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You are absolutely right - my typo :mug: To get it past 1.000, I think brett kicked in (got the pelicle on top); not what was planned, but makes for a delicious drink nevertheless :tank:

Thank you :mug: I think the trick here is to mix sugar water and yeast first and let it rest for a few (5?) minutes (I used 1/2 a cup of warm water with 1.5 tablespoon of sugar and about 2 tsp of yeast). This "yeast starter" really gives a nice boost to the yeast. Another thing - after you...

Wow - the color is so vivid that initially I thought that you were drying some green kitchen towels :tank: Awesome looking pasta; got to give spinach pasta a shot one of these days :tank:

The bagels were boiled in pure unadulterated tap water :) I think they bled a bit of flour, which gave the water a bit of a turbid look.

New York style bagels! After baking, cut them into halves and froze them. Just had a toasted one for breakfast (with cream cheese & salt-cured salmon slices) - yum.

Quick buckwheat ramen noodles... Half an hour of cooking time, all-in (including making the ginger pork meatballs).

Veracruz-style baked red snapper. Sauce is stir-fried first. Amazing flavors - big green olives, capers, marinated jalapenos, cherry tomatoes, onions and garlic (fresh oregano on the left side of the frying pan is waiting to be stirred in). One of my favorite dishes; I have to have this at...

Your pastas always look amazing! :mug: Is the pasta itself homemade as well? I use KA attachment sometimes, but that only gets me flat pastas.

Fully with you on this one! :mug:

This is after about 2 months in the fermenter; used Notty as a yeast. The gravity dropped to 0.095. Really really pleasant drink; now in the keg carbing up.

Gumbo!! went with this recipe: http://emerils.com/126534/emerils-classic-seafood-gumbo Used brown rice instead of white. Came out quite nice.

Looks delicious! :mug: Which recipe do you use, if you don't mind me asking?

HK-style steamed fish with brown rice on the side. A bit hard to discern whether it is fish with herb or the other way around... :p (both SWMBO and I really love fresh herbs).

Here's my take on Kimchi Chigae (Korean kimchi stew): - Kimchi (duh...) - Mung bean noodles - Soy - Tofu - Leek - Pork neck (shabu-shabu cut) - Scallions - Egg Cooked stove-top in a Japanese nabeyaki pot. A healthy dose of dried cayenne made it nice and spicy :ban:

Was inspired by someone's delicious-looking photo of meatballs a week or two ago and decided to follow suit :) 50%/50% pork/beef meatballs with a 2-hour stewed tomato sauce (roasted garlic in there adds very pleasant notes), served on top of good ol' spaghetti, sprinkled with parm & basil.

Baked an apple pie for Mrs' birthday.

Roasted to perfection!! :mug:

Thanks very much, very kind of you :mug:

I am also a big sucker for salmon; on a weekly basis, we get a pound of salmon fillet, remove the skin and spread a generous amount of salt on both sides of it. After a couple of days, the salmon is cured, gets chopped into 1/2" pieces. It goes great with rice congee, served with soy...

Thank you :mug: One day also want to try salmon with mayo/wasabi dressing; something along these lines: http://drizzleanddip.com/2016/09/16/salmon-poke-that-is-sushi-in-a-bowl