Serious Eats - seriouseats.com

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!

I simply must make this! However...the link to the recipe is broken :-(

Ribeye cap steak, cooked sous-vide for 36 hours!

Angostura and Peychaud's, as well as Fee Brothers' Peach and Orange bitters.

On a white pizza, with goat cheese, garlic, and arugula.

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!

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

I'd have to go with Restaurant Wars!

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.
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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.
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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 ;-)

We can make better food for far cheaper at home!

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

My Kitchen Aid mixer!

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