The Best Gin to Buy on a Budget

I second the Gordon's question. Did it not make the cut or was it not one of the brands you tried? Personally, I'd take it over either Seagram's any day. Bombay (Original, not Sapphire) is my standard, but Gordon's is my go-to backup.

The Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey


The past two years I've made your Turkey Porchetta (on the smoker FYI). I've received a request to try to make a Turducken Porchetta this year. But I'm taking it on the road, so I can't use the inside-out Turducken method (I can sear/finish the roast onsite, but I can't be there all day to cook it in stages).

So, I'm thinking I'll modify the Turkey Porchetta recipe, adding butterflied layers of chicken breast, duck breast, and sausage. But I'm concerned about cooking the sausage without over-cooking the chicken and turkey.

Let's say I sous vide it to 150F, how long would it need to be held at temp for the sausage to be safely cooked? (Any other suggestions?)

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

@jamo1973 - I have the same issue. What I do is heat my stone on the bottom rack of the oven so it's screaming hot. Then, (with a very heavy pair of welding gloves) move it to the top rack before launching the pizza. It's counter-intuitive, but the top of a pizza will cook faster on the upper rack. Something to do with convection currents or something. (TL/DR->

How I Built a Barbecue Restaurant in Brooklyn: So I Failed My Construction Inspection

Re-inspection fees are just an extra tax on construction. Your contractor should have told you up front- you will fail your first couple inspections, you will pay the re-inspection fees. If you don't have a violation, they will invent a violation.

Here in Georgia (Red-est of the Red "Business Friendly" states), I once had an inspector say he was failing me because we had no GFCI in the laundry... as we are standing in the laundry looking at the GFCI. His reasoning- he didn't find the GFCI quickly enough when he looked for it.

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

I was surprised to not see vodka making a cameo in the breading given the success in the KFC and General Tso's recipes. Much like General Tso's my biggest issue with parm is the breading becoming soggy.

From the Archives: How to Pick and Cook a Holiday Ham

Tried curing my own ham this year. There were a few fresh hams at my local Farmers' Market in late February. Couldn't resist. Adapted Kenji's dry brine corned beef recipe. I'm opening the bag tonight to smoke it... here's hoping it's cured, not spoiled.

Open Thread: White Chocolate, Yay or Nay?

White Chocolate, yes! Sweetened hydrogenated palm kernel oil "confectionery" masquerading as chocolate, NO!

The 'Influential' Burger (That Influences You to Order Chili Dogs Instead) at The Varsity in Atlanta

Of course it was bad! You ordered it wrong. It's supposed to be topped with chili, pimento cheese, onions, slaw and a ton of mustard. Then you can't even taste the burger. No Atlantan in his right mind ever wants to actually taste a Varsity "steak". Better yet, just get two chili cheese slaw dogs, rings and a FO.

Poll: Burgers with Two Proteins: Way or No Way?

The fourth law of sandwich dynamics:

BBQ Pork Burger

Help Me Help My Vegan Friends

Thank you, everyone, for your help. You've given me some really great ideas of ingredients to try working with. I really wanted some basic ideas so I could start exercising my creativity and having fun with this.

@Siobahn and AnnieNT. Exactly. That's my issue. I don't want to just try to make a vegan-version of non-vegan dishes. But being a non-vegan, I just don't know the "spice palate" is, so to speak. It's just like when I first started cooking Chinese. I had a firm grasp of the Western pantry and what ingredients added what elements. But with a different cuisine it's like a different language. If I want to (eventually) create paragraphs, I have to start by learning the alphabet.

Help Me Help My Vegan Friends

The son of a friend of my family was recently badly injured in a car accident. To help our friends through this horrible time, my family has committed to cook for them, so that they can focus on his recovery. We're a family of Southern cooks, so comforting people with food is what we do. Except there's one problem: They are vegans.

I am decidedly not a vegan. The problem that I'm running into is that 95% of the time when I cook I'm not following a recipe. I'm usually very good at imagining a dish and making it happen. But I'm finding that too many of my go-to flavor tricks involve animal products; stock, bacon, butter, cheese.

So, when I come up with a good vegan recipe idea, e.g. quinoa roasted vegetable "lasagna" I soon realize that I don't know how to replace the salty-umami of Parmesan or the qualities that a little butter adds to tomato sauce. So the dish ends up flat. Like it's missing something. Which it is. Obviously there are vegan "versions", like vegan cheese, but they aren't great.

I feel like there are probably better complementary ingredients I could be using that aren't pretending to be something they are not.

Kevin Liu's recent series on replacing the core qualities alcohol in "mocktails", got me thinking: Are there some vegan friendly ingredients that can serve as "flavor bombs" to enhance and fine-tune vegan dishes? To add; saltiness, creaminess, smokiness, umami, and so on, when it's what a dish needs.

Any vegans out there with helpful thoughts?

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