Posts by merriman

Thanks all for the advice and thanks Andy for the cool recipe! Ok, so I was really worried because at 8 months pregnant, she's not always a happy camper. So, I finished cleaning the house from last night's party, made dinner, sat...

I took today off to continue cleaning from yesterday's Superbowl party and used a scouring pad to get the grime off my wife's "Williams-Sonoma Commercial-Quality Half-Sheet Pan"... As I was scrubbing a thin layer of black...

1 week in Paris wrecked my equivocal love of all cuisines. For once, I was an indiscriminate epicurean, but now I would gladly feast solely on a fine French feast! Still, I am surprised there are no votes for Japanese yet....What...

Right, that's got my vote. While in Japan, I remember seeing shakers filled with dried cuttlefish. They sprinkled dried cuttlefish on pizza like it was oregano or red-pepper flakes. It tasted ok but I couldn't get past the fact that...

I read something that led me to believe that in the Terlingua International Chili Cookoff, people are generally using ground meat. This is the case in local contest here in MI. However, I found that cubed/diced meat are: 1) used...

I had no idea! I'll have to go to Gonellas this week! My wife and I usually go to Ann Arbor for "rare treats" to places like the Broken Egg which is a slightly usual diner - French toast with kiwi; Belgian waffles with...

So, is there any advantage either way? Does paste stay fresher longer than powder? It's not that I don't like powder mixes, this is just something I'm curious about.

In tasting and contemplating various Chili Powder mixes (some my own, some friends, some bought) I started to wonder if a pot of Chili would hold more of the flavor if I made a paste vice a powder. When I smoke meat outdoors, I found...