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After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta. I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Bone in leg of lamb

i wanted memories of eating kippers for breakfast back in the UK. this was not it. wasn't salty and smokey enough, but it was still very good. not shown is when one of them fell off mid cook..

Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza..

I’m preparing to ship this telescope to a remote observatory in New Mexico. It’s a Takahashi Banana (AKA Epsilon E-160ED) all tricked out for astrophotography. Just waiting on a new rotating focuser (to better frame my shots) to arrive. Once that’s installed and everything tuned up, off it goes and I fly out to install it. Once deployed I’ll be driving it from my home in Virginia, but it’s mostly automated. One of my images taken with this scope in central VA (Bortle 4 skies). Once it’s in Bortle 1/2 New Mexico (and with better seeing) I’ll be hoovering photons at a ferocious rate. This is the “Ghost of Cassiopeia,” a nebula in…wait for it…Cassiopeia.

35% fresh milled spelt + 35% fresh milled red fife + 30% Cairnspring Trailblazer (T85). Sourdough, not desem.

I have a propane Ooni that will have to suffice for now. I had contemplated building a roll-off roof observatory in my backyard, but it would be very expensive, and I'd have to fight the HOA. Renting space in New Mexico is cheaper, and I get about 200 clear nights per year in excellent sky conditions. As I get closer to pulling the trigger on retirement, people are trying to convince me I'd get bored—utter nonsense. If anything, I have too many interests in food-related things, astronomy, etc. And then there's the University of Virginia down the road, which offers free auditing of classes to...<ahem> senior citizens. I don't think I have time for this silly work thing anymore.

Interesting... I turn up my nose at hondashi for Japanese cooking and make my own dashi from scratch. That said, compound butter using the powdered stuff does look like an interesting prospect.

Nice try, good looking colour @David Chang

Living in northern California...not really.

So I have to I have to say I was a bit disappointed with the outcome today. I bought the Huacatay plant about a month ago, it starting taking off last two weeks I was super excited.for this cook. Remembered this site my mother in law told me a Lutheran I first starting dating my wife. It’s called www.yanuq.com it’s all in Spanish and is traditional Peruvian recipes so thought I was off to a good start used this recipe https://www.yanuq.com/buscador.asp?idreceta=919&cod=32 all systems go problem is it didnt specify the amount of Hiuacatay….no problem im a good cook I’ll figure it out…..started out good, sauce was green , tasted the Huacatay (I estimate I used about a cup wipers of fresh Huacatay), tasted good but had no kick, then I remembered I hadn’t put in any aji Amarillo so grabbed two aji Amarillo’s peppers tat are in a jar (candidly an old jar in my fridge). Added them but there was still no source. So I grabbed another Havel of fresh Huacatay and also added two tablespoons of aji Amarillo powder (old as well), still no spices kick so I added two lots tablespoons of aji Amarillo powder and it got SUPER salty and basically got out from under me. My wife says it tasted too much Huacatay it was salty as hell…..also turned a yellow color and more resembled the potato dish called papa a la huacuaina…..not bad tasting but not what I was expecting and if I’m being honest it was not as good as the Peruvian “green crack” recipe I’ve been using…..pretty disappointed oh well I will wait for my plant to grow back and try again but the queso fresco & evaporated milk were definitely much closer to the traditional Peruvian flavor profile, so I was encourage to be selling in the right direction…..however I fell off the path with the aji Amarillo tinkering

The crumb. Very soft and incredibly flavorful. Not sour at all. Definitely more Desem in my future.

My first loaf of Desem. 100% freshly milled Red Fife. I loosely followed the formula for “Daily Desem” in Tara Jensen’s Flour Power book. Biggest change is hydration. Her formula is about 75% total hydration, but I found that to be almost unworkably low, so kept going until I liked the feel of the dough. I estimate I ended up around 82-85% hydration. The other major change was to sift and scald the bran, which I find helps soften the bran and encourage better gluten formation in freshly-milled loaves. Still cooling. Maybe a crumb shot later.