• Location: SL, UT

Open Thread: What Words Should Never Be Used to Describe Food?

Crispy Braised Chicken With White Beans and Chile Verde

Absolutely lovely. I upped the chiles by 50% or so and used canned beans. Steeping the chile skins and seeds is brilliant. Deep deep flavor.

Oddball Liquor Laws Around the U.S.A.

The best part is that Wyoming is right next door.
Ah, Wyoming. With its drive-thru liquor-and-fireworks stores and bars offering cocktails to-go...

Oddball Liquor Laws Around the U.S.A.

A whole article about messed-up liquor laws and only ONE reference to Utah? I'll try to keep this short:
Restaurants (that is, establishments with a restaurant liquor license, as opposed to a bar or tavern liquor license) cannot serve a drink to a patron until first determining that said patron will be ordering food. There's a whole sting campaign currently going on in SLC nailing hapless servers who bring drinks before food is ordered. It's ridiculous.

Anybody going into a bar can expect to have his or her ID scanned and retained for a period of some days, in case law enforcement needs it to investigate the inevitable booze-fueled crime spree that follows every night out.

Restaurant bartenders cannot pour a drink in sight of people dining there (they have to use a whole separate room), lest the children see and lose their religion.

The list could go on and on and on.
Yay mormons.

Father's Day Giveaway: Win a Baking Steel!

In the morning he would be cold. In the evening he would be casual and high-spirited. And on Sunday, whatever he was, it would involve duck confit.

AHT Giveaway: Case of Pat LaFrieda Burgers

attempting to use excessive size to make up for lack of flavor.
you know what they say: it's not the size of the boat, fellas...

What is the Worst Food You Made This Week?

Once I made a smoothie out of sunflower sprouts and a popsicle. I can't believe I dragged the blender out for that.

Spent brew grain cooking and nutrition

Good point. I'm running at about 80% efficiency for my last couple of batches, so I suppose it would make sense to just deduct 80% of the calories from carbohydrates from unmashed grain.
I agree, its potential is limited. Superfood it ain't. I think it could work best as a secondary (or tertiary) ingredient in things like granola and baked goods. Maybe grain salads? Hot cereal? With its high fiber content it must have some nutritional benefit.

Why does everything now have to have an egg on it?

Bacon, pomegranate, and kale omelettes for all! (with fried eggs on top)

Cheetos from 'Classic Snacks Made from Scratch'

Where do you get cheddar cheese powder?

Cook the Book: 'Classic Snacks Made from Scratch'

Beef jerky and fruit-by-the-foot, oftentimes simultaneously. I was a gross kid.

Homebrewing: How to Make A Yeast Starter

I have a thought: suppose you were to use a bain-marie-type setup to avoid boilovers? Heat the flask in a saucepan with a little water? Or would that prevent proper sterilization?

Balanced Green Juice

how do you halve an avocado pit?

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

eggs, pho, ketchup additive, bbq wings, pizza... i keep a bottle at work, so it goes on most of my lunches.

Pecan Pie Ice Cream

i'm planning on making this for thanksgiving and i just had a thought: could you let the sauce cool to room temp, freeze the base a little harder, and then just throw both into a stand mixer for a quick and even stir?

Chocolate Bourbon Fudge Tart

Could this dough be prepped a day ahead? Better yet, could it be prepped and blind baked a day ahead?

Soda: I Love Blenheim Ginger Ale

there is only one place in slc that sells Blenheim, and i was formerly employed there. i won't shop there any more, but about once a year i have to send someone in for me for a 6pack of #3. so prideful am i.

Decatur, GA: Thoughtfully-Designed Burgers at Thinking Man Tavern

If I lived in Decatur, I would likely never leave this tavern.

Do you have food allergies?

I am allergic to pine nuts. I'm not actually sure that it's an allergy in the traditional sense, because I don't experience any swelling or itching. I just get incredibly, violently ill. Profuse sweating, endless nausea and vomiting, delirium, bad abdominal pain... It usually involves me embracing the toilet for a couple hours. One time I vommed myself into exhaustion and fell asleep kneeling in the puke position. When I woke up my legs had gone completely numb and I couldn't stand. I had to lay on the floor for a couple minutes to allow the circulation to return.

What Are Your Favorite Purchases in the Duty Free Shop?

I got hosed by the duty free shop in the Houston airport on my way to Belize. I bought a bottle of some of my favorite whiskey and a carton of american spirits, but they wouldn't let me take them with me! They said they would bring it to the gate, and I could pick it up when I boarded the plane. Now I'm of an easygoing sort. "Sure," I said. After all it was their policy and I certainly didn't want to waste anyone's time and get riled up in a dead-end argument with the DF guy. Anyway, my stuff never made it to the gate. They could literally have thrown it from the entrance of the store to my gate, but whatever. I wasn't the only one stiffed. They actually told us we could recoup our cost from the DF in Belize, which is absurd. You should have seen the look on the guy's face at the Belize DF when I told him that. It was priceless.

