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January 19, 2014

Food Thread: A Collection of Food Links (CBD)
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H/T Niedermeyer's Dead Horse

I am in my annual Post-Holiday-Food-Rut, so I have even less interesting stuff to say about cooking and drinking than is usual. So here is a collection of food and drink links, in no particular order, and without approving of their content. Something attracted me to them, and what I saw was interesting enough to bookmark them.

Garden and Gun is sort of an all-purpose magazine that caters to people who like good food, but prefer it served by polite, professional waiters in Charleston instead of tatted freaks with filthy dreadlocks and a crappy attitude (NYC, for those who aren't familiar with my contempt for New York City waiters).

Chef Tim Love is a recent addition to my bookmarks, suggested by a Moron whose name I cannot recall. It's Western food, whatever that is, and the recipes on this site are loads of fun. He also owns some restaurants, but I have no idea whether they are good, bad or indifferent.

This guy hasn't written in more than four years, but his perspective on food is delightful, and Swiss, but without any pomposity. He really just loves to eat and cook and learn about both.

The Cocktail Spirit is simply a collection of videos by Robert Hess, who is a student of the classic cocktail. If you want to learn how to make it the way it was in the Good Old DaysÂ™, then take a look at his stuff.

Bobby Flay is definitely an acquired taste, but there is no denying his talent. Many of his recipes are almost unbearably busy, with too many steps for an impromptu meal. But the dude can cook, and his stuff is worth trying especially if you like your food on the spicy side.

And for the very few Morons who drink whiskey, here is a fairly comprehensive list of American distilleries and brands. I say "fairly," because I know of at least one that is missing because I drive past it once in a great while. Yes, they distill in New Jersey. And you thought we just build diners and steal from the taxpayers?

And because this is a cooking thread after all, a great roast chicken recipe from Ina Garten (The Barefoot Contessa). Just be warned that one reason why it's so good is that the croÃ»tons are crispy because of copious quantities of fat, so this is not a diet dish.

Roast Chicken With CroÃ»tons

4 pound roasting chicken
2 lemons
2/3 baguette, cut into large croÃ»tons
1 large yellow onion
2 tbs. butter (melted)
Â½ cup olive oil
Salt & pepper

Preheat oven to 400Â° convection (425Â° standard)

Cut onion in half, then slice thin. Place in small roasting pan and toss with 2 tablespoons of olive oil.

Trim excess fat from chicken cavity, and sprinkle salt and fresh-cracked pepper inside.

Quarter the lemons and stuff the cavity with as many quarters as possible. DonÂ’t worry if they donÂ’t all fit. Tie chicken legs together with twine.

Dry exterior of chicken and brush with melted butter. Get all of the nooks and crannies!

Salt and pepper exterior of chicken.

Place chicken on top of onions (try to mound the onions so most of them are under the chicken), and roast for 75-90 minutes, increasing the temperature to 425Â° for the last 15 minutes.

About 5 minutes before the chicken is done, place the croÃ»tons in a large sautÃ© pan on medium heat and toss with about Â½ the remaining oil. Toast the croÃ»tons, tossing occasionally until they are nicely browned but not burned. Add additional oil if necessary.

Remove the chicken and tent with aluminum foil for 10-15 minutes.

Place croÃ»tons on platter. Remove lemons from chicken and cut chicken into pieces and place on top of croÃ»tons.

Pour pan juices over chicken and serve immediately, with onions on the side (or poured over chicken if you prefer).

1219 Calories/serving; 87g Fat; 63g Protein; 45g Carbohydrate; 3g Dietary Fiber; 254mg Cholesterol; 743mg Sodium.

Posted by: Open Blogger at 12:00 PM | Comments (81)
Post contains 720 words, total size 5 kb.

1 Awesome photo. hehe

Posted by: artisanal 'ette at January 19, 2014 12:05 PM (IXrOn)

2 Charleston, home of good restaurants. I suspect that stadium cost a fortune to build.

Posted by: Vic[/i] at January 19, 2014 12:05 PM (T2V/1)

3 Ate at Flay's Mesa Grill when I visited NYC. It was okay, and the food wasn't that spicy. The dessert was phenomenal!

Posted by: boned to the bone at January 19, 2014 12:06 PM (Ph479)

4 BTW, Charleston has passed SF now as the recommended/preferred place to visit in the US.

Posted by: Vic[/i] at January 19, 2014 12:07 PM (T2V/1)

