Good morning, Fare friends. You have a challenge from Bill Peterson, who has an enduring memory of those powdered-sugar-dusted corn fritters that were once offered at the Chattanooga Choo Choo, probably back in the 1970s at the Gardens Restaurant.
Mr. Peterson has been asking around and “even asked the guy who wrote the book on the Choo Choo. This is one of my favorite Chattanooga recipes. Surely it’s out there. They were served on a platter with two or three other appetizers.”
A reader received a gift recently, a pellet smoker, and hopes the experts will give him tips, ideas and of course recipes.
And how does one get a free subscription to New York Times Cooking, you ask, besides receiving a gift recipe like the one you will read below?
Let’s talk basics for a minute: oil, butter, salt and pepper. A friend announced recently, “I’m trying to up my cooking game lately and am using a lot more avocado oil. Is it really better to use for skillet searing and other purposes than olive oil? And what about sunflower oil, recommended recently for cooking popcorn?”