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Sam Kinney
posted 1 month ago
Awesome Christmas week. Gonna miss my boys.
Featured Recipes
Making vinegar isn't hard, but it's a commitment. The special barrels aren't cheap, but they're a beautiful accessory in their own right. I find ho… View Recipe
The YUCCA is a social cocktail most closely associated with pre-concert tailgates or camping. One part recipe and one part ritual, the YUCCA is grea… View Recipe
A thick condiment or stuffing of Egyptian origin that can be used on crackers or as a poultry stuffing. View Recipe
Harpoon India Pale Ale (IPA) is a delicious Boston-based bestselling ale. I sought to achieve a reasonable substitute I could on the west coast.
I… View Recipe
The traditional Easter favorite, sweet yeast buns with white frosting. View Recipe
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Pryor Jones
1 year ago
Hey Sam, here are two web sites that I found regarding the process of canning salmon: http://www.outdoorsdirectory.com/akforum/akfishing/26566.htm and http://www.freshpreserving.com/pages/recipe/215.php?recipe=75
1 year ago
I wish I was one of the invited house guests! I am very interested in the vinegar making process.....Unfortunately, there would be no left over red wine in my glass......Mother...Vinegar...is the starting question...and can you ascertain the acidic level by testing the vinegar after it is made?
1 year ago
Loved the red wine vinegar so much that I have decided to start making my own. Did you order the barrels online?
2 years ago
hi sam its max. my mom is making me find a recipe and make for dinner every night!i cant find anything! help me!
2 years ago
sam, you could serve naan with anything- i use it to make a great flatbread app. If you want to stick to indian, try pairing with the butter chkn.
2 years ago
Ha, I will do my best. I may have to take a stab at the beer it sounds awesome.
2 years ago
No problem I have more I was just tired last night and had to stop. I will be sure to post them, By the way I am liking the site a lot.
Monki Feed
Sam Kinney commented on Corpse Reviver #2: "I think the key to this drink is to use the absinthe sparingly. I'm not a big fan of black licorice, which is the…"
8 months ago
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76597 Recipe Views
14 Private Recipes
3 Bookmarks
360 Friends
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