All those people talking about a wine's "terroir", meaning the place the grapes come from. Can we really taste it? We get the scientific last word from Harold McGee author of the seminal On Food and Cooking. Jane and Michael Stern are at Woodyard Bar-B-Que in Kansas City, KS, and novelist Nicole Mones tell us about the time in Chinese culinary history which she used as a framework for her latest novel, The Last Chinese Chef.
This is another of those country recipes that sing of the Lowcountry and the West Indian influences here. It is to be played with, not taken seriously, served with dinner or afterward with whipped cream, and enjoyed in the laid-back style of the subtropics. A similar recipe, without the banana, is called "Likker Pudding" in the 1950 Charleston Receipts. Get the full recipe.
Jane and Michael Stern: Woodyard Bar-B-Que, Kansas City, KS.
Woodyard Bar-B-Que began as a true wood yard-a place for pitmasters to buy their hickory and cherry wood fuel. It evolved into the restaurant where they serve their own BBQ. Don't miss the "burnt end" sandwich doused in hot sauce and the "hot legs," their version of chicken wings made with legs instead of wings.