Jay's Strange Blog

Aventius Doppelbock, Binkert's Bavarian Bratwurst and Herr Swengler's Kraut. One thing I know for sure after a week touring acros...

The sort of bolognese simmers on the stove. I'm hungry. But I don't quite have fresh ingredients on hand. Instead, the freezer...

The small lobster roll at Lobster Express. A certain sign that you're in New England is not just the lobster house but the vast selec...

General ingredients for Sunday Meal. Yes, I can cook. It's times like these when I get myself into trouble. Perhaps it's tim...

Sometimes my day takes a slightly turn for the strange. After heading downtown to pick up some supplies, I decided at the last minute to...

French Heirloom Chicken ready to go. Perusing the latest issue of Cook's Illustrated, I came across their quick roast technique for r...

The Secret Weapon: Velveeta. At my core, I'm a very simple creature. I grew up in 70s and 80s America. An immigrant family, we ate ...

Inside Blues BBQ and a peek at their pressure smoker. According to what I've read, Blues BBQ is the best bbq in Charleston. But read...

Oh, my! 46.3 pounds... A couple of weeks ago, I come home to find a large and heavy box downstairs at Spro Hampden. It's big and nea...

Totopos goes into a pan. Admittedly, I'm a relative newcomer to Mexican cuisine but that hasn't stopped me from pursuing greater ...

Speeding it over to Polanco. It's my birthday and I've returned to Mexico City for a few days of what supposedly is R&R (rest...