Making a shiso-infused sorbet base to use on a batch of lychee puree I froze down earlier this year. This is enough base syrup for 3-4 quarts of sorbet, so next maybe...shiso pear? Shiso blood orange? Just churn the base syrup and hope for the excellent shiso sorbet at Yakitori Torishin?

Valrhona Manjari 64% chocolate, feuillantine, and homemade walnut praline paste. It's cut into circles to be a crunchy layer in some bonbons. Chocolate is setting in the molds now, next up is to make a ganache with a Nocino by Forthave Spirits.

Pepper flakes have been processed and I only have a little throat burn from opening this canister with no PPE to take a photo. This is the death spirals.

Excited to see if I manage to process these super hot peppers without regretting too many of my decisions.

Peppers are getting close to processing. This is a super-hot called a Death Spiral, which I am excited to try.

Look, I know it's my fault for assuming, but this was not the shape I was hoping for from a pepper named "Death Spiral".

Thanks to a delivery truck driving dangerously slowly a while back, I was reminded to try Ace Endico's Market. They had a bunch of stuff I wanted to play with, one of which was Callebaut Ruby chocolate. These have a long shelf life lime ganache in them.

Picturesque decomposition for you on this day.

Once a few more artists drop out, "Choo-Choo" The Herky Jerky Dancer will finally be the only performer at Freedom 250 concerts.

Old Man Flirts With Cloud.

I referred to the band "Angine de Poitrine" as "Monsieur Bungle" earlier and I'm still proud enough of that to share it with you, personally.

Another batch of crunchy peanut butter dark chocolate bonbons.

Me, reading a paper not in my field: I don't know what the ubiquitin system is, but I bet it's absolutely everywhere.

Made some new chocolates. It's a Callebaut 811 dark chocolate shell filled with a peanut butter based filling and some peanut croquant. Like most of my chocolate stuff, it's very lightly adapted from a starting point in Greweling's 'Chocolates and Confections'.

In a sing-song: "I'm a danger to myself and others, doot da doo da doot da doo." from, I believe, Attack of the Giant Leeches.

Michigan's 2026 Offensive Game Plan (HSR)@hooverstreetrag.org · last yr.

Does anyone else have an MST3K line they use regularly, even if it makes no sense out of context? Because I have both "That'll keep your panfish down for a while." and "Come come, boys, we must confound Jerry at every turn!" from MST3K the movie alone.

To get to half time, we must first get to quarter time. Then we must get half way again, to 1/4 + 1/8 time. Then we must get to 1/4 + 1/8 + 1/16 time. Followed to its logical conclusion, we will thus never see Bad Bunny. It's Benito Antonio Martínez OcaZeno's Paradox.

I flew over Greenland on a fairly clear day in May and took this photo. It doesn't quite capture exactly how gorgeous it was to see. I imagine the coast is currently socked in by ice and recently floated tupilak.

Some days, if you leave me unattended in the kitchen to make lunch, it comes with pommes gaufrettes seasoned with homemade chive salt.

Thanks to the excellent show The Lowdown, I have a new rule: If you hire a vocal performer to play a character in your tv show/movie, and that character isn't a singer/rapper, you cannot use a song from that performer as diegetic music where the character themselves can hear it.

A nifty coin from @edzitron.com has arrived. The inscription really made an impression on me.

I thought this was a handsome photograph of an ugly pepper.

Harvested some Hurt Berry peppers (and a couple bowls of Paper Lanterns.) Trying to figure out what's for fermentation, what's for dehydration, and what's for using with chocolate.

Did you know your MacBook has a sensor that knows the exact angle of the screen hinge? It’s not exposed as a public API, but I figured out a way to read it and make it sound like an old wooden door.

Starting an experiment without enough materials is how you end up with, like, one good blackberry sphere/pod

Whenever I see headlines about ultra processed foods, I like to make some old fashioned, homemade, delicious Flavor Block.

And you can download it in various file formats, but ONLY via FTP. Just for old times' sake. If you don't keep an FTP client installed, try your command line. I bet there's one there. 199.201.145.189 u: nerdcore p: //_]-[_1_P_]-[_0_P_\\

Had a craving at lunch and realized that I only had a gaufrette blade for the bad mandoline. Oh well, they were still delicious with a sprinkle of the new chive salt.

I keep coming back to the cinnamon ice cream recipe in Keller's "Under Pressure." Cooking the custard base sous vide is really foolproof and the results are amazing.

#MusicSky #MayTheFourth

These arrived in the same package. I sure hope I don't develop a propensity for farce, slapstick, or gross out comedy anytime soon.