In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
Read the Mac and Cheese: Help, it's too creamy? discussion from the Chowhound Home Cooking, Mac And Cheese food community. Join the discussion today. Read the Mac and Cheese: Help, it's too creamy? discussion from the Chowhound Home Cooking, Mac And Cheese food community. Join the discussion today.
Read the mac and cheese came out grainy. why? discussion from the Chowhound Home Cooking, Mac And Cheese food community. Join the discussion today. This Rosh Hashana Honey Cake Makes for a Sweet Start to the New Year. Pro Chefs Love This All-Clad Cookware & It's on Sale Now +
In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
This reminds me of the discussion on another recent thread about how US-produced "Champagne" was freely sold as such here in the US until recently (and the 'grandfathering in' of the name for firms that were previously freely using it) - because the US declined to sign the trade agreements involved and simply disregarded regulations that Europe and other signatories were bound by.
Home Cooking Dish of the Month - NOMINATIONS, March 2020. by MelMM 6 days ago. Time to set your crumpets down for a few minutes and nominate some dishes for March. The goal of DOTM is for us to make dishes that expand our boundaries as cooks, whether it be an unfamiliar cuisi... by MelMM 6 days ago.
While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.
I love Unagi Don or Eel Doburi or a basic Eel bowl, whatever it is called dependent on the place. Usually just broiled eel served over white rice in a sticky teriyaki (?) glaze and japanese pickles. I have seen canned eel in the grocery store (Wegman's) and of course in Asian supermarkets. I want to buy it but must admit I am a little scared of it.
Read the Best cold app discussion from the Chowhound Home Cooking food community. ... tiny sandwiches of cream cheese and chopped radish or watercress and butter. hummus is my least favoite bean dip -- i am no fan of tahini. ... fayehess Feb 26, 2010 10:58 AM I don't like her recipes in general, but the old Martha Stewart book for app's from ...
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Then I'd put the chicken in the drink before bedtime and get it out after 6 hours or so and then let it air dry in the fridge. Take it out an hour before you plan to roast it so that it can come closer to room tempm.
My wife made them with "steak-ums" brand. I was wondering what kind of steak is this? I have tried many times in the past making cheesesteaks using beef from the grocers fridge, but always comes out too tough. Does anyone here have success making good, "loose" cheesesteaks at home? Thanks PS I love to BBQ. That is a pic of the last brisket I did.
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What shakkar said. Bhelpuri could be a mail entree, but it's more suited for a snack or appetizer. Chaats are often served for appetizers at parties. I do premixed bhel mix form the indian store (I like a local brand called Surati from the Surati Farsan Market) or I get the Deep Foods one. Haldirams is good too.
Itz really crazy but I have been wanting to make a watermelon cheesecake. I made 4 dzn of my watermelon cupcakes and had some leftover. So...I started searching & found really nothing inviting. But going thru some of my recipes and found one made with pineapple so...i decided, why not?
I love to make the galley girl tart and use nice ripe, juicy pears for it. All the juice goes into the tart and it's just wonderful. I've had luck with both the bosc or anjou pears, so I think you could use either.
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So I've been looking all over the web and for the life of me I can't figure out what temperature I need to cook my goose to. The USDA says 165, Cooks Illustrated says 170 but then says "A goose generally reaches an internal temperature of 170 degrees in the thigh cavity after less than two hours of roasting.
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