Jotting down notes and photos for my second homebrew batch (a mutt which started as a British-style Extra Special Bitter, with the addition of some rye for flavor, then split into multiple 1-gallon batches to try additional experiments). A note on an ESB (Extra Special Bitter)– it’s a British ale style that’s not actually especially bitter, more similar to a Pale Ale than an IPA. From the BJCP: “An average-strength to moderately-strong [4.6-6.2% ABV] English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer.” ...

Jotting down recipe and brew day notes for my first homebrew batch (an IPA), mostly as notes to my future self . This is a dense info dump without many photos after a more general brewing photos post. Beer Stats: 6.2% ABV, 40 IBUs, fermented on the cool end with an american ale yeast, dry-hopped with Simcoe, 1.062 OG, 1.014 FG Grains: (mostly extract, partial mash) 7.5 lbs liquid malt extract (the bulk of the fermentables) 2 lbs 2-row (basic malted barley, adds a bit more flavor than just the extract) 0.5 lbs 40L (crystal malt, adds a little caramel sweetness and color) 0.5 lbs wheat (adds a little body and flavor) Mashed grains in 3 gallons of 155F water for 45 minutes (pot covered and wrapped in a towel for rough temperature control), sack of grains removed, water heated, malt extract added, boiled. ...

My first homebrew, a summer IPA: I enjoyed the process, so hey, maybe I’ll keep doing it. This weekend I shared this first batch with friends, bottled a second batch (an ESB), and started fermenting a third (a mostly-rye ale). I’d decided to keep the equipment and process simple (just one pot and one fermenter, working with local water, etc), at least until I’ve brewed five or ten times and have a better feeling for it. In photos, an amalgamation of the first two batches: ...

I’ve started homebrewing. I’ll post recipes at some point. But to start, photos of the all-important bottling and labeling step. I’d been saving used bottles for the past year in anticipation of brewing some day, so I used a propped-open electric kettle to steam off the labels (most labels peel right off after about 15 seconds of steam, though some brands need a vigorous scrubbing to remove residual glue): ...

Told in a few lousy cell phone photos: Jambalaya (the holy trinity of onions, celery, and bell peppers sauteed, plus garlic, tomatoes, rice, and chicken stock, then near the end andouille sausage, chicken, and shrimp which had all been dry rubbed with a paprika/pepper/cayenne/oregano/celery salt mixture). Plus spicy cucumber pickles, deviled eggs (olive oil / mustard, no mayo) with pickled celery, corn on the cob, salad, and Abita beer from Louisiana. ...

A few weeks ago I had friends over for some Japanese food (sushi rolls, as well as various dishes focused on a few simple ingredients, inspired by Japanese Farm Food). Boiled Edamame with Hickory-smoked Salt (from The Meadow) Smashed Cucumber Pickles: Japanese cucumbers roughly crushed with a dowel and torn into irregular chunks, mixed with a whole stalk of sliced green garlic, sea salt, and a little ginger, and sealed in a ziploc bag in the fridge for two hours before dinner. Really good– one of my favorite new kinds of pickle. ...

low-key dinner-during-daylight with family and a few friends. various pasta including this green garlic one (and an amazing asparagus ravioli): grilled sardines with perfect asparagus and peas: desserts including a pea leaf panna cotta(!)

What I meant to be a quick solo dinner at home turned into my first time making something oyakodon-like. Sauteed a chicken thigh in a little sesame oil with garlic for 10 minutes. Poured some chicken broth and a little soy sauce and brown rice vinegar around it, then let it simmer covered on medium until mostly reduced and thick, another 10 minutes or so. I poked at the chicken and it didn’t look pink any more… ...

Another year, another weekend trip to Portland to see friends, eat, and drink beer. Getting up early and going to sleep late– less to take advantage of the nightlife and more to fit in four meals a day. Some memories: Heart Coffee: Easily the best coffee of the trip. A very light roast, lemony, smooth. Highly recommended. Apizza Scholls: Oh, wow. I’d been here many years ago and remembered it being good, but the first hot slice of Margherita this time was one of the best slices of pizza I’ve had anywhere (including New Haven, Brooklyn, and Naples). Perfect. They nailed it. Thin crust without being crispy, elastic without being chewy, tender without letting grease soak through, tart distinctively tomato sauce without being too acidic, small pockets of excellent cheese and basil, and just the right temperature…. even 15 minutes later it wasn’t as amazing. The New York White Pie (fresh mozzarella, pecorino, ricotta, garlic) was also very good and moist, but not in the same league. ...

I made a moist, tasty roast chicken for 4 tonight. Tip of the hat to ei-nyung for the recipe and low-temperature tips (I added fennel, as I tend to do): I picked up a local, pastured chicken, peppered and salted it (about 2 tsp sea salt), put it in a Dutch oven, and surrounded it with 8 cloves of garlic, two minced shallots, minced carrots, rosemary, bay leaves, and a sliced bulb of fennel. ...

Cross-posting from a tour of San Francisco dumpling shops by bike (highlights: pork+chive dumplings with orange curry sauce from Kingdom of Dumpling, and pan-fried pork buns from Dumpling Kitchen).

I had a Thai green curry craving but it was pouring rain, I was hungry after a bike ride, and I was missing essential ingredients like lemongrass, galangal, and coconut milk… no luck. What could I improvise out of nearly-empty cupboards to scratch that general itch (aromatics + heat + umami + fat) in under 30 minutes? For a curry paste I minced and fried up: shallots, coconut oil, fresh turmeric root, some hot dried chili brought back from Singapore, tinned anchovies (loosely filling the role of shrimp paste / fish sauce), a little lemon zest, and some dried lemongrass and ginger. ...

Steamed nettles (I’m obsessed), eggs, tuna, roasted beets, and Cowgirl St Pat (nettle-wrapped spring cheese).

Seared a delicious half-pound Five Dot Ranch ribeye 4 minutes on each side in a cast iron skillet and set aside to rest. Deglazed the pan with red wine, added a pat of butter, and fried (very thin-sliced) three cloves of garlic, a cippolini onion, and a beet. Yeah, that was good.

A nice breakfast at home after a long week: Poached eggs, spinach, nettles (good!), bacon, first peas of the season, and a dressing of olive oil, black pepper, poppy seeds, fresh horseradish, and orange juice.