Current mood:

geeky

DragonCon Culinaria
Folks who feel like drooling can click here for my con packing list: http://danceswthcobras.livejournal.com/122485.html#cutid1

I like to process my own meat, and I'm picky about buying organic small farm raised critters, so I fill my freezer with some amazingly good stuff.  A good chunk of it is coming with me to con for provisions and possibly to share.  I dry rubbed a six pound sirloin in sea salt and spices and slow roasted it just now, and the aroma in my house is incredible.  I may do another roast-to-go tomorrow so there will be enough to share with the deserving.

I'll swap a big steak every day (well, a steak sized slice of incredibly yummy slow roasted beef) for a couple of cubic feet of storage in any hotel room on site and access to it maybe two or three times a day for a few minutes to change costumes and dump dealer room swag.  Plus additional consideration to be negotiated, if desired.  My hotel room (way off site) has a fridge and a freezer and I'm bringing a chest of dry ice for further cold storage insurance. 

I don't bother eating steak in restaurants any more, even the nice ones, since it's pretty sad stuff compared to what I have at home.  A few chefs do go to the lengths of buying organic small farm "microbrewed" beef, but you'll be paying $40 a plate and up for the experience.  Or you can buy the whole cow like I do.  :)

Or just say hi at the con and I may be persuaded to share.  :)