Wow, that would place it as only hundreds of years newer than mead! Certainly a discovery that changes the discussion around both. And both seem to have originated in China.
I’m more surprised by the rice (rather than millet) than I am at fermented beer.
Linguine Monster! ( seen on my plate last night)
Spent hours yesterday making pasta sauce and salsa. Also started a nice, no-knead country loaf which I finished this morning.
I didn’t score the surface so it swelled up like a balloon!
Still yummy though!
Made blintzes, since it’s Rose Hashana. Going to make some challah in a bit, and maybe a honey cake. Will do brisket either for tonight or tomorrow, or maybe both.
Have a sweet and happy new year, everyone!
If you haven’t tried the brisket recipe from Binging with Babish it’s probably the best Ashkenazi brisket I’ve ever had. Though I’m not Jewish, I’ve had plenty of brisket. My Jewish friends saying the same is what got me to try it when I had a brisket to use up over the winter.
And just down the road at Home Depot… 
Hmm, tough choice!
this one wins for the integrated ice cooler.
when the beer’s gone and ice melted, just hit the flush handle to douse the coals.
10/10 for design, alone!
Good one! Probably pretty efficient too!
No matter what type of grill ( see above 
) I use, today is Korean short ribs. The sauce is a home made Katsu and Gochugaru. Substitutes I have used are Soy Sauce and sriracha.
Horse or beef?
Beef. Horse meat isn’t really available in grocery stores here.
Close enough. But where is the gravy with the raisins?
I used pumpernickel instead. Different regional variation.
