Likes: 
geoffbot 
On the weekend we brined and then hot smoked a chicken. The brine was salt, brown sugar and pickling spices. Between the skin and the breast I did a "deli" rub of mustard seed, coriander seed black pepper and salt.
During the week we had a deli smoked chicken sandwich and a caesar salad where the smoked chicken subbed for both bacon and grilled chicken. After this we still had a breast and more left.
Today was lab confirmation of previous results day. Another batch of pasta to confirm the weekends results.
Too small for macaroni, too short for bucatini but perfect for...
My wife and I have a minor fetish about re-imagining 1950s North American staples as good food. Macaroni casserole, but with homemade noodles, home canned tomatoes, home smoked chicken and fresh herbs and hot peppers from our garden.
