Thursday, October 13, 2011 & a status update

I'm writing for now. It's mainly restaurant reviews and it's been a great opportunity so far to make a bit of cash for doing things that I like. That's stuff like traveling, eating, and taking photographs...oh, and getting paid; I like getting paid.

You can check out my reviews over there. Of course, all my requests for reviews don't get approved so if I request an OK to review a place that I think is pretty special and it gets denied, I'll probably review it on my own dime and put it up here.

I haven't been doing a terrible amount of cooking now, but I have started beer production back up. Right now me and friend Wes have a Pumpkin Ale in the secondary and cream air that's on it's sixth day of fermentation. I'm going to pick up another fermentation bucket and hopefully another keg this weekend along with getting a CO2 refill and we should be ready for the kegging part and have enough supplies to make a 3rd batch. I also have a sanke keg I need to pick up to make a brew kettle out of. The only thing missing after that is a mash tun. With all of those supplies, we'll be doing larger batches of all grain. 15 gallons at a time? No problem.

Thursday, July 21, 2011

Pork belly, the Momofuku way

So I got some hankerin' for raw bacon and decide the next best thing and most sanitary way I could accomplish this was with pork belly. Now when people hear the words pork and belly together they get this strange almost disgusted look on their face. What they don't realize is that this wonderfully flavored and somewhat cheap cut of meat is pre-bacon. That's bacon before it became bacon. And if you haven't heard enough bacon about bacon I'm going to bacon your bacon and put some bacon on your bacon.

OK, I'm bacon.

I swear.