Great show, Great episode, Great guest. “There are no shortcuts. This ain’t a craft, this is a calling.” @bourdain on @rodneyscottbbq. #PartsUnknown https://t.co/abznPJU9YA — Parts Unknown (@PartsUnknownCNN) November 16, 2015 http://www.cnn.com/shows/anthony-bourdain-parts-unknown?sr=twPUAB1113charleston In a love letter to the city, Bourdain travels with chef Sean Brock to sample traditional Lowcountry cuisine with actor and Charleston resident, Bill
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i came across the simplest biscuit recipe i have ever seen, i will make this soon and post photos. 10 ounces (about 2 cups) self-rising flour 2 tablespoons sugar (if making sweet shortcake-style biscuits) 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing 1. Adjust oven rack to center position and preheat
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12 large sea scallops Mine were fresh from Seven Seas Seafood Market some nice thick bacon few dashes soy sauce few dashes worchestier 1/2 teaspoon sesme oil toasted slap your mama cajun seasoning onion powder pinch sugar preheat to 475 mix all but scallops, cheese, and bacon in a bowl mix well, add scallops mix
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      on a recent trip to New Orleans i ate at Acme Oyster House   “In 1910, before Satchmo had ever formed his first band, the Acme Café was opened on Royal Street in the French Quarter. Acme has been pleasing the palates of discriminating diners ever since. In 1924, a disastrous fire caused the
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