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Food for Thought

Zoning Goddess

Cyburbian
Messages
13,853
Points
39
KMateja's post got me to thinking about magazines, which led to Southern Living, which led to food. I get tons of good recipes from Southern Living (hey, redneck land...). What's your favorite? Here's mine (actually from a Campbells Cookbook):

KNOCKWURST CHOWDER:


2 TABLESPOONS BUTTER OR MARGARINE
1 POUND KNOCKWURST, CUT INTO BITE-SIZED PIECES
2 CUPS DIAGONALLY SLICED CARROTS
¼ TEASPOON CARAWAY SEED
2 CANS (10.75 OZ. EACH) CONDENSED CREAM OF CELERY SOUP
1 SOUP CAN MILK
1 SOUP CAN WATER
2 CUPS SHREDDED CABBAGE


IN 3-QT. SAUCEPAN, IN HOT BUTTER, COOK KNOCKWURST AND CARROTS WITH CARAWAY UNTIL MEAT IS BROWNED. ADD REMAINING INGREDIENTS. OVER HIGH HEAT, HEAT TO BOILING.

REDUCE HEAT TO LOW. COVER; SIMMER 10 MINUTES OR UNTIL CABBAGE IS TENDER-CRISP, STIRRING OCCASIONALLY. YIELDS 7 AND ½ CUPS.

(I always make this the night before I plan to serve it. It is better reheated; the cabbage is more tender and the flavors have “melded” better).

It sounds strange, but everyone who tries it, loves it.
 

Jeff

Cyburbian
Messages
4,161
Points
27
Tactical-Box Chili (A firehouse favorite)

NOTE: A guy recipe, no measurements required ;)

Brown 1 lb of ground venison
Throw in a bunch of garlic, chili powder, hot sauce, and cayenne pepper while browning.
Mix in chili mix and a can of diced tomatoes.


Serve with grated cheese.
 
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