Yup, there was a bit of a disaster, my web hosting company somehow lost all of of the beef and whiskey content. One word: backups! Do them!
I didn't, so, here I am, manually rebuilding the whole thing. It's going to have to be a slow, painstaking, manual process. I'll be adding back old blog posts as I find time to do so. Also, it's gonna take awhile to get all the links, images, videos, etc. back in place. So until it's all put back together, you'll just see a bunch of bookmarks and blank spaces where those things are supposed to go. Thanks for your patience and come back soon, new blog posts are on the way!
Until just recently, I hadn’t had egg drop soup in a long, long time. That’s because the stuff they sell at Chinese restaurants is always polluted with corn starch. And who knows what else. And I didn’t think it was possible to find egg-drop soup anywhere else than a Chinese restaurant.
I eat a lot of eggs. I love eggs. But sometimes on a Saturday morning, eggs just don’t have that something-something I’m looking for. But when hunger comes a’ callin, you gotta find something to shove down your pie hole (and hopefully something other than pie…).
My entire motivation for buying a Sous Vide Supreme was to have a tool that made really good food, like steaks, pork chops, chicken, burgers, even, taste even better. And it does exactly that. And more.
For some odd reason I recently decided to make up a big ole batch of burgers from scratch. That is, I decided to take some chunks of grass-fed meat and grind them up myself into ground meat which I would then form into delicious discs of hamburgery heaven.