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The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
Multicultural toasting as an accoutrement for Gunther Anderson's guide to making liqueurs at home [ Principles | Science | Materials | Example recipe | and more... ]
Serious vegetarians know to keep on the lookout for isinglass and other animal products in their beer. Isinglass is a fish-derived additive that's primarily used to help speed up the clarification of cask-conditioned ales, although some beer-makers will use it to reclaim batches that didn't filter properly. You can help keep your diet swimbladder-free with this awesome list.
Alcohol powder is a new product on the US market. It is classified as a flavoring, despite being 60 proof, and doesn't require any kind of license or special handling for purchase. You can apparently use it as a flavoring for many different recipes. I'm not sure if it will actually get you tipsy since the page mentions that it is "denatured". (courtesy of the Vice Squad).
Hangover Heaven By The Sea: In 1969, Canadian Montenegran Walter Chell invented the Caesar Cocktail as the perfect reflection of (and introduction to) Italian food, by mixing tomato juice, clam juice and oregano with Brazilian lime juice and Russian vodka. Canada, Montenegro, Italy, Russia, Brazil, California: is this the perfect multi-ethnic hangover-buster or what? [More inside.]