5 Damn you for that Daiquiri thread last week. Damn you to sweet, tasty, alcoholic hell.

Posted by: rickl at January 19, 2014 12:08 PM (sdi6R)

6 Chef Tim Love linky no worky!

Posted by: boned to the bone at January 19, 2014 12:08 PM (Ph479)

7 Whoever it was who mentioned making scalloped fennel (iirc in a thread just before Christmas), I finally got around to making it and it was teh awesome. This is the version I made, except I put some grated gruyere on the top towards the end of the cooking time: http://www.epicurious.com/recipes/food/views/Scalloped-Potatoes-and-Fennel-355783

Posted by: Y-not (@MoxieMom) at January 19, 2014 12:08 PM (zDsvJ)

8 Posted by: boned to the bone at January 19, 2014 04:08 PM (Ph479)

Thanks....and fixed!

Posted by: CharlieBrown'sDildo at January 19, 2014 12:10 PM (QFxY5)

9 Posted by: Vic at January 19, 2014 04:07 PM (T2V/1)

What a surprise.

Vic...remember the bums in SF?

It's worse now. Much worse.

Posted by: CharlieBrown'sDildo at January 19, 2014 12:11 PM (QFxY5)

10 10 Vic...remember the bums in SF?

It's worse now. Much worse.

Posted by: CharlieBrown'sDildo at January 19, 2014 04:11 PM (QFxY5)

I remember the Height-Ashburry district smelling like piss. I have been told the whole city smells that way now.

Posted by: Vic[/i] at January 19, 2014 12:13 PM (T2V/1)

11 the Garden and Gun link is missing a colon or something... http://gardenandgun.com/

Posted by: artisanal 'ette at January 19, 2014 12:13 PM (IXrOn)

12 that photo brings tears to my eyes

Posted by: Niedermeyer's Dead Horse at January 19, 2014 12:13 PM (DmNpO)

13 Your Garden and Gun link has a colon problem.

Posted by: Mama AJ at January 19, 2014 12:14 PM (SUKHu)

14 5 BTW, Charleston has passed SF now as the recommended/preferred place to visit in the US. --- Haven't managed to get there yet, but it does look nice. My observation is that often the smaller or less well-known cities outperform the tourist meccas, at least in terms of the meals you have during a visit. They're often easier to get around, less expensive, and less uptight. After all, how many Great Restaurants can you visit during a vacation? Not that many, really, so it does me no good if NYC (or SF or Chicago) have dozens of restaurants from each type of cuisine. I just need one good one. That said, I think the Big Cities tend to have more consistent professional service. Salt Lake City has enough fun restaurants to keep us entertained, but very few of them have sparkling professional service. The servers may be friendly, but most don't know their way around the menu or how to time the meal properly.

Posted by: Y-not (@MoxieMom) at January 19, 2014 12:15 PM (zDsvJ)

15 I consider myself somewhat of a Chef Boyardee connoisseur but I must inform you that the new line of "extra spicy" is awful. It's as if they removed some of the spices, such as salt, and replaced it with chili powder. Took three bites and threw it out.

Posted by: Niedermeyer's Dead Horse at January 19, 2014 12:16 PM (DmNpO)

16 Posted by: Mama AJ at January 19, 2014 04:14 PM (SUKHu)

Fixed.

Sorry about that....

Posted by: CharlieBrown'sDildo at January 19, 2014 12:18 PM (QFxY5)

17 Posted by: Y-not (@MoxieMom) at January 19, 2014 04:15 PM (zDsvJ)

That comment I made was based on an article in a travel magazine that the Charleston paper linked to. NYC is still the most widely visited tourist city in numbers. But Charleston is now the desired vacation city for eating and stuff.

Posted by: Vic[/i] at January 19, 2014 12:20 PM (T2V/1)

18 Posted by: Y-not (@MoxieMom) at January 19, 2014 04:15 PM (zDsvJ)

I was extremely impressed by the professionalism of the waiters in Charleston.

Clearly waiting is still considered an honored profession in Charleston, and not an inconvenient detour on the road to acting greatness.

Posted by: CharlieBrown'sDildo at January 19, 2014 12:21 PM (QFxY5)

19 That food stadium is pretty cool.

Posted by: Insomniac at January 19, 2014 12:23 PM (UAMVq)

20 How many pounds of lunch meat would you need to make that stadium?

Posted by: Vendette at January 19, 2014 12:25 PM (Lirg1)

21 I remember driving past the original Garden and Gun club on Rivers ave in the late 70's.
One of the smaller Disco's in the area.
Don't remember if they actually served food back then.

