Negroni Week On Snack Time

Negroni Week on Snack Time

I do a podcast with Sean Nelson called Snack Time. In Episode 3 Sean and I celebrate Negroni Week on the air. We discuss recipes, bitters, art, hipsters, and glassware. I get a little tipsy and say "incredible" too much, and I have minor recording issues that I'll fix on the next episode. Listen to it over at SnackTime.fm, iTunes, or Overcast.

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Tipple Tuesday: It’s Negroni Week!

Tipple Tuesday: It’s Negroni Week!

Let's get right to business: Equal parts gin, Campari, and sweet vermouth. Make it even better with orange bitters and an orange peel. If the bitterness of the classic Negroni isn't your thing, use Lillet Blanc instead of Campari to make a French Negroni. June 6-12 is Negroni Week, a time to sip one of the best cocktails we can imagine and support some great charities. Save these recipe cards to your iPhone and import them into the free Highball app.   The simple recipe is easy to remember, easy to…

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Faster, Easier, Tastier Homemade Mayo

Faster, Easier, Tastier Homemade Mayo

I used to make mayo at home with the food processor method. I only made mayo for special occasions because this method has a high probability of failure (emulsions are tough!), has more prep and clean-up than I like, and makes fairly large batches for two people. That all changed after I read this post from The Food Lab. J. Kenji Lopez-Alt figured out that a hand blender does a much better job at emulsifying the ingredients and it is much faster and easier to clean up than the food processor. Check…

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Tipple Tuesday: French Negroni

Tipple Tuesday: French Negroni

Regular readers know how much I love the classic Negroni. That wonderfully bitter flavor profile from the Campari isn't for everyone, though. If you prefer something sweeter that still has a lot of complexity, the French Negroni might be the drink for you. The French Negroni subs Lillet for the Campari in the original recipe. This adds a sweeter floral flavor to the drink. I learned about the French Negroni from the Speaking Easy Podcast (which you should definitely listen to): It's a Lillet and Chill kinda night. Even if…

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Mix Up Your Hotdog Toppings

Mix Up Your Hotdog Toppings

We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce. Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.     Ingredients for the quick pickles 1 Kirby Cucumber 4 medium radishes 2 small green onions, greens and whites 1 teaspoon salt 1/2 teaspoon white sugar Juice from 1 small lime   Instructions for the quick pickles Slice the…

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Prep Your Corned Beef Now For St. Patrick’s Day

Prep Your Corned Beef Now for St. Patrick’s Day

I'm not Irish or that into parades, so I don't go crazy about St. Patrick's Day. To me it is a chance to overindulge in quality cured meat. Some people get excited about green beer, others get excited about corned beef. Just Say No to that grocery store corned beef. With a small amount of effort, you can do much better. Have you ever brined a chicken? Curing your own corned beef isn't much different. I've made it twice and I'm always surprised at how easy it is. Curing your own…

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Sous Vide Asparagus

Sous Vide Asparagus

Asparagus is so easy to make in the oven, so why should you make it in a sous vide circulator? More intense asparagus taste. Easier clean up. Same length of prep and cooking time. Sold? Here's what you need and what to do with it: Just looking for time and temp suggestions?  175F (79.44C) for 15 minutes will give you asparagus that is still firm with a bit of bite left in it. Ingredients 1 lb of fresh asparagus 3 tbsp olive oil Zest from one small lemon (or half a large…

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Sous Vide Turkey Breast For Sandwiches

Sous Vide Turkey Breast for Sandwiches

If you have a sous vide circulator, making your own turkey for sandwiches is incredibly easy and the result is tastier than the stuff at the store. N.B.: You'll notice that in the photos I left the skin on the turkey breast. That was a mistake. I highly recommend that you remove the skin and as much fat as possible before cooking it. I attempted to sear it before slicing, but I ended up removing the skin from what I actually ate. Just looking for time and temperature recommendations for turkey breast? 145F (~63C) for…

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Ham And Black Bean Soup

Ham and Black Bean Soup

Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather. Ingredients 1 Cottage ham 1 lb of dried beans, pre-soaked or boiled 2 medium carrots 1 medium onion 2 celery stalks 1 green bell pepper 1 tsp cumin 1 tsp oregano Salt and pepper Instructions Put the whole cottage ham in your soup pot and put in enough water to…

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