Food!

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I'm out of protein powder, and I just had a great workout, so I'm going to cook up a six-egg scramble. With bacon and tomatoes.

That's a good variety generally. Try some pineapple tomatoes when they come in. Maybe make a rustic caprese with some salt, pepper, balsamic, basil and slivered parm.

I grew up in a huge tomato eating family but never enjoyed them until my mid 20s. And when I say tomato eating family, a near ritualized part of any family reunion is people breaking out their homegrown tomAtos and comparing the tastes and talking about them for the next few hours.

I see. I just use what is labeled at the time as stew beef.

Now, one more question before I go to sleep. Did you make your's using that Pinto Noir I saw in your pic? Or was that just what you drank?

Never heard of, or would have thought of using that wine. I use a Burgundy wine. I love Pinot Noir to drink though. One of my favorite red wines.

She looks like a tranny...no hips.

That's also, great as and hors d'oeuvre on a mini-skewer with grape tomatoes and a rounded ball of fresh mozzarella.

I used a different Pinot Noir: smoking loon. Smoking loon was only about nine dollars a bottle compared to more than twice that for the bottle shown in the pic.

Pinot Noir is the chief red grape used in the Burgundy region. Therefore they are quite similar in character.

Hey look...........hips...

Chocolate Soufflé. The second day batter rose well but spread horizontally and experienced a mild failure. First pic is what it looked like coming out of the oven.

Plated, jabbed with a spoon and filled with chocolate creme Anglaise sauce.

Nice. A well-made crème anglaise is awesome, awesome stuff. Rep to you, sir.

I use chuck roast. You have to take the time to cut out all the big hunks of fat and dice it, but it's damn tasty in beef bourguignon. The collagen in that cut when it's simmered a long time will really add richness to the sauce. It's awesome.

OK, so I have no real clue if the cultured butter did anything for the ghee. But I just wanted to say how much I love cooking with ghee.

I make eggs for my wife and I just about every morning (hers over easy, mine over hard). I typically use a little pat of butter in the fry pan. Between the two sets of egg, I always need to wipe out the pan and let it cool a tad before adding another little pat of butter, lest the butter burn.

Butter has a smoke point of 250-300 degrees Fahrenheit, and those little milk solids will burn and taste like ass if you don't wipe it out between batches. Ghee has a smoke point of 485 degrees Fahrenheit (one of the highest smoke points of any oil).

This morning's eggs tasted better than usual, and I didn't have to wipe out any pans, cooked them right after each other, then poured out the excess oil and threw in a couple pieces of homemade bread for some toast. Just outstanding.

Went to a camp ground for a day and just made some dogs
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Ketchup? KETCHUP!?!?!