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Couldn't find a free full version of Bill as HST in Where the Buffalo Roam (though it is on Netflix, if you subscribe). But here's a taste in the trailer

Have you actually read Scanner Darkly? I grant that the Linklater is the closest to an accurate PKD adaptation ever made, but it is still not even close to the book. Fear and Loathing, though, I thought was as close to a perfect rendition of the book as was possible. But I still prefer Bill...

Chicken and linguine in a sauce Aurore (veloute, tomato puree, and butter).

Lamb loin chops cooked sous vide in balsamic, garlic, and herbs with roasted potatoes. Both with some mascarpone and chive pesto.

Cannelloni stuffed with ricotta, garlic, extra virgin and the last of the smoked duck. Baked in sauce of duck fat, mushrooms, muscatel, cream, tarragon and the last of the duck demi (the most i have used in any one dish, 2 1/2 tbsps), then topped with parm and browned under the broiler.

First sausage, gravy and biscuits in a while. Biscuits are butter/duck fat/bacon fat; sausage is Amish pork and sage; 'gravy' is bacon fat, sausage, sherry, veloute, lost of black pepper, and sage.

Not sure how I feel about this. I love both Who and Lebowski, just not sure how I feel about this.

More duck and mascarpone ravioli, this time in Drambuie and duck demi.

Sorry no pasta for a bit. Had a lot of buttermilk left over, so I've been making biscuits. Did some Tuesday with butter. This latest batch is with equal parts butter, duck fat and bacon fat. Cuz why not. Made a sammich on one with sherry-Drambuie bacon and some chive aioli. EDIT: One of...

Freakier with the David Lynch visual And then there's this

Smoked duck breast glazed in duck demi, plum bbq sauce and armagnac. With the last of the duck fat/bacon fat biscuits.

Shockingly melt-in-your-mouth.

This is an experiment that turned out awesome. Always wanted to try- made standard buttermilk biscuits, but with equal parts rendered duck fat and bacon fat instead of butter or shortening. A little butter on top and they're awesome. Think I'm gonna make them again next time I do a breakfast...

So I reduced the duck stock all the way to a demi, and let it sit overnight. Check out how much beautiful duck fat rendered out of it. Not to mention how dark and thick the demi is... EDIT - made some mascarpone cheese and smoked duck ravioli - sauce is just some of the duck demi glace and...

Finally, the fresh ham. Gonna shred some and slice some.

The duck from the smoker. Darker than last time cuz, like the ribs that are still smoking, it was mopped in a blend of sherry and my port-balsamic-plum sauce. Already made a snack of some of the thigh meat - glazed it in a reduction of more of the bbq sauce and some of the duck stock. Woulda...

For no particular reason, today I'm doing a lot of cooking. Here's some in-process pics. Two stocks - a huge amount of chicken stock cooking. And a smaller amount of much more flavorful duck stock with a shitload of armagnac in it. In the smoker, there is: sherry-drambuie bacon; a fresh...

This is technically a song i guess. I love it but most folks beg me to turn it off. And since there's already some Syd Barrett here, can't leave these two out Used to chase my family away with this one. All hail satan.

Found a linguine cutter for $30. So - fresh linguine in cream chive pesto with gorgonzola cheese, carpaccio and toasted pine nuts.

Another bacon sauce- fettuccine in armagnac, cream, bacon, asiago and butter.