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I fear for our friends Stateside, as the regulatory regime there is actively dismantled (I'll leave it at that, because it's a topic that's inherently political, and I can't get into it any further without violating board rules).

Sounds fine to me.

Some snacks in the lounge... you can't have tea without snacks... Chocolate muffin, vanilla cream puff, mango mousse cake

I’m sorry you struggled, but all of the pictured sausage looks wonderful!

In the SilverKris lounge in SIN (we got gold status from our points!), tons of food options - too bad we're still stuffed from dinner - but it's got some nice seating to while away the time, plus they have TWG Tea!!!!! Which is great since we need to stay up for at least another 4 hours... A beautiful, delicate Ti Kuan yin. Also on offer is a dedicated Laksa station, various dim sum, savory dishes, serve yourself cocktails like G&T, plus a bar, various wines, etc...

We had some pretty cold weather forecast for the Florida Panhandle so I decided to devote NYE and NY to sausage production. I prepared my spice formulations on NYE and mixed them with the requisite ratios of pork shoulder, belly and fat. I prepared two different formulation for a total of 12 kg of sausage. On NY day I ground and linked up the sausages. I prepared the Salsiccia di cipolla (sausage with onion) in hog casing with no problems. The second batch of Nürnberger Bratwurst in sheep casing was beset with technical problems. My sausage horn was sized for larger sheep casing and I ordered a smaller casing. It was struggle to get the casing on the horn and more of a struggle to have it feed smoothly. I also had air pockets in the stuffer which further complicated matters. I finally called it quits and bulked out the last three pounds. I grilled a few of the culls and the taste and textures are very good.

Not yet... I usually start writing it a few days after I get home and can go through all the photos (mine and my wife's). I'm currently in the Singapore airport waiting for our last flight, so I should be home around 20 hours from now, and will then sleep all day and get ready for work on Monday. Trip report should start around then. Keep an eye out in the SE Asian Dining section.

Did you write a blog of your trip?

Cheeseburger salad. Could’ve been improved with a little iceberg for more crunch.

Bought as well as a self Christmas gift. It’s a neat book. I think the real sweet spot audience wise is folks cooking for one, who can handle the calories of ramen, who are learning to feed themselves. I really like it and will cook from it. But it will probably be more popular with my kids/ college kids of friends I plan on gifting copies to.

Also, not shown was lunch in the Bali airport around 1PM....

Oddly enough, within a couple of days of delivering the CFM, I’m already anticipating what I will make next. Yesterday, I couldn’t think about it; today, I am considering my options. The weather next week is expected to be mild, so maybe chicken salad on a croissant, paired with some kind of salad that includes apples? Too summery? I’d love to try Lebanese vermicelli rice with baked chicken shawarma, salad, pita. I’ve made baked shawarma numerous times, but never made Lebanese rice. Not sure about doing it in a large batch, though. Baked chicken, cornbread dressing, something green. I have a bunch of broccoli stems in the freezer, leftover from the recent broccoli salad, so some kind of broccoli cheddar soup is in the future, but what would go with it? Gumbo is probably expected at some point, and I’ve made many, many pots of gumbo, but rarely larger than one 8 quart pot. Why does scaling up gumbo worry me, when I’ve made plenty of other CFM going in sort of blindly? I’d need to make potato salad, rice, and include some kind of bread. Figuring out the packaging would be a challenge.

Next up, Garuda Airlines (Indonesia's national airline), Bali to SIN, 2.5 hour flight departing around 3PM: Trio of melon, some kind of mousse cake which was super light and airy. Choice of chicken with rice or seafood noodle. Stewed chicken (tasted like 5 spice). I didn't eat much of it since we were going to have dinner in one of the hundreds of restaurants in Singapore's airport (including the Jewel which is outside the transit area). This is fine since we needed to collect our luggage and check in with Singapore Airlines so we had to go through immigration anyway (takes 5 seconds with their autogates).

The endlessness of it all sure gives one pause to think...

I recently bought 3kg of Seville Oranges for marmalade and I fell in love with the fragrance as I was preparing them. I was thinking buying more and using just the zest to make a syrup. Has anyone ever tried this? The smell is much stronger than the standard oranges I can buy here in Japan. If a syrup can capture that fragrance and flavor, there's a whole I can do with it. If you have done this, does any of the bitterness transfer to the syrup?

Marmalade with Seville Oranges, 30:70. Very nice flavor. That took four. I made a syrup with just the zests of all but one that was left, and made candied bergamot peel with that for garnish. The juice didn't have a particular flavor, just sourness. It's in a bottle in the fridge. I'll maybe use it as the acid next time I make jam. :)

First up on our 35+ hour journey home.... Same budget airline, same 1 hour flight, same sweet roll stuffed with chocolate paste.

Yeah, I've long since stopped posting those. But hey, for the first time in a while, we have a change of pace. Si Ji Mei brand Wuhan Egg Sheets with Glutinous Rice (that's a mouthful) are being recalled in BC and Alberta for salmonella. https://recalls-rappels.canada.ca/en/alert-recall/si-ji-mei-brand-wuhan-egg-sheets-glutinous-rice-recalled-due-salmonella

Whitetail deer backstrap, mushrooms, butternut squash, potatoes and gravy.

Mais, bien sur!

Not too crazy - just 112 grams, with about 10 grams of truffle. But it's good butter from France!

If there were any leftovers, I'd humbly request that you send them to me via FedEx....

Either that's a shit load of truffle butter or a really small plate!

Sticky pork belly. It’s simmered in shaoxin wine, star anise, ginger slices and soy. Served on a bed of rice with steamed bok choy and topped with fresh chilli, green onions and toasted sesame seeds. Episode #38 in the series “things in a bowl”.

What else but dumpling soup at the start of the year for lunch.