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- Skinny 12-21-2014 12:05 am [link] [2 comments]

WATCH A TRAILER FOR TIME’S NEW SHORT FILM, “THE LAST DAYS OF WD~50″


- mark 12-09-2014 9:50 pm [link] [6 comments]

making an R.M. Felts genuine Southampton country ham from Virginia this holiday season.


- bill 12-09-2014 9:02 pm [link] [1 comment]


- mark 12-08-2014 3:42 pm [link] [add a comment]

aged eggnog

Via adman
- bill 12-07-2014 7:42 pm [link] [add a comment]

upscale dumplings at mimi cheng's in the wvillage.
- dave 12-03-2014 5:47 pm [link] [2 comments]

white beans and rosemary crostini


- bill 12-02-2014 11:37 pm [link] [add a comment]

making ginger beer


- bill 11-25-2014 9:15 pm [link] [add a comment]

I find it irritating to shop in conventional grocery stores in Houston. Perhaps most irritating is the food segregation. For example, at Kroger's, regular crackers for regular folks are on this aisle. Hippy crackers are way over here on another aisle. And Akmak, the best fucking crackers in the world, no where to be found. Heathens.
- mark 11-25-2014 6:56 pm [link] [3 comments]

spatchcock it
- bill 11-24-2014 6:34 pm [link] [5 comments]

do you use a breadbox? Which one?


- bill 11-22-2014 3:24 pm [link] [add a comment]

Bulletproof Weed Coffee
- Erin Boberg 11-22-2014 6:00 am [link] [1 comment]

Does anybody have an opinion on what brand of coconut water I should be drinking? Recently fell into loving the stuff but not sure if there are differences between brands.


- jim 11-17-2014 5:47 pm [link] [4 comments]

Monty Don fork to fork series now on you tube


- bill 11-14-2014 1:05 pm [link] [add a comment]

53 extremely short instructional videos from the NYTimes: basic cooking techniques.


- jim 11-07-2014 5:05 pm [link] [8 comments]

$299 portable outdoor pizza oven. Pretty interesting. Reviews say temps over 900 degrees no problem. And heats up fast. I'm thinking this would be perfect way to sear steaks when they come out of the sous vide, which is a summer time staple for us in CT. My current method (have I described this before?) modified from an Alton Brown idea, is to fill a BBQ chimney up with hardwood charcoal, let it get super hot, and then just place the whole thing down on top of my steaks resting in a cast iron pan (so the steaks are in the small bottom cavity of the chimney where the paper goes when you start it). Super hot coals are right on top of the steaks. Does a pretty good job but a) no way is it 900 degrees, and b) you get ash falling onto the steaks, and c) you can only do 2 smallish steaks at a time. The Uuni might be better. And I could make pizzas too.


- jim 11-03-2014 2:54 pm [link] [3 comments]

thanksgiving croissant at momofuku milk bar


- dave 11-01-2014 9:17 pm [link] [add a comment]

How to Build a Smokehouse for Smoked Cheese and Meat


- bill 10-30-2014 10:31 pm [link] [add a comment]

breadmaking 101


- dave 10-15-2014 11:24 pm [link] [1 ref] [9 comments]