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I bought a box of CAO LX2 to see if my tastes have changed since I last had one. It's too early to tell.

I can't remember the last ISOM I bought, but I have purchased a couple boxes of NCs for the first time in years. For me and my palate, the price is too steep.

A couple of favs to celebrate our last full day in Hawaii.

That looks great!

5, 40, 59, 84, 96 @Tall Paul, back to you for an update.

I'm in! I enjoy buying smokes for my bros!!

Christmas dinner started four days ago, when I cut the rib roast off the bone, tied it, salted it generously, and left it uncovered in the fridge to dry. This afternoon, I removed it from the fridge, and the salt had done it's mysterious work. I made a fresh herb rub, and applied it to the...

Sheet pan supper: chicken pesto sausage, Brussel sprouts, delicata squash, onions and peppers. Topped with roasted pomegranate seeds. Mrs_Nihon wasn't too excited about the pomegranate seeds until I told her that @jfields recommended it! The slight acidic component of the seeds were a great...

This is a great book! I have it on audio, and I've probably listened to it 4 times.

I normally just put them in champagne. No cooking required!

I was thinking the same thing. In the Corps we shot 25, 15 and 7 yds with pistols. In my day, we did everything with iron sights, including 500 yds on the rifle range. Before my last trip to Iraq we trained with M4s with a 4x (I think) scope. We did a day's worth of quick-fire drills at...

Did you cook the pomegranate seeds?

Venison tenderloin in a wine and blackberry sauce, roasted Brussel sprouts and Yukon Gold potatoes. I took a shortcut and bought a bag of pre-sliced sprouts. When I opened it, about a third of the bag was individual leaves. I tossed them all in olive oil and salt, then separated the leaves...

I was going to cook a duck for Thanksgiving, but a friend invited us over for dinner, so instead of a duck for two I made sweet potato gnocchi with fried sage in a brown butter sauce to share. Happy Thanksgiving everyone!

I made lunch for everyone at work yesterday featuring venison that a coworker gave me from a recent hunt. I decided to pair it with beet root purée but I also wanted to do something with the greens. Reaching back to some of the things I've learned from Chef Majk, I made a beet green purée...

I haven't tried it on venison, but I'll have to try it. The meat I get is so mild I don't think it needs mitigating, but I'm always up for a food experiment!

Venison steak with a mushroom and blueberry wine sauce, carrot and sage puree, and steamed green beans.

Nowhere in particular, I've just been working on it. The latest inspiration is Chef Majk, a guy I found on YouTube.

Not all venison is the same, so if you tried it once and didn't like it, don't rule it out. I work with an avid hunter who plans to shoot 40 deer this year, so he offers me as much venison as I can eat. He leases a hunting site on a farm in PA, and the owner wants the herd thinned because...

JohnnyO and a nice fall day in Virginia.