The Cuban bread starter is mixed up, and happily doing its thing in the fridge. Time to run up the meat slicer and slice the ham. Might as well take some of the prime rib from the freezer and slice...
I feel a strong urge to research and acquire an "umbrella sword cane". Of course it would have nothing to do with watching the last season of Patrick McNee and Diana Rigg in The Avengers. It does...
Amazon Echo's amazing. We've had ours for a while now and it's seductive and effective. Voice recognition from across the room, with other sounds around. I love it having me read my Audible books...
For tonight, sous-vide cooked rare burgers, deep fried, with some melted, very heavily smoked Tillamook 3 Year Vintage Extra Sharp White Cheddar Cheese on top, possibly with some sauce (I got several...
Coq au Riesling An attempt to sort of recreate something I ate a long time ago, an Elzas/Alsace variation on Coq au Vin. The main difference being that it doesn't use red wine and doesn't include the...
For a short period the new Anova Immersion Circulator for sous-vide cooking has a deal going on Amazon: Anova Culinary Precision Cooker/Immersion Circulator at $119.99. Today Only: 6a.m. to 12p.m. PT...
Alright, turns out we had dance lesson tonight, which went off the table when I toasted last night and the day with my neck fucked up until I could get a 6pm massage with my awesome massage therapist...
Fiddling with a site to put my food porn, food musings, food recipes, and food related stuff. But the pictures' size add up for what I have at my hosting provider, so I figure, being a programmer and...
