Profile

MarvinDog

I'll try anything that people somewhere eat and enjoy.

  • Website
  • Location: Suburban Chicago
  • Favorite foods: Edible
  • Last bite on earth: Duck Confit

The Food Lab: How To Make The Ultimate Turducken

Just made this last weekend. Talk about a huge hit.

What the heck does Hemp 'go with'?

Twinkies and Workingman's Dead.

Can you explain the Success of Little Debbie snacks?

Swiss Cake Rolls are my food weakness. I will go through an entire box in a half hour if I know they're in the house. I can't stop myself.

VOTE: Chicken or Beef?

How to choose between a short rib burger and fried chicken? Or between a Beef Wellington and a roasted chicken stuffed with oyster dressing?

I know, I'll choose duck.

Splurge-worthy ingredients

Cheese and booze.

Cocktail 101: Glassware Basics

FWIW, I always put a Sazerac in an up glass. No ice? It goes up.

Ikea sells up glasses that aren't quite as tall as others. Even my very spill-prone wife hasn't spilled one of these.

Irish Cream recipe

I'd bet neutral spirits instead of whiskey, with vanilla and other flavoring added.

Adding your touch to store bought condiments.

When I'm making hot dogs at home, if I can't find neon green pickle relish, I'll add food coloring to the regular stuff so my Chicago dogs look right.

Taking A Look at Irish Whiskey

Tullamore Dew!

Irish Potato Candy?

@VerySmallAnna-- Yeah, I wasn't sure if this was what the OP was talking about as I thought that what I posted was Bohemian. Or at least it came from the Bohemian side of my family.

Cast Iron

@bleu-- Tell your husband to get the pan hot before adding his egg-substitute. And that oil/butter goes into a hot pan, not a cold pan. I use about a teaspoon of olive oil into a hot cast iron pan (on the fire for about five minutes or so before anything goes in) for eggs and egg-related items. Nothing sticks, ever.

The only time anything sticks to my pans is when my wife cooks.

Irish Potato Candy?

@Twistie, If it's the same as what I learned, peel and boil a small potato. Once it's cooked, drain and add whatever flavoring you want and powdered sugar until it's thick, like a cream candy. When the sugar hits the hot potato, it'll just about liquify, so you'll use a lot of powdered sugar. Form into balls, shapes, etc., and coat with chocolate or crushed nuts or leave plain.

Use a small potato, as even a small potato will yield a bunch O'Candy.

Maple, Maple, Maple!

Mix a tablespoon or so of maple syrup with the juice from half a lemon in a cocktail shaker until it is smooth. Fill the shaker halfway with ice and add 1 1/2 shots bourbon. Shake and strain into a martini glass.

So How About This Lenten Diet?

@Martini Me, That's a very good point.

10 Spices That Should Be in Your Pantry Right Now

In the discussion of herbs and spices, I have never understood the need for their separation. After all, for the most part, they're treated the same in cooking. That is, one would never say, "oh, you can't add an herb to this dish; it's spices only," or vice versa.

Angostura Bitters...what else to do with it?

Add a few drops in a neat circle to the top of a cocktail made with egg white and served up. Drag a toothpick through the drops and your guests will be amazed.

1/2 shot will also cure stubborn hiccoughs.

10 Spices That Should Be in Your Pantry Right Now

What about these basics--
Basil? Oregano? Thyme? Sage? Rosemary? Fennel Seed? Cinnamon? Black Pepper? Cayenne? Marjoram?

Cocktail 101: How to Make and Use Flavored Simple Syrup

I've been doing this for quite a while. Beware though, flavored syrups add a complexity that's hard or impossible to find at most commercial bars, so it's easy to ruin friends and family for other establishments, possibly resulting in your home alcohol budget increasing rather dramatically.

OH NO! Has this PASTA post been posted BEFORE?... FREAK...!!!

I had given up making fresh pasta several years ago as it was becoming far too hard on my shoulders. Then I finally bought a pasta roller for my mixer. Holy carp is this thing quick and easy. I'll never go back to boxed pasta again. Or even the refridgerated 'fresh' pasta.

A cup of flour, two eggs and a good pinch of salt and we've got pasta.

For ravioli or tortellini, he hardest thing for me when I'd previously roll out pasta dough with a rolling pin, was getting a consistent thickness (or thinness, actually). No matter how many times I did it, they always looked a bit rustic (ok, they looked like crap). I don't have that problem anymore.

What are Some Good Food Trivia Questions?

@Meat guy, European or African?

Drink the Book: Cocktail Techniques by Kazuo Uyeda

A Martini made with North Shore Distillery's Gin No. 6

Comments working!

Hey— does this mean that em dashes, et.al., work again?

Chicken Juices Cross-Contamination, Fact or Hysteria?

@new cook, 16 oz spray bottle. Back in my clinical days, there'd also be a 30 day expiration date written on the bottle when each new bleach solution was made; I had to write up technicians who wouldn't label bottles. I don't do that at home; my wife'd kill me.

Enter to Win a Copy of the 'Alinea' Cookbook

Chicken liver ice cream. The ability to make savory ice creams was the reason I bought an ice cream maker.

Survey: What Pizza Topping Is a Dealbreaker for You?

Pineapple. I love pineapple, but don't put it on my pizza.

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