Biology in the Kitchen

Well, I now have a new cooking thing under my belt: making crème fraîche, and I will say it was both fun and rewarding.  Took longer than the recipe called for, but that is because I run my apartment well below the 72 F that it really wants.  I followed the video found here.

1st use: sweetened, whipped, as a topping for blueberry-walnut pie

2nd use: with chives, on bacon-potato egg pie

Whipping crème fraîche by hand was easier than expected as well.  I didn't need a lot, so I spooned 3 tbsp into a bowl and just beat it with a whisk.  Not much happened for about 40 seconds, and just as I was starting to wonder, it thickened up amazingly in about a dozen strokes.

Pandora strikes again

Holy shit.  How had I never heard of Matthew Good?  Thank you Pandora for kicking these tunes my way:

A Man of Action

A Long Way Down

99% of Us is Failure