My weird little deer nuggets.

Both the quail and the deer look awesome. I am now officially hungry.

And it's the wrong glass for a Sazerac, since I'm a Sazerac pedant.

Excuse my ignorance, what's the right glass for a Sazerac cocktail?

Why a Red Solo cup, of coarse!

Little Poutine to start the night.

Filet with glaze and bone marrow at Alexander's.

had some oden last night, at basically my favorite (and only place I've found) that serves it more Japanese in style than Taiwanese. Always nice to have variety.

Was in luck that they also stored their cups in a fridge for the asahi, guess it counts as on tap? Dispensed from some counter-top machine.

Edited March 31, 201214 yr by lostonetr

Jut finished some jalapeño bratwursts and pork burgers on the grill. Both made with free-range pork.

Take n Bake Pizza. Sun dried tomatoes on one side and mushrooms on the other.

Edited April 1, 201214 yr by raffy

Excuse my ignorance, what's the right glass for a Sazerac cocktail?

The old fashioned / tumbler is the traditional glassware used. Specifically, you build the drink in one old fashioned glass and then strain into a second old fashioned glass washed with absinthe. Yum. I want one now.

Sorry Antonio, I missed your post. Al is of course is correct. I like this video as it is a very traditional Sazerac.

lindt chile chocolate (seemed to match the beer)

Sorry Antonio, I missed your post. Al is of course is correct. I like this video as it is a very traditional Sazerac.

Thank you! It's a funny one the Herbsaint naming

Chili Moco on the North Shore.

Edited April 1, 201214 yr by VPI

^That looks good.

Jut finished some jalapeño bratwursts and pork burgers on the grill. Both made with free-range pork.

So good we finished them off tonight, plus we could eat outside since it was in the 80s today.

Thank you! It's a funny one the Herbsaint naming

Glad you enjoyed it. I must call it up at least once a month since we do not have any good bartenders this far south of Chicago.

Bangers and mash.

Pork Belly. Oohhh, so good.

BTW. ISO 6400! on 5DIII

Pork Proper by drjlo1, on Flickr

Edited April 5, 201214 yr by Jon L

Yesterday: Sous vide @135F and garlic broccolini, blanched then grilled.

Edited April 6, 201214 yr by cetoole

This is going on the grill in about 30 minutes.

^^ Nice!

Yesterday we went to a crawfish boil. They flew in 120 lbs of mud bugs, and made some nice gumbo, a little fried alligator and some beignets along with lots of beer.

Today we had friends over and grilled burgers and brats on the grill with some more beer and other alcoholic libations.

Edited April 9, 201214 yr by morphsci

made a leg of lamb and an alton brown city ham. Both were tasty.

^^ Nice!

Yesterday we went to a crawfish boil. They flew in 120 lbs of mud bugs, and made some nice gumbo, a little fried alligator and some beignets along with lots of beer.

Today we had friends over and grilled burgers and brats on the grill with some more beer and other alcoholic libations.

Sounds like a lot of fun Jim!