Thursday, August 07, 2014

on top of old smokey

Chef and writer Amy Thielen recommends pickle juice and vodka shooters "to kick off a party"
Typical that I would have to come across this beguiling notion just after finishing off the Pitt Cue inspired pickled sausage that John brought up last weekend and pouring away the brine. What a waste.

Another find in Haute dogs, fried pickles and savoury doughnuts: how Britain fell in love with midwestern food, may well be Swansea's The Smoke Haus.

One for the to-do list next time I get down to Skewen.

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