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Bake the Book: 'Entenmann's Big Book of Baking'

Caramel glazed doughnuts from the PA Dutch Market. Mmmm....

Win Pop Chart Lab's "Constitutions of Classic Cocktails" Poster

I've been making a cocktail I've titled the Bohannon which features star anise simple syrup, Rittenhouse 100 rye, and a nice wide strip of orange zest.

I've even got my wife hooked, and whiskey is about the last thing I'd expect her to enjoy.

shopsin's recommendations?

My wife and I will be there Saturday morning, but I haven't decided what I want to order yet. I think the Slutty Cakes have been my favorite single item, but that Symphony has caught my eye.

Last time I had the Castles with hatch chile and thought they were just okay. My wife loved the Mo'betta.

From Behind the Bar: What Makes a Good Bar?

Hmmm, these are a few of my favorite bars:

The Map Room, Chicago - awesome setting and beer selection. I feel like I'm drinking in an Indiana Jones movie.
Monk's Kettle, San Francisco/The Trappist, Oakland - Love both of these places for the same reasons: Great people behind the bar, great light, great beer list.
Bar UnCommon, New Orleans - A very chic look without feeling stuffy (this is New Orleans afterall) and simply put the best cocktails I've ever had.
Carousel Bar, New Orleans - Marvin makes a mean Pisco Sour.
Tria, Philadelphia - A very well edited beer list, great small plates, a well-lit open atmosphere.
Barcade, Brooklyn, NY - Beer and videogames.

The Vegetarian Option: Longman & Eagle

Screw vegetarianism, that wild boar sloppy joe was one of the best (if not the very best) sandwiches I've had all year. Rarely do dishes live up to the hype like that sandwich did. Bonus that the bartender knew how to make a traditional mint julep (even if it was a tad weaker than the ones I make at home).

A Sandwich a Day: Ahogada Torta at Xoco in Chicago

The flavors of this sandwich were undeniably great, but the time I had it the broth was served so insanely hot that after it finally cooled enough for me to take a bite, the bread had completely soggified. Out of our party of four, this sandwich still took 3/4 favorite votes, but my favorite was the cuban. Overall, Xoco is still one of my favorite places in the city. Expensive? Yes, but worth it for the quality ingredients and bold flavors.

Cereal Eats: Cereals Inspired by Baked Goods

It's interesting this topic just came up. I was in Wegman's the other day scouring for a sweet cereal when I came upon the Wegman's store brand section. I was about to pick up a box of generic CTC when I noticed Wegman's Blueberry Muffin Squares. They're pretty damn good, I highly recommend you seek them out and let us know what you think. They rank pretty highly on my baked good cereal list.

Moroccan Merguez Ragout with Poached Eggs

I'm always drawn to recipes like this, but the major setback is the fact that most people don't have access to things like merguez. I'd love to make this dish, but I'd probably have to mail-order the merguez, so in the end it wouldn't be worth the trouble.

Beet Generation

Well I made this drink last night using pear juice instead of beet juice and pasteurized apple cider. I added another .5 oz. of rye and pear juice. I used 2 T of anise seed and strained it out using a fine strainer into a plastic squeeze bottle.

It was really nice, especially after it warmed up a bit. I think I used too much ice in my shaker as my first few sips were relatively bland. The subtler flavors emerged as it warmed. When I make it again I might use sparkling cider or some lemon juice as I felt it needed a little something to cut the sweetness. I also might drop in a few brandied raisins or a cinnamon stick. With a little work, this recipe has the potential to be great.

Beet Generation

Well I made this drink last night using pear juice instead of beet juice and pasteurized apple cider. I added another .5 oz. of rye and pear juice. I used 2 T of anise seed and strained it out using a fine strainer into a plastic squeeze bottle.

It was really nice, especially after it warmed up a bit. I think I used too much ice in my shaker as my first few sips were relatively bland. The subtler flavors emerged as it warmed. When I make it again I might use sparkling cider or some lemon juice as I felt it needed a little something to cut the sweetness. I also might drop in a few brandied raisins or a cinnamon stick. With a little work, this recipe has the potential to be great.

Why Are Peanut and Peanut Butter Prices So High This Year?

It may only be increasing by .04 but that's still a 33% increase.

Fortunately a 12 jar case of Crazy Richard's just landed on my porch yesterday, so I'm set for at least a few months (it was just a coincidence that I ordered a case when headlines of the price of peanuts increasing started showing up, not some kneejerk reaction.)

Bake the Book: 'Momofuku Milk Bar'

It would be stacked with Tartine's Morning Buns and City Bakery's Pretzel Croissants. Alright, and it'd serve City Bakery's hot chocolate too.

