There’s More Than Just Whiskey At Tuthilltown

There’s More Than Just Whiskey at Tuthilltown

Amanda and I drove up to Tuthilltown Distillery this past weekend. I'd been there once before a few years ago with my friend Jason Kelly for their gin launch party, but they've really stepped up their game since then. Tuthilltown is best known for their fantastic line of whiskey: bourbon, rye, and unaged corn. Any liquor store worth its salt carries at least one of their five varieties: When I say their line of whiskey is fantastic, I mean it. I've tried the whole line at least once and have…

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Salsa Verde Revisited

Salsa Verde Revisited

I looked back at my salsa verde post from last year and decided I could improve it. I tend to only make it once a year because that is when I get a big bunch of tomatillos in my CSA share. That doesn't leave much room for rapid feedback loops, but let's see what we can do. Last year's version was all done on the stovetop. That is a fine method and gets the job done, but it relies heavily on the taste of the raw ingredients and doesn't develop them…

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Tampers For The ROK Espresso Maker

Tampers for the ROK Espresso Maker

I had trouble finding this info when I first got the ROK Espresso Maker, so I'm posting this here for others to find. The tamper size you want for the ROK Espresso Maker is 49mm. Why not just use the little plastic one that came in the box? The one that came with the ROK is significantly smaller than the portafilter, so it pushes grounds up the sides when you push down on it. It has no heft, so it is left up to you to push evenly. This leads…

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Soylent Coffiest Review

Soylent Coffiest Review

Soylent (Rosa Labs) released a new product last week: Coffiest. I bought a case a few hours after the announcement and I made it my breakfast the past few mornings. This is the fourth, and best, type of Soylent I've tried. Here are my notes on the other ones I've tried: 1.4 (powder, no longer available) was thick, clumpy, and tasted like pancake batter. I added a lot of cocoa powder to it. 1.5 (also powder, different formula, no longer available) was thinner and had a more neutral taste. Not…

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Rethinking Cheese On Tacos

Rethinking Cheese on Tacos

Cheese on tacos is usually boring and bland, but it doesn't have to be that way. Cheese has some pretty cool properties: It can be melted and crisped. I regularly tweak my taco meat recipe, so last week I was searching for inspiration while I probably should have been working. I stumbled across an article from Serious Eats where Josh Bousel argues that we are going about cheese on our tacos all wrong. Instead of  just sprinkling cheese on our tacos like n00bs, we ought to melt our cheese directly to…

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