AKA Fruit and Shoot back in the day.

Posted by: Village Idiot's Apprentice at January 19, 2014 12:28 PM (kFCo1)

22 All the stadium is missing is shrimps wearing tiny football helmets.

Posted by: Cicero (@cicero) at January 19, 2014 12:29 PM (8ZskC)

23 1219 Calories/serving; 87g Fat hehe ouch That recipe sounds good. Lemon chicken. Simplicity. Mine as well go all the way and add a taste of butter to the croutons!

Posted by: artisanal 'ette at January 19, 2014 12:29 PM (IXrOn)

24 21 How many pounds of lunch meat would you need to make that stadium? Posted by: Vendette at January 19, 2014 04:25 PM (Lirg1) Just enough to fill me up.

Posted by: Sandra Fluke at January 19, 2014 12:29 PM (DrC22)

25 >>Sorry about that.... Well, I'm shocked, shocked that any post here would have any problems, but I'll try to cope. I have not cooked anything interesting in the last week. We got burgers from Five Guys yesterday because the last 2 times we ate at Smashburger, somebody felt sick a few hours later. Once is a coincidence, 3 people in two trips...

Posted by: Mama AJ at January 19, 2014 12:29 PM (SUKHu)

26 They should have named it PETA Stadium.

Posted by: Cicero (@cicero) at January 19, 2014 12:30 PM (8ZskC)

27 This is a stupid question, but I have never tried to get excess fat from a chicken cavity. Any tips on that?

Posted by: FenelonSpoke at January 19, 2014 12:31 PM (7kkQJ)

28 "Clearly waiting is still considered an honored profession in Charleston, and not an inconvenient detour on the road to acting greatness."

There used to be an annual Waiter and Waitress competition at Charlestown Landing in West Ashley many years ago.

Everything from poise and elegance, to foot races between tires while carrying loaded trays over their heads.

And food.....lots of food.

Posted by: Village Idiot's Apprentice at January 19, 2014 12:32 PM (kFCo1)

29 FUN FACT: New Jersey whiskey is distilled from concrete and sewage sludge.

Posted by: Cicero (@cicero) at January 19, 2014 12:32 PM (8ZskC)

30 I don't see any bacon in that picture. Fail.

Posted by: Dack Thrombosis at January 19, 2014 12:35 PM (oFCZn)

31 tethering this thread to the football one... we made, for the game today, a spread Garlicky Mustard Shrimp Green Beans with Walnuts and Walnut Oil Crab Dip Grapes Cheese (toasted baguette) Our only meal for the day that we can pick on throughout the games. The crab dip had the fat... goat cheese, cream cheese, mayo... heh. But, was tasty.

Posted by: artisanal 'ette at January 19, 2014 12:37 PM (IXrOn)

32 Posted by: FenelonSpoke at January 19, 2014 04:31 PM (7kkQJ)

Just take a peek inside, and if there are chunks of fat, pull them off the inside of the carcass.

More likely she means the pieces of fat that adhere to the skin around where the neck was and the butt still is.

Posted by: CharlieBrown'sDildo at January 19, 2014 12:37 PM (QFxY5)

33 I don't see any bacon in that picture. Fail. Posted by: Dack Thrombosis at January 19, 2014 04:35 PM (oFCZn) maybe the bacon is the rebar...

Posted by: artisanal 'ette at January 19, 2014 12:38 PM (IXrOn)

34 More likely she means the pieces of fat that adhere to the skin around where the neck was and the butt still is. Thanks, CBD. I have done that-just not from inside the bird.

Posted by: FenelonSpoke at January 19, 2014 12:41 PM (7kkQJ)

35 I haven't cooked anything to write home about this past week because I've just been cooking for me and the kiddos mostly. However I did discover something that, while not actually THAT good, is worth it because it takes 3 minutes. Cake in a mug. In the microwave. Oh my gosh.

