And this just in:
Big Mac, my best friend in B'ham, were comiserating with each other over the terrible loss Alabama suffered yesterday at the hands of the hated Volunteers when he suggested the following favorite eat spots: Jim & Nicks (BBQ & cream pies), Nicki's West (meat and three reviewed on Road Food), Smoke House, Karen's Cafeteria and Fish Market.
You will indeed be able to eat Vulcan buns in the Magic City and now, you can once again see the heafty derriere of the Forge God. His rehabilitation is complete and he once again stands atop Red Mountain. And, if you are so inclined, here is a recipe for Vulcan Buns
1 pkg. active dry yeast
1/4 cup warm water
1/2 cup butter
2 T. sugar
2 eggs plus 1 yolk beaten (reserve white and set aside)
1 t. oregano
1 t basil
1 & 1/2 cups shredded cheddar cheese
1/2 cup chpped dried tomatoes
1 cup milk
5 cups all-purpose flour sifted three times
1 t. salt
olives or feta cheese
Dissolve yeast in water. Cream bteer and sugar. Add yeast, eggs, oregano, basil, cheddar cheese, dried tomatoes, and milk to butter and sugar. Add flour and salt. Knead 5 to 8 minutes on floured board; place dough in a greased bowl, covered; put in warm place and allow to rise one hour or until doubled.
Stir down risen dough, turn onto lightly floured surface, and form into smoot loaf. Divide into 36 balls, each the sise of a large walnut.
With finger punch hole in ceter of each ball and put either one pimento-stuffed olive or a chunk of feta cheese in each hole; pinch two balls, pinched side down in each cup of a greased muffin tin. Mix the extra eg white with 1 T water and brush it on tops of the buns. Allow to rise 45 minutes to an hour util almost doubled.
Preheat oven to 375 degrees. Bake 7 minutes; brush again with egg wash and bake another 7-8 minutes. Yields 18 buns.
And this article you may find of interest. http://www.nationalreview.com/derbyshire/derbyshire200310220843.asp http://www.nationalreview.com/derbyshire/derbyshire200310240933.asp