Food and Drink

This is my personal apocalypse. I don't drink booze, I don't smoke or vape. Weed makes me paranoid and miserable (edibles make me trip balls in addition to being paranoid and miserable.) I sure as fuck don't mess with any powder or pill drugs. While I am a believer and advocate of the use of natural psychedelics for purposes of therapy and personal growth, I'd never do them recreationally. Tapatio is my one drug. Long term listeners may recall when I told the tale of driving to a Walmart Black Citadel Super Center in W.Mass to buy them out of Tapatio. I've done that two other time, but not photographed it. I did the math once and I went through ten…

Happy kimchi day! Yes, really.

I posted about purchasing a new carbon steel pan recently. I thought that member's choice of cookware might be a interesting thread. For my self I have and use a set of non-stick cookware that I like. However most people missuse non-stick cookware. It's not made for high temp cooking, and will offgas at higher temperatures. That's not good for your health or for the pans non-stick characteristics. I also have a stainless set of Cookware that I love. That cookware, as many others require a certain method of cooking. Pre-heating is a must, but it's quite easy to learn and quite good once you do. Mine is a 5 ply clad set with a copper core as well as aluminum core…

I posted about purchasing a new carbon steel pan recently. I thought that member's choice of cookware might be a interesting thread. For my self I have and use a set of non-stick cookware that I like. However most people missuse non-stick cookware. It's not made for high temp cooking, and will offgas at higher temperatures. That's not good for your health or for the pans non-stick characteristics. I also have a stainless set of Cookware that I love. That cookware, as many others require a a certain method of cooking. Pre-heating is a must, but it's quite easy to learn and quite good once you do. Mine is a 5 ply clad set with a copper core as well as aluminum co…

I’m going to abuse my powers as admin and sell some coffee: I have 40 lbs of coffee available to purchase. It’s a medium roast rwandan coffee that I taste blueberries in. It’s the first coffee I thought was worth selling under my brand. From the bean wholesaler: Rwanda Natural - Huye Mountain Sweet, black grape, blueberry, boysenberry, chocolate Huye Mountain Coffee is a private washing station established in 2011 to provide farmers in the region with access to international markets and buyers of specialty coffees. Around 1,330 producers deliver their freshly picked coffee cherries to 26 collecting stations around the Huyecommunity,…

Anybody interested in sharing local beans, secret Santa style? I would love to share the amazing beans that are roasted here in Cincinnati.

We have every other form of cooking thread, so why not baking? I'll start with today's lunch, leftover from last night's dinner ... Clearly nobody is going to hire me for my crimping (or photography) skills. But they were delicious nevertheless. The crust is a rough puff pastry made with 1/2 whole rye flour. The filling is yellow potatoes, peas, green onions, and chevre.

Making a batch for some friends tonight so thought I might document it here. I made a batch for one of the MoAs where it was well received. Depending on your ice/water adding strategy it makes ~5.5 quarts. Scale accordingly. The finished result is a deliciously complex florally sweet punch that isn't too cloying where I personally cannot pick out any of the individual ingredients they just integrate to something magical. It's based on this recipe: https://jeffreymorgenthaler.com/vacuum-seal-oleo-saccharum/ With a few ingredient substitutions I've adopted by way of my cocktail guru friend Dave who intro'd me to this. I've appended the substitutions to the r…

Friends and Mentors, I recently moved overseas to Moldova, a country where 70% of the population is economically dependent in some way on the wine industry. The wines themselves are not very well known internationally, but their primacy in their own country means that wine is consumed at virtually every meal and imported wine is essentially nonexistent. Domestic wine is both a huge business and a central part of culture here. One perk of my housing here is a 1000-bottle subterranean wine cellar, which currently sits empty. I am not well-versed in wine, but considering all the above and an average price of $6 a bottle on the local economy now seems like the p…

I collected these from an old Mag series (Liberty and others). I thought I would just create a fun dump of them. They are full of sexism, misogyny and racism enjoy... …

