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gose new gose making sense of gose neil, friday, august 26, 2016 it's happened again. over ten years ago it happened with imperial stout - at first too heavy, too rich, too full . then slowly, over the course of a year or so it started to make sense, the smoothness, the depth, the generousness of flavour and body you get in a well-made strong stout. something clicked. then on a trip to belgium in the first month of 2012 it happened again, as i struggled to get my head around lambic, and in particular gueuze, this sharp, acidic, bracing sourness that seemed so far removed from what i thought of when i thought of beer - particularly when compared to the sweet and spicy nature of so many belgian beers. but then, again, there was that distinct clicking noise and lambic shifted in to focus. it's lemon sorbet, it's riesling, it's sharp acidity and background funk and excitement in a way that few other beer styles achieve. then, once again, i was hooked. it's been a while since i've had one of these moments of clarity when it comes to beer, but it happened very recently and very suddenly with gose. the saltiness of it was off-putting - alkaline, minerally and thinly saline like watered down eye drops. i couldn't ever see myself enjoying it, but i persevered, and slowly like the moment the salty umami twang of a dirty martini becomes something you crave rather than endure - gose started to make sense. the subtle background sourness, the subdued, furry peach skin fruit notes, the almost isotonic quality of that subtle salt sprinkle, but mostly, that refreshment . like nothing else in the beer world, gose manages to hit every part of your mouth with flavour but be so subtle about it, with such an unbeliavably quenching quality that makes it thoroughly sessionable. it's delicious, i'm totally hooked, and i never saw it coming. continue reading 0 share posted by neil, at friday, august 26, 2016 no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: gose tacos new tacos spicy pork soft tacos with chilli and tomato salsa, guacamole... the works! neil, monday, august 15, 2016 soft tacos are much smaller than tortillas, about the size of a side plate, and have a slightly firmer texture. they're not something you get a lot of in the uk though londoners may be a little more familiar as there are a number of great street-food vendors doing interesting tacos (i also had some good ones in wahaca recently) at the likes of street feast, kerb and model market etc. the two or three bite size of tacos makes them great group eating, just load up the table with meat, salsa, guacamole, beans, soured cream - whatever you fancy really - and let people help themselves. the recipe here is for a winning combination of smokey, spicy chipotle marinaded cubes of pork, soft and savoury fried beans and a fresh, vibrant salsa of cherry tomatoes, red onion, garlic, fresh chillies, coriander and lime juice.this time around i made some deliciously mushy 'refried' beans (a mistranslation of 'refrito' which actually just means fried, not refried) but lightly fried black beans with a bit of garlic and chill work well too and look a bit fancier. the whole point of tacos is to try different combinations though so if i was cooking for a dinner party i'd have two or three types - perhaps flour dusted, pan fired pieces of white fish, some smoked chicken, spicy pork, slow-braised beef shin... the options are endless really. as a side note, i picked up my tacos and chipotle paste from m&s who have some really interesting mexican stuff in as part of their summer range. well worth a look. ingredients (serves 3-4) for the pork: 500g pork, 1 cm dice (i used pork fillet but other cuts will work) 1 tbsp olive oil (or other oil) 2 tsp chipotle chilli paste 2 tsp cumin seeds juice half a lime 1 tsp hot smoked paprika 1 tsp paprika 1 tsp light brown sugar 1 tsp dried chilli flakes 1 tsp seasalt 1 tsp freshly ground black pepper for the tomato salsa: 1 pack cherry tomatoes (approx 400g) 1/2 red onion, finely chopped 1 clove garlic, crushed to a paste 1-2 hot red chillies handful fresh coriander leaves, roughly chopped 1 tbsp olive oil juice of 1 lime 1 tsp sugar salt and pepper to taste for the refried beans: 1 tin pinto beans, drained 1/2 red onion, finely chopped 2 tsp pork lard (or bacon fat) 1/2 tsp ground cumin 1 clove garlic, crushed to a paste to serve: soft tacos (allow 2-3 per person) guacamole (make your own or buy good ready made, chunky guacamole, i got mine from m&s) sour cream method start by mixing all of the pork marinade ingredients together, combining well, before adding the pork and stirring well until all thre meat is coated. as the cubes are small you don't need to marinade overnight (though it won't hurt), a few hours or even 30 mins will work just fine. next make the refried beans by browning the red onion in the pork lad before adding the garlic, cumin and beans and cooking over a medium heat until the beans start to become very soft. feel free to give them a mash and add a few drips of water to help them become a soft paste. season well with pepper and add salt as necessary (tinned beans are in brine so taste before adding salt). once add a consistency you like, cover with a lid and set aside on a very low heat just to keep warm. next make your tomato salsa by chopping everything as outlined above and combining together. save the lime juice until last and squeeze in qaurter by quarter. depending on your tastes and the acidity of the lime you may need half a lime, three quarters, or the whole lot. keep tasting and adding is you see fit. now make sure your tacos arent stuck together before wrapping them up together in a tinfoil parcel and putting in the oven at 180*c to warm through. while they're warming fry your pork over a very high heat for about 10 minutes until nicely charred and slightly sticky. check the seasoning and add more if necessary. to serve forget about the washing up for now and load everything into seperate bowls and layout in the centre of the table along with guacamole, sour cream and plenty of spoons. you may also want a little bowl of chopped coriander, lime wedges and sliced chillies or jalapenos for those who want to add a little extra spice to their tacos. i also roasted some sweetcorn and sweet potato wedges, which had been dusted with sweet smoked paprika and salt and pepper, to serve alongside the tacos, but honestly a big bowl of nachos would work just as well. in terms of beer it's hard to reccomend anything other than a simple, well made lager, perhaps something such as coniston brewing co thurstein pilsner, brewdog this.is.lager, or tiny rebel bo'ho - although if you're feeling a little braver then magic rock brewing co's excellent salty kiss (a gooseberry infused, salty gose) is pretty on-the-money too. continue reading 3 share posted by neil, at monday, august 15, 2016 3 comments: email this blogthis! share to twitter share to facebook share to pinterest labels: food and beer , food matching , mexican , pork , recipes , tacos radio new radio interview on share radio: why we need to seperate independent craft breweries neil, friday, august 12, 2016 as part of my day job working as the press guy for siba, the society of independent brewers, i was asked to talk on share radio (a national dab station focussing on business news) about the new initiative we launched at the great british beer festival this week. you can read more at indiecraftbrewers.co.uk but essentially it is about promoting genuinely independent craft brewers in the uk who are: under 200,000hl (current upper limit), free of any larger brewing interest, abiding by siba's manual of good brewing practice. as with anything this big i'm sure there'll be plenty of people for and against this, but i personally think it is a huge step in the right direction. i'm sharing this interview as whilst i am of course speaking on behalf of siba in it (and thi