Posted by: Lauren at January 19, 2014 12:43 PM (hFL/3)

36 Charleston is beautiful and good living. The restaurants are great, and getting better. Here's some; although there are so many good ones: 1-The Macintosh on King Street 2-Basil (Thai) on Upper King 3-Fish on Upper King 4-High Cotton 5-Halls chop House 6-Poogans Porch 7-Pearlz on east Bay 8-SNOB 9-McCradys 10-Indaco In Tucson? get some pierogies http://www.polishcottageaz.com/

Posted by: artisanal 'ette at January 19, 2014 12:46 PM (IXrOn)

37 tethering this thread to the football one... we made, for the game today, a spread Garlicky Mustard Shrimp Green Beans with Walnuts and Walnut Oil Crab Dip Grapes Cheese (toasted baguette) Our only meal for the day that we can pick on throughout the games. The crab dip had the fat... goat cheese, cream cheese, mayo... heh. But, was tasty. *** Looks yummy!

Posted by: Niedermeyer's Dead Horse at January 19, 2014 12:53 PM (DmNpO)

38 Hey Lauren did you see the recommendations for you at the end of the book thread? Yeah, I've been in a cooking rut too....

Posted by: lindafell says WTFP anymore? at January 19, 2014 12:53 PM (PGO8C)

39 I still wish I understood how "Garden and Gun" exists. At any rate, that photo is frightening and I'm about to make the absolute best fish tacos ever. True story. http://www.myrecipes.com/recipe/fish-tacos-with-lime-cilantro-crema-10000001559245/

Posted by: pipandbaby at January 19, 2014 12:57 PM (rxsnN)

40 We made a sesame shrimp and couscous salad this week that was very tasty. It's light cooking over here for the foreseeable future. Instead of just boiling the shrimp, we marinated it in a honey lime marinade and baked it. Then, poured some of the pan juices on the salad too. Here is the recipe, if you are interested. http://tinyurl.com/mtp5ckr

Posted by: no good deed at January 19, 2014 12:57 PM (vBhbc)

At a local Ecuadorian hole-in-the-wall last night I had for the first time in my life Encebollado - tuna and yuca stew.

ohmygosh is this good!

Recipe:

http://tinyurl.com/mcawwck

Encebollado de atun is a typical soup from the coastal region in Ecuador. It actually translates to "tuna onion soup". I'm sure many Latin American families have various names for this dish. Encebollado is made with fresh a "Ajo" base, fresh tuna, yuca, tomatoes, onions, cilantro, and is served with a curtido salad on top or mixed in with the soup, the curtido is what gives it the name "Encebollado".

Posted by: crisis du jour at January 19, 2014 12:58 PM (QHUpb)

42 >>tatted freaks with filthy dreadlocks<<

Uhm, ditto, Austin, Texas.

Posted by: Sphynx at January 19, 2014 12:59 PM (OZmbA)

43 I haven't checked the book thread in a bit..Ill go look now. Thanks, Linda! I'm planning to get the Nom Nom Paleo cookbook this week, I'm hoping that gets me out of my rut.

Posted by: Lauren at January 19, 2014 01:00 PM (hFL/3)

44 Sphynx, Are you in Austin too?

Posted by: lindafell says WTFP anymore? at January 19, 2014 01:02 PM (PGO8C)

45 CBD Thank you for these food threads. If I ever get a desire to cook again, this will be the reason why.

Posted by: grammie winger at January 19, 2014 01:02 PM (P6QsQ)

46 Jim Beam has been bought by the Japanese.

Posted by: RWC at January 19, 2014 01:03 PM (Q6HBD)

47 "Uhm, ditto, Austin, Texas." Seriously. Is there a rule that everyone who works at Kerby Lane Cafe has to be a complete freak of nature?

Posted by: Lauren at January 19, 2014 01:05 PM (hFL/3)

48 A key way for Tom Brady to win this game is to throw the football in such a way that it lands in the receiver's hands.

Posted by: John Madden at January 19, 2014 01:05 PM (oFCZn)

49 At a local Ecuadorian hole-in-the-wall last night I had for the first time in my life Encebollado - tuna and yuca stew. --- That does sound good!

Posted by: Y-not (@MoxieMom) at January 19, 2014 01:06 PM (zDsvJ)

50 tatted freaks with filthy dreadlocks<< Hum, ditto, Austin, Texas. By sphynx True that! There are fortunately some excellent restaurants that can make you over look that. Getting pricey though, it's reaching a tipping point where it's getting to be too expensive to overlook the tatted freaks....

