{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5c7d614909e215fd7b527542/5f68d7ff6da18b6e780794f6?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Deep South Dining | Open For Business","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5c7d614909e215fd7b527542/1600706529673-cd7b2b416fcd2cfa75548f0a539dea84.jpeg?height=200","description":"<p>More than just a place to eat, local restaurants are gathering places for friends and a vital business for the local economy.&nbsp;Today Malcolm and Carol talk with restaurant owner Jeff Good about the affect COVID-19 had on hid business and the way he managing these uncertain times.&nbsp;Also with the fall season making its arrival Felder Rushing (The Gestalt Gardener) joins the show to talk about your fall vegetable garden.&nbsp;Let’s eat y'all! &nbsp;&nbsp;&nbsp;</p><p><br></p><h2><strong>Persimmon Pudding</strong></h2><p><strong>(as mentioned by Carol during the show)</strong></p><p><br></p><p><strong>INGREDIENTS</strong></p><ul><li><strong>4&nbsp;tablespoons/56 grams butter, melted, plus more for the dish</strong></li><li><strong>5&nbsp;Fuyu persimmons (about 2 1/4 pounds), trimmed and chopped</strong></li><li><strong>2&nbsp;eggs, beaten</strong></li><li><strong>2&nbsp;cups/400 grams sugar</strong></li><li><strong>1&nbsp;teaspoon/8 grams baking soda</strong></li><li><strong>1&nbsp;cup/240 milliliters buttermilk</strong></li><li><strong>1 ½&nbsp;cups/190 grams all-purpose flour</strong></li><li><strong>2 ½&nbsp;teaspoons/12 grams baking powder</strong></li><li><strong>1&nbsp;cup/240 milliliters heavy cream</strong></li><li><strong>¼&nbsp;teaspoon/ 1 1/2 grams salt</strong></li><li><strong>½&nbsp;teaspoon/3 milliliters vanilla extract</strong></li><li><strong>&nbsp;Dash of cinnamon</strong></li></ul><p><br></p><p><strong>PREPARATION</strong></p><ol><li><strong>Heat oven to 325 degrees and butter a 2-quart baking dish. Purée persimmons in a food processor or blender until smooth. Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through. Measure out 2 cups of pulp (discard remaining pulp).</strong></li><li><strong>Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed. Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.</strong></li><li><strong>In a separate bowl, sift together flour and baking powder. Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.</strong></li><li><strong>Stir in melted butter, salt, vanilla and cinnamon. Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.</strong></li></ol><p>Link: http://nyti.ms/1tb0EGa</p>","author_name":"MPB Think Radio"}