Content about Nick
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Everyone loves bacon, but it's not always the same thing.
British Bacon vs American bacon
If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first project was the British banger sausage). Why, I don't know. But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. Homemade meat curing has long been a hobby of mine,...
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March 6, 2009
The best bread to make for those that don't like to make bread.
If bread making scares you like it scares me, but the lure of authenticity is irresistible, then focaccia may be the place to begin.
The intoxicating smell of yeast; the wet stickiness between your fingers; the magical billowing quality of the dough when a warm spot trns it into a living thing. These are the pleasures of bread making. And these are the pleasures I am almost wholly unfamiliar with. Until now.
See, I've...
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May 23, 2008
The perfection introduction to mixed drinks.
Over the past year or so, Nick and I have developed a kind of unhealthy obsession with cocktails -- some could argue literally. We've quietly stocked our cabinets with liquers, liquors, bitters; our fridge doors are weighed down with vermouths (yes, they should be refrigerated) and simple syrups; a regular supply of rye whiskey, bourbon and gin comes and goes, mixed with a recurring stockpile of freshly-squeezed citrus...
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All content copyright Nick Kindelsperger and Blake Royer.
