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Wow, Fantastic! I have got to try this. Thanks for sharing.

So I understand that simmering brats in beer might not fly up in Wisconsin. That's okay. I like to think this deliciously blasphemous meal brat some good luck to my Giants today against the Brew Crew. Thanks for viewing!

Fantastic cooking, but unforgettable storytelling!!! Really, it's posts like these that keep me coming back. Thank you so much! Such an inspiration!!!

Oh, man, I'm too hungry to be looking at this. Is that weight's sole purpose in life to press chicken? Not a bad gig if so. Did you like the finished product better with the weight than w/o? Thanks for sharing.

Wow, that is incredible ingenuity and execution!! Well done! Consider it stolen!

Nice looking brisket. Much better than my first I bet that cooking log is gonna be a treasure in not too long.

Wow, fantastic looking sandwich. Everything really. Well done again!

I remember a while back that there was some discussion around these parts about Okonomiyaki. Well, I've been playing around with my own version over the past few months using leftover pork or beef. Pepper stout beef, in particular, is really good in this application. Of course, you can't get...

Ha, actually, I was going to put "2 Swedes" in place of "1 couple," but thought I might get in trouble! Of course, Mr. Lampe, I had your mountainous plates in mind. I would never question the appetite of a mad Wisconsonian (?).

Get real, people. There's no way 1 couple can eat that much food. They just nibble at it, then give the rest to the thankful crew filming the show that's about to take over the Food Network!!

Max is a cool looking dog! How'd he like the burger?

Nice pit! Can you find them in San Diego? I think about half my graduating class from St. Joseph HS in Santa Maria ended up moving to San Diego. I bet they'd appreciate having a local source down there.

Great stuff!!! Out west, we get plenty of scrub jays and stellar jays, but I can't remember ever seeing a jay as striking as that one. Well done

Very interested in trying both of these. Could you share any more info about the curing process? When you say 2-3%, what do you mean? Thanks!

Wow, you must be so stoked! Really cool find. I looked around for an enterprise stuffer after seeing pics of one that someone had really cleaned up (maybe yours? can't remember if that was on your blog or another site). After a couple months of searching I gave up and settled for one of the...

I brought an 8 lb. piece of belly home from the carniceria the other day, and wanted to take full advantage. Now I've got some future bacon and confit curing in the fridge, as well as a few containers of rillettes. The best potted meat ever! Here's the recipe I used...

This is Maddy. She just turned 6 months. Been in the family for 2 months now, and she's doing great. She likes her bed after a long day of playing outside. And later that evening.... she's like, "You Did WHAT?"

1-inch slices, cut in half again so you have a piece of salmon in each squarish piece, fit nicely onto crackers. I didn't take it any further than that, though I can see it pairing with a side salad for a starter or light main.

Thanks for compliments, guys! Chris, coming from a novice, I assure you it wasn't difficult. Compared to the frustration of my early attempts at making sausage (casings bursting all over the place), this was a breeze. Really, if you can manage a food processor, you can do this. The only...

This was my first attempt at a homemade terrine. The recipe was taken from the Ruhlman/Polcyn book. I processed the shrimp (26/30 count) with an egg white and cream, then folded together with spinach and mushrooms. This outer filling surrounded a salmon inlay, which then got the steam bath...