So, you’ve picked up a barbecue book, you’ve watched the online videos, and you’re raring to start smoking meat. Well, make your foray into southern-style barbecue a little easier with a few tips from Stephen Perrin, one of Canada’s few barbecue masters. Perrin is classically trained in fine dining (and … Read More
So, now that you have a selection of Unibroue on hand, you’re probably wondering: how can I cook with this stuff? It’s actually pretty easy; get everything the day before, prep the rabbit legs and refrigerate them overnight, and the next day you just need to bake them while you … Read More
It’s tough to believe some of the things that men did to earn the American military’s highest decoration. You’d roll your eyes if you saw some of it in film. In fact, they did make a film of Audie Murphy’s life, and they had to tone the film down. Those … Read More
It’s nearly our favourite Sunday of the year, and the good people at Savanna Dry, the driest cider we’ve ever tasted, sent over these sweet recipes for lemon pepper wings, lemon salsa, and dill/cucumber/lemon dip. Notice a theme? In case you’re wondering, yes, these wings do pair well with a … Read More
“O thou grim, mischief-making chiel, / That gars the notes of discord squeel, / Till daft mankiud aft dance a reel / In gore a shoe-thick; — /Gie a’ the foes o’ Scotland’s weal / A towmond’s Tooth-ache!” – Robbie Burns, “Address to the Tooth-Ache” What makes Robbie Burns beloved … Read More
