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The 3 Beers You Need For Thanksgiving

And how do I go into my post dinner coma without red wine?

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)


Make your own goddamn stock?!! Why don't I mine iron ore and invent new hybrid beans too while I'm at it? You cheffy folk are so out of touch with the working man. Now get out there and vote out the incumbents people!

Good write up. Looking forward to cooler weather in the northeast to make this.

The Ultimate Comfort Food: Slow Cooker Sunday Gravy

I love neck bones, but I hate it when one of my guests finds a bone fragment I was unable to remove. Ribs deliver just as good results with little chance of bone fragments.

Ask a Cicerone: The Best American Pale Ale

Well that's just great. Besides Sierra and Oskar, I can get exactly zero of these.

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

I smoked a steak a long time ago and it was fantastic. Don't know why I haven't tried to repeat it since, but now I will. As always, thanks for the inspiration.

The Food Lab: The Hard Truth About Boiled Eggs

So what will you know four years from now that you're not sharing with us today?

An Open Letter to Serious Eaters

For what it's worth, I like how the Yahoo Food page allows you to expand an article, and then resumes the main page's content as you scroll down. Also, pages that continually add older content as you scroll down, instead of having to click a button.

I'm sure your new design will be fun. Viva la revolucion!

Steaks reverse sear method gone wrong!

Thicker steaks are much more forgiving. I salt just before cooking, put in a 300 degree oven and go to 115 internal on a 2" steak. Finish it off with a blowtorch (max power propylene, leaves no gas flavor, not sure if this different from standard propane torch), followed by a pat of butter and maybe some coarse ground black pepper. Let it rest for five minutes.

There are many ways to cook a steak, but this is what works for me.

Petition for McDonald's to Add a Healthy, Meatless Item Reaches 90,000+ Signatures

Good idea. Let's petition the post office for meatless options too. The sales fliers taste terrible.

If you're going to spend the time and effort, petition that they raise their wages. Should probably boycott them for that alone.

Homebrew Troubleshooting: How to Fix Yeast-Derived Off-Flavors in Your Beer

I have a very similar all electric HERMS and love it, besides the post brew cleanup.

I'm still fermenting in plastic buckets but I'm thinking about upgrading to a 15 gal plastic conical. What do you use?

Preserved: Boiled Cider Syrup

I've made this before. Great in tea, especially around this time of year.

Ask a Bartender: What's Your Favorite Whiskey?

Ardbeg Uigeadail, Tuthilltown Hudson Manhattan Rye, Wild Turkey 101 Bourbon

Ask a Bartender: What's Your Favorite Whiskey?

Lotsa love for the Rittenhouse, but I'll take Wild Turkey 101 rye. If it's ever available again.

5 Coffee Myths Debunked

Nice, but what's with the aeropress guy under the fancy coffee heading? The pic doesn't match the topic. Is aeropress fancy?

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

Beautiful. Pristine. Perfect. Anything Gordon Ramsay would say. Also when a chef/cook refers to something they made singularly as "what we have/made". There's nothing wrong with taking 100% credit or blame.

The Maloney No. 2

Good drink. And educational. Had to look up what makes a bourbon bonded.

How to Improve Bottled Barbecue Sauce

store bought bbq sauce is gross. no point trying to fix up that chemical gunk

What Are You Drinking, Jason Wilson?

WT 101 rye or bourbon? I haven't seen the 101 rye anywhere for months, or longer.

The Food Lab: How To Cook and Shuck a Lobster

Someone is showing off their ridiculously good camera

AHT Giveaway: Case of Pat LaFrieda Burgers

After Kenji's experimentation with burger blends, I did my own. Short ribs, chuck, sirloin, and brisket. They were all great. Plain chuck included. Home ground beef from quality cuts is so much better than anything pre-ground and bought.

Except Pat LaFrieda's I'm sure.

What Gross Food Stuff Did You Do as a Kid?

Microwaved cheddar on pretzels, until the whole thing was one solid mass wading in a pool of oil.

What was I thinking? No hot sauce?!!!