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  • Location: Minnesota
  • Favorite foods: Burgers, pizza, sushi...all spicy if possible
  • Last bite on earth: Pork belly.

Win a Copy of 'Tacolicious'

Pastor pork and quac

Win a Copy of 'The Meat Hook Meat Book'

Taming a large brisket is a difficult challenge

5 Lesser-Known Bourbons You Should Be Drinking

The title wasn't "5 Distilleries You Should Be Supporting"'s "5 Lesser-Known Bourbons You Should Be Drinking". They are on this list because they taste good.

So You Think You Want to Open a Brewery...

Awesome article, and I agree with KevinMofM too. I've always had that dream in the back of my head that I would open the next cool brewery in town and be that cool guy sipping beer in the taproom of the brewhouse, going to chef's beer dinners, etc. It's actually refreshing to get a dose of reality. Thank you, Collin! Cheers, good luck, and thank you for channeling your passion in a way that results in beer in my fridge!!

The 10 Best Budget Bourbons

I just got a bottle of the Heaven Hill BIB last week, and it is GREAT! I am a huge fan of both Rittenhouse and Old Fitzgerald, and the Heaven Hill stacks up very well with them...and it's even easier on the wallet!

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Hot cast iron sear, then basted with hot butter until it's ready to slice!

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Ask a Cicerone: Breweries to Watch in 2014

I think Minnesota's Craft Brewery explosion is being neglected from this discussion. Surly, Fulton, Indeed, Dangerous Man, Excelsior, and MANY others are cranking out consistent variations on favorites and crazy unique twists. They are winning awards and deserve to be a part of this discussion!

Stock Up for the Holidays With These Go-To Spirits

I can 2nd the Old Overholt for being a GREAT value rye. I wouldn't choose it over Rittenhouse if I have a bottle of each in front of me though!

For me, Wild Turkey 101 is a little to close to Rittenhouse in flavor profile, so I would substitute Old Fitzgerald Bottled In Bond (100 proof) as my go-to value bourbon.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

my garden grown peppers

Cook the Book: Andy Ricker's 'Pok Pok'

Cook the Book: 'Maximum Flavor'

making yeast starters for pizza dough, and beer brewing!

Awesome New Whiskey: High West Campfire Bourbon-Rye-Scotch

I've REALLY enjoyed the High West whiskeys that I've tried. In fact, I liked my bottle of Rendezvous Rye so much that I ran out and got bottles of Old Overholt, Old Grand Dad, and Wild Turkey (to drink on regular nights and make my Rendezvous last longer!).

New Wild Turkey Forgiven is a Bruiser of a Bourbon/Rye Blend

I've really enjoyed High West's Rendezvous Rye. It sounds like the Forgiven acts similarly to the Rendezvous Rye too...slaps you in the face with the first sip, but mellows out quickly, and begs for another sip!

Bake the Book: Say It With Cake!

My wife's birthday cake with almond butter cream frosting!

Ask a Bartender: What's the Most Unlikely Place You've Ever Had A Great Drink?

Jen Queen's answer sounds like it was missing "So I ate some mushrooms on my couch, and an hour later..."

Cook the Book: 'Treme'

Growing up in a small midwestern town, it was all about the hotdish/casserole!

Old Fashioned

I like to use Rittenhouse 100 and a few drops of Fee's Cherry Bitters. I use an ice sphere made from distilled water, and after a few minutes in the glass, it's diluted perfectly. Keep it simple!

Distillation Glossary: Pots, Columns, and a Bucket of Tails

Very informative...thank you!

Market Tour: The Ferry Building, San Francisco

Our vacation tradition in SF always involves an afternoon at the Ferry Building...a loaf of bread, and bottle of chilled white, and a whole mess of oysters...heaven!

Fiery Peach Salsa from 'Little Jars, Big Flavors'

I like to add some grated ginger to peach salsa instead of all the sugar. It compliments the heat of the peppers and brightens the whole thing up, without adding more sweetness.

