Foreign Kick Me Sign?

I was waiting in line at the service desk to buy Beatrice a bus pass at the local Hannafords when I spied the gentleman in front of me with a rather lengthy note deliberately taped to his back. I'm no Eastern linguist, but I would guess that it's written in more than one language (in addition to the broken English words). The man was fairly well dressed, of Asian descent, spoke not a word to the teller, and was there to redeem a bottle refund credit. I would have taken a better picture with my real camera (instead of my phone camera) but I didn't want to attract to much attention to myself. As a result of my inability to slyly take an adequit photo and reluctance to actually speak to the man, the mystery of what the note may actually mean may very well last until my final days.


"ENHANCE"

Uncle Suprise v 1.0

The very first Uncle Suprise!
pronounced su:-pri:z (su-preez)
I wish I could take credit for this term, but it came from Bea, something like this:

Bea: Oh my god, are you putting hotdogs in that?
me: Uhm, maybe, what's it to you?
Bea: Wait, is that an Uncle Suprise? su:-pri:z ((su-preez))
me: YES!
Bea: Gross, are you putting bacon in that too?
me: No, I was going to, but I don't have any bacon left.
Bea: You're really weird.
me: Actually, I'm an uncle.

That was somewhat dramatized, but it's really not even that dramatic after all. Anyway, the Uncle Suprise v. I is the first in a series of special breakfasts dedicated to all my nieces and nephews. So far, I have one niece, Anna Rosemary Dahlen born to my eldest brother last night.

Here's the breakdown of the Uncle Suprise v. I:
- flour tortilla
- egg over hard
- extremely sharp cheddar cheese
- filleted pan seared hot dog
- Cholula hot sauce

You consistent readers my have noticed that the Uncle Suprise v. I is very similar to the Hotdog Omelet I created for the first Guy's Breakfast a couple months ago.

Welcome to the Uncles Club me.

Peter Peter Pumpkin Ale - vol. IV

fAiLEure
Well, it was a failure, but not a surprise. After getting that smell when it was racked it was pretty apparent that the results were not going to be favorable.

The taste was pretty disgusting, possibly attributed to:
* infection because pumpkin was not sanitized before wort was added
* infection because no airlock was employed during fermentation
* infection from because top of pumpkin (although not in direct contact with beer) began to mold towards end of fermentation
* overpowering vegetable flavor from high contact with raw pumpkin

Thoughts for next fall's pumpkin experimentations:
* sanitize pumpkin for primary fermentation with iodine, and/or
* thoroughly char inside of pumpkin for primary fermentation using propane torch, a la bourbon barrel
* mash in the pumpkin and ferment in a carboy
* do primary fermentation in a carboy and prime the pumpkin to use as a cask serving vessel

It was suggested to me to put chunks of roasted pumpkin in a carboy with the wort during fermentation to add pumpkin flavor, but my goal isn't really about adding pumpkin flavor. My goal is to use a pumpkin as a naturally grown container capable of sustaining a decent fermentation. Why the pumpkin? Well, I like pumpkins:
* the seeds
* the carving of
* the pies made from
* the festivals regarding
* the catapulting, trebucheting, flinging of
* the bombing with
* etc. etc. etc.

That being said, I have come to realize that I actually enjoy pumpkin ales less and less, and not just because of this debacle. Most of the pumpkin ales out there don't taste like pumpkin, they taste like spices associated with pumpkin pies (nutmeg, ginger, cinnamon, and the like). I want a pumpkin ale that gives homage to the actual vegetable. So there. And don't drink Shipyard Punpkinhead - fact: it's the same as half of the other fruit beers they produce and distribute with different labels, except instead of adding fruit syrup flavoring, they throw in pumpkin pie spices; fact.

What? Well, that was a bit of a rant. Anyways. That concludes this first season's experiment of Peter Peter Pumpkin Ale. I plan on doing more extensive brewing experiments with pumpkins in the Fall of 2009.