With record temperatures in most of the U.S. in March, we're well into grilling season. Which means it's time to move beyond the "we're just thankful that we can fire it up again" stage to start trying new things for the season.
Enter: Guinness barbecue… read more
At the risk of saying something that'll probably make you roll your eyes and scream, "No kidding" with considerable volume, sriracha is amazing and addictive stuff. This decidedly American sauce has its roots in Thai and Vietnamese condiments, and is know for its iconic rooster. A perfect balace between spicy, tangy, and garlicky, it's surprisingly versatile, working equally well in Mediterranean and Latin dishes as those from Southeast… read more
Oh, romesco, you are the bestco.
I don't generally take pictures of my dinner or culinary creations and share them on ManMade. One, I figure there are thousands of food bloggers who are way better qualified; two, I usually cook in the evenings, and it's often too dark to take photos; and three, cooking serves as the creative thing I do where I don't feel required to blog about it. Which I like.
But, there are some things that just need to be shared, and I'll make an exception to preach the gospel of romesco sauce. This Spanish-standard is a showstopper, and tastes, well,… read more
I wish I hated Velveeta. I really do. I mean...I don't eat it, ever, but I have lots of really good memories from childhood. Growing up, we didn't consume it often, so when we did: guaranteed special occasion. I'm not a total health nut, but I do my best to stick to, you know, actual food. So, no Velveeta for me. I guess it sorta sits in the same category as McDonald's for me: I do choose to avoid it...but it's a really, really hard choice.
Here's the other thing: I really like nachos. I love Latin flavors in general, but I particularly have a problem with nachos. Probably for the same reason as above, but for me, there's no better comfort food than the crunchy-then-saturated topping-covered corn chips. And sure, you can shred your own cheese and melt it atop, but dude, that's not anywhere near the same, now… read more
Head to any local gourmet shop and check out the independent hot sauce section, and you'll discover two things: there are tens of thousands recipes available, and they all have to do with either 1) the devil and/0r 2) butts. Usually both. Just check out this photo from Jungle Jim's near Cincinnati, Ohio. That's four full rows, plus endcaps and features.
All this guesswork and annoying imagery/titles is likely to make one stick to the classics: Frank's, Texas Pete, El Yucateco, Cholula, Tabasco, Valencia, and the like. But, in the height of produce season, with those bold grass green, red, and orange chiles punctuating your garden, there's every reason to try to make… read more
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