Celebrating Dan’s return from his first term at university.
A very easy recipe that operates in the same space as boulangère potatoes, dauphinoise potatoes, potatoes au gratin and no doubt others that I have forgotten.
It’s basically just sliced potatoes, onions and garlic baked in cheese sauce:
A week ago, I re-bottled my under-fermented, over-carbonated beer. The process was messy and physically painful, but I got it done. Tonight, I opened one of the re-bottled bottles to see how the beer had survived the process:
The good news is: I was able to open the bottle without causing a beersplosion, and the beer tastes good! Still a little sweeter than I would have chosen, but definitely deeper and richer than it was when I sampled it pre-rebottling.
I’m posting this recipe for my colleague Jason Skomorowski, who enjoyed this curry when he was staying with me recently. It’s a mild, creamy curry that to some degree resembles a korma, but it’s nowhere close to authentic. Still, it’s my own recipe, and it works well. It has a much richer and more intense flavour than an actual korma.
A few months ago I made some homebrew beer. But I bottled it prematurely — it hadn’t got far enough through fermentation — and so it kept generating more pressure in the bottles. A few of those bottles were glass: two of them exploded. Most bottles were plastic, and they inflated. When I opened a bottle to taste, it went absolutely crazy and shot all the beer out all over the place.
To get some advice, I emailed Andy Farke, who brews fairly seriously. He said the least worst approach would be to open all the bottles, capture what beer I could, and rebottle it. I attempted this a couple of days ago.
For Dan’s birthday (and mine, which was six days earlier), I took him to Birmingham, which as far as I can tell is the nearest place to us that you can get good sushi. My goal was to fill him so full of sushi that he actively wanted to not eat any more. Here he is with the first plateful: