Beef stew in the slow cooker today. Mr Gremlin panic bought a bunch of veg last week that we never got around to, so I also roasted up two sheet pans for eating over the next few days. It’s a good thing we both love leftovers.
Not pictured: round two of roasting with acorn squash and cauliflower.
ETA: holy grammar, Batman
Thank you for sharing this great article.
I just randomly got curious about the etymology of “hors-d’œuvre” (and wanted to show off the cool new trick I learned for typing unusual characters on my mobile keypad!) and thought you might also find it interesting.
It means, “apart from the main work,” essentially. “Hors” being a variant of the French for “outside” and “œuvre” being a derivation of the Latin “opera” which I guess originally referred to various creative “works.” Cool that good cooking has so long been considered a form of art!
https://www.etymonline.com/word/hors%20d'oeuvre
“… received as a gift…”
You have a very cool friend. 
Family actually. I guess the idea was to send me a single serving of high end wagyu so I would actually eat it. Instead of saving it to share when COVID calms the fuck down.
Scale wise it is tiny.
But this is apparently a pretty large portion of a5 wagyu, around 5oz.
Opera is the latin plural (or one of them, I think latin is complicated and has different forms of plurals) for “opus” or work.
Oh, cool, that totally makes sense.
I also like the idea of “Outside Opus” for the name of a sidewalk cafe that only serves tapas 
Or maybe a combo food truck/mobile library. 
I may have just figured out my retirement hobby…
I’d visit! It’s such a linguistic… mélange!
@CCinBmore asked about some 'cello recipes. Here we go. For every recipe the mixture sets for at least 30 days, and it gets agitated once a day.
Rosemary 'Cello:
750ml Everclear
1L Skyy Vodka
15 lemons, zested
1/4c oak chips
1tb fresh rosemary, dried
After 30 days, mix with a simple syrup of 3c sugar/ 5c H20.
This was tasty, but rosemary flavor was lower than expected here. Next time I’ll add a full cup of dried, or 8-12 sprigs of fresh. And go up to 1c oak chips.
Same recipe was done with 15 sage leaves, and again I’d go up to “large handful” of sage to bring out the flavor.
Fruit 'Cello
1L Absolut
750 Ml. Everclear
30 days
Simple syrup 4c sugar:4c H20.
Fruit versions have had:
2 kilos frozen strawberries. (a version done making the simple syrup using honey instead of sugar was sublime)
or
2.5 kilos blueberries
or
2.5 kilos pineapple
All very tasty, and were better when I did it against at 3:4. The strawberry version had (unfortunately for some) almost no booze flavor.
Aperitif Digestif
1L Absolut
750ml Everclear
13 lemons zested
1 large bunch cat mint
3tb fennel seed
1tb coriander
Unfortunately I did not record the simple syrup mixture, and I have no tasting notes. But I recall this being strong.
Different Digestif
1L Titos
750ml Everclear
4 crushed nutmegs
2 pieces anise
4 oz chopped dried orange peel
1 oz licorice root.
Simple syrup was 1/2c sugar to 3c H20.
This came out incredibly strong. Another version without the licorice and with a bit more sugar was much, much better.
Lime-Mango
1.75L Everyclear
1.75L Skyy Vodka
16 limes grated
1 kilo diced mango
Syrup was 4.5c sugar: 5.5c H20
This had a nice flavor, and was very popular with friends, but the mango was deeper in the background than I would have liked.
ETA: Spelling
I like it!
Reminds me perhaps I should change the name of this BBS topic to … Food and Drink topic?
Just because I can’t let things like this go, Ars did a deep dive into how this got into the media and just how bad our science reporting is.
Anyone else here keep accidentally mispronouncing the name of this topic in your mind when you see it, so you hear yourself thinking Happy Mootants feud topic ?
No? That’s good. Bugs me every time I do it 
(And it’s so opposite from the congenial atmosphere in this topic, too! That’s part of why it bugs me when I do it…)
Hah! Feud and dwink?
It’s “drink and feud” for some folks, I suppose. Not here, though!
You are correct! Thanksgiving 1997.
Only if you bring cast iron cleaning procedures and knife sharpening into the discussion 
Hush, you fool! They’ll hear you!