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Whois Information

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Domain name:
eatingisntcheating.co.uk

Registrant:
NEIL WALKER

Registrant type:
Unknown

Registrant's address:
Centurion Court
St Albans
Herts
AL1 5JN
United Kingdom

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 29-Oct-2013

Registrar:
GoDaddy.com, LLP. [Tag = GODADDY]
URL: http://uk.godaddy.com

Relevant dates:
Registered on: 29-Oct-2013
Expiry date: 29-Oct-2019
Last updated: 15-Oct-2017

Registration status:
Registered until expiry date.

Name servers:
ns33.domaincontrol.com
ns34.domaincontrol.com

WHOIS lookup made at 18:13:19 30-Jan-2018

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Copyright Nominet UK 1996 - 2018.

You may not access the .uk WHOIS or use any data from it except as permitted
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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS eatingisntcheating.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION NEIL WALKER

TYPE
Unknown

ADDRESS
Centurion Court
St Albans
Herts
AL1 5JN
United Kingdom
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 29-Oct-2013

DOMAIN

  SPONSOR GoDaddy.com, LLP. [Tag = GODADDY]

  CREATED 2013-10-29

  CHANGED 2017-10-15

STATUS
Registered until expiry date.

NSERVER

  NS33.DOMAINCONTROL.COM 216.69.185.17

  NS34.DOMAINCONTROL.COM 208.109.255.17

  NAME eatingisntcheating.co.uk

DISCLAIMER
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for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
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register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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