Food news roundup

I learned today that Turkish cooks make baklava in a rolled-up form. However you slice – or curl or mold –  it, it’s still honey-drenched goodness. That and more is in an occasional series on ethnic cooks in the Triangle in The News & Observer (Raleigh, N.C.) food section. The story and recipe are here.

Memphis In May is the Daytona 500 of barbecue contests. If you win there, you are king of ‘cue. A Charlotte man was part of a team that won first place for chicken – and it was the first time he’d entered any cooking contest. Read about him in the Charlotte (N.C.) Observer here.

There are jelly-filled doughnuts, then there are the pillow-like Berliners that Durham, N.C. bakery Guglhupf produces. The Independent Weekly (Durham, N.C.) actually has the bakery’s recipe here.

“Can she bake a cherry pie, Billy boy, Billy boy?” Well, Emily Spaugh of Winston-Salem, N.C. can, and won a national prize for it. She’s just 18, and carrying on a family tradition. Read more in the Winston-Salem Journal, here.

And I thought we loved pig in North Carolina: A fight broke out at a pig cook-off in Portland, Ore. Police were called. It was all over the birthplace of the winning porker. Read about the squealing brawl in The Oregonian, here.

Utah isn’t a hotbed of craft beers, but a new brewery is opening in Salt Lake City that will focus on “high gravity” beers – that’s beers with a lot of alcohol. Find out how that happened in the Salt Lake Tribune, here.


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