Serious Eats - seriouseats.com

I always thought it would be great to be one of the food critics like yourself, until this past month. Thanks for taking one for the team(as I eat a jalapeno/ cheddar sausage with peppers, mushrooms and onions sauteed in bacon fat)

As an atheist/anti-theist I find the intolerance from my fellow non-believers astounding. It makes me understand why Christians feel persecuted

I do one I call my Asian fusion wings

2 tablespoons canola oil,
3 tablespoons grated ginger
cook several minutes until just starting to caramelize, add
1/4 cup sake
1/4 cup rice vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup sriracha sauce,
cook 5-10 minutes until slightly reduced

Bake wings in the oven 20-30 minutes at 350
Cool slightly and coat with a 50/50 mix of flour and corn starch
Fry the wings for 3-4 minutes until crispy
mix the sauce with 1/2 cup of mayo and coat the wings with the sauce
Serve with cilantro, chopped scallions and some toasted sesame seeds

MGD64 and "enjoy" in the same sentence is kind of like McDonalds being gourmet.

My Shun Classic 8" chef's knife. My first good knife

Slightly off topic
When I worked in a supermarket in Atlanta they put a large display of Trojan condoms up on a Friday afternoon. It was empty on Monday with zero sales
At least they were not passing on that shoplifting gene

Chlorine can be removed by boiling, for chloramines you're out of luck...sorry
Check with you're water supplier

Sierra Nevada Celebration Ale left the brewery last week. It should be in stores just about every where soon

One thing I can tell you is to always take caution while brewing. Yesterday I tripped on the hose attached to my chiller and spilled all five gallons all over my feet. The blisters are almost 1" high now , but surprisingly don't really hurt unless I bump them

Unless you fly sparge the shape of your strainer makes no difference. A 2" piece of stainless braid works just as well as a full manifold like you have. Channeling isn't a problem since you drain so quickly. My setup is even simpler than yours. I use a small piece of 1/4" copper inserted into 1/2" tubing which fits so snugly into the spigot of the cooler that it does not leak, with a stainless braid about 8" long on the bottom. The advantage to this is that when I'm done I simply remove the whole thing to clean and still have a usable cooler without having to disassemble the bulkhead assembly. It has worked well for 200+ batches.

Since I don't live in a city with good food trucks, the title of this article "Oakland, CA: Fivetenburger Serves Burgers Befitting a Lunch Truck" which makes me think of the old sandwiches still wrapped in cellophane and microwaved....Almost made me skip the story

Being in south Florida I wait for it to cool down before I do a lot of grilling. Of course with the fresh produce also available(and from the garden) in Jan-Feb-Mar it does make it nice

Aecht Schlenkerla Rauchbier Märzen or a Pale ale. The smoke beer goes well with anything cooked over an open flame