Posted by: lindafell says WTFP anymore? at January 19, 2014 01:08 PM (PGO8C)

51 Is there a rule that everyone who works at Kerby Lane Cafe has to be a complete freak? Actually Lauren, I think there is 😜

Posted by: lindafell says WTFP anymore? at January 19, 2014 01:09 PM (PGO8C)

52 You have to outscore the other team by at least one point Vern, that's when you decide if you need to go for two.

Posted by: John Madden at January 19, 2014 01:13 PM (MhA4j)

53 Love the stadium. Yummy!

Posted by: Misanthropic Humanitarian at January 19, 2014 01:13 PM (HVff2)

54 wow...that's quite the display

Posted by: phoenixgirl @phxazgrl 39 days until spring training at January 19, 2014 01:16 PM (u8GsB)

55 I'm making a lemon-rosemary roasted chicken right now. Heh!

Posted by: Lizzy at January 19, 2014 01:17 PM (POpqt)

56 Add Anson's to your Charleston resturant list along with 39 Rue de Jean. I had the foie gras at RdJ in honor of PETA.

Posted by: tmitsss at January 19, 2014 01:19 PM (oMAbH)

57 30 FUN FACT: New Jersey whiskey is distilled from concrete and sewage sludge.
Posted by: Cicero

You forgot the soupcon of industrial waste.

Posted by: pep at January 19, 2014 01:20 PM (6TB1Z)

58 I've never built anything out of food. I have used it as a weapon from time to time.

Posted by: model_1066 at January 19, 2014 01:20 PM (LIQGY)

59 "Encebollado". Posted by: crisis du jour at January 19, 2014 04:58 PM (QHUpb) Never heard of this. Thanks.

Posted by: artisanal 'ette at January 19, 2014 01:21 PM (IXrOn)

60 FUN FACT: New Jersey whiskey is distilled from concrete and sewage sludge. Posted by: Cicero You forgot the soupcon of industrial waste. Posted by: pep at January 19, 2014 05:20 PM (6TB1Z) served warm in a filthy broken coffee mug

Posted by: model_1066 at January 19, 2014 01:22 PM (LIQGY)

61 Add Anson's to your Charleston resturant list along with 39 Rue de Jean.

We've done this topic before, but I'll repeat. I had the whole flounder there. It was head-and-shoulders the best fish I have ever had.

Posted by: pep at January 19, 2014 01:22 PM (6TB1Z)

62 That stadium is fun!

Posted by: Lizzy at January 19, 2014 01:22 PM (POpqt)

63 We're going out to a wine tasting dinner tonight at a place that's co-owned by former hoops player, Mark Eaton. Four courses and five wines (not sure how that works but we'll find out!). The last one we went to at this restaurant was very well done. Hoping that's the rule and not the exception.

Posted by: Y-not (@MoxieMom) at January 19, 2014 01:22 PM (zDsvJ)

64 Fish tacos are extraordinary if the fish is grilled. The first time I had them was decades ago on a fishing trip in Baja California. But rather than lettuce they used a cabbage slaw that was so good I asked what was in it. Finely sliced cabbage, diced green onion, diced tomato, diced seeded jalapeno, a little cilantro, salt and lime juice was the total recipe. Corn tortilla, grilled fish, and this slaw was all that was needed. I make the slaw all the time in the summer and it is very good with any grilled meat.

Posted by: Lester at January 19, 2014 01:24 PM (2UPXV)

65 Posted by: Lester at January 19, 2014 05:24 PM (2UPXV) In California, they deep fry Delta Smelt for their fish tacos.

Posted by: model_1066 at January 19, 2014 01:26 PM (LIQGY)

66 Posted by: Lauren at January 19, 2014 04:43 PM (hFL/3) Wanted to tell you "thank you" for mentioning cold brewed French-press coffee. There does indeed seem to be less acid in the final product and that's with using super-lowgrade ground coffee.

Posted by: Polliwog the 'Ette at January 19, 2014 01:27 PM (GDulk)

67 Posted by: pipandbaby at January 19, 2014 04:57 PM (rxsnN) Hiya. Been a while. Is everything going okay?

Posted by: Polliwog the 'Ette at January 19, 2014 01:28 PM (GDulk)

68 Posted by: no good deed at January 19, 2014 04:57 PM (vBhbc) That sounds extremely delicious. I wonder if I could get the kids to eat it.

