Mark you calendar: Saturday, November 7 is Irish Beer Night at Union Station. [Tir Na Blog]An account of a recent trip to You Say Tomato and thoughts on the BLT and bierocks. [Hot Blog On a Stick]The Food Network's Alton Brown talks about his show Good Eats and the first of three cookbooks. [Onion's A.V. Club]South Park sounds off on the potentially explosive effects of eating at Chipotle. [The Live Feed]
​Liquid smoke feels like one of the magic tonics or potions from the crank doctors who used to advertise in Sears' catalogs and travel via medicinal road shows. But the all-natural food additive -- it's smoke-infused water -- is regaining popularity for people slow-cooking roasts inside of a crock pot instead of putting them on a grill. The process of making liquid smoke is pretty cool to watch. It is distilled smoke, typically from mesquite or hickory wood, that's then often aged in oak barre
