Oh, I've tried the Elysian beet beer mentioned on one of the slides, it was super pretty, and did have a definite beet flavor. Just earthy & slightly sweet, so-so as a beer? I've tried mushroom beers, rose beers, and lots of spicy chile beers. The spicy beers go awesome with burgers, some made from even chipotle can sneak up on you by halfway through the pint (I bet the brewing concentrates the flavor oils quite a bit). I've had Hatch chile ones that are pretty darn mild, and just have more of a vegetal funk.

These look freakin awesome. I've never really had a mallomar bar, but this seems like a s'more bar without the fire, and still awesome. I'd be tempted to mix it up and go graham, choc, then toasted marshmallow. Then it isn't a mallowmar bar, but more delicious?

Oh man, I am going to NYC for the first time next week and was doing some scouting ahead of stops. I'm only in town for a couple of days, but I've been reading columns about the sugar scene for years. I am so looking forward to tasting all of the amazing offerings NYC has. This is EXACTLY the list I needed--I knew the hard work behind Sugar Rush would offer the sweet results I needed. Thank you so much for all the columns! As a professional West Coast baker, I love seeing the East Coast take on fancy desserts (and the less fancy classics too).

with other meats!

Eugene foodie here, excited for the coverage!! I have some great recommendations for Eugene, if you swing back through. Couple of blocks from the party cart is Off the Waffle, a unique Belgium-liege-style waffle place with great savory/sweet waffles. Also Belly, and Taco Belly (their tacqueria) is a great place for yummy seasonal small plates. Other great places are Deliccata (another food cart, comfort food), and Cornbread Cafe, a vegan southern comfort food place. There are a few other great places for ribs/bbq, Thai, drinks... I can keep listing them!
Cheers, and happy travels!

wow, I have NEVER heard of this! I'm excited to try it!!

Is Mexican allowed? I live in the NW and there isn't much "authentic" food--home-cooked moles, sauces, veggies, etc. I'm a gringa, been to Mexico for a very short time, and I would like more *real* Mexican food in my life.

Chobani all the way, have them about once a day with lunch. So good for you and high protein. I haven't tried Fage, but my store sells it so I might try it. I actually work in a fancy grocery store, but I like to stay with a brand I can pick something out quick, and is reasonably priced. I tried yoplait after I had Chobani only once or twice and it was not good. I don't even do Tillamook very much (I do still like their vanilla, the vanilla chobani is a little tangy for me sometimes), since the protein trade-offs aren't worth it. I need a pretty high protein to sustain me, and I can't justify non-Greek yogurt anymore. Regular yogurt just seems like eating half as much for the same price.

sounds like a fun twist on a fav, awesome!

Last summer I did a tasting of some of Rogue Brewery's Old Crustacean barley wine. We bought a case of 2008 on clearance back in 2008, and didn't really drink it, so still had a couple of bottles. We were talking to a friend and mentioned the case, and said he had a bottle of "Old Crusty" from about 1991? (can't remember) that came in a stubby-style bottle (versus our 22 oz behemoths). The difference was huge. The old bottle reminded me of strong soy sauce--deep color, thick mouthfeel feel, a tanginess that seemed like unsweet honey, tobacco, stone, and did in fact seemed salty (or at least made you thirsty for water). The newer bottle was good--maltiness, typical sweetness, still carbonated, still some of that same deep honey/tobacco, but not very related-tasted in the grand scheme of things.

Lots of milk, coffee prepared french press style. Nom.

Sometimes a blow out happens when you have cut your tip hole too large (the bag's opening's edge is too close to the outer edge of the coupler). As more pressure is applied, the bag expands/stretches/adjusts itself to accommodate. I've had blow outs also using thinner freezer bags at the seams because the bags really aren't made for that much pressure. Just get a disposable or reuseable piping bags, cut your hole smaller, and you won't have any issues.

Also, on a piping note, I personnally recommend choking up on the bag more so you only have a cup (or less for my tiny hands) twisted off in your hand at one go. The rest of your icing in the bag rests on the top of your hand as you pipe. Move rest of the icing in the bag up to the tip as you run out of your small useable quantity. You use way less pressure (important for stiff icing or doughs), so you have less fatigue and are less likely to hurt yourself (i.e. carpal tunnel).

I know that artisan stuff can vary A LOT from batch to batch, from my own professional experience in bakeries, & from sampling the wares at other food establishments. Stuff in a factory is generally ensured to be consistent, for better or worse. I guess the variation is the "charm" of having a "house-made" product, but it is a gamble for the consumer. Some bakers/chefs/brewmasters are simply better than others. Working solo in the kitchen, there is more opportunity on the good (and bad side) for fluctuations in flavor. It seems like putting the "house made" caveat kind of is like, "just so you know, this is going to taste different EVERY TIME." Can be fun comparing batches, but also annoying because that one perfect flavor/batch will never ever be replicated. Heinz ketchup will always taste like Heinz ketchup.