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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Monday, March 03, 2003

Some Good News: Shallots and Chipotle Is Back Here's the explanation: In November, my trial version of Radio ran out and a new project cut sharply into my cooking time (weeknights in a hotel will do that), so Shallots and Chipotle joined the ranks of the abandoned Salon Blogs. During February, two things happened. First, I found my old kitchen journal and spent some time with it. Then I started plotting Valentine's Day dinner and wished I was capturing the details in some way. So I'm blogging again. 7:44:45 PM    comment []

We Need To Put Some Numbers Up We need someone willing to step up the the plate Keep their eye on the ball Take the ball in their own hands And hit a home run We may be on the ropes But, with a level playing field If we maintain our focus No one will be able to move the goalposts What we need are a few key players Willing to run the marathon We need some heavy hitters Who will make it a whole new ballgame The bases are loaded The shot clock is running out We need a first down and then some It's the bottom of the 9th We can't afford to fumble We need a hole-in-one A touchdown A slam dunk A two point conversion Or we'll never even get to first base 7:24:06 PM    comment []

The postmodem, er...make that postmodern edition of Virtual Occoquan, starring EEgah! is online and it's hotter than a country fiddle duelin' with Jack and Charlie Daniels. Thanks again to Mark Hoback for using his time and energy for this ongoing project, instead of wasting them learning how to cook. 6:23:18 AM    comment []

There is no way this can be made to look like anything else than what it is, a mini-mountain of dried meat. It weighed out at 2 pounds 11 ounces. 6:05:07 AM    comment []

Finished jerky Not much to look at, but it has a great flavor. The close-up on the right shows the tiny bubbles of fat that show up in the final hours of dehydration. This shoulder cut had a bit more fat than London broil, the cut of choice for jerky. All this really means is that this jerky is more perishable since the fat can go rancid. That's really not a problem because it will all be consumed quickly. 1:58:51 AM    comment []