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brown-source :: food: Blood, sweat and beers: The Bitter Mission
http://food.brown-source.com/2012/10/blood-sweat-and-beers-bitter-mission.html
A master in matters of taste. Monday, 29 October 2012. Blood, sweat and beers: The Bitter Mission. This really has been a mission in the making. The plans for this beer have been over a year in incubation but finally, today, Monday the 29th of October, we finally set hops to malt and begin the delightfully named worting phase of the brew. Inspired and instructed by a fine book, Home Brew. Doug Rouxel and Sara Paston-Williams), we used the extract brewing. 55g Green Bullet (NZ) (Alpha Acid 14.4%). The 90 ...
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brown-source :: food: June 2012
http://food.brown-source.com/2012_06_01_archive.html
A master in matters of taste. Wednesday, 6 June 2012. I made it out of the office for lunch today. A local favourite foody haunt is Berwick Street market. I'm a big fan of the BreadMan, so much so that we order in his sandwiches for our monthly office breakfast. The pork buns and sausage rolls are a must. To get one step closer to my justification I have just tried a rather delightful HeartBreaker burger from the tongue n' cheek [ @tonguencheeks. Some pictures taken of the salami developing.
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brown-source :: food: The inducer
http://food.brown-source.com/2012/12/the-inducer.html
A master in matters of taste. Saturday, 8 December 2012. 8 x Trinidad Scorpion Butch T. 30 x Devils penis. 3 x Garlic cloves. Very similar to the process for Chilli sauce No. 1. But with a few additions:. Deseed and remove veins (put to one side). Quikly place chilies on a hot pan to draw out the flavour then soak the chilies in boiling water and leave for 10 minutes. Place all chillies in a blender, add garlic, ginger, oregano and a pinch of salt to taste. Two hours after creating the sauce and washing ...
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brown-source :: food: Salami update
http://food.brown-source.com/2012/06/salami-update.html
A master in matters of taste. Wednesday, 6 June 2012. Some pictures taken of the salami developing. Taken 5th May 2012 - Day 0. Taken 6th May 2012 - Day 1. Taken 26th May 2012 - 3 weeks. Taken 2nd June 2012 - 4 weeks. Simple template. Powered by Blogger.
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brown-source :: food: Zen and the art of Hollandaise Sauce making... or not how to do anger management
http://food.brown-source.com/2012/05/zen-and-art-of-hollandaise-sauce-making.html
A master in matters of taste. Saturday, 19 May 2012. Zen and the art of Hollandaise Sauce making. or not how to do anger management. I try, I succeed. I try, I fail. I try, I fail. I try, I fail. I try, I succeed. I try, I fail. If I was a superhero then Hollandaise Sauce would definitely be my nemesis. It constantly causes me a feeling I never really experienced before. Zen and the art of Hollandaise Sauce making. or . Simple template. Powered by Blogger.
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brown-source :: food: March 2013
http://food.brown-source.com/2013_03_01_archive.html
A master in matters of taste. Sunday, 3 March 2013. 03 March 2013 -. Today JB and I thought we'd attempt our first full mash brew, the process that involves extracting the natural sugars in the barley grain which will ultimately get turned into alcohol by the yeast in the fermentation stage. The problem was, no mash tun, therefore, not able! Using inspiration from a couple of recipes in our bible. Bank Street Best and Pacific Partner) as well as drawing on the little experience from our own Bitter Mission.
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brown-source :: food: November 2012
http://food.brown-source.com/2012_11_01_archive.html
A master in matters of taste. Saturday, 24 November 2012. Chilli Sauce No. 1. 1x Trinidad scorpion butch T. Deseed and remove veins (put to one side). Quickly place chilies on a hot plate to draw out the flavour then soak the chilies in boiling water and leave for 10 minutes. Place all chillies in a blender, add garlic and clove and oregano and a pinch of salt to taste. Taste the water the chilies were boiled in, if it is bitter then discard, otherwise add a cup to the blender. Subscribe to: Posts (Atom).
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brown-source :: food: May 2011
http://food.brown-source.com/2011_05_01_archive.html
A master in matters of taste. Wednesday, 11 May 2011. RIver cottage, food in a day. The order of the day:. Coffee and cheese straws. Make lemon posset, put in fridge. Make lemon thyme shortbread, put in oven. Bone breast of lamb, stuff, roll and tie. Knock back bread, shape and slap in the oven. Look at the kidneys. Take out lamb, add water and reduce heat. Devilled kidneys on toast - food break. Filet a mackerel and stuff with Salsa verde. Fry and eat with the bread and a nettle salad.
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brown-source :: pictures: Test: pictures post
http://pictures.brown-source.com/2012/05/test-pictures-post.html
A master in matters of taste. Sunday, 6 May 2012. Blah blah blah blah blah blah blah blah blah blah blah blah blah blah. View my complete profile. Simple template. Powered by Blogger.
