A bar jig makes the measuring quite easy. I’m getting a supply of mason jars because my friends have been liking the gin so much that I’m going to experiment with a few other combinations. I know where I can get some avocado oil and want to see how that would do with tequila or vodka.

I actually just made bacon flavored gin this last weekend by fat-washing from some really nice peppered bacon I had on hand. It’s actually easier than I thought it would be, the only real catch is you have to be patient.

One of the problems I experienced transitioning from being a skinny teen that could eat anything and everything to a somewhat overweight guy in his 30s was learning how to eat healthy. Not because I grew up in a household that fed me constant junk food but because all of my exposure to foods that helped learn a…

Well we do grill the green things quite often. Or turn them into an au graten. Or deep fry them.

Oh no, we moved on to the food pyramid system here.

It’s not deep fried cheese or fish. Therefore it is not what we first think of frying for the obligatory Packers Party. Hell even non-sports folks like me will have a party during certain Packers games because of how much party food we can get on a discount in the area.

Kevin, it’s never too difficult just come to Wisconsin and indulge in all of the so-bad-its-good flavors we indulge in up here. Fried cheese curds, bloody marys topped with hamburgers, butter burgers... it’s all here just waiting for you. And as Lewis Black once proclaimed, you can get drunk on the cheap while here…

When I finally sat down and had a proper Brandy Old Fashioned I knew I was born here for a reason.

Or a nice beer flight if you are having brunch at one of the brewery/restaurant places. Or maybe a flight of Bloody Marys and a smaller flight of beers...

Agreed. But even in some of the areas where those politics run majority you can find some damn good booze. If you insist on checking on Bloody Marys where the Bernie Sanders bumper stickers roam proud look at Madison’s drink scene.

When I make corned beef in my slow cooker I replace the wedges of cabbage with a layer of halved Brussels sprouts laid on top of the brisket for the last 30-60 minutes of cooking. Delicious, and goes great with the leftovers when making a corned beef hash the next day!

I had to endure a sales course for my marketing degree where the teacher also worked for the local CutCo sales group. It was one of the worst classes I had to take, in no small part due to his constant dangling of extra credit in exchange for coming in and attending CutCo meetings. They may be good knives, but the…

I think one of the biggest obstacles on this is not the parents who are choosing to go out with their kids, but the parents that are forced to go out with the kids. A significant portion of kids are noisy, rude, opinionated and stubborn, and when presented with a dish that even has a hint of what they do not like they…

Square-cut pizza is maybe a midwestern thing at best, same with heavy cheese on a thin crust. It’s more convenient to have pieces that go down in one or two bites as you drink pitchers of beer. In fact, the style is most often seen in bar/tavern style places here in Wisconsin. But nobody here tries to claim ownership…

I find that if you cannot put the same fillings from a side-split hinged bun/hoagie roll/sub sandwich loaf between two slices of sliced loaf bread without feeling wrong and weird... then you are not eating a sandwich. Have you ever tried eating a hot dog or other grilled sausage between two slices of bread? It is…

Much of the assumptions about soup as a component of a meal rather than a meal itself seem to be born more of western Europe culinary traditions rather than actual reality. Hot Pot style dining is a large family style soup, one where you assemble and flavor it while cooking individual ingredients. Some are taken back…

Yup, it’s why I referenced that the Minicado was good but should not edge out the seeded varieties that allow for diversity and prevent events such as the Banana Blight.

The pit in the avocado is a holdover from a time when gigantic sloth-like creatures ate the fruit whole and the inner stone needed to be strong enough to survive transit. The Minicado needs to thrive, but only so long as it does not push out it’s proud heritage (and it’s genetic diversity).

Do you serve it still warm or let it cool before passing it around? I’m wondering if this is something to keep going in a warm crock pot like mulled wine.

It wasn’t just brutal, it had a real payoff (not discussing details in respect for those that have yet to see) for it’s finale. It’s an intersection of storytelling and invention that I feel is what makes the best elements of this series. When you add in the psychologic horror and elements of dystopia it’s just…