I’m glad to see this kind of thing taking off.

Think what you will, but I’ve always felt that Cynar should pair with Irish cream the way artichokes pair with butter/dairy.

It’s a common complaint. IPAs are popular, and have been so for a while. When 75% of what’s on the shelf is an IPA, it can be hard for people to find a style that fits their tastes.

Sounds lovely! But then, there is very little that can go wrong with 2oz gin and good citrus. ;-)

Starred for informing me of this version. I have now bought the CD, as it includes a bunch of other worthwhile material. (Who wouldn’t be curious about the Dickies covering Nellie the Elephant?)

Huh... I’d never heard of those, but Wikipedia provides.

Came here to say this!

Maybe it’s just my brain, maybe it’s that I live in the Bay Area, but my first thought on reading the headline was, “So I can expect to be served lasagna when trans friends come out publicly?”

Damn you, Claire!

I think we might own the same model of Zojirushi rice cooker. (though I suspect many of their models might play songs)

On the other hand, RB&R makes a good argument for cooking a ham more often so to have more bones for other uses. ;-)

I love very variation of red beans and rice I’ve ever run across (even some of the packaged varieties), but I’m here to say that I disagree with your thesis.

My dyslexia kicked in reading the headline and somehow parsed it as, “Enjoy a Festive Bitch Martini”

Hey now, don’t be dissing the PNW’s fancified biscuits and gravy; Pine State Biscuits does it righteous.

Thanks for the cookbook mention! I went to Kachka on a recent trip to Portland, and was floored by the flavors and quality. 

I’ve made and am giving out Alder smoked salt. It’s so stupid-simple that I’m shocked that I hadn’t tried this earlier. (Found 1.5KG tubs of Maldon on Amazon for less than $30) It’s so easy that I found myself over-thinking it and worrying throughout the smoking process. The result is pretty amazing, and will probably…

Gin makes a man mean, but makes a risotto ginevra

Reminds me of aligot, but baked and with bacon added.

Weird. In all the years I’ve brewed variations on a vanilla stout (including a couple versions with oatmeal), it never once occurred to me to sweeten it to pastry/dessert levels.

Hm. This sounds good enough for me to be willing to lift my ban on turkey at the dinner table the rest of the year.