Some days, if you leave me unattended in the kitchen to make lunch, it comes with pommes gaufrettes seasoned with homemade chive salt.

Thanks to the excellent show The Lowdown, I have a new rule: If you hire a vocal performer to play a character in your tv show/movie, and that character isn't a singer/rapper, you cannot use a song from that performer as diegetic music where the character themselves can hear it.

Thanks to the excellent show The Lowdown, I have a new rule: If you hire a vocal performer to play a character in your tv show/movie, and that character isn't a singer/rapper, you cannot use a song from that performer as diegetic music where the character themselves can hear it.

A nifty coin from @edzitron.com has arrived. The inscription really made an impression on me.

I thought this was a handsome photograph of an ugly pepper.

Harvested some Hurt Berry peppers (and a couple bowls of Paper Lanterns.) Trying to figure out what's for fermentation, what's for dehydration, and what's for using with chocolate.

Did you know your MacBook has a sensor that knows the exact angle of the screen hinge? It’s not exposed as a public API, but I figured out a way to read it and make it sound like an old wooden door.

Starting an experiment without enough materials is how you end up with, like, one good blackberry sphere/pod

Whenever I see headlines about ultra processed foods, I like to make some old fashioned, homemade, delicious Flavor Block.

And you can download it in various file formats, but ONLY via FTP. Just for old times' sake. If you don't keep an FTP client installed, try your command line. I bet there's one there. 199.201.145.189 u: nerdcore p: //_]-[_1_P_]-[_0_P_\\

Had a craving at lunch and realized that I only had a gaufrette blade for the bad mandoline. Oh well, they were still delicious with a sprinkle of the new chive salt.

I keep coming back to the cinnamon ice cream recipe in Keller's "Under Pressure." Cooking the custard base sous vide is really foolproof and the results are amazing.

#MusicSky #MayTheFourth

These arrived in the same package. I sure hope I don't develop a propensity for farce, slapstick, or gross out comedy anytime soon.

Peanut croquant, we'll see if I actually have time to use this in chocolates of some sort.

Mucking about with EFF's rayhunter, my phone was acting a little weird. Finally put it together that connecting to wifi with no Internet access makes my phone worry it has been stolen and so locks itself seemingly at random.

Making fondant potatoes sous vide looks quite otherworldly.

I am hard pressed to think of a food that photographs as poorly as my shakshuka right out of the oven.

🚨BREAKING🚨 Leonard Peltier Granted Executive Clemency After 50 years of unjust incarceration and the tireless efforts of intergenerational grassroots organizing and advocacy, our elder and relative Leonard Peltier has been granted executive clemency.

I dug through all my various bags and pockets after Shmoocon, so here are a few of the stickers that made it home.

Chair Stop-Motion 🪑💨 Made with 444 pictures taken over 10 days

I felt like making something to bring to friends at #shmoocon that don't normally get to try my food, so I made various chocolates. These are handmade and filled with an absinthe flavored ganache.

Reading @krang.bsky.social recommend @papapishu.bsky.social as a Model Poster has taken the first, very tiny, bite out of my wallet. These sound very, very good for $25ish.

I made Fernet chocolates. These are molded with Callebaut 811 dark chocolate and then filled with a Fernet Branca ganache made with Cacao Berry Heritage Mi-amère. They are far more delicious than I was expecting. Now I'm tempted to try something similar with Malört...

Soft poached quail eggs with brunoise in beurre monte, topped with bacon. Bacon and Eggs in the style of Per Se/French Laundry.

I've been playing with a chamber vacuum sealer for about a year. This video is of peeled toy-box tomatoes in a basil infused syrup. At the start is when the vacuum has been pulled, causing bubbles to form. When the seal is released, everything collapses under the outside air pressure.

Baking roulette is when you are in a video meeting you *might* have to speak during, but you risk starting a merengue anyway.

Raspberry and chocolate macarons in the works. I keep thinking I should make pistachio, and then I have a vivid flashback to blanching and peeling raw pistachios last year and think... vanilla maybe?

Old vs. New.

Reformatting this whole thing. Blocklist for Hugging Face, the AI company that's proudly stealing your tweets

Powdered mad hatter peppers? Chicken feet? Gotta start Thanksgiving cooking early.

Changing out a leaky shower valve cartridge claimed the life of my little pocket tool. I think it's the first one that I haven't lost to the TSA.

The chives were starting to look sad, so I harvested half and made an herb salt with them. I'll be very curious to find out how gracefully it ages, but right now it's great.

Any recipe description in a cookbook that ends with the boast "Most of them did not vomit" is worth backing up and fully appreciating.

That host on the morrow lay withered and strown.

It's that time of year again, where I get to figure out what I want to do with all the peppers from the garden. I've already done chocolates this year, maybe an ice cream?

Every time someone says they used chatgpt to find some info, they're actually telling you that they have never been punched hard in the face.

It's time for Fancy Breakfast. I haven't figured out the whens and whys of Costco having quail eggs, but I'm a sucker for them.

Magnus Nilsson is out there, somewhere, making snuff food porn.

I know better than to shine a blacklight around a hotel room I've already slept in, but I didn't think it applied to pistachios...

Eric Adams is amazing because when he won every media person was leaping over each to go “this is the normal sane leadership that the political left doesn’t understand normal sane Americans crave” and then every day since that Eric Adams has been like “Leprechauns are real and I’m going to cook one”

I skipped the debate and fucked about with chocolate instead.

I made Fernet chocolates. These are molded with Callebaut 811 dark chocolate and then filled with a Fernet Branca ganache made with Cacao Berry Heritage Mi-amère. They are far more delicious than I was expecting. Now I'm tempted to try something similar with Malört...

Look, I'm just making food. However, it sounds like I missed the window for "salty dark chocolate Hawai'i nut" to trend.

in 2013 I saw a man get a 100,000 hour probation on the SomethingAwful forums and today I saw him come off probation and immediately pick up the same argument, quoting a reply from 2013, absolute next-level hater, I can't even imagine, my man is the Count of Monte Posters

First attempt at working with "real" chocolate and making molded/filled pieces. Tempered in a bag using a water bath. I hastily dipped in some macadamia nuts in some spare chocolate, which has made the whole thing worth it.

As part of the plea deal Assange agrees to write an update to strobe.c. www.nbcnews.com/politics/jus...

The Discourse interprets me as damage and routes around me

a city so committed to people not believing their own eyes it has a whole gaslight district