This is the second part of our two-part corned beef recipe by Aaron Rocchino of The Local Butcher Shop in Berkeley, California. Aaron’s a chef and a butcher, an advocate of whole-beast cookery, and the guy who provides meat to nearby Chez Panisse. See part one for information on choosing the cut, making a corned beef brine, and the virtues of a slow (12-16 day) cure. Here in part two, Aaron makes a poaching brine and tells you how to cook and serve your very own corned beef. READ MORE
No two ways to slice it: New York is a pastrami town. When local Chowhounds talk cured meats, corned beef is a little-mentioned afterthought. But among omnicarnivorous 'hounds, the conversation occasionally drifts to that other deli meat. Here, in alphabetical order, are five of their favorite places to get it: READ MORE
A bar in San Francisco has found some wholesome inspiration for its new cocktail pairings: Girl Scout Cookies. At The Alembic Bar in the city’s Haight-Ashbury neighborhood, General Manager Greg Quinn developed a cocktail pairing menu for classic Girl Scout Cookies like Thin Mints, Samoas, and Do-si-dos. READ MORE
Everybody’s writing about San Francisco: our tech boom (different from our tech bubble, unless it isn't), our Google Buses, our restaurants people mistake for Google Bus, the lessons of Tosca and $4 toast. They’re saying San Francisco is the new New York, or maybe it’s the old Easthampton (I get confused), that it’s gentrifying beyond anything anyone knew and loved in 1979, or 1993, or 2011, or whatever year you dropped your cat carrier and your backpack on the stained carpeting of your first-ever San Francisco apartment and felt the warp-shift of destiny over the phone when you said to your old roommate in Philly or Fresno or wherever it is you started that morning, Holy crap, I’m actually here. READ MORE
Running a restaurant is about as hard as playing a game of 3-D chess. So many elements have to work together: food, drinks, service—and knowing who ordered the squid with stinging nettles. Today’s pet peeve is from an anonymous reader, annoyed by the widespread and completely baffling practice of what she calls the “dinner auction.” That’s when a food runner or even the server himself, entrée plates in hand, needs diners’ help to figure out what goes where. READ MORE
While Bell's beers have built a cultish national following over three decades starting in their native Michigan, they've been just a tantalizing rumor in New York City. That changed last month, when the craft-brew pioneer rolled into town in a big way—not just at beer-geek hangouts but also at chain groceries, drugstores, and corner delis. "It is ridiculously good stuff," rose water writes on Chowhound, "and has quickly taken me from working-mama-who-is-too-tired-to-drink-alcohol-ever to let's-have-beer-with-dinner-again-tonight-shall-we?"READ MORE
It’s done: The blood orange digestif we started last week steeped for six days. (In case you missed it, CHOW photographer Chris Rochelle took the peel from half a dozen blood oranges and soaked them in two cups of grain alcohol.) READ MORE
We all love classic Lea & Perrins Worcestershire sauce, but is there an artisanal version of this crucial condiment and Caesar dressing ingredient? Chowhounds are on it.