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Today is lots of unhealthy but tasty food. Trying to get my spider encounter out of my head. Truffled monkfish. Sauce is cream, butter, truffle, lemon zest, and a splash of pinot grigio

I'd recommend any decent mango chutney recipe, but prepare it sous vide rather than in a saucepan. A temp of 150F for 3-4 hours should do it. Here's a pretty typical one: 2 large apples (I like using Pink Lady apples) peeled and cored 2 mangoes 1 fresh jalapeno (can go with a poblano for mild...

Feeling seriously depressed earlier today- went to use my smoker for the first time since moving, as soon as I touched the tarp it exploded with spiders. I'm an arachnophobe, so waiting for help next weekend to smoke the fuckers out. I hate my new neighborhood. Spiders and centipedes, building...

Actually he is trained to heel. But as I am handicapped I let him go to the full extent of his retractable leash most of the time so he can get more exercise- I can't walk fast enough to tire him out. It isn't separation anxiety - most of his bad behavior is when I'm home but distracted. Now...

Starting to HATE my clearly mentally defective dog. He just knocked me over and down a hill for no reason but shits and giggles. Literally turned around with no warning and ran head-first into my knees. And I have to drive for 3 1/2 hours today, fun for someone with a fucked up spine and legs...

Lots of truffle left, so truffled another pork tenderloin. Sauce on this one was beurre noisette, truffle, sherry, and cream

They say "pie" only coincidentally sounds like "pi", despite pies being round and slices being the length of the radius. Instead it is supposed to somehow be connected to magpie, allegedly due to magpies gathering disparate things and pies having varied ingredients. Of course THEY say that cuz...

For me, the highlight of my dinner was this - truffled pork tenderloin. Sauce is madeira, more truffles, cream, and then drizzled with melted butter. Oh, and et it without getting a pic, but made a new ice cream today- maple and nutmeg ice cream. Just cream, organic maple syrup, and fresh...

Not the prettiest- prosciutto, which this is wrapped with, gets very dark when roasted - but it tastes amazing. Turkey injected with a brine of sherry, salt, maple sugar, lavender, garlic, and sage, then stuffed with ground pork, rendered duck and bacon fat, sage, savory, some of the golden...

Have gone a little nuts for Turkey Day. Unlike last year, no kosher folks coming, so I'm going a little crazy. So far have made a demiglace from bacon I cured and smoked and a whole duck - 8 liters reduced to ~400ml (2nd pic). Got a Perigord truffle, with which I'm truffling two pork...

Nice peeling! I suck at that unbroken apple peeling thing. I do well with doing something similar with pork skin, but not with veggies and fruit. Because FRUIT IS EVIL. ALL HAIL MEAT!

Yeah, a lot of commercial grits and polentas in the US are not properly limed. Try to find an actual Italian market, they should have the real deal. In non-specialty stores, if you aren't in or near the South, it can be hard to find. Have not found any online yet that are organic and limed...

I have, when working in a Santa Fe style place-we made our own posole (hominy) from local dried corn. But it was so long ago I'd have to look up a recipe. It's pretty easy- basically a short pickling in lime- but it can be dangerous if the lime is improperly handled. Masa is made from corn...

Polenta is tasty and flexible stuff. Just be careful- there is at least one major illness you can get from eating too much corn (pellagra). Can be compensated for by making sure you eat foods or supplements that have a large amount of tryptophan, nicotonic acid, and niacin. Note on the...

The difference a year makes. According to Facebook, last November I was cooking big steaks, veal, and duck. This November can't afford that- have to make due with roasted chicken drumsticks in a fancy sauce (sherry, mushrooms, garlic, tarragon, savory, cream)

That's how you do it- always cook with wine that is good enough to drink.

Qapla' ...and there will eventually be cooking videos in another variant I'm working on, SwedishChefPool.

Eatee, not E.T. Therefore meant to be munched

Bowl o cocks in blood. Mmmmm. Love the whole body layout.

Boneless pork loin, seared and braised in Madeira, mushrooms, leeks, sage and garlic. Finished with cream.