Beer street and gin lane blog
Course Preview

Course Preview: Gin

This is a tiny course preview for Gin, which starts next Tuesday. Gin can get a bad rap sometimes, and it's my self-selected job to bring it back to the masses. Fun fact: My relatives went to jail for distilling during Prohibition, can you think of a better instructor?

Once upon a time the Dutch started distilling alcohol. Thing is, though, they weren't very good at it. Faced with the prospect of having to drink something that was alcoholic...

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Dsc 0718 blog
How-To

Homemade Chutney

Our chutney-making class went awesome, and we all made some seriously delicious stuff. But all those who didn't make it to class need not be left out - here's one of the chutney recipes we made! Courtesy of our chutney teacher Drake Page, of thedpchutneycollective.blogspot.com.

PICKLED EGGPLANT CHUTNEY 

(Makes 4 4-oz. jars or 2 ½ pint jars. Quantities can easily be doubled!) 

½ cup vegetable or olive oil

1...

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Biological cell blog
Blog Post

Study Session: Middle School Cell Bio

Study Session is a review of a test we presented to everyone at a party ages and ages ago. Follow along with the whole test here.

All right, question number one! Let's go:

1. You’re at a party in a cell hoping to impress the Golgi body. Apparently they recycle. Where do you toss your leftovers?

A. Ribosome

B. Vacuole

C. Endoplasmic reticulum

D. Lysosomes

Yep, vacuole is the right answer, but let's start off with one of the most...

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4400477734 03b6680bca b blog
How-To

Cook your onions BETTER STRONGER FASTER: Speeding up the Maillard reaction

The Maillard reaction is the secret king of cookery, the little bit of magic that turns a slab of meat into a nicely browned steak or a raw onion into a caramelized delight. We call it "browning," and it's a reaction between proteins and sugars in the presence of heat that creates the tasty flavor compounds.

I'm equal parts lazy and impatient, and always give up before my onions are nice and browned. There are a few things you can do...

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