“You should know,” Ryan Felton said sheepishly into the phone, “that I can’t really... drive stick.” Felton, being the slippery bastard that he is, waited until I sent the hiring paperwork to him in November 2016 to deliver this news to me. “Well,” I told him, “your job will mostly be covering the tech industry, so... it’s not super necessary? But we are, at heart, a car enthusiast site. You should probably learn at some point. Hell, I’d be happy to teach you.” “Okay,” he agreed. I’m not really sure if he ever learned, exactly. He is, as I mentioned, a slippery bastard. Today, we gather to mourn Ryan as he abandons us for presumably less swear-filled pastures as a senior investigative reporter at Consumer Reports. They are lucky to have him. While we’ll all laugh at his 90-minute (lol) train-and-bus commute from Brooklyn to Yonkers, each way, we will miss him dearly. I especially will miss him. … [Read more...] about Ryan Felton Leaves Jalopnik; America’s Frauds And Liars Breathe Sigh Of Relief; Staff Gets To Order Meat At Lunch Again
Names for sweet meat
Earlier this year I bought a smoker and became obsessed with it, as dads are prone to doing. I spent all summer overcooking and undercooking meats of various sizes and unctuousness. I fiddled with the dampers endlessly. I toyed with the idea of getting a WiFi-enabled smoker fan (to control the temperature from the toilet!) before looking at the prices and realizing those things cost more than what I paid for the smoker itself. I smoked beef short ribs into oblivion. I took a pork shoulder off the grill too soon and decided I was deliberately serving it that way to be more “toothsome.” I ate all my mistakes. Now, if you are Good Smokeboy as I am — if you are a proud member of the unofficial SMOKEBOY club — you talk about the cuts of meat you “do” like so: “Oh, you have a smoker? What do you do on it?” “Oh dude, pork butt. I do steaks. I even do pizza once in a while.” And after months of tinkering, I have figured out what … [Read more...] about Ribs for your pleasure, from Head Smokeboy Drew Magary
Acquired Tastes In Acquired Tastes, The Takeout explores the food and drinks we can’t live without. It’s not uncommon for people to patronize their favorite restaurants on a trip back to their hometown; it just so happens that for me, all of my favorite restaurants are of the barbecue variety. I can’t say this is anything but customary for those from Kansas City, a place where barbecue is so rooted in the city’s tradition that their Major League Baseball team is named after a century-old livestock show. I’m talking about a metropolitan area with over 100 barbecue restaurants, despite a population that barely surpasses 2 million residents. In Kansas City, barbecue is much more than a commodity, it’s a currency, and burnt ends are the town’s succulent prized jewel. Now, you can’t talk about burnt ends without talking about the history of Kansas City barbecue, and you can’t talk about the history of Kansas City barbecue without … [Read more...] about How Kansas City’s burnt ends became the ultimate barbecued meat
In Mexican families, recipes are heirlooms being passed down from one generation to the next—and a great molé recipe is among the most treasured of gifts. In my family, my aunt is in possession of that coveted molé recipe and all I have is the bitter truth that she will likely never share it with me. That bitterness may be just enough to drive me to consider legal action in order to attain it someday, so I hope she’s reading this. Molé is commonly referred to as Mexico’s national sauce. In fact, renowned Mexican writer/philosopher Alfonso Reyes Ochoa once said that “Molé is the pièce de resistance of our cuisine, the touchstone of cooking and eating, and to ignore molé could almost be considered an act of treason against the nation.” It should go without saying that molé is more than just a sauce; it’s a source of pride. What do we mean by molé? In its simplest form, molé is a rich sauce that contains … [Read more...] about Holy molé: A beginner’s guide to Mexico’s heaven-sent sauce
Nice Price Or Crack Pipe Is this used car a good deal? You decide! The seller of today’s Nice Price or Crack Pipe Baja Bug brackets its name in his ad with triple Xs like it’s the title of some old school prono movie. We’ll have to see if its price actually makes it that scandalous. The extremely convivial seller of Friday’s 1993 Honda Accord LX wagon reached out to me via email in explanation of the mystery surrounding the car’s Tennessee plates and obvious Arizona locale. It turns out that he and the Accord used to live in the Volunteer State. They both moved to the Rattlesnake State to be with his fiancée. That’s damn sweet, but not as sweet as the 80 percent Nice Price win his $2,000 price tag earned. Let’s wish them the best of luck, both on the sale and the wedding. Cars are not like spouses. You can’t just stick your wife or husband out in the garage for years with the intention that you’ll ‘get around to … [Read more...] about At $2,400, Would You Make a Run For The Border in This 1968 VW Baja Bug?