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An Abraham Reuben (those are my 1st and middle names, so the Reuben sammich is special to me). This one is my homemade pastrami, with munster, amish pickles & kraut, and my own mix of mustard, mayo, ketchup and black pepper. And have things marinating and curing for the smoker tomorrow...

Homemade pho - made from bacon stock, ginger, garlic, rice wine vinegar, Thai basil, pho noodles, tamari, and some of the smoked ham I made a week and a half ago. EDIT: Sorry about the crappy plastic bowl. I really need new plates and bowls.

Anyone heard of this? About to watch it on Netflix- The Achievers: The Story of the Lebowski Fans Online. Though of course you can't watch TBL itself on Netflix... http://www.netflix.com/WiMovie/70125240?strkid=998015763_0_0&trkid=222336&movieid=70125240

Lady stabs her roommate for listening to the Eagles. http://gawker.com/woman-stabs-roommate-for-refusing-to-stop-listening-to-1335462841/ neetzanz "It's unclear which of the band's songs drove Bader over the edge, but police have narrowed down the possible suspects to "Witchy Woman," "Take It...

Both Odin and Zeus turn up as "mysterious strangers" in numerous myths. One of Odin's epithets was "Grey walker" or "Grey wanderer" when he did that. though I agree that Donnie is more the conscience in this; the Stranger is more of a non-judging watcher type. And I have the Vitruvian Dude...

Forgot to take damm pictures, but cooked for some family last night - raclette cheese jacketed in fresh bread, fried in bacon fat and served in a sherry nutmeg cream; pork tenderloin seared in bacon fat and braised in sherry, bacon stock and black trumpets; bucheron crostini; sugar snaps in...

Another steak out of the sous vide, this one more italian- seared in bacon fat (of course), then in the sous vide at 135F in extra virgin, garlic, basil, fleur de sel, and some good chianti. Then when it came out, the liquid went in a pan with bacon stock, beef stock, and more basil, reduced...

Me? I use a Brinkman wood burning offset cabinet smoker - this one - cheapest wood burning large smoker I know of. Though I used to just use a broken Hobart convection oven. http://www.homedepot.com/p/Brinkmann-Trailmaster-Vertical-Smoker-855-6303-SB/203703110

Got mine from Amazon for $66.50 http://www.amazon.com/dp/B000WYY65Y/ref=sr_ph?ie=UTF8&qid=1405987156&sr=1&keywords=looftlighter

@t-dub (and anyone else who uses a smoker)- found an awesome tool for lighting smokers/grills- the looftlighter. Kind of like a vape for fires, it ignites with a blower and a stream of 1200F air, allowing you to light a fire with no chemicals whatsoever. Uses it on Sunday and it kicked ass. I...

Saganaki and spanakopita are two of my all-time favorites. They look awesome. What kind of cheese did you use in the saganaki?

The pastrami just came out of the smoker. Cuz I used a nitrate-heavy red salt this time it is really pink. EDIT: And now the ham. 9 hours in the smoker, then sitting in more sherry brine.

1st out of the smoker today, the bacon brined in muscatel, sliced peaches, fleur de sel and Hawaiian red salt. Made a small batch. The pastrami and ham are in the smoker.

desserts have never been my specialty, but I have had a lot of success recently with smoked fruit. SO I got a used ice cream machine and am messing around with that now. First batch- tonka bean ice cream. If you have never had a tonka bean dessert, get some. Like nutmeg, lavender, vanilla and...

Damn, I'd forgotten about these guys.

IMO the best two fusion albums ever, possibly the best jazz albums ever period (not counting Kind of Blue) - Bitches Brew and In a Silent Way (the latter is the complete 3+ hour sessions).

My version of fried green tomatoes. Fried in bacon fat, sauce is bacon fat, garlic, nutmeg, bacon stock, cream sherry, and cream. Garnished with parmigiano reggiano.

First meat out of the water oven - NY strip rubbed with fleur de sel and black pepper, seared in bacon fat, then in the water oven sous vide with olive oil, garlic, shallots, tarragon and a slice of bacon. The sauce is the searing pan deglazed with an exceptional chianti (La Castellina...

Bacon stock was so useful, I'm making another batch today, this time from a combo of the madeira-armagnac bacon and the dry rub bacon. Meanwhile, for breakfast I did another take on sausage gravy and biscuits. This time italian- in marsala wine, garlic, various herbs. And some of my shredded...