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Just what I need, another project recipe- my smoker is going almost daily, cranking out Tasso ham….

Isn’t case hardening of the meat a problem? The outside dries to fast, the water gets trapped and the inside can spoil? I’ve made bresaola a few times in my fridge with dry aging bags- slow, but the temp keeps bacteria in check.

I've always thought biltong was just a form of beef jerky- only a food dehydrator was needed. If it's more like a dried/fermented product, then some dry aging bags (for steak) and your refrigerator might work, just slower.

Potatoes get their hangover potential from the same source as apples: Pectin. (Apple palsy from too much hard cider, anyone?) When a pectic enzyme breaks down pectin, it can turn part of it into methanol. Not enough to blind, but enough to produce crippling hangovers. It's very likely that...

I’ve got a 9 cup Moka pot, the whole thing is “ one coffee” for me, in the morning. As for how I like my tea? In the harbor….😈

And just like that, no one in the US is talking about it, anymore.....

After a 3am bender, you don’t really buy a kebab, you rent one. Chew thoroughly, because you’ll be seeing it again.

I always figured the Easter bunny came from European (specifically German) monastic life. Long ago, during Lent, no solid food was allowed for the monks. So, they brewed heavy, strong beers to be their “liquid bread” through the fasting time. After 40 straight days of drinking Doppelbock, and...

“Never be afraid to dream. If you can dream it, you can make it real!” -Freddy Krueger

The “staff meal lasagna” from Thomas Keller’s French Laundry cookbook.

Conspiring to evade US alcohol taxes is a felony- the camera and production crew would be charged- it’s fake. (Plus the RICO statute violations that could result against the entire tv network!)

Or the allium of your choice, we try not to kink shame.

Wow. I always thought the wife being a bad cook was a tv trope- not that common. My wife is a pretty good cook, but a better baker. I started cooking only 10 years ago- entirely taught by the internet, several restaurants have offered me jobs after trying my stuff (met the owners at local get...

Raw celery- when you want to eat a vegetable that tastes like water, but with hair in it!

Alinea in Chicago. Went once. Interesting flavors, but, everything in such unfamiliar textures detracts. The Nola restaurant in Amsterdam- I haven’t tried, after I found out they served a steak crawling with live ants, I kinda gave up on the movement, and went back to country style cooking...

Modernist cuisine: purée everything and call it modernist? Looks like baby food at $500+/person

Venezuelan beaver cheese?