This post has been simmering for a long, long time now thanks to my forced break from the Internet.  I’m sure that a few of these links you might have already seen, but hopefully there might be a few rare pearls in there.

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I did a radio interview recently with the one, the only, Luna Raven a little while back. Unfortunately, it was posted right as I lost my Internet connection so I’ve been unable to link to it until now.  The interview is up if you’d like to give it a listen, and I mention my next project for Eat Me Daily.

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Over at Just Cook It, there is a post about Szechwan Tripe that is just excellent, and the pictures are making my mouth water as I type this.

Sadly, Alex couldn’t get past the rubbery texture of the tripe, but he’s inspired me to give the recipe a shot.  If you like tripe, give this a look!

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Lifehacker wants you to consider using some of their Top 10 Clever Kitchen Repurposing Tricks to make things a little easier on you.  I’m curious about using lemonade drink mix to clean a dishwasher. It sounds like it should work, but has anyone actually done it?

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One of my favorite columns over at Serious Eats is Chichi Wang’s The Nasty Bits.  Her last update was about Calf’s Liver with Onions, and I think it sounds amazing.  If you fear liver, try her recipe and overcome those irrational qualms!

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Eating in a box has a post up about the Edge Pro Apex knife sharpening system that I swear by.  I introduced the writer Jack to the Apex, and he loves it just as much as I do.  Check out his reasons why, and consider picking one up yourself and get your knives razor sharp.

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Last year over at The Pleasant House, they too made the braised leg and shoulder of venison recipe that I just posted. I’d be remiss not to share a link to it, as they have video! Thanks Darrin!

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One of my top ten favorite blogs is the Belm Blog, and boy has David been busy! Braised Oxtails with Maitake, Caramelized Orange, and Shallots, and finely made Trotter Gear are just two examples of why I enjoy it so.  Now it’s your turn.

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Also via the Belm Blog, Mr. Bourdain scored a cameo on Yo Gabba Gabba! as Doctor Tony!

If you watch Anthony Bourdain’s No Reservations and you are also a parent of young children (or a tragic hipster), then you recognized a reference he made in his Egypt show. While enjoying the local cuisine, he said “There’s a party in my tummy, so yummy, so yummy,” which is a line from a song about eating vegetables featured in the debut episode of Yo Gabba Gabba!

Click on the link for a video preview.  Mucho respect to Tony.

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Delicious Dawn has two very interesting recipes available: Chicken Pate and Veal Heart.  Anna’s pictures are food porn, so check them out!

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And finally, I don’t usually go out of my way to recommend things for folks to buy, but I’ll make an exception this time because the product is so well made.  My friend Luna recommended that I try some flavored salt from this little purveyor called Secret Stash Sea Salt out of Seattle.  I’m sure glad I listened.  They have some astonishingly good flavors, and the prices are just right.

Secret Stash is committed to providing premium gourmet sea salts to accentuate your style of cooking. Our salts are made of hand-harvested sea salt, where only the top layer of fine, light crystals are collected from the surface of salt beds. They are rich in minerals and taste of the sea. This is a world apart from sea salts that are chemically-produced, and that merely contain sodium chloride

I recommend the Chorizo Salt…

… and the Truffle salt. Both are packed with great flavors, so you don’t have to use much for the desired effect. Try them out, and then thank me later.

Okay!  I think I’ve hit almost everything I wanted to.  It’s good to be back, and I’m excited that I’m going to be getting down to the last 50 recipes here soon.  Have a great day everyone, and I leave you with my new puppy playing in the snow.  Stay safe!