I really love cooking with pumpkin. It's one of those incredibly underused food items that make appearance in restaurant fare, but have suffered a great deal in the home. I think it's a product of the same forces that ensure that we have tasteless tomatoes all year round. Essentially, we've sacrificed seasonality and locality for the sake of uniformity of diet and the presence of exotics. Granted, I do enjoy the fact that I have access to ancho peppers, but I appreciate that there's something that's lost, too.
The odd thing about pumpkins is that they are readily available and cheap. At this point, the most common use is in pie, but in most cases even those are made with canned pumpkin pie filling. Every autumn, grocery stores get huge stocks of a gourd that most people only vaguely recognize as food. It's use has become ritualized instead. The fate of those purchased lies in being cooked from the inside as jack-o-lanterns or left out with clumps of Indian corn in celebration of the
It seems odd to me. Still, I get funny looks when I buy ham hocks, too.
So, something entirely different... The next iteration of the house bitters has been racked, which means we're still a little over a month away from that being ready. On tasting it, I'm wondering if it was such a good idea reversing the usual hops bill. When I use the Fuggles for flavor and aroma, it's been giving a spicy and buttery flavor to the beer, and I've rather come to enjoy that with this style. The EKG in its place came surprisingly citrusy, with some evergreen undertones. It's not quite as pungent as Cascade, but it's a very different beer than what I'm used to. I also decided that adding salts to harden the water is key. With the treatment, the hops can really shine without having to go through eleventy additions to give proper character.
Oh, the Feast rocked so hard that it spilled into Saturday night. Rather unexpectedly. ^_^