Recent Comments

From Drinks

Soda: Polar Seltzer's Christmas Flavors

I'm astonished the eggnog flavor wasn't nearly as awful as I thought it would be, but I don't see myself running out to buy any, either. A word of warning, though, learned from an experience with infused vodkas at Russian Tea Time in Chicago: Mint + Vodka = Scope. Every time. It *sounds* good, but trust me - it's not!

See more comments by DuncanHusky »

Recent Posts

DuncanHusky hasn't written a post yet.

Recent Favorites

DuncanHusky hasn't favorited a post yet.

Recent Polls

From Serious Eats: New York

DuncanHusky answered "I can't stand bad coffee—I'll only drink well-prepared stuff." to How Picky Are You About Coffee?

From Serious Eats

DuncanHusky answered "Moka pot" to How Do You Brew Your Coffee?

From Serious Eats

DuncanHusky answered "Salty" to Are You a Sweet or Salty Breakfast Eater?

From Serious Eats

DuncanHusky answered "Way" to Grocery store self-checkout lanes: way or no way?

Recent Quizzes

From Serious Eats

DuncanHusky got 87% correct on How Much Do You Know About Beer?

From Serious Eats

DuncanHusky got 77% correct on How Much Do You Know About New Orleans Food Culture?

See more polls and quizzes by DuncanHusky »

Recent Comments

From Drinks

Soda: Polar Seltzer's Christmas Flavors

I'm astonished the eggnog flavor wasn't nearly as awful as I thought it would be, but I don't see myself running out to buy any, either. A word of warning, though, learned from an experience with infused vodkas at Russian Tea Time in Chicago: Mint + Vodka = Scope. Every time. It *sounds* good, but trust me - it's not!

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

The first time we grilled bacon and found it so smoky and amazing! (Actually, that was the second time we grilled bacon, since the first time we tried it the burning fat sort of incinerated the bacon. Live and learn!)

From Serious Eats

Have You Tried Modernist Cuisine at Home?

I received a Sous Vide Supreme for Christmas and we're really been giving it a workout ever since! It's fantastic for fish, pork, and chicken, but where it really shines is making the most remarkable steaks. Our grill has been relegated primarily to a place to set up the charcoal chimney we we can sear off steaks cooked in the sous vide! (To be fair, we didn't use it much before, anyway.) J. Kenji Lopez-Alt has written some really excellent articles on sous vide cooking here on Serious Eats; if you're interested in the technique and haven't read those, by all means dig into the archives!

I have fiddled a bit with some of the more exotic powders. I really do want to make some cocktails using spherification, but it's going to take some more experimentation. For what it's worth you can get a good starter kit for this for about $40-50 on Amazon. The maltodextrin has been especially fun to play with, though. The look on people's faces when they tasted the duck fat popcorn (and them dove back in for more) was priceless!

From Drinks

Cocktails and Spirits with Paul Clarke: Know Your Local Booze

Great Lakes Distillery out of Milwaukee (http://www.greatlakesdistillery.com) makes some great products, sold under the Rehorst name. I'm a huge fan of their gin, and their vodka is good too. My favorite is their Pumpkin Seasonal Spirit, a joint effort with Lakefront Brewery.

Great Lakes also does a really nice distillery tour, and have a bar set up to show off their wares. It's a great way to pass a weekend afternoon!

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Enjoying Zingerman's bacon apple crisp at Zingerman's Roadhouse. Not because it was necessarily good, but because it was definitely memorable :-)

From Serious Eats

Cook the Book: 'Pig: King of the Southern Table'

Smoked pork shoulder, smothered in South Carolina mustard BBQ sauce!

From Recipes

Grilling: South Carolina Mustard Sauce

This looks like a good recipe, but it might be a bit lacking in bite? I've been making the following recipe for a few years and I adore it.
------------
Kevi's Miss Piggy Mustard Sauce
From the kitchen of Kevin Taylor, the BBQ Guru (http://www.thebbqguru.net/)

This is pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.

1 cup mustard
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup brown sugar, light
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon hot sauce
1 teaspoon soy sauce, dark
2 tablespoons butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.

Simmer for 10 minutes.

Remove from heat and add butter and soy sauce.
------------
I've put this on pulled pork and smoked chicken and it's amazing on both.

As for what hot sauce, I've always defaulted to Tabasco, but I like Crystal as well. I know many prefer Frank's, though. (Don't take my word as gospel, though - I'm just a d*mned Yankee ;-)

From Serious Eats

Cook the Book: 'My New Orleans'

Farm-fresh eggs. I never knew there was a difference until getting some last year. Now I am addicted!

From Serious Eats

Cook the Book: 'The Art of Eating In'

We can make better food for far cheaper at home!

From Drinks

Cocktails and Spirits with Paul Clarke: Where to Drink in Vancouver

We visited Vancouver last summer and while we didn't have a chance to sample the cocktail offerings, we did hit a few beer places. I can wholeheartedly recommend Sailor Hagar's brewpub in North Vancouver (http://www.bestbeerbc.com/) - not much for ambience, but an extremely friendly staff and a tasty menu make it worth investigating.

Yaletown Brewing Company in the Yaletown neighborhood (http://www.markjamesgroup.com/yaletown.html) is also quite good!

From Serious Eats

Cook the Book: The Grand Central Baking Book

Lovin' Oven Cakery in Round Lake Beach, IL. Great cakes, and excellent paczkis!

From Serious Eats

Cook the Book: 'Mad Hungry'

It's all about the nachos, loaded with goodies.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Culinary Adventure Society

Truly excellent cocktails while watching the sun set over Puget Sound at Nimbus in Bellingham, Washington.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I like it simple: White bread, ham, and honey-garlic mustard from Peju Vineyards.

See more comments by DuncanHusky »

Recent Posts

DuncanHusky hasn't written a post yet.

Recent Favorites

DuncanHusky hasn't favorited a post yet.

Polls

From Serious Eats: New York

DuncanHusky answered "I can't stand bad coffee—I'll only drink well-prepared stuff." to How Picky Are You About Coffee?

From Serious Eats

DuncanHusky answered "Moka pot" to How Do You Brew Your Coffee?

From Serious Eats

DuncanHusky answered "Salty" to Are You a Sweet or Salty Breakfast Eater?

From Serious Eats

DuncanHusky answered "Way" to Grocery store self-checkout lanes: way or no way?

From Serious Eats

DuncanHusky answered "Doritos: 'Underdog'" to Which of These Was Your Favorite?

See more polls by DuncanHusky »

Quizzes

From Serious Eats

DuncanHusky got 87% correct on How Much Do You Know About Beer?

From Serious Eats

DuncanHusky got 77% correct on How Much Do You Know About New Orleans Food Culture?

See more quizzes by DuncanHusky »

About DuncanHusky

Website:

Location:

About:

Favorite foods:

Last bite on earth: