Peppermill that is! If there is one spice in the kitchen that Katt and I can agree should belong in just about every meal, its’ pepper. As a matter of fact on one of the very first dates Katt and I ever went on I actually stole a pepper mill. It occurred while at a restaurant in Las Vegas, the pepper mill on the table worked so well that it left when we did. It continued to serve us well on the remainder of the trip. Many dates and pepper grinds later Katt and I needed a new mill, something that would hold up to the demands of a high pepper use household and some serious au poivre action. All of our research and testing lead us to one grinder, the Magnum by Unicorn Peppermills. Hit the jump for the full run down.
Continue reading Have an axe to grind with pepper? Try a Unicorn
If your idea of a good German restaurant requires Oom-pah music, lederhosen, musty old dark wood, and more dead animals than live people then the Bavarian Lodge in Lisle, Illinois may not be the restaurant for you. If however you are in the mood for some good German food and an incredible beer selection then read on.
Continue reading Bavarian Lodge (Lisle, Illinois)
Ever wonder what gives your steak that beautiful brown crust and amazing aroma? How about why bread dough goes from white and unassuming to toasty golden brown and delicious? Both of these phenomena, and many others, are the responsibility of the same reaction which is represented by that picture up there. This reaction is known as Maillard browning which along with caramelization are the two non-enzymatic browning methods responsible for delicious food. To find out what ducks have to do with cooking, read on.
Continue reading The why of brown
With father’s day rapidly approaching my thoughts are starting to turn towards the meal I will prepare for my father. After viewing Mr. Walken‘s preparing roasted chicken he mentioned this might be something he wanted. Of course this isn’t just any roasted chicken, it’s vertical roasted chicken. This of course requires, you guessed it, a vertical roaster. When it comes to vertical roasters there is only one name to go with and that’s Spanek. Read on to find out why.
Continue reading Roasted chicken is going vertical
After being told on many occasions by Katt that the barbecue sauce I was using was wrong (it was ketchup based) I started to believe she may be right. Don’t get me wrong I still like my red BBQ sauce but Katt won’t go near the stuff. This sent me on a journey to make some homemade Carolina style BBQ sauce since in the Chicagoland area there just isn’t any to come by. After several weeks of trying, some hits and some misses, I finally came up with a sauce that is my Yankee interpretation of a mustard based Carolina style BBQ sauce. I am calling this sauce round 1 since I think there is still room for improvement but this is a good start. Hit the jump for the recipe.
Continue reading BBQ Sauce: Carolina Style
Long before the Italians started what most people now associate with, and Starbucks tries to pass off as, coffee, the Arabs roasted and brewed coffee in a manner that has not changed much since the 16th century. To those in the west this brew is know as Turkish Coffee, in Turkey and the Middle East however it is simply known as kahve which originates from the Arabic word for ‘coffee’. The unique brewing style used requires just a couple of pieces of equipment and some coffee and the resulting, often spiced, dark elixir is as rich in taste as it is in history. Read on to find out how to make it.
Continue reading Turkish Coffee
Several people asked me about ice cream makers after yesterday’s post. Ice cream makers unfortunately come in a dizzying array of shapes, sizes and materials. From the $25 Ice Cream maker ball, that makes ice cream by rolling around a frozen plastic ball, to the $2800 commercial batch ice cream makers that can make ice cream in as little as 20 minutes. Ultimately I settled on the Cuisinart Pure Indulgence 2qt model, I say settled because I couldn’t afford the Taylor 220 shown here used for $11,500. For $79 dollars though I think the Cuisinart was a close second. Keep reading to find out why I like it.
Continue reading It’s time for ice cream to meet its maker
Nothing is better on a hot summer day than a daiquiri, unless of course you can get your hands on some daiquiri ice. But if that hot summer day falls during the week and in the middle of the day odds are your boss won’t appreciate you eating alcoholic ice desserts, no matter how hot it is. Enter coffee ice cream, the perfect way to sober up after a couple of scoops of daiquiri ice. Keep reading to find out how I make them both.
Continue reading Two Desserts: One will get you drunk and one will sober you up
Last weekend while watching Quantum of Solace it became apparent that if it weren’t for Daniel Craig (the new James Bond) that Katt would probably not have sat through the whole movie. I have to admit I thought the movie was terrible but at least Daniel Craig is a pretty decent choice for Bond. Now thanks to Del Monte Katt may actually get the opportunity to have her lips stuck to his. Read on to find out more, and for the ladies I offer some Daniel Craig eye candy…
<via Daily Mail>
Continue reading I may be dumped… For a Popsicle