Written by Damon on February 3, 2009
Roast chicken slathered in stout gravy and barley-fennel stuffing.
How much beer and beer-related ingredients can one put into a chicken? I might now have the record, but I’ve got a few ideas on how to beat it.
For starters, try marinating the chicken in beer. I used stout for the gravy, but for some reason crappy lager seems like a good marinade. You don’t use vintage wine when cooking so you probably don’t need to use quality beer.
My beer cheesecake
Written by Damon on January 24, 2009
After my recent beer and Labneh pairing, I thought I might try something a little unusual and make a Labneh cheesecake glazed with chocolate porter while using spent grains from brewing for my crust.
Labneh Cheesecake with Beer Glaze
Tasting the Labneh Cheesecake
The first thing you notice is strong expresso notes from the chocolate porter glaze. The espresso blends into raisin, chocolate, vanilla, and other flavours all balanced across the palate no one taking prominence except when you look for them. Then
Written by Damon on December 19, 2008
Reading about The Mad Fermentationist’s account of making duck breast prosciutto inspired me to try to make some on my own for Christmas.
Duck Breast Prosciutto
Making Duck Breast Prosciutto
After checking a number of different recipes online and also consulting at the local salumeria, I made a few adjustments to the Mad Fermentationist’s recipe:
salted for 28 hours
washed salt off with wine
coated with white pepper, garlic powder, fresh thyme and rosemary
aired for 13 days at °37 F (°3 C).
I followed the Mad Fermentationst’s