Teaching my kids to eat and cook like grown ups. Seems to be working so far! Also a big fan of my Caja China.

  • Location: Cambridge, MA
  • Favorite foods: Pan-yummy.
  • Last bite on earth: If you're going to go, it's might as well be in a happy state. Ergo, I'd say it'd be a Sazerac with a good spicy rye. Maybe a nice NY style salt/caraway stick with good butter on the side.

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Bake the Book: The Ice Creamists

Gina's Mocha Explosion from Christina's in Cambridge, MA

AHT Giveaway: Case of Pat LaFrieda Burgers

When I was deemed old enough to light the charcoal by myself, probably around 5th or 6th grade! I'm quite certain the burgers tasted better because I lit the fire ;)

Limited Time Anime-Watching Burger at Burger King Japan Is Just Meat and Bun

Um, isn't White Castle the <Japanese style name> Super Happy Truly Original Ichiban Number One Anime Watching Burger? And it's availability in microwaveable form surely appeals to the anime-watching aesthete. Who's going to go to BK and then bring their food home just so they can watch TV with a luke-warm burger?

Cambridge: Snapshots from the Third Annual 'Smoke This Rib' Fest

It should read "Lizzy's." They took over the space that used to be Pugliese's (Pugs).

Swivel peeler - towards or away?

For small jobs, standing over the sink is OK...but for 40 lbs of potatoes, it's nice to sit down.

Our New Redesigned Recipes Page, Coming This Sunday!

Please don't break compatibility with the Paprika app!

The Best Way To Eat Breakfast at McDonald's

"A strange game. The only winning move is not to play."

What do you use your smoker for? (other than standard bbq)

Try smoking some bourbon or rye. I used hickory, 30 minutes, temp in the 150-175 range, for about 2 cups. Do it in a high surface area-to-volume vessel, like a shallow Pyrex dish, so that more of the good stuff gets exposed to the smoke. If it's too smokey for your taste you can always blend it back with some of the starting material.

Combination Cooking: Caja China + Smoker?

Update - this method was a huge win. Here's the rundown. I injected straight brine (2.5 cups kosher salt in 3 quarts water, used ~ half for 3 shoulders), then rub with salt and pepper. Smoke for about 1:15 (hr) using hickory in an offset smoker. Then into Caja China Model #1, starting skin side down for 1 hr / 16 lbs charcoal. Then flip shoulders and score skin, add 8 lbs charcoal. After another hour, 8 lbs more charcoal. After another hour, empty the ash tray, and 9 lbs more charcoal for 20 minutes (going for the crispy skin here). Then, and this part is key, I took the rack holding the meat out and placed it on the ground, following by putting the ash tray/charcoal grid directly onto the rack holding the shoulders. This works because the stand-offs on the rack keep the coal tray above the meat, but it's appreciably closer than it would be in the box. I left it this way for about 5 minutes to finish the skin. The skin was crisp and ended up tasting like bacon chips, no joke. See the results here. I served this with a vinegar sauce based on the linked recipe with the following modifications: doubled the vinegar and water, used Gulden's Spicy Brown instead of regular yellow mustard, used jaggery instead of brown sugar, used long pepper instead of black pepper, added a bay leaf to the simmer. End result: 3 shoulders all but gone within 1 hour at a block party. Only downside will be cleaning out the Caja tomorrow!

Combination Cooking: Caja China + Smoker?

@Nillo - Thanks, I was thinking along these lines. Would you go with a straight up salt water injected brine or mixing some flavoring in there as well? I have partial skin-on shoulders so I'm hoping to get some nice crispy skin near the end as well. I'm not above using a blowtorch, though!

Sauced: Cilantro Cream

Try subbing in Mexican-style crema for the sour cream for some added funk. Maybe a pinch of chili powder as well.

Cook the Book: 'Cooking in the Moment'

I remember the first time I saw garlic scapes at the farmers market. I had no idea what they were, so I bought them! A little sauté in olive oil and then tossing with some pasta and fleur-de-sel was all it took to get me hooked.