Oh tacos. You’re the only ones who understand me. I made carnitas for tacos for some coworkers and friends the other evening. Recipes were demanded. So here, go forth and make your own delicious tacos. Ingredients 1 4–5 lb boneless pork shoulder (aka pork butt) 1 large onion 2–3 smashed garlic cloves 1 quart of [...]
Michael Ruhlman rants against vodka martinis. I understand his pain, but his recipe is too dry. 3 parts gin to 1 part vermouth, people. At a 5 to 1 ratio, you may as well just drink gin on the rocks. Also, don’t keep your vermouth at room temperature – unless you consume it quickly. Vermouth is wine. [...]
At my most recent cocktail party, a guest brought a gift of Ransom Old Tom Gin. Old Tom is a lovely old style gin with lots of infused flavor, very different from what you might expect. Malty, spicy, complex. It’s very good over ice with with a big lemon peel, though we failed to make a good [...]
I found this wackiness on the metafilter: How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo. It totally, mostly, works. (I had a few cloves left unpeeled. They were the strongest. The deserve to live.)
I came across this article via the ever Daring Fireball and it quickly got picked up by the Metafilter. It’s a good discussion of how vodka became popular in the US, largely due to really good advertising. It also validates my opinion that vodka makes lousy martinis. Vodka Nation | The Weekly Standard.
I approve of this sort of thing. Now you’re cooking with comics..
This is fantastic: http://studiofeast.com/2011/07/21/recap-doppelganger-dinner/ The vegetarian and omnivore dishes look nearly identical, but are made from different ingredients.
I recently came across a short piece on how to safely prepare steak tartare by Michael Ruhlman (author of Ratio which is a great book). Today I had a spontaneous day off drop in my lap. A Friday off is a good day for a decadent lunch, so I decided to try making steak tartare [...]
(watch the butter. oh my god. the butter.)
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