I just need the recipe for the best John Daly and I'll be all set.
Now I want a margarita.
@Adam Kuban - I think your blood is 45% tomato sauce now.
I can't believe you forgot the most important use of oats Niki, haggis!
So the cake isn't a lie?
I would use Guinness Foreign Extra Stout in this recipe. It's got a lot more Guinness flavor than regular Guinness
It looks cool, but not $250 cool.
Vaya con Dios Max!
I hope that you keep writing this series Tyson. It's been a favorite feature of mine the past year.
RIP This Week at Serious Eats World Headquarters.
Webers also last forever. I have a Genesis Silver C from 2001 that's still going strong. Just this year, I finally had to replace the flavor bars, grates and ignition.
@Max Good - Out of the two, which one do you prefer, the Smokenator or Slow 'n Sear?
I have found this exclusive GIF of Ed after the sale to Fexy was closed.
Oh no, not Mr. Bear!!!! Hambone has a sad right now.
If you want to control your ice cream maker's speed, I recommend a variac. Basically, by limiting the electricity coming into the ice cream maker, you can make it churn slower. Here is one from Amazon that runs around $60.
I find your lack of dog pics...disturbing.
Kenji, can you recommend a good pressure cooker?
Heaven on Seven has had a lot of problems lately:
Farewell Leandra! Cereal coverage just won't be the same without you.
If I'm paying $6 for a 20 oz bottle of something, it better have booze in it!
Welcome Shabu to the Serious Eats family! More dogs are always appreciated.
I ,for one, welcome our new puppy overlord!
Traditionally, isn't pastrami made from the beef naval and not the brisket?