Okay, today we're starting a beer vinegar. You're probably familiar with malt vinegar, that fun thing that makes your fries soggy at the Chip Shop. That's made with an unhopped beer, but today we're using a homemade IPA (full of hops!) to make beer vinegar, so the finished product will likely be way more bitter, just like an IPA. 

Note: this might turn out to be a huge disaster, but we won't know for four or five months. Hooray!

Are you...

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I was going to write a post about the wonders of cream of tartar, but for some reason I couldn't find it in the index of Harold McGee's On Food and Cooking, so I just started looking up random things about fish. I hate fish, but they're totally interesting. 

With that, I present you with a hastily put together recapitulation of my favorite fish facts from today:

Really fresh fish smells like plants! How come? Both have...

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