SLB

It's looking increasingly necessary . . . .

I saw that! I don't SV, tho.

I have a small eye of round roast (25oz, no fat cap; it came in my beef cuts medley box, sigh.). Given the consistent raves, I'm aiming at the CI concept (sans split, the piece is small enough as it is). But I don't have that kind of thermometer; what's your [more expert] guess at how long it will take 25 ounces to hit 115F? I'll start the project at room temperature (although, as I write this, I guess if I start out cold it'll give me more room for error). For what it's worth, I have NEVER cooked this cut to come out tasty. The last time I tried it, I made my brother eat it.

Mmmm. It's nice to see you here, @JoNorvelleWalker. Batch on!

I was, too! I'm not entirely sure why; it just . . . landed. HomeEc has gone the way of cursive; and this just seemed like, well -- like some basic, functional education. Children: let's discuss our *food*.

This was published today: https://www.nytimes.com/2024/03/19/dining/missouri-high-school-hunting-farm-to-table-program.html?unlocked_article_code=1.eE0.TFOv.3vU--GYoOZoj&smid=url-share It doesn't really go in this thread, but -- Shelby, it made me think of you. It's true that I don't know you or Ronnie in all the ways that matter for this, but I immediately thought, OMG KANSAS KIDS COULD GET A MODULE FROM YOU TWO!!! Plus, Chum . . . .

I saw "The Taste of Things" this weekend, splurged for the big screen. Worth every penny.

Chili, my friend. No, it's not really beach food. However; it's kids, they can be ok with it. My vote is chili.

I have a love-hate relationship with the term "fatback". Honestly? I have no idea whether this is even a term that is used outside of African-American dialect. But I grew up with it, and was appalled at each and every utterance. Which should not be confused with a rejection of its seasoning . . . . Also? "Poke" prompts terror. This is not irrational though -- it's because, when poke became stylish in lower Manhattan, you would get served something perfectly described as "slop". **I have been to Hawaii, and had bona fide poke, which would never bring "slop" to mind. I guess I am only terrorized by the term "poke" anywhere outside of Hawaii.

^^ This. We need the details!

I collected my half-pig this week, and they sent along some of the organs: heart; liver; kidney; and the tongue (which I realize is not an organ). I'm fixin' to grow, y'all!!

I have to eat this ham that's been in my freezer forever, since the new ham is coming in this weekend (along with the rest of the pig). I am inclined to do the horseradish/mustard/citrus notion upthread, but I just thought I'd check: any new thinking on ham glazing??

I loved Montrachet enough to travel from Alabama for my 30s birthday dinners there. At the time, I had to come to NYC about 3 times a year for work, and saved up for fine dining per Reichl recs. It was, honestly, a wonderful way to, you know, budget.

I thought the game was, like, the US version of "Keep Calm and Carry On." [not that I ate any British food. I ate chili, dutifully.]. Anyway. Any championship that goes to the last play is just, well, excellent. Happy Kansas, @Shelby. I may have to fry up some parts, in honor. [Also, ahem: I have to get some room in this freezer, my pig is coming . . . .]

Chili and cornbread, every year. Super boring, but I'm not ever the actual host, so I just have to deal. I have to root for the 49ers in honor of a beloved late friend, who lived for that team. But I like Kelce, Mahomes, and Taylor Swift, so I think I'm gonna enjoy myself.