Not the best picture but the oven is loaded up with food for the week. Osso buco, chicken legs, sweet potatoes, and brussels sprouts.
Not the best picture but some AWESOME food! Just browning off some osso buco before throwing it in my dutch oven to braise for a few hours. It’s oh so good.
The Porter Beer Bar is an AWESOME place!!! It’s one of best beer bars in Atlanta and actually just got nominated for a James Beard Award under their Outstanding Bar Program. Their beer list is beyond huge and that is before you get to the Vintage section.
We didn’t get food this time but the food is really good as well. It’s not just a step above bar food. It’s on a totally different ball field. I’ll post pictures when I get some.
This time I had the Vicarus Tripel Gueuze and man it was a great beer. The combination between the gueuze and tripel works really well.
Then since I had never had anything from Brew Dog I had to give something a try. I had the Libertine. My GF wasn’t a fan because of what simcoe can smell like. I though it was okay but not worth all of the hype that they get.
I know I haven’t been posting many cooking pictures recently, except for our Valentine’s Day dinner, but that doesn’t mean that I’m not cooking! We are just doing more cooking for the week as opposed to fun cooking. We tend to cook two proteins and three or four sides so that we don’t have to cook every day.
Even though my GF and I are doing more homely cooking that doesn’t mean we can’t make it look good!!! My coworkers are really jealous when I break something like this out for lunch. It’s a roasted pork tenderloin over a chickpea, pea, and tomato salad with a lemon herb dressing,
I had a huge brew day. I don’t think I will be doing a triple brew day again… Well at least until I do a bunch of lagers again. I brewed a Pilsner, Bock, and my Rauchbier. I didn’t have time to smoke the malt for my Rauchbier this year so I got some from the homebrew store. Except for running out of propane everything went smoothly. Normally that wouldn’t be an issue because I usually keep my second tank full but I guess I forgot about it in my move to Atlanta.
Since all three are German beers I did get some Tettnang to use for later additions. I still bittered with Columbus because I have it and no beer needed more than half an ounce to get the bitterness I wanted. Since none of them are hop forward beers I’m not to worried about it.
I also got some help from Gus while I was brewing. He really likes to help me when I’m chilling.
I also finally upgraded my fermentation fridge with a level bottom. I had some 3/4 inch MDF that I cut to fit the fridge. It easily fits three carboys now and I bet I could squeeze in four 6 gallon carboys. When I’m done with the lagers I plan on getting some sealer for it. I didn’t have time before brew day.