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Merry Christmas to all of HC. Appreciate every second you have with your loved ones.

Wishing all of you a great day and a great Holiday Season! We're driving to Cleveland today to spend time with my family and do the usual, sit around a lot, eat, and watch sports and movies. Some will play mah jong. Maybe I can convince someone to go to the Hoppin' Frog brewpub with me, which is only 20 minutes from my brother's place where we stay. To those with recent loss and injury ... know that you have been in our thoughts and prayers every night this week. I hope you can find some happiness and joy in spite of the terrible luck cast your way. Hopefully the new year will be a good one.

No sous vide here, but a beautiful prime rib roast (5 ribs) is sitting in the fridge and ready to be roasted tomorrow. I'm going with a slow roast method from Chow.com where Matt's Nog originated. They suggest separating the bones from the meat and re-trussing to cook. This allows easier carving and greater seasoning area inside the incision, and still allows the bones to add flavor and substance. After the brief superhot finish to crust the outside, you simply cut the twine, separate the bones and then slice the meat without obstacle. The bones get cut up to serve for cave-man types. Should be good, but further reporting tomorrow. Here is the slab of meat (note that is a really long ex-Jacob knife for scale): Here is the meat with the bones sliced off and set back in place: Here is the meat with some seasoning and all trussed up with no place to go, except the fridge for the night: And finally, here is the jus in progress with some knuckle and marrow bones giving up the goods:

Some candy bourbon bacon my sister made.

I figured I'd have a go at resizing without the tool, worked just fine once I pushed the pins the right direction.

Congrats Nate! I resized last night, my first time to do that. Funny how hard easy things are when you don't know what you're doing! Larry, uninstall/reinstall did the trick. Here it is... I really understand how you all can get hooked on these...

Thanks John! Christmas breakfast for 12 various meats and Claire's famous sourdough yeast waffles. EDIT: whatever that is in the middle pic was added by Tampa talk. This is my pic

Have really enjoyed the recent run by Chef Al at Chez Mayberry! Much props your way, sir!

Still love my 13s and listen to them at least a few times a week. They still make me happy every time. I can't say that about too many things. Far worth the price I paid a few years ago.

I thought that you did.

My dad's gift from my mom.

Not necessarily today, but eh... Two nights ago, my wife and I stayed up until 1AM wrapping gifts. I am pretty good at it, and so is my wife. I hate it, but she loathes it, so I usually do most of them. This is when my annual "Fucking Christmas..." grumbling comes out Yesterday, we took the trio to Disneyland and left the twins with her sister. For once, we did not have to worry about stroller parking and all that. We stayed the whole day, and it was a blast. Busy as hell, but when is it not? I think this about sums up how everyone enjoyed themselves:

Far too much: Hors d'oeurves. Yummy Salad. Prime rib, sweet potatoes + broccoli as token green stuff. Finished with toasted pound cake And ice cream (multiple varieties of each) Now enjoying happy food coma.

Chinese food on (almost) christmas is a thing, right? BBQ pork, different sort of bbq pork, and bbq ribs. Outstanding!

Yeah. Do they have bunks in the future? Because I'll be in mine.

Unused photo session from "Saturn 3". They did do a test shot on set. She ended up wearing this instead...

Rented a Challenger. When in Rome/rural Ohio. Trying to find Bad Company on the radio.

I've readjusted my short term goals. Next on my list is being mobile enough for a bowel movement. Honest enough? No more making 6 month plans...

Christmas Breakfast Bacon In a Butty!

Merry Christmas all! You guys and gals are amazing friends and I feel blessed to know you all.

Santa brought me a Citizen eco-drive. First watch in decades... thanks to you guys! Damn. Can't upload pics.. Tapatalk keps telling me too activate my ID but I don't get the email.

John, so nicely stated. Jewish holidays over, our plan today is to stay in, cook appetizers and nibble all day, and have a movie-marathon.

Ribeye steak with grilled potato and veggies, washed down with Kosta Browne Sonoma Coast. Sorry, I was too hungry to stop and take a picture.

The Necks - Piano Bass Drums ... ... There's only one track on this release ("Unheard") and it's about 53 minutes long. Highly recommended. Especially if you have high end Stax gear (which I don't, but I've got mid-end Stax gear and I can only imagine how good this atmospheric, moody bit might be with the higher end offerings). An Australian band ... have no idea where you might buy records/CD's ... hard to come by ... but there are files out there. They have quite a few releases out there but this is one of the best ...

Recumbents are for pussies Sent from my iPhone using Tapatalk

then the headcase answer is hd800s and jh13s.

You mean next to the old refrigerator and not too close to the sittin' couch?

That's easily solved -- never buy anything. No, seriously, there's something called "buyer's remorse", and there are a couple things that exacerbate it -- the biggest one is continuing to shop for the product after you've already purchased it. I mean, we even have terms for this -- audiophile nervosa, upgradeitis, etc. The more you spend on something -- the more you push yourself to reach above what is financially reasonable for you -- the more likely you are to feel this way afterwards. It's just like computers or anything else -- get the best that you can afford (that matches your requirements) that is available on the market. It also sounds to me you bought them based on the opinions of others, or was it based entirely on brand reputation? That's always a mistake. I realize there is no other way to audition customs but that's one reason I don't own any customs -- there's no way around it. I think this -- combined with the above -- is the problem in the nutshell. Kudos for recognizing it.

Started cooking the Christmas roast prime rib. Ribs will spend 72 hrs in the water bath and then the roast will get 8. Will finish in the broiler.

Smoked turkey and a little extra smoke for the ham on Thanksgiving:

Sous vide pork tenderloin finished with Hana Hotties rub in the broiler with reduction sauce and steamed broccoli

Belgian beef stew, complete with Belgian beer and Dijon-mustard-smeared bread. This stack of goodness is the bacon and angus beef chuck roast and onions waiting while I deglaze the pot with brandy. Now with the stock and beer and spices and the bread topping Two hours on the oven And now in bowls