Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
There's an article about Rob and Bulrush on the BBC News website for December 3.
QuoteIt was during the first interlude of my inaugural foray into Ozarkian food, moments before the toasted koji butter-cooked winter squash was set in front of me, and not long after the aroma of persimmon-wood smoked cornbread – fixed atop a rich, blonde pool of sorghum custard – had hijacked my olfactory nerve, when Rob Connoley shifted my attention, halting the sensory delight.
There's an article about Rob and Bulrush on the BBC website for December 3.
QuoteIt was during the first interlude of my inaugural foray into Ozarkian food, moments before the toasted koji butter-cooked winter squash was set in front of me, and not long after the aroma of persimmon-wood smoked cornbread – fixed atop a rich, blonde pool of sorghum custard – had hijacked my olfactory nerve, when Rob Connoley shifted my attention, halting the sensory delight.
There was an article about Rob and Bulrush on the BBC website for December 3.
QuoteIt was during the first interlude of my inaugural foray into Ozarkian food, moments before the toasted koji butter-cooked winter squash was set in front of me, and not long after the aroma of persimmon-wood smoked cornbread – fixed atop a rich, blonde pool of sorghum custard – had hijacked my olfactory nerve, when Rob Connoley shifted my attention, halting the sensory delight.
There was an article about Rob and Bulrush on the BBC website today (and dated tomorrow).
QuoteIt was during the first interlude of my inaugural foray into Ozarkian food, moments before the toasted koji butter-cooked winter squash was set in front of me, and not long after the aroma of persimmon-wood smoked cornbread – fixed atop a rich, blonde pool of sorghum custard – had hijacked my olfactory nerve, when Rob Connoley shifted my attention, halting the sensory delight.
There was an article about Rob and Bulrush on the BBC website today.
QuoteIt was during the first interlude of my inaugural foray into Ozarkian food, moments before the toasted koji butter-cooked winter squash was set in front of me, and not long after the aroma of persimmon-wood smoked cornbread – fixed atop a rich, blonde pool of sorghum custard – had hijacked my olfactory nerve, when Rob Connoley shifted my attention, halting the sensory delight.
