169 is incredible. I got 165 I think. Got accepted to an amazing law school. Listening to someone say they're gonna get 170 and then say they'll go to the 180th best law school in the nation. They also didn't get a good enough score on their 1st 2 attempts to get into Capital.

@stlenox.bsky.social

I mean, at least Smiths songs are short. Now, if it was a Led Zepplin cover band, you'd have been in pj pants by 8, because you wouldn't have gone to listen to 9-14 min songs.

Egg, chiles, Spam (lol), kimchi, and corn (to be buttered)

Any substitute if they don't? Dried or fresh?

Bar consulting/Event bartending biz. Going with the name Spartacus Entertainment, lol.

Thanks for your input! Love to you and Elon.

Will do! I love adding it to ramen for some added crunch and it really gives the broth an added depth of flavor. I like adding lardons to it and have it that way. And I feel like it would be fun in a Bloody Mary type drink, but I'm still workshopping the presentation, especially now with my new biz.

I mean, pricey for what it is, but I feel like in my current set up, that could be a fun project. Also, I feel like kimchi could have a fun application in a Bloody Mary, especially with the pickled radishes I have made before. (Jahan says it's more Middle Eastern though)

Do you prefer the Napa cut more or whole? That was definitely a point made that I saw that seemed like they were more different types. Daikon I think it readily available, fish sauce maybe less so.

I've just been eating SO MUCH lately, I'd like to learn how to make it. Plus I'm old now, so having more in the way of probiotic foods is...helpful.

Yeah, it seems like there's a lot of types. Where I'm at currently doesn't have a lot in the way of like an Asian market, so anything I need to make it, I have to be able to get from a supermarket (like a Kroger or Wal Mart or Giant Eagle or whatever) Joshua Weissman had a good recipe/video.

Also, Emeril is my fave gumbo recipe...he's a cornball, but damned if he doesn't make a fine one. I always add Okra to mine though, mainly because I feel like it helps thicken up faster?

That's a good idea. I also like the idea of using a bit of clam juice in with the clams. I want to accentuate the salty brine flavor. It's a clam dish. Let it be a clam dish. Also, LET IT REDUCE MORE! It should be way thicker than watery canned clam chowder.

Jjigaes, I will defer to your good judgment. NE Clam chowder seems like it would be a tricky recipe. Easy to make good, but hard to make great.

Do you feel as though writing for journalism and writing for more long form is a struggle? Journalism, I feel, requires a more punchy style, but for long form, you may want to expand more, which feels like it's antithetical to the other style.

I frotnload my week with the day job work and then use the rest for books. I don’t seal myself off from the world because you need outside stimulation to be creative. Most everyone does.

Gumbo is one of my favorite things to make when this weather starts to turn colder. What's your fave recipe?