Ask the Critic: What 'New York' Food Souvenirs Can I Bring Home?

Mike's Hot Honey from Paulee Gee's! Transports PERFECTLY, and is only in New York!

5 Ballparks with Great Craft Beer

Target Field (Minnesota Twins) has a GREAT selection of local and craft beers at the ballpark including Surly and Fulton...two Twin Cities FAVORITES! The Fulton Taproom is in the shadow (almost literally) of Target Field too for pre-game and post-game tasting.

Celebrate Ham Independence, Win La Quercia Pork!

Slow smoking a 6lb pork center loin!

Ask a Bartender: What Would Your Last Drink On Earth Be?

A pitcher of Rittenhouse Manhattan. I'd sip that thing as slowly as I could to saver every last drop!

Need help - Sanwich in a can

Hey SEaters...I need your help locating a sandwich. Over the years I've seen on TV a few examples of a sandwich that is baked in a tin can. It's monsterous and looks amazing.

I started to Google the concept this morning, and I am hitting dead ends. I want to make it at home and would just like to get some inspiration!

If this sandwich concept sounds familiar at all to anyone, let me know. THANKS!


Pork Belly: Where do I start?!

I recently discovered that my local butcher can get me slabs of pork belly! My wife and I have had some truly amazing preparations over the years. Now that I have the opportunity to buy it, I don't even know where to start!

If you were given a slab of pork would you prepare it?

Impending Oscars: Favorite MOVIE FOOD, please

Sorry "agoodcooker", but your post on gathering people's favorite food movies inspired me to inquire about everyone's favorite movie foods!

Not gummy bears or JuJuBees or popcorn with Milk Duds poured in! But when you are home and ready to watch an epic, what foods are you inspired to eat?

For examples, you might like to eat fish sticks when you watch Titanic. Maybe you enjoy a robust zinfandel when watching The Shining.

Let's here it!

DIY Rhubarb Bitters

It's rhubarb season, so those gorgeous magenta stalks are popping up at farmers markets and grocery stores around the country. Rhubarb bitters pair well with every spirit and complement sweet, sour, and bitter flavors alike. More

Are Shooter's Sandwiches Really Worth a Damn?

The original shooter's sandwich is an involved, but conceptually simple affair—steak, mushrooms, condiments. But it's since gone on to lead a life of its own, totally dominating the world of "look what I made!"-style blogs, with each iteration one-upping the previous one with an ever-increasing number of toppings. But here's an important question: Is the original, simple shooter's sandwich really all that good? We constructed the ultimate version to answer that question. More

The Food Lab: Homemade Greek-American Lamb Gyros

One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. I'm talking Greek-American gyros. More

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

11 Ways to Eat Brussels Sprouts This Thanksgiving

When it comes to brussels sprouts, many of us got off on the wrong foot, our memories haunted with the sight (and smell) of mushy, overboiled little cabbages from family dinners gone awry. Here are 11 reasons to embrace them as they're intended to be: nutty with a crackly bite, often aided by pork and sweet-tangy sauces. They make a solid counterpart to any Thanksgiving casserole, and an addictive snack year-round. More

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom. More

Breakfast Nachos Skillet from 'Ultimate Nachos'

Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach, mozzarella, and cherry tomatoes. More


The Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin. More

French 75

According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails. More

First Look: Cocktails at Radiator Whiskey in Seattle, WA

Six months ago, Radiator Whiskey's bar manager, Sara Rosales, was hiding her craft-cocktail making tools in a kit under the bar at the Holiday Inn where she worked, awaiting that special customer who would come in and ask her for a real drink. Dan Bugge, veteran restaurateur and owner of Seattle's venerated Matt's in the Market, was that person—and he was on the look out for just the right cocktail aficionado to head up the bar program across the hall at his latest venture, Radiator Whiskey. More