Oh wow! Hooked up the first barrel of Magners Pear Cider (after the usual ritual of rinsing and flushing the lines, the keg tap, the taps, and so on). It is awesome! Better than the bottled stuff...
It's been a homey day. Wiping down the doggies. Laundry. I've been cleaning out the fridge, making cream soups of various piles of veggies: broccoli (we also dump the stalks in the freezer when...
Making sous-vide deep-fried burgers. This time I rubbed them with a mix of 2 tbsp fine brown sugar, 1 tbsp fine sea salt, and 1 tsp cayenne pepper. Hour at 130 F, patted dry, then in the deep fryer...
Irene Voskamp and I will be in San Francisco this coming weekend for the wedding of Madeline Ferwerda and Ben Benjamin Bernard on Saturday. But we're free for dinner Thursday (arrive SFO about 4),...
Awesome burgers: 12 oz. freshly coarse ground local organic grass-fed beef, cooked sous-vide for an hour at 132F, then patted dry and deep-fried at 390F for 60 seconds.
The general contractor claims we'll have a fully functional kitchen by end of day Thursday. This would be good as Friday morning cooking has to begin to produce the mass o' Indonesian food for...
Wicked was awesome. Willemijn Verkaik as Elphaba, the Wicked Witch of the West, blew everyone else away. Incredible voice, strong, rich, full of emotion, and across her whole, broad range. The show...
Irene Voskamp and I are arriving in Ann Arbor late tonight and are free until U-CON starts. Any A2 locals free to get together for lunch/dinner or gaming Thursday or Friday?
