I have absolutely been served a full meal at pretty much every Michelin joint I’ve ever frequented.  Read more

FROM: [email protected] Read more

Thanks for reading! Read more

Good question. This is the brine created by the peppers. Read more

Do it! It’s really enjoyable to see how the character of different peppers changes when they ferment. The lids I use are super easy.  Read more

⊙﹏⊙ Read more

I sous vide off and on, but I’ve never been tempted to do it with shoulder. Let me know how it goes if you give it a shot. Read more

I’ve messed around with lapsang souchong too, though it’s a much different landing to stick than with liquid smoke. Read more

I’d definitely try it. You’ll miss the smoky note that complements the fat and peppers, but you’ll also save a lot of the bright fruity notes of peppers.  Read more

Legit superhero there Read more

OH MY GOD Read more

Ok so I’m making the point at eyes, point to you thing, but shoot me a DM or an email and we can chat vis a vis shipping. I’m an absolute softie.  Read more

Hope you dig it! Read more

I saw that and was like “BUT THE RAREBIT IS READY NOW!” I’m still fairly impressed since this thing is pretty old. Read more

I experience about the same thing. But someone (no idea who) left it in my bag at a popup and hey, free knife.  Read more

I want everyone to know that I wrote this, it got edited and scheduled, then I was reading over it for last minute typos and thought “oh man that Gorgonzola Gnocchi was really good.” And that’s how I ended up walking to the store to buy ingredients to make myself breakfast gnocchi in the 8am hour yesterday. Read more

I mean, some interwebs are good. You should need us. Read more

The only thing about CD-ROM games was that I was allowed to play The Seventh Guest WAYYYYYY too young.  Read more

It’s a lot compared to some doughs, but the taste still mostly showcases the malt. My wife is super sensitive to oversalted food and she was all good with this one. Read more

That’s four balls of dough. And nutritional what-have-you aside, the Quad Cities dough is known for being pretty aggressively seasoned. Read more