere else in America. Florida's cultural foundation includes Seminoles, Anglo-Celtic Crackers, African Americans, transplanted northerners, and ethnic communities, as well as cultural syntheses developed from the sixteenth through nineteenth centuries in Key West, Tampa, St. Augustine, and Pensacola. In recent decades, the state's population has been strongly impacted by large-scale immigration from Cuba, South America, Central America, the Caribbean, Africa, and Asia. South Florida leads other regions in the development of a contemporary cultural synthesis, but Orlando and Tampa are rapidly evolving. Even sleepy north Florida is experiencing a significant shift. Although several books detail the traditions of specific Florida regions or folk groups, this is the first to provide an overview of Florida folklife. The Florida Folklife Reader brings together essays written by folklorists, anthropologists, and ethnomusicologists on a wide array of topics. The authors examine topics as diverse as regional and ethnic folk groups, occupational folklife, the built environment, musical traditions, rituals, and celebrations.
Download or read book Black Smoke written by Adrian Miller and published by UNC Press Books. This book was released on 2021-04-05 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—admitted 'cuehead and longtime certified barbecue judge—that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
