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Credit card cookies? |
Dave, Obama is the first Internet president; cabinet posts are one-click shoppable. |
Arne Duncan's going to be SecEd. Chicago is taking over the country! |
Ah, argument order. |
Also someone needs to write a Core Data -> ActiveRecord bridge |
I'm sure there's a wonderland of blue sky bridge out there, but isn't RubyCocoa a method_missing away from just fixing this? |
Somebody help me understand why RubyCocoa didn't just translate away this methodName_firstArg_secondArg(arg1, arg2) nonsense. |
Also, prepping a sausage of cured pork belly, smoked paprika, chiles, cardamom. Couldn't think of anything else to do with it than grind. |
Fried egg (my first), brown butter, duck bacon, little bit of gruyere. |
@oneeyedcarmen --- a fan of Ruhlman's blog; he has good commenters, too. I just got referred to a farm for a split hog off it. |
@window --- there's an episode of Good Eats that shows you how to make it. |
Isn't liquid smoke literally just liquid smoke? |
Well there's $279 right there. |
Sorrel butter is a great idea. Cafe Lula next week for customer dinner. Would you be my, could you be my, won't you be my client? |
Testa, lardo, goose sausage, hanger steak. |
Off to Mado in about 20 minutes; wild board and gallantine! |
I hate you, boost::lexical_cast |
@evilcazz --- each confit will make the fat saltier (it's already pretty salty), and when it gets too salty I'm deep frying with it. |
@oneeyedcarmen --- yep; starting in Jan, I'm going cover to cover with Erin, doing all the recipes, and blogging them. |
@oneeyedcarmen --- you may be working from the same book as me; I'm confiting pork bellies (and then a cryovac'd tenderloin), but in pig fat |
