Pickle Juice & Chili Salt in Your Beer

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Happy St. Patrick’s Day, everyone!

As a Jew, I’m not quite sure who St. Patrick is or why he has a day; I’m more familiar with St. Schlomo and his afternoon where you eat chopped liver and call your grandmother, but that’s neither here nor there. What is here and there is that some of you (many of you?) will be drinking beer today, and I’d like to tell you about something that I experienced involving beer last Saturday during a meeting of the “Bad Movie Club.”

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How To Make Your Own Lobster Rolls

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There’s a lot of hubbub in New York, lately, about lobster rolls. Apparently there’s a glut of lobsters (see this New York Magazine article) and new lobster shacks are sprouting up all over the city. My loyalty, as always, belongs to Pearl Oyster Bar which makes the best lobster roll I’ve ever had. But did you know that its chef, Rebecca Charles, once taught me how to make her signature lobster roll for a video Craig and I did for Serious Eats? And did you know that, since then, I’ve made several more lobster rolls–always marveling at how easy it is? Because it is, indeed, very easy. And with lobsters really cheap right now in New York ($5.99 a pound at Citarella) this may turn out to be something you’ll want to do at home too.

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