Good eats at Twice Baked | Food-and-cooking

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Good eats at Twice Baked

A Chicken Philly sandwich with a side of mac and cheese from Twice Baked in Opelika.




I’m a child of the 80s. And by that, I means 80s television and music though I was born a decade before.

Now there were some television shows that were staples in my family’s household that started and ended before 1980 – “Sanford and Son” and “The Andy Griffin Show” – and another still going strong – “60 Minutes.” But I mostly remember these shows through the lens of the 80s.

My thoughts went straight back to the 80s show “Cheers”

Tomato classes offer some new recipes | Food-and-cooking

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After our relish experience, it was on to preparing a salad from peaches and tomatoes. This is another simple dish that is amazingly good.

We used fresh peaches and tomatoes sliced about the same size. Seasoned with salt, red pepper flakes, chives, lemon juice and olive oil. That’s it. It is so delicious and looks mouth-watering. I got notes from people saying they made it the same week – even at the beach.

There was another salad next. This one was more substantial and is easy to serve as a main course. Tomatoes were a key player along with prosciutto

Train historian dishes on dining car cooking

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PORT JERVIS – Food was a key attraction on two-day train trips in the era of long-distance rail travel, says railroad historian Rudy Garbely of Dingmans Ferry, Pa., who is negotiating to create a railroad museum in Port Jervis.

“Railroads competed with each other with scenery, amenities and food, but the only one of those they could control was the food they served,” he said. “Riders were selecting an experience. With each cookbook, railroads tried to outdo previous ones and those of other railroads.”

Garbely has collected cookbooks from different railroads and time periods, some rare and frail, and republished

Team pursues the dream, one cook-off at a time

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With a love for barbecue and a low-and-slow style of cooking, Texarkana native Aaron O’ Rand has pursued his culinary dream with a business venture, C&A Pit and Grill, that’s still cooking even in quarantine.

O’ Rand and fellow pitmaster and business partner Chris Green have been so successful they found themselves competing in the Steak Cook-off Association’s World Championship held in Fort Worth, Texas, two years ago. They landed there — and fared fairly well — after winning a steak cook-off at Bedford, Blues & BBQ, only their second competition.

Not bad for guys who met while working at