Yesterday's Atlanta Journal-Constitution featured an article with this bold-type headline:
Hours of low-temperature cooking yield tender, juicy meat
Given that low-and-slow-cooked pork and beef is a Southern specialty, I find it almost - nay, very - insulting that a major Down South newspaper felt compelled to tell its readers that cooking meat at a low temp. for a long period of time yields juicy and tender meat.
Next thing you know, the AJC will be running these foodie newsflashes:
Rolling chicken in flour and cooking in hot oil yields a tasty treat
Bacon grease can perk up a simple green bean dish
Country ham is fabulous; No, we're not talking about the Blue Collar Comedy Tour
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