cetoole

Last night, Unatama Don. Yum!

I ran out of aged sharp cheddar unfortunately. Actually really liked the effect with the brie though.

I also like the trail gloves. Nice shoes guys! Bought a Sansa clip+ 4gb, needed a new workout DAP. My 5 year old 1gb clip seems to be going tits up.

More veggies, this time in the form of a sous vide buffalo burger seared in bacon fat, topped with the donor of said bacon fat and brie.

Chat is sorta broken in Chrome, if you get a PM there you are unable to change window focus. I am also getting the same weird saving post freeze thing as fitz, but not always. Post posts though.

I just drop my laundry off on the way to work and pick them up on the way home. I actually wish I had a washer/drier, but it is nice how easy this is.

Yay for happy endings! Your wife sounds like my mother in this respect. Burn holes in the kitchen floor enough times with melted pots and and one ceases to be asked to cook dinner.

Yeah, you do. Bed Bath and Beyond with one of their 20% coupons seems to be generally the best deal. Also, if I were to do it again, I would probably get the regular Supreme instead of the Demi. The rack it comes with is actually useful, and to buy it for the demi is an extra $16 or so, so it really doesn't cost that much more. However, in the meantime, if you wanna bring some of that bread over, I would be happy to vizzle(?) up something good. I have a bad habit of usually skipping side dishes when cooking dinner for myself. It is usually cook something for dinner, then graze throughout the evening on what I guess you could call my sides.

Happy birthday!

Happy birthday!

Le Clos du Canet Minervois '05: I really like this wine NY Strip, 126 degrees for 2 hours, pat dry and sear for ~45 seconds per side: I really like this steak

Canon SX230 HS

Had a bell's two hearted with dinner in DC.

Echt Kriekenbier.

I see windex and possibly diet dr pepper. Are you joining Team Cocktail?

WANT PUPPY!

Sous vide hanger steak, ~45 minutes at 128F. I love how juicy and flavorful this $4/lb meat is.

Now with DOCSIS 3.0

Pork chops. Two bags, one spicy cajun rub one spicy bbq sauce. 140 degrees for n hours, where n >=2. Sear and eat when I get back from the city.

Sent, thanks!

Condolences, Al, to you and yours.

120 hour ribs. Yum, the meat needed absolutely no coaxing off the bone. Hell, I lost several just trying to flip them in the 30 second/side sear phase.

Chateau Carignan '05 Bordeaux. Awesome!

I really liked the Jacobins at the get real fest.