John Carruthers
jcarruthers
Quasi-legal popup operator, beer writer by day (and also night), author of two cookbooks.
Jul 10
1

I know Kraft Singles have sodium citrate already — I think Wiz has a different stabilizer.

Jul 8
1

I missed the picture. That’s awesome! I guess I only had it when it was the little notebooks. 

Jul 7
1

I loved how every ancillary Nintendo product from back then was referred to as a “system.” I was obsessed with Nintendo and still thought that one tasted kinda gross though. 

Jul 7
2

I would respectfully disagree, but I won’t because I don’t want to be pitied. 

Jul 7
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I think they were little notebooks? I had like fifty of them. Casette tapes would have been amazing.

Jul 2
2

Blend some Adobo sauce with some fresh mango or pineapple. Rock it out and let me know how it goes. 

Jul 2
1

I hear you. This sauce is basically a low salt version of my usual one, but low sodium Spam makes a lot of sense too.

Jun 17
3

You should write a food blog and then Allison can throw weird backhanded compliments into it. It’ll be a whole passive-aggressive recipe exchange.

May 30
2

You can’t walk away from fries. You can’t eat nachos while driving. And yet. Also you’re really going to be disappointed on the ingredient count when you look up what’s in your favorite fast foods. 

May 30
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Introducing a croissant seemed incredibly grand, but you’re not wrong about the ascendancy of Portillo’s. 

May 28
1

We are all too extra in the kitchen sometimes. EMBRACE IT. Plus, hey, what if I told of a cheap jar of paste that is even BETTER than boullion? 

May 28
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I mean, if you like marshland and canals, South Deering is basically Disney. Seriously, though -- if you’re ever back there with a car, promise me you’ll hit Calumet Fisheries. 

May 28
1

Honestly, between saffon and celery salt, I’d probably use ONE of those things a lot and the other one twice. 

May 28
1

Also, a lot of the bucket Beef definitely comes out shredded by the time it defrosts and reforms. Nothing wrong with shredded.

May 28
1

A devotee of the art. Dig it! I’m with you on everything but 3 (though, honestly, the wedding rolls were probably a lot crustier than the stand rolls you get these days). I just cannot sign off on the ciabatta. I need my bread to give a little. But also I’m glad you found the exact bread you like.

May 28
2

You’re just kind of giving me the dough version of “a cookout is not a barbecue” here. If you’re into the history of local foods, then the story of why a thing came by its name is an interesting aspect of any dish.