Thursday, January 31, 2013
Ginger beer and marshmallows
Also, i forgot to mention that i got to try actual tamarind fruit as well...not bad for a tuesday.
Wednesday, January 30, 2013
Tuesdays in the kitchen...
Spent yesterday evening at Newbusguy's house (tho he's not that new anymore, so perhaps just NJ will work for now) brewing gingerbeer for the restaurant (and us too). He has done other brewing, mostly kombucha, which is how we started talking about this project. I started drinking commercial kumbocha in sf, and have been looking to try some stuff on tap, or at least direct from the brewer. NJ and i have a similar affinity for experiments, and the more we'd talk at work about food (he was also making his own wines over the holidays) it was inevitable we'd team up.
What started as just an evening brewing the ginger beer though ended up being a literal smorgasboard: jasmine rice with a korean soybean paste similar to LBF's devil sauce, tastes of various vinegars he had made (rosemary & a kumbocha based one which i really like), four different honeys (apparently he kept bees as a teenager and likes to collect honeys, and one in particular, the soursop, was fantastic in its deep complexity), aoli from scratch which we snacked on with bits of focaccia, pickle and ham, plenty of the first batch of ginger beer we'd made, and finally, a batch of ginger-lemon marshmallows on the fly.
Really fun way to spend a rainy evening. Next up, after we test the ginger beer this weekend, another batch of that to either fine tune or make for the bar, and then we are gonna do a taco night (making the tortillas from scratch, of course) and wine tasting. He wants to learn more about wines in particular (he's not really much of a drinker. Which is why he gets so much done, i suspect :) so that will be fun. We had a great time exploring a couple of cocktails from the new list at work, and have an easy way of communicating in the same terms about food, which is a treat.
Also, brainstormed a new dessert...a lemon meringue s'more.
I will be working that this weekend.
What started as just an evening brewing the ginger beer though ended up being a literal smorgasboard: jasmine rice with a korean soybean paste similar to LBF's devil sauce, tastes of various vinegars he had made (rosemary & a kumbocha based one which i really like), four different honeys (apparently he kept bees as a teenager and likes to collect honeys, and one in particular, the soursop, was fantastic in its deep complexity), aoli from scratch which we snacked on with bits of focaccia, pickle and ham, plenty of the first batch of ginger beer we'd made, and finally, a batch of ginger-lemon marshmallows on the fly.
Really fun way to spend a rainy evening. Next up, after we test the ginger beer this weekend, another batch of that to either fine tune or make for the bar, and then we are gonna do a taco night (making the tortillas from scratch, of course) and wine tasting. He wants to learn more about wines in particular (he's not really much of a drinker. Which is why he gets so much done, i suspect :) so that will be fun. We had a great time exploring a couple of cocktails from the new list at work, and have an easy way of communicating in the same terms about food, which is a treat.
Also, brainstormed a new dessert...a lemon meringue s'more.
I will be working that this weekend.
Tuesday, January 29, 2013
Moreover....
"If one is not wholly convinced of one's own lovability, receiving affection can appear like being bestowed an honour for a feat one feels no connection with."
- Alain De Botton
- Alain De Botton
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