Monthly Archives: January 2008

Liquid Smoke

Posted on January 29, 2008 by Hot Knives

After many successes and failures in beer cookery; we’ve determined what might just be the perfect cooking beer. Aecht Schlenkerla Rauchbier is a rustic brew with a long history of intensity. It’s one of the few remaining breweries to exclusively … Continue reading →

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Older Viscosity

Posted on January 25, 2008 by Hot Knives

“Pop, phisss… utter vacuumed silence.” That is, essentially, the sound a bottle of Older Viscosity makes when you (finally) open it for a drinking. We like to think we could place it a line-up of recorded bottle-openings — much the … Continue reading →

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Cult of the Curry Carrot

Posted on January 20, 2008 by Hot Knives

Quick preface: We bow low before the soup kitchen altar of our friend Astara, soup wizard-ess and ancient soul, who throws together far superior carrot creations than we by the mere flick of her pinky finger — her curry carrot … Continue reading →

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Kimchee Shimeji

Posted on January 17, 2008 by Hot Knives

Lately you’re favorite kitchen hood-rats have been slammed to the gills with the rigmarole of our non-hyperspace rat races. We’ve been slumping into beers and books a little too quickly in these first weeks of January, and our innate drive … Continue reading →

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Old Ruffian

Posted on January 12, 2008 by Hot Knives

There have been days when we’ve cursed the Rocky Mountains for keeping the Colorado beers we love (and those we think we could love, if that love were only given a chance) from reaching our beer dealers in Los Angeles … Continue reading →

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White Widows

Posted on January 8, 2008 by Hot Knives

In Lieu of super traditional New Year dishes like Tamales or Posole we opted for nothing but booze this year. In the bleary eyed aftermath (the last two weeks) we’ve all been craving a little something from the solid southwestern … Continue reading →

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Hash Greens

Posted on January 5, 2008 by Hot Knives

Though we’re more than happy to sling out menu ideas to restaurateur friends when asked, we also have a secret game we play whereby every dish we cook up gets graded for whether it could one day occupy the menu … Continue reading →

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