I consume a lot of hot sauce. It is rare that one of my meals doesn't have some sort of hot sauce on it. Frank's Red Hot and Sriracha are good. Both are widely available and pretty tasty. I actually have a bottle of Frank's in my fridge right now. I had some yesterday! That said, there are better hot sauces available. Here are four that I keep on hand and regularly consume: ABC Sambal Extra Hot Pedas This stuff is what Sriracha could be. It is pretty spicy and delightfully…
Back in January, Amanda and I met our friend Dani in Flushing, Queens, for a day of stuffing ourselves with Chinese food. Here is how it went.
The next cocktail I'm aging in my oak barrel is the Vieux Carré, a classic New Orleans cocktail with rye, cognac, vermouth, Benedictine, and bitters.
We've found that cauliflower is super versatile and takes on the flavor of things you add to it. This makes it a great candidate to turn into a mash.
I added a new section to Cook Like Chuck: Cocktails! Now you will find my 27 favorite cocktail recipes with notes on how to make them, the cocktail books I recommend to people most often, and the tools I use to make cocktails here at home.
My Manhattans have been aging in the barrel for ten weeks now. They've really smoothed out and picked up hints of vanilla, oak, and charcoal. I'm not tasting any oxidation on the vermouth. I'm very pleased with how this batch turned out.
Aging this pear brandy for two months with a toasted oak stick turned the harsh spirit into something completely different. Right now I'm using it as a cocktail mixer. In a few more months it will be a regular sipper.
If you like fresh produce, great deals, and supporting local farmers, you should participate in a CSA. Here I document what I received in 2016 and run a cost comparison. (Hint: It was a bargain.)
During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
A shrub is a beverage made from fruit, some sort of acid, and a sugar. They were popular in colonial America as a means of preserving fruit without refrigeration. The vinegar breaks down the fruit and the sugar sweetens everything up a bit. The result is a tangy, sweet, complex mixture that is very refreshing when mixed with soda water.