Urban Honking

The production of Lambic style beers is both a wonder of science and a labor of love. Once relegated to farmhouse production amongst southern Belgium’s paupers, the practice basically involves brewing beer and letting it grow mold. Unlike the pious Monks’ practices which involved painstakingly crafted house strains of yeast, old school Pajottenlanders would leave […]

Amidst the telling signs of economic collapse, the craft beer world has been suffering similar ravages. Aside from the “F” word, those that head the frontlines of the small batch brewery face the rising costs of the few elements of their mana: grain and hops. For the macro world, meaning the producers that barely put […]

The Spencer-Wing wedding… Dang. We can’t exactly remember how our involvement came about, whether we were asked or we volunteered our services (come to think of it, hopefully we didn’t drunkenly interject ourselves into their happy day). But catering these dudes’ May wedding was a brilliant idea. And some of the best cooking we’ve done […]

After laboriously harvesting well over an ounce of fennel pollen we focused on a dish that would highlight the flavor of the famed pixie dust without overpowering its delicate vibe. Fortuitously enough, tomato season really starts to hit at the same time the forests of wild fennel bear their yellow fruit. By using every edible […]

Let’s take a break from drinking all this beer and talk about the Ultimate Dream. You know, the universal desire we all have to open a brewery! Now you can own a brewery! Well, sort of. It’s the ULTIMATE DREAM… eh, sort of. What can you get for $50 bucks? Something? Maybe? But you have […]

Let’s take a break from drinking all this beer and talk about the Ultimate Dream. You know, the universal desire we all have to open a brewery! Now you can own a brewery! Well, sort of. It’s the ULTIMATE DREAM… eh, sort of. What can you get for $50 bucks? Something? Maybe? But you have […]

Until last week, wild fennel was a great frustration to us. In the early summer months the stuff sprouts all around us; glorious fragrant fennel, but with no bulb worth braising. After much discussion and consternation we realized the answer to our woe was staring us in the nose: Fennel Pollen. In Tuscan cuisine the […]

The Summer of the Can continues. You remember that metal vessel that for most kids’ high school years was the definitive method of putting beer in one’s body? Whether “shotgunning” in someone’s backyard using a car key to punch an air hole to chug in seconds, or lined up in a magnificent row in a […]

If you couldn’t tell by now we’re a little into cutlery. And although we share steel like some people swap spit, we definitely have different preferences in the Cut Department. Here’s a rundown of the three most used blades in Alex’s kitchen… 10″ Chef’s Knife Being a huge subscriber to Yuself Islam’s previous incarnation, this […]

In the next installment of our introspective equipment analysis, we’re detailing the knives that make both of us tick, because we believe the easiest first step to good cooking is sharp knives. If you’re weary of shiny, sharpened steel, believe this: You will cut yourself worse on a dull knife. First we’ll take a look […]