This is not soul food.
Soul food is rich in both history and calories, a rib-sticking fusion of African cooking techniques and southern ingredients. It’s a cuisine born of poverty and necessity that’s perhaps as symbolic as it is delicious, the sort of thing that inspires popular historians and high-low chefs and understandably possessive custodians.
This is, you know, Shake ‘N Bake. Without the shake. Continue reading