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Books! Old and New!
by ben at 12 June, 2015 - 8:27 PM
So I signed up for Net Galley, to request to review upcoming books... watch this space (however you access it) hopefully for updates on that... If I mostly get approved for reading cooking books, then I'll definitely have to spin off BenAppetit (which currently just directs you here), I suppose.

Latest comment: 12 June 15, 8:27 PM

by jmcd303 at 22 May, 2015 - 3:10 PM
Latest comment: 12 June 15, 8:14 PM

Sunbathing is not actually bathing...
by typhoid at 20 May, 2015 - 9:08 PM
I'm a stranger danger ranger!
Latest comment: 21 May 15, 1:14 PM

Breakfast Taco...
by typhoid at 19 May, 2015 - 2:00 PM
What's your name, scumbag?
Latest comment: 12 June 15, 8:12 PM

Look! Over here!
by ben at 07 May, 2015 - 11:09 AM
Testing out our new home on Azure... man, that took some work, but i think we're up now...
Latest comment: 07 May 15, 11:09 AM

Don't be frightened...
by ben at 19 November, 2014 - 6:07 AM
Press pause on your remote for a second. This will only take a few minutes.

A while ago, I was moderately good friends with a writer/director of horror/thriller films, and I remember a conversation with him where I asked "why all the horror movies lately?" as it seemed like there had been a surge. He gave me a fairly reasonable answer, one that I felt was actually kind of intuitive after he explained it: it's about escapism. More specifically, the worse the state of the country/world, the more people want to get some release via escaping into a fantasy world - and when there are truly scary things out there, it's more desirable to escape into a world with horrors that far outstrip our own, to make ours seem easier to deal with.
Latest comment: 19 November 14, 6:16 AM

Fish be gettin' confusing...
by ben at 23 October, 2014 - 4:37 AM

Hamachi is the Japanese name for amberjack, also called a yellowtail - but not to be confused with a yellow-tail tuna which is a totally different family... yellow-tail tuna is often referred to as "Ahi" which is ALSO a name used for bigeye tuna (not, as some people think, the enormous bluefin tuna). the yellow-tail tuna's proper name is Thunnus albacares - not to be confused with albacore tuna which is a different tuna entirely (Thunnua alalunga) - except in France & Portugal, where yellow-fin IS "albacore"... who KNOWS what they call "albacore" in France & Portugal...

This is the sound of me going insane, very slowly.
Latest comment: 23 October 14, 4:37 AM

Why don't they just let Roman Catholic priests marry again?
by ben at 24 September, 2014 - 4:49 AM
Every time I hear of yet another outcry over this priest or that bishop who is involved with a sexual scandal, several things go through my head... eventually I'm just bewildered and wondering "why boys? and why little boys at that?" Psychological issues aside for one moment (power, control, etc.), I just think that this is a perversely logical course for them, in their heads.

I mean, pretty much all the external reasons why they started disallowing marriage in the first place are gone1. And I think, barring a few other possible (though hardly plausible) conspiracy theories, It's pretty much been shown that making a man of God celibate just really doesn't work all the time.

So why not let them choose? Every other religion allows it (even promotes it... even Judaism which, you've got to admit, has WAY more rules, except this one), and even Eastern Orthodox & Eastern Catholics allow it...

Seriously, think of the children here... let priests marry.

1 E.g.: we're no longer in feudal times, where the 3rd son of an earl joins the church and then, poof, his brothers are killed in the latest crusade without heirs! So now you have a priest in charge of an earldom and as a king with a vassal loyal to the church and not you... your power is diminished greatly.
Latest comment: 08 December 14, 9:25 AM

Happy Birthday Stu!
by ben at 15 September, 2014 - 5:38 AM

Latest comment: 24 September 14, 4:19 AM

by ben at 07 August, 2014 - 4:15 AM
I want to make Bresaola next. Any of you who've had my chipped beef dip in a bread bowl (pumpernickel, always pumpernickel) will know it by that name (and how good it is). But unlike bacon (or this week's project, Canadian Bacon), it's air dried at 60F for 3 weeks after being cured in the refrigerator instead of hot smoked. Now - I have a recently broken wine refrigerator that if fixed, I can set to 60 and keep a bit of water in there for humidity.

My question to all of you is - who can help me fix the fridge? or has something similar I can use for about a month? specifically, anything I can put at 60F/15C with 60 to 70% humidity?

Thanks very much in advance!
Latest comment: 07 August 14, 4:15 AM

potato buds by ben at 26 March, 2014 - 6:20 AM (2 Comments)
SWEET new (old) Feature on DTC! by ben at 24 March, 2014 - 11:01 AM (1 Comments)
Sous Vide Chicken Kiev by ben at 27 February, 2014 - 11:09 AM (1 Comments)
It's The Georgia Satellites! by ben at 19 February, 2014 - 5:23 AM (1 Comments)
The Bill Nye Debate by ben at 05 February, 2014 - 6:22 AM (4 Comments)


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