...more recent posts
Boston butt pork shoulder, blade-in, braised in pork/chicken stock and Chimay ale with onions caramelized in pork fat, coriander, fennel seed, garlic.
Raising, butchering and curing a pig, in pictures.
I'm learning more about tea. For example, cut leaf tea gives up tannin more quickly than whole leaf tea. I've taken to brewing tea using a thermometer (about 180 F) and a timer (about 5 minutes) to try to establish a baseline from which to try variations. Should I get snooty with baristas if they don't know the temperature of the water used for tea?
New use for searzall: reheating leftover steak. Brie is optional.
how did i not notice this place in the past 18 years? still 5 bucks for a chicken curry banh mi.
Conventional vs. pastured chicken.
team sport - Wylie D.
greatful deagg roll
where's Chang?
Long overdue stop at my old fav Bar Masa......I had an hour to kill between meetings.....this meal took 34 minutes to eat, and was tax deductable......sushi, uni califlower risotto, fish noodle pasta (gluten free)
candy corn. beats all of the pumpkin spice nonsense out there.
back stage Po-O
rubber biscuit
