Recent Comments:
Rethink Rum with Ron Zacapa Centenario, 23 Anos {Slashfood}
Mar 27th 2009 9:08PM I had this in a rum tasting flight with dessert at a Legal Seafoods one night, and promptly bought a bottle. Awesome on the rocks, and has really replaced bourbon for me.
Biscuit Recipe #2 - White Lily and Vegetable Shortening {Slashfood}
Jan 11th 2009 10:33PM I did the Bittman recipe recently with no real complaints. 2 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 5 tablespoons butter, 7/8 cup buttermilk.
combine the dry, rub in or food-processor in the butter, add the buttermilk and stir until it forms a ball; dump on lightly floured surface, knead 10 times or fewer. 450 degrees, 8 minutes or so.
Crock Pot Conundrum and a Pulled Pork Recipe {Slashfood}
Dec 6th 2008 12:00PM I do something similar -- pork shoulder, but just salt and pepper, rubbed in, no other spices, no liquid, fat side down.
When you get home from work, flip it over and add North Carolina style bbq sauce: discard a little bit from a 1-quart bottle of apple cider vinegar and add:
1 - 1 1/2 tablespoons crushed red pepper
2 tablespoons firmly packed brown sugar
2 tablespoons coarse salt
2 tablespoons vinegar-based hot sauce of your liking (Crystal is my favorite.)
1 teaspoon freshly ground pepper
Shake well. Add a few good glugs to your meat; take out the fat and shred the rest; serve on potato-based hamburger rolls with mayo-based cole slaw and more sauce to taste. Leftover sauce keeps forever.
It's not quite Ed Mitchell's, but it'll do just fine.
The Bloody Mary Turns 75 Years Old Today {Slashfood}
Dec 1st 2008 4:28PM I like to make mine with gin instead of vodka.
Leinie's takes small town Wisconsin nationwide {Slashfood}
Sep 15th 2008 8:30PM I've had that Sunset Wheat once or twice, and I'm not a fan -- I agree that the taste is kind of "off" compared to other beers. It's a spice issue.
The River Cottage Family Cookbook, Cookbook of the Day {Slashfood}
Aug 22nd 2008 10:07PM Hugh Fearnley-Whittingstall is fantastic. I've seen him on The F Word, and his book "Meat" is amazing. I'll have to check this one out.
Get Ripped at Rutt's Hut {Slashfood}
Jun 21st 2008 7:58PM Jimmy Buff's in West Orange for THE original and best Italian Hot Dog; Amazing Hot Dog in Verona for everything else.
Oh, by the way, there's an $89.99 Sprint unlimited plan, too {Engadget Mobile}
Mar 2nd 2008 3:54PM Yeah, that's pretty much the SERO deal; I have a $60 version of it. Offhand, I THOUGHT the $45 version was "only" 800 minutes, and I got 1200 with mine, but I'm a bad consumer and never really check to see what my usage is, so long as my bill is about what it should be each month.
Do Blog Comments Have Value ? {Blog Maverick}
Nov 22nd 2007 11:43AM It really seems to vary wildly depending on the blog and the people who read it. Someone upthread mentioned gawker, and I agree with what they do there (and on the connected gawker media sites, like consumerist, defamer, and so on). I in general find that commenting works best in environments where people take ownership for their comments using some form of recognizable username; the "mojo" concept at dailykos, for instance, helps keep things reasonable there.
On the other hand, my experience has usually been that the style of commenting here -- fill in a field with a random name and email address, and if you want, a URL that people can be sent to if they click your name -- lends itself to spam, to trolling, and, most frustratingly, to useless comments, like "Your blog has no value" that add nothing to the discussion.
Yup, it's another beef recall {Slashfood}
Nov 4th 2007 10:12PM This one scares me; it seems the vast majority of these things involve those nasty pre-made frozen patties, but this involves the exact same meat (3 lb value packs of 80/20) that I use all year long to make my own burgers, tacos, and meatballs. I buy the package, mix it all together, form burgers, and freeze them, and I might well have some of this in my freezer now; how on earth would I know?
