Lemons Lemons are one of my favorite flavor enhancers but you need to be careful of the white pith. If you cook the pith, it turns very bitter. Cooking the rind or pulp is fine but never use the pith or seeds. I remember discovering this disturbing fact cooking chicken piccata for the first time. I thought I could enhance the flavor by cooking lemon slices in the sauce but instead I got a bitter taste I couldn't correct with sugar.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
If you find yourself lucky enough to acquire this rare double IPA, share it with a couple of friends. But don't expect to go to your local liquor store and find it on the shelves. The search is almost half the fun. Even if you live in Santa Rosa, California, where the beer is brewed, you will be limited to one growler fill and two cases of bottles. I have tried to find it in my area and it does exist but only only for a fleeting moment, like a shooting star. As soon as the limited supplies are placed on the shelf, they sell out almost instantly in Southern California. Fortunately, I have family in Northern California who brought me the famed elixir. What does it taste like? You really need to find out for yourself but it does have notes of pine from the Simcoe hops. It's a must try beer if you are a hop lover, maybe even a holy grail of beers.
