Cooking
In the kitchen
I bake sourdough, cook from the garden when I can, and smoke meat whenever there's an excuse. Outside the kitchen I cook on a Traeger, a Blackstone and a charcoal grill.
My recipes live in a Notion workspace called Kitchen. Each recipe gives every ingredient by volume and by weight in grams, and the weight is the one I trust. A recipe flags any ingredient that grows in my garden, and I keep the added sugar low. A pantry inventory sits beside the recipes, so I can ask Claude what I can make tonight from what's on hand.
With coding agents I built a Python pipeline that reads a catalog of about 2,000 recipe links from four cooks I trust (Joshua Weissman, Brian Lagerstrom, Meat Church and Downshiftology) and rewrites each recipe to that standard.
-
Sourdough -
Scallops over polenta -
A crusted roast on the Traeger -
The roast, plated -
Glazed ham -
Fish tacos -
Black garlic -
A salad for a crowd
Barbecue
I took Aaron Franklin's pitmaster MasterClass and never looked back. Now every year on Vet Tech Week I cook a huge barbecue for my wife's veterinary office.
The meat is brisket, pulled pork and beef ribs. The sides are mac and cheese, coleslaw, potato salad and pit beans.
-
Brisket on the smoker -
Unwrapping the brisket -
Sliced brisket -
Beef ribs -
Beef ribs, sliced -
Pulled pork -
Coleslaw -
Pit beans