Food

I love gravy. It's like liquid meat. Here's how I make it.

A cook's secrets are meant to stay in the kitchen. An off-recipe substitution, a unique addition, an improvised technique — they often come from inspiration, or just a sense of craft, that can make a home chef both proud and protective. Luckily for us, Chris Kimball of America's Test Kitchen is happy to share the secrets he's picked up in more than 30 years of cooking.

Ever since  I acquired Molly Stevens' All About Braising  in '04 my copy has become progressively more stained, tattered and torn.  In fact, some of the pages are actually falling out.    That's how good a cookbook it is.  Now the long wait is over.  Five years in the making, All About Roasting  is out at last— and just in time for Thanksgiving. 

In spirit of 11/11/11, last night I decided to pick up a bottle of Stone Brewing's latest release in their Vertical Epic series and crack it open at midnight.

Brewed with Anaheim Chilies, cinnamon sticks, and Belgian Flanders Golden Ale yeast (providing pretty intense clove and banana overtones), this beer is hard to categorize.

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

When I heard this particular version was cask conditioned and then delivered in a keg I was intrigued. I've liked the big bold hops I've had in previous Whoop Pass pours and this one did not disappoint.

According to Roger Williams, the founder of Rhode Island, the Narragansett Tribe  called it askutasquash, meaning  "a green thing eaten raw."  Of course squash comes in plenty more colors than green and usually we cook it. 

Here's two ways.

SEATTLE – Some seafood sold in the Northwest isn't what it seems.

Mislabeled fish is more common than you might think according to the few cops trying to make sure you get the species you paid for. Now those who are on patrol are looking for higher penalties to deter fish cheaters.