Michael Swank

70 Flips | 4 Magazines | 1 Like | 1 Following | 1 Follower | @mswank2 | Keep up with Michael Swank on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Michael Swank”

Sesos aka Squishy Cow Brains! - Why Would You Eat That?

Is Homemade Butter Worth It?

Rising interest in DIY kitchen projects like canning and home fermentation have many people choosing to make instead of buy, in pursuit of both …

Zagat

Smoking Meat

• <b>Author:</b> Jeff Phillips<p>Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his …

Video: How To Cook Steak In A Cooler With The Food Lab

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Atlanta: Heavenly Burgers from a Jewish Deli at The General Muir

The General Muir<p>1540 Avenue Place, Suite B-230, Atlanta GA 30329 (map); 678-927-9131; thegeneralmuir.com<b><br>Cooking Method:</b> Flat top<b><br>Short Order:</b> Jewish deli with a serious pedigree does two of the city's finest burgers<b><br>Want Fries with That?</b> They're great. But turn them into pastrami-topped poutine for …

Ask Eat Like a Man: And What About Meat Glue?

<i>Josh Ozersky is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships, restaurants, or cooking. He is also available for private tutorials.</i><p><b>Meat Glue. Is</b> …

7 Myths About Cooking Steak That Need to Go Away

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>I dread the summer. I truly do. It's not that I don't like the weather (who doesn't like sunshine in the day and breezy decks in the evening?). It's not the hordes of school kids roaming the streets with …

Zagat

Rao's Meatballs

<i>Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today: Just in time for Father's Day, ultra-tender meatballs with a surprising magic ingredient: water, and lots of it.</i><p>I don't care what your grandma says. Spaghetti …

The Foodist

Sometimes, the best food and drink are also the simplest. Here's what wowed...<p>By Andrew Knowlton<p>From banishing the kids table to drinking dessert, these are the Thanksgiving dinner...<p>By Rochelle Bilow<p>Here's The Foodist Andrew Knowlton's Thanksgiving rules, from football-watching...<p>By Andrew Knowlton<p>…

5 Brewing Terms Every Beer Drinker Should Know

More<p>BEER!<p>We love it. And you've voted. See which is the best American beer city.<p>Wading into the waters of beer geekery can be a bit more confusing than you might expect. Whether it's the lady in the Three Floyds shirt at the bar outlining the benefits of Triskel over Strisselspalt, or the bearded …

Italian Easy: Pasta alla Carbonara

More<p>Eggs<p>Buying tips, techniques, and recipes, no matter how you like them.<p>This classic Italian dish is said to have been named for coal miners around Rome, because the black specks of pepper resemble coal dust. Carbonara contains just a few ingredients and takes mere minutes to prepare; when …

Easy BBQ Chicken - How to Make The Easiest Way

Taste Test: The Best Sriracha

The Winners!<p>#1: Polar #2: Shark #3: Huy Fong<p><i>Sriracha taste test? What are you talking about? Is there even more than one brand of sriracha?</i><p>Yes, indeed there is.<p>As condiments go, sriracha is one of the great American success stories. Until David Tran, the 68-year-old Vietnamese immigrant who founded …

Whip Up A Perfect Bowl of Pasta

<i>Published in the March 2013 issue</i><p><b>How to Make Shane Solomon's Spaghetti with Butter and Parm</b> <i>Pizzeria Stella, Philadelphia</i><p><i>Serves two.</i><p><b>This dish is not about coating spaghetti with sauce</b>. It's about incorporating the two — letting the starch from the pasta enrich the sauce and the sauce soak into the …

Sad Sand and the Cool Ranch Doritos Locos Taco

<b>I have a story to tell you.</b> It's about a girl in a white dress and the new Taco Bell Cool Ranch Doritos Locos taco. But first, to make this story as vivid as possible, here's an experiment to attempt.<p><b>1.</b> Draw a circle on a cardboard box and cut out with an X-Acto knife.<p><b>2.</b> Fold in half.<p><b>3.</b> Brush it …

Done

<i>Published in the March 2013 issue</i><p><b>When you start doing</b> your own cooking, it's like when you start having sex — you can finally start figuring out what you <i>like.</i> There's a tendency to characterize cooking as a kind of thralldom (the phrase "slave to the kitchen" comes to mind), but really, all those …

The Violent Secret of Meat

How to cook your meat correctly.<p><i>Published in the March 2013 issue</i><p><b>My problem with meat</b> was that I was too nice to it. Like a lot of tentative amateur cooks, I was intimidated by meat, especially great meat — its heft and grandeur, its copious marbling, its protruding bones and prohibitive cost. The …

How to Make a Knockout Chili Without a Recipe

<i>To be published in the March 2013 issue</i><p><i>Here at Eat Like a Man, we appreciate simplicity. Like, for example, chili. And anything associated with the making of great chili. The thing is, nobody—or at least very few people—carries around their chili spices everywhere they go. (If you do, we salute</i> …

Recipes

The Endorsement: Clam Juice

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>My father was born in Calabria,</b> which he sometimes referred to as the Mississippi of Italy. Outside of short legs, a huge head, and questionable instincts for real estate, I was left with only one real Calabrian inheritance: clam juice. I am never in …

Cook the Whole Fish You Just Caught

Marcus Nilsson<p><i>Published in the March 2013 issue</i><p><b>How to Make Bryan Caswell's Whole Fish</b> <i>Reef, Houston</i><p><i>Serves two.</i><p><i>Tip: Most whole-fish recipes call for dry roasting — stuffing with herbs and baking. But it usually turns out exactly that: dry. Caswell poaches fish in its liquidy natural habitat.</i><p><b>This is a</b> …

How to Home-Cook a Steak

Also, what to do after a bad restaurant experience.<p><i>Mr. Cutlets, d/b/a Josh Ozersky, is a James Beard Award-winning food writer, B-list food personality, and noted polymath and deviant. The founder of Meatopia, he will answer all your questions on meat, food, food writing, relationships,</i> …

The Meat Grinder: A Factual Breakdown

<i>Part of a series of tools, tricks, ideas, and various other things to improve your eating and drinking life.</i><p><i>PLUS: Consider the Meat Grinder >></i><p><i>Infographic by Katie MacLachlan</i>

Consider: The Meat Grinder

<i>Part of a series of tools, tricks, ideas, and various other things to improve your eating and drinking life.</i><p><i>PLUS: The Meat Grinder: A Factual Breakdown >></i><p><b>You approach the meat cooler</b> at the grocery store. Rows of prepackaged meat shine dully in pastel Styrofoam trays, the pink scribbly lines of …

Juice Cleansing for Men: A Guide

<b>We know the perception</b> of the Esquire staff is steak-gobbling he-men, but if you look in our fridge, you will see bottles and growlers of low-calorie, vitamin-rich juice. It's true: Esquire cleanses. Openly.<p>LizzyJaysJuice founder Casey Sabol claims juicing's ease of digestion allows maximum vitamin …

Tabasco Sauce: An Appreciation

<b>This weekend brought</b> the sad news that Paul McIlhenny, the sixth McIlhenny to make Tabasco sauce on Louisiana's Avery Island, has died.<p>As chief executive of the company until the end, we wonder what he thought about the sudden trendiness of sriracha-style hot sauce, which received a feature-length …