Or, to put it in other words...

Blender!

( Instructions behind the magic clicky link... )

While in Denver, we had dinner at Kim Ba, in Aurora.

On the advice of the chef, we had Bo Xao Dam, described as "Strips of tender beef in wine vinaigrette sauce, served on a bed of lettuce, tomatoes and onionNow, Seattle is sadly lacking in Vietnamese restaurants. Pho aplenty, but no non-Pho restaurants. So on our return, I started checking my ( Read more... )

So, the first of the experimental chicken dishes has been served as dinner, to great success ( Read more... )

Each year, for my birthday, I get myself a new knife.

This year, I made the mistake of looking at the Epicurean Edge web site a little early, so I bought the knife a little early.

Specifically, a Honesuki, since I knew I wanted a boning knife ( Read more... )

I am a huge fan of ratios, over recipes. This is one of the reasons I am looking forward to Michael Ruhlman's Elements of Cooking; in the brilliant Charcuterie: The Craft of Salting, Smoking, and Curing Ruhlman and Polcyn give not only recipes, but the master ratios they are built on ( Read more... )

Completed:

Holiday Kielbasa (Pork Sausage with Marjoram and Fennel)

In Progress:

Duck Bacon (Curing, Smoking on 9/24)
Duck Prosciutto (In Saltbox, Hanging on 9/18)
Truffled Chevre (Curds setting, Draining on 9/18)

On Deck:

Tuscan Salame with Rosemary (Meat thawing)