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I've made the switch from kiln to gssg.
Do I recommend you do it, too?
No, I wouldn't say that specifically. I think kiln does _practically_ everything that gssg does; but gssg is slightly better documented and I found it slightly easier to get configured the way I want (it is somewhat less opinionated).
Hopefully that's it for gemlog churn now.
I've only been playing Nintendo DS in the meantime.
The latest game I've dabbled with is Professor Layton and the Curious Village. It has an amazing art style, great voice acting and is just a joy to play. The puzzles range from straight forward to quite difficult and I just like everything about it. Picross 3D is still tops for me, but Professor Layton is right up there! I'm eager to see how the series goes.
Ah, food! I've been meaning to write about food and drink for a while now; before I started this gemlog even. Heck, I even have a recipe site, so my interest in food is plain for all to see.
So what is that recipe site?
It's very simple. Food that I make that I find to be a success I will put there. It's not necessarily stuff I often make, although I'm hoping to get those recipes up there, too. Mostly it's an easy-to-reach recipe book where I hope to have good nutritional information and straightforward directions with a pretty picture. So many recipe sites have endless garbage you have to wade through before you get to the actual recipe; this is my way of fighting that.
Beyond that, there are two specific drinks I want to talk about.
There's this great coffee shop in my neighborhood. Actually there's a few of them!
- House of Funk
- Nemesis
- C41
I frequent C41. Andy is friendly and knowledgeable; and they carry House of Funk coffee.
This time Andy sold me on a limited edition coffee from House of Funk: Mandarum. Here's the description:
When it comes to challenging the status quo, Mandarum is as experimental as they get. Coffee plants of teh Tabi varietal are remarkably disease resistant, making them ideal for experimentation.
These ripe coffee cherries underwent an anaerobic fermentation with dried mandarin orange peels, followed by aging in rum barrels at origin for 15 days.
We purchased this incredibly unique coffee not only because it tastes great, but also because it rewards producers who are taking risks with experimentation, and encourages the coffee community to continue pushing the envelope.
Origin: Colombia
Region: Planadas, Tolima department
Varietals: Tabi
Elevation: 1750m
Process: Anaerobic fermentation with mandarin orange peels & rum barrel aged.
They say it tastes like a chocolate orange and I have to agree.
My typical go-to for Coffee is Ethiopian; specifically Guji region. I like this experimental coffee quite a lot. It's quite different froma Guji bean; but I like different. Highly recommended.
Speaking of House of Funk, they also make craft beer. They have quite good beer; mostly specializing in sours and saisons. I haven't been in the mood for those lately; so that's not what I'm talking about today.
Today I am talking about the Phillips Winter Staycation Tropical Stout.
Tropical Stout!
Here's the description:
There is no place like home, so get cozy and crack into a can of Staycation Tropical Stout, featuring a smooth sweetness, and dry, coffee-like roasted barley, fermented using a special strain of Kveik yeast, from Lærdal, Norway that adds pineapple and orchard fruit flavours and aromas. Happy Holistay.
Interestingly, the up-front taste I got reminded me of ramen, of all things.
As I continued on I could sense the pineapple a bit more.
It was certainly interesting! I want to get it again.
Published on February 05, 2021