The Serious Eats Guide to Rye Whiskey | Serious Eats: Drinks.
Nation’s First DIY Distillery Opens in Tacoma – Voracious.
We Prove It: Fat Makes Eggs Tender | The Feed.
How to Make Caramelized Onion Jam | The Feed.
The Food Lab’s Complete Guide to a Stress-Free Thanksgiving, 2012 Edition | Serious Eats.
Pumpkin Graham Bread | Not Without Salt. Oh yum.
· comments  · 11-5-2012 · categories:food · links ·
// Nov 5, 2012 at 6:03 pm
Amazing article on rye – thank you! We always use rye for certain drinks, especially sazeracs. We have a 1930s era cocktail book called “Famous New Orleans drinks and how to mix ‘em” and it says “while bourbon *may* do for a julep, it just won’t do for a real sazerac”. For a manhattan, it says “…add the rye whiskey, DON’T use bourbon…and then the vermouth.” :)
Steph at Modern Parents Messy Kids
// Nov 7, 2012 at 10:33 pm
Umm – a DIY distillery in Tacoma? Think I just found my hubby’s birthday/Christmas present. Thanks :).
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