20 MINUTES AWAY FROM THE BUG HOUSE
Yesterday morning my day began with what I can only imagine to be raccoon diarrhea covering my porch. Literally. My lovely wife was walking my infant daughter out the door and nearly fell down the cement steps, slipping on the raccoon shit. I’ve spoken before about the realities of my burgeoning ...
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A SLIGHTLY OVERCOMPLICATED LOVE SONG: TO DEVILED EGGS
In my experience, there’s the things that are really, really good. And then there are the things that everybody likes. They aren’t the same things. The things that are really, really good tend to threaten or question the general way of things, and being as people like things the way they are, they ...
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NIGHT MOVES
I do a fair amount of my cooking very, very late at night. Sometimes this is because of what I’m making-- anything placed in my smoker tends to be an overnight affair of tending fires and owling around my backyard. But more often than not it’s because I work a lot, and the time I do have with my ...
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THE SMOKE AND THE FURY
I’ve decided that I like the taste of fire. Actually, I think I decided that a long time ago. But only recently have I come to think of it that way—I like rustic smokiness, I like crispy charred burned bits, I like the deep brownish-black sear from just scorching the hell out of something. I ...
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MUSIC TO COOK BY
Music and food are something intertwined for me. One comes with the other. A day in the kitchen is a day set to music. For me, it’s something that aids in focus and exhorts the emotions that come out in the flavors that appear on your table. Here are a few albums I’ve been turning to lately. ...
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CHARCUTEPALOOZA’S FINAL CHAPTER: NERO WOULD’VE BEEN PROUD
As Charcutepalooza concluded with a call for showing off all we’ve learned, I couldn’t help but feel a small amount of glee for the bad decisions I was about to make. Looking at the contest as a whole, there was a lot that went into it: a push to encourage local and more sustainable consumption, ...
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CHARCUTEPALOOZA CHALLENGE #11: THE ITALIAN FOR “ARE WE THERE YET?”
It’s probably inappropriate to describe any feelings toward a pig as a love affair. But it’s true. I have a pig-lover. And my pig-lover’s name is Mangalitsa. I’ve documented my feelings toward the king of swine here. But let me just say again, this is some pig. It’s also my pork of choice for ...
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