“Apartment-style” Sous Vide Pork Ribs

“Apartment-style” Sous Vide Pork Ribs

I haven't had access to my smoker for about a year now and I miss it. I've been experimenting with things I used to make in the smoker to see if I can make another tasty version with the equipment available to me in the apartment. I tried a few oven and crockpot versions of ribs, but I could never get the consistency I'm looking for. Oven/crockpot ribs were always either too tough or too tender. I couldn't hit the sweet spot I was looking for with juicy tenderness and still firm…

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Tipple Tuesday: Blackberries Three Ways

Tipple Tuesday: Blackberries Three Ways

I like strong warming drinks in the winter, but when the heat rolls in I prefer light refreshing drinks made with in-season ingredients. Blackberry season is in full swing right now, so here are three refreshing drinks made with fresh blackberries. All three have different liquors and flavors, but each is refreshing in its own way with a wonderful blackberry base. One is made with gin, one with rye whiskey, and one with vodka and St-Germain. Each of these drinks contains simple syrup. If you need a refresher on how to make it, I've…

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Copycat At Home: Holeman & Finch Burger

Copycat at Home: Holeman & Finch Burger

When I have a good dish at a restaurant, I sometimes try to recreate it. I'll chronicle these things in the Copycat at Home series. I went to Holeman & Finch a year ago after learning about their famed burger. Though it was raining and we had to wait for an Uber, I insisted that my boss Dusty and I go. We had a few drinks and small plates (beets and charcuterie, if I recall), and each reserved one of the 24 burgers for the 10pm serving. It was incredibly delicious.…

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Tipple Tuesday: Maraschino Cherries

Tipple Tuesday: Maraschino Cherries

Most maraschino cherries are bright red, sickly sweet, and drowning in red dye and corn syrup. Not something you want to put in your cocktails. Luxardo cherries are another story, but they are pretty expensive as far as garnishes go. Since cherries are in season right now, I thought I'd pick some up and make enough maraschino cherries to last until this time next year (or to give out as host gifts with a bottle of rye around the holidays...) Homemade Maraschino Cherries 3/4 cup raw sugar 1/2 cup water 1…

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French Fry Notes

French Fry Notes

Amanda and I made some french fries at home last week on a whim. Here are the notes. We used this recipe from Serious Eats as a base. Making fries at home is both easier and more difficult than The whole process takes at least an hour and a half before clean up. Make sure you have enough time to do this. We were getting pretty hungry by the end. We aren't making them on a weeknight again, only on a weekend, maybe a huge batch with tons of dipping sauces and…

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Breakfast Skillets

Breakfast Skillets

Breakfast skillets are the "Weekend Special" here at the Grimmett Apartment. Simple and delicious. Breakfast Skillet 1/2 lb of bacon, chopped 3-4 potatoes, diced 1 onion, chopped 1 hot pepper, chopped 1 tsp smoked paprika Salt and pepper to taste Chop up the bacon and fry it in a large skillet over medium high heat. Remove it from the skillet when it is crispy, but retain the grease. Put in the diced potatoes and start frying them in the bacon grease, still on medium high heat. Flip them over after 10…

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Simple Pesto

Simple Pesto

September 30, 2016 Note: I've revisited my pesto-making style. I no longer make it this way. Check out how I make it now. There are so many variations of pesto these days that it is almost a catch-all title for green sauces. I'm not against that, but it is hard to know what to expect when someone says pesto. I prefer the simplicity of the classic version, both in taste and ease of preparation. Classic pesto is made with fresh basil, garlic, pinenuts, Parmesan cheese, and olive oil all ground…

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Tipple Tuesday: Simple Syrup

Tipple Tuesday: Simple Syrup

Simple syrup is a staple of cocktails, an essential sweetener that helps balance out drinks. Syrup is easier to mix into drinks because it is already in a liquid form. Sugar doesn't dissolve well into alcohol, but dissolves relatively easily in water. (That's why you'll find bars that use a sugar cube in an Old Fashioned putting a few drops of water in the glass before muddling the cube.) Besides for cocktails, I also use it to sweeten my iced coffee. Here's two ways to make it: Hot Water Method There are two…

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Leftovers, Week of July 19

Leftovers is a collection of things I made from other cookbooks/sources, notable things I ate out, and items didn't think warranted their own post. Maybe you'll get ideas of things to make from something listed here. If you do, let me know in the comments! Food I made this week:  2 lb sous vide NY strip at 125F and zucchini noodles with olive oil, garlic, and pine nuts Apricot ice cream with apricots from the CSA and David Lebovitz's Perfect Scoop Caprese salad with basil from the CSA, fresh mozzarella from the store, and…

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Making Hot Dogs Without A Grill

Making Hot Dogs Without a Grill

Happy National Hot Dog Day! When summer roles around and it gets hot outside, I start to get a craving for hot dogs. I prefer cooking hot dogs on the grill, which became a problem last fall when we moved into an apartment without a porch or access to a grill of any sort. I don't like to eat boiled hot dogs (sorry, Dad!) and my grill pan leaves a lot to be desired (namely the lack of smokey grill flavor), so I had to search for another way to make…

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