I can’t really drink much, if at all, on my current medications.

But you should order a milkshake and a shot, and let your stomach figure it out.

I don’t feel like switching accounts, but heya! Been talking about this post a lot today and it’s nice to see a follow-up EXACTLY ONE YEAR LATER. This is a good feeling.

I like my corer as much as any gadget, but I’m with you. I’ve had to ramp up production on these since this post went live, and I’ve found that if you…

+1 Adobo

I had more to write about this but everything at my office is terrible today and I keep ducking away from my desk. But yeah, I guess if you were going to use them for anything other than eating raw, it might be worth looking into. That way you don’t need to adjust the final product nearly as much for flavor that you…

i feel like poaching them in varying ratios of water:simple syrup might be worth a shot

i need that jar of pickles in my life.

if i had a genie granting me three wishes right now, one would def be for an endless jar of perfect garlic dill halves.

yeah, it’s not like kevin costner in waterworld peeing and filtering it into potable water. it has to be “cheap but just ok” whiskey to start.

i just spent $10 on a box? container? because it’d take me a day to get into the city and find it. if you can do it, do it!

NO ONE DENIES THIS!

But on the “worst things to spill in the kitchen”, bonito flake is currently in a death-lock with cauliflower. I have a two decent size butcher blocks, and cauliflower still makes its way UNDERNEATH THEM somehow.

The only thing I’ve used it for outside of meat-based applications is for making an old fashioned when “not great” whiskey is available.

Strongly recommend moving your liquid smoke to a dropper bottle, by the way. I like unlabeled blue glass for extra intrigue. It’s definitely not poison, Matt! HAHAHAHAHAHA IS HE…

...this isn’t in southeastern MA, by chance?

180-190* F/82-87* C for four minutes.

Perfect every time.

HOLY SHIT THE PATRICK ALLAN

i heckin’ love stuff

some points:

-Don’t use the stock tips for anything, salad dressings in particular, that have even the smallest particles in them. Christie’s Greek dressing? Those little oregano flecks love to get trapped in the spout and clog you to death. Like, a 1/32 inch square piece will clog your bottle. Cut down on the spout…

what mnemonic more than “this smells spicy, therefore it is spicy” do you need?

that’s nothing more than a modified duck test. otherwise you’re gonna have an inbox full of porn spam because “spicy lads” isn’t the best thing to be GIS’ing at work.

I’m really glad that this series and ETWC exists. We split hosting duties with another couple and man, there is nothing more horrible for my anxiety than the constant one-upping we’re pulling each other on dinner parties. But I get 3/4 of the summer months (September counts!), which means I get to slack and present…

Ask and ye shall receive

DIY Cherry Liqueur, for those who aren’t privy to Luxardo or live in areas w/internet sale restrictions. Bonus points if you do a sous vide infusion!

This particular tincture might be excellent with limeade as well!

Fuck grill pans.