Maybe not, but still… I’m always looking for new and tasty ways to pour various alcoholic beverages down my gullet and I’ve discovered a variation on a whiskey sour that just kills it. 2 Ounces 100 proof Bourbon 4 Ounces… Read more >
It was cold on the beach. 5 AM or so, waiting to set nets, fishing with the Havens crew in Amagansett. I was almost 15 and had left the boarding school I attended in ninth grade a bit before the… Read more >
In a folder, under my bed, is a 1969 Christmas card from the St. Bernard’s school in New York City. The reason I happen to have this particular card is because a six-year-old version of me is on the cover,… Read more >
$25,000 in prize money was up for grabs in the World Class Corned Beef Eating Championship in Palm Beach Gardens. I went, I saw, I almost reversed. Check out all the gnarly details (and world champ Joey Chestnut).
I think it’s about time David Lanschner gives me my turn with the orange juicer. In my very first entrepreneurial effort, my high school friend and I decided to enter the world of street food vending, and that juicer was… Read more >
I finally grab a pork half picnic and make a wild attempt at making North Carolina-style pulled pork. In my kitchen. In a Crock-Pot-like device. And it worked, I tell you what.
A few years ago, around Christmas, I went to a party in New York City. Not a dinner party, it was kind of a “make boring conversation while you hold a wine glass and act elitist” thing; I didn’t belong. … Read more >
A few years ago I discovered the joy that is the Australian meat pie. Since no place near me sells them, I had to figure out how to make them for myself. And I did. Here’s how I did it…. Read more >
So I just, finally, hit a Five Guys burger joint. I’ve been meaning to for a while, but put it off because I’m lazy. Recently though, I heard someone say people were claiming it was the East Coast version of… Read more >
This basic recipe for shepherd’s pie will get you started on the road to lamb/potato nirvana.