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What are your favorite old recipes, and do you still brew them or plan on revisiting? When I first started brewing, I absolutely wore out a few copies of Papazian’s magnum opus. Half the fun was flipping through his recipes and reading about a beer’s journey through time and space. Not to...

Ah. My brain went south, literally.

I googled Australian potato salad. It seems like the only difference is cilantro, or is there something else that makes it different? Looks delicious!

Not really cooking but I made a batch of hot honey. I love this stuff. Pizza, chicken etc, but my favorite is vanilla ice cream w honey drizzled on top. That heat starts to tingle your tongue, forcing you to shove more ice cream in your face- good stuff.

It catches quite a bit but I also use a hop spider thingy for my boil, so there’s not a ton of loose material anyway. Next brew day I’ll take a pic.

This^ I place a colander on top of fermenter and also place a large hop bag on top of colander. While my wort is cooling, I boil the hop bag in a small sauce pan.

This flavor combo sounds fantastic. However, a half pound of fresh ginger sounds like a lot for a 1 g batch. I would start w 2 or 3 oz max, then more later if needed. You could always make a tea or a tincture and adjust later. Either way- good luck w your batch. I’m excited to hear updates on...

Yeah they are pretty special. Quite a few people from the reunion had never tried dungies. The night of the boil, four of us shelled the extra crabs for over two hours. The next night we had crab pasta with homemade white sauce.

Did a crab boil for 35. My wife’s family had a reunion and a few of us went on a charter fishing trip and came back w a bunch of Dungeness crabs and a few rockfish. Some of the group are sensitive to spices so the boil had garlic, paprika and salt. We then made a dirty butter w Cajun, old bay...

How dare you speak ill of Mrs Debbie.

Or a fabric store.

As a kid, my parents would take us to the BBQ/burger joint and as a treat would get sarsaparilla. It’s the only time I saw it.

Various brands of cream soda. Weren’t my favorite but good on occasion.

A stoner woulda eaten it. All. Maybe high on Walt’s Blu Sky.

Rip Ralphie May. During these times, we need more like him.

Last year I bought a bushel of real Hatch and roasted and froze them. I’m down to just one or two vac bags. Only a couple of months till they’re ready again! It’s hard to eat a cheeseburger without a slab of chile. Last trip I made to AZ, I ordered a green chile burger at a restaurant and they...

Please stop introducing one of the world’s finest culinary combinations to other countries. It’s hard enough to score Hatch chiles in the PNW. Once this little secret gets out to the rest of the world, forget about it. I’ll never be able to buy quality green chiles anymore.

I live in the left coast Portland and there are a ton of good breweries. There are also some not so good ones. Some of those are so focused on that beer style that starts with an “I” that some of their other offerings are an after thought.