10:39 am January 21, 2011, by John Kessler
In my review today of Local Three, I mentioned that chef Chris Hall prepares an excellent rendition of boiled peanuts — cooked just to that creamy-bursty point and deeply flavored with chile, garlic and bay leaf.
I’ve also noticed boiled peanuts show up on the menu at Sprig — the new neighborhood joint in Oak Grove.
Could boiled peanuts be this year’s pimento cheese — the simple Southern snack rethought and gussied up for gourmet-minded menus?
I’m going to have to duck to avoid flying objects after saying this, but I have to admit, as a non-Southerner, I’ve never really enjoyed boiled peanuts until I tried this version. I’ve dutifully picked up bags on road trips just for “when in Rome” ’s sake, but I’m the only one in the family who can even stomach them.
Are there any fellow non-Southerners out there who’ve developed a taste for boiled peanuts? And is anyone noticing them showing up on other menus around town?
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