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Next year! :mug:

My Christmas porchetta after a 21.5 hour cook. The skin was crazy crispy! :mug: http://s108.photobucket.com/user/lakesidesmoker/media/Mobile%20Uploads/E7D8BDC0-411D-4B67-86EE-65DCB241E264_zpsrbcl3jak.mp4.html Edit: sorry, I'm trying to embed a video, but I can't. I also can't delete the post.

Whole pork belly, seasoned, and stuffed with pork butt. Christmas porchetta is rolled and ready for a long, slow cook. :mug:

Braised beef short rib ragu, pici, Parmesan, and basil. :mug:

This https://www.homebrewtalk.com/showthread.php?t=322168 Edit: Sorry, I just noticed this was already posted.

Hand cut fettuccine with home canned tomatoes, pancetta, roasted onions, and pecorino Romano. :mug:

Hand cut tagliatelle with ragu Toscano. :mug:

Is there anyway to test for botulism? I have a one year old spontaneously fermented beer that looks ok, and I want to taste it, but I don't want to get sick.

Thanks! That's pancetta, I diced it up, rendered the fat, and sautéed my veg in the fat.

Christmas prep is underway! Making ragu for a Lasagne Bolognese :mug:

Sorry for your loss.

Yes. This summer my butcher was able to get in some beautiful, local, fresh pork bellies. I brined one whole for a couple weeks, then smoked it over apple wood. I sliced it thick and froze it in small portions. Mike

Fresh fettuccini alla carbonara with house cured pork belly. :mug:

The gnocchi board and rolling pin are hand made from olive wood. I bought them in Tuscany last time I was there.

Passedpawn, that looks crazy good!

Hand rolled rigatoni with a pork and lamb ragu, Parmesan, and olive oil. :mug:

Both of those options are fine. I know too much headspace can be bad for a beer, especially a sour beer, but I think that might be a little overstated. I have two soleras going and I don't worry too much about headspace. My theory is that the yeast/bacteria/brett is always slowing working and...

Hi all, I currently have a 1.5 year old sour sitting on 10 pounds of cherries (2 pounds per gallon). The cherries are beautiful, organic, tart cherries from the Pacific Northwest, and are delicious! I'm planning on letting this beer go for about 3-4 months before bottling. After that I'm...

Pici with house cured pork belly, Parmesan, scallion, and toasted bread crumbs. :mug:

Sorry for your loss, Travis.