Confessions of a Maple Syrup Smuggler

I always bring my own baked potato with me to mid-range steak houses because most places wrap them in foil, in essence steaming them. I like a nice crispy skin from a shioyaki style potoato so I'm forced to bring my own in a small insulated cooler.

Don't even start me up about places that don't serve butter made with cultured cream from Irish grass fed cows that only have BMI's within 1% of the norm for their breed.

Ed Levine's Golden Rules of the Perfect Pancake

I have no use for maple syrup. I grew up in sugar cane country and for my pancakes (or hoe cakes, corn cakes, etc.) it's cane syrup made by my neighbors at their annual cane grinding.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

I like Boar's Head Cheddar Double Gloucester cheese. The only add in for me is a thin slice of Vidalia onion.

How to Make Mexican Tamales

My recipe for tamales:

1. Pick up the phone and call Mrs. Garcia down at La Placita Mercado Mexicana.
2. Ask for a couple of dozen for Saturday morning pick up.
3. Drive to the mercado, eat a few fresh Chicharrón and hand made tortillas while she packs them up.
4. Gourge for the rest of the weekend on fresh tamales.

Dipping Into Queso, a Texas Potluck Classic

Tony - People gotta' make money. If you have enough gabachos that want velveeta and Old El Paso tacos, then sell it to them. It's that simple.

Too Good To Mix: 9 Rums Perfect For Sipping

I've been enjoying Rum Agricole, sugar cane juice vs. molasses, for years. It was sad when Mount Gay discontinued theirs.

Dipping Into Queso, a Texas Potluck Classic

I prefer to use melted down orange road cones. It has a different flavor profile then the yellow brick, but it is a nice change.

How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

@zorazen - More fried pork belly silly.

Carne Adovada (New Mexico-style Pork with Red Chilies)

Leave out the OJ and raisins and cut the pork into 1/2 inch cubes and you have chili. Oh yeah, you should use Mexican oregano.

5 Rye Whiskeys You Should Be Drinking

I use to always have a bottle of Sazerac in the house until the hipster doofus' "discovered" Rye. Now it is a rare as a honest politician.

How to Make Maryland Fried Chicken With White Gravy

My Southern Georgia mom would often make white gravy after frying chicken. With a table full of growing boys to feed on a limited budget, the gravy was a good way to fill up bellies. Rice and gravy was ubiquitous in the South.

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

@ jacobEstes - Twee is a word used by people who just know in their hearts that 99.99999999999999999999999999999 % of professionals are wrong and that they are right.

Thanksgiving Pie Head to Head: Classic vs. Apple-Pecan Bourbon-Caramel Pie

Apple pie? Meh.

I'll take sweet potato or peacan (or sweet potato-pecan) any day of the week.

In Praise of a Turkey-Free Thanksgiving

@ Alarik - "Prime Chicken"? Is that USDA prime, Portland prime, or just Oregon prime?

Take Your Spatchcocked Turkey to the Grill for Extra-Moist, Evenly Cooked Meat

I've been using this technique for the last few years, except for the stuffing component, there is no finer way to cook a turkey. I use apple wood or cherry wood.

My wife doesn't particularly care for smoked turkey and for years I would have to cook one in oven for her and one on the smoker for me. Grill roasting a spatchcocked bird with a mild wood solved that problem.

In Praise of a Turkey-Free Thanksgiving

"Why would I want to eat a dried-out, chewy bird"?

I make a few turkeys a year. I spatchcock them usually, and grill roast them with cherry or apple wood. They are never dry or chewy. As for the legs, I smoke them, vacuum pack a bunch of them, and use them to season greens throughout the year.

Besides, how do you make a turkey, stuffing, and cranberry sandwich without turkey?

Thanksgiving Pie Head to Head: Classic vs. Salted Chocolate Pecan Pie

Sweet potato pecan pie is the only alteration to the traditional that I care for.

Breakfast of Champions: Why New Jersey is Crazy for Pork Roll

I live in Central Florida and the Publix supermarket chain carries Taylor. I eat it occasionally, but it's nowhere near as good as SPAM.

The Hollywood Effect: How Fried Green Tomatoes Became a Southern 'Classic'

As son of a son of a Sourthron, fried green tomatoes have been on my plate for the last 57 years.

Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce

One more reason to have a wok insert on the grill.

Cracklin' Cornbread From 'Heritage'

I'm from the deep South. No flour - no sugar isn't just a mountain thing, it's also the way everyone I know makes their cornbread.

Doritos Migas With Pepper Jack Will Rock Your Morning, Hangover or Not

The only thing missing is an extra shot of gluten!

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

I used the braising liquid last night to cook some chicken quarters. They were very good.

Next time I make this, I'm going to up the amount of braising liquid I make and freeze some for future use.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

You should get a Nobel Economic prize considering how much money this is going to save me ...

Thank you.

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

I made this for supper last night. Magnificent. Served over parmesan and garlic mashed potatoes.

Anyone heard of a Corvette Summer?

A friend was telling me about a drink called the Corvette Summer. I've looked all over the internet and can't seem to find it. Anyone know a reference to the drink?

The closest thing I found to the ingredients he described is The Paloma.

Touching food story

We need to see more of this kind of story on TV:

Food Joke

"A new report shows that due to the weak economy right now, more Americans are canceling their cable television. Good luck trying to live without eight shows about cakes."

From Conan O'Brien. How true, how true.

Cook the Book: Roast Beef on Marrow Bones

The Applestones always have plenty of marrow bones lying around their shop and, knowing the beefy, buttery goodness that rendered marrow bones produce, they decided to incorporate them into a roasting bed. The marrow bones are set on the bottom of a roasting pan along with onions and garlic that have been caramelized. The seared beef is placed on top and stock and butter are added before this meaty dish is roasted in the oven to a rosy medium-rare. More