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Drink the Book: Celrtzer
I've made this before, its wonderful with a good gin as well, like Hendricks.
Time for a Drink: the Singapore Sling
I like mine on the sweeter side. With Cointreau and a little pineapple.
Cook the Book: 'The Sriracha Cookbook'
I love Sriracha with creamy stuff, mixed in sour cream or mayo as a condiment. And I always think of Sriracha as Vietnamese ketchup for its ubiquity in Pho places, but Huy Fong Foods actually makes it in California, look on the bottle for yourself!
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That picture was the very last thing I wanted to see this morning as I was finishing my breakfast. Tongue isn't all that great by itself, but pickled tongue? Really Serious Eats? Pickled Meats? Are we just out of good tasting recipes now?