Monthly Archives: March 2010

Chicken and Pig’s Trotter

Even though I cooked this dish last weekend, my writing about it today makes it the perfect conclusion to the bacon trilogy (trilogies aren’t just for fantasy novels). So we’ll pretend that I used my newly-smoked bacon instead of a … Continue reading

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The Mostly-Homemade BLT

What to do with my newly-smoked bacon? Put it to the test in the vehicle designed explicitly to highlight its flavor: the bacon, lettuce, and tomato sandwich, the humble – potentially mighty – BLT. Inspired by Michael Ruhlman’s BLT From … Continue reading

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Last week I indicated that the two pork bellies from my meat CSA were destined to become bacon. He Who Will Not Be Ignored expressed an interest in helping me, so it was time for a lesson about Where Food … Continue reading

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Feeding the Maws of Doom

It’s been three months since I set up my iTerrarium. I must be doing something right, because the Nepenthes alata has developed two fully-formed pitchers (front and rear in the photo), with a third (to the right) on the way. … Continue reading

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No-Knead Bread, Version 2

My first attempt at no-knead bread was serviceable, but, as I noted at the end of the post, I felt it could be better. By the end of the week in which it sat in the fridge, the last of … Continue reading

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Try Reason, Not “Everything”

Last week Time magazine published “The Autism Debate: Who’s Afraid of Jenny McCarthy?” As much as I’d like to rant about her, as I’ve done before, instead I’ll call your attention to this paragraph, buried halfway into the article: There … Continue reading

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Punching Your Ticket

In the dark ages of computer programming, mainframes like the IBM System 360 relied on keypunch cards for both program and data input. Programs consisted of huge stacks of cards arranged in a specific sequence, which, if spilled, lent a … Continue reading

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Preserved Meyer Lemons

While I was cooking lamb tagine last week, I thought this dish could be improved with some preserved lemon, which, unfortunately, I did not have. Now that the peak of winter citrus season is drawing to a close, I figured … Continue reading

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Monthy Meat-Up

Another month, another meat score. The people at Stillman’s have spoiled me for any other chickens. Now, when I “settle” for a Bell & Evans bird, it still tastes bland compared to the free-range version. The rest of the delivery … Continue reading

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