Stunning…
Here is the money quote:
“If I see three or four young black men walking down the street, I have to stop them and check their names,” said Mills, who is white. “I want them to be afraid every time they see the police that they might get arrested.
— Homer Police Chief Russell Mills
I just finished making beef stock for the first time. It smells amazing and is nice and gelatinous. I wanted to drink a cup of it but refrained, for now. The pure white layer of fat that congealed at the top was beautiful. I saved the fat, not sure what to do with it though, [...]
Sometimes big decisions by others force you into making big decisions of your own. After 12 years of slinging code in the software industry (all with crazy start ups) I am leaving my career. After much deliberation, hand wringing, number crunching, and other such stuff, my wife and I have decided to make some major [...]
I bought 2 ~9lb pork shoulders (blade). These broke down into:
8 lbs of cubed meat and 2lbs of cubed fat for sausage – 1/2 is frozen, the other 1/2 got turned into 5lbs of Sweet Italian Sausage
3lb blade roast (dinner tonight w/ braised cabbage)
~3lb of bones and scraps – frozen, to become stock
2lbs of extra [...]
This is some thing that I found in my scraps folder on my hard drive… I think that it must have been inspired by a contest that Weird Tales magazine held:
March 6, 1925
Dear Sir,
I am writing this letter to you in the hopes that it finds you in the greatest of moods. The news that [...]
Are there finer words to be found on the website of your local Latin grocery store then these?
We sell whole pigs, whole lambs and whole goats, anything edible on a cow or pig is for sale in our meat shop.
On the stove, a 15 Qt stock pot filled with chicken carcasses, water, some herbs and vegetables. Soon to be stock.
a 2lb bucket of rendered pork fat “the pride of Atlixco, Puebla Mexico” it says on the label
a half empty bowl of bacon fat
2 slices of Jamon Iberica
1/3 lb of Jamon Serrano
1/3 lb Prosciutto (soon [...]
I have been obsessed with the craft of charcuterie for nearly a year. This obsession has been purely theoretical up to this point, in that I have only read about it and eaten the end products and not actually done it myself. As of last Sunday I moved from theory to practice.
I bought 3 pork [...]