Mad props on editing that last episode, Jason. There was maybe once where I could detect a cut, which is pretty damn good given how much raw banter we produced.
Mad props on editing that last episode, Jason. There was maybe once where I could detect a cut, which is pretty damn good given how much raw banter we produced.
I'm glad the cuts aren't too obvious. There was one five-minute segment I ripped out of there! Sometimes I worry that there might be glitches or bumps or muted gaps that are obvious. I'm finding more ways to get around all that.
I've read all of the books about 10 times each... so I'd also have to throw down the gauntlet at that one.
Rival! Battle!
I'm currently doing a marathon week of the movies and was trying to get all the audiobooks done before the end of the week. However, I'm only at book 5, so I will have to take a break for it and start book 7 tonight.
Beware, Jason: A Spanish ham sandwich is some next-level business. You may not be able to take the explosive blend of fresh bread, fatty well-aged Serrano, and Manchego cheese as they have a giant party in your honor on your taste buds.
Beware, Jason: A Spanish ham sandwich is some next-level business. You may not be able to take the explosive blend of fresh bread, fatty well-aged Serrano, and Manchego cheese as they have a giant party in your honor on your taste buds.
Damn you! My paltry American ham sandwiches will forever be diminished because of your description of deliciousness.
We've had this discussion before. Prosciutto di Parma is on par or marginally better than Serrano; it's my go-to at Italian delis. Parma and Serrano both cost about $250 for a 15lb leg.
Jamon Iberico is like a 80% fat, salt-cured orgasm. A 15lb leg is $1000. It's made from free-range pigs who eat only ripe acorns that have fallen from the trees in Spanish forest-pastures.
Also, braised pork belly confit sandwiches. I can make it happen.
You think that's you, but it's really a picture of your future child. We have special time traveling technologies.
It will be interesting having a contestant that no one really knows other than Jason. We normally have a good connection from previous recordings because we have some sort of idea who eachother is.
Seriously though, let's bring on the HP brawl this week. I am ready. (maybe)
Also stop talking about ham sammiches. I haven't made dinner yet.
I forgot to tell you: there's a Smoke and Alehouse in Champaign. My dad came by this weekend, and the special was slow smoked braised pork belly with Georgia Peach barbecue sauce. We also got the cornbread (filled with jalapenos, cheddar, red beans, and pulled pork), and various sides with our barbecue platters.
Comments
I'm currently doing a marathon week of the movies and was trying to get all the audiobooks done before the end of the week. However, I'm only at book 5, so I will have to take a break for it and start book 7 tonight.
Who's your next contestant, Jason? CHARLES VAN DOREN?!!
Beware, Jason: A Spanish ham sandwich is some next-level business. You may not be able to take the explosive blend of fresh bread, fatty well-aged Serrano, and Manchego cheese as they have a giant party in your honor on your taste buds.
Like, $500-$1000 a leg. For reals.
You're both wrong.
Jamon Iberico is like a 80% fat, salt-cured orgasm. A 15lb leg is $1000. It's made from free-range pigs who eat only ripe acorns that have fallen from the trees in Spanish forest-pastures.
Also, braised pork belly confit sandwiches. I can make it happen.
It will be interesting having a contestant that no one really knows other than Jason. We normally have a good connection from previous recordings because we have some sort of idea who eachother is.
Seriously though, let's bring on the HP brawl this week. I am ready. (maybe)
Also stop talking about ham sammiches. I haven't made dinner yet.
Goddamn. It was incredible.