Cereal Eats: Bats and Ghosts and Berries, Oh My! Count Chocula, Franken Berry, and Boo Berry

Frankenberry is hands down my favorite sugary cereal (and only second to Cracklin Oat Bran as my favorite cereal period.) There's just something so very addicting about the combination of synthetic strawberry flavoring and marshmallows.

I was this close to purchasing a Frankenberry costume for Halloween this year, but then my wife pointed out that I'd be a huge pink Frankenstein, at which point I came to my senses.

Brunch Drinks: Beet Generation

I'm not sure I can obtain beet juice, fresh squeezed or otherwise, can you recommend any suitable substitutions? I was thinking maybe cranberry juice... Or pear?

13 Cheeses Everyone Should Know

While shopping for my wife's 30th birthday dinner we sampled an amazing pecorino toscano that's marinated in olive oil for... 6 months I think. It paired amazingly well with kalmata and green olives, and fresh bread dipped into spiced olive oil. We've gone back to it a few times and I think we're both addicted.

Drinking in Season: Pumpkin Punch with Cinnamon-Infused Rum

This sounds pretty interesting. If anyone tries it please post your thoughts.

We Sit Down with Alton Brown

I wonder if the threw that Welch's in there because hes a spokesperson. Nonetheless, a good interview. Alton Brown is certainly one of my favorite food personalities. My co-worker just recommended I check out the Coq au Vin episode. Thanks for all the great tips over the years.

Candy a Day: Peanut Butter M&M's

I used to love the light brown (apparently they were tan?) ones when I was a kid. No idea why, my favorite color growing up was yellow... RIP Light Brown.

GABF Highlights: 15 Unique Brews from the Great American Beer Festival 2011

I'm really surprised you guys mentioned Defenstration. When I visited RRBC back in August, it was one of the few beers I sampled that really missed the mark. Of their -ation beers I really enjoyed Consecration, Damnnation, Supplication, and Temptation. I also realized that Pliny the Elder, while good, is seriously overrated.

I'm envious of your beer samplings, some of those brews had my mouth watering. Thanks for the recap.

Serious Beer: 10 New Pumpkin Beers

I've been curious about The Fear, so thanks for the review. Just called my beer spot and they just got 3 cases in today so I will most certainly be stopping by on my way home from work. Glad to see 2 of the top 3 were MD brews.

Pumpkin Beer History: Colonial Necessity to Seasonal Treat

I hope this article is a lead-in to a Pumpkin Ale tasting. I just compared Pumking and Punkin, and Pumking was the clear favorite. I might enjoy Punkin more if I paired it with some appropriate food, but by itself I wasn't too crazy about it. I'm glad it only came in a 4-pack.

Drinking the Bottom Shelf: M.H. Gordon's Vodka vs. Gordon's Vodka

The only time I've ever had alcohol poisoning was due to a bottle of Gordon's. I feel it is my duty to provide you with the entire story as it is quite entertaining:

It was the Summer before our senior year in high school and three friends and I had the bright idea to raid my parents' liquor cabinet immediately after they left for work so we could get drunk and sober up before they got home.

We whipped out the Gordon's and started making screwdrivers with some sort of fuzzy navel flavored orange juice that my mom had in the fridge. Just remembering that flavor is making me queasy. Anyway at some point in the day we lined up 4 shot glasses, one each for two of my friends (our other friend was dubbed the babysitter for the day) and two for me. After that the day is pretty much a blur.

I remember raiding the fridge and eating half of a Moby Dill pickle before chucking the other half back into the jar. I remember hanging my head off of my back deck and watching the pile of puke on the ground get bigger and bigger. Eventually the babysitter started threatening us with the hose if we didn't all pile into his car so we could get the hell out of there before my dad got home. I vaguely remember going in and out of consciousness in his back seat and finally I woke up in my other friend's bed at 9pm having no recollection whatsoever of how I got there. I called my mom and she came and picked me up.

Ah, the simple joys of youth.

One Big Bottle: Stone 15th Anniversary Escondidian Imperial Black IPA

+1 @beersnob. As with most Stone brews I also felt this one was just a bit unbalanced due to it's hop-forwardness. It had so much potential, but unfortunately it just didn't come together in the end.

6 Best Licks of Frozen Custard in the Washington, D.C. Area

I'm disappointed Neilsen's didn't make this list. When my wife and I were in the area for a concert at Wolf Trap we stopped here and I got a concrete of vanilla custard, peanut butter, marshmallow, and cashews. It was magical.