It’s after Easter here in Massachusetts and the weather held out long enough this past Sunday to allow me a whole day of barbecuing. And since it’s after Easter that means there is a good amount of leftover lamb on sale.
Cold miserable weekend? Check. Football consistently playing from the living room? Check. Cold beer in the fridge? Check. Well, guess the only thing missing is some chili.
Callah and Matt from the Tiny Acre in Woodstock, CT dropped off some awesome baby eggplants, so naturally I fired up the grill. I had some tomatoes as well, so I figured a quick tomato sauce over some pasta and some simple grilled chicken would round out the menu. Check out the video and the…
Barbecue is supposed to be simple. Make fire. Add meat. Wait. Eat. The rest are just bells and whistles to make what is essentially one of the first human examples of cooking just that little bit better. What really matters is technique, and understanding exactly what is happening to that meat.
I had seen this during one of my late night cat video hunts on Youtube, but didn’t realize it was as popular as it was. When I saw that one of these shops was opening right in my old neighborhood, I had to check it out.
Sour beer is a new frontier. Governed by forces that are as mysterious as they are fundamental. What causes different flavors in sour beer is widely unknown to the drinking public.
No, Brett isn’t the name of some bearded, flannelled brewer somewhere in the Pacific Northwest (although it probably is). It’s the nickname brewers have given to brettanomyces, a unique and still not completely understood genus of yeast that produces a set of flavors that, in some circles, are to be avoided at all costs.
A hot day in NYC on our “mini-moon” so some indoor, out of the sun, semi-air conditioned fun was in order. My preparatory Googling came up with Chelsea Market, and after about a few seconds of looking over what they had I knew this was going to be a blogging-rich environment.