Wednesday, March 19, 2008

Rural Southern Food Is All the Rage

At least it seems so. Details, that snarky, urban-centric men's style and fashion magazine, even includes a recipe for redeye gravy on page 118 of its March issue. I almost did a double-take when I saw it.

The recipe printed in the magazine is the one used by the chef at New York City's hip Momofuku Ssäm Bar.

This website provides a history of country ham and redeye gravy, although I wonder if the story of how redeye gravy was named is myth or fact. Either way, it's an amusing story.

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