cetoole

Ribs and shrimp in Virginia the other night.

I came pretty close to getting those, Steve. But they wouldn't fit my computer desk and the 4s do. So I got them. And they rock.

Just put a brisket in to cook at 132F. I should have a tasty dinner waiting for me when I come home Friday.

Blackened coho salmon sandwich with DannyB.

Have a few styles of short ribs cooking since last night, dinner tomorrow should be pretty great! Thinking chard to go with them.

Wait, so it is Steve's amp?

Not sure what those are, but they look great!

Fresh sockeye salmon with wilted rainbow chard. Yummy! I have never made chard before, did this in two batches (for science!). The less visible one has much more wilting. Liked both, ideal probably would be somewhere in the middle. Salmon was fantastic.

Mixed seafood curry soup.

And the past 6 months?

Ooh, the stealth 6 are on sale for 469 each at emotivapro.com. Tempting, but wouldn't fit my desk with both monitors any better than my current speakers. Wtb: new desk

Purchased. Thanks Dan.

Lots of surprisingly good sushi in central MD last night. Yum!

That one looks sweet. I also like my Briggs and Riley, which was reasonably inexpensive.

Dan taking the Queen V approach to minimalism I see.

KGSSHVDX

Broiled a few (4) ultra super jumbo prawns. About 2/3rd lbs worth. Good in butter!

Half pound kobe burger, sous vide 2 hours at 136F, seared in the residual bacon fat from the 2 pieces of black forest bacon that were lovingly placed upon the patty. Want chicken and waffels.

Feel better Nate! Dropped ~1L of fish sauce in my kitchen while cleaning. Now my kitchen smells strongly of concentrated fermented anchovies. I should probably just move.

King salmon fillet and baby bock choy. Gene, any special requests?

If you were in the correct timezone, it would still be your birthday. Happy birthday, hippie. Kill floors.

And I am scared by any sort of media from before 1990.

Happy birthday Jin!

If you buy Wolf, you definitely need to have grahame over to break it in for you.

Half pound Kobe burger, 2.5 hours sous vide at 136F with Squid brand fish sauce in the bag, on a toasted onion roll. I was hoping for a bit more of an umami bomb, but it was still pretty great. I really need to start grinding my own meat though.