I don't smoke weed but I do smoke Brisket (this was from yesterday)

Today we're making brisket burnt ends. I expect it'll be about 8.5 hours.

Done. Starting cooking weight 4 lbs 5 oz. Finished cooked weight 4 lbs 1.5 oz.

Makin' Bacon, Makin' Makin' Bacon. Take some pork belly and turn it into Bacon. Makin' Bacon and I'll put it on a burger, makin' Bacoooooon

The flat is in the brine. I repeat, the flat is in the brine.

Something very fascinating about the marriage of something as primal as fire with technology.

A perk of working from home is that I take frozen pre-cooked octopus arms and turn them into a tasty cajun pasta for lunch

Peposa dell'impruneta (black pepper short rib) with ricotta mashed potatoes

I don't really like salads. I hate lettuce, and I'm not a big fan of most dressings. But I should probably eat more of them. So I made a blackened chicken caesar spinach salad.

Last night I made strawberry-kiwi freezer jam, and this morning I am having it with some mini waffles, and its bomb. So good. It's much looser than a traditional jam, but that's okay cause the flavor is so bright from it not having been cooked.

Dinner tonight: Ranch Roasted Chicken on a bed of baby potatoes. Following a Chef Steps recipe, hoping it tastes good (It's resting)

Hi all, I'm Max.

I'm a home cook who likes fancy techniques.

I guess the thing I made most recently is this rhubarb syrup.

Kith Kitchen

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