@kenji I saw the recipe linked to in a couple places with this image (https://31.media.tumblr.com/1b9e534258c11b08fe5fb3fd10df1557/tumblr_nflzw0nHFt1qzov3so1_1280.jpg), which I assume is what Wes is talking about.
Ten Fidy, while delicious, is a Russian Imperial, not an oatmeal stout.
Just saw this now. Thanks so much for answering my question, Kevin!
San Francisco. Portland and San Diego both have better brewery scenes, but I'd argue that SF has better overall access to beers from across the country than Portland because there's better distribution to California. And while you can't go straight to the brewery as easily, San Francisco still has access to all the same beers as San Diego (and it's closer to Russian River). And, you know, San Diego's okay, but I'd way rather hang out in San Francisco.
An IPA or an American ESB (the style... usually it's a Canadian American ESB) or a rye old fashioned for me.
re: torching I think it's to burn off any feathers/feather bits that are still on the bird.
The Carribean Roast is the finest sandwich I've ever had the pleasure of eating.
@Jay I would say Au Petit Cafe is Vancouver's best Vietnamese overall, but for banh mi specifically, Tung Hing Bakery up on Kingsway has it beat.
Nice recap. GABF's been on my bucket list for awhile and I think next year might finally be the year.
As an aside, I was down in San Francisco in September and had a chance to try some of your beers--great stuff, man!
Sours are my favourite to pair with pizza (citrusy I/PAs next), but really, the answer is "whatever you've got"
@Kenji does Ramen Week mean we'll get a Food Lab noodle recipe to go with the tonkatsu broth/chasu recipes?
Oh man, those halibut cheeks. Dang.
The PDT book is amazing, but getting a lot of the ingredients is a pain/impossible. How about Jerry Thomas' How to Mix Drinks?
I'm from Vancouver, but head down to Seattle a handful of times a year and always grab a burger a Dick's, so I'm not quite local, but certainly kinda loyal. But, for a fast food style burger in a nation-wide chain, there's no way it beats In-N-Out or Shake Shack.
The jalapeno is awesome, but the old parmesan and garlic flavour was my favourite.
@msl46 I was going to mention the John Daly thing as well and also note that when summer afternoons stretch particularly long, I sometimes double up the booze quotient and start calling it a "double bogey".
My uncle swears that if you pop 4-5 seirogan before bed when you're drunk it mitigates your hangover.
Kenji did a vegan mayonnaise recipe as well: http://www.seriouseats.com/recipes/2012/01/how-to-make-vegan-mayo-mayonnaise-recipe.html
The first photo is like Best Pizza's oh so wonderful pickled vegetable grandma slice... gone horribly, horribly wrong.
Out of curiousity, how many of the 2700 beers did you guys manage to try?
Ramps and young garlic
Galbi or asparagus
I made this last night. It was amazing. Until I live in a place that will let me build a wood fired oven in the backyard, this might be my new home pizza go-to.
@django2004 I do almost the exact same thing.
Any bar that pays homage to Hot Snakes with their cocktails is a bar worth visiting.
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