Voltron

Happy birthday Mack Daddy Doc! Cheers!

RIP Fast Eddie

Are you stuck in JFK?

Nucking futs!

JP asked me about a different phono stage that I actually use so I offered to sell him the Eddie Current Transcription amp sitting in a cupboard the last few years. It's a start. Oh, and I still use the Millett amp in my main system.

I actually sold a phono stage today! It begins...

I should have thought about that, sorry for the inconsiderate emoji use.

Are you stoned?

See, Trump was right! All this whinging about "global warming" while Florida is freezing. Stupid science.

Immigrants! Real Californians sleep right through such a little earthquake.

Audio Fidelity Gold CD

Happy birthday Renato! Cheers!

Happy Birthday Knucks. Try not to succumb to the Bomb Cyclone! Cheers!

Results of the Belly Porchetta:

I couldn't manage pics of the other stuff but here is the meat

Happy New Year Antonio!

Beautiful spread Senõr Jim!

Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead.

Ramen and ribeye makes for a pretty great day! Have fun Mack Daddy Doc!

Your recipe makes excellent chili verde, and Steve was serious about his Guatemalan coworkers. He told the three of them that he was going to a friend's for chili verde and they somewhat jokingly asked if they could join him. I sent back mini burritos and they said it was damn good for a gringo. The green tomatoes were so green that I had to add a little sugar and lime juice to cut the acid edge. It worked well. I also used Persian lime olive oil to brown the meat because we had a dab left. That added a little touch too.

Holy fuck. I would not leave that wood stove of yours. Stay safe and warm.

In addition to tomatillos or in my case green tomatoes, Nate suggested this basic recipe: Add a green bell pepper, a poblano, a jalapeno, 4 cloves of garlic, and an onion to the mix, wash/peel every thing and put it all in the oven on a foil lined plan (i cut everything in halves or quarters). Blacken until the skin is basically coming off the peppers. Remove, skin the peppers, combine in a food processor, blend, and then transfer to a pot. Separately cube 1-1/2 lbs of pork, mix with salt/pepper and then dust with flour. Heat a pan w/ olive oil and brown pork on all sides. Combine with veggies and simmer for a few hours. Add chicken stock to desired thick/thinness. I make it like a stew and serve over rice but it'd make a mean taco or burrito filling or on nachos or basically whatever.

Finally we can stop eating asbestos!

Green tomato chili verde pork à la Nate burritos were incredible!