Mindblown: a blog about philosophy.

4 center cut pork chops, thinly sliced1/4 cup mirin (Japanese sweet wine)1/4 cup rice vinegar1/2 cup soy sauce1/2 cup mushrooms, sliced1 green bell pepper, sliced1 bunch green onions1 clove garlic, minced1 tablespoon minced fresh ginger root1 tablespoon sesame oil

1/2 pound bacon1 pound kielbasa sausage, cut into 1 inch pieces1 pound ground beef1 large onion, chopped1 green bell pepper, chopped1 tablespoon chopped jalapeno pepper1 cup Merlot wine2 (28 ounce) cans whole peeled tomatoes, mashed, liquid reserved2 tablespoons chili powder, or to taste2 (15.5 ounce) cans pinto beans, drained (optional)

8 pounds fresh mussels1 carrot, peeled and sliced1 onion, peeled and sliced1 1/2 stalks celery, sliced1 bay leaf3 black peppercorns2 slices lemon1/2 (750 milliliter) bottle white wine

1 (4 pound) beef tenderloinMADEIRA SAUCE:2 (10.5 ounce) cans condensed beef consomme, undiluted2 tablespoons tomato paste1/2 teaspoon beef bouillon granules2 tablespoons butter, softened2 tablespoons all-purpose flour1/2 cup Madeira wineFILLING:2 cups chopped fresh mushrooms4 shallots, chopped1/4 pound sliced deli ham, chopped1/4 cup minced fresh parsley1 (17.3 ounce) package frozen puff pastry sheets, thawed2 tablespoons milk