Okay, okay:

It's not all onions, all the time. We love mushrooms too!

ONIONS!

Now... cooking.

ONIONS!

ONIONS!

878 IBU

In advance of teaching a homebrewing class next month, I need to do an extract with speciality grain brew to remember how to do i. (Really, to make sure I've re-assembled all of the needed equipment from around the Atlanta metro area.)

It's gonna be a classic "garbage pail" IPA, based on the hops I have in the freezer. Some of which date to 2007. And a five pound bag of extra light DME I've been carting around since 2008.

Hope this is good enough for you hopheads.

Pickling. Yo.

Hey faithful readers!!! I know, it's been a while since I did a substantive (read: food porn) post. (And hey, unfaithful readers. I guess you're not likely to read this anyway. So why am I even talking to you? Weird.)

I've been... busy?

Since what I would consider my last substantive post, January 19, I've been in St. Louis, Vermont, DC, and Arizona. SO CUT ME SOME SLACK. (Or, don't: since most of you never leave comments, it kinda doesn't matter. Prod. Prod.)

I'm not sure if this will qualify as a substantive post, but you know, you gotta take what you can get.

And, three moves in three months, but we're now in a great space where there is actually room to cook, pickle, and homebrew!

Anyway, I had some time on my hands today while I waited for a chapter to show up for some copyediting that I'm doing (yes, it's a paid gig.) So i did some pickling!

The start of kimchi. Carrots on the left, about to join the radish and napa cabbage in the brine bath. 

Then I pickled approximately a metric shitton of jalapenos. That's the pickling liquid (apple cider vinegar, water, peppercorns, bay leaves, garlic, salt, sugar) in the saucepan on the right.

Here are the now pickling jalapenos in the jar, and some leftovers which will probably go in to the kimchi tonight.

Phoenix hotels:

Are strange.

Opening day

Of the Cactus League, Peoria, Arizona.