The beloved Mattnog recipe and the various iterations made over the years are sprinkled around in various parts of HC. This year, I thought we should establish a thread to keep it handy, and to remind people to make their batches early. Matt made his at the end of August when he first posted it. I made mine today and I think that is plenty of lead time even though six weeks is the bare minimum I would suggest. Mattnog Recipe by Matt NightWoundsTime Dunlop: In a one gallon container or two half gallons, such as glass milk bottles. 14 egg yolks 1 cup cane sugar 6 cups whole milk 1 cup heavy cream 1 750ml bottle of Rebel Yell bourbon (or …

Who has a nice RV? http://flowingdata.com/2015/10/26/top-brewery-road-trip-routed-algorithmically/?utm_source=fark&utm_medium=website&utm_content=link&ICID=ref_fark

A friend of mine just moved to Campo, CO (population 109 in 2010). She really likes it there except that she can not find decent wine within reasonable driving distance. It seems to me that ordering wine on line or by phone for delivery is a good way to solve this. Since I have no experience ordering wines remotely, I'm hoping people here could recommend any of them, both for and against. Thanks in advance for your recommendations. I'm sure that my friend will appreciate them.

Looking to get a single portable induction cooktop since I am tired of cooking on the crappy electric stove in my apartment. I have several cast iron pans that I use so there should be no problem switch. Anyone have any suggestions? Do a quick look, there seems to be the HC version (at $1,800) but maybe I don't need quite that much precision. It is very tempting though! https://www.brevilleusa.com/collections/commercial/products/the-control-freak?variant=34041893841 There is also one for $60 that they recommend here: http://thesweethome.com/reviews/best-portable-induction-cooktop/

My buddy turns 50 on Saturday and he really likes Irish whiskey. He usually drinks Jameson and doesn't spend exorbitant amounts per bottle. I'd like to get him something really special that's going to make an impression and that he's going to remember. I know Jameson makes some higher end bottles like 12/18 Limited Reserve and Rarest Reserve, but honestly, I just don't know. Do any of the Irish whiskey aficionados here have any experience or suggestions for me in the $200-$300 range, even if it's not Jameson.

Budget flexible, the more idiot-proof the better -- for obvious reasons. Pellet seems like the lazy fucker's way to go and MAK and Cookshack get good reps online. Opinions?

Like the title says, what are you all's favorite snack foods? Or maybe just something that you know you shouldn't eat, but so good you couldn't go without. For me it's petit ecoliers. I think they're the greatest thing ever.

Have you ever put butter on a pop tart? It's just like the family guy song says... It's so freaking good! I just tried it.

Hey Sirs, Today I'm giving the recipe and how to info of Saç Kavurma, A Turkish Cuisine Classic. Lets start with ingredients. For one hungry person (just multiple the quantity of ingredients with number of people) : 250-300 Grams Entrecote (any soft red meat can be used, not sure about pork) One middle sized Tomato Two middle sized long green pepper Half of a middle sized onion (I'm not using it now cuz I don't like onion) 1-1,5 tablespoon Butter (the one made from milk) 2-3 tablespoon Olive oil (not going to be used if following my way) Salt, pepper, thyme, flake…

I want to get a Thermapen. Which one should I get? Also, will this work to measure of the surface of the pan? If not, what works best for that? Infrared thermometer? What kind? [I need to start cooking again or else I am going to turn into a blimp.]

A friend who I mistakenly turned onto bourbon has found a supplier of the 2015 release at $115 a bottle with possible free shipping to him/me. Any interest in a bottle, keeping in mind they are the UK 700ml bottles vs the US 750ml?

I know that spirits with over 40% alcohol should last indefinitely even if opened (as long as they have a cap on them). What about lower proof liqueurs? I have about 20 bottles of opened liqueurs in my liquor cabinet that I haven't used in a couple of years. They range from 18% (pear liqueur) alcohol to 30% (Ramazzoti) alcohol. They have all been opened for at least 3 years. I am going to throw away everything under 20%. I am thinking of also getting rid of every under 30%. The question is what to do with stuff around 30%. Given that I don't really drink they very much and I have a limited amount of space in my liquor cabinet, this seems like a rational decision. …

http://getdistilld.com/ Think of it as Untappd for whiskey. The database is missing a lot of things, as expected. But I like the "check-in" [review] format and it's pretty straightforward. Add me if you start using this app!

From Iceland, a light, citrusy and ... IPA.