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Entries by Meathead from 10/2010

Make Your Own Hot Pepper Sauce

| Posted 10.14.2010 | Huffington Post
Read More: Food News, Chile, Culinary, Barbecue, Pepper, Tabasco, Hot Sauce, Recipes, Cooking, Chili, Party, Bbq, Food, Grilling, Eating, Goldwyn, Cookout, Meathead, Barbeque, Dinner, Huffington Post News

I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.

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Crispy Cornell Chicken: An Upstate New York Classic

| Posted 10.21.2010 | Huffington Post
Read More: Food News, Culinary, Barbecue, Ithaca, Chicken, Recipes, Cooking, Party, Cornell University, Bbq, Food, Grilling, Goldwyn, Eating, Cookout, Meathead, Barbeque, Dinner, Bob Baker, Huffington Post News

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

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Balsamic Vinegar: Magnificence and Deception

| Posted 10.29.2010 | Huffington Post
Read More: Culinary, Vinegar, Recipes, Tradizionale, Party, Cooking, Balsamic, Food, Goldwyn, Eating, Balsamico, Food News, Meathead, Dinner, Academia Barilla, Aceto Balsamico, Slidepollajax, Vinegars, Italian Cooking, Italian Food, Balsamic Vinegar, Huffington Post News

There are numerous labeling conventions, numerous methods of production, numerous claims of authenticity, and a boggling range of quality and price.

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