The utility room we added in our basement buildout is nearly finished. It doubles as a separate kitchen for guests, well, and a beer fridge for me. :)
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Jerk chicken, batch #6. Flavors and moisture are dialed in, but needs more jerk rub and heat. Going to try doubling the jerk rub next time. 12 Scotch bonnet peppers for 3 birds should get some foreheads sweating! #meatclub
Goan Choriço, batch #2. Great flavor, but need to dial in the color (more red), moisture, and decide on the uniform size for the next batch. #meatclub
GUT by Giulia Enders is hands-down the most informative (and brilliantly entertaining) book I've read about our digestive systems. I'd recommend it to anyone who has suffered from a digestive disorder, or for that matter to anyone who is mildly curious about the twisty turny roads that lead from your mouth to your pooper. Thanks Fiona for lending it to me!
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Timber smoke after Adi's goal last night. The 2-2 score doesn't reflect it, but the lads played great - nice touches on the ball to move it fluidly around the pitch, just need to work on finishing.
Loukanika no. 2 - Increasing the leeks, orange zest, fat and salt. Tasty! Thanks chef @ronbaker61 for the recommendations! #meatclub
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Loukanika, or as I like to call it Leekinika, a Greek pork sausage with a ton of sautéed leeks and orange zest. #meatclub
Smoking up a batch of Goan Choriço - a fusion of Portuguese Chorizo and Indian spices, from the state of Goa, India. #meatclub
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Yesterday, pretty much the perfect day, with Kaka and Kaki at Haystack Rock, Cannon Beach. #heyyouguys