Tuesday, November 14, 2017

Don't Be a Turkey

By Carl Weiss

Image from Public Domain Pictures
With Thanksgiving only a week away, I thought I'd give you my take on the holiday.  If you are saddled with cooking the traditional holiday feast, you need 3 things:  A plan, patience and a whole lot of alcohol.  Seriously, cooking Thanksgiving dinner isn't all that difficult if you do it in stages.  By that I mean anything you can prepare ahead of time is a blessing.  This can include soup, sides and dessert.  This way you'll only have to contend with the turkey, the mashed potatoes and the stuffing on the big day.  Below are some of my Thanksgiving favorites.

Wednesday, November 8, 2017

The Boozy Bunch

By Carl Weiss

A funny thing happened when I was perusing the 63 videos on my YouTube channel.  I noticed that 2 of the top-10 videos on Man Cave Munchies were homemade liqueurs: Irish Cream and Double Dutch Chocolate.  At that moment it hit me...My audience REALLY likes recipes with booze.  So, I decided to up the ante by devoting the month of November to booze-infused recipes.  For a starter, I decided to give you guys yet another favorite homemade hooch of mine: Amaretto for $5 a pitcher.  (see the video at right) The great thing about making homemade liqueurs is that you can use the cheapest booze on the shelf, since the alcohol is more about function than form.  You can also control the flavor, since you are in charge of that as well. Add a pinch of this or a double dash of that and you will wind up with a whole new taste sensation.

Friday, November 3, 2017

White Guy Thai

By Carl Weiss

Pad Thai courtesy of Man Cave Munchies
One thing my friends have discovered about me over the years is that I am no one-hit wonder when it comes to cooking.  I don't know if that's due to the fact that I have lived in so many places in my life, or if it's simply due to the fact that my taste buds are fickle.  By fickle, I mean my palate gets bored if it isn't stimulated on a regular basis.  As a consequence, I can cook everything from Southern barbecue and classic American dishes, to Cajun cuisine along with Italian, German and Greek food.  But by far, the thing that causes my tongue to take a trip far afield, is when I add Asian elements to my repertoire.