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From Serious Eats

A Gazillion Ways to Use Leftover Pickle Juice

When I was in Dallas I had a shot that was 1 shot of Tito's vodka to a half a shot of pickle juice served with a pickle spear. Although I was apprehensive at first it is a very good shot!

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

Humanely raised sustainable animals that are as free as possible from artifical hormones.

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Video: How to Peel a Banana Like a Monkey

I remember on some email that made the rounds at work a couple of years ago that if you peel a banana this way it eliminates the strings. I tried it and it doesn't completely eliminate the strings but it does reduce the number of strings.

From Serious Eats: New York

Dutch New Herring with Beer Pairings at Jimmy’s No. 43

Love the nieuwe (groene) haring. I haven't had it since I left the Netherlands. Small world, I went to school with Umit Celebi. Who would have thought I would run across him on a food website.

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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

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From Serious Eats

A Gazillion Ways to Use Leftover Pickle Juice

When I was in Dallas I had a shot that was 1 shot of Tito's vodka to a half a shot of pickle juice served with a pickle spear. Although I was apprehensive at first it is a very good shot!

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

Humanely raised sustainable animals that are as free as possible from artifical hormones.

From Serious Eats

Video: How to Peel a Banana Like a Monkey

I remember on some email that made the rounds at work a couple of years ago that if you peel a banana this way it eliminates the strings. I tried it and it doesn't completely eliminate the strings but it does reduce the number of strings.

From Serious Eats: New York

Dutch New Herring with Beer Pairings at Jimmy’s No. 43

Love the nieuwe (groene) haring. I haven't had it since I left the Netherlands. Small world, I went to school with Umit Celebi. Who would have thought I would run across him on a food website.

From Serious Eats

Grocery Ninja: Sticky, Caramelly, Stroopwafels

They also have stroopwaffles at Zabar's in NYC. They are the larger size that fit over a coffee mug.

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

Onions. I seem to go through about 5 pounds of onions a week. What usually goes bad before I finish it would be milk. There always seems to be a cup or two of milk left in the gallon jug that spoils before I finish it.

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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

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