Posted by: Polliwog the 'Ette at January 19, 2014 01:29 PM (GDulk)

69 You're welcome, Polliwog! I'm glad it's working out for you.

Posted by: Lauren at January 19, 2014 01:30 PM (hFL/3)

70 That stadium is awesome, but seems to be lacking in roast beef, the king of lunch meats. Drove up to Indianapolis for my best friend's wedding yesterday (first time I have seen a wedding in the Latin mass, very cool.) We went to a local pizza place for dinner. Had an awesome 4 cheese thin crust pizza with bacon. Followed that up with some cakes the bride had gotten from a local German bakery. I had a slice of German chocolate cake so dense I thought I was going to be pulled into my plate.

Posted by: Aetius451AD at January 19, 2014 01:30 PM (TGgNi)

71 Add Anson's to your Charleston resturant list along with 39 Rue de Jean. I had the foie gras at RdJ in honor of PETA. Posted by: tmitsss at January 19, 2014 05:19 PM (oMAbH) Nice. I'll have to hit 39 when I'm there again (I go to Charleston a lot). The Foie Gras - Pan Seared With Blackberry Corn Cake, Micro Greens And Port Reduction sounds delicious. That stuff is candy, yeah. Anson's looks decent. Limited menu. Table d'hÃ´te? Looks like Dinner menu only.

Posted by: artisanal 'ette at January 19, 2014 01:32 PM (IXrOn)

72 My daughter ate it, Polliwog, but my son wouldn't touch it. He's a finicky eater.

Posted by: no good deed at January 19, 2014 01:33 PM (vBhbc)

73 In California, they deep fry Delta Smelt for their fish tacos. Posted by: model_1066 at January 19, 2014 05:26 PM

I have had fried catfish tacos that were pretty good. I think that the first time you eat something extraordinary (to me at least) it kind of sets your palate. And I love grilled food including vegetables. There is just something about slightly burnt and wood-smoked food.

Posted by: Lester at January 19, 2014 01:34 PM (2UPXV)

74 Anybody got directions for the meat stadium? I'd love to try to make one. I can find all kinds of pictures but no directions.

Posted by: katya the designated driver at January 19, 2014 01:42 PM (4Chvm)

75 "I had a slice of German chocolate cake so dense I thought I was going to be pulled into my plate." Posted by: Aetius451AD at January 19, 2014 05:30 PM (TGgNi) Ja, zis cake is from ze Black Forest und ve callit ze black hole cake auf the Schwartzwald. Is gut, ja?

Posted by: Deutschland uber Alles hey where's my unlaut? at January 19, 2014 01:47 PM (mt+kp)

76 Thank you for this recipe you posted back in December. I just made it today and it is great. "Oh and for crazy easy we stole a "Creamy Crock Pot Chicken" recipe from my cookbook: 2 cans Cream of Mushroom Soup 2 cups Sour cream 1 package Onion soup mix 1.5lb chicken breast Mix the first 3 together (it's gonna be thick as heck) Push the breasts down in the mixture. Cook on low 8 hours. (You have to stir this every so often, it will burn to the sides of the crock pot. A little browing is tasty, much past that is bad.) Shred the chicken before eating (by the time it's done cooking shred the chicken is basically "push on chicken with a spoon") Serve over rice. Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 04:55 PM (GaqMa)"

Posted by: BornLib at January 19, 2014 01:58 PM (zpNwC)

77 #75- 1) Line pan with astroturf and assemble using visual aids. Call 1-800-SEIU-YOU for help in piling on.

Posted by: Debbie Wasserwoman-Shitz at January 19, 2014 01:58 PM (mt+kp)

78 Tim Love's restaurants are excellent, if you're in D/FW try out the Woodshed, it's upscale casual and located on the banks of the Trinity, great, inventive food (think wild game fusion) with a great atmosphere.

Posted by: LexisTexas at January 19, 2014 02:06 PM (kPFAg)

79 Just ran into this on wiki.

http://en.wikipedia.org/wiki/Chicken_fried_bacon

Woo-hooo, gotta try that.

Posted by: IllTemperedCur at January 19, 2014 04:02 PM (aYjRw)

80 The Cocktail Spirit is simply a collection of videos by Robert Hess, who is a student of the classic cocktail. If you want to learn how to make it the way it was in the Good Old DaysÂ™, then take a look at his stuff. I want ALL THE COCKTAILS.

Posted by: rickl at January 19, 2014 04:52 PM (sdi6R)

81 Oh fuck the diet already. Bring on the crouton, bring on teh FAT. YOLO, bitchez.

Posted by: Al the whiskey belcher at January 19, 2014 07:13 PM (Lr0UN)

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