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Twice sous vide rack of lamb, smashed potatoes, pearl onions and arugula with a pan sauce of roasted garlic, lamb stock and salt pork lardons.

Holy shit! 111 posts in 17 days??

Jeff, What are you using for insulation under you or your hammock? Generally, if it's under 65 degrees or so, depending on how warm/cold you sleep, you need some type of under insulation. A sleeping bag traps air, which is an excellent insulator. In sleeping bags, this is referred to as...

Wasn't this supposed to be in the Adventures in Home Inspecting thread?

Thanks brother. It's a delicious hobby!

Yes, but much like a nude beach, it's never as good as you imagine it to be. Okay, so swingers with optional strap-on's then? :D

I tried a new method of cooking duck breast by par cooking it sous vide for an hour at 131 degrees, cooling it for 20 minutes in ice water, then finished by pan frying to render the fat and crisp the skin. I was worried that it would get over cooked during the final step, but it turned out...

I used to camp in a tent, but several years ago I switched to exclusively camping in a hammock. It's the best sleep I've ever had while camping, although I'm not generally a restless sleeper.

Makes sense to me too.

Caille au raisin. Never in a million years would I have put quail, mushrooms, and grapes together on a plate, but today I found out it was a French classic. And at dinner tonight, I found out why! Roasted quail, sauteed mushrooms and grapes macerated in cognac, finished with an easy pan...

Onion dolma stuffed with venison sausage, mushrooms, onions and cauliflower.

Congratulations!!

Just back from Italy, where I had the best coffee of my life!

Merry Christmas to all!

Christmas Eve in the Nihon house: Toasted croissant, smoked salmon, slow cooked scrambled eggs with crème fraîche, and roasted cherry tomatoes for breakfast. Mrs Nihon made an awesome charcuterie board for lunch. For dinner I made venison loin, fondant potatoes, pearl onions and demi glace.

Congratulations Mom & Dad!!

I pulled a whole duck out of the freezer and thought about what to make with it. I found this picture that inspired me, but it was just a description of the dish: Confit duck leg, seared duck breast, pommes purée, wilted silver beet, black garlic purée, duck jus I thought it would be fun to...

I've been on vacation all week. I hiked half the week, and home/hangar the later half the week, so I've been doing some cooking the past few days. For years, I've been practicing a French omelet but have difficulty achieving consistent results. I've watch Jacques Pepin make one a hundred...

Surf 'n' Turf to celebrate the Marine Corps birthday last week. I typically cook steaks sous vide, but I did this one in a more traditional manner: seared in a skillet, basted with butter and garlic, then finished in the oven. Lobster tailed split and broiled. Green beans cooked in the...

All his cigars are great. He will sell you a sampler if you ask.