Citrus Dew


  • 175 ml Orange Juice – strained
  • Zest of 1.5 Lemons
  • Zest of 1.5 Limes
  • 60 ml Lemon Juice
  • Juice of 1 Lime
  • 250 g Organic Cane Sugar
  • 200 g Turbinado Sugar

This was really good — it’s supposed to be a mountain dew clone, and it was crazy refreshing. We started using it in a rum drink (just this and Flor De Caña 4-year). We call it “Dewing it on the Beach” AMIRITE

Dewing It on the Beach

  • 2 Oz White Rum, Preferably Flor De Caña 4 Year
  • 6 Oz Citrus Dew

Serve with a lime wedge and as many tiny umbrellas you can get in that glass.

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A.C.E Soda

This was something I found in a book, apparently it’s a flavor or term that is more common in Europe? It stands for:

  • Vitamin A
  • Vitamin C
  • Vitamin E


  • 700 ml Orange Juice, strained
  • 67ml Carrot Juice, strained
  • 1.7l Water
  • 200g Organic Cane Sugar
  • 200g Turbinado Sugar

All I feel like I got out of this was the carrot, but it was refreshing, couldn’t drink a lot though.

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Ginger beer


  • Water 934 ml +880ml
  • Ginger 34 g
  • lime juice 80 ml
  • Ginger bug 110 ml
  • Sugar 370g

Separated into 2 bottles and left in the pantry. Will check back in about 2 weeks.

Wednesday, May 10 2017 11:40

Came into the apartment and a bottle exploded, let pressure off the other one and put it in the fridge. That one exploded a month later hah.

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Chamomile Infused Gin


  • 9 g Dried Chamomile Flowers
  • 10 oz Bombay Sapphire Gin

Pretty dang good — used it in the Snake Bit Sprout that I fund on imbibe from the team at Julep in Houston.

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Rhubarb Strawberry Jam


  • 1022g Rhubarb
  • 330g Strawberries

Chopped up fruit and left to macerate for a day. Made 2.5 jars. Rhubarb texture really put me off so this has just been sitting.

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Natural Pickles #1


  • 1 tsp yellow mustard
  • 1 tsp dark mustard
  • six allspice berries
  • 4 cloves
  • 5 juniper berries
  • teaspoon black pepper


  • 376 g carrots
  • 213 g snap peas
  • 21 g fresh garlic
  • 2 cloves dried garlic

Covered with a 5% brine and weighed down with a terra-cotta pot saucer.

After Fermentation

The juniper was way too much. Flavor was awful. The consistency of the veg was amazing though — super crisp and clean.

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Overnight Poolish

Poolish mixed @ 12:50 PM 

  • 500g Flour
  • 0.06g Yeast
  • 500g Water 92°

Making this for Easter dinner – mixing poolish on Saturday and will mix dough & bake before leaving for church.

Stalled out the dough by placing in fridge overnight. Poolish came out of the fridge at about 39° F; put in a 100° F oven to bring up to 47° F

Final Dough

  • 500g flour
  • 21 g salt
  • 3 g yeast
  • 250 g 105° F water

Sunday, Apr 16 2017 06:30

Added water to the poolish and dumped into the flour mix, final temp was 77° F folded 3 times before 7:30.

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Salt Cured Eggs

  • 4 egg yolks
  • Handfuls of salt

Placed yolks on bed of salt and covered with salt. Sealed and put in the fridge, they were hardened in ~ 10 days. Grated them over salads the way you might parmesan, but honestly the “egg-y” taste isn’t something I’m all that into.

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Assorted Veggie Kimchi



  • 182 garlic scapes & leeks
  • 900 Assorted lettuce & cabbage

1012 g in all

Got lazy and left this for 5 days and it made the house smell like death, so this got abandoned.

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Strawberry Jam (v2)


  • 1407 Strawberry
  • 1 minneola orange from market
  • 48 g lemon juice

Processed a little too long in Sous Vide (189° F) and color faded and flavor is dulled. Passable on bread, though, but what isn’t? 🤷🏻‍♂️

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