And in Non-Thanksgiving News:
I love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.
Beer is pretty complex to make a people have spent lifetimes studying it. But for the casual beer drinker like myself, it's sometimes more realistic to have an overview (don't think I have many beer brewing days in front of me). I recently took a trip to Portland, Maine and had the good fortune to stop into the Allagash Brewery.
I know what you're thinking: luaus don't make anyone outside of Hawaii look cool. No one wants to dress up like their dad in a bad Hawaiian shirt.
But I'm here to tell you that that's where you've been going wrong. Hawaiian theme doesn't have to mean pineapples and cheap leis. And that's where Sheldon Simeon comes in.