Pizza Cones: Way or No Way?

This looks like something I would try to construct myself at home while inebriated or otherwise mentally compromised. It would probably end up making a huge mess that I would leave until the next morning. I would then likely curse myself as I cleaned it up, having forgotten how delicious I may have thought the end product had turned out hours before. "Never again," I would lie.
Seriously, though, I would buy one. But only from a cart. This is definitely not brick-and-mortar fare.

Gluten-Free Almond-Maple Granola Clusters

I love those crunchy granola bars. Any tips on how I could tweak this recipe to mirror the peanut-butter variety?

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

i keep a bottle in my desk at the office and squirt it on just about everything i consume there.
at home i use a honey-bbq-sriracha mix for wings, burgers and crispy potato iterations.

Home Slice: Pizza-Flavored Thanksgiving Stuffing

A friend of mine told me he once stuffed a turducken with chopped-up slices of sausage pizza. I don't have the balls to try it myself but it is an interesting thought, and not a wholly bad one, either.

Dinner Tonight: Cranberry Chipotle Sauce

Change you picture! Sauce is on the heat right now, but I am still having a hard time envisioning it on my tasty smoked turkey instead of that scary looking chicken leg.

Spent brew grain cooking and nutrition

I've been brewing a lot lately and so the question of what to do with all of my spent grain has been on my mind. Luckily I have a couple of friends with chickens, so they have bore the brunt of my recent beer madness.
But I have been also been wondering about cooking with my grain. I have made a few batches of crackers (with varying degrees of success) and dog treats (that usually taste better than the crackers) but would like to expand. Muffins? Veggie burgers? Stuffing?
Does anybody have experience in this area?

Also, do you have any idea what the nutritional value of the spent grain is? I know it isn't BAD for you, I'm mostly just looking for a ballpark caloric estimate.

Vegan: Bok Choy with Chives, Black Bean Sauce, and Chow Fun

Instead of noodles, the base of the dish is stir-fried bok choy (cooked in a super-heated cast iron wok to get some nice, smoky wok hei into it) along with flowering chives, Chinese chives, and leeks in a savory fermented black bean and soy-based sauce. The noodles are still great—perfect for adding a bit of textural and flavor contrast—but now their ratio is more akin to the marshmallows in the Rice Krispies. More

Cakespy: Sweet and Salty Super Bowl Brownies

tarting with a basic brownie recipe, I made these ones extreme by packing them chock-full of gooey caramel and dark chocolate, roasted peanuts, and salty pretzels. The sweet plays offense, pummeling your taste buds with a rich, chocolate-filled flavor, with salty bringing up the defense, with a crunch and savoriness from the peanuts and pretzels. Yes indeed, when sweet and salty team up, everyone wins. More

Cheese Crackers

Use cheese with a lot of flavor. Aged cheddar instead of a mild one, for instance. Any cheese you can grate will be fine: Parmesan, Swiss, Romano, or any others you like. For a softer cheese, I used Limburger. You could also use a soft blue cheese, goat cheese, or even a Camembert. Or a combination of what's left in your cheese drawer. More

Microwave Chocolate Cake in a Mug

Here's a quick-fix dessert that doesn't taste like desperation: chocolate cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this chocolate cake might not rival a French chocolate cake in sophistication, but nonetheless holds its own as an easy convenience dessert. And should you find some ice cream or whipped cream to top it with, well, all the better. More

Sweet and Sour Sauce

Everything you'd expect from a sweet and sour sauce—a fruity base, sugar for extra sweetness, rice vinegar for the sour component, and ketchup for that reddish hue—this has an unmistakable Western touch. More

Homemade Bagels, à la Jo Goldenberg

[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen... More

Maple Baked Beans

As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvanna. More

Sunday Brunch: Maple Syrup Dumplings

These sweet dumplings blur the line between brunch and dessert, but some mornings call for a bit of sugar, or maple syrup. Instead of using syrup as a garnish it becomes the central player in this warm, sweet breakfast. These dumplings come out plump and coated in reduced syrup, and although the rye whiskey is optional it adds an agreeable boozy element to this dish. More

How to Make Granola

My daily breakfast of yogurt and granola is (almost) as important to me as my morning coffee. Baking up a batch every couple of weeks is another nice ritual. It's really easy, and unlike the store-bought alternative, you can create exactly the balance of fruit, nuts, grains, sweetness, and richness you want. This slideshow will show you the basics of granola-making, with some ideas for a classic version, as well as a more decadent closer-to-candy recipe (with chocolate chips!) and a savory twist with fennel seeds. More

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More