Category Archives: Eating

Here we celebrate the best kind of food enjoyment: eating somebody else’s cooking, whether it be in a fine dining establishment or a hole in the wall.

Cornell Grilled Corn

Posted on June 27, 2025 by Burnt My Fingers

You’ve just grilled off a brace of quarters or halves of Cornell Chicken. Now you’re going to do the same with some ears of sweet corn at its summer peak. Soaking the ears first to keep them moist is not … Continue reading →

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Mid-century musings, or ruminating about rumaki.

Posted on June 20, 2025 by Burnt My Fingers

There is nostalgia in America for “mid century” culture evoking a time when suburban moderns congregated in verdant back yards to get seriously drunk, flirt with their neighbors’ spouses, and eat rumaki. Those times are not coming back. Reason one: … Continue reading →

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Recipe: Copycat Durkee’s Famous Sauce

Posted on June 15, 2025 by Burnt My Fingers

Copycat Durkee’s Famous Sauce was the runaway winner in our taste test. It is so close in taste and texture to the original that we really can’t tell the difference. We used distilled (white) vinegar because that’s what is on … Continue reading →

Posted in Condiments, Eating, Recipes | Tagged , , | 4 Comments

Taste Test: Durkee’s Famous Sauce Copycat Recipe

Posted on June 8, 2025 by Burnt My Fingers

The dry-brined turkey breast we smoked on Memorial Day required some Durkee’s Famous Sauce to make sandwiches, and our jar was near empty. Amazon does not currently stock the product and their third parties are offering punitive markups. If we … Continue reading →

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Texas Monthly BBQ Guide is at it again.

Posted on June 1, 2025 by Burnt My Fingers

Four years ago, we accused Texas Monthly of jumping the shark when they published their Texas Monthly BBQ Guide and anointed a place serving Laotian sausage as the best in the Lone Star state ahead of Snow’s, Franklin, Kreuz, Mikelthait … Continue reading →

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Wet brining vs dry brining vs rub

Posted on May 27, 2025 by Burnt My Fingers

It’s a bit clammy in upstate NY, but tradition demands that I pull out the Weber Bullet for the first smoke of the summer on Memorial Day. I have a nice brisket I will cook in my usual manner: rubbed … Continue reading →

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Food for Thought: Special Edition Oreos

Posted on May 25, 2025 by Burnt My Fingers

While brand extensions have faded from grocery shelves in these tough times, Oreos have if anything expanded. When I saw in a foodservice newsletter that they were introducing a Selena Gomez Oreo with horchata-flavored filling, I had to check it … Continue reading →

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Recipe: Acme Olive Bread II (improved!)

Posted on May 18, 2025 by Burnt My Fingers

Today’s Acme Olive Bread II recipe is a step forward in trying to duplicating the original, which we will never completely succeed at because we don’t access to the same olives and marinating brine. We upped the amount of olive … Continue reading →

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Recipe: Batterless Corn Fritters

Posted on May 11, 2025 by Burnt My Fingers

Batterless corn fritters are a specialty of Lolinda, an Argentine Steakhouse in San Francisco. The niblets stick together as if by magic and the fritters are a perfect accompaniment to their ceviche. After many attempts we got pretty close, with … Continue reading →

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Can you pickle magnolia petals?

Posted on May 4, 2025 by Burnt My Fingers

Can you pickle magnolia blossoms or petals? According to the Smithsonian, magnolia trees date back as far as 95 million years, a time when there were no bees. They were instead pollinated by beetles and the magnolia developed thick petals … Continue reading →

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