Food and Drink

Snack Pack, I'm the coolest!

Yes. Yes it is. Anvil # 97 Whiskey Skin The Anvil list calls for Scotch but I used Irish Whiskey to compare to the Toddy since the only difference is the lemon rind aka skin. (Use small bar-glass.) Take 1 lump of white sugar. 1 small wine-glass of Irish whiskey. 1 small piece of lemon-peel. First rinse the glass with hot water, put in the sugar, fill the glass half-full of boiling water, add the whiskey and stir. Serve with a spoon. No you are not having Deja-vu. It is pretty much the same drink as the toddy with the addition of the lemon rind. There is no spoon.

Perhaps a new thread that focuses on cooking and recipes would be nice. Here's what I cooked tonite. I haven't perfected the recipe, but a stew in my new Dutch oven: ... and for tomorrow night, a chicken marinade that's hanging out in the fridge:

In a quest to stop drinking soft-drinks I think I'm going to give coffee a try. Any suggestions on a mild coffee for a first-time coffee drinker?

Since I blame Head-Case for getting me started on the BBQ Path, I thought I'd start a thread for Grillin and Chillin folks. I've mastered steaks, so I've ventured into pork. (other than bacon) Just finished a nice low and slow set of Baby Back Ribs. Apple wood chunks for smoke, indirect on my Big Steel Keg. Cooked them at 225 F for 8 hours, with 300 F for 1 hour at the end for the final sauce glaze for that nice candy coating. Fall of the bone, indeed. The third rack is missing from the photo because it's been eaten. I use an Auber Instruments temperature controller so I can be extremely lazy about "setting and forgetting". And with a nine hour cook,…

For those who simply can't get enough bacon, especially when catching up on correspondence, there is now a solution. J & D's - Everything Should Taste Like Bacon: Products

Post your favorite Scotch(es). Laphroaig 18, Quarter Cask Talisker 18 Ardbeg Ten, Oogie Springbank 12 Cask I like peat. Original post:

So I have a Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker on it's way to me. (Damn UPS and their unexplained delays, won't get it until Tuesday, May 27 now) Really want to get into making real Sourdough, including making / maintaining a Starter culture. Should I go for it and make a wild yeast sourdough starter from scratch with just flour and water, or get a starter elsewhere as a seed? Was thinking of this one, I can appreciate the irony of this guy's name. http://www.sourdo.com/cultures/original-san-francisco/ Anyone else into making their own bread, the hands on way and the higher tech lazy way like I'm going to do?

I've been doing a lot of reading today, so figured I'd start a thread to discuss homebrew

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. …

Dinny's daily Smoothie pics to which I have subscribed has gotten me interested in putting the Vitamix back to use. I know there are many Smoothie people here so I thought a thread to share interesting recipes might be nice. I have done most of the basic things but I am looking for ways to incorporate more healthy things into my smoothies. I will start with one that I think is a bit of a failure, mostly because I do not like the flavor of chocolate Muscle Milk. 2 small containers of Muscle Milk Light Chocolate 8 Peach Slices 12 Strawberries 2 Tablespoons of Peter Pan Peanut Butter Ice While far better than straight Muscle Milk, it was still not a grea…

Reporting for duty. Picking up on milkpowder's recent thread (http://www.head-case.org/drink/got_wasted-t2796.0.html). Saw a bunch of good friends last night. A great time. Went out to dinner, then on to a nice bar for a nightcap(s). There was wine, champagne. The martini to start the night was probably a bad idea. I'm a lightweight these days, so there is much pain this morning. And my 19 month old--while precious--does not understand "daddy has a headache." Let the rehydration begin...

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.

I'm looking into buying one of these after doing some reading. I was curious if anyone owns one, has used one or has any knowledge regarding The Big Green Egg.

So this is pretty much an open invitation for suggestions, as well as a vehicle to talk about my recent drinking binge. I tend to like porters and stouts, and surprisingly (because I don't drink coffee) java porters. I should also mention that I would prefer one of those larger corked bottles, so I can pour off a smaller portion for myself. Usually takes me over a week to finish one of them. I've been drinking a lot lately. Not a lot as in a lot, but as in a lot for me. I'll mention some recent favorites and some recent "meh": Bashah -- this one didn't really hit me upside the head as anything special, but for some reason, I kept coming back to it (maybe it was…

Figured I would kick this one off, unless I'm the only cheese-head here. Solid largish American cheese company. Love their Merlot Bellavitano.

Continued as a new thread which started in the f*cking snow thread ...

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 …

No, not as a garnish...you know how vodka is fermented potatoes, and wine is fermented grapes, and beer is fermented...uh...barley? I think beer is a family of fermented things, there's rice beer, and barley beer, and wheat beer, and so on...and tequila is fermented agave -- so is there one that's fermented olives? I had a really good olive last night, and I imagine it would be good, but perhaps there's something about it which prevents it from happening (quantity?).

Because some of us are really into this horizontal stout release. http://www.fiftyfiftybrewing.com/2012Futures.pdf

http://www.chicagotribune.com/features/food/stew/chi-hot-dougs-closing-20140506,0,7406836.story

As shown by our "What are you drinking now" thread, there are a fair number of beer drinkers here. So, without stealing that threads thunder, perhaps it would be cool to have a thread where we can compile more in-depth reviews on our favorite (and least favorite) beers. No need for anything fancy or formal. Sure beer advocate and such are good resources, but I like you folks better.

I would like to make margaritas for a 4th of July BBQ we are having on Monday. As much as I like my guests, I don't think I want to use $50 tequila in their margaritas (just because I don't really think they would appreciate it). Any recommendations for budget "party" margarita tequila? Let's say under $35. I was thinking maybe El Tesoro Platinum ($35) or Cazadores Blanco or Reposado ($23/$27). I have had these in bars but don't remember them that well. Any suggestions?

i've been thinking about fucking ramen all day. a nice tasty hot bowl of classic ramen and special pork. i must leave now. i must go here. will get the one pictured at the bottom.

I'm looking to replace my PTFE (i.e. Teflon) non-stick fry/sautee pan and my abused (by houseguests) fry/sautee pans with an inexpensive set on non-sticks. My requirements are: Non-PFTE non-stick OK to put in oven and broiler (up to 450 degrees or so) Less that $100 for 2. I'm willing to go over $100 if you can convince me. Here are some examples of what I'm looking at: All-Clad B3 2 Piece Fry set Calphalon Contemporary Non-Stick 10" and 12" Omelette Pans Calphalon Unison Non-Stick 10" and 12" Omelette Pans I've found all of these at Bed, Bath and Beyond. I like shopping there as I have a -20% coupon. I'm not tied to BBB. I'm leaning to t…