For a few weeks, I’ve been saying how I’m ready for this year to be over. Don’t get me wrong- it wasn’t all bad by any means. 2014 had some big highlights- an amazing trip to Vietnam, 2 weeks in Paris (especially picnics with new friends) and a long weekend hiking and eating tons of…
After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs. This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before). And the meat came out more tender but still intact. About as close to perfection as I’ve tasted. The…
Getting your hands on a can of Heady Topper is almost as difficult as finding a bottle of Pappy Van Winkle. This world-class American Double IPA comes from The Alchemist in Waterbury, Vermont. And it’s not exported. They ran out of it at the Emmy’s, causing a media uproar. And bartenders have been known to…
As I waited in line for carpaccio for New Year’s Eve, a woman next to me was emphatically telling another customer: “Get the short ribs!” She was adamant about how she cooked them every year at this time, and since they were on sale, you simply had to buy some. It seemed like a compelling…
When it comes to finding an inexpensive fish, there’s not always a lot of good options. Basa and tilapia tend to be widely available and cheap, but they can be almost entirely devoid of taste. Catfish, although reasonable, can be off-putting. Preparations generally are limited to frying or cajun-style to mask any dirt-like taste. For…
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