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Discovered the new extruder has THREE macaroni dies- the one i used the other day was for large textured macaroni (smaller than rotini/roteli), plus two others even smaller, one textured, one smooth. Made smooth small macaroni, put it in beef broth and arugula pesto with some bacon glazed plum...

New extruder came today. Much better made (and Italian) so hopefully it won't break. SO here is some mc & cheese made with fresh macaroni. Cheese sauce is bacon fat, cream, muenster, parm, extra sharp cheddar, and dijon mustard. Then topped with butter and more cheddar and into the broiler...

Actually it proved nothing. The method used for recovering the mitochondrial DNA is controversial and was invented by the scientist who made this 'discovery'; the provenance of the scarf is so questionable that Scotland Yard refused to include it in an exhibit on the Ripper when they owned it...

A light smoker day. Did some plums and tomatoes for bbq sauce - tweaked the recipe this time, added sugar plums along with the black and red plums. Will post a pic of that when it's been pureed and strained. Since I had the smoker going at low temp (150F) I threw in the remaining carpacicio...

Thanks, @Stu. Hopefully will be serving some of this in a restaurant within a year or so. For anyone in the Baltimore / DC area, I'll be catering a performance art poetry reading thing my brother is doing in October. It'll be around $20 a person, and will feature stuff from my smoker and...

Carpaccio - cured for 6 days in salt, black pepper, garlic and tarragon; served on toasted baguette coins with arugula pesto aioli and gorgonzola cheese.

Blue crab, bacon and bacon fat, sherry, cream, butter, old bay, garlic, and parm on fettuccine made from 50/50 semolina and white whole wheat flour.

I normally remove the membrane, though in this case the butcher had already done so.

The rest from the smoker- mustard and fleur de sel rubbed eye round and chicken breast injected with pinot noir and bacon stock.

First out of the smoker today, a vaguely Frenchied southern lunch- pork rib tips marinated and glazed in sauternes and smoked pear bbq sauce, plus I had some of the butternut squash and mascarpone ravioli stuffing left. Added eggs and flour and made them into fritters EDIT: 2nd out of the...

Sorry about that. You live in the only place in the US that produces wine I like. I'm especially fond of Hogue pinot noir but currently can't get any where I live. Used Kudos in the brine. EDIT: Here's the butternut squash ravioli. The sauce is madeira-armagnac bacon, muscatel, garlic and...

Roasted butternut squash, butter, mascarpone cheese and sage. Going in ravioli when it cools. And for the smoker tomorrow- baby back ribs that have been rubbed with brown sugar, hawaiian pink salt, sage, and five spice, will then be basted in balsamic and smoked plum bbq sauce; a chunk of...

Two different ravioli- 2 x gorgonzola and smoked chicken and 2 x gorgonzola and smoked lamb. In a light beef and tomato broth, garnished with tomato and wilted oregano.

Anyone read this, allegedly the 'original Shakespeare text that inspired the movie'? http://www.thinkgeek.com/product/2111/?cpg=65083852&msg_id=65083852&et_rid=682918548&linkid=65083852_headline_2111

Not a bg fan of electric grills, but this one seems to be a decent size and price.

Another omelette, this one honey ham, asiago and muenster, with a butter-fried kaiser roll.

Both for flavor and irony. I am one pork-eating Jew.

Another variant on my ultimate bacon burger, this time with muscatel and peach cured bacon. Patty is ~90% 80/20 beef, 10% chopped bacon; seared in bacon fat and then braised in bacon stock, bacon stock and burger drippings then reduced and thickened and poured on the burger. Topped with...

Unusually depressed today, so made some extra fatty food. The remaining lamb-leek-feta ravioli fried in fat from peach cured bacon; the sauce is more fat from the same bacon, arugula pesto, cream, horseradish and beef broth.

Congrats. Sounds like you found a decent clinician. Personally I've never found one I could talk to. I think part of the problem is my mom is a clinical psychotherapist and my dad worked in the field too. So speaking to a counselor/therapist is too much like speaking to my parents, even at...