Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Jonathan Zearfoss supplies a professor-derived bourbon-pineapple-soy marinade and country-ham/cornbread chicken. Turkey, sweet potatoes, apple jelly, apricot jelly, refrigerated gelatin-set bourbon, cornbread, and chili follow. The text credits Greenberg and Greenberg for the fruit jellies, Willan C. Roux for the Joe Palmer jelly anecdote, and Tom Hoge for cornbread and chili.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 148–157 (Fall — professor’s marinade through chili).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 148–157 (Fall — professor’s marinade through chili).
PDF 157
PDF 148
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 148–157 (Fall — professor’s marinade through chili).
Fall — professor’s marinade through chili
Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Preserve the distinction between pectin-set fruit jelly and refrigerated gelatin-set bourbon. The gelatin recipe's component volumes exceed its stated two small jars before mixing. The five-minute jar-boiling/paraffin-seal instructions do not establish shelf stability. Joe Palmer's inventor anecdote and the Bourbon Red turkey history remain attributed leads.
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Source and locator
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Supplied PDF screens 148–157; Fall — professor’s marinade through chili.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 148–157 (Fall — professor’s marinade through chili).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 148–157 (Fall — professor’s marinade through chili).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: Jonathan Zearfoss supplies a professor-derived bourbon-pineapple-soy marinade and country-ham/cornbread chicken. Turkey, sweet potatoes, apple jelly, apricot jelly, refrigerated gelatin-set bourbon, cornbread, and chili follow. The text credits Greenberg and Greenberg for the fruit jellies, Willan C. Roux for the Joe Palmer jelly anecdote, and Tom Hoge for cornbread and chili.
Preserve the distinction between pectin-set fruit jelly and refrigerated gelatin-set bourbon. The gelatin recipe's component volumes exceed its stated two small jars before mixing. The five-minute jar-boiling/paraffin-seal instructions do not establish shelf stability. Joe Palmer's inventor anecdote and the Bourbon Red turkey history remain attributed leads.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Needs Review. Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Preserve the distinction between pectin-set fruit jelly and refrigerated gelatin-set bourbon. The gelatin recipe's component volumes exceed its stated two small jars before mixing. The five-minute jar-boiling/paraffin-seal instructions do not establish shelf stability. Joe Palmer's inventor anecdote and the Bourbon Red turkey history remain attributed leads.