Category Archives: Eating

Sad about sub sandwiches

Our local Tour De Italian Deli 2.0 happened the other day, and I will refer you to the excellent and very detailed write up on the Fussy Little Blog with analysis of the sub sandwiches we tried. But here’s what that … Continue reading

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Memories of the 2016 Kneading Conference

On July 28 and 29 I spent a highly entertaining and educational couple of days at the 2016 Kneading Conference in Skowhegan, ME in the company of 250 folks, most of whom were professional bakers or food educators. Skowhegan is … Continue reading

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Oscar’s Pickled Kielbasa

Ever since my experiment with a Pickled Meal in a Jar I’ve been looking for a commercial source of pickled sausage for a reality check. This week I finally found one, a jar of Jerry’s Pickled Kielbasa at Oscar’s Smokehouse … Continue reading

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Milking the Milkweed

The milkweed season is almost over and I am glad to come to the end of my culinary explorations of this friendly yet boring wild plant. (Earlier we examined sautéeing the young stalks, and making a side dish out of the … Continue reading

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Meet me at Micklethwait Meats

Next time you are in Austin, wave howdy to the 4-hour lines at Franklin Barbecue and continue about ¼ mile down Rosewood to the Micklethwait Craft Meats trailer. There you will find little or no waiting*, excellent brisket, and more … Continue reading

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Judging BBQ at Troy Pig Out

Last Saturday I judged the team barbecue competition at Troy Pig Out in upstate New York, for the second year in a row. One of the seasoned judges shared some tips he learned from his KCBS mentor, and they’re good … Continue reading

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Curd Nerd Utopia at NYC Cheesemonger Invitational

Ryan Skrabalak is a cheesemonger at Cheese Traveler, a wonderful shop in the DelSo district of Albany, NY. In this guest post, he shares an insider’s look at the Cheesemonger Invitational, an event held in tandem with the New York Fancy … Continue reading

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Snows-style BBQ brisket for 4th of July

For the 4th of July meal, I decided to try Snow’s BBQ brisket technique as described by pit boss Kerry: rub the meat all over with salt with some pepper mixed in (I used about a 1/5 ratio) and let it … Continue reading

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On the floor at the New York Fancy Food Show 2016

This year I saw the Summer Fancy Food Show from a different perspective compared to previous visits. I was a guest of the team from Putnam Market, an excellent source of gourmet takeout and boutique food specialties in my home … Continue reading

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These ain’t no burnt ends

A friend alerted me to the “burnt ends” being served by a local barbecue emporium. He showed me a dark photo in which the pieces were suspiciously large and uniform. I also noticed they’re a regular menu item, always a bad … Continue reading

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