Made blueberry lemon pancakes (almost crepes) for lunch. I wanted to make some complicated Epicurious recipe for lunch but I decided against it. (I'm like a tornado when I cook anything beyond very basic meals)

From the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’:

"Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine."

Thoughts? I've always been irritated by those sort of attitudes (others deeming certain cuisines unworthy of paying slightly more for) when going out to eat with people.

Crock Pot Beer Chicken. About 3 hours into this:

5-6 pound whole chicken.

Spice rub: Smoked paprika, thyme, oregano, garlic powder, cayenne pepper, kosher salt, and coarse ground pepper.

16 oz. of a top shelf dark IPA.

Roll up 4 balls of aluminum foil and flatten them out a bit. (trust me) Place them at the bottom of a crock pot. Add the beer.

Rinse the chicken well and lighty pat dry. Wash hands and surfaces often. Raw chicken germs can be nasty.

Genorously rub the chicken with the spice rub (get into all of the nooks) and then set it breast side up, on top of the foil balls so that it's not touching the bottom.

Cover and set on low (and then leave it ALONE!) for 7-8 hours. Chicken is done when the thickess portion of the breast measures at least 165 degrees. Don't let it go too long, it'll dry out.

The beer basically steams the bird while it roasts naturally. Will post pics and a review soon.

House smells AMAZING right now.

Well spit it out then, which did you use?

Marinated Chicken Recipe

https://goodproblems.wordpress.com/2...nated-chicken/

That's not a dark beer or an IPA, it's a wheat beer...cool though, I like that brewery. Big fan of their Iconic double IPA. You should see about trying Beachwood's Amalgamator next time, that has a nice round hop flavour without being bitter that I could see working really well for cooking.

I was quoting the recipe. My local Vons was not compliant. Wish I had a freaking flat out booze store locally.....

Bitch I know they at least had Stone.

Don't get me wrong though, I can see an orange wheat beer being great for cooking as well.

Not a good recipe that mate. Won't be trying it.