Outdoor grilling and smoking requires every bit as much planning & preparation as cooking in the kitchen.
Yesterday’s bimonthly meeting of the On On Gourmet Hash House Harriers was a grilling cook-off. Ditalini and I were the designated hosts, so we set up a new Fortress of Smoke™ on the concrete pad where our hot [...]
When doubling Cajun recipes, don’t double the cayenne.
The On On Gourmet Hash House Harriers met again Saturday night, this time at the home of Giacomo “Hercules” Mandriano, where we were joined by Giacomo’s brother, Washington DC refugee Giuseppe “Pastoso” Mandriano, hiding from the wrath of the Blizzard of 2016. I usually know what people’s [...]
After a recent trail, while eight of us were cooling off at a local pub, our friend Master Meat Finder told us about the weekend she spent escorting a cookbook author who’d been a speaker at Tucson’s annual book fair. The author was Hugo Ortega, and he’d given MMF a copy of his new cookbook, [...]
The Half-Mind Cookbook recipe drive continues!
Yes, this exists (fortunately, though, not in the Half-Mind Cookbook)
Another hasher contributed to the cookbook today, adding a beer chili recipe that makes four gallons, perfect for a big hash feed. Thanks, Mother Ducker!
Do you have a great on-after recipe to share [...]
Bet you didn’t know there’s a hash cookbook on this site. It’s kind of hidden up at the top, behind a tab labeled “cookbook.” Pretty clever, eh?
Not actually a Half-Mind Cookbook recipe (photo credit: The Museum of Awful Food)
As anyone who has organized a hash picnic or on-after cookout knows, feeding the [...]
Breakfast or brunch-time hash party? Or just a party? This stuff kicks ass!
Bloody Mary Mix
Base 1 cup beef base 1 small bottle Tabasco Sauce Worcestershire Sauce, to taste salt & pepper, to taste celery salt, to taste 1/4 cup horseradish (not the creamy kind) The Rest 4 qts tomato juice vodka garnishes [...]
Yum . . . spag bog!
Several years ago, when I was putting the Half-Mind Cookbook together, an Australian harriette inadvertently posted a shopping list to the international hash e-mail list. The line that caught my attention said “mince for spag bog.”
Spag bog? That could only be some sort of Australian dish, right? Like [...]
Now that it’s getting cold . . . There’s nothing like Glüwein to warm hashers’ hearts!
Pick’n’Flick’s Glüwein (Hot Mulled Wine)
3 cups water 1 cup sugar 1 whole lemon peel 1 smidgen lemon juice 1 handful cloves (18 whole cloves) 5 cinnamon sticks 1 large bottle Lambrusco wine
Bring all ingredients [...]