It’s local flavor — literally. Social distancing has forced Thee DTK to move zine-wards (temporarily) but we’ll cookin’ up some funky stuff nonetheless. Brought to you by EIC Sophie Lou (your favorite culinary masochist) and the enigmatic Huck Vaughan (who had to sit this one out cuz we’re deeeeeep in COVID season), our cooking show promises to be every bit as charmingly disheveled, boisterous, and rough-around-the-edges as the Boston Hassle and the region that inspires it. Serving up New England recipes and history with a side order of fuckshit, it’s Thee Dirtbag Test Kitchen.
Hellooooo sports fans! This month, Thee Dirtbag Test Kitchen met with some COVID-related scheduling problems (everyone is okay!!) and I, your trusty editor-in-chief (and culinary masochist) Sophie Lou, had to switch things up a little.
This recipe comes from Yankee Magazine: https://newengland.com/today/food/main-dishes/boiled-dinner/new-england-boiled-dinner-3/ — a publication which, according to my research, has put out at least 3 articles in praise of boiled dinner, but I wouldn’t be so quick to believe the hype. I had to make a number of substitutions based on what the Stop & Shop by my house did/didn’t have in stock, which really made me feel like a true Boston dirtbag. I’m also including a 3-page historical interlude on the dearly departed Durgin-Park Restaurant, which popularized boiled dinner as a New England culinary staple, but that’s okay, we forgive them.
Enjoy this month’s episode, folks! This one is definitely not for the faint of heart!