We've all flirted with the idea of creating some signature burger while standing in the kitchen with the grill lit out on the deck. Usually though after a variety of odd spice blends, foreign cheese mixtures and crushed potato chip layers, we realize we just want a standard burger. With that experimental spirit ... continue reading
Normally we'd turn to J. Crew for everything to wear to a beachfront clambake: Faded khaki shorts, a crisp white polo and a distressed leather belt we'd hope to have undone by some 10 in a sundress at the end of the night. The classic clothier wouldn't normally be the place we'd turn to for kitchen tools however. ... continue reading
For a no-frills flask that's perfect to toss in your bag when you're out camping or exploring, turn to Stanley. The classic brand has been crafting solid, well-made food and drink gear since 1913. Their latest flask is the first in the Adventure Series which is aimed at being both essential and rugged. With more grip ... continue reading
Bringing concrete into the kitchen sounds like a recipe for disaster (pun very much intended) and, perhaps, a very dry biscuit. Luckily this is not the latest gastronomical craze found in Manhattan's most avant-garde restaurants but rather the backbone of the kitchen products Culinarium sells. Normally we'd use ... continue reading
Chances are you’ve already fired up the grill once for the season. Even if it isn’t warm yet where you live, it’s the time of year where guys get some sort of pre-programmed urge to ingest the smell of charcoal and flame-licked meat (that sounded oddly sexual). Along with steak the quintessential grill item ... continue reading
With warm weather fast approaching our minds immediately turn to ballpark beers and hotdogs, women tossing their chunky sweaters into space-saver bags and firing up the grill on an almost daily basis. Nothing ruins a great steak quicker than searing it into a hockey puck or serving it up like a lump of tartare. ... continue reading
When it comes to British food our approach is one of cautious acceptance. We’ll sniff and poke like a dog feeling out a new polished wood floor home. While this can lead to mixed results, we can safely say that when it comes to food the British have two things right: Plates of fish and chips with warm beers ... continue reading
Hard candy has long been relegated to blue and white porcelain bowls that sit atop coffee tables in Grandmothers’ homes everywhere. They’re the Matlock of candy. The only one that ever seemed to transcend generations was Werther’s Originals and even those never held a candle to some Sour Patch Kids or a box ... continue reading
We could get used to living in the wilderness for a short period of time. Yeah, we’d eventually miss our Wi-Fi, Apple products and copy of Black Swan on DVD (certain scenes at least) but we’d enjoy living off the land for a portion of our life. We could even handle the venison and vegetable dinners as long ... continue reading
In a sea of after effects, the good definitely out weighs the bad when it comes to garlic. It makes potatoes fantastic. It has antioxidant properties. Throw it on chicken, steak or pretty much anything else with protein properties and it's instantly better. The only downside - the bad breath - can be cured with any ... continue reading
Here’s a little secret: No guy likes Valentine’s Day. Some will say they think it’s sweet or they like to show their wife/girlfriend how much they mean, well you know what – bullshit. With all the stress we put on ourselves to do something romantic, we’re pretty sure the biggest selling item on February ... continue reading
Nothing satisfies quite like a fat slab of meat, covered in cheese, adorned with bacon and served on a fresh bun. We're not afraid to admit that there are few things we love more than a perfectly cooked burger, and we're willing to bet there are more than a few of you that feel the same way. Unfortunately, this amazing ... continue reading
If you’re lucky enough you’ll one day stumble across a rerun of the Iron Chef episode where the secret ingredient for the competition is beer. Be prepared to eat your television. You could put beer in brussel sprouts and we’d eat them, it’s just that delicious. So when the folks at truffle truffle decided ... continue reading
Don’t you hate it when you’ve had a platter of bacon and as much as you want to let the taste linger in your mouth for days on end proper “hygiene” says you need to brush your teeth? We’d be happier keeping that bacon-y taste and letting our teeth just fall out, but here’s the tricky part – then we ... continue reading
We may have slept our way through Philosophy and History class but we’re pretty sure The Baconian Method has something to do with injecting delicious bacon flavor into already tasty foods then eating said food with a nice imperial stout. Obviously. Okay, perhaps this wasn’t Sir Francis Bacon’s revolutionary ... continue reading
The popularity of sriracha has been building slowly over the last year and in 2011 it may just hit bacon level proportions. In fact, the only thing that’s been holding the spicy sauce back is that it’s just that – spicy. Assuming you can handle the moderate level of heat, it’s time to start injecting some ... continue reading
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