I don't normally just pass along info in the majors as I feel that too many blogs are just replaying existing content. but dammit, this is important.

Spinal Tap will reunite for a show for Earth Day on July 7th. They mentioned how committed they are to saving the planet in this deep analysis...

"They're not that environmentally conscious, but they've heard of global warming," said Rob Reiner, whose other films include "When Harry Met Sally" and "Stand By Me." "Nigel thought it was just because he was wearing too much clothing - that if he just took his jacket off it would be cooler."

I just hope they come back and tour the world to offset the current reunion bleech of the Police, RATM, the Pixies and Iggy Pop.

Today Erik and the team launched a new CodePlex project that allows you to package content dynamically from MSDN2 Library Content and build CHM or HxS files for the ultimate in content portability. It allows you to craft libraries specific to a project or set of technologies and bring technical content with disconnected or local for more specificity. Be sure to check this out and let us know what you think.

One of the more expensive ingredients in my sauce making is the cost of good vinegars. In my Steak Sauce I use a high end malt vinegar that runs about 4 bucks for 12 ounces.  I started thinking about this when Alex wrote it up in his post here and here and got me thinking about making my own. I purchased a Vinegar Cask from Leeners, picked up 2 cases of Guinness and a Mother to start it.

I will post more as it progresses. My math is $1.38 per can (14 ounces) and this should save me $2.80 per 12 ounces and be of a much higher quality. I am looking forward to my next batch of sauces based on the results of this vinegar.

Dead soldiers!

The accumulation of a lot of hard work resulted in the first production run of my new Gourmet Steak Sauce. It is Awesome! I had 32 people provide detailed feedback on the Flavors, Predominance of various ingredients and textures. The evaluation asked each tester to consider...

• Color
• Visual Particles
• Texture
• Hotness
• Sweetness
• Saltiness
• Predominance

The evaluations came back and I tweaked the consistent things people said about the sauce. I added more garlic, I toned the heat down so that is happens farther back in the sauce flavors, enhanced the color to be darker and increased the texture.

I am now selling in a 10 Ounce Classic Steak Bottle Size and a 12 Ounce Woozy Wide mouth. Both are available by the case too.

A partial lineup for Bumbershoot 2007 has been announced...

• The Shins
• Steve Earle
• DeVotchKa
• The Gourds
• The Holmes Brothers
• The Avett Brothers
• Allison Moorer

These are the folks I am already seeing as part of a great line up. I purchased my Platinum Passes today and I am all set. CYA There?

I finished up the picnic hams this weekend.

First I removed them from the cure, dried them and then smoked for 6 hours. I rendered in a water bath'd oven and cooled.

I vacuumed sealed them up after sampling some tonight. You can tell that this style of ham is Olde World and probably would not be popular with a common consumer. The meat is fatty (and yet the fat tastes wonderful and is creamy) and not a smooth piece of meat people come to expect with manufactured hams. The flavor is excellent, subtle, very porky and will be wonderful in a dark rye sandwich or heated up and served with mash and cabbage.