THE GURGLING COD

Ham

Via IAFB, a short film about ham:

 

CURED from UM Media Documentary Projects on Vimeo.

Zingerman's: The trap is going ham

Just back from Zingerman's. I had a delicious sammich -- #43 -- the Montreal Reuben. But! Trap is going ham, both in that getting to the counter requires the skills of the late Robert "Tractor" Traylor, (MYTWJY), and in that they have a lot of hamm. All of the major country ham players, plus a few that werre new on me plus some jamon ibericos that were sick. (Thanks to new Cod BFF Carlos the affineur for the tour.) A query for my ACC and SEC friends: why is the library of freaking Congress for cured pork smack dab in Big 10 country? 

An immersion blender is not an atomizer, so don't get your hopes up, cheese.

So the trap at the day job went hammity-ham-hogzilla-Iberico-ham. How hammity-ham-hogzilla-Iberico-ham? Such that this gets presented w/o suitable workup.

"How did people make soup before stick blenders? They are the absolute stone cold nuts. You can fuck up a soup real bad and a stick blender will totally make it presentable. Having a stick blender is like a cheat code for Call Of Duty: Soup.

From Steve Albini's cooking blog. Steve Albini! Cooking blog? It's like the Wed Chef and Thalia Zedek were the same person! But a dude! Learning that the dude who sang about setting things on fire w/ kerosene is now blogging about unusual shapes of pasta he finds at the Jewel is the existential = of finding the first gray chest hair, but ok, when you consider the alternatives.  Via the inestimible cinetrix.  And, well, why the fuck not: