Kobe

Well, I have been quite the slacker here recently. While I have not really been updating here in the last few months, I have been busy consuming delicious treats. I have been enjoying beers from across the US with a fury, due to a new hobby (addiction) - trading. The US has many craft brewers through out nation and most only distribute to their immediate areas. I have linked up with like-minded beer geeks around the planet to trade for beers unavailable in our areas.
Also in the past few months I have continued to home brew - some recent batches have been a Back Alley Black IPA, Double Conjugal Imperial IPA and a Chocolate Molasses Imperial Stout that currently resides in a 2ndary fermenter with some meediuam toast American Oak cubes that were soaked in Templeton Rye for four months.
Culinarily, I have just recently had my mind blown by Schwa. Jen and I enjoyed a nine course dinner at this amazing BYO - which actually turned out to be eleven courses. Standout of the evening for me included a Ravioli filled with a Quail Egg as well as a Iberco Pork Collar dish that I will crave every day of my life.
On the home kitchen front, Jen and I recently made a nice dinner for one of our closest friends drooo's birthday. The evening included a nice progression of (mostly traded) amazing beers, such as Russian River's wild ale Consecration, a couple of selections from Duck-Rabbit, as well as a Rye Squared from Terrapin brewery out of Athens, GA. The Rye Squared was paired with our dinner: a rare grilled Kobe Sirloin along side Truffle Mashed Potatoes and Swiss Chard. The assertive bitterness and floral Hop flavors helped to cut throught the fatty richness of the Kobe. The steaks were grilled over high heat for about seven minutes and were seasoned with only salt, pepper and olive oil - purchase from the Fish Guy.

all photos by drooo check out more here.