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Entries by Meathead from 10/2009

Wisconsin Tailgate Brat Tub Recipe

| Posted 10.07.2009 | Style

In this recipe we take a classic Wisconsin technique and riff on it slightly. The brats are simmered first in beer, then grilled, then the beer is made into a sauce, and the brats simmer in the sauce. Touchdown!

Before You Start Cooking: Mise en Place

| Posted 10.14.2009 | Style

It's French and it means, roughly, "everything in its place", and it is the best thing from France since Pinot Noir. It can prevent disasters.

Who Killed Gourmet Magazine?

| Posted 10.16.2009 | Media

A thorough post-mortem shows that, like Juius Caesar, Gourmet was surrounded and knifed from all sides. Clearly Brutus was Conde Nast, but conspirators were numerous.

10 Worst Dining Trends of the Last Decade

| Posted 10.23.2009 | Style

The Chicago Tribune's Christopher Borrelli asked chefs, restaurant experts, and the owners of a food bookstore in Maine: "What were the 10 worst dining trends of the last decade?"

Another Great Tailgate Recipe: Spiedies. Better than Kebabs

| Posted 10.27.2009 | Style

Spiedies are popular backyard and tailgate food in Upstate, and for the life of me, I cannot understand why they have not spread beyond. If you like shish kebabs, you've gotta try spiedies.