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?
Yay for new puppy!
Let me try that again.
The backside picture of Milton with the glasses on looks surprisingly like Chiefs coach Andy Reid:
Yay Leandra's cereal column is back! Boo, there's still a dozen defunct columns we need back at SE!
@FreeRangeNan - I have the equipment to run pour and tap densities at work, what kind of salts do you want tested?