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Feb
1st
Sat
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At a bar in the Bowery, this book shows up.  (at Lafayette)

At a bar in the Bowery, this book shows up. (at Lafayette)

Jan
28th
Tue
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Alabama got a bit more outdoors then it expected. What a difference two inches can make.  (at Alabama Outdoors)

Alabama got a bit more outdoors then it expected. What a difference two inches can make. (at Alabama Outdoors)

Jan
25th
Sat
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Odd, but even on a chilly day, after a run, a Meyer lemon grapefruit slush is mighty refreshing.  (at Highland Historic District)

Odd, but even on a chilly day, after a run, a Meyer lemon grapefruit slush is mighty refreshing. (at Highland Historic District)

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Camera and diagonally cut green onions.  (at Southern Progress)

Camera and diagonally cut green onions. (at Southern Progress)

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Hound wants whiskey. @dospeas @annietaypitt @mad_delicious @colejev great dinner! Thanks.  (at Brunswick Riverview Lanes)

Hound wants whiskey. @dospeas @annietaypitt @mad_delicious @colejev great dinner! Thanks. (at Brunswick Riverview Lanes)

Jan
23rd
Thu
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Simple tonight, after a run in 28 degree weather: kale, smashed potatoes, shallots, chicken stock, touch of rosemary, touch of bacon, touch of cream. (at Highland Historic District)

Simple tonight, after a run in 28 degree weather: kale, smashed potatoes, shallots, chicken stock, touch of rosemary, touch of bacon, touch of cream. (at Highland Historic District)

Jan
19th
Sun
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Here’s what happens when you caramelize turnips in a pressure cooker and then turn into a sauce with the #Vitamix. Creamy, earthy, sweet.  (at Highland Historic District)

Here’s what happens when you caramelize turnips in a pressure cooker and then turn into a sauce with the #Vitamix. Creamy, earthy, sweet. (at Highland Historic District)

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Will someone solve this remote problem?  (at Highland Historic District)

Will someone solve this remote problem? (at Highland Historic District)

Jan
18th
Sat
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First sous vide pork experiment ended up good. After scraping off the herbs and garlic and bacon the boneless chop looked weirdly pink but it’s juicy and fine-textured. A fast blast in a bit of butter in a hot cast iron pan browns it up. Served it—just a three ounce portion—with a bit of smokey-porky sauce on a bed of Brussels sprouts with hazelnuts cooked like red cabbage—with caraway and red wine vinegar and a bit of sugar. Next up: 12-hour sous vide Denver steak. #polyscience #sousvide  (at Highland Historic District)

First sous vide pork experiment ended up good. After scraping off the herbs and garlic and bacon the boneless chop looked weirdly pink but it’s juicy and fine-textured. A fast blast in a bit of butter in a hot cast iron pan browns it up. Served it—just a three ounce portion—with a bit of smokey-porky sauce on a bed of Brussels sprouts with hazelnuts cooked like red cabbage—with caraway and red wine vinegar and a bit of sugar. Next up: 12-hour sous vide Denver steak. #polyscience #sousvide (at Highland Historic District)

Jan
17th
Fri
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Sous vide experiment no 1: pork with thyme, tarragon, Benton’s bacon, olive oil, sea salt and pepper, before the water bath and after. Will sear and slice tomorrow. #polyscience #sousvide (at Highland Historic District)

Sous vide experiment no 1: pork with thyme, tarragon, Benton’s bacon, olive oil, sea salt and pepper, before the water bath and after. Will sear and slice tomorrow. #polyscience #sousvide (at